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Ogdog13 11-10-2009 10:03 AM

Grilled Halibut In Lemon Mustard
  • 1/2 c. fresh lemon juice
  • 1 tbsp. minced lemon zest
  • 1/4 c. Dijon mustard
  • 3 tbsp. finely chopped tarragon
  • 2 tbsp. finely chopped chives or scallions
  • 1/4 c. olive oil
  • 1/4 tsp. black pepper
  • 6 1/2 lb. halibut steaks or fillets
  • Garnish: lemon slices and tarragon sprigs
Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended. Add the pepper to taste for seasoning.
Arrange the fish pieces in a large, shallow glass dish. Pour the marinade over, coating all the pieces evenly. Marinate 1/2 to 2 hours.

Prepare barbecue for medium heat grilling. Grill about 3 inches from flame for 5-7 minutes per side or until done. Garnish with lemon slices and parsley. Serve immediately.

Ogdog13 11-10-2009 10:11 AM

Grilled Herbed Halibut
  • 6 (6 ounce) fillets halibut
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried rosemary
Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

Ogdog13 11-10-2009 10:18 AM

Simple Oven-Baked Sea Bass
  • 1 lb sea bass (cleaned and scaled)
  • 3 garlic cloves, minced or crushed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon italian seasoning or fresh parsley leaves
  • 2 teaspoons fresh coarse ground black pepper
  • 1 teaspoon salt
  • 2 lemon wedges
1 Preheat oven to 450F°.
2 In a cup, mix garlic, olive oil, salt, and black pepper.
3 Place fish in a shallow glass or ceramic baking dish.
4 Rub fish with oil mixture.
5 Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
6 Drizzle remaining pan juices over fish and garnish with lemon wedges.

Ogdog13 11-10-2009 10:29 AM

  • 4 Flounder fillets(6 oz ea)
  • 2 cloves Garlic
  • 1/4 cup Fresh lemon juice
  • 1 tablespoon Soy sauce
  • 1 teaspoon Stevia
  • 1/2 teaspoon Salt
  • 1/4 cup Olive oil

Preheat oven to 450degrees F.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, stevia, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

Ogdog13 11-10-2009 01:45 PM

Easy Baked Haddock
  • 4 4 ounce fillets
  • 1/2 c lemon juice
  • 1 Tbl dried minced onion
  • 1 16 ounce can diced tomatoes, undrained
  • 1 T dried parsley
Preheat oven to 400 F
Spray a shallow baking dish
Combine juice, onion, tomatoes and parley
Pour mixture over fish
Bake 15 to20 minutes depending on thickness of fish
4 servings 149 calories 3 gr fat 1 gr fiber

Ogdog13 11-10-2009 01:46 PM

Dill Haddock
  • 6 fresh skinless haddock fillets
  • 6 slices lemon
  • 2 tablespoons snipped fresh dill
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon seasoned salt
Rinse fish and pat dry then season with salt, pepper and dill.
Place in a foil pouch then place slices of lemon on top of each fillet and seal bag.
Place on grill for 6 minutes per side then remove to serving platter and serve immediately.

Ogdog13 11-10-2009 01:50 PM

Grilled Haddock
In a bowl combine:
  • 1 clove garlic, minced
  • 6 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley
Place haddock in a gallon ziploc bag.
Add marinade.
Refrigerate 30 minutes.

Grill 5 minutes per side or until flakes easily.

Ogdog13 11-10-2009 01:52 PM

Lime Grilled Haddock
  • 1/4 cup fresh lime juice (2 to 3 limes)
  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger root, optional
  • 1 tsp Dijon-style mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 6 haddock steaks (about 1-inch thick)
1. Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt, and pepper. Brush the haddock steak with about one-third of the dressing and reserve the rest.

2. Place haddock steaks on the grill or in a broiler pan, and grill or broil until the steaks are golden on the outside and done to taste to taste inside, about 3-5 minutes per side.

3. Remove haddock steaks from the broiler and place them on a serving platter or individual plates. Drizzle with the reserved lime mixture. Serve immediately.
Serves 6.

Ogdog13 11-10-2009 01:55 PM

Steamed Haddock Bundles
  • 4 Large cabbage leaves
  • 4 Haddock fillets (3-1/2 oz each)
  • 4 teaspoons cider vinegar
  • 1 tablespoon Minced chives
  • 1 tablespoon Minced fresh parsley
  • 2 teaspoons Salt-free seasoning blend
  • 1/2 teaspoon Salt-free lemon-pepper seasoning
Cook cabbage leaves in boiling water for 3 minutes. Drain and rinse with cold water; pat dry. Place each cabbage leaf on a double layer of heavy-duty foil (about 15-in x 12-in). Place 1/2 cup corn on each leaf; top with a fish fillet. Sprinkle with vinegar. Combine seasonings; sprinkle over fillets.

Wrap cabbage leaves around fish; fold foil around cabbage and seal tightly. Place packets on a baking sheet. Bake at 425 for 12-15 minutes or until the fish flakes easily with a fork.

Ogdog13 11-10-2009 01:57 PM

Baked Lobster Tails
[*]3 med. lobster tails[*]2 tsp. parsley[*]Salt to taste[*]Pepper to taste, optional[*]3 tbsp. olive oil[*]Juice of 1 med. lemon[*]1 c. water[/LIST]Split lobster tails in half lengthwise. Remove sharp edges. Sprinkle each with parsley and salt and pepper (if desired). Pour olive oil and lemon juice on each tail.
Pour water on bottom of a shallow 7 x 11 inch baking pan. Place lobster tails in pan. Bake in a preheated oven at 375 degrees for 25 minutes or until tender.

Ogdog13 11-10-2009 02:04 PM

Seafood Soup
1 lobster tail, small uncooked
1 lb mussels
1/2 lb jumbo shrimp, uncooked
2 cups water
1 tablespoon oil
1 garlic clove, crushed
1 onion, sliced
1 (14 1/2 ounce) canned tomatoes
1 1/2 tablespoons Soy sauce
1/2 teaspoon Tabasco sauce
2 teaspoons Stevia
1 pinch saffron
3 tablespoons parsley, chopped

1 Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
2 Scrub mussels, remove beard.
3 Shell and devein shrimp, leaving tails intact.
4 In pan, bring water to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
5 Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
6 Add reserved stock, undrained crushed tomatoes, sauces, stevia and saffron to pan.
7 Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.

Ogdog13 11-10-2009 02:19 PM

Basil Shrimp
1 tablespoon minced fresh basil
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1 clove garlic, minced
1 dash salt and white pepper
8 uncooked large shrimp, peeled and deveined

In a small bowl, combine the basil, oil, mustard, lemon juice, garlic, salt, and pepper. Pour 3 tablespoons into a small resealable plastic bag. Add shrimp. Seal the bag and turn to coat. Let stand at room temperature for 15 - 20 minutes. Set the remaining marinade aside. Drain and discard marinade.

Thread the shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Baste occasionally with reserved marinade.

Ogdog13 11-10-2009 02:20 PM

Basil Tomato Shrimp
  • 1 pound shrimp -- peeled and deveined
  • 2 cloves garlic -- chopped
  • 2 tablespoons fresh basil
  • 1 tablespoon dried basil
  • 1 1/2 cup fresh tomatoes -- chopped (roma or plum are best)
  • 2 teaspoons olive oil

Saute the shrimp with garlic in olive oil until they lose their transparency, about 4-5 minutes.

Add basil and tomatoes, and simmer 5 more minutes.

Ogdog13 11-10-2009 02:25 PM

Baked Shrimp
  • 2 lbs med. shrimp
  • 1/4 of lemon ( juice)
  • 1/4 tsp salt
  • 3/4 cup sugar-free ketchup
  • 2 tablespoons worcestershire
  • Dash hot sauce

Leave shrimp shells on and place them in baking pan. Mix all ingredents. Ppour sauce over shrimp, bake at 350 for 30 min, until done. Makes some wonderful juice to pour on top of veggies!!

Ogdog13 11-10-2009 02:29 PM

Grilled Shrimp
  • 1 lb peeled, deveined shrimp (any size)
  • olive oil
  • paprika
  • garlic salt
  • Old Bay Seasoning
  • 1 lime
Drizzle enough oil over the shrimp to coat. Sprinkle paprika, garlic salt and Old Bay, to taste (I use about 1/2 teaspoon of each for 1 lb of shrimp).
Place on wooden skewers which have been soaked in water for 1 hour.

Put on grill, cooking until shrimp tails turn white. Flip and cook for 1 1/2 to 2 minutes more (depending on size).

Ogdog13 11-10-2009 02:32 PM

Lime-Ginger Marinade/Dressing
3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil

Ogdog13 11-10-2009 02:34 PM

Cajun Grilled Shrimp
Soak wood skewers. Cut 1 lb. large shrimp down back, leaving shell on, remove vein. Sprinkle with mixture of 1/4 cup white Worcestershire sauce, 1/4 teaspoon hot sauce and 1/2 teaspoon Cajun spice.
Place shrimp on skewers in non-metallic container, basting with sauce. Leave in refrigerator until time to cook. Grill 3 to 5 minutes, turning frequently.

Ogdog13 11-10-2009 02:35 PM

Fairport Grilled Shrimp
  • 1 to 1 1/2 lbs. lg. cooked shrimp
  • 2 tbsp. paprika
  • 2 tbsp. garlic powder
  • 1/2 tbsp. onion powder
  • 1 tsp. salt (optional)
  • Red pepper to taste
  • 5 tbsp. olive oil
Combine seasonings and oil in large Baggie. Add shrimp and coat with seasoned mixture. Place shrimp on grill about 3 minutes on each side.

Ogdog13 11-10-2009 02:40 PM

Tuna Bake
[*]2 thick tuna steaks (at least an inch thick)[*]4 cloves garlic - chopped[*]1 large onion - diced[*]1 yellow pepper - pipped and chopped[*]1 red pepper - pipped and chopped[*]1 green pepper - pipped and chopped[*]1 jalapeno pepper - halved, pipped and finely chopped[*]2 or 3 sprigs of dill[*]1/4 cup of olive oil[/LIST]Preheat oven to 350 degrees.
Line a 10" by a few inches deep baking tray with aluminum foil tucking it into all corners. Cut enough foil to leave a large overlap; this will fold back across the tray.

Evenly distribute a few tablespoons of olive oil in the tray. Cut the tuna almost in half horizontaly, leaving an inch or so to hold the fish together.

Evenly stuff each steak with a diced clove of garlic in each. Place steaks in the tray. Evenly distribute onion, peppers, jalapeno pepper and garlic into the tray, covering the steaks.

Place a sprig of dill on top of each steak. Drizzle remaining olive oil over the steaks and the veg, amount of oil to use is personal preference, this makes an excellent "gravy" when cooked. Fold the foil over the tray being sure to cover tuna and loosely tuck it in. Place in the oven for about 40 mins, for thicker steaks about 45/50 mins. Remove and serve on a bed of white rice. Drain stock from tray and serve.

Ogdog13 11-10-2009 02:45 PM

Fresh Tuna Steak
  • 5 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp worchestershire sauce
  • Juice of a lemon
  • Tuna steaks (approximately 2 lb)
  • 1 tbsp lemon zest
  • 1tsp freshly ground black pepper
  • Olive oil 3-4 tbsp
  • Salt to taste
How to make Fresh Tuna steakMethod: Combine all the ingredients for marination in a large mixing bowl. Mix till well blended. Wash and clean the tuna and place in the marinade. Cover and refrigerate for about an hour. Cook on a greased skillet, cooking each side for approximately 5 minutes. Serve.

Ogdog13 11-10-2009 02:47 PM

Tomato Baked Mussels
  • 12 New Zealand green mussels, chilled or frozen 1/2 shell or cooked meats
  • 6 med. tomatoes
  • 2 green onions
  • Salt to taste
  • Few drops Tabasco sauce
  • 1/2 tsp. sugar

Skin and finely chop tomatoes. Chop green onions finely and mix with salt, Tabasco sauce, sugar and tomatoes. Lay mussel meats or half shell mussels in a oiled baking dish. Spoon sauce over each mussel. Bake at 400 degrees for 8 minutes, or until hot.

Ogdog13 11-10-2009 02:52 PM

Clams & Mussels in Thai Curry Sauce
  • 2 tablespoons olive oil
  • 2 inches ginger, peeled and minced
  • 1 Thai red chili pepper or jalapeno, seeded and chopped
  • 2 tablespoons Thai red curry paste
  • 1/2 cup sugar-free ketchup
  • 2 limes, juice of
  • 1 1/2 cups water
  • 16 littleneck clams, scrubbed
  • 2 lbs mussels, scrubbed
  • 1 red bell pepper, thinly sliced
  • 1/2 cup cilantro, fresh
  • 1/2 cup basil, fresh and leaves torn roughly if large
1In a large pot, heat the oil over medium high heat.
2Add the ginger, garlic, and chile and stir fry until fragrant.
3Add the curry paste and ketchup and fry until they start to brown.
4Add the lime juice and water. Cover and bring to a boil.
5Add the clams. Cover and cook until they start to open, 3 minutes or so.
6Add the mussels, recover, and cook until they open slightly, about 3 more minutes.
7Add the red bell pepper, half the cilantro and basil. Stir to combine.
8Cover and cook for another 2 minutes, until the pepper starts to get tender.
9Remove the shellfish to a serving bowl, discarding any that did not open. Ladle the broth over the top, then sprinkle with the remaining cilantro and basil.

Ogdog13 11-10-2009 02:54 PM

Mussels Oreganato
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 cup diced tomato, canned with juices
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 pinch hot pepper flakes
  • 2 lbs mussels, scrubbed
1in a large heavy saucepan heat oil over med-high heat.
2saute garlic until aromatic about 30 secs.
3add tomatoes, parsley, oregano and hot pepper flakes; reduce heat and simmer for 10 minutes.
4add mussels, cover and simmer for 3 to 4 minutes or until mussels open.

PRINCASS 11-10-2009 03:48 PM

Cravings for Cucumbers!?
1 large cucumber
1 pack of splenda
2 tsp grapeseed oil-or-EVOO
2 tsp rice wine vinegar-natural no carbs
couple shakes of mrs. dash table spices
red pepper flakes ---to your heat tolerance
sea salt-just a pinch

cut cucumbers into slices and put in the marinated and enjoy.

:woohoo:Sweet, Salty and Crunchy!!! :woohoo:

Total guilt free treat. :T :sssh:

Sandrab 11-11-2009 01:01 AM

i am going to try that cucumber recipe Princass! it sound good...

Ogdog13 11-11-2009 02:56 PM

Chili Lime Tilapia
  • 1 tbsp - Chili powder
  • 1/2 tsp - Cayenne Pepper (more or less to taste)
  • 1/2 tsp - Paprika (mild)
  • 1 Lime
  • 1 tbsp - Olive Oil (more or less per your likes)
  • 1 lb. Tilapia fillets
1. Preheat oven to 400f

2. Squeeze juice from 1 lime into a small bowl. Stir in up to 1 tablespoon of olive oil though you can also use much less and add more lime juice. Add chili powder, paprika, and cayenne pepper. (Amounts of each spice can be adjusted to make the spiciness of the dish hotter or milder.)

3. Place fish in a large flat casserole dish or roasting pan (or make foil packets) sprayed with Pam or Olive Oil.

4. Spoon the Chili-Lime mixture over the filets and spread to coat fairly evenly.

5. Cover dish with foil and place in oven for 10 minutes. Turn oven to broil, remove foil and cook for 2-5 more minutes. Check often to be sure the fish doesn't over cook or burn. Exact cooking time will depend on the thickness of the fillets.

Ogdog13 11-11-2009 02:57 PM

Chili Rubbed Tilapia`
  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, divided
  • 1 lb tilapia, sole or other white firm fillets
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
Combine chili powder, garlic powder, and 1/4 tsp salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in large non stick skillet over medium high heat. Add fish and cook until just opaque in the center, gently turning halfway, 5 to 7 mins total. Makes 4 servings.

Ogdog13 11-11-2009 03:00 PM

Skillet Tilapia
  • 4 tilapia filets
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • Cooking Spray
1. Mix all 3 ingredients and rub across fish on both sides.
2. Heat a non-stick skillet over med-high heat.
3. Spray skillet and both sides of fish.
4. Place in pan and cook 3 minutes on each side or until fish flakes with a fork.

Ogdog13 11-11-2009 03:05 PM

Chili-Lime Spinach & Tilapia
  • 4-4 oz. Tilapia Filet's
  • Juice of 1 Lime
  • 1 T. Chili Powder
  • 1t. (to taste) Cayenne Pepper
  • 1 Pkg. Fresh Spinach
In a small bowl, mix the lime juice, chili powder, & cayenne pepper together.

Place spinach leaves on a large rectangle of foil, then add Tilapia filets...spoon the lime juice mixture over the fish. Fold the foil up and roll edges to create an airtight pouch.

Cook in preheated 350-400 degree oven for about 15 mins (cooking time will vary depending on oven temp & how many pieces of fish you are cooking). You can also place pouches on the grill!

Ogdog13 11-11-2009 03:06 PM

Pan-Seared Tuna with Lime Pepper Crust
  • 4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
  • Zest and juice of one (1) lime
  • 2 teaspoons dried thyme leaves
  • 1/2 to 1 teaspoons coarsely-ground pepper
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons extra-virgin olive oil
  • Extra-virgin olive oil
NOTE: You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.

Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.

In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.

Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Pour the lime juice over the tuna steaks right after you take them from the stove, then serve.

Ogdog13 11-11-2009 03:11 PM

Baked Kale Chips
  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Ogdog13 11-11-2009 03:16 PM

Aisian-style Kale
  • 3/4 pound (1 large bunch) kale*
  • 2 to 3 teaspoons sesame oil
  • 1 small shallot, minced
  • 1 to 2 clove garlic, minced
  • 1/4 cup (2 thin) minced scallions, both white and light green parts
  • 1 teaspoon finely grated ginger root
  • 1 tablespoon low-sodium soy sauce

Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.

In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas. Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.

ABOUT COOKED KALE: Some people like their greens on the softer side. For this recipe, author Robyn Webb suggests two techniques to achieve that result:

After the 3 to 4 minutes' cooking time (but before the soy sauce is mixed in), add water, cover and let steam to desired texture. Continue the recipe with the soy sauce step as stated in the recipe directions.

The kale can first be plunged into boiling water and cooked for 3 to 4 minutes, then drained. Proceed with cooking the shallots and then add the kale as stated in the recipe directions.

Ogdog13 11-11-2009 03:19 PM

Asparagus with Lemon Vinaigrette
1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch freshly cracked black pepperor to taste
2 pounds asparagus stalks, washed and trimmed

In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.

Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.

Toss asparagus with enough lemon vinaigrette to lightly coat.

Arrange asparagus on serving platter or individual serving plates.

Ogdog13 11-11-2009 03:24 PM

Asparagus with Gremolata
  • 2 1/2 pounds thin asparagus, trimmed
  • Salt
  • Extra-virgin olive oil, for drizzling
  • 6 cloves garlic, crushed
  • 2 lemons, zested
  • 8 to 10 anchovies, 1 (2-ounce) tin, drained (use 1/2 cup pitted green olives if you do not care for anchovies)
  • 1/2 cup flat-leaf parsley, a couple of generous handfuls
Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.

While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.

Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.

Ogdog13 11-11-2009 03:26 PM

Grilled Asparagus with Green Peppercorn Vinaigrette
  • 3 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons green peppercorns in brine, drained
  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons canola oil
Whisk together the vinegar, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.

Heat the grill to high.

Toss asparagus with the canola oil and season with salt and pepper. Grill until tender, about 5 to 7 minutes.

Place grilled asparagus on a platter and drizzle the vinaigrette over the top.

Ogdog13 11-11-2009 03:33 PM

Egg & Mushroom Soup
  • 5 dried mushrooms.
  • 2 medium eggs.
  • 4 cups of chicken stock.
  • ˝ tablespoon of cooking oil.
  • 1 ˝ teaspoons of soy sauce.
  • 1 teaspoon of salt.
Wash the mushrooms, then allow to soak in a cup of water. Set aside.

Beat the eggs; then set aside.

Boil the chicken stock, then add the mushrooms (including the water they soaked in).

Boil for about 5 minutes.

Add the soy sauce and the salt.

Stir in the cooking oil and beaten eggs.

Serve hot.

Ogdog13 11-11-2009 03:36 PM

Crab-stuffed Mushrooms
1/4 cup minced scallions
2 tsp EVOO
4 oz drained canned crabmeat, cartilage removed
2 tblsp minced fresh parsley
1 tblsp drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
2 1/4 cup small mushrooms, stems removed* (24)
Ground red pepper to garnish

1. Combine scallions and oil. Saute for 2-3 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper
sauce. Stir well.

2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill
each mushroom cap with 1 t. crab mixture. Microwave on High 3-4
minutes, turning plate once. Remove mushrooms to serving plate; repeat
with remaining mushrooms and filling. Let stand 2-3 minutes before
serving. To garnish, sprinkle with ground red pepper.

Ogdog13 11-11-2009 03:43 PM

Marinated Mushrooms
  • 1 cup water
  • 1 1/2 pounds fresh mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 3 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons dried parsley
  • 1/8 teaspoon onion powder
In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.

Ogdog13 11-11-2009 04:16 PM

Baked Cabbage
  • 1 large head cabbage
  • 3 medium tomatoes, diced
  • 1 small white onion, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon caraway seed
  • 1/8 cup water or chicken stock
Preheat oven to 325°.
Quarter the cabbage and boil it in a large kettle or Dutch oven for 10 minutes. Remove cabbage sections; place in a shallow baking dish. Combine remaining ingredients in small bowl; pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces about halfway through cooking time so wedges cook evenly.

Ogdog13 11-11-2009 04:20 PM

Grilled Halibut with Tomato, Cucumber, and Lemon Sauce
  • 1/4 t freshly grated lemon zest
  • 1 1/2 T fresh lemon juice
  • 1/2 t dried oregano
  • 1/4 c olive oil
  • 3/4 c cherry tomatoes, halved, seeded, and sliced thinly
  • 1/2 c cucumbers, seeded and thinly sliced
  • vegetable oil for pan
  • 2 1-inch-thick halibut steaks (1 lb)
In a bowl whisk together lemon zest, lemon juice, oregano, and salt & pepper to taste. Whisk in oil until dressing is emulsified , and stir in tomatoes and cucumbers. Heat a ridged grill pan or cast-iron skillet over high heat until it is smoking. Brush with oil and grill halibut over moderate heat for 8 minutes, turning once and covering for the last 4 minutes. Transfer to plates and spoon dressing over.

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