Green Pico de Gallo

Green Pico de Gallo

adapted from Bon Appetit

This is a bright green, fresh uncooked version of salsa. We especially like it mixed with traditional salsa on a taco or nachos.

Makes about 1 1/2 cups                                                        0 WW pts / 1/4 cup

8 oz. tomatillos, husks removed, rinsed, cut into ¼-inch pieces
1/4 medium red onion, finely chopped
2 jalapeños, seeds removed, chopped
2 garlic cloves, finely grated
3 Tbsp.fresh lime juice
1 Tbsp. finely chopped cilantro
1 Tbsp. finely chopped mint
Kosher salt

1. Add the tomatillos, onion, jalapeños, garlic, lime juice, cilantro, and mint in a the bowl of a mini food processor.
2. Pulse to desired consistency.
3. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Enjoy!

Crispy Pork Belly Bao Buns with Pickled Cucumbers

Crispy Pork Belly Bao Buns with Pickled Cucumbers

adapted from Bon Appetit

The pork can be cooked 2 days ahead. Let cool; cover and chill. Reheat before serving.

Bao buns are available in Asian grocers. No bao buns? No problem! Serve in lettuce cups.

Makes 3 servings

1 12-ounce piece skin-on pork belly
Kosher salt, freshly ground pepper
1 Tbsp.Truvia brown sugar blend™, divided

4 chiles de árbol
2 star anise pods
2 Tbsp. soy sauce
1/2 Persian or kirby cucumbers, thinly sliced
1 scallions, thinly sliced
½ red chile (such as Fresno or jalapeño), thinly sliced
1/4 cup rice wine vinegar
3 Tbsp. gochujang (Korean red pepper paste)
3 Tbsp.white miso
6 Bao buns
1/4 bunch mint
1/4 cup kimchi

1. Diagonally score fat side of pork belly, cutting through fat but stopping at flesh and spacing about ¼" apart. 
2. Season pork with salt and pepper and sprinkle with 1 Tbsp. brown sugar; Wrap tightly in plastic wrap and let sit at least 2 hours, or chill up to 2 days.
3. Preheat oven to 400°. 
4. Unwrap pork and place in the smallest baking dish you have available. 
5. Add chiles de árbol, star anise, soy sauce, remaining 1 Tbsp. brown sugar, and 1¼ cups water. 
6. Roast until most of fat has rendered, meat is tender, and top is browned and crisp, 2–2½ hours.
7. Meanwhile, toss cucumbers, scallions, red chile, and vinegar in a small bowl to combine. 
8. Mix gochujang and miso in another small bowl.
9. Steam the bao buns for 10 minutes.
10. Transfer pork to a cutting board; let rest 10 minutes. 
11. Pour off pan juices into a measuring glass. Skim fat from surface.
12. Slice pork into ½" slices, transfer to a platter, and pour pan juices over. 
13. Meanwhile steam the bao buns for 10 minutes or until heated through; Cut  open the bao bun but not completely through.
14. Serve the pork in the bao buns with the cucumber salad, mint, kimchi , and gochujang-miso mixture for topping.

Enjoy!

Burrata with Speck, Peas, and Mint

Burrata with Speck, Peas, and Mint 

adapted from Food & Wine

This recipe was originally developed by Nancy Silverton who is known for her deliberate simplicity,  I prefer it with Italian salad dressing rather than the lemon vinaigrette he serves with it. I also think it would be good with prosciutto since speck (smoked prosciutto) can be difficult to find. 

Makes 2 servings                                                                   

1/3 cup fresh or frozen baby peas 

1 Tbsp. water

1/4 cup packed finely shredded mint leaves 

4 Tbsp. reduced fat Italian salad dressing

2 Tbsp. freshly grated Parmesan cheese, plus more for sprinkling 

Kosher salt and freshly ground black pepper 

6 thin slices speck (about 2 ounces), cut in half

6 ounces burrata cheese, cut into 4 pieces

1. Place the peas and water in a small bowl.
2. Cover and microwave until tender, about 1 minute.
3. Drain and rinse under cold water; pat dry. 
4. In a medium bowl, toss the peas with the mint, salad dressing and cheese; Season with salt and pepper. Divide the pea mixture, burrata and speck between 2 plates.
5. Sprinkle with additional Parmesan prior to serving, if desired.

Enjoy!

Five Herb Frittata with Prosciutto and Parmesan

Five Herb Frittata with Prosciutto and Parmesan

adapted from Food & Wine

Whether you prefer your eggs creamy (like me) or drier (overcooked - like my husband), this stove top frittata is herby and delicious.

Makes 2 servings                                                                 2 WW pts  / serving

4 large eggs
2 tsp. water
1 Tbsp. mint, finely chopped
1 Tbsp. parsley, finely chopped
1 Tbsp. scallions greens or chives, finely chopped
1/2 tsp. oregano, finely chopped
1 tsp. thyme, finely chopped
Cooking spray
½ ounce prosciutto (2 slices torn)
Parmesan cheese shavings, for serving

1. In a bowl, beat the eggs with the water. 
2. Beat in the mint, parsley, chives, oregano and thyme.
3. In a skillet  coated with cooking spray, cook the egg mixture over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. 
4. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. 
5. Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer. 
6. Scatter the prosciutto over the frittata and slide it onto a plate. 
7. Garnish with shaved Parmesan and serve immediately.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Jalapeno Tzatziki Dip with Feta Cheese

Jalapeno Tzatziki Dip with Feta Cheese

adapted from Grilled Cheese Social

The jalapeno gives a spicy kick to the traditional tzatziki dip.

It can be served chilled with pita bread, crackers, veggies, or use it as a topping for grilled meats and salads.

served with Cheesy Cauliflower Muffins

Makes about 3/4 cup                                                    1 WW pt  / 1/4 cup

1/2 cup nonfat Greek yogurt 
2 Tbsp. + 2 Tsp. cucumber grated and squeezed in a kitchen towel to remove excess moisture
1 tsp. red onion grated
1/3 large jalapeno pepper, grated
2 Tbsp. + 2 tsp. reduced fat feta cheese, crumbled
1/3 tsp. dried dill
1 tsp.fresh mint, finely minced
1 Tbsp. freshly squeezed lemon juice
1 tsp. olive oil
Kosher salt and freshly ground black pepper

1. Mix all ingredients together in a bowl.
2. Let rest for 30 minutes for the flavors to meld prior to serving.

Enjoy!

Jennifer Aniston Salad

Jennifer Aniston Salad

adapted from The East Coast Kitchen

Supposedly, Jennifer Aniston requested this salad almost every day that she filmed Friends.

Makes 3 servings                                                            7 WW pts / servings

1/3 cup uncooked quinoa
2/3 cups water
1/3 15oz can of chickpeas, drained and rinsed
1/3 cup roasted pistachios, chopped
1/2 cup cucumbers, diced
3 Tbsp. red onion, diced
1/4 cup mint, chopped
1/4 cup parsley, chopped
1/4 cup reduced fat feta
1 Tbsp. fresh lemon juice
4 tsp. olive oil
Kosher salt and freshly ground pepper to taste

1. Place quinoa and water into a medium sized pot and place over high heat; Bring to a boil.
2. Reduce heat to low and place a cover on the pot; Simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. 
3. Put quinoa into large bowl.
4. Add the chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, and olive oil
5. Season to taste with salt and pepper before serving.

Enjoy!

Apricot-Mint Chicken and Snow Peas

Apricot-Mint Chicken and Snow Peas

adapted from Savoryonline.com

I am loving the sugar free preserves. This recipe would be great with sugar free orange marmalade as well.

        

Makes 2 servings                                                          0 WW pp / serving                                          

Cooking spray

2 boneless, skinless chicken breasts, thinly sliced

2 Tbsp. fresh mint, chopped

2 Tbsp. sugar-free apricot preserves

1 Tbsp. Dijon mustard 

2 Tbsp. soy sauce 

1 medium onion, sliced

8 oz. snow peas 

1. In a bowl, whisk together the apricot preserves, mustard, soy sauce, and mint, until well blended. 
2. In a skillet coated with cooking spray cook the chicken breast until browned, about 2 minutes on each side or until cooked through. 
3. Remove the chicken from the pan and set aside. 
4. Add the onion and snow peas to the pan, and cook for another 3 min. or until vegetables are tender. 
5. Return the chicken back to the pan and pour the apricot-mint sauce over top; mix well. 
6. Simmer for another 4 minutes and serve immediately.

Enjoy!

Tilapia with Cucumber Relish

Tilapia with Cucumber Relish

adapted from Cooking Light Annual Recipes 2016

The mint in the relish add a bright refreshing taste.

Makes 1 serving                                                                    0 WW pp / serving

1/4 cup seedless cucumber, diced

1 1/2 Tbsp. sliced shallots

1 tsp. chopped fresh parsley

2/3 tsp. chopped fresh mint

2/3 tsp. lemon juice

1/4 tsp. Dijon mustard

1/4 tsp. Kosher salt

Cooking spray

1 5-oz. tilapia filet

Freshly ground black pepper

Kosher salt

1. Combine the cucumber, shallots, parsley, mint, lemon juice, mustard and salt in a small bowl. Set aside.
2. After seasoning the fish with salt and pepper, cook it in a pan coated with cooking spray, for 2-3 minutes per side.
3. Transfer the fish to a plate and top with the relish.

Enjoy!

Tzatziki Chicken Salad

Tzatziki Chicken Salad

adapted from Weight Watchers Ultimate Chicken Cookbook

All of tastiness of a chicken gyro without the bread.

Save the leftover dressing to top a turkey burger.

Makes 2 servings                                                      0 WW Blue points / serving

5 Tbsp. plain fat-free yogurt

1 Tbsp. chopped fresh mint

1 tsp. fresh lemon zest

1 1/2 tsp fresh lemon juice

1 small garlic clove, minced

1/2 tsp water

2 cups chopped cooked chicken breast

4 cups torn lettuce

1/2 tomato, chopped, seeded

1/4 cucumber, seeded, diced

1/4 julienned carrot

4 Kalamata olives, pitted, chopped

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Make the dressing by whisking together the yogurt, mint, zest, juice, water and tzatziki seasoning, if using; set aside.
2. Divide the lettuce, tomato, cucumber, carrot, chicken and olives between 2 bowls.
3. Toss each salad with 2 Tbsp. dressing before serving.

Enjoy!

 

Pork Tenderloin with Rhubarb Glaze

Pork Tenderloin with Rhubarb Glaze

adapted from Food Network

The pork is complemented by the sweet tart rhubarb glaze.

If you do not have a sous vide, preheat the oven to 450F, place the tenderloin on a rack in a baking sheet and roast for 10 minutes. Reduce the heat to 325F, baste with glaze. Continue cooking for another 40 minutes, basting 2 more times.

Makes 4 servings                                                      3 WW Blue points / serving

Cooking spray

1/4 cup chopped onion

2 large stalks rhubarb

1/2 cup pomegranate juice

3 Tbsp. sugar substitute

1 1/2 tsp. soy sauce

Pinch red pepper flakes

Montreal Steak Seasoning

Smoked kosher salt, for sprinkling

Fresh mint leave for garnish

1. Season the pork with Montreal Steak seasoning and seal it in a vacuum seal bag.
2. Adjust the sous vide to 149F. 
3. When the water comes to temperature add the bag of pork and cook for 1 1/2 hours.
4. Towards the end of the cooking time, preheat the grill.
5. Sear the pork on all sides coating with the glaze on all sides at each turn.
6. Slice the tenderloin, sprinkle with smoked salt and garnish with mint.

Enjoy!

Tzatziki Sauce

Tzatziki Sauce

adapted from Food Network

This tzatziki sauce is a variation using yogurt, cucumber, garlic, olive oil, and fresh mint instead of dill. 

By using a thicker Greek yogurt prevents you from having to strain regular yogurt for 2 hours in a kitchen towel suspended over a bowl for 2 hours.

Refrigerate leftover sauce in an airtight container in the refrigerator. It makes a great dip for vegetables.

Makes 16 servings                                                   0 WW Blue points / serving

1 cup plain non-fat Greek yogurt

1/2 medium English cucumber, chopped

Pinch Kosher salt

2 cloves of garlic, minced

1 tsp. red wine vinegar

3 mint leaves, finely minced

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Place the cucumber in a kitchen towel and squeeze to remove excess liquid.
2. In a food processor, combine the yogurt, cucumber, salt, garlic, vinegar. mint and seasoning if using.
3. Pulse to combine to desired consistency.

Enjoy!

Spicy Crab with Noodles & Zoodles

Spicy Crab with Noodles & Zoodles

adapted from Food Network

Makes 2 servings                        4 WW Blue points

The points can be reduced by 1 point if you use seafood stock or chicken stock in place of the wine.

Cooking spray

1 small jalapeno pepper, minced

1 clove garlic, minced

1/3 cup dry white wine

5 ounces crabmeat

1 Tbsp chopped fresh parsley

1 1/2 tsp chopped fresh dill

1 1/2 tsp chopped fresh mint

1 tsp  grated lemon rind

Noodles & Zoodles - reserve 1/3 cup of pasta cooking water

1. Coat a saute pan with cooking spray and cook jalapeno and garlic and cook until soft.
2. Add the wine and cook until reduced by half.
3. Add the crab and cooked until heated through.
4. Add the noodles and zoodles and pasta water to the saucepan. Add the herbs and toss to coat.
5. Divide between 2 plates and serve.

Enjoy!

Flounder with Thai Scallion Sauce

Flounder with Thai Scallion Sauce

Adapted from Cooking Light Annual Recipes 1997

Makes 2 servings            0 WW Blue points

3 cups boiling water

2 Tbsp peeled, minced ginger

1/2 tsp coriander seeds

3 oolong tea bags

1 (3-inch) strip lemon peel

2 (6 ounce) flounder fillets, without skin

1 cup sliced scallions, 2 inches in length

1 cup diagonally sliced carrots, 1/4 inch thick

Thai Scallion Sauce (recipe below)

Combine the boiling water, ginger, coriander seeds, tea bags and lemon peel. Let steep for 1 hour.

Strain the liquid into a skillet. Add the scallions and carrots and bring to a boil.

Roll up the flounder, jelly roll style. Add to the boiling liquid.

Reduce heat and simmer covered for about 8 minutes or until the fish flakes easily.

Transfer the vegetables and fish to a serving plate and top with Thai Scallion Sauce.

Enjoy!

Thai Scallion Sauce

2 Tbsp soy sauce

1 Tbsp fish sauce

1/2 Tbsp thinly sliced scallions

1 tsp chopped cilantro

1/2 Tbsp rice vinegar

1/2 tsp liquid sugar substitute

1/4 tsp chopped fresh mint

1/4 tsp sesame oil

1/8 tsp minced ginger

1/8 tsp chili garlic sauce

1/4 tsp chopped garlic

Combine all ingredients in a small bowl and mix to combine.

Pineapple Hibiscus Cocktail

I bought some hibiscus flowers for an aqua fresca but the smallest quantity I could get was a pound. Hence I am looking for hibiscus recipes. On this beautiful summer day, what better way to spend it than sipping a cocktail on the deck with my honey!

Pineapple Hibiscus Cocktail
adapted from Bon Appetit May 2016

1/2 cup + 2 Tbsp sugar substitute
1/2 cup water
1/2 20 oz can pineapple slices, quartered
2 Tbsp white wine vinegar

2 Tbsp hibiscus flowers
6 oz boiling water

1/2 jalapeno, sliced into rounds
3 mint sprigs
1/2 lime, thinly sliced
1 cup good quality tequila - We like Avion Silver
1/2 cup lime juice

Bring the sugar substitute and the 1 cup of water to a boil and cook, stirring frequently until the sugar substitute is dissolved. Add pineapple, bring back up to a simmer and cook for 10 minutes. Remove the pan from the heat and allow the mixture to steep for 30 minutes to infuse the pineapple flavor.
Strain into a bowl, reserving the pineapple. Stir in the vinegar. Set aside

Place the hibiscus flowers in the boiling water and let steep for 10 minutes. Strain the tea and set aside.

Reserve 3 slices of jalapeno and 4 pices of pineapple for serving. Combine the mint, lime slices, tequila, lime juice, tea, pineapple simple syrup, remaining jalapeno slices and pineapple into a pitcher. Chill until cold, about 30 minutes.

Serve in ice filled rocks glasses garnished with reserved pineapple and jalapeno slices.

Thai Marinated Chicken Tenders

These chicken tenders were mildly spicy and a great part of our Thai dinner. This recipe was adapted from one that I saved long ago but I have no idea where it came from.

Malaysian Beef Skewers and Thai Chicken Tenders

Thai Marinated Chicken Tenders

1/4 cup lime juice

1/4 cup chopped basil

2 tsp dried mint

2 Tbsp grapeseed oil

1 Tbsp Iguana Mean Green Jalapeno Sauce or your favorite green hot sauce

1 tsp sugar substitute

1 tsp anchovy paste

2 garlic cloves, crushed

1 1/2 lbs chicken tenders

Combine all marinade ingredients and whisk to combine. Place the chicken tenders and marinade in a resealable plastic bag and marinade over night.

Grill until the internal temperature reaches 165F.

Enjoy!

A Healthy Lunch - Watermelon, Cucumber & Jicama Salad

I have been amazingly not hungry this weekend. We will see what the first day back to work brings with this new plan. Packed up the lunch and some healthy snacks (carrots and half sour pickles).

http://kitchen-parade-veggieventure.blogspot.com/2011/05/what-is-jicama.html

WHAT IS JICAMA? Jicama [HIK-ka-ma] is a bulbous root vegetable with rough, tough, brown skin which should be peeled before eating or cooking. Inside, the flesh is white, wet and crunchy, similar to a raw potato but wetter and crunchier. The flavor is mild,  slightly sweet, a little nutty. I have never cooked it (something new to try) but love it in salads. Look for it in the produce section.


Watermelon Cucumber and Jícama Salad Gourmet | July 2004
4 cups cubed seeded watermelon2 cups cubed  peeled jicama 
2 cups cubed  peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice *
1/4 cup chopped fresh mint or 1 Tbsp dried
2 Tbsp chopped fresh parsley or cilantro or 2 tsp. dried
1/4 cup + 2 Tbsp chopped fresh basil or 5 tsp dried
1/2 teaspoon salt

Toss together all ingredients in a serving bowl. Serve immediately. 

If serving later as I am for lunch, combine the watermelon, jicama and cucumber in a bowl. Cover and store in the refrigerator until ready to serve,
If using dried herbs, combine the lime juice with the chopped herbs and salt and store in a separate small container.
If using fresh herbs, combine the lime juice with the salt in once small container and the herbs in another.
When ready to serve combine all ingredients.

* If using dried herbs, you may need a little more lime juice because the herbs will absorb some it it as then reconstitute,