Kimchi Soup


This is a combo a few of recipes that I found one from an online site and one from the kimchi chronicles. You can add more ham, substitute browned ground pork and add tofu. I kept it light and that piece of cheese makes it crazy good!!

3/b lb chopped ham, ground pork or beef
1 TBSP sesame oil
3 c chopped kimchi and liquid
1 onion, chopped
1 TBSP kochujang
1 TBSP kochukara
1 TBSP fish sauce
4 c water
1 slice American cheese
5 scallions

Heat oil in a large pot. Add ham and cook for 5 minutes over medium heat. Add kimchi and liquid, onion, kochujang and kochukara sauté for 5 minutes. Add fish sauce and water bring to a boil then reduce to simmer and cook 10 minutes. Add cheese and cook for 5 more minutes. Garnish with green onions.

Serves 4.

Baked Salmon with Shallots and Capers


I love salmon and Im lucky enough to have an awesome fish monger at my darners market. I found this recipe on, super easy and delicious!!

1/4 chopped shallots
1/8 c drained capers
1 tsp dried dill weed
1 lb skinless center-cut salmon fillet
2 tsplemon-pepper seasoning
4 thin slices of lemon
1 TBSP butter

Lemon wedges

Preheat oven to 425°F. Place large sheet of parchment on baking sheet.

Mix shallots, capers and dill in small bowl. Place salmon on parchment, sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon, Dot with butter and top with lemon slices. Fold up edges to enclose salmon; seal.

Bake salmon just until opaque in center, about 28 minutes. Open parchment transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.

Serves 4.

Quinoa with Pistachios


I have a stack of “to try” recipes that im slowly cooking my way through. This one is perfect for a weeknight when you are already chopping shallots for another dish. The pistachios add a nice salty crunch.

2 tsp olive oil
1 shallot, finely chopped
Salt and pepper
1 c quinoa, rinsed well
1 1/2 c chicken broth l
1/4 c pistachios, chopped
3 TBSP chopped flat-leaf parsley
1 TBSP chopped fresh mint

Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.

Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes. Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.

Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

Serves 4 – 6.

Pasta Dumplings with Spinach

20130224-061114.jpgThis recipe is from the Nov 12 issue of Bon Appetite, its been in my pile of recipes since. I call is pasta dumplings, the actual name is Frascatelli, it is a semolina dumpling, made by sprinkling water on semolina flour – I have a feeling the technique takes a little time to master – I winged it and they turned out wonderful! I did not have mustard greens so I used spinach – turned out yummy!

2 c semolina flour
1/4 c unsalted butter
1 bunch mustard greens, chard, kale or spinach –
If using chard, kale or mustard greens remove center rib and chop
Freshly ground black pepper
1/4 c grated Pecorino or Parmesan

Spread semolina flour in an even layer in an 8x8x2″ baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds.

*I cheated a bit here and formed the dumplings myself.

Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).

Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water, gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer to another large rimmed baking sheet.

Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes. Add cooked frascatelli and toss gently to coat. Add greens and fold gently just to coat and slightly wilt the greens. Season to taste with salt and pepper and divide among bowls. Top with grated cheese.

Serves 4.

Italian Wedding Soup


The folks at Eating Well did it again!! a great hearty soup that is low fat! I added a few extra veggies.

1 lb ground turkey breast
1 c whole-wheat breadcrumbs
1 large egg, lightly beaten
1/4 c finely chopped fresh parsley
2 cloves garlic, minced
1 TBSP Worcestershire sauce
1/2 tsp crushed fennel seeds
1/2 tsp freshly ground pepper
1/4 tsp salt
2 tsp extra-virgin olive oil
1/2 c dry white wine

1 TBSP extra-virgin olive oil
1 c chopped onion
1 c chopped carrots
1 c chopped celery
4 c chopped spinach
4 c cabbage
8 c chicken broth
1 15-ounce can white beans, rinsed
8 c coarsely thinly sliced kale leaves
1/2 c Romano cheese, grated

Combine turkey, breadcrumbs, egg, parsley, garlic, Worcestershire, fennel seeds, pepper and salt in a large bowl. Refrigerate for 10 minutes to firm up. With damp hands, shape the mixture into 32 meatballs (about 1 scant tablespoon each).

Heat 2 tsp oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 7 to 9 minutes. Remove from the heat and add wine, stirring gently to loosen any browned bits.

Heat 1 TBSP oil in a soup pot or Dutch oven over medium heat. Add onion, carrots and celery and cook, stirring, until the onion is translucent, 7 to 9 minutes. Stir in broth, canbage, beans, kale, spinach and the meatballs and any juice. Bring just to a boil, reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 25 minutes. Top each portion with 1 tablespoon grated cheese.

Serves 8.

Peanut Butter and Jelly Oat Bars


I’m always looking for healthy treats for my kids and these fit the bill. They are skinny minies so I’m not worried about fat. These are easy and yummy!

1 c whole wheat flour
1 c oats
1/2 tsp baking soda
1/2 c butter or coconut palm oil at room temp
1/2 c coconut palm sugar or brown sugar
1/2 c peanut butter
1 egg
1 tsp vanilla
1/4 milk
1/2 c jelly or jam of your choice

Preheat oven to 350. Grease an 8×8 pan.

Combine palm oil and sugar. Beat for 1 minute. Add peanut butter, egg, milk and vanilla. Add baking soda, flour and oats combine.

Spread into pan. Add jelly and swirl into oat mixture. Bake 25 – 30 minutes.

Makes 16.

Pasta with Truffles and Asparagus


I whipped this amazing little dish up last night in less than 20 minutes. I prefer creme fraiche, but you can use heavy cream. This is a rich dish, and worth every creamy calorie! The truffles send it over the top. I used jarred truffles, so I added the juice to the creme Fraiche for a little extra truffly goodness.

8 oz fresh pasta
10 oz asparagus, rough ends snapped off
8 oz cream fraiche
2 black truffles, sliced thin

Bring a large pot of salted water to boil. Add asparagus and cook for 4 minutes. Remove and chop into 1/4 inch pieces.

Add pasta to the boiling water cook 4 minutes.

In a large skillet, heat creme fraiche, add pasta and cook for 2 minutes on medium high. Add asparagus, cook 1 more minute.

Top with truffles and parm cheese.

Serves 2.