Holistic Health Library - Wellness Articles - Forum: Cooking Class - Recipes

ellizamenzo on Sweet Potatoes Fingerlings

Wed, 30 Jun 2010 04:13:15 -0500

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Wendy Tran on Mama's Smothered Potatoes

Tue, 21 Jul 2009 13:59:15 -0500

Mama's Smothered Potatoes

1 lbs red new potatoes, sliced into 1/4" rounds

1/2 of one medium onion, sliced thin

2 tbsp spoons olive oil

1 teaspoon salt

1 teaspoon pepper

Add onions and 1 tablespoon of olive oil to a large skillet. Cook onions on a medium-high heat until caramelized. Then add the potatoes and drizzle with remaining olive oil to the skillet. Toss well and cover with lid. Reduce heat to medium and cook for 20 - 25 minutes.

Wendy Tran on Oven Roasted Asparagus with Parmesan Cheese

Tue, 21 Jul 2009 13:44:01 -0500

Oven Roasted Asparagus with Parmesan Cheese

1 bunch - medium asparagus, trimmed

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons parmesan cheese

Preheat oven to 400°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 12 minutes total. Sprinkle asparagus with cheese and return to the oven for 1 minute. Remove from oven serve and enjoy!

Wendy Tran on Savory Turkey Meatloaf

Tue, 21 Jul 2009 13:34:35 -0500

Savory Turkey Meatloaf

1 1/2 cups finely chopped onion

1 tablespoon minced garlic

1/2 cup chopped bell pepper

1 teaspoon olive oil

1 medium carrot, cut into 1/8-inch dice

3/4 pound mushrooms, trimmed and very finely chopped in a food processor

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons Worcestershire sauce

1/3 cup finely chopped fresh parsley

1/4 cup ketchup

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) or Panko Italian Seasoned bread crumbs

1/3 cup 1% milk

2 whole large egg, lightly beaten

1 1/4 pound ground turkey (mix of dark and light meat)

1 small can of tomato paste

1 tbsp dried italian seasoning

Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 1/4 cup ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and top meatloaf evenly with tomato paste and spinkle with a tablespoon of Italian seasoning. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.

Wendy Tran on Fruit Salad with Poppy Seed Dressing

Sun, 14 Jun 2009 16:18:56 -0500

Fruit Salad with Lemon Poppy Seed Dressing

4 cups of fresh strawberries, mangoes, kiwi, and blackberries. (you may use whatever fruits you have available)

Lemon Poppy Seed Dressing:

1/4 cup of fresh squeezed lemon juice

1 tbsp of poppy seeds

2 tbsp of honey

2 tbsp of olive oil

1/8 tsp of dry mustard

1/8 tsp of salt

Directions: Mix together all 6 ingredients of the lemon poppy seed dressing, toss fruit in dressing, and then serve.

Wendy Tran on Peanut Hoisin Dipping Sauce

Sun, 14 Jun 2009 16:09:59 -0500

Peanut Hoisin Dipping Sauce

Ingredients:

1 tbsp. sesame oil

1 garlic glove, minced

1 cup tablespoons hoisin sauce

¼ cup rice vinegar

¼ cup peanut butter

¼ cup hot water

Directions:

Heat sesame oil, medium heat. Sauté garlic and stir in the next 4 ingredients. Add more or less water to adjust consistency.

Wendy Tran on Nuoc Cham (Fish Dipping Sauce)

Sun, 14 Jun 2009 16:06:50 -0500

Nuoc Cham (Fish Dipping Sauce)

Yields 2 cups

Ingredients:

5 tablespoons sugar 

3 tablespoons water 

1/3 cup fish sauce (nuoc mam)  

1/2 cup lime or lemon juice (about 3 limes or 2 lemons) 

1 large clove garlic, crushed, peeled, and sliced or minced  

1 or more bird's eye or Thai chilies, seeded, and sliced or minced  

1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

Directions:

Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl until the sugar is completely dissolved.

Add the garlic, chili, and shallot (if using), and let stand for 30 minutes before serving.

Wendy Tran on Fresh Spring Rolls with Pork and/or Shrimp

Sun, 14 Jun 2009 16:04:46 -0500

Fresh Spring Rolls with Pork and/or Shrimp

Ingredients:

3 ounces bean thread noodles, cooked and drained

grated carrot

sliced green onion

basil leaves, whole

cilantro leaves, whole

mint leaves, whole

1 pound shrimp, cooked, peeled and split in half lengthwise

1 package (6-inch) round sheets rice paper

1 pork tenderloin, boiled and sliced into ¼ inch slices

Directions:

Place bean thread noodles in large bowl. Place the carrots, onions, and fresh herbs onto a separate plate nearby.

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with vegetables and fresh herbs. Fold the bottom of the paper up and over the noodle mixture, and then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.

Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

Wendy Tran on Miso Soup

Sun, 14 Jun 2009 15:59:51 -0500

Miso Soup

Yields 4 servings

Ingredients:

0.2 ounces Wakame

4 ounces soft tofu

1 cup organic vegetable broth

3 cups water

1 ½ tbs miso paste

2 spring onions

Directions:

Heat broth in saucepan

Soak wakame by covering with water in bowl

Melt miso by adding broth

Pour melted miso into pan

Cut into cubes of ½ inch

Add to saucepan and reduce heat

Add wakame

Leave on low heat for a few minutes – do not boil

Wendy Tran on Sweet Potatoes Fingerlings

Mon, 06 Apr 2009 22:02:59 -0500

Sweet Potatoes Fingerlings

Ingredients:
2 Large Sweet Potatoes
1 tablespoon Garlic Powder
1 tablespoon Agave Nectar
1 tablespoon Brown Sugar
¼ cup Olive Oil
Salt and Pepper to taste

Directions:
Preheat the oven to 350°
Cut Sweet Potatoes into wedges.
In a large bowl mix sweet potatoes, garlic powder, agava, brown sugar, olive oil, salt and pepper to your taste.
Place on baking sheet and bake for 30 minutes

Wendy Tran on Breaded Chicken Strips

Mon, 06 Apr 2009 22:02:03 -0500

Breaded Chicken Strips

Ingredients:
1 cup whole-wheat flour for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Olive Oil for shallow frying
Salt and Pepper to taste

Directions:
Put the flour and eggs separate shallow dishes.
With the flat side of a cooks' knife or the smooth side of a meat-ponder, pound each breast to equal thickness between 2 sheets of plastic wrap.
Cut into 1 ½ inch strips pat the chicken dry and season both sides with salt and pepper.
Dip each strip into the flour, and then shake off the excess.
Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
Lay strips on a plate
Heat ¼ inch of oil in a large skillet over medium heat until hot and shimmering.
Lay 2 or 3 chicken strips at a time in the pan.
Cook the chicken without turning until golden brown (about 2 minutes). Turn the chicken and cook until equally brown on the other side and the chicken is cooked through (2 to 3 minutes).
Repeat with the remaining chicken.
Transfer chicken to a paper towel-lined plate to drain.

Herb Gravy

Directions:
Use remaining oil in the skillet.
Add whole-wheat flour.
Continue cooking and stirring until thickened.
Whisk chicken broth to desired thickness.
Add salt, pepper to taste.

Wendy Tran on Southern Fried Tofu

Mon, 06 Apr 2009 22:01:25 -0500

Southern Fried Tofu

Ingredients:

For marinade:
1 cup vegetable broth
1 ½ tablespoons tamari
3/8 cup white wine
Extra water to cover the tofu

For dredging:
¼ cup wheat flour
¼ cup cornmeal
½ -¾ cup nutritional yeast (can use flakes or powder)
2 teaspoons black pepper
1 ½ teaspoons thyme
1 teaspoon oregano
2 teaspoons garlic powder
¼ teaspoon salt (optional)
Canola oil for frying
1 block regular extra firm tofu, frozen and thawed

Directions:
Press all of the water out of the tofu
Mix together the ingredients for the marinade (broth, tamari, wine, and water).
Cut tofu in to slices
Marinate the tofu in the marinade for at least an hour.
Toward the end of the marinating period, begin mixing the batter.
Combine all dry ingredients and mix well.
Take tofu pieces out of marinade, allowing to drip well and dredge them, one by one, in the batter mixture. Be sure to fully cover all sides with the mixture.
Allow pieces to sit for 5-10 minutes.
Heat oil over med-high heat.
Fry the dredged tofu pieces until golden brown on all sides (about 2-3 minutes on each side).
Remove from oil and allow drying on paper towels.
Every few minutes flip the pieces over so all of the excess oil drains off on to the paper towel.
After they are all drained off, reheat in a skillet over medium heat to finish browning them and heat through.
Adjust the spices to your liking.

Wendy Tran on Quick-Braised Greens with Bacon and Sweet Onions

Mon, 06 Apr 2009 22:00:11 -0500

Quick-Braised Greens with Bacon and Sweet Onions
Yield: 4-6 servings
Cook Time: 27 minutes

Ingredients:
½ pounds collard greens, washed, trimmed, and roughly chopped
2 strips of lean bacon, sliced crosswise into ½ inch pieces
¾ cup minced sweet onions
1 ½ cups low-sodium chicken broth
Salt and freshly ground black pepper

Directions:
Bring a large pot of heavily salted water to a boil.
When water boils, add greens and cook until wilted and tender (5 minutes)
Drain and set aside.
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered (3 minutes)
Add onion and cook until softened (4 minutes)
Add greens and turn to coat well.
Add broth - it should cover greens and let cook until broth is reduced and greens are very tender (15 minutes)
Season with salt and freshly ground black pepper to taste and serve.

Wendy Tran on Southern-Style Cornbread

Mon, 06 Apr 2009 21:58:54 -0500

Southern-Style Cornbread

Yield: 8 servings

Baking Time: 25 minutes

Ingredients:
1 cup cornmeal
½ cup whole wheat flour
½ cup unbleached white flour
2 teaspoons baking powder
¼ cup minced scallions
1 cup milk (or non dairy alternative)
¼ cup olive oil
¼ cup maple syrup
½ teaspoon sea salt

Directions:
Preheat the oven to 350°
Oil an 8 inch round ovenproof glass or cast iron skillet
Whisk together the cornmeal, whole-wheat flour, unbleached white flour, baking powder, and scallions in a mixing bowl.
In a separate mixing bowl, combine the milk, olive oil, maple syrup and sea salt.
Combine the wet and dry ingredients.
Mix thoroughly with a wooden spoon; do not over mix.
Pour into the oiled baking dish and bake for approximately 25 minutes or until toothpick comes out clean.
Set aside to cool.
Slice into wedges and serve.