How to Cook Marcus Samuelsson’s Rich Veggie Soup
Ingredients
• 1/2 cup uncooked orzo
• 2 tbsp olive oil
• 1 red onion, chopped
• 1 tbsp chili powder
• 2-inch piece of ginger, peeled and minced
• 1 mild green chili, chopped with seeds and ribs removed
• 4 garlic cloves, minced
• 1 tsp salt
• 1 tbsp blond miso
• 2 tbsp mirin (sweet Japanese rice wine)
• 1 tbsp soy sauce
• 2 cups spinach
• 2 tomatoes, coarsely chopped
• Flesh of 1 avocado
• Juice from 2 lemons
• 2 tbsp cilantro, chopped
Preparation
Bring 3 cups of salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain and set aside. Heat olive oil in a pot over medium heat. Add onion, chili powder, ginger, chili, and garlic. Sauté until the onion has softened, about 5 minutes. Add 4 cups of water, season with the salt, and bring to a simmer. Stir in miso, mirin, and soy sauce; simmer for 10 minutes. Add the spinach, tomatoes, avocado, lemon juice, cilantro, and orzo. Simmer until heated through. Serves four.
(Source: mensjournal.com)
May 13, 2012
Southwestern Onion Rings recipe – 171 calories
Now here’s a great onion rings recipe for all you onion lovers… Perfectly crisp texture, and wonderful flavor from all the spices! 
Southwestern Onion Rings recipe – 171 calories
Ingredients:
2 large sweet onions
1 3/4 cups all-purpose flour
2 eggs
2 1/2 cups buttermilk
3 tablespoons water
2 teaspoons chili powder
2 teaspoons salt
1-2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sugar
Preparation:
1. Slice the onions into 1/4″ slices and separate the rings.
2. Place the rings in a bowl and add the buttermilk to cover the onions.
3. Soak for about 30 minutes, stirring occasionally.
4. In another bowl, beat together the eggs and water.
5. Combine the flour, chili powder, salt, cayenne pepper, cumin, garlic powder and sugar in a shallow dish.
6. Drain the onion rings.
7. Dip the rings in the egg mixture first, then dredge in the flour mixture.
8. Fry the onion rings in 1″ of oil heated to 375 degrees, a few at a time, until golden brown on each side.
9. Drain and serve immediately.
Servings: 12
Nutritional information for one serving:
Calories: 171
Total fat: 2.4 g
Cholesterol: 55 mg
Sodium: 688 mg
Total carbs: 29.8 g
Fiber: 1.6 g
Protein: 7.5 g
Weight Watchers points: 3
May 11, 2012
Cucumber Strawberry Salad recipe – 41 calories
When the weather is hot, this light refreshing salad is the perfect choice as a side dish for your favorite grilled foods.
Cucumber Strawberry Salad recipe – 41 calories
Ingredients:
1 cucumber, peeled and sliced
1 small green pepper, diced
2 cups fresh strawberries, quartered
1/4 cup fresh lime juice
sesame seeds (optional)
Preparation:
1. Mix the green pepper and lime juice.
2. Combine the strawberries and cucumbers in a serving bowl.
3. Drizzle the peppers and lime juice in the bowl.
4. Toss all ingredients to combine.
5. Chill before serving.
6. Sprinkle some sesame seeds on top just before serving (optional).
Servings: 4
Nutritional information for one serving:
Calories: 41
Total fat: 0.3 g
Cholesterol: 0 mg
Sodium: 3.0 mg
Total carbs: 10.4 g
Fiber: 2.1 g
Protein: 1.2 g
Weight Watchers points: 0
Photo credit: Yogita Mehra
(Source: dietrecipesblog.com)
April 28, 2012
Pappardelle with Snap Peas
Ingredients
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 bunch scallions, cut into 1/2-inch pieces
- 1/2 pound sugar snap peas, roughly chopped
- 1 jalapeno pepper, seeded and minced
- 1 cup roughly chopped fresh parsley
- 1 bunch fresh chives, thinly sliced
- 1/2 pound dry pappardelle pasta
- 3/4 cup crumbled ricotta salata or grated pecorino cheese
-
Directions
Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add thescallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.
Per serving: Calories 409; Fat 18 g (Saturated 9 g); Cholesterol 32 mg; Sodium 451 mg; Carbohydrate 49 g; Fiber 5 g; Protein 14 g
Photograph by Antonis Achilleos
(Source: foodnetwork.com)
April 27, 2012
Broccoli Cheese Casserole Recipe
INGREDIENTS
- 2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
- Salt for blanching water
- 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
- 1/3 cup all purpose flour
- 5 eggs, beaten
- 1/2 cup cream
- 1 cup whole milk
- 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
- 1/2 teaspoon salt
- 2 teaspoons Dijon mustard
- 8 ounces cheddar cheese, grated
METHOD
1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Yield: Serves 5 as a main course, 10 as a side.
April 27, 2012
Spinach Gratin with Hard Boiled Eggs Recipe
INGREDIENTS
- 3 pounds of fresh spinach, cleaned (or 24 ounces of frozen spinach, thawed and drained)
- 2 cups of milk
- 2 Tbsp butter
- 2 Tbsp flour
- 1/2 teaspoon freshly grated nutmeg, or 3/4 teaspoon of ground nutmeg if you aren’t starting with a whole nutmeg
- 1/8 teaspoon freshly ground black pepper or more to taste
- 1/4 cup grated Gruyere cheese (about 1 ounce)
- 6hard boiled eggs*
- 3 to 4 Tbsp seasoned bread crumbs**
- Olive oil
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