Mushroom Broth

Mushroom Broth

adapted from Holy Cow Vegan

Any type of mushrooms work for this, including porcini mushrooms, oyster mushrooms or a mix. 

Makes 4 cups

1/2 cup dried shiitake mushrooms  
2 bay leaves
1 tsp. allspice berries
2 tsp. black peppercorns
2 tsp. dried rosemary 
2 tsp. dried sage 

1 tsp. dried thyme 
4 cups water
1/2 tsp. Kosher salt

1. Place all the ingredients in a saucepan.
2. Bring to a boil over medium heat. 
3. Cover the pan with a tight lid.
4. Reduce heat to a simmer, and let the stock simmer undisturbed for at least 30 minutes or up to 2 hours.
5. Turn off the heat, strain reserving the mushrooms for another use.
6. Use stock in your favorite recipes.

Enjoy!

Jerk Chicken

Jerk Chicken

adapted from Jerk from Jamaica by Helen Willinsky

Jerk chicken is a traditional Jamaican dish featuring chicken marinated in a spicy and aromatic blend of seasonings, then traditionally grilled or smoked. To make it easier for the home cook I put mine in the oven.

Makes 2 - 4 servings               7 WW pts for 4 servings / 14 WW pts for 2 servings

1 onion, finely chopped

1/4 cup finely chopped scallions

1 tsp. fresh thyme leaves

1/2 tsp. Kosher salt

1 tsp. sugar substitute

1/2 tsp ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/2 habanero chile, chopped

1/2 tsp. freshly ground black pepper

1 1/2 tsp. soy sauce

1 1/2 tsp. vegetable oil

1 1/2 tsp. apple cider vinegar

2 chicken legs, thigh separated from drumstick

1. Make the marinade by combining all ingredients except the chicken legs and cooking spray; Whisk to combine.
2. Place the chicken in a resealable container and add the marinade; Turn the chicken to coat.
3. Place the chicken in the refrigerate to marinate for at least 4 hours or up to 24 hours.
4. Preheat the oven to 350F.
5. Place a rack over a baking sheet; Coat the rack with cooking spray.
6. Place chicken on the rack; Bake in the preheated oven until it registers 165F on an instant read thermometer, about 45 minutes.
7. Turn on the broiler; Broil the chicken until the chicken begins to crisp, about 5 minutes.

Enjoy!

Turkey Kofte with Apple Raita and Spinach

Turkey Kofte with Apple Raita and Spinach

adapted from Food Network

Kofte is a Turkish meatball while riata is an Indian term for a condiment made from yogurt mixed with fruit or vegetables.

This is a very wet meat mixture. Make you you let it set up in the refrigerator for at least an hours before shaping.

I made the mistake of getting pocketless pita so I had to serve it open faced. Make sure you get pita pockets. It will be much easier to eat.

Makes 2 servings                                                                6 WW pts / serving

For the turkey:
1 1/2 Tbsp. olive oil, divided

1 1/2 Tbsp. tomato paste

1/2 small onion, finely grated
1 1/2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp.cayenne powder
Kosher salt and freshly ground black pepper
3/4 lb ground turkey, 90 percent lean
2 Tbsp. finely chopped flat-leaf parsley
1/2 lemon, juiced

1 1/2 tsp. water

1/4 lb. baby spinach, washed and dried
Pita bread, lightly toasted
1/2 small onion, thinly sliced

For the apple raita:
1/2 cup non-fat Greek yogurt
1/2 Granny Smith apple, cored and finely diced
1/4 tsp. kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

1. Whisk together 1 Tbsp. of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. 
2. Add the turkey and parsley and using your hands, gently mix until combined. 
3. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. 
4. Heat the grill to high.
5. Divide the mixture into 6 equal portions and roll into balls. 
6. Gently press down on the top of each patty to flatten slightly. 
7. Add 1 Tbsp. oil to a hot pan; Cook the patties until golden and cooked through, about 5 minutes per size.
8. Whisk together the lemon juice, water and remaining 1/2 Tbsp. of oil in a large bowl and season with salt and pepper. 
9. Add the spinach and toss to lightly coat the leaves in the dressing. 
10. Fill each pita with 3 of the patties, top with spinach, onions and raita. 

Enjoy!

Caribbean Inspired Chicken with Pineapple Salsa

 Caribbean Inspired Chicken with Pineapple Salsa

adapted from Cooking Light Annual Recipes 2015

 This is a quick marinade with all the ingredients for jerk chicken but doesn't taste like the jerk chicken we had in Jamaica. It has some heat to the dish. I used a serrano pepper in place of a scotch bonnet which is traditional. If you prefer less spice use a jalapeno or poblano.

served on a bed of Cauliflower Rice with Scallions, Cilantro & Pigeon Peas with Sautéed Spinach & Mushrooms

Makes 2 servings                                                  1 WW Blue points / serving

1/2 + 1/3 cup sliced scallions, divided

2 Tbsp. lime juice, divided

4 tsp. water, divided

1 tsp. Truvia brown sugar blend

1 tsp. dried thyme leaves

1 1/2 tsp. soy sauce

1 1/2 tsp. minced ginger

1/2 tsp. ground allspice

1/4 tsp. freshly ground black pepper

1 1/2 cloves, garlic, crushed

1 bay leaf, crumbled

1 serrano pepper, chopped

2 boneless, skinless chicken breasts

3 slices canned or fresh pineapple

Cooking spray

1/2 cup diced bell pepper, preferably red, orange or yellow

1/2 tsp. Kosher salt

1. Place 1 cup of sliced scallions, 1 Tbsp. lime juice, 1 Tbsp. water, Truvia, thyme, soy sauce, ginger, allspice, black pepper, garlic and bay leaf in a food processor; process until almost smooth.
2. In a sip-top bag add the chicken and the marinade. Marinade in the refrigerator for at least 1 hour; turning occasionally.
3. Preheat the oven to 425F or preheat a grill.
4. Remove the chicken from the refrigerator and allow to sit at room temperature for 20-30 minutes.
5. Remove the chicken from the marinade and discard the marinade.
6. If cooking in the oven, sear the pineapple in a skillet coated with cooking spray until browned in places, about 3 minutes / side.
7. If cooking on a grill, sear the pineapple on a grill rack coated with cooking spray for about 3 minutes per side or until lightly charred.
8. When the pineapple has cooled, chop and place in a bowl.
9. Add 1/3 cup scallions, 1 Tbsp. lime juice, 1 1/2 tsp. water, bell pepper and 1/4 tsp. Kosher salt; toss to combine.
10. Sprinkle the chicken with 1/2 tsp. Kosher salt. Place chicken on a rack coated with cooking spray and bake in preheated oven for about 20 minutes or until cooked through; or grill until cooked through.
11. Allow chicken to rest for 5 minutes before slicing and serving with pineapple salsa.

Enjoy!

Chicken Sausage Patties with Fried Duck Eggs

Turkey Sausage Patties with Fried Duck Eggs

adapted from Express Lane Meals by Rachael Ray (2006)

This can easily be made into a breakfast sandwich with the addition of a light English muffin or Kaiser roll but you need to add the points.

Remove the cheese and you will have a 0 point breakfast, lunch or dinner.

Makes 4 servings                                                1 WW Blue points / serving

Cooking spray

1 small medium, sliced

1/2 cup jarred chopped red peppers

1 1/4 lb. ground turkey breast

1 Tbsp. + 1 tsp. Montreal Steak Seasoning or your favorite grill seasoning

1/3 tsp. ground allspice

1 1/4 tsp. fennel seeds

4 duck eggs

8 Tbsp. shredded reduced fat mozzarella cheese

1. Combine the turkey, grill seasoning, allspice and fennel seeds in a bowl and mix to combine.
2. Divide the mixture into 4 patties, transfer to a plate and refrigerate for at least 20 minutes.
3. In a skillet coated with cooking spray, cook the patties for 4 minutes, flip and add the onions and roasted red peppers to the skillet.
4. Cook for an additional 4 minutes or until cooked through, top each patty with 2 Tbsp. of cheese, cover the pan and allow the cheese to melt.
5. After flipping the sausage patties, cook the duck eggs to your desired doneness, in a separate skillet.
6. To serve spoon the onions and peppers on to the plate, top with sausage patty then egg.

Enjoy!