Thai Lettuce Wraps

Healthy and delishes!! It takes about 30 minutes to pull it together.

1 tbsp soy sauce

1 tbsp fish sauce

Zest of 1 lime

Juice of 1 lime

1/2 tsp Honey

1 tbsp peanut oil

3 cloves garlic, minced

1 jalapeƱo, minced

4 scallions, minced

1 stalk lemongrass, minced

1 lb ground pork

5 oz spinach

1/2 c Basil leaves

1/4 c peanuts

1 onion, sliced thin

Shredded carrots

Lettuce leaves

Combine soy sauce, fish sauce, lime zest, juice and honey.

Heat oil in a large skillet. Add garlic, Chile, scallion and lemongrass, cook for 30 seconds. Add pork and cook until browned, stir in sauce and spinach and cook until wilted.

Serve with lettuce, onion, carrots and peanuts.

Serves 4.

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Spicy Carrot Salad

  
This is a great cooked spicy carrot salad. 

Ingredients:
10 oz shredded carrot
2 tbsp sunflower oil
1 large onion, sliced thun
2 tbsp harissa
1/2 tsp ground cumin
1/2 tsp caraway seeds, freshly ground
1/2 tsp sugar
3 tbsp cider vinegar
6 oz baby arugula
salt and pepper

Steam carrots for 10 minutes. In another pan, cook onion with 1 TBSP oil over medium high heat until crispy and browned.

In a small jar, combine harissa, cumin, caraway, sugar, cider vinegar and 1 Tbsp of oil. 

Toss carrot and onions with the dressing and set aside for 30 minutes to deepen the flavors.

Serve atop arugula.

Serves 4.

Asian Slaw

 Edit   

This is a tasty slaw with Asian flare. It also will keep overnight in the fridge for lunch the next day.

Ingredients:

  • 1 head of shredded cabbage
  • 2 grated carrots
  • 2 TBSP toasted sesame oil
  • 2 TBSP rice vinegar
  • 1 TBSP soy sauce
  • 2 TBSP sesame seeds

Combine oil, vinegar and soy sauce in a small jar. Toss with remaining ingredients.

Serves 6. 2 WW PP.

Carrot and Daikon Salad with Peanut Dressing

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This is adapted from Diana Henry’s A Change of Appetite. It’s crispy and crunchy with a spicy sauce – how can you go wrong? I added some spinach and served with brown basmati – if you can’t go without meat add some grilled chicken.Ingredients

EQUIPMENT:
food processor or a blender
9 1/2- inch springform pan
INGREDIENTS:
Vegetable oil and flour for preparing the pan
3 cups pumpkin or butternut squash puree
3/4 cup 1% fat milk
1/3 cup honey (113g)
1/3 cup unbleached, all-purpose flour
Grated zest of1lemon (preferably organic)
1/ 4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
LEMON SAUCE:
Grated zest of 1 lemon, preferably organic
1/ 3 cup freshly squeezed lemon juice
3 tablespoons honey
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Directions

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1. Preheat the oven to 425 degrees F. Oil the pan and set aside.
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2. In the bowl of a food processor or a blender, combine the pumpkin puree, milk, honey, flour, lemon zest, salt, vanilla, and eggs. Process to blend.
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3. Pour the mixture into the prepared pan. Place the pan in the center of the oven and bake until golden and firm, and a toothpick inserted into the center of the flan comes out clean, 35 to 45 minutes.
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4. Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the flan on the pan base.
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5. While the flan cools, prepare the topping: Combine the lemon zest, honey, and lemon juice in a small saucepan and simmer over low heat until the honey is dissolved, 2 to 3 minutes.
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6. Serve the flan warm or at room temperature: Cut it into thin wedges and top with the warm lemon sauce.

Ingredients:
1 daikon radishes, julienned
1 c shredded carrots
6 radishes, sliced thin
1 c mung beans
1/4 c cilantro leaves
1 TBSP rice vinegar
Juice of 1 lime
1 tsp sugar
2 c spinach

Combine vinegar, lime juice and sugar in a bowl, whisk until sugar is dissolved. Toss with remaining ingredients. Set aside.

Dressing:
1 1/2 TBSP peanut oil
3 shallots, sliced thin
2 garlic cloves, minced
3/4 inch piece of ginger, minced
1 red chile, sliced thin
1/4 c peanuts, chopped
2 tsp sugar
1 1/2 tsp soy sauce
2 TBSP sesame oil

Heat peanut oil in a skillet, add shallots, cook over medium heat until golden brown. Add garlic, ginger,-‘s chile cook for 1 minute. Add peanuts and sugar stir for a couple minutes until sugar starts to caramelize. Take off heat and lime juice and soy sauce. And 2 TBSP water then sesame oil.

Spoon peanut dressing over spass and serve.

Serves 2 – 4.
4 WW PP.

Nori Salad Dressing with Pickled Veggies

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This salad is a little fussy, it’s worth it.

6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 English hothouse cucumber, thinly sliced
2 TBSP sugar
1 TBSp salt
1 1/4 c unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 c vegetable oil
2 TBSP soy sauce
1 TBSP rice vinegar
6 c lettuce

Place radishes, carrots, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 c vinegar, and 2 c water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.

Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.

Beef and Farro Stew

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This one was inspired by F&W, I made a few minor changes. This is a stick to your ribs kind of meal, perfect for a chilly winter night.

Ingredients:
1 TBSP canola oil
1 1/2 lb stew meat, cut into 1-inch pieces
Salt and pepper
9 c chicken stock
1 head of garlic, peeled
6 thyme sprigs
3 bay leaves
1 c farro
2 tomatoes, chopped
1 leek, light green and white parts only, thinly sliced
2 celery ribs, thinly sliced
3 small carrots, chopped
2 white miso
2 tsp smoked paprika
Parmigiano-Reggiano cheese, grated

In a large pot heat the oil. Season the meat with salt and pepper, add half to the pot and cook over moderate heat, turning, until browned, about 5 minutes; using a slotted spoon, transfer to a large plate. Repeat with the remaining meat.

Add 1 c of the stock and stir, scraping up any browned bits. Add the remaining stock along with the meat, garlic, thyme and bay leaves and bring to a simmer.

Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.

Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes.

Stir in the tomatoes, leek, celery, carrots, miso and paprika. Cover and cook until the vegetables are tender, about 10 minutes. Discard the thyme sprigs.

Serves 6 – 8.

Lentils with Broiled Eggplant

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Yes, I’m obsessed – Ottolenghi is a god in my world. This is an amazing meatless Monday dish. It might be pushing it for a weeknight meal, but you can roast the eggplant in advance. Leftovers – can’t wait!!

Ingredients:
2 medium eggplants
2 TBSP red wine vinegar
Salt and pepper
1 c lentils
3 small carrots, peeled, chopped small
2 celery stalks, chopped small
1 bay leaf
3 springs thyme
1 onion, minced
3 TBSP olive oil
20 cherry tomatoes, halved
1/4 c chopped herbs, dill, parley & cilantro
2 TBSP Greek yogurt

Prick eggplant all over, broil for an hour turning several times until charred and collapsed. Let cool then scrape out flesh and drain for 30 min. Chop, stir in 1/2 TBSP vinegar, salt and pepper. Set aside.

Lower temp to 275 and roast tomatoes for 25 min. Set aside.

Cook lentils according to package stir in carrots, celery, bay leaf, thyme and onion. Cook until tender about 25 minutes. Remove bay leaf and thyme. Add rest of vinegar, 2 TBSP olive oil and salt and pepper. Stir in herbs and tomatoes.

To serve, spoon lentil into bowl, pile on eggplant and top with a dollop of yogurt.

Serves 4