Recipe Thread!!

[velvett]

Artichoke Hearts and Tuna

Sick of tuna? Try this.

Take two cans of tuna - rinse well under cold water - do it right in the can with the lid. One large can of artichoke hearts - drain - and chop into small bite size pieces.
Mix the hearts and the tuna together and refrigerate for 20 or so minutes

You can eat it plain or take some olives pitted and sliced and some mayo and mix together with a squeeze for two of lemon - season with salt and pepper.

 

[jenscats5]

Creole Jambalaya
from Oxygen Magazine

1.5 cups uncooked brown rice
4 tblsp. FF Italian Dressing
1 pound shrimp, shelled
4 ounces turkey, chicken or crab meat
3/4 cup chopped onions
1/2 cup chopped celery
1/4 cup bell pepper, chopped
8 ounces tomato sauce
1.5 teaspoons garlic, minced
1/2 tsp. thyme
1/4 tsp. red pepper
1 bay leaf
1 tsp. Tabasco sauce
1/8 tsp. oregano
1/2 tsp. rosemary
1/4 tsp. onion powder
6 sprigs of fresh parsley

Cook the rice according to package directions.

In a soup pot, saute the shrimp and turkey in 2 tblsp. of the dressing until lightly cooked, then remove from pan. Add the remaining dressing, onions, celery and bell peppers to the pot and saute until soft. Add the shrimp mixture and all remaining ingredients, except the rice and simmer for 10 minutes.

Remove the bay leaf and fold the cooked rice into the mixture. Garnish with parsley and serve immediately. Makes 6 servings.

Per serving: 214 calories, 23.6g carbs, 128mg cholesterol, 2.59g fat, 23.9g protein, 419g sodium.

 

[jenscats5]

From the show "Take Home Chef"

Curried Shrimp with Snow Peas

Serves 4


Ingredients:

2 tablespoons/30 ml olive oil
1 onion, thinly sliced
1 tablespoon/5 g finely chopped peeled fresh ginger
3 garlic cloves, minced
1 tablespoon/10 g to 1/4 cup/40 g red curry paste (preferably Madras-style)
1 cup/200 ml water
2 plum tomatoes, roughly chopped
1 cup/235 ml unsweetened coconut milk
2 tablespoons/25 ml white wine vinegar
24 large uncooked shrimp, peeled and deveined
5 ounces/145 g snow peas, stringed, cut diagonally in half


Method:
Heat the oil in a heavy medium saucepan over medium-high heat. Add the onions and sauté until lightly golden brown, about 7 to 10 minutes. Add the ginger and garlic and continue to sauté until soft, about 2 minutes longer. Add the curry paste and stir until the paste begins to stick to the bottom of the pan, about 2 to 3 minutes. The amount of curry paste to add will depend on the brand you choose and how spicy you desire the curry.

Add the water and tomatoes and simmer gently over medium-low heat until the tomatoes are very tender, stirring occasionally, about 20 minutes. Add the coconut milk and vinegar and bring to a simmer over medium-high heat. Add the shrimp and snow peas to the curry and continue to simmer for 4 minutes or until the shrimp are just cooked through. Serve with rice.

 

[sbt2082]

NOW that sounds good

 

[jenscats5]

NOW that sounds good

It really does, doesn't it?? He served it over saffron rice with chutney on the side......

 

[florencia]

I had a taste of the best curried rice this weekend...I imagine you cook the rice as always 1 C rice for 3 C water, I also imagine you dilute the curry in the water, and add tint tiny carrots and onion chives, maybe even peas once it is boiling and let it simmer...
Anyone have an idea if this is right?
Also what does any one know about udon whole wheat noodles? Good or Bad?

 

[sbt2082]

Ginger Mustard Pork Chop Recipe
4 boneless pork loin chops, 3/4 inch thick
1/4 cup flour
1 teaspoon margarine
3/4 cup chicken broth
2 teaspoons minced fresh ginger
2 teaspoons Dijon-style mustard
2 teaspoons dark, grainy mustard
4 green onions, thinly sliced
Salt and pepper to taste

Remove extra fat from pork chops. Dust chops lightly with flour. Melt margarine in a nonstick skillet over medium heat until hot. Add pork chops and brown on both sides about 2-3 minutes per side. Pour broth into skillet and increase heat to boil. Reduce heat to low and add ginger, mustard and green onions. Season with salt and pepper to taste. Continue cooking about 8-10 minutes or until pork is no longer pink.

Makes 4 Servings
Serving Size: 1 pork chop

 

[sbt2082]

Chicken Mango Spinach Salad

1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
2 cups cooked chicken strips (about 10 oz.)

TOSS spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly.

 

[florencia]

Copied from Martha Stewart...

Southwestern Turkey Burgers
Serves 4; Prep time: 15 minutes; Total time: 25 minutes

1 1/2 pounds ground dark meat turkey (93% lean)

1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)

2 ounces grated Monterey Jack cheese (about 1/2 cup)

1/4 cup plain dried breadcrumbs

2 tablespoons mayonnaise

Coarse salt and ground pepper

Vegetable oil, for grates

4 hamburger buns, split horizontally

Desired toppings (see below)
1. Heat grill to medium-high. In a medium bowl, place turkey, jalapeño, cheese, breadcrumbs, mayonnaise, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).

2. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep (this helps keep burgers flat during grilling).

3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns (toasted on grill, if you like), with desired toppings.


Note: Toppings can include Fresh Tomato Salsa, sliced avocado, sliced pickles, and jalapeño chiles.

 

[jenscats5]

Sausage & Peppers

1 package Hot or Sweet Italian Turkey Sausage
1 package peppers & onions mix
1 can of sliced mushrooms, drained
2 sliced tomatoes (optional)
Spaghetti sauce, tomato sauce, broth - as desired

Place sausages in a glass baking dish & top with vegetables & sauce, as desired & bake at 350 for 40 minutes or until sausages are cooked thru.

Serve over pasta, rice or on a roll - or as is!! Enjoy!