Posted on March 29, 2017 by cookwithkathy
1/4 pound lean bacon
2 celery stalks
3/4 pound head of cabbage
1/3 cup coarsely chopped walnuts
1 tablespoon olive oil
1-1/3 cups brown rice
4 cups hot chicken stock
1/4 cup dried cranberries
4 tablespoons snipped fresh chives
- Cut the bacon into thin strips. Finely chop the onion and celery, and shred the cabbage.
- Add the bacon to a large dry frying pan over medium-high heat and fry for 5 minutes until browned. Add the walnuts, cooking them with the bacon for 1 minute. Remove the bacon and walnuts and set aside.
- Add the oil, onion, and celery to the pan and cook over high heat for 2 minutes, or until the onion softens.
- Add the rice and continue to cook for 2 minutes, stirring frequently, until the rice grains are opaque.
- Add 2 cups chicken stock, bring to a boil, reduce heat to medium, cover, and simmer for 5 minutes. Add the remaining stock, return to a boil and cook for another 10 minutes.
- Pile the cabbage on top of the rice, cover, and cook over low heat for 20 minutes, or until the rice is tender and the cabbage is cooked.
- Add the fried bacon and walnuts plus the cranberries for the last minute of cooking and warm through.
- Season to taste and divide the pilaf among four plates. Sprinkle with chives and serve.
- Savoy cabbage or any green cabbage works well in this recipe. Collard greens or curly kale are also good choices.
- Take care adding the first batch of stock to the hot pan. It will sizzle and steam as the liquid hits the bottom of the pan.
Makes 4 servings.
Source: Super Foods
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Posted on March 24, 2017 by cookwithkathy
16 large sardines, scaled and gutted
1/3 cup grated Parmesan cheese
salt and ground black pepper
flat leaf parsley, to garnish
1 tablespoon light olive oil
1/2 small onion, finely chopped
2 garlic cloves, crushed
6 tablespoons blanched almonds, chopped
2 tablespoons golden raisins, coarsely chopped
10 pitted black olives
2 tablespoons capers, coarsely chopped
2 tablespoons coarsely chopped fresh parsley
1 cup bread crumbs
- Preheat the oven to 400°F. Lightly oil a large shallow ovenproof dish.
- Heat the oil in a frying pan and fry the onion and garlic gently for 3 minutes. Stir in the almonds, raisins, olives, capers, parsley and 1/4 cup of the bread crumbs. Season lightly with salt and pepper.
- Make 2-3 diagonal cuts on each side of the sardines. Pack the stuffing into the cavities and lay the sardines in the prepared dish.
- Mix the remaining bread crumbs with the cheese and scatter on the fish. Bake for about 20 minutes until the fish is cooked through. Test by piercing one sardine through the thickest part with a knife. Garnish with parsley and serve immediately with a leafy salad.
Makes 4 servings.
Source: Healthy Mediterranean Cookbook
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Posted on March 20, 2017 by cookwithkathy
1/2 cup dried figs, stems removed
1 tsp lemon zest
1/4 tsp cinnamon
pinch of salt
4 Tbsp natural peanut butter
8 slices crusty whole grain bread
4 oz brie cheese
2 cups arugula
1 Tbsp unsalted butter
- Place figs in blender or food processor, cover with 1 cup boiled water and let soak for 30 minutes.
- Add lemon zest, cinnamon and a pinch of salt to container and blend until slightly chunky. Let cool.
- For each sandwich. spread 1 Tbsp peanut butter on a slice of bread. Top peanut butter with 2 Tbsp fig jam, 1 oz brie cheese and 1/2 cup arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
- Heat butter in skillet over medium-low heat. Grill sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.
Makes 4 servings.
Source: Sage magazine
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Posted on March 11, 2017 by cookwithkathy
3 pints Brussels sprouts, shaved thinly with a mandoline, the large side of a box grater, or a sharp knife (this should yield 8 cups)
1-1/2 teaspoons extra-virgin olive oil
5 teaspoons freshly minced garlic
1/4 cup toasted almonds, finely chopped
crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly squeezed lemon juice Salt
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater
- Place the shaved Brussels sprouts in a large mixing bowl and set aside.
- Place a nonstick skillet over medium-high heat; put in the olive oil and the garlic. Cook the garlic until deep golden brown. Remove from the heat and add the almonds, red pepper flakes, cinnamon, and parsley.
- Return to the heat and saute for 10 seconds.
- Remove the skillet from the heat, add the lemon juice, and season with salt. Transfer the hot mixture to the bowl with the Brussels sprouts and toss well. Add three-quarters of the cheese. Toss again, taste, and adjust the seasoning. Spoon the sprouts into four salad bowls, dividing them equally. Top each dish with the remaining cheese before serving.
Makes 4 servings.
Source: The Negative Calorie Diet
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Posted on February 25, 2017 by cookwithkathy
1 tsp olive oil
prepared roasted cauliflower
prepared grilled white corn
lime juice, for seasoning
6 corn tortillas, warmed
3/4 cup cashew cream (or to taste)
prepared pickled onions
cilantro leaves, for garnish
crushed roasted cashews, for garnish
1 to 2 radishes, thinly sliced, for garnish
lime wedges, for serving
1 cup cashews
3 cups water
2 tbsp salt, or to taste
2 tsp lime juice, or to taste
1 small red onion, very thinly sliced
1/4 cup lime juice
1 tbsp salt
Grilled White corn
2 ears white corn, husks removed
olive oil, for brushing
1/2 tsp salt, or to taste
1/4 tsp freshly ground pepper, or to taste
4 cups coloured cauliflower florets, from a mixture of purple, orange, green and white cauliflower heads
2 tbsp olive oil
1 tsp salt, or to taste
1/2 tsp freshly ground pepper, or to taste
- In a bowl, soak the cashews in water, cover and set aside overnight at room temperature for the cashews to soften.
- The next day, strain the cashews, reserving the water. In a blender, purée the cashews with enough water to form a smooth sauce with the texture of heavy cream. Season with salt and lime juice to taste. This makes a generous cup of cream, which will keep, covered and refrigerated, up to 5 days.
- In a nonreactive bowl, stir together the onion, lime juice and salt until the salt is dissolved and all of the onion is covered.
- Set the mixture aside to marinate for at least 20 minutes before assembling the tacos. The pickled onions will keep, 3 to 5 days, covered and refrigerated.
Grilled White Corn
- Brush the corn with a light coat of olive oil and sprinkle over salt and pepper to taste.
- Cook the corn over a grill or grill pan heated over medium-high heat until the corn is charred and tender on all sides, 6 to 8 minutes.
- Remove from heat and cut the kernels from the cobs. You should have about 1 cup corn kernels. Set aside.
- Preheat the oven to 205ºC (400ºF).
- In a bowl, toss the cauliflower florets with the olive oil, salt and pepper to taste, until evenly combined.
- Spread the cauliflower onto a rimmed baking sheet and roast until slightly charred and tender, about 15 minutes, depending on the size of the florets.
Making the Tacos
- Heat a sauté pan over medium-high heat until hot, and add the olive oil. Add the cauliflower and corn, stirring until warmed through. Remove from heat. Taste and season the mixture as desired with salt and lime juice.
- To assemble the tacos, drizzle about 2 tbsp cashew cream over each warmed tortilla. Spoon over about 1/2 cup of the cauliflower corn mixture. Top the mixture with a pinch of pickled onions, and garnish with cilantro leaves, roasted cashews and radish slices. Serve the tacos with lime wedges.
Makes 6 servings.
Source: Trejo’s Tacos
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