Makes 2 cups
1 cup pomegranate juice
1 package whole-wheat pitas, 1 pita torn into 1-inch pieces
1/2 cup walnuts, toasted
3/4 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 jar (16 ounces) roasted red peppers, drained, rinsed, and roughly chopped
1 teaspoon fresh lemon juice
1/2 cup extra-virgin olive oil
Coarse salt
Directions
In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.
1 cup pomegranate juice
1 package whole-wheat pitas, 1 pita torn into 1-inch pieces
1/2 cup walnuts, toasted
3/4 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 jar (16 ounces) roasted red peppers, drained, rinsed, and roughly chopped
1 teaspoon fresh lemon juice
1/2 cup extra-virgin olive oil
Coarse salt
Directions
In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup).
Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin, and cayenne and process until finely chopped. Add peppers, lemon juice, and syrup and process until mixture is a smooth paste. With machine running, slowly pour oil through feed tube and process until combined. Season with salt and serve with remaining pitas, toasted and cut into wedges.
Dressing
1 tbsp caraway seeds
1 tbsp dijon mustard
3 tbsp cider vinegar
1/4 tsp fresh ground pepper
1/4 tsp salt
1/4 C apple juice
1/4 C fresh parsley
3 tbsp olive oil
Salad
1/4 pound firm cheese
4 ribs of celery plus leaves for garnish
2 granny smith apples
In a blender puree all the dressing ingredients except the olive oil. Slowly stream in the olive oil. Keep pureeing to emulsify. Slice the cheese into small cubes about 1/4 inch. Cut the celery into similar size. Just before serving- core the apple and slice the apples thinly and arrange among 5 plates. Divide the cheese and celery and drizzle on the dressing. Garnish with celery leaves.
A Recipe Blog
Looks like it is BBQ season. Here are a couple of my favorite summertime BBQ recipes. Blogs & Kisses.
Tropical Baby Back Ribs
Ingredients
Tropical Rub:
1/2 cup paprika
3 tablespoons Chinese five-spice powder
2 tablespoon salt
1 tablespoon dried ginger
1 tablespoon dry mustard
1 tablespoon black pepper
3 racks baby back ribs
Tropical Rub
Tropical BBQ Sauce, recipe follows
For the Tropical Rub:
Whisk all ingredients together.
For the ribs:
Directions
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
Tropical BBQ Sauce:
1 1/2-inch knob ginger, finely chopped
1 jalapeno, stem removed
3 green onions, chopped
2 tablespoon vegetable oil
2 1/2 cups ketchup
1/2 cup mango juice
1/2 cup passion fruit juice
1/2 cup cider vinegar
1/4 cup dark molasses
1 teaspoon dry mustard
Salt and freshly ground black pepper
In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.
Tropical Rub:
1/2 cup paprika
3 tablespoons Chinese five-spice powder
2 tablespoon salt
1 tablespoon dried ginger
1 tablespoon dry mustard
1 tablespoon black pepper
3 racks baby back ribs
Tropical Rub
Tropical BBQ Sauce, recipe follows
For the Tropical Rub:
Whisk all ingredients together.
For the ribs:
Directions
Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.
Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.
Tropical BBQ Sauce:
1 1/2-inch knob ginger, finely chopped
1 jalapeno, stem removed
3 green onions, chopped
2 tablespoon vegetable oil
2 1/2 cups ketchup
1/2 cup mango juice
1/2 cup passion fruit juice
1/2 cup cider vinegar
1/4 cup dark molasses
1 teaspoon dry mustard
Salt and freshly ground black pepper
In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.
Salmon Teriyaki
1/4 c packed brown sugar
2tbsp soya
3 tbsp water
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp corn starch
2 tsp miced garlic
2 tsp fresh ginger
4 salmon fillets
2 tsp sesame seeds
3 tbsp chopped cilantro
Preheat the bbq to 400. Be sure to spray with vegetable oil. Whisk the first 8 ingredients in a small pan. cook over medium until thick. Place salmon on bbq and spoon half the sauce over thesalmon. sprinke on sesame seeds. Grill for 10 minutes per inch thickness. Spoon on remaining sauce once cooked. garnish with cilantro.
Happy BBQ'n
10 vegetable main dishes
You can transform ordinary vegetables into main-meal events. These 10 ideas can get you started.Vegetables are often relegated to the side of the plate, but they can easily stand alone or even become the featured food. Try new ways of serving up the four or more daily servings of vegetables recommended by the Mayo Clinic Healthy Weight Pyramid.Vegetables are actually quite versatile, and, as a nutritional powerhouse, they can form the foundation of your healthy-eating plan. These 10 entrees put vegetables in the spotlight and add interest and color to your healthy diet.
Portobello mushroom burger.
Marinate a large portobello mushroom in French or Italian dressing or make your own marinade with 1 1/2 tablespoons balsamic vinegar, 1 teaspoon olive oil, a clove of minced garlic, salt and pepper. Grill over medium heat until tender, about 5 minutes on each side. Serve on a bun or alone.
Spring greens with butternut squash.
Add 1 cup spring greens or leaf lettuce to a plate. In a small bowl, mix together 1/4 cup cooked butternut squash, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Top the greens with the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey.
Asparagus, tomato and red pepper French bread pizza.
Arrange French bread slices on a baking sheet. Add pizza sauce and a mixture of diced asparagus, Roma tomatoes, red bell peppers and minced garlic. Sprinkle lightly with mozzarella cheese. Bake at 400 F until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.
Grilled vegetable kebabs.
Brush cherry tomatoes, button mushrooms, zucchini slices, red onions and bell peppers with Italian dressing. Place onto skewers and grill over medium heat, turning often, until the vegetables are tender, about 5 to 8 minutes.
Asparagus with almonds.
In a skillet, add 1/4 pound chopped asparagus and 1/4 cup water. Simmer until the asparagus is tender-crisp, about 4 to 6 minutes. Drain remaining water and stir in 1 teaspoon lemon juice and 1 teaspoon olive oil. Serve over 1/2 cup rice and top with roasted sliced almonds.
Italian vegetables with pasta.
In a heavy skillet, add chopped sweet onions, red peppers, yellow summer squash, zucchini squash, 1 tablespoon olive oil, 2 minced garlic cloves and 1 tablespoon Italian seasoning. Saute until the vegetables are tender, about 5 minutes. Serve over cooked pasta and prepared pasta sauce.
Honey-glazed sweet potatoes.
Peel and chop 4 large sweet potatoes. Toss with a mixture of 1/4 cup water, 2 tablespoons brown sugar, 2 tablespoons honey and 1 tablespoon olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.
Corn and barley salad.
In a bowl, add 1 sliced cucumber, 2 cups cooked barley, 2 cups cooked corn and 3/4 cup chopped red bell peppers. Stir in the following dressing: 3 tablespoons white vinegar, 1 tablespoon water, 1 1/2 teaspoon oil, 1/2 teaspoon dried basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Marinate for at least 2 hours before serving.
Fresh vegetable soup.
In a large pot, add 1 tablespoon olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, sliced potatoes (peeled), and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
Vegetable pita pockets.
In a small bowl, add cauliflower and broccoli florets, sliced green onions, diced tomatoes and cucumbers, and 1 1/2 teaspoons low-fat buttermilk or cucumber ranch salad dressing. Cut 1 whole-wheat pita bread in half and fill each half with the vegetable mixture and 1 tablespoon crumbled feta cheese. Warm in the microwave about 40 seconds.
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Happy 2009! I am faithfully adding to the recipe blog and always looking for new recipes to try. Email me your favorites please lindsay-rae@hotmail.com Blogs & Kisses
-------------------------------------------------------------------------------- ---
There are so many new Christmas baking recipes that I can't wait to try (and eat). I would love to have your favorite holiday recipe. I've recently updated the holiday section to include Christmas treats (click on more entries when you get to the bottom) and sporadicaly included new recipes from "The Mayo Clinic Cookbook" which focuses on eating well for better health. Merry Baking!
-------------------------------------------------------------------------------------
Welcome to the newest edition of my blog family. I hope you all enjoy trying out these new recipes. Please continue to send me recipes as you discover them to lindsay-rae@hotmail.com. I will be adding new recipes daily. Bon Appetite. Blogs & Kisses. Lindsay
2tbsp soya
3 tbsp water
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp corn starch
2 tsp miced garlic
2 tsp fresh ginger
4 salmon fillets
2 tsp sesame seeds
3 tbsp chopped cilantro
Preheat the bbq to 400. Be sure to spray with vegetable oil. Whisk the first 8 ingredients in a small pan. cook over medium until thick. Place salmon on bbq and spoon half the sauce over thesalmon. sprinke on sesame seeds. Grill for 10 minutes per inch thickness. Spoon on remaining sauce once cooked. garnish with cilantro.
Happy BBQ'n
10 vegetable main dishes
You can transform ordinary vegetables into main-meal events. These 10 ideas can get you started.Vegetables are often relegated to the side of the plate, but they can easily stand alone or even become the featured food. Try new ways of serving up the four or more daily servings of vegetables recommended by the Mayo Clinic Healthy Weight Pyramid.Vegetables are actually quite versatile, and, as a nutritional powerhouse, they can form the foundation of your healthy-eating plan. These 10 entrees put vegetables in the spotlight and add interest and color to your healthy diet.
Portobello mushroom burger.
Marinate a large portobello mushroom in French or Italian dressing or make your own marinade with 1 1/2 tablespoons balsamic vinegar, 1 teaspoon olive oil, a clove of minced garlic, salt and pepper. Grill over medium heat until tender, about 5 minutes on each side. Serve on a bun or alone.
Spring greens with butternut squash.
Add 1 cup spring greens or leaf lettuce to a plate. In a small bowl, mix together 1/4 cup cooked butternut squash, 1/2 tablespoon brown sugar and 1/2 tablespoon olive oil. Top the greens with the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey.
Asparagus, tomato and red pepper French bread pizza.
Arrange French bread slices on a baking sheet. Add pizza sauce and a mixture of diced asparagus, Roma tomatoes, red bell peppers and minced garlic. Sprinkle lightly with mozzarella cheese. Bake at 400 F until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.
Grilled vegetable kebabs.
Brush cherry tomatoes, button mushrooms, zucchini slices, red onions and bell peppers with Italian dressing. Place onto skewers and grill over medium heat, turning often, until the vegetables are tender, about 5 to 8 minutes.
Asparagus with almonds.
In a skillet, add 1/4 pound chopped asparagus and 1/4 cup water. Simmer until the asparagus is tender-crisp, about 4 to 6 minutes. Drain remaining water and stir in 1 teaspoon lemon juice and 1 teaspoon olive oil. Serve over 1/2 cup rice and top with roasted sliced almonds.
Italian vegetables with pasta.
In a heavy skillet, add chopped sweet onions, red peppers, yellow summer squash, zucchini squash, 1 tablespoon olive oil, 2 minced garlic cloves and 1 tablespoon Italian seasoning. Saute until the vegetables are tender, about 5 minutes. Serve over cooked pasta and prepared pasta sauce.
Honey-glazed sweet potatoes.
Peel and chop 4 large sweet potatoes. Toss with a mixture of 1/4 cup water, 2 tablespoons brown sugar, 2 tablespoons honey and 1 tablespoon olive oil. Arrange on a baking sheet. Cover with foil and bake at 375 F for 45 minutes. Remove the foil and bake another 15 minutes until the glaze is thick and the potatoes are tender.
Corn and barley salad.
In a bowl, add 1 sliced cucumber, 2 cups cooked barley, 2 cups cooked corn and 3/4 cup chopped red bell peppers. Stir in the following dressing: 3 tablespoons white vinegar, 1 tablespoon water, 1 1/2 teaspoon oil, 1/2 teaspoon dried basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Marinate for at least 2 hours before serving.
Fresh vegetable soup.
In a large pot, add 1 tablespoon olive oil and chopped vegetables, such as onions, carrots, green beans and celery. Saute until tender, about 3 to 4 minutes. Add 4 cups chicken or vegetable stock, 3 cups water, sliced potatoes (peeled), and season with salt, pepper and parsley. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
Vegetable pita pockets.
In a small bowl, add cauliflower and broccoli florets, sliced green onions, diced tomatoes and cucumbers, and 1 1/2 teaspoons low-fat buttermilk or cucumber ranch salad dressing. Cut 1 whole-wheat pita bread in half and fill each half with the vegetable mixture and 1 tablespoon crumbled feta cheese. Warm in the microwave about 40 seconds.
-----------------------------------------------------------------------------------
Happy 2009! I am faithfully adding to the recipe blog and always looking for new recipes to try. Email me your favorites please lindsay-rae@hotmail.com Blogs & Kisses
-------------------------------------------------------------------------------- ---
There are so many new Christmas baking recipes that I can't wait to try (and eat). I would love to have your favorite holiday recipe. I've recently updated the holiday section to include Christmas treats (click on more entries when you get to the bottom) and sporadicaly included new recipes from "The Mayo Clinic Cookbook" which focuses on eating well for better health. Merry Baking!
-------------------------------------------------------------------------------------
Welcome to the newest edition of my blog family. I hope you all enjoy trying out these new recipes. Please continue to send me recipes as you discover them to lindsay-rae@hotmail.com. I will be adding new recipes daily. Bon Appetite. Blogs & Kisses. Lindsay
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