Red Potato, Onion and Cabbage Hash

Red Potato, Onion and Cabbage Hash

Serves 4

3-4 Medium Red Potatoes-sliced in rounds
1/4 Cup Yellow Onion-diced
5 Garlic Cloves-chopped
1/4-1/2(1-2 Cups) Head Cabbage-shredded
1 Tbsp Olive Oil
Splash White Wine
Salt and Pepper to taste

In a medium saute pan heat olive oil. Add onion and garlic and cook until aromatic, about 7 minutes. Add potatoes, arranging so they are not layered on top of one another. Cook potatoes for 10 minutes, stirring frequently. Add splash of wine and continue to cook. Add cabbage and cook another 10-15 minutes. The potatoes will be al dente. If you prefer them softer, add a splash of water and cook longer. Season with salt and pepper. I added a lot of pepper, because we like the extra heat. Enjoy!

Wild and Brown Rice with Cranberries and Green Onion

Wild and Brown Rice with Cranberries and Green Onion
Serves 4

1/2 Cup Wild Rice
1/2 Cup Brown Rice
2 1/2 Cups Chicken Broth
1/4 Cup Dried Cranberries
1 Green Onion-chopped
Salt and Pepper to taste

Put rice, broth and cranberries in a medium sauce pot on high and bring to a boil. When boiling reduce heat, cover and cook for 45-50 minutes. Season with salt, pepper and stir in green onion when finished.

Chicken Vindaloo with Lentils and Basmati Rice

Chicken Vindaloo
Serves 4

2 Medium Onions-chopped
1 tbsp Ginger-chopped
5 Garlic Cloves-chopped
3/4 Cup Tomato Sauce
1 tbsp Corainder
1 tsp Cumin
1/2 tsp Salt
1/2 tsp Cayenne
1/4 tsp Turmeric
1 lb Chicken Breast-cut into chunks
1/4 Cup White Vinegar
1/2 Cu Lite Coconut Milk

Heat wok or skillet with a little PAM. Add onions, ginger and garlic and cook for 5 minutes or until golden brown. Stir in tomato sauce, corainder, cumin, cayenne and turmeric. Cover and cook for 5 minutes. Remove from heat and cook for 3-4 minutes. Place sacue in a blender. Cover and blend on medium intil smooth. Return to pan. Stir the chicken into the sauce. Simmer uncovered for 3-5 minutes. Until chicken is partially cooked. Stir in vinegar, and coconutm milk. Continue cooking for 5-7 minutes. Serve with Basmati Rice and Lentil.
Recipe adapted from Betty Crocker's Indian Home Cooking

Lentils and Basmati Rice
Serves 8

3 Garlic Cloves-chopped
2 Tsp Ginger-chopped
41/2 Cups Water
1 Cup Basmati Rice
1 Cup Lentils
1/2 tsp Cinnamon
1/4 tsp Allspice
1 Bay Leaf
2 tsp Salt
1 tsp Sugar
1/4 tsp Turmeric
1/4 Cup Cilantro
2 Tbsp Lime Juice

In a stock pot, heat a little PAM or olive oil. Saute garlic and ginger until aromatic. Add lentils, and rice and cook for 3 minutes. Add all dry spices. Pour in water and bring to a boil, reduce heat and cover. Cook for 20-25 minutes. Remove from heat and stir in cilantro and lime juice.

Panko and Horseradish Crusted Turkey Cutlets with Cranberry Dijon Sauce and Sweet Potato Bacon Hash

Panko and Horseradish Crusted Turkey Cutlets
Serves 4

1 Package Turkey Cutlets
1-2 Cups Panko Breadcrumbs
1 Tbsp Prepared Horseradish
2 Eggs
1/2 Cup-I used whole wheat
1/2 tsp Salt
1/4 tsp Pepper

Preheat oven to 375. In a medium bowl add eggs, horseradish, salt and pepper. Put the flour and breadcrumbs in 2 separate bowls. Dredge the turkey through the flour, then dip in egg mixture, then coat with breadcrumbs. Put on a greased cookie sheet. Bake for 5 minutes, turn and bake for 5 more minutes. Turn oven off and turn broiler on low. You have to stand at the stove when doing this or you will end up with burnt turkey. Keep cutlets under the broiler for a few minutes, until the breadcrumbs turn a brown and are crispy. If you want to fry in a pan, go for, I just like lower fat. Serve with Cranberry Dijon Sauce.

Cranberry Dijon Sauce
Makes 2 Cups

1 Can Whole Berry Cranberry Sauce-or you can make your own
2 Tbsp Dijon Mustard
1/4 Cup Chicken Broth
1/2 tsp Salt
1/4 tsp Pepper

Add all ingredients to a medium sauce pot and simmer on low-medium heat for 15-20 minutes. Adjust salt and pepper to your taste.

Sweet Potato and Bacon Hash
Serves 4

3 Slices of Bacon-Diced and cooked
1/2 Cup Yellow Onion
1 Sweet Potato-Medium diced
1/4 Cup Water
1/2 tsp Salt
1/2 tsp Pepper

In a saute pan fry bacon. Remove bacon and reserve. Drain off a little of the bacon fat. Add onions to the bacon fat and cook for 3 minutes or until they start to caramelize. Add sweet potato and cook for 5 minutes. Add water and cook for 10 minutes or so. You may need to add more water, do not let all the water evaporate or they will stick to the pan. Season with salt and pepper.

Plum Glazed Salmon with Gingered Rice Pilaf Cake

Plum Glazed Salmon
Serves 2

1lb Salmon-skin removed, cut into 2 pieces
1 Plum-peeled and diced
1 Tbsp Szechaun Sauce
1 tsp Soy Sauce
1 Tbsp Sweet Chili Sauce
1/4 tsp Salt
1/8 tsp Pepper or to taste
Splash of water

Preheat oven to 350. Heat a small saute pan over medium heat. Spray with Pam and add plums. Cook for about 3 minutes or until the plums breakdown. Add sauces and cook another 3 minutes. Taste and adjust with salt and pepper. In a separate saute pan, heat a splash of olive oil over medium-high heat. Sprinkle salmon with salt and pepper and place in pan. Sear salmon for 5 minutes. Using a spatula, flip salmon and cook for an additional 7 minutes. Spoon some of the glaze onto the salmon and cook in the oven for 5 minutes. Reserve the rest of the plum sauce until fish is done. Add a splash of water to sauce and heat. When you plate your fish pour additional sauce over it. Sprinkle with sesame seeds.

Gingered Rice Pilaf CakesMakes 4-6

1/8 Cup Yellow Onion-diced
1/8 Cup or 6 Baby Carrots-diced
1 Stalk Celery-diced
1 Tbsp Ginger-chopped
1 Cup Brown or White Jasmine Rice
2 1/2 Cups Chicken Broth
1 Tbsp Cilantro-chopped
1 Tbsp Mint-chopped
1/2 tsp Salt
1/4 tsp Pepper
1 Egg
1/2 Cup Breadcrumbs

Heat a stock pot on medium with a splash of olive oil or Pam. Add onion, carrot, celery and ginger and saute for 5 minutes. Add rice, stir and add chicken broth. Bring to a boil, cover and reduce heat to low. If using brown rice it will take between 45-50 minutes, white will take about 20 minutes. When done, remove from the heat and add cilantro, mint, salt and pepper. Stir and let cool for 10 minutes. Add egg and mix together. Form 4-6 cakes and dredge in breadcrumbs. In a saute pan heat a small amount of olive and add cakes. Brown on one side for 3-5 minutes and then on the other for the same. Pop in oven for about 5 minutes and serve.

Pan Seared Lemon Honey Chicken with Golden Beet and Heirloom Tomato Salad

Pan Seared Lemon Honey Chicken Breast
with Golden Beet and Heirloom Tomato Salad
Serves 4

4 Split Chicken Breast
4 Tbsp Honey
1/2 Cup Lemonade
1/2 tsp Salt
1/4 tsp Pepper

Preheat oven to 350. Mix honey, lemonade, salt and pepper in a bowl and pour over chicken breast. Pierce chicken breast with a fork to allow honey and lemonade to soak in. Marinade for 15-30 minutes. Heat a saute pan with a splash of olive oil and put chicken in skin down. Reserve the marinade. Cook on medium/high heat for 5-7 minutes. Flip chicken and cook for another 5 minutes. Pour in the reserved marinade and place in the oven and cook for 15-20 minutes.

Golden Beet and Heirloom Tomato Salad
Serves 4

2 Golden Beets-peeled, roasted and diced
1 Large Red Heirloom Tomato-diced
2 Cups Baby Spinach
2 Limes-juiced
3 tbsp Cilantro-chopped
1 Tbsp Rice Wine Vinegar
Splash of Olive Oil
1/2 tsp Salt
1/4 tsp Pepper

Peel beets and put on cookie sheet. Cover with foil and roast for 20 minutes or until a knife can easily come out. In a bowl add the beets, tomato, spinach, lime juice, cilantro and vinegar. Season with salt and pepper. Sprinkle a little olive oil and stir. Serve cold.

Seared Halibut with Mango Relish and Green Rice

You can use any fish that you like for this recipe. In fact, you can use the relish as a salsa and serve with chips. As for the rice, I always find that I do not eat all my spinach, or herbs before they go bad so this rice dish allows you to utilize them before they do!

Halibut with Mango Relish/Salsa

1 lb Halibut-cut into 2 fillets
Salt and Pepper
Olive oil or PAM

Mango Relish

1 Mango-peeled and diced
1 Tbsp Red Onion-diced
2 Tbsp Cilantro-chopped
2 Green Onions
1 Lime-Juice
Salt and Pepper to taste
Tabasco or Sraichi-optional

Preheat oven to 350. Cut fish and sprinkle with salt and pepper. Heat saute pan and add oil or spray with PAM. Place fish in pan and cook for 3 minutes, or until brown. Flip fish over and cook for 5 minutes. Place pan in oven and cook for an additional 5-10 minutes, depending on thickness of fish.

Mix all ingredients for relish in a bowl. Serve on top of fish.

Green Rice

1 Cup Brown Rice
2 Cups Chicken Broth or Water
2 Cups Spinach
1/4 Cup Cilantro
2 Green Onions
1/2 tsp Salt
1/4 tsp Pepper

Combine spinach, cilantro, and green onion in a food processor and pulse until chopped well. Meanwhile, boil water or broth in a sauce pot. Add rice and greens to the water. Bring to a boil, reduce heat, cover and cook for 40-50 minutes.

*If you are using white rice cook for 20-25 or instant rice I think takes 10-15 minutes.