Posts Tagged festive friday
Posted on May 7, 2010 by admin
Barbeque season is upon us and what better way to celebrate than to fire that sucker up! Whether it’s gas or charcoal, all BBQ’s can make some tasty treats. Burgers, grilled veggies, and roasted garlic are my favorites. In an effort to get everyone cooking outside, I’m giving you all a kebab recipe to be cooked on the grill. Kebabs are easy and fun to make. Put your favorite vegetables and protein on a stick, season, and cook. Could it get any easier than that? They’re perfect for a quick and healthy dinner. Now get outside and cook!
Eat On!
Chef Poppy
Lime Chicken and Shrimp Kebabs
Ingredients:
2/3 cup vegetable oil
3 limes, juiced
2 tablespoons vinegar
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
6 boneless, skinless, chicken breasts cut into 1-inch pieces
1/2 pound large fresh shrimp, peeled and de-veined
Directions
In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.
In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.
Heat grill to 350 to 400 degrees F.
Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.
Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.
Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.
Remove skewers from grill and serve immediately.
Posted on April 30, 2010 by admin
As a kid I remember going out and tromping through the woods in an effort to pick wild blueberries. Once at the patch I’d proceed to eat way more than I ever brought home. What I did bring home we’d add to sour cream with a bunch of sugar and eat away. Delicious! Nowadays, I tromp through the grocery store to find those blueberries to snack on. Though not nearly as fun it’s not nearly as dirty either.
Blueberries are the superhero of the berry world. They contain anthocyanins, other antioxidant pigments and various phytochemicals possibly having a role in reducing risks of some diseases, including inflammation and certain cancers. Blueberries may alleviate the cognitive decline occurring in Alzheimer’s disease and other conditions of aging. They have to shown to lower brain damage in experimental stroke studies and have been shown to enhance memory and learning in older adults, all while reducing blood sugar and symptoms of depression. Whew!
I’ve decided to provide all you anxious readers with a more adult version of blueberries. Who says you can’t have your blueberry and eat it too? Anybody up for a tromp through the woods?
Eat On!
Chef Poppy
Blueberry-Rum Milkshake
Ingredients
1 cup ripe blueberries, plus more for garnish
1/4 cup granulated sugar
1/4 cup dark rum
1/2 vanilla bean, seeds scraped
1/4 cup whole milk
11 ounces premium vanilla ice cream (well frozen)
Directions
Combine the blueberries, sugar, rum and vanilla bean seeds in a bowl, let sit at room temperature for 10 minutes. Lightly mash the mixture with a fork and let sit 10 minutes longer.
Put the milk and the blueberry mixture in a blender and blend until smooth. Add the ice cream and blend until smooth. Divide between 2 tall glasses and serve with a straw. Garnish with a few blueberries.
Posted on April 23, 2010 by admin
As the sunny, warmer weather overtakes the dreary days of Winter, we all start looking for brighter, lighter recipes. When I think of brighter and lighter, I think of acidic foods…and possibly seafood. What a better combination than in a nice, cold ceviche. This recipe should take all of about 15 minutes to make, but will make a lasting impression on you and your guests. I recommend serving it with some flour tortilla chips (homemade are the best!).
Eat On!
Chef Poppy
Simple Ceviche
1/2 C Chopped Fresh Cilantro
1/2 C Fresh Orange Juice (about 2 large oranges)
1/3 C Vertically Sliced Red Onion
1/4 C Fresh Lime Juice (about 2 limes)
1/4 C Fresh Lemon Juice (about 2 lemons)
1 Tbs Canola Oil
2 tsp Hot Sauce
1/2 # Mahi-Mahi or Other Firm White Fish, cut into 1/2 in pieces
1/4 # U-20 Shrimp, peeled and deveined
1 Avocado, peeled and diced
1 Jalapeno Pepper, seeded and minced
Kosher Salt
1. Combine all ingredients in a large bowl, toss well. Refridgerate for 15-25 minutes, or until desired doneness, before serving.
Posted on April 16, 2010 by admin
Got some salmon that needs to be cooked? Don’t know what to do with it? Try this recipe for a great tangy and sweet apricot-mustard glaze. The apricot nectar adds sweetness while the mustard and vinegar add acidity, a perfect combination. As far as cooking the fish, you can sear it and finish it in the oven or grill it. Personally, I think grilling it would complement the glaze by adding some depth to the brightness of the acid in it. This fish would make a perfect topping to a spicy arugula salad with a simple EVOO and lemon juice salad dressing. Healthy and Springy, mmmmmmm!
Eat On!
Chef Poppy
Grilled Salmon with Apricot-Mustard Glaze
Salmon:
4 (6-oz) salmon fillets
1 1/2 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp ground black pepper
Cooking Spray
Glaze:
1/4 C apricot nectar
1/4 C apricot preserves
1 Tbs Dijon mustard
1 1/2 tsp white wine vinegar
1 1/2 tsp honey
1/4 tsp kosher salt
1/4 tsp ground black pepper
1. Prepare grill.
2. To prepare fish, sprinkle fillets with garlic, salt, and pepper. Cover and refrigerate 15 minutes.
3. To prepare glaze, combine nectar and next 6 ingredients into a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 C (about 10 min). Remove from heat; set aside.
4. Place fillets, skin side up, on grill rack coated with cooking spray. Grill 2 min; carefully turn over, and grill 4 min or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 Tbs glaze; grill 30 sec.
Posted on April 9, 2010 by admin
Spring has sprung and along with that comes some awesome fresh veggies. Usually, one of the first of the season is baby asparagus. Who can’t love asparagus when it high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin? Also, it contains no fat, no cholesterol, and is low in sodium. Mmmmm, sounds delicious. When choosing asparagus, be sure to pick a bunch where the crowns have not started blooming yet. A blooming crown is a sign of an older stalk of asparagus and should be avoided. Once you have your perfect bunch, wash the stalks and break off the bottoms individually rather than cutting them off. The stalk will naturally break where it changes from the fibrous root end to the sultry, edible tops. FYI, you may break off only 1 inch or as much as 2-3 or even 4 inches, depending on the size of the asparagus. No matter what you’ll be left with a tasty treat to grill, sauté, puree, or eat raw.
Eat On!
Chef Poppy
Asparagus Soup with Cheese Croutons
1 (14-oz) can fat-free, less-sodium chicken broth
1 pound asparagus, trimmed and cut into 2-inch pieces
1 1/2 tsp butter
1 tsp olive oil
1/4 C shiitake mushrooms, thinly sliced
8 (1/2 oz) slices French bread
Cooking Spray
1/4 C (1 oz) Gouda cheese, shredded
1/4 C cooked brown rice
1/4 tsp freshly ground green peppercorns (or sub in 1/8 tsp black pepper)
1/8 tsp sea salt
1. Place broth and asparagus in a medium saucepan over medium-high heat; bring to a simmer. Cook 6 minutes or until asparagus is tender. Remove from heat.
2. Heat butter and oil in a small skillet over medium-high heat. Add sliced mushrooms to pan; cook 3 min or until mushrooms begin to brown. Set aside.
3. Preheat broiler.
4. Place bread on a baking sheet covered with foil, coat bread with cooking spray and season. Broil 2 minutes or until golden brown. Turn bread over, and sprinkle evenly with cheese. Broil 2 minutes or until cheese bubbles.
5. Pour asparagus mixture into a blender. Add rice, peppercorns, and salt, puree until smooth. Check seasoning. Ladle 1/4 C soup into each of 8 bowls; top evenly with mushrooms. Top each serving with 1 crouton.
Posted on April 2, 2010 by admin
In your favorite grocery store, you can find tuna packed in cans, glass jars, and pouches. Pouches and glass jars allow for a better tasting tuna. While most canned tuna is packed in water, broth, olive oil, or canola oil. Be sure to read the label to find out whether any ingredients have been added, such as salt or broth, and which type of cut of tuna is used.
The big thing that tuna has going for it is omega-3 fatty acids. But, different varieties of tuna will have differing amounts of the fatty acid. Albacore, packed in water, has the most at 1.06g/serving, while albacore that’s packed in oil only has 0.5g/serving. Since omega-3s are oils, they don’t disperse when the fish is packed in water, and draining the water allows most of these beneficial acids to remain in the fish.
Now that we know how good tuna is for you. Let’s make it taste good with this scrumptious salad!
Eat On!
Chef Poppy
Spinach Salad with Tuna and Grape Tomatoes
2T Champagne Vinegar
1T Shallots, finely chopped
1T EVOO
1 1/2t lemon rind, grated
1/4t black pepper, freshly ground
Pinch of sea salt
5C Baby Spinach
5C Red Leaf Lettuce, torn
2C Grape Tomatoes, halved
2 (6oz) Cans Albacore Tuna in water, drained and flaked
Combine first 6 ingredients in a large bowl, stir well with a whisk. Add spinach and remaining ingredients, toss well.
Posted on March 26, 2010 by admin
Using less fat is just part of the picture when it comes to healthful eating. For a long time fats have been considered a “no-no” in a healthy lifestyle, but since the late ‘80s, views have been changing. Now monounsaturated and polyunsaturated fats, found in foods like salmon, avocados, many oils, and nuts, are considered healthful. When these types of fats replace unhealthy saturated and trans fats, they can help reduce harmful LDL cholesterol levels and may lower your risk of stroke and heart disease.
This week’s recipe is a quick and easy avocado salad that is light, bright and bursting with flavor. Use it as a side dish for your favorite grilled protein or eat it alone. Either way, you’ll be healthier just eating it.
Boston Lettuce Avocado Salad with Lime Dressing
For the salad:
2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
For the dressing:
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon sea salt
1 teaspoon honey
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard
Directions:
Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
Whisk together all the dressing ingredients.
Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.
Posted on March 19, 2010 by admin
Welcome to the first installment of my weekly blog! It’s my hope to make your culinary and dietary lives a little easier and healthier. I’ll be providing quick recipes, cooking tips, and whatever else that I think will help you all on the foodie road of life. Now, on with the show…
Do you ever find yourself craving something crispy and salty, but don’t want to reach for that bag of potato chips or any other fried junk food? Well, the answer is kale. Kale chips to be exact. Kale is a member of the cabbage family that is highly nutritious with powerful anti-oxidant properties. It contains beta carotene, vitamin K, vitamin C, lutein, zeaxanthin , is reasonably rich in calcium, and is considered to be anti-inflammatory. With all these great properties, why wouldn’t you want to eat kale?
Following is a recipe for Baked Kale Chips. These chips make a great a great healthy snack option and will help you feel like you’re cheating when you’re not.
Baked Kale Chips
1 bunch Kale
Sea Salt
Cooking Spray Oil
1. Preheat oven to 400*F.
2. Strip the tender leaves of the kale from the fibrous center stalk. Rip these leaves into random sizes ranging from 1”-2” in diameter.
3. On a foil lined baking sheet, arrange the kale pieces so they don’t overlap each other.
4. Spray face-up side of kale pieces with a light coating of Cooking Spray and then sprinkle with sea salt.
5. Bake chips for 2-3 minutes on each side and remove from oven.
6. Using a spatula, flip pieces over, respray, and sprinkle with sea salt.
7. Bake for another 2-3 minutes or until edges are lightly browned.
8. Remove from oven, let cool, and enjoy!
You can store the chips in a air-tight container for up to 3 days, but I doubt they’ll last that long. If the chips soften while being stored, place them in the over or toaster-oven for a minute or two to re-crisp them.
Make these delicious, fiber rich chips a staple in your dietary regimen and enjoy knowing you’re being health conscious and fit. And one step closer to your fitness goal.
Eat On!
Chef Poppy
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