Saturday, August 31, 2013

The Edamame And Penne Salad With Feta Recipe

refreshing appetizer, side dish or light meal that will surely perk up your senses, edamame and penne salad with feta is quite easy to make and can be prepared in less than 15 minutes. 

4 ounces dried multigrain penne
2 cups frozen shelled edamame (green soybeans), thawed
1 can of blackbeans, rinsded
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup chopped green onions
2 tbsp parsley, chopped
1/4 tsp salt
2 garlic cloves, minced
1/2 tsp rosemary, crushed
2 tbsp lemon juice
1 tbsp lemon zest
1 tsbp olive oil
3 ounces crumbled feta cheese

1. Prepare the pasta and drain when cooked. Run under cold water and drain well again. Set aside.

2. In a medium bowl, mix together remaining ingredients except edamame, beans and feta.

3. Add pasta, beans, edamame and feta into the dressing and put in fridge until ready to serve.

The Barley Chicken Vegetable Soup Recipe

It is a healthy recipe that warms the tummy and can help make you feel better if you have a bad cold or hangover. It is also high in fiber and aids in proper digestion. Make this soup to lift your spirits during chilly days or make it for a family or friend who is sick with the flu. 

4 tbsp. olive oil
1 tsp. minced garlic
1 cup chopped onions
1 cup chopped zucchini
1 cup chopped carrots
1 cup chopped cauliflower
1 qt. low-sodium vegetable broth
4 cup Italian tomatoes, canned
2 cup cooked barley
12 oz. cooked, boneless, skinless chicken breasts, chopped
4 tsp. Italian herb seasoning mix

1. In a large saucepan, over medium-high heat, sauté garlic and onion in oil until the onion is translucent, about 5 minutes.

2. Add vegetables and sauté lightly. Add broth and tomatoes and simmer 5-8 minutes.

3. Stir in barley, chicken and herbs. Heat thoroughly. Serve.

How to Make Banana Pancakes

A nutritious and delicious breakfast, this recipe for banana pancakes includes wheat germ, which is a concentrated source of essential nutrients like folic acid, thiamin, phosphorus, magnesium, and zinc, as well as essential fatty acids, and a good source of fiber.

1 cup all purpose flour
½ cup wheat germ
1 teaspoon baking powder
½ teaspoon salt
2 eggs (well beaten)
1 ½ cups milk
½ cup mashed bananas (about 1 large banana)

1. In a mixing bowl, blend the flour, wheat germ, baking powder, and salt.

2. In a separate bowl, combine the eggs, milk, and bananas. Add the flour mixture, a little at a time, to the egg mixture, until just blended.

3. Heat a skillet or griddle and spray with olive oil. Pour 1/3 cup of the batter into the prepared skillet and cook until the edges are golden and the top is bubbly. Turn with a spatula and cook the opposite side until golden.

Thursday, August 29, 2013

How to Make Strawberry Beauty Smoothie

You can have this for breakfast, snack or even dessert. In addition to the fruits, the smoothie is made creamier with plain nonfat yogurt and sweetened with natural honey and vanilla extract. 

1 ripe Banana, sliced
1 cup Ice
1 cup Harris Teeter (HT) Plain Nonfat Yogurt
2 tablespoons Natural Honey, or to taste
1 teaspoon HT Vanilla Extract
1/2 cup HT frozen Strawberries, thawed
1/2 cup HT frozen Blueberries, thawed
2 tablespoons Flax Seeds, ground

1. Blend the banana, ice, yogurt, honey and vanilla extract together until the banana is well blended.

2. Add the strawberries and blueberries and blend on low speed for 30 seconds or until frothy. Stir in flax seeds. Pour into clear glasses and serve cold.

How to Make Mixed Berry Compote

Chef Amy Riolo of Harris Teeter demonstrates how to make mixed berry compote. 

1/2 cup blackberries
1/2 cup raspberries
1/2 cup blueberries
1 cinnamon stick
3 teaspoons cornstarch
1/3 cup agave nectar

1. In a medium saucepan over medium heat, add berries. Add cornstarch that has been dissolved in 3 teaspoons of water, cinnamon stick and agave nectar. Bring it to a boil, turn down to a simmer and cook for 20 minutes. Bring to room temperature and serve.

How to Make Creamy Mushroom Soup

Creamy and luxurious, with just a hint of spice and herbs, this recipe for mushroom soup is best made with wild mushrooms for an intense and earthy flavor.
1 lb. fresh mushrooms
1/4 cup butter
1/4 cup flour
1 1/2 qt. chicken broth
2 cups light cream
1/4 tsp. ground thyme
1/8 tsp. ground cayenne pepper
1/8 tsp. salt

1. While mixture is simmering, clean mushrooms by wiping them with a moist paper towel. Trim off stem ends and chop mushrooms into pieces. Place in food processor or blender, along with a bit of the broth. Puree.

2. Add pureed mushrooms to broth. Stir in the cream. Add seasonings. Simmer an additional 4-5 minutes, but do not allow to boil. Remove from heat and serve.

Wednesday, August 28, 2013

How to Make Apple Pineapple Muffins

Applesauce and crushed pineapple combine to make sweet and tangy muffins in this simple but special recipe.

3 cups pastry flour
1 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
5 egg whites (room temperature)
1 cup crushed pineapple
1 cup unsweetened applesauce
1 tablespoon pure vanilla extract
1 tart apple (cored, peeled, and diced)
½ cup milk

1. Preheat the oven to 350 degrees F. Coat a muffin tin with nonstick spray or line the cups with paper.

2. In a bowl, stir together the flour, sugar, salt, baking powder, and cinnamon. In the bowl of an electric mixer, whip the egg whites on medium speed, until frothy. Whip on high until soft peaks form.

3. In another large bowl, stir together the pineapple, applesauce, vanilla, apple, and milk. Fold in the egg whites. Add about a third of the flour mixture to the pineapple mixture, then fold the ingredients together. Keep adding the flour mixture a third at a time, folding it in gently, until all the ingredients are just combined.

4. Pour the batter into the muffin tin, filling each cup about 2/3 full. Place the muffin tin on a baking sheet and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and cool for 5 minutes in the muffin tin, then turn out the muffins onto a wire rack and cool completely.

How to Make Baked Oranges

This recipe for baked oranges is a variation of the more popular baked apples and pears. Baked oranges make a delicious side dish to roasted lamb, grilled fish or pork roast. 

3 seedless oranges
¾ cup sugar

For the Sauce:
2 teaspoons cornstarch
½ cup water
½ cup orange juice
¼ cup brandy

1. Wash the oranges and place in a pot of boiling water. Cook until the skins are tender when pricked with a fork. Drain.

2. In the meantime, make the sauce by placing the cornstarch, water, and orange juice in a saucepan. Heat and stir for 3 minutes. Stir in the brandy. Keep warm.

3. Cut each orange in half and remove the pithy core. Place in a baking dish, cut side facing up.

4. Spoon the sugar into the empty centers of each orange and sprinkle a little sugar over the top of each piece of fruit. Spoon a little brandy over the oranges and place a small dot of butter in the center of each fruit half.

5. Place in the broiler and heat until the sugar melts and looks golden. Serve warm with sauce.

How to Make Bacon-Wrapped Scallops

Succulent and juicy scallops are wrapped in savory and tasty bacon in this quick recipe, adapted from Time to Cook Low Carb by Paragon Publishing. The fresh flavor of scallops is intensified with the simple addition of bacon. Freshly squeezed lemon adds a refreshing zest and tangy contrast that make the scallops irresistibly delicious. This makes a simple yet gourmet appetizer or cocktail party food. For an unforgettable dinner or lunch, serve bacon-wrapped scallops with a light white wine like Sauvignon Blanc. 

20 prepared fresh scallops (or defrosted, frozen scallops)
3 tablespoons freshly squeezed lemon juice
20 strips of bacon
Freshly ground pepper
Tartar sauce (optional)

1. Preheat the broiler to medium. Sprinkle the prepared scallops with the lemon juice. Season with salt and pepper.

2. Stretch the bacon a little, then wrap one piece around each scallop. Run a toothpick through the bacon and scallop to keep the bacon in place.

3. Cook under the broiler for 5 minutes. Remove the scallops, turn, and cook for another 5 minutes or until cooked through.

4. Serve with tartar sauce, if desired.

Tuesday, August 27, 2013

How to Make Chicken Fruit Salad

Grilled and cubed chicken breasts are tossed with mangoes, cranberries, raspberries, blackberries, mandarin oranges, cantaloupe, strawberries, watermelon, cucumber, radish, celery, and leafy greens, and topped with chopped pecans, cashews, and almonds in this super colorful and ultra flavorful chicken fruit salad recipe. Seasoned with a simple lemon and oil dressing, this is the ultimate summer salad.

Chicken Fruit Salad Recipe

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 6-10

4 grilled chicken breasts (season as you prefer), cooled and cut into cubes
1 lb. of mixed leafy greens such as Spring Mix or any lettuce type you prefer
1 cup each blackberries; raspberries; dried cranberries (unsweetened); and mango (cubed)
2 cup each mandarin (or tangerine) oranges (peeled and sectioned); cantaloupe (cubed); sliced strawberries; watermelon (cubed)
1 cup each cucumbers (chopped); radishes (diced); celery (sliced)
Lemon Juice (to taste)
Olive oil (to taste)
Salt and Pepper (to taste)
1 cup pecans, cashews, or almonds or a mix (optional)

1. In a large bowl, mix together all the fruits and vegetables. Add the cubed chicken. You can either add it cold or warm, but it is more flavorful and juicy when added warm. Add the greens and gently turn to mix the ingredients.

2. Drizzle preferred amounts of lemon juice and olive oil over the salad. Add salt and pepper to taste to the salad. Again, gently turn the salad to blend all ingredients. Garnish with nuts. Serve as is or with your favorite dressing.

How to Make Beef Strate

Our Michelin chef Alain Pic, the owner of restaurant Les Mésanges, shows us how to make another version of a strate dish with an alternation of beef fillet and foie gras. And, of course, being it a gourmet recipe, he will also show how to accompany it with vegetables and use red wine (which would be the hermitage)to reduce with herbs and vegetables and turn it into a great tasting sauce. Enjoy this dish best with a glass of Julienas if desired.

Beef Strate Recipe

Prep Time: 45 mins
Cook Time: 45 mins
Servings: 4

 1.32 lbs. beef fillet
 0.88 lbs. foie gras (duck liver)
 0.33 lbs. aromatic garnishing (carrots, onions, celeries, shallots, garlic, thyme, bay leaf)
 1 bouquet mixed greens
 1 1/4 cups red wine
 10 ½ tablespoons butter
 12 baby carrots
 12 mini leeks
 0.66 lbs. (10.56 oz.)

1. Peel the turnips, potatoes, and carrots. Clean the leeks and baby carrots by taking out the roots and slicing the leeks in half at the edged and cutting the edges of the baby carrots to refine them into a point.

2. Cut some thin slices of the foie gras then sear in a frying pan. Drain off excess oil.

3. For the beef strate: Trim the beef fillet then slice them thinly. Season the slices with pepper and salt. Lay the beef fillet and foie gras interchangeably over the other having beef fillet on the bottom and top layer. Tie them together with a butcher’s twine .Boil the strate in a saucepan with 3 ½ tablespoons butter. Cook in the oven for about 5 minutes. Remove then store it warm.

4. For the sauce: Mince some shallots and slice the carrot. Heat some oil in a frying pan then cook the shallots, sliced carrots, thyme, and bay leaf in it. Once the shallots are browned, pour some red wine then reduce for 15-20 minutes. Strain then thicken with butter to sweeten and bind.

5. Blanch the baby carrots, turnips, and leeks then glaze them in a hint of butter.

6. Halve the strate, place them on a serving dish then alongside it, the vegetables. Pour some sauce over the dish, keeping it from the vegetables. Bon appétit!

How to Make Corn Muffins

A southwestern classic, corn muffins are the perfect accompaniment to southern style barbecue, chili or crabs. Sweet, moist and tender, these corn muffins are made with a few ingredients including skim milk, compressed years, bread flour, vegetable shortening (you can also use butter for a richer flavor), white sugar, egg, salt, and cornmeal. 

Corn Muffins Recipe

100ml lukewarm skim milk
1 cake compressed yeast
200gms cups sifted bread flour
4 tablespoon vegetable shortening or butter
3 tablespoon white sugar
1 medium egg
1½ teaspoons salt
1½ cups cornmeal

1. In a large bowl mix yeast with lukewarm milk and also add bread flour, stir well. Keep this in a damp place to rise.
2. In a separate bowl beat cream, butter, and sugar. Add egg, beat till light and stiff.
3. When the dough is light, add this mixture to it, and also the salt and cornmeal. Beat well together. Pour this mixture in round greased muffin pans.
4. Set aside and allow it to rise and bake it in a preheated oven for about 25-30 minutes at about 185 degree F.

Wednesday, August 21, 2013

How to Make Bourbon Beer Ribeye Steaks

Almost everybody has tried a good juicy ribeye steak at home or in a restaurant but only very few have tried this exciting version.

Servings: 4

 4-6 oz. ribeye steaks
 2 cups beer, light or regular
 1 cup bourbon
 2 cups olive oil
 2 cups water
 1/2 cup horseradish sauce
 1/2 cup teriyaki sauce
 1/2 cup dark molasses
 2 tbsp. peppercorns, cracked
 1 tbsp. ground ginger

 1. In a bowl, mix together the beer, bourbon, olive oil, water, horseradish sauce, teriyaki sauce, dark molasses, ginger, and peppercorns. Stir with a spatula until every grain is well incorporated and you get a nice and even consistency.
 2. Marinade the steaks in a large bowl or inside Ziploc bags. Make sure that each piece lies flat and is well-covered with the sauce. Cover the container and refrigerate. Allow steaks to marinate in the sauce mix for at least 36 hours.
 3. Cook the steaks on the grill as desired.

How to Make Italian Pesto Sauce

Chef Amy Riolo demonstrates how to make Italian pesto sauce.

3 cups of fresh basil
1 cup of good quality extra virgin olive oil
2 garlic cloves
1/4 cup of pine nuts
1/4 cup of Parmesano Reggiano
1/4 cup of Pecorino Romano

 1. Place the basil in a food processor. Add olive oil, garlic and nuts. Turn the processor on and mix them together.
 2. Add the Parmesan and Romano cheeses. Mix the pesto sauce together.

How to Make Baked Chicken Tenders With Pasta

Coated in a mixture of honey and apricot preserves or jam and dredged in breadcrumbs before it is baked in the oven until crisp and served on top of freshly cooked pasta, this baked chicken tenders recipe makes a lovely weekday meal and is so simple to make. 

Prep Time: 20 mins
Cook Time: 40 mins
Servings: 4-6

1/2 cup honey
2 tbsp. apricot jam or preserves
2 1/2 lbs. boneless, skinless chicken, cut into strips
2 1/2 cups bread crumbs
8 oz. pasta

 1. Preheat oven to 350 degrees. In a small mixing bowl, combine honey and preserves.
 2. Coat chicken pieces with honey mixture, be sure to cover both sides. Dredge through bread crumbs.
 3. Place chicken pieces on a lightly oiled cookie sheet. Bake 20 minutes on each side, or until chicken is lightly browned.
 4. While chicken is baking, cook pasta according to package directions. Drain. Transfer pasta to a serving dish. Top with chicken and serve.

How to Make Organic Spinach Stuffed Chicken Breasts

Baked chicken breasts don’t need to be bland even if they are skinless and boneless. In this recipe adapted from the Columbus Dispatch, organic chicken breasts are given the royal treatment and stuffed with three kinds of cheese including low-fat organic Swiss cheese, low-fat organic ricotta cheese, and low-fat organic Parmesan cheese, along with spinach, garlic, onions, black pepper, and nutmeg for added flavor. 

Organic Spinach Stuffed Chicken Breasts Recipe

Prep Time: 15 mins
Cook Time: 60 mins
Servings: 6

2 pkg. (10 oz. each) frozen chopped organic spinach, thawed
1 cup shredded low-fat organic Swiss cheese
3/4 cup low-fat organic ricotta cheese
1/3 cup grated low-fat organic Parmesan cheese
1 clove organic garlic, minced
3 tbsp. organic white onion, finely chopped
1/2 tsp. course ground black pepper
1/4 tsp. ground nutmeg
6 boneless, organic skinless chicken breasts
2 tbsp. olive oil
1 tsp. paprika
1/2 tsp. organic dried thyme
1/2 tsp. organic dried oregano

1. Preheat oven to 350 degrees. Prepare a 15 X 10-inch baking pan by lightly greasing or spraying lightly with cooking spray.

2. Squeeze moisture from spinach. Put in a large bowl, along with the cheeses, garlic, onion, pepper and nutmeg. Stir to combine.

3. Cut a slit lengthwise through the center of each chicken breast to form a pocket. Stuff each chicken breast with the spinach mixture. Place chicken pieces in baking pan.

4. In a small bowl, combine oil and remaining spices. Brush mixture over chicken breasts.

5. Bake, uncovered, 1 hour to 1 hour 15 minutes, or until meat is cooked through.

Tuesday, August 20, 2013

How to Make Apple Bread Pudding

This apple bread pudding recipe is adapted from The Artful Palate. Made with layers of cinnamon raisin bread, Granny Smith apples and raisins this apple bread pudding is a real comfort food that makes a scrumptious breakfast or luscious dessert. 

Prep time: 20 mins
Cook time: 60 mins
Servings: 6-8

 1 loaf cinnamon raising bread (sliced)
 8 eggs
 2 cups milk
 1/2 cup + ½ cup granulated sugar
 1 tablespoon pure vanilla extract
 4 Granny Smith apples (peeled, cored, and sliced thin)
 1 cup golden raisins
 1 tablespoon ground cinnamon
 1 teaspoon ground nutmeg
 3 tablespoons butter (cut into small pieces)

 1. Butter a 2 quart baking dish the day before you wish to serve the apple bread pudding. Line some of the bread slices along the sides and bottom of this dish. Trim the bread pieces as necessary so they don’t overlap. Be sure to leave a little bread poking above the rim of the dish.

 2. In a large mixing bowl beat the eggs. Stir in the milk, ½ cup of sugar, and the vanilla. Then pour half of this mixture into the bread-lined dish.

 3. Place a layer of apple slices over the milk mixture. Sprinkle some the golden raisins over this. Then top with a layer of bread slices. Place alternately layers of apples, raisins, and bread slices until the dish is filled ending with a layer of bread.

 4. Place the baking dish on a baking tray. Then pour the remaining milk mixture over the last layer of bread.

 5. In a small bowl stir together the cinnamon, nutmeg, and ½ cup sugar. Then sprinkle this mixture over the top of the bread pudding. Cover and refrigerate overnight, or for at least 6 hours.

 6. The following day, preheat the oven to 350 degrees F. Remove the chilled dish from the refrigerator, uncover, and place directly in the oven. Bake for 45 to 60 minutes, or until a knife inserted in the center comes out clean. With a dollop of whipped cream serve warm.

How to Make Blueberry Bread

Blueberry bread served for breakfast or enjoyed as a snack or dessert. Slice the bread, spread some butter and enjoy it with some coffee or tea. 

Prep Time: 10 mins
Cook Time: 10 mins

 2 cup flour
 1 tbsp. baking powder
 5 tbsp. granulated sugar
 1/2 cup butter
 3/4 cup plus 1 tbsp. milk
 1 egg
 1 cup blueberries, fresh or frozen
 1/2 tsp. ground cinnamon

 1. Preheat oven to 450 degrees. Coat a cookie sheet lightly with cooking spray.

 2. Mix flour, baking powder and 3 tbsp. sugar together in a medium-size mixing bowl. Cut in the butter until mixture resembles fine breadcrumbs.

 3. In a small bowl, beat milk and egg together. Pour into flour mixture. Mix until just moistened. Fold in blueberries.

 4. Spread the dough on the cookie sheet into a 1/2"-thick rectangle.

 5. Mix the remaining sugar together with the cinnamon. Sprinkle on top of bread dough.

 6. Bake for 10 minutes or until a toothpick inserted in the center comes out clean.