Passionate Chef

SHRIMP & ORZO

2011-11-01T03:25:00.000-07:00

1 CUP UNCOOKED ORZO

2 TABLESPOONS OLIVE OIL, DIVIDED

SALT & PEPPER TO TASTE

1 POUND MEDIUM SHRIMP, PEELED & DEVEINED

1 CUP CHOPPED VIDALIA ONION

1 TABLESPOON MINCED GARLIC

1/4 TEASPOON CRUSHED RED PEPPER

1 CAN DICED TOMATOES, DRAINED

1/4 CUP SHREDDED ROMANO CHEESE

1/4 CUP FRESH BASIL, CHOPPED

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.

HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT.

SEASON SHRIMP WITH SALT & PEPPER AND SAUTE UNTIL COOKED THROUGH.

REMOVE SHRIMP AND SET ASIDE.

HEAT REST OF OIL IN SAME PAN AND SAUTE ONION, GARLIC, AND RED PEPPER; 2 MINUTES, STIRRING OFTEN.

ADD TOMATOES AND COOK UNTIL TOMATOES BEGIN TO SOFTEN, STIRRING.

MIX ORZO, TOMATO MIXTURE AND SHRIMP TOGETHER.

SEASON WITH SALT & PEPPER TO TASTE.

PLATE UP EACH SERVING TOPPING WITH BASIL AND CHEESE.

DRIZZLE PESTO SAUCE ON PLATE FOR GARNISH.

MAKES 4 SERVINGS.

GLUTEN-FREE CHICKEN STRING BEAN STIR-FRY

2011-10-29T14:58:00.000-07:00

1 LB SKINLESS & BONELESS CHICKEN BREAST, BITE-SIZE PIECES

1 POUND FRESH STRING BEANS, TRIMMED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON SESAME OIL
SALT AND PEPPER TO TASTE
1 TEASPOON GROUND GINGER
1 TEASPOON GARLIC, MINCED
2 TEASPOONS TOASTED SESAME SEEDS

2 CUPS COOKED BROWN RICE

HEAT 1 TABLESPOON OF OLIVE OIL ON MEDIUM HIGH HEAT IN A LARGE NON-STICK SKILLET.

SAUTE CHICKEN UNTIL GOLDEN BROWN AND COOKED THROUGH.

REMOVE CHICKEN FROM SKILLET AND SET ASIDE.

HEAT REMAINING OLIVE OIL AND SESAME OIL IN PAN.

ADD STRING BEANS, GINGER, GARLIC, AND SALT & PEPPER.

COOK FOR 5 MINUTES ON MEDIUM HIGH HEAT UNTIL BEANS ARE BRIGHT AND CRISP.

ADD CHICKEN AND HEAT THROUGH.

SPRINKLE SESAME SEEDS AND SERVE OVER BROWN RICE.

MAKES 4 SERVINGS. (CAN BE DOUBLED)

SPICY DIPPING SAUCE

2011-10-23T09:15:00.000-07:00

THIS RECIPE IS AWESOME WITH ONION RINGS.

1 CUP SOUR CREAM
1/4 CUP CHILI SAUCE
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON GROUND CUMIN

MIX ALL INGREDIENTS IN A BOWL UNTIL WELL COMBINED.

MAKES 1 CUP.

THAI PEANUT SAUCE

2011-10-23T09:08:00.000-07:00

1/4 CUP PEANUT BUTTER
1/4 CUP WATER
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS LIME JUICE
2 GARLIC CLOVES, MINCED
2 TABLESPOONS RICE VINEGAR

COMBINE ALL INGREDIENTS IN A SAUCE PAN OVER LOW HEAT.

CONTINUE STIRRING OVER LOW HEAT UNTIL INGREDIENTS ARE COMBINED AND TEXTURE IS SMOOTH AND CREAMY.

MAKES 1/2 CUP OF SAUCE.

ORANGE GLAZED SALMON

2011-10-23T08:37:00.000-07:00

2 POUNDS SALMON FILLETS (SKINLESS)
3/4 CUP ORANGE MARMALADE
2 GREEN ONIONS, THINLY SLICED
1 GARLIC CLOVE, MINCED
2 TEASPOONS DRY WHITE WINE
1 TEASPOON FRESH GINGER, GRATED
1 TEASPOON DIJON MUSTARD
1/4 TEASPOON CAYENNE PEPPER
PINCH OF FIVE-SPICE
3 TABLESPOONS SLICED ALMONDS, TOASTED

PREHEAT OVEN TO 450.

RINSE FISH; PAT DRY WITH PAPER TOWELS.

SEASON SALMON WITH SALT & PEPPER. PLACE IN A SHALLOW BAKING PAN; SET ASIDE.

IN A SMALL BOWL STIR TOGETHER MARMALADE, GREEN ONIONS, GARLIC, WINE, GINGER, CAYENNE PEPPER, AND FIVE SPICE.

SPOON MARMALADE MIXTURE OVER SALMON.

BAKE, UNCOVERED, FOR 8 MINUTES OR UNTIL SALMON FLAKES EASILY WHEN TESTED WITH A FORK.

TRANSFER SALMON WITH GLAZE TO A SERVING DISH.

SPRINKLE WITH ALMONDS.

SERVE WITH STICKY RICE AND ASPARAGUS, IF DESIRED.

MAKES 8 SERVINGS.

WASABI CREAM SAUCE

2011-10-23T08:21:00.000-07:00

THIS SAUCE IS EASY TO MAKE AND GOES WONDERFULLY WITH ASIAN FOOD.

2 TABLESPOONS BUTTER
8 TABLESPOONS HEAVY CREAM
2 TEASPOONS LEMON JUICE
4 TABLESPOONS WASABI PASTE
1 TABLESPOON SHALLOT, FINELY CHOPPED
1 TABLESPOON SOY SAUCE

IN A SMALL SAUCE PAN OVER MEDIUM HEAT MELT BUTTER.

STIR IN CREAM, LEMON JUICE, SHALLOTS AND SOY SAUCE AND BRING TO A BOIL FOR ABOUT 4 MINUTES.

REMOVE FROM HEAT AND LET SIT FOR 2 MINUTES.

ADD WASABI PASTE AND MIX WELL.

MAKES 20 SAUCE SERVINGS.

SOY HONEY SAUCE

2011-10-23T08:14:00.000-07:00

THIS SAUCE IS REALLY GOOD WITH ASIAN FOOD OR AS A DIPPING SAUCE FOR EGG ROLLS.

1/2 CUP SOY SAUCE
1/4 CUP SUGAR
1/4 CUP HONEY
1 TEASPOON OLIVE OIL

BLEND ALL INGREDIENTS TOGETHER UNTIL HONEY AND SUGAR ARE DISSOLVED.

MAKES ABOUT 3/4 CUP OF SAUCE.

HOMEMADE BUTTERNUT SQUASH SOUP

2011-10-17T09:51:00.000-07:00

4 POUNDS BUTTERNUT SQUASH
58 OUNCES VEGETABLE BROTH
1 CUP WATER
1/4 TEASPOON GROUND RED PEPPER
2 TABLESPOONS BUTTER

SALT & PEPPER TO TASTE

PEEL AND HALVE THE SQUASH LENGTHWISE TO DISCARD THE SEEDS.

CUT SQUASH INTO 3/4-INCH PIECES.

COMBINE SQUASH, BROTH, WATER, AND PEPPER IN A LARGE POT.

COOK, COVERED, OVER MEDIUM HEAT FOR 20 MINUTES UNTIL SQUASH IS TENDER.

TRANSFER 2 CUPS OF THE SQUASH AND BROTH MIXTURE AT A TIME TO A BLENDER.

CAREFULLY BLEND EACH SET OF TWO CUPS UNTIL ALL HAS BEEN BLENDED.

RETURN BLENDED MIXTURE TO A LARGE POT.

BRING TO A BOIL.

SIMMER, UNCOVERED, 5 MINUTES. ADD BUTTER AND STIR TILL MELTED.

MAKES 6 SERVINGS OF SOUP.

HIGH FIBER HEALTHY TACO SALAD

2011-10-17T06:47:00.000-07:00

1/2 CUP SALSA
2 TABLESPOONS FAT-FREE SOUR CREAM

1/2 TEASPOON CANOLA OIL
1 MEDIUM RED ONION, CHOPPED
2 TEASPOONS MINCED GARLIC

1 POUND GROUND TURKEY

2 LARGE TOMATO, DICED
1 CUP CANNED KIDNEY BEANS, RINSED
2 TEASPOONS GROUND CUMIN
2 TEASPOONS CHILI POWDER
SALT & PEPPER TO TASTE

4 TABLESPOONS FRESH CILANTRO, CHOPPED

6 CUPS ROMAINE LETTUCE, SHREDDED

1/2 CUP SHARP CHEDDAR CHEESE, SHREDDED

COMBINE SALSA & SOUR CREAN IN A LARGE BOWL.

HEAT OIL IN A MEDIUM NONSTICK SKILLET OVER MEDIUM HEAT.

ADD ONION & GARLIC AND COOK, STIRRING OFTEN, UNTIL SOFTENED, 1 TO 2 MINUTES.

ADD TURKEY AND COOK, STIRRING OFTEN, UNTIL COOKED THROUGH.

ADD TOMATO, BEANS, CUMIN & CHILI POWDER; COOK, STIRRING, UNTIL TOMATO STARTS TO BREAK DOWN.

REMOVE FROM HEAT, STIR IN CILANTRO AND 2 TABLESPOONS OF SALSA MIXTURE.

COAT LETTUCE WITH REMAINING SALSA MIXTURE.

DIVIDE LETTUCE BETWEEN 4 PLATES, TOP WITH COOKED MEAT AND SPRINKLE WITH CHEESE.

MAKES 4 TACO SALADS.

GLUTEN-FREE POTATO CRUST SPINACH & MUSHROOM QUICHE

2011-10-17T06:31:00.000-07:00

4 NEW POTATOES, SLICED THINLY
2 TABLESPOONS OLIVE OIL
3 GREEN ONIONS, THINLY SLICED
2 CUPS MUSHROOMS, CLEANED & QUARTERED, STEMS REMOVED
1-10 OZ FROZEN CHOPPED SPINACH, THAWED & DRAINED
SALT & PEPPER TO TASTE

1 CUP SOY MILK
2 LARGE EGGS
2 LARGE EGG YOLKS
1 1/2 CUPS SHREDDED CHEDDAR CHEESE

PREHEAT OVEN TO 350.

STARTING IN THE MIDDLE OF PIE PLATE LAYER POTATO SLICES WITH LEAVING ANY SPACES.

PLACE PIE PLATE IN OVEN FOR 15 MINUTES.

HEAT OIL IN A LARGE NON-STICK SKILLET OVER MEDIUM HEAT.

SAUTE QUARTERED MUSHROOMS UNTIL GOLDEN BROWN.

ADD THAWED & DRAINED SPINACH TO SKILLET UNTIL HEATED THROUGH AND THEN REMOVE FROM HEAT.

IN A MEDIUM BOWL, WHISK MILK, EGGS, AND YOLKS TOGETHER UNTIL THEY ARE SLIGHTLY FROTHY.

SALT AND PEPPER TO TASTE.

SPRINKLE HALF OF THE CHEESE OVER THE POTATO CRUST. THEN SPREAD THE MUSHROOMS AND SPINACH OVER THE CHEESE, AND THEN COVER WITH THE REMAINING CHEESE.

POUR EGG MIXTURE OVER EVERYTHING AND BAKE FOR 30 MINUTES UNTIL CENTER IS FIRM AND TOP HAS STARTED TO BROWN.

WHEN DONE TAKE OUT OF OVEN AND LET COOL FOR A FEW MINUTES BEFORE SERVING.

MAKES ONE 9 INCH QUICHE.

GLUTEN-FREE PUMPKIN PIE

2011-10-14T13:51:00.000-07:00

1-15 OZ CAN PUMPKIN
1 CUP SOY MILK
3/4 CUP SUGAR
1/4 CUP CORN STARCH
1/4 TEASPOON SALT
1 TEASPOON VANILLA
2 TEASPOONS PUMPKIN PIE SPICE

1 9-INCH GLUTEN-FREE PIE CRUST

PREHEAT OVEN TO 425.

ADD ALL INGREDIENTS TOGETHER. MIX AT MEDIUM SPEED FOR 4 MINUTES.

POUR PUMPKIN MIXTURE INTO GLUTEN-FREE PIE-CRUST OR WELL BUTTERED PIE DISH FOR A CRUSTLESS PIE.

BAKE FOR 15 MINUTES.

TURN TEMP DOWN TO 350 AND BAKE FOR ANOTHER 45 TO 50 MINUTES.

LET COOL AND REFRIGERATE FOR 30 MINUTES BEFORE SERVING.

MAKES ONE DELICIOUS GLUTEN-FREE PUMPKIN PIE.

HOT & HEALTHY EGGPLANT PARMIGIANA ROLL

2011-09-23T03:56:00.000-07:00

1 LG EGGPLANT, CUT INTO 1/4 SLICES
3 LG EGGS, LIGHTLY BEATEN INTO EGG WASH
SEASON TO TASTE
6 FRESH BASIL LEAVES (OPTIONAL)
4 CUPS ITALIAN BREAD CRUNBS
1/2 CUP OLIVE OIL
6 WHOLE GRAIN ITALIAN ROLLS, WARMED
1 CUP 2% MOZZARELLA, SHREDDED
2 CUPS HEATED MARINARA SAUCE

COMPLETELY COVER AND SOAK EGGPLANT SLICES IN WARM WATER FOR 1 HOUR.

REMOVE FROM WATER, PAT DRY WITH PAPER TOWEL AND DIP IN EGG WASH.

THEN COVER EACH ENTIRELY WITH BREAD CRUMBS.

DISCARD EXCESS EGG WASH AND BREAD CRUMBS.

IN A LARGE SKILLET OVER MEDIUM HEAT, ADD A LITTLE OLIVE OIL TO COAT THE BOTTOM. ADD SLICES AND COVER UNTIL THEY BEGIN TO BECOME TRANSLUCENT.

TURN EACH SLICE AND COOK COVERED UNTIL ALL IS COMPLETELY TENDER.

REMOVE FROM FRYING PAN AND PLACE ON PAPER TOWEL PLATE TO SOAK UP EXCESS OIL.

DIVIDE THREE SLICES EACH ON WARMED ITALIAN ROLLS.

LAYER A SPOON OF HOT MARINARA AND COVER WITH MOZZARELLA.

ONCE CHEESE MELTS SERVE.

COULD ALSO TOP WITH SOME FRESH BASIL.

MAKES 6 AWESOME ITALIAN SANDWICHES.

MINI GLUTEN FREE SPINACH & PEPPER QUICHE

2011-09-19T06:25:00.000-07:00

1 CUP EGG BEATERS
1/2 CUP 1% MILK
1/2 CUP FROZEN CHOPPED SPINACH, THAWED AND DRAINED
1/4 CUP BELL PEPPERS (RED, YELLOW OR GREEN), DICED
1/2 CUP SHREDDED CHEDDAR
SALT & PEPPER TO TASTE

PREHEAT OVEN TO 350 DEGREES.

MIX ALL INGREDIENTS. POUR EQUALLY IN 6 GREASED MUFFIN CUPS. BAKE FOR ABOUT 30 MINUTES OR UNTIL PUFFED UP AND GOLDEN AND A KNIFE COMES OUT CLEAN FROM THE CENTER.

SERVE HOT.

MAKES 6 MINI QUICHES.

VEGGIE CHILI MAC

2011-09-18T11:16:00.000-07:00

I TRIED THIS THE OTHER NIGHT AND IT WAS FANTASTIC! TONS OF FIBER!!!! WOW!!!!

3/4 POUND WHOLE GRAIN RIGATONI
1 TEASPOON OLIVE OIL
3 GARLIC CLOVES, CHOPPED
1 SMALL YELLOW ONION, CHOPPED
1 POUND VEGGIE CRUMBLE
1 3/4 TEASPOON GROUND CUMIN
1 CUP CORN KERNELS
1 SMALL ZUCCHINI, SLICED HALF MOONS
1 CAN 28OZ DICED TOMATOES
1/4 CUP CHEDDAR CHEESE, GRATED

IN A LARGE POT OF BOILING SALT WATER, COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS. DRAIN AND RETURN TO POT. MEANWHILE, IN A LARGE SKILLET HEAT OIL OVER MEDIUM. ADD GARLIC AND ONION AND COOK UNTIL ONION IS TRANSLUCENT, 3 MINUTES.

INCREASE HEAT TO MEDIUM-HIGH, ADD VEGGIE CRUMBLE, AND HEAT THROUGH ABOUT 5 MINUTES. ADD CUMIN AND COOK UNTIL FRAGRANT, 1 MINUTE. SEASON WITH SALT AND PEPPER. ADD CORN AND ZUCCHINI AND COOK UNTIL ZUCCHINI IS CRISP & TENDER, ABOUT 2 MINUTES. ADD TOMATOES AND JUICE, BRING TO A SIMMER, AND COOK UNTIL MIXTURE IS HEATED THROUGH, ABOUT 3 MINUTES. SEASON TO TASTE WITH SALT & PEPPER. DIVIDE PASTA AMONG FOUR BOWLS, TOP WITH VEGGIE MEAT SAUCE, AND SPRINKLE WITH CHEESE.

MAKES 4 SERVINGS.

INTRODUCING THE SUOS VIDE PROFESSIONAL

2011-09-09T16:26:00.000-07:00

A MUST WATCH VIDEO. THANKS TO YOUTUBE AND PHILIP PRESTON!!!!

EXPLOSIVE DEVILED EGGS

2011-09-06T06:58:00.000-07:00

6 HARD COOKED EGGS
1/3 CUP MEDIUM SALSA
3 TABLESPOONS SOUR CREAM
3 TABLESPOONS GREEN ONIONS, MINCED
1 TABLESPOON BLACK OLIVES, DRIED & CHOPPED
1 TEASPOON LEMON JUICE
1 RED MINI BELL PEPPER, RINGS FOR GARNISH

REMOVE SHELL AND CUT IN HALF LENGTHWISE.

REMOVE YOLKS AND SET WHITES ASIDE.

IN A BOWL, MASH YOLKS WITH A FORK.

STIR IN REMAINING INGREDIENTS UNTIL BLENDED WELL.

REFILL WHITES, USING ONE HEAPING TABLESPOON OF YOLK MIXTURE FOR EACH HALF.

WRAP AND REFRIGERATE.

GARNISH AND SERVE.

MAKES 12 EXPLOSIVE DEVILED EGGS.

THE HEALTHIEST VEGETABLE OMELET EVER

2011-09-06T03:45:00.000-07:00

1/4 CUP RED BELL PEPPERS, DICED

1/4 CUP YELLOW BELL PEPPERS, DICED

1/4 CUP MUSHROOMS, SLICED

1/4 CUP RED ONION, DICED

1/4 CUP TOMATO, DICED

3 EGGS
3 EGG WHITES
2 TABLESPOONS WATER
NON STICK SPRAY

SAUTE THE PEPPERS, ONIONS AND MUSHROOMS IN A SMALL PAN COATED WITH NON-STICK SPRAY UNTIL THEY ARE COOKED THROUGH. ADD TO THE DICED TOMATOES AND SET ASIDE.

MIX EGGS, EGG WHITES AND WATER IN A LARGE BOWL WITH A WISK UNTIL THEY BEGIN TO LIGHTEN IN COLOR. THIS WILL ENSURE LIGHTER AND FLUFFIER OMELET.

HEAT A MEDIUM PAN OVER MEDIUM-HIGH HEAT, COAT WITH NON-STICK SPRAY. POUR THE EGGS INTO THE PAN AND STIR VIGOROUSLY FOR A FEW SECONDS. LET THE THE EGGS SET AND THEN EGG THE VEGETABLES TO ONE HALF AND FOLD OTHER HALF OVER AND SERVE.

MAKES ONE LARGE HEALTHY OMELET.

ONE HOUR ROASTED BEEF TENDERLOIN

2011-09-06T03:29:00.000-07:00

3 POUNDS BEEF TENDERLOIN
2 TABLESPOON CANOLA OIL
2 GARLIC CLOVES, MINCED
1 TABLESPOON CRACKED BLACK PEPPER
1/2 TEASPOON KOSHER SALT
4 SPRIGS FRSH ROSEMARY
4 SPRIGS FRESH OREGANO
4 SPRIGS FRESH THYME

FRESH THYME SPRIGS (GARNISH)

PREHEAT OVEN TO 250 DEGREES. DRIZZLE TENDERLOIN WITH OIL. RUB MINCED GARLIC EVENLY OVER THE SURFACE OF THE MEAT. SPRINKLE WITH SALT & PEPPER.

PLACE ROSEMARY, OREGANO, AND THYME SPRIGS IN THE BOTTOM OF A 13 X 9 BAKING PAN. ADD A ROASTING RACK & PLACE TENDERLOIN ON RACK.

ROAST UNCOVERED FOR 20 MINUTES. INCREASE TEMPERATURE TO 425. ROAST UNTIL THERMOMETER THAT IS PLACE IN THICKEST PART READS 135.

REMOVE FROM OVEN. COVER LOOSELY WITH FOIL AND LET SIT FOR 10 MINUTES.

SERVE WITH HORSERADISH CREAM & FRESH THYME SPRIGS.

MAKES ENOUGH FOR 10 SERVINGS.

ISLAND OF CAPRI SANDWICH

2011-09-01T14:32:00.000-07:00

2 TEASPOONS WHITE WINE VINEGAR
2 TOMATOES, 1/4 INCH SLICES
1 LOAF FRENCH BREAD
1 CLOVE GARLIC, HALVED
1 UN-PEELED EGGPLANT, CUT CROSSWISE 1/2 INCH SLICES
1 WHITE ONION, 1/4 INCH SLICES
VEGETABLE COOKING SPRAY
2 TABLESPOONS CHOPPED FRESH BASIL
1 TABLESPOON CHOPPED KALAMATA OLIVES
2 SLICES PROVOLONE CHEESE, HALVED

DRIZZLE VINEGAR OVER TOMATO SLICES, AND SET ASIDE.
SLICE BREAD IN HALF LENGTHWISE; PLACE, CUT SIDE UP, ON A BAKING SHEET.

BROIL BREAD 3 INCHES FROM HEAT FOR 30 SECONDS OR UNTIL LIGHTLY BROWNED.

RUB GARLIC ON CUT SIDES OF BREAD HALVES; DISCARD GARLIC.

ARRANGE EGGPLANT AND ONION SLICES IN A SINGLE LAYER ON A BAKING SHEET COATED WITH COOKING SPRAY; LIGHTLY COAT EGGPLANT AND ONION WITH COOKING SPRAY.

BROIL 3 INCHES FROM HEAT 5 MINUTES; TURN SLICES OVER, AND BROIL AN ADDITIONAL 5 MINUTES OR UNTIL LIGHTLY BROWNED.

ARRANGE EGGPLANT AND TOMATO ON BOTTOM HALF OF BREAD.

TOP WITH BASIL AND OLIVES, SET ASIDE.

ARRANGE ONION SLICES AND PROVOLONE CHEESE ON CUT SIDE OF TOP HALF OF BREAD, AND BROIL 3 INCHES FROM HEAT UNTIL CHEESE MELTS.

PLACE ON TOP OF BOTTOM HALF.

CUT AND SERVE.

MAKES ENOUGH FOR 2.

Which oil should/shouldn't I use to fry food?

2011-09-01T07:07:00.000-07:00

Olive oil is considered to be the healthiest of all of the cooking oils, the problem with olive oil is that it can not take the heat, it has what is called a low smoke level which makes it unsuitable for frying.

Canola oil has long been labeled as the oil of choice because it is high in monounsaturated fat and low in saturated fat which makes it desirable, saturated fats are the "bad fats" and "monounsaturated fats" are the good fats, it also has a high resistance to heat (high smoke level).

Lately however there has been a lot of controversy over Canola oils health benefits. I would recommend doing research on all oils to form your own opinion.

Peanut oil is considered to be one of the best for healthy deep fryers because it is a natural oil that is high in monounsaturated fat, low in saturated fat and has a good resistance to heat.

Oil is an important part of the healthy fryer puzzle, some types are better than others because of the types of fat they contain. Another very important part of the picture is fat absorption. Regardless of the type of cooking oil used, oil absorption is a critical factor, as you have already guessed less is better.

I hope you have enjoyed this and think twice before reaching for that oil to fry foods.

SUPER FOODS FOR GLOWING SKIN

2011-08-28T17:10:00.000-07:00

INTERESTING ARTICLE ON SUPER FOODS.

SUPERFOOD IS A TERM SOMETIMES USED TO DESCRIBE FOOD WITH HIGH PHYTONUTRIENT CONTENT THAT MAY CONFER HEALTH BENEFITS AS A RESULT.

http://shine.yahoo.com/channel/food/superfoods-for-glowing-skin-2533727/#photoViewer=1

The Bhut Jolokia Chili Pepper

2011-08-28T15:49:00.000-07:00

USE THE BHUT JOLOKIA AS YOU WOULD USE A HABANERO, BUT REMEMBER THAT THEY ARE 5 TIMES HOTTER. USE CAUTION WHEN COOKING WITH THEM. WEAR GLOVES AND DO NOT TOUCH YOUR EYES.

BHUT JOLOKIA BELONGS TO THE CAPSICUM CHINESE FAMILY, LIKE HABANERO, SCOTCH BONNET AND RED SAVINA. THEY ORIGINATE IN NORTHERN INDIA.

HURRICANE IRENE SOUP

2011-08-28T10:46:00.000-07:00

1 CLOVE GARLIC
1 SHALLOT
1 MEDIUM RED ONION, PEELED
1 TEASPOON DRIED RED CHILI PEPPER
1 TEASPOON PAPRIKA
1/2 CUP OLIVE OIL
1 STALK LEMON GRASS
1 LIME, ZEST ONLY
6 CUPS CHICKEN BROTH
6 TABLESPOONS THAI FISH SAUCE
3 TABLESPOONS SUGAR
12 MEDIUM SHRIMP, TAIL OFF/DEVEINED
8 PIECES OF CRAB CLAW
8 MUSSELS
8 THIN SLICES SALMON
4 TABLESPOONS LIME JUICE

COMBINE THE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR. PROCESS UNTIL PUREED.

PLACE IN A SMALL SAUCEPAN OVER LOW HEAT & COOK WHILE STIRRING FOR 15 MINUTES TO RELEASE THE FLAVORS. SET ASIDE, COOL TO ROOM TEMPERATURE.

TAKE A LARGE SAUCEPAN AND COMBINE THE NEXT 5 INGREDIENTS WITH 4 TABLESPOONS OF THE GARLIC MIXTURE.

BRING TO A BOIL OVER MEDIUM HEAT. ADD THE NEXT 4 INGREDIENTS TO THE BROTH. RETURN TO A BOIL AGAIN AND SIMMER FOR A MINUTE.

ADD LIME JUICE AND SERVE HOT.

MAKES 6 SERVINGS.

HURRICANE IRENE DRINK

2011-08-28T10:23:00.000-07:00

2 OZ DARK RUM
1 OZ ORANGE JUICE
2 OZ LIGHT RUM
2 OZ PASSION FRUIT JUICE
1/2 OZ LIME JUICE
1 TABLESPOON SUGAR SYRUP
1 TABLESPOON GRENADINE

MIX ALL INGREDIENTS IN A SHAKER WITH ICE.

SHAKE WELL AND STRAIN INTO A GLASS.

MAKES 1 DRINK.

FRESH FRUIT WITH CITRUS GLAZE

2011-08-28T07:57:00.000-07:00

1/2 CUP ORANGE JUICE
2 1/2 TABLESPOONS WHITE GRAPE JUICE
1 TABLESPOON LEMON JUICE
2 TEASPOONS SUGAR
1/2 CUP CANTALOUPE, BALLED
1/2 CUP WATERMELON, BALLED
1/2 CUP GREEN GRAPES, HALVED
1/2 CUP STRAWBERRIES, HALVED
MINT LEAF GARNISH

COMBINE ORANGE JUICE, GRAPE JUICE, LEMON JUICE AND SUGAR IN A BOWL AND SET ASIDE.

TAKE A LARGE BOWL AND COMBINE ALL FRUIT AND THEN ADD GLAZE AND SERVE IN DESIRED DISH.

MAKES 6 SERVINGS.