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Ogdog13 11-16-2009 12:00 PM

Mustard And Coriander Crusted Salmon With Watercress
  • 1 tablespoon coriander seeds
  • 1 tsp mustard seeds
  • Pinch of crushed red pepper1 ¼ lbs skinless salmon fillet in one piece
  • Salt and freshly ground pepper
  • 1 tablespoon plus ½ tsp Dijon mustard
  • 1 tablespoon plus 1 tsp extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 bunches or bags B&W watercress (8 ounces) thick stems discarded
  • 1 cup tightly packed flat leaf parsley leaves
1. Preheat the oven to 425. In a coffee grinder, coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.
2. In a large nonstick ovenproof skillet, heat 1 tsp of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned. 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. Transfer the fillet to a cutting board.
3. Meanwhile, in a medium bowl, wisk the lemon juice with the remaining 1 tablespoon of olive oil and ½ tsp of mustard. Add the watercress and parsley, seson with salt and pepper and toss to coat. Cut thesalmopn fillet into 4 pieces and serve with the salad.

Ogdog13 11-16-2009 12:20 PM

Sauteed Radicchio and Fried Kale
  • 1 head radicchio di Treviso or medium round radicchio
  • 1 tablespoon olive oil
  • vegetable oil for frying
  • 4 kale leaves, tough ribs discarded, washed and patted completely dry
Cut radicchio into quarters through root end, cutting away any tough core but keeping quarters intact. In a skillet heat olive oil over moderately high heat until hot but not smoking and sauté radicchio, turning it occasionally, 5 minutes, or until tender. Season radicchio with salt and pepper and keep warm, covered.

While radicchio is cooking, in a deep heavy skillet heat 1/2 inch vegetable oil over moderate heat until hot but not smoking (about 350°F. on a deep-fat thermometer) and fry kale leaves, 1 at a time, turning them once, until crisp, about 15 seconds (kale will cause oil to spatter). Transfer kale as fried with tongs to paper towels to drain and season with salt. Serve kale with radicchio.

Ogdog13 11-16-2009 12:36 PM

Pizzeria Style Vinaigrette
  • ¼ cup raw unfiltered apple cider vinegar
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon dry granulated garlic
  • ½ teaspoon dry mustard
  • ¾ cup extra virgin olive oil – more or less as you like it
  • sea salt & freshly ground pepper to taste
In a small mixing bowl whisk together the raw apple cider vinegar, oregano, granulated garlic & dry mustard. Season with sea salt & freshly ground pepper. Then add the olive oil a little at a time and whisk until the dressing is well combined.

Ogdog13 11-16-2009 12:37 PM

Apple Cider Vinegar Salad Dressing
  • 1 cup of olive oil
  • 1/2 cup of Apple cider vinegar
  • 1 teaspoon of onion powder
  • 2 tablespoon of whole grain mustard or djion type mustard
  • 2-3 cloves of garlic minced
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried basil
  • 1 teaspoon salt
I don’t sweeten this at all, but for those not used to the bite of a vinegar dressing, you might need to. To sweeten, add:

A pinch of Stevia, or 2-4 teaspoons of sugar or natural sweetener

Combine all ingredients and mix well before using.

Ogdog13 11-16-2009 12:39 PM

French Salad Dressing Recipe
  • 2/3 cup extra virgin olive oil
  • 4 tablespoons of white vinegar
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar or Splenda
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of dry mustard
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of black pepper
Preparation Instructions:

Place all ingredients in a cruet or other sealed container and shake well to combine. Shake immediately before serving.

Ogdog13 11-16-2009 12:53 PM

Apple Cider Vinaigrette
  • 2 1/2 tablespoons fresh lemon juice
  • 2 1/2 tablespoons apple cider vinegar
  • 2 tablespoons apple juice
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 shallots, minced
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh or frozen chives
  • 1 tablespoon diced pimiento
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Whisk together all ingredients.

Ogdog13 11-16-2009 12:54 PM

Apple Cider Vinaigrette 2
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup apple cider vinegar
  • 1 tablespoon chopped flat leaf parsley
  • 2/3 cup olive oil
1 Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.
2 Slowly drizzle in the oil, whisking constantly, until thickened.
3 Adjust the seasonings to taste.
4 Store covered in the refrigerator for up to 2 days.
5 Bring to room temperature before using.

Ogdog13 11-16-2009 12:59 PM

White Wine Vinaigrette
  • 1/3 cup vegetable oil
  • 1/3 cup white wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

Ogdog13 11-16-2009 01:09 PM

Red and White Coleslaw Vinaigrette
3 cups red cabbage, chopped
3 cups green cabbage, chopped
3/4 cup green peppers, chopped
1/2 cup scallions, sliced
1/2 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
5 tablespoons white vinegar
6 tablespoons vegetable oil
1/2 teaspoon stevia

Put the two cabbages in separate large bowls.

In a small bowl toss together peppers and scallions; add salt and pepper to taste.

In a small saucepan combine and bring to a boil dry mustard, celery seed, salt, white vinegar, vegetable oil and sugar, whisk to dissolve sugar. Remove from heat and pour equal amounts of the vinaigrette over each bowl of cabbage mixing well.

Arrange the two cabbages on a plate separated by the peppers and scallions (see my photo) or blend all the ingredients together in a large salad bowl and serve.

Ogdog13 11-16-2009 01:13 PM

Scallops & Mussels, Vinaigrette
  • 36 Bay scallops
  • 1 c Lemon juice, or more if need
  • 36 Mussells, cleaned and de-bea
  • 36 Asparagus
  • 1 Boston lettuce
  • 1 ts Parsley-chopped
Dijon mustard vinaigrette:
  • 1 Egg yolk
  • 4 tb Dijon mustard
  • 1 Egg-hard boiled, chopped
  • 1/2 ts Pepper
  • 1/2 ts Salt
  • Sugar-pinch of 1 tb Onion-minced
  • 1 Garllic clove-minced
  • 2 ts Shallots-minced
  • 2 ts Oregano
  • 1 ts Basil
  • 2 ts Parsley-chopped
  • 1 c Olive oil
  • 3 tb White wine
  • 3 tb White vinegar

Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as-paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus-tard. Add all ingredients except oil, wine & vinegar. Add oil slowly in stream then add white wine & white vinegar.

Ogdog13 11-16-2009 01:18 PM

Gingered Turnips
  • 2 lb Turnips, peeled and cubed
  • 1/4 c Beef stock
  • 1/2 ts Sugar
  • 1/2 ts Ground ginger
  • 2 ts Soy sauce
Combine all ingredients in a saucepan, simmer until turnips are tender (15 minutes). Drain, mash until fluffy, adding cooking liquid as needed for desired consistency

Ogdog13 11-16-2009 01:22 PM

New Light Turnip Greens
  • 2 lb Tender turnip or mustard greens
  • 1 tb Olive oil
  • 1 sm Onion, chopped
  • 2 Cloves garlic, crushed
  • 2 c Water
  • 1/2 ts Salt
  • Hot pepper vinegar
Pick over mustard greens and remove tough stems. Wash in cold water until no trace of sand remains. Set aside to drain. Heat olive oil in large Dutch oven or stockpot. Add onion and saute until almost browned, about 5 minutes. Stir in garlic and cook another minute, then add water. Bring to boil. Add greens and salt, cover and simmer over low heat 15 minutes to 2 hours, or until greens are of desired doneness. Add enough water during cooking as necessary to produce at least 1 cup cooking juices, known as pot likker. Serve with hot pepper vinegar on side, for sprinkling over greens.

Ogdog13 11-16-2009 01:24 PM

Turnip Curry
5 tb Oil
  • 1 pn Fennel seeds
  • 2 lb Turnip, sliced into 1" strip
  • 2 ts Salt
  • 1/2 ts Turmeric
  • 1 1/4 ts Cumin, ground
  • 1 c Water
  • 1/4 ts Red chile, crushed
  • 2 1/2 tb Cilantro, chopped
Heat oil in a large skillet with a tight-fitting lid. Add fennel seeds & turnip strips. Fry, stirring, for 2 to 4 minutes over medium heat. Add salt, turmeric & cumin & mix well. Cover & cook gently over low heat for 10 minutes, the turnip should be soft. Uncover & drain off any excess oil. Add water, stirring & cook over medium heat for 3 minutes. Remove from heat & sprinkle in the crushed chiles & cilantro.

Ogdog13 11-16-2009 01:28 PM

Basque Hake (Merluza a la Vasca) Recipe
  • 6 hake steaks (about 6 ounces each)
  • 30 baby clams
  • 6 whole prawns (shrimp)
  • 6 cloves garlic
  • 1/2 onion, finely chopped
  • Parsley (briefly passed through a blender)
For garnish:
  • 2 eggs hard boiled, chopped
  • 3 asparagus spears
How to cook Basque Hake (Merluza a la Vasca):
Lightly fry the hake in olive oil on both sides. Remove and reserve.
To the same oil add the garlic, parsley and onion and fry gently.
Add the clams and prawns and simmer with a little water until the clams open.
Return the hake in the frying pan, cover and cook over low heat until tender (approximately 15 minutes).
Place the hake, clams and prawns on a platter and garnish with asparagus and chopped egg.

Ogdog13 11-16-2009 01:34 PM

Moroccan Hake Tagine Recipe
  • 6 hake or halibut fillets (about 6 ounces each), 1 inch thick
  • 3/4 teaspoon ground cumin
  • 1/4 cup extra virgin olive oil
  • 1 (15-ounce) can stewed tomatoes, chopped
  • 1 1/2 tablespoons drained capers
  • 1/2 teaspoon cinnamon
  • Salt and pepper
How to cook Moroccan Hake Tagine:
Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Pat hake fillets dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet.
Cover and simmer until fish is just cooked through, 8-10 minutes.

Ogdog13 11-16-2009 01:44 PM

Portuguese Hake in Aspic (Pescada en Gelia) Recipe
  • 2 pounds (1 kg) hake section, cleaned
  • Cucumber Sauce (see recipe below)
  • Court-bouillon
  • 1 fresh chilli pepper, chopped
  • 1 mild green pepper, sliced
  • 1 medium onion, finely sliced
  • 3 tablespoons lemon (or fresh lime) juice
  • 1 lemon wedge
  • A little each thyme and basil
  • Several sprigs of parsley
  • 1 teaspoon salt
  • Several peppercorns
  • 3 celery stalks with leaves
  • Aspic
  • 3 tablespoons chicken broth
  • Gelatin, as required
  • 3 tablespoons lemon juice
How to cook Portuguese Hake in Aspic (Pescada en Gelia):

Cut the pieces of hake into steaks about 1 inch (2 1/2 cm) thick, not more.

Take a wide earthenware or other cooking vessel, large enough to accommodate the pieces of fish side by side.

Into it put 2 1/2 pints (1 1/2 liter) water and the ingredients for the Court-bouillon.

Bring this to the boil and let it simmer for 20 minutes.

Slide in the pieces of the hake, bring back to the boil and continue simmering until the fish is cooked (10 minutes or less).

Remove the hake, rid it of skin and bone and divide it into bite-size pieces. Strain the stock. This should yield nearly 1 3/4 pints (1 liter).

Add the chicken broth and the gelatin (following the directions on the packet as regards quantity and method). Add also the capers and the lemon juice.
Arrange the pieces of hake in an attractive and shallow dish so that they almost fill it. Pour the stock gently over the fish, which it should just cover, filling the dish almost to the brim.

A little chopped parsley or some thin slices of cucumber with scalloped edges can be placed on top as decoration.

Put the dish in the refrigerator to set. This will probably take 4 hours, but allow 6 or 8 to be sure.

Bring the Hake in Aspic to table in its dish and serve separately a Cucumber Sauce.

Cucumber Sauce Ingredients:
  • 1 large cucumber
  • 1/2 pint (1/4 liter) double cream
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped chives
How to cook Cucumber Sauce:
Pare the cucumber and cut it into fine slices or thin strips.
Drain these well and pat them dry with a towel.
Beat the cream until it is stiff. Add the lemon juice to it gradually, then the onions and chives (with salt if needed), stirring throughout.
Combine all this with the cucumber and chill it slightly before serving.

Ogdog13 11-16-2009 01:50 PM

Hake with Herbs Baked in Foil
  • 4 x Filets of hake
  • 1 tbl Lemon juice
  • 2 tbl Chopped parsley
  • 1 tsp Chopped rosemary
  • 1 tbl Chopped basil
  • 1 tbl Chopped shallot
  • Paprika
  • Salt and pepper to taste
Method :
1. Season fish filets with salt and pepper.
2. Cut squares of parchment paper or kitchen foil 4 times the size of each filet.
3. Place each filet in a paper or foil square.
4. Mix the herbs with the lemon juice.
5. Place about 1 tablespoon of the herb mixture on top of each filet.
6. Fold paper or foil to make it like a package and close the fish well inside,but leaving space between the fish and the paper. The package should look like a half moon.
7. Place packages in pan and bake in preheated 350 degree oven for 25 minutes.

Ogdog13 11-16-2009 02:08 PM

Baked Hake
  • 6 Hake Steaks
  • Salt and Black Pepper
  • Juice of ½ a Large Lime
  • 3 Tablespoons of Cooking Oil
  • 14 or 16oz Can of Tomatoes
  • 1 Large Onion
  • 1 Clove of Garlic
  • 1 Small Green Pepper Marjoram
1. Wipe the steaks thoroughly and arrange them in a single layer in a buttered ovenproof dish.

2. Sprinkle them with salt and freshly ground pepper, and pour on the strained lemon juice.

3. Add one tablespoon of cooking oil and cover the dish with buttered foil.

4. Bake in the center of an oven pre-heated to 350oF (gas mark 4) for 25 minutes.

5. Meanwhile, chop the tomatoes; peel and finely chop the onion and the garlic.

6. Wash the pepper, remove the stalk, ribs and seeds; chop the flesh into small pieces.

7. Heat two tablespoons of cooking oil in a large frying pan. Add the onion, garlic and pepper and fry over low heat for 5 minutes.

8. Blend in the tomatoes; season to taste with salt, freshly ground pepper and marjoram. Simmer for a further 10 minutes.

9. Remove the fish from the oven and drain off most of the liquid. Pour the onion and tomato mixture over the fish and return the dish to the oven for 10 minutes.

Ogdog13 11-16-2009 02:10 PM

Poached Shark Remoulade Recipe
  • Shark Filets
  • Sliced Onion (optional)
  • Water
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Tarragon Vinegar
  • 2 tablespoons Prepared Mustard
  • 2 tablespoons Horseradish
  • 1 tablespoon Chopped Parsley
  • 1 teaspoon Paprika
  • 1/4 teaspoon Cayenne
  • 1 cup Oil
  • 1/4 cup Finely Chopped Celery
  • 1/4 cup Finely Chopped Green Onion
  • 1 tablespoon Minced Capers
Place shark filets in deep baking pan. Top with onion slices, if desired. Add water until pan is half full. Bake at 450 degrees for 45 minutes

Serve with Remoulade sauce. To make the sauce, mix lemon juice, vinegar, mustard, horseradish, parsley, paprika and cayenne. Pour in oil slowly, beating constantly. Then add celery, green onion and capers. Makes 1 3/4 cups.

Ogdog13 11-16-2009 02:11 PM

Cajun Shark
  • 1 1/2 pound shark, cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon crushed red hot pepper

Saute garlic in olive oil until golden; discard garlic. Pat shark dry on paper towels. Cook shark in oil over medium heat until it flakes easily when tested with a fork, about 4 to 5 minutes. Remove to a warm plate.

Add soy sauce and lemon juice to pan, let cook for 1 minute, stirring occasionally. Add shark to pan, sprinkle with the crushed red pepper.

Heat stirring for 1 minute. Note: For a spicier flavor, tabasco sauce, green onions and more red pepper may be added.

Ogdog13 11-16-2009 02:15 PM

Marinated Shark Steaks
  • 1 1/2 lbs. Shark Steaks
  • 1/4 cup olive oil
  • 3 Tbsp. soy sauce
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 clove garlic, minced
  • 1 tsp. minced ginger
  • 1/4 tsp. pepper
Combine all ingredients except fish. Place fish and marinade in plastic bag. Seal and refrigerate at least 1 hour. Broil 3 inches from heat, 4 to 5 minutes per side. Baste while cooking.

Ogdog13 11-16-2009 02:18 PM

Fragrant Toronean Tuna/Shark Steaks
  • 4 x - 6 shark, tuna, or halibut steaks
  • 4 tbl (60 ml) olive oil
  • 1 tbl (15 ml) ground cumin
  • 1 tsp (5 ml) chopped fresh parsley
  • 1 tsp (5 ml) chopped fresh cilantro (coriander)
  • 1 tsp (5 ml) chopped fresh mint
  • Salt and freshly ground pepper to taste
Method :
Brush the steaks with olive oil. Combine the remaining ingredients in a small bowl and rub into both sides of the steaks. Grill over hot coals or under the broiler until firm and cooked through.

Ogdog13 11-16-2009 02:25 PM

Bayou Shrimp Creole
  • 1 c Salad oil
  • 1 Stalk celery, diced
  • 5 c Onions, sliced
  • 1 c Chili sauce
  • 1 ts Curry powder
  • 3 Lge. bay leaf
  • 2 pk Frozen sliced okra
  • 2 cn Tomatoes (#303)
  • 3 lg Green peppers, sliced
  • 1 Stalk celery leaves, chopped
  • 1 ts Thyme
  • Salt, red & black pepper
  • 1/2 c Chopped parsley
  • 5 lb Shrimp, cleaned & deveined
Heat oil in lge. frying pan. Add green peppers, celery, celery leaves and onions. Cook over low heat, stirring until vegetables are eslightly softened. Add remaining ingredients except shrimp. Cover and simmer for 1 hour, stirring occasionally. Refrigerate for 24 hours. Add shrimp 1 hour before serving; heat thoroughly.

Ogdog13 11-16-2009 02:27 PM

Curried Okra
  • 1 lb Okra; cut 1 inch lenghts
  • 2 md Onion; minced
  • 4 tb Vegetable oil
  • 1/4 ts Cumin seeds
  • 1/4 ts Turmeric
  • 1/3 ts Ground red pepper
  • 2 ts Ground coriander
  • 1/2 ts Graram masala
  • Salt; to taste
Wash and cut okra. Heat 4 tablespoons salid oil and fry cumin seeds a second, add onions and cook for 10 minutes, until ligh brown. Add okra, turmeric, red pepper, coriander and salt. Mix. Cover and cook over medium for 10 minutes. Add garam masala and cook covered for another 10 minutes.

Ogdog13 11-16-2009 02:28 PM

Baked Okra
  • 1 pound fresh baby okra (no longer than 1-1/2 inches long)
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 1 clove garlic, peeled and chopped
  • 2 seeded, peeled, and diced tomatoes
  • 1 tablespoon lemon juice
  • 1 pinch each salt and black pepper

Trim the okra by cutting the stem off close to the top. Wash them very well in cold water, and dry them off completely.

Heat 1 tablespoon olive oil in a saucepan. Saute the okra in the oil over high heat for 3-5 minutes, then remove from pan to paper towels.

Heat the other tablespoon olive oil in the saucepan. When hot, add the chopped onion and saute for 2-3 minutes. Add the garlic and saute for another 2 minutes. Add the diced tomatoes and stir together until the mixture boils. Turn down to a simmer, add the lemon juice, salt, and pepper. Let simmer for 30 minutes.

Place a spoonful of the sauce on the bottom of a serving dish. Place the okra on the sauce, and cover with the remaining sauce before serving.

Ogdog13 11-16-2009 02:31 PM

Dry Indian Okra
  • 1 pound okra
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon Coriander seeds
  • 1/2 medium onion
  • 2 plum tomatoes
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1 pinch cayenne
  • salt and pepper
  • 1/2 lime, juiced

Trim stem end and bottom tip of each okra fruit then cut each fruit into pieces about 1 inch long. Heat vegetable oil in a large saute pan over medium high heat. Finely dice onion. Place coriander seeds in oil for about 10 seconds until fragrant then add okra and onion. Saute for about 10 minutes stirring occasionally.

Meanwhile cut tomatoes in half and squeeze out seeds. Discard seeds and roughly chop tomato. After 10 minutes reduce heat on okra to medium and add tomatoes to pan along with cumin, coriander, cayenne, a sprinkle of salt and some black pepper.

Continue cooking for another 10 minutes. Add lime juice and taste for seasoning adding more salt or pepper if necessary.

Ogdog13 11-16-2009 02:33 PM

Lady Fingers Okra
  • 3 cups Fresh whole okra
  • 1/4 cup Tomato chopped
  • 1/4 cup Red onion chopped
  • 1 tablespoon Fresh ginger root finely Chopped
  • 1/4 cup Vinegar

Cook okra in small amount of water until tender but not mushy (about 5 to 10 minutes).

Drain. Arrange in single layer in glass dish (do not use a metal dish or container). Pour vinegar over the okra marinate in refrigerator 3 hours Drain; discard vinegar. Arrange okra in serving dish. Garnish with chopped tomatoes onions and ginger root. Serve chilled.

Ogdog13 11-16-2009 02:39 PM

Creole Spiced Seafood Gazpacho
This isn't IP perfect, but close!!!

  • 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
  • 2 red peppers, rough chopped
  • 2 medium yellow onions, rough chopped
  • 2 cucumbers, peeled and rough chopped
  • 4 stalks celery, rough chopped
  • 1/4 cup minced shallots
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh horseradish
  • 1/4 cup chopped fresh cilantro
  • 2 cups V-8 juice
  • 1/2 cup to 1 cup Absolute Pepper Vodka
  • 2 tablespoons Worcestershire sauce
  • 1 dash Liquid Crab Boil
  • juice of 4 lemons
  • salt and pepper
  • 1/4 cup brunoise parsnips
  • 1/4 cup brunoise red onions
  • 1/4 cup brunoise red peppers
  • 1/4 cup brunoise celery
  • 1/4 cup brunoise cucumbers
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)
  • 1 pound medium shrimp, peeled, tail-off, and cooked
  • 1 pound lump crab meat, picked for cartilage
  • 1 pound lobster meat, cooked and diced
  • 1 cup fresh herb salad
In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad

Ogdog13 11-16-2009 02:42 PM

Spicy Vegetable Soup
Lynn's Malawgatany, also called "Rasam" (pronounced RUSSUM) in some parts of India, is an excellent tonic for the winter flu and cold season! If you don't have all day to stand by the soup pot - and who does at this time of year?! - this is a perfect crockpot recipe.

2 tablespoons sesame or corn oil
6 white onions, peeled and cut into rings
4 cloves of garlic - roasted and then chopped
4 - 5 cups vegetables of your choice (ie., green peppers, carrots, etc.) chopped
1 habanero chile, chopped (OPTIONAL - only use for SUPER HOT soup!)
4 tomatoes - chopped (add a small can of tomato paste for a richer stock)
teaspoon red pepper
teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon black pepper
tablespoon tobasco
gallon of water
1. Heat the oil in a large stockpot and quickly saute onions, garlic.
2. Add all other chopped vegables, including the optional habanero, and saute. If you are using potatoes do NOT add them at this point.
3. Add chopped tomatoes and heat for approximately 10 minutes.
4. Mix all spices into vegetable mixture.
5. Add water to soup pot and bring to boil. Simmer for approximately 4 hours.

Ogdog13 11-16-2009 02:43 PM

Spicy Vegetable Soup
this is a perfect crockpot recipe.
  • 2 tablespoons sesame or corn oil
  • 6 white onions, peeled and cut into rings
  • 4 cloves of garlic - roasted and then chopped
  • 4 - 5 cups vegetables of your choice (ie., green peppers, carrots, etc.) chopped
  • 1 habanero chile, chopped (OPTIONAL - only use for SUPER HOT soup!)
  • 4 tomatoes - chopped (add a small can of tomato paste for a richer stock)
  • teaspoon red pepper
  • teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • tablespoon tobasco
  • gallon of water
1. Heat the oil in a large stockpot and quickly saute onions, garlic.
2. Add all other chopped vegables, including the optional habanero, and saute. If you are using potatoes do NOT add them at this point.
3. Add chopped tomatoes and heat for approximately 10 minutes.
4. Mix all spices into vegetable mixture.
5. Add water to soup pot and bring to boil. Simmer for approximately 4 hours.

Ogdog13 11-16-2009 03:00 PM

Bean Sprout And Cucumber Salad
  • 2 c. fresh bean sprouts
  • 2 med. cucumbers
  • 1/4 c. soy sauce
  • 2 tbsp. vinegar
  • 1 tbsp. sesame oil
  • 1 tsp. sugar
  • 1/8 tsp. dry mustard
  • 1 tbsp. sesame seeds, toasted
Cook bean sprouts in boiling salted water for 2 minutes. Drain and chill.
Score unpeeled cucumbers by running the prongs of a fork down the side then cut into thin slices. Arrange cucumbers and sprouts on individual serving plates.

In a small screw-top jar combine soy sauce, vinegar, sesame oil, sugar and dry mustard. Cover and shake well.

Pour dressing on salad, and top with toasted sesame seeds.

Ogdog13 11-16-2009 03:05 PM

Oriental Bean Sprouts
  • 2 tbsp. peanut oil (sub olive oil if desired)
  • 3 stalks celery, sliced
  • 6 mushrooms, sliced
  • 1/2 c. chicken stock
  • 1 tbsp. soy sauce
  • 1 sm. onion, chopped
  • 1 tbsp. salt
  • 1 lb. bean sprouts
  • 1 tbsp. cornstarch with 1/4 c. water
Preheat pan and add oil; saute celery, onion, and mushrooms until onion is limp. Add chicken stock, soy sauce, and seasonings. Bring to a boil and add bean sprouts. Stir fry a few seconds, then cover and let simmer about 5 seconds. Thicken with cornstarch mixed with cold water, adding a little at a time until it is thick enough to hold vegetables together.

Ogdog13 11-16-2009 03:06 PM

Bean Sprouts (korean)
  • 1 lb. fresh bean sprouts
  • 1 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 green onion, chopped
  • 1 clove garlic, crushed
  • Dash pepper
Wash bean sprouts. Steam for 3 minutes. Cool. For dressing, combine remaining ingredients and pour over sprouts. Stir and refrigerate.

Ogdog13 11-16-2009 03:10 PM

Stir-Fried Bean Sprouts
  • 1 cup (about 2 ounces) mung bean sprouts
  • 1 tablespoon soy sauce
  • 1/2 teaspoon stevia/splenda
  • salt to taste
  • 1 tablespoon vegetable oil for stir-frying
  • few drops of Sesame oil
Wash and drain the bean sprouts, trimming the ends if desired.

Add oil to a heated wok or heavy skillet. When oil is ready, add the bean sprouts and stir-fry briefly. Add the soy sauce, stevia and salt. Stir-fry another few seconds and add the sesame oil. Serve hot.

Ogdog13 11-16-2009 03:17 PM

Sprouted Lentil Tabouli
  • 3 C green lentil sprouts
  • 1 bunch scallions, chopped
  • 1 bunch parsley, rough chopped
  • 1/2 head celery, finely chopped
  • 2 cucumbers, finely chopped
  • 3 tomatoes, finely chopped
Mix all ingredients in a large bowl. Toss with sea salt, pepper, fresh lemon juice and olive oil to taste.

Ogdog13 11-16-2009 03:22 PM

Apio (Sephardic Sweet-Sour Celery)
  • 2 c Water
  • Juice of 2 or 3 lemons
  • 1/4 c Vegetable or olive oil
  • 1 tb stevia
  • 1 ts Salt or to taste
  • 2 bn Celery; leaves removed, stalks cut into 1 1/2 inch long pieces
Combine water, lemon juice, oil, stevia and salt in large saucepan. Bring to boil over high heat. Add celery. Cover and simmer until tender, about 20 minutes. Serve warm as side dish or at room temperature, or chilled as appetizer. Makes 6 to 8 servings.

Ogdog13 11-16-2009 03:28 PM

Celery Sukiyaki
  • 1 1/2 lb Flank steak
  • 3 tb Salad oil
  • 3 c Celery, sliced diagonally
  • 2 sm Onions, sliced, separated Into rings
  • 1 Beef bouillon cube
  • 3/4 c Boiling water
  • 1 c Water chestnuts, sliced
  • 5 tb Soy sauce
  • 1 1/2 ts Ground ginger
  • 1/2 ts Ground black pepper
Cut steak into thin diagonal slices. (For easier slicing, partially freeze first.) In large skillet, heat 2 tb oil. Add steak strips, a few at a time. Brown on both sides. Remove and set aside. Add celery and onion to skillet. Saute for 3 minutes in 1 tb oil. Dissolve bouillon cube in water. Add to skillet along with water chestnuts, soy sauce, ginger and black pepper. Stir well. Add browned steak; spoon juice over steak. Cover and simmer 10 minutes or until steak and vegetables are fork tender. Serve over rice.

Ogdog13 11-16-2009 03:56 PM

Spicy Kohlrabi
  • 4-5 medium kohlrabi, with greens, washed, about 2 lbs. (1 kg)
  • 3 tablespoons vegetable oil
  • 4 bay leaves
  • 1 teaspoon finely chopped garlic
  • 2 serrano peppers, finely chopped (optional)
  • 1/2 teaspoon crushed carom seeds
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cracked black peppercorns, to taste
  • 1/2 teaspoon turmeric
  • 1 1/2-2 cups water
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon garam masala (to garnish)
1 Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens.
2 Heat oil over medium high. Add bay leaves, sauté 15 - 20 seconds, remove.
3 Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.
4 Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat.
5 Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.
6 Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.

Ogdog13 11-16-2009 04:01 PM

Kohlrabi Slaw
  • 2 small kohlrabi
  • 1 cup radish
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
1 Peel two small kohlrabi.
2 Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
3 Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
4 Add shredded veggies and toss.
5 Chill for 30 minutes or more.

Ogdog13 11-16-2009 04:12 PM

Whole Soya Bean Recipe

• 500 gm Soya bean chunks
• 2 Onions ( finely chopped)
• 2 tsp Ginger-garlic paste
• 4 stalks Curry leaves
• 1 tsp Chilly powder
• 2 tsp Coriander powder
• 1/2 tsp Pepper powder
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• Salt to taste
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 tbsp Vegetable oil
• 1/4 cup Water

How to make Whole Soya Bean:
• Soak the Soya bean chunks in water for 15 min.
• Squeeze out the water and keep aside.
• Heat 2 tbsp vegetable oil in a pressure cooker.
• Put mustard seeds and cumin seeds in the oil and let them splutter.
• Add onions and sauté, till they turn pink.
• Add the ginger-garlic paste and fry, till the onions turn light brown.
• Add curry leaves and sauté for a while.
• Add turmeric powder, chilly powder, coriander powder, pepper powder, garam masala and salt. Stir.
• Once the raw smell goes, add 1/4 cup water and allow it to boil.
• When water starts to boil, add the soya bean chunks and mix well.
• Pressure cook it, upto 3 - 4 whistles.
• Whole Soya Bean is ready.

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