Wednesday, June 11, 2008

Sesame Green Beans

  • 2 pounds green beans, stemmed
  • 3 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon kosher salt

Bring a large pot of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, 3 to 4 minutes. Drain and set aside.

In a large bowl, whisk together the remaining ingredients until well blended. Add the green beans and toss to combine well. Season to taste with freshly ground pepper.

Yield: 8 servings

Nutritional Information: CALORIES 99(1% from fat); FAT 7g (sat 1g); CHOLESTEROL 0mg; CALCIUM 52mg; CARBOHYDRATE 9g; SODIUM 74mg; PROTEIN 3mg; FIBER 4g; IRON 1mg

from Real Simple

Asian-style Flank Steak

  • 1/2 cup dry Sherry
  • 1/3 cup soy sauce
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 tablespoon Asian sesame oil
  • 1 (1 1/2- to 1 3/4-pound) flank steak

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Servings: Makes 4 to 6 servings

from Bon Appetit

Beef, Orange, and Gorgonzola Sandwiches

  • 2 tablespoons cider vinegar
  • 1/2 teaspoons extravirgin olive oil
  • 1/2 teaspoon grated orange rind
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh orange sections (about 2 oranges)
  • 4 (2-ounce) Italian or French rolls
  • 2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
  • 1 cup bagged prewashed baby spinach
  • 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Combine first 5 ingredients, stirring with a whisk.

Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Information: CALORIES 318(29% from fat); FAT 10.2g (sat 4.6g,mono 3.7g,poly 0.5g); IRON 3.5mg; CHOLESTEROL 36mg; CALCIUM 148mg; CARBOHYDRATE 34.7g; SODIUM 533mg; PROTEIN 21.6g; FIBER 2.4g

from Cooking Light

Saturday, June 7, 2008

Chocolate Lime Pie

  • 200 g digestive biscuits
  • 1 1/2 tbs cocoa powder
  • 120 g unsalted butter
  • 395 g canned sweetened condensed milk
  • zest and juice of 4 limes
  • 500 ml thickened cream
  • good quality dark chocolate, grated, to serve

Pineapple-Stuffed Jerk Chicken

  • 1 tablespoon dried thyme
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons sugar
  • Coarse salt and ground pepper
  • 1 can (20 ounces each) pineapple chunks in juice, drained
  • 1 tablespoon fresh lime juice
  • 2 scallions, thinly sliced
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 1 1/2 tablespoons vegetable oil, such as safflower
  • Cooked rice, for serving

1. In a small bowl, combine thyme, allspice, cayenne, 1/2 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 1 tablespoon sugar. Season stuffing with salt and pepper, and set aside.

2. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.

3. Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Serve stuffed chicken with rice.

Serves 4

from Everyday Food

Tropical Ginger Punch

  • 3 cups orange juice
  • 3 cups pineapple juice
  • 1 tablespoon finely grated peeled fresh ginger
  • 2 cups vodka (optional)
  • 4 cups (32 ounces) chilled ginger ale or club soda
  • Orange wedges, for garnish (optional)

In a large pitcher, stir together orange juice, pineapple juice, ginger, and vodka (if using). Refrigerate until cold, at least 1 hour (and up to 1 week). Just before serving, stir in ginger ale. Serve over ice, garnished with orange wedges, if desired.

Serves 8

from Everyday Food

Wednesday, June 4, 2008

Favorite Turkey Burger

  • 1 1/2 pounds ground turkey (preferably 92 to 93 percent lean)
  • 1/2 cup finely grated Gruyere cheese
  • 4 scallions, thinly sliced
  • 1/4 cup dried breadcrumbs
  • 1/4 cup Dijon mustard
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • Oil

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serves 4

from Martha Stewart

Vanilla Pudding Pops

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract

1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in

2. Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.

3. Divide mixture among ten 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.

Makes 10

from Everyday Food

Hummus and Vegetable Wrap

whole wheat lavash bread hummus tomato sprouts shredded carrots avocado bell pepper, julienned cucumber scallions or red onion, thinly sliced

Watermelon and Feta Salad

  • 2 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 3 bunches arugula (about 12 ounces total), thick stems removed
  • 1/4 medium red onion, thinly sliced
  • 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
  • 4 ounces feta cheese, crumbled

1. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.

2. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Serves 4

from Everyday Food