My Quinoa Balls

Ingredients:

• ½ cup cooked butter beans
• 1 cup cooked quinoa
• 1 cup corn meal (coating)
• 1 cup mixed wholegrains ground or flour – (like buckwheat & oatmeal)
• 2 tbs ground flax seeds
• 2 tbs soy sauce
• 2 tbs oilve oil
• 1 tsp lemon juice
• ½ tsp salt
• ½ black pepper
• 1 egg
• Pinch nutmeg
• 1 tsp chilli powder
• ½ tsp cayenne pepper
• ½ tsp cumin
• 1 tsp garlic powder
• 1 tsp molasses

Preparation:

Combine all ingredients (except for the cornmeal) in a bowl mixing thorougly. Mixture should be sticky but manageable.

Form into a little larger than golf sized balls and rolls them in the corn meal to coat. Then place the balls on a parchment lined baking sheet.

Bake at 350° F for 25- 30 minutes turning over half way through. 

Freeze any left overs

The Ultimate Ginger Juice!

Ginger, Cucumber, Mint, Cayenne with Lemon Tea. The ultimate Ginger Juice!

For those interested in anti-inflammatory foods and or beverages. I came up with this beverage you can drink all day-evey day, in addition to the water you would normally consume daily. The bonus being that this beverage consists of highly anti-inflammatory and cleansing properties.

My source for the anti inflammatory information is http://nutritiondata.self.com/ 

Ingredients:

• ½ pound Raw Ginger Root skinned, rough chopped
• 1 small bunch Mint (about 20 leaves)
• 4 Lemons halved, squeezed
• 4 Tea bags
• 1 Cucumber seeded, chopped
• 6 quarts water
• 1 tablespoon Cayenne Pepper

Preparation:

First things first, peel and chop up the ginger. Fill a stock pot with 6 quarts of water and add the ginger. Cut the lemons in half and squeeze the juice into the pot. Bring up to boil, then reduce heat and simmer for 2 hour or until you have reduced to about 4 quarts. 

Turn off the heat and add the tea bags and mint leaves.  Let the bags steep for 20 minutes. Remove the tea bags and allow the liquid to cool.

Peel and scrape the seeds out from the cucumber. Chop the cucumber into pieces and place in a one quart blender.  Pull the ginger pieces out of the stock pot, with a slotted spoon (leaving the lemon halves) and add to that blender with ½ quart of the liquid, from the stock pot and the cayenne pepper.

Liquefy the contents for at least 5 minutes.  After you’ve blended well, add the liquid back to the stock pot and bring back to a boil. Allow to cool and separate, equally, into two 2 quart pitchers.

This liquid is concentrated. So when you want to use it, dilute with water and fortify with maple syrup (for a cleanse) or sweeten with Stevia.

Cajun Dirty Rice

Ingredients:

• 1 ½ cups jasmine rice (use brown rice for healthier version) 
• 2 cups chicken broth
• 1 cup water
• 3 tablespoon vegetable oil
• ½ pound ground pork
• 3 slices of bacon, chopped
• ½ onion, chopped
• 2 celery stalks, chopped
• ¼ green bell pepper, diced
• ¼ red bell pepper, dice
• 1 jalapeños, seeded and finely diced
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 2 green onions, chopped
• ½ teaspoon Filé powder
• ½ cup chicken livers, pureed (optional)

Preparation: 

Use the 1 ½ cups of rice with 2 cups of broth and ½ cup of water, cook for a few minutes less than the package instructions.

Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan let cool.

While the rice cools, In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.

Add the ground pork and increase the heat to medium high. Chop up the pork with a wooden spoon to break it up. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery and onions. Brown them all over medium-high heat. Cook until those vegetables become translucent. Then add the pepper and the garlic. Here is when you will add the liver if you are using. Make sure to turn the heat down to low, as to not burn the fonds (particles formed on the bottom of the skillet).

Mix together the Cajun seasoning, Filé powder with the remaining water and deglaze the pan, scraping the bottom of the pan with a wooden spoon. Boil away most of the liquid and then add the cooked rice.

Toss to combine.

Turn off the heat and add the green onions. Toss once more to combine and serve hot.

Proof that you don’t need a recipe to make Granola

Blueberry, Sunflower & Flax Seed Granola with Nutella

I know it sounds crazy; but when you want to cook something, there really are no limits to what you are willing to make. No limits, if you are like me, and don’t throw anything away.

Every now and then I get the urge to cook something.  Maybe it’s because of all the recipes I see on blogs, Twitter and Face book. Yesterday was one of those times.  I knew that there wasn’t much in the pantry, in the way of ingredients.  Except for this ridiculous, ten pound box of Quaker Oat Meal, I purchased the other day at Costco.

That started me thinking… Maybe there’s enough stuff to make some kind of granola. Why granola?  Who knows?  I just wanted to make something.

After digging around some more; I found a bag of unsalted sunflower seeds and flax seeds from Trader Joes. “This is looking promising.” I’m sure to have a few more, of the basics in the refrigerator. Good, I found a half of a stick of butter.  I also remembered storing some dried blue berries in the fridge a month or so ago. So I added those to the list of ingredients. If I don’t have something like honey or sugar, this project is over. I needed a sweetener / binder.  Luck have it, there was an unused bottle of Organic Blue Agave, from the 2 pack at Costco, in the back of the spice cabinet.

“Ha! This might turn out to be healthy, after all.”

Wait… I’m not done yet. I found a little Tupperware container with about 1/4 cup of brown sugar. Of course there is always plenty of Olive Oil in the house; so I pulled that down as well. Last but not least, I found a jar of Nutella with maybe two tablespoons still in the container. Since I didn’t have any nuts, I figured that would work.

I put all this stuff together and Voilà! GRANOLA.

Don’t quote me on this recipe, I didn’t measure anything.  I just eyeballed it.

Ingredients:

• 4 cups Quaker Oats
• 2 cups unsalted Sunflower Seeds
• 1/2 cup Flax Seeds
• 1/4 stick of Unsalted Butter
• 1/4 cup Olive Oil
• 1/4 cup Grape Seed Oil
• 2 tbsp Nutella
• 1/4 cup Brown Sugar
• 1 cup Organic Blue Agave
• 1 cup dried Blueberries

Preparation:

Preheat the oven to 200⁰ F, with the rack set to the middle of the oven. Cover and soak the dried blue berries in a bowl for about 15 minutes. In a microwave proof bowl, melt butter and Nutella and mix until well blended (15 second intervals until melted).  In the meantime, add all the dry ingredients together (oats, flax seed, sunflower seeds) to a large mixing bowl.

Combine the Nutella/butter mix with the Blue Agave and Olive Oil.  Pour this liquid over the dry ingredients and mix well. Drain the blueberries well and add to the mixing bowl, continue stirring.  If the mixture looks too dry, then add the grape seed oil.  I added it anyway (luckily it worked out). Finish the mixture with the brown sugar half at a time, while stirring continuously.

Cover a baking pan with aluminum foil and coat with a non-stick cooking spray. Spread the granola mixture evenly, about 1/2 thick, over the lined pan.  Place the pan in the oven for 1 and 1/2 hours, stirring the mixture every 15-20 minutes, until evenly browned.  The granola will look brown in color, but feel a little soft to the touch.  Don’t worry; it will harden once it starts to cool.

Surimi (Imitation Crab Meat) Mock Sushi Bowl

Course: main meals

PointsPlus™ Value:    6
Servings:  1

Preparation Time:  15 min
Cooking Time:  0 min
Level of Difficulty:  Easy

Not much cooking involved. Easypeasy. Not sure why it’s 6 points., but it’s healthy.

I know it’s not real sushi, nor in a bowl, but hey… whatever.

Ingredients:

•  2 cups cabbage, finely sliced  
•  1 small carrot, diced very small (or two baby carrots)
• 1 tsp onion, grated
• 1 tsp carrot, grated
• 1 tsp fresh ginger, grated
• 1 tsp fresh garlic, grated
• 1 tsp Sriracha (more if you like it hot)
• 1 mushroom cap, sliced thin
• 1/4 medium English cucumber, diced very small
• 1 tbsp sweet pepper diced.  (about 1/8 of a small red pepper)
• 2 oz imitation crab, sliced thin or shredded  
• 1 Tbsp Pickled Sliced Ginger, minced (Gari)
• 1 Tbsp rice vinegar  
• 1/8 tsp toasted sesame oil  
• 1 tsp sesame seeds  
• 1 scallion, sliced thinly (diagonal)  
• 1 tsp reduced-calorie mayonnaise  
• 1 tsp wasabi, prepared
• 6 snow peas, sliced thin  
• 2 tsp tamari sauce   

Instructions:

To begin the dressing, in a small bowl mix the rice vinegar with grated onion, garlic, carrot and ginger.  Let that sit while you prepare the rest of the ingredients.

Slice the cabbage as thin as possible (you can option to dice it). Next prep the veggies by dicing, as small as possible, the carrot, cucumber and red pepper. Julienne the snow pea pods. Quarter and slice the mushroom (you can use any mushroom you want). Put those veggies in a bowl and mix them together.  Next slice the scallion on the diagonal into small pieces, put aside. Chop, slice or shred the Surimi (imitation crab).

To build the salad, plate the cabbage on the bottom, add crab and diced veggies and spread evenly over the cabbage.

In the same bowl you have the rice vinegar and grated veggies; add the wasabi, tamari and sesame oil, Sriracha and mayo. Mix the dressing to incorporate those ingredients. Mince the pickled ginger and add to finish the dressing.

Pour dressing over the salad and mix thoroughly. Finish off with the sesame seeds and scallions over the top.

The Secrets of Ginger

Ginger has been revered in Indian and Chinese civilizations for over 5000 years for its powerful health imparting properties. In fact, Indian ginger is said to have the most potent medicinal properties.

Preparation and Storage
In Asian cooking ginger is almost always used fresh, either: minced, crushed or sliced. Fresh ginger can be kept for several weeks in the salad drawer of the refrigerator. Dried ginger should be ‘bruised’ by beating it to open the fibers, then infused in the cooking or making ginger beer and removed when the flavor is sufficient. Ginger is to be store dried and powdered ginger in airtight containers.

Culinary Uses
Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.

Attributed Medicinal Properties
Ginger has long been ascribed aphrodisiac powers, taken either internally or externally. It is mentioned in the Karma Sutra, and in the Melanesian Islands of the South Pacific it is employed ‘to gain the affection of a woman’. Conversely, in the Philippines it is chewed to expel evil spirits. Ginger is a known diaphoretic, meaning it causes one to sweat. It was recorded that Henry VIII instructed the mayor of London to use ginger’s diaphoretic qualities as a plague medicine.

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein. Ginger root is also used to treat nausea related to both motion sickness and morning sickness. Ginger has been found to be even more effective than Dramamine® in curbing motion sickness, without causing drowsiness. Ginger’s anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. Ginger’s therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. Other uses for Ginger Root include the treatment of asthma, bronchitis and other respiratory problems by loosening and expelling phlegm from the lungs. Ginger Root may also be used to help break fevers by warming the body and increasing perspiration.

• Danish researchers found that ginger can block the effects of prostaglandin – a substance that cause inflammation of the blood vessels in the brain and can lead to migraines.
• Ginger was found to be effective for relieving the severity of nausea even in cases of pregnancy.
• Many women claim that ginger tea helps rid them of menstrual cramps.
• It has anti-inflammatory properties that can lessen the pain of rheumatoid arthritis.
• Respiratory infections – it is well known for its warming action on the upper respiratory tract, so it has been used to treat colds and flu.
• It has been found to be effective in cramps caused by stomach gas. Ginger also stimulates digestion.
• It has a wholesome effect on the circulatory system as it makes the platelets less sticky and is of great benefit in case of circulatory disorders.
• As a mood enhancer, ginger’s cineole content may help contribute to stress relief.         
• It is a great mouth freshener and ginger tea has vastly refreshing properties.

Singapore (Not Rice) Cabbage Noodles

One of my favorite dishes of all time is Singapore Rice Noodles.  However, it’s very high in sodium and carbohydrates.  Here is my healthier alternative to this fabulous dish.

Ingredients:

• ½ head of thinly sliced cabbage
• 2 large eggs
• 2 tbsp curry powder
• ¼ tsp oriental sesame oil
• 5 tsp peanut oil
• 8 ounces medium shrimp, shelled and deveined 41-50 count)
• 2 tbsp minced fresh ginger
• 3 garlic cloves, minced
• 2 fresh hot chili pepper, partly seeded and slivered if you’re scared of heat
• 3 ounces Chinese barbecue pork or smoked ham, cut into 1/4 inch julienne
• ½ red bell pepper, cut into 1/4 inch julienne
• 1 green bell pepper, cut into 1/4 inch julienne
• 12 whole scallions cut diagonally into 1 inch lengths
• 1 carrot cut into strips 1 ½ inch lengths
• 1 ½ cups fresh bean sprouts
• ½ cup (no or low sodium) chicken broth
• 2 tbsp soy sauce
• 2 tbsp dry sherry
• 1 tbsp Sriracha
• Cilantro for garnish

Preparation:

Heat up 1 tsp of the peanut or vegetable oil into a heavy skillet or wok. Pour in and scramble the eggs until just set; turn out onto a plate, julienne and reserve.

Return the skillet/wok to moderately high heat and spoon in 1 tsp of the oil. Add the shrimp and stir fry until just barely cooked, but seared. Remove the shrimp and set aside for later

Return the skillet/wok to moderately high heat; add another 1 tsp of the oil. Add the pork and stir fry until seared, about 1 minute. Remove and reserve.

Return the skillet/wok to moderately high heat; add another 1 tsp of the oil. Add carrot first and cook for about 1 minute, then the ginger, garlic, chilies,  stir fry until fragrant, about 30 seconds. Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.

Deglaze with a few tablespoons of water and cook until it boils away. Push the ingredients to the sides of the wok and add the remaining 1 tsp of oil. Add 1/2 of the scallions plus the bean sprouts and cabbage; toss over high heat until very hot, a couple of minutes.  Pour in the chicken broth and bring to a boil to reduce.

Return the shrimp and pork to the skillet/wok and add the soy sauce, curry, sesame oil and sherry and Sriracha. Boil and reduce to thicken; mix well and season to taste.

Add the reserved scrambled eggs and remaining scallions.

Serves 4-6

What does, “Ginger Ale is made with real Ginger mean?”

The other day, while watching television, I saw a commercial for Canada Dry Ginger Ale.  It was the standard, dorky commercial we are accustomed to seeing, with dancing bottles or something to that effect.  What was of interest to me and really caught my attention, was when the commercial repeatedly emphasized the fact that “Canada Dry Ginger Ale,” is made with real ginger.  WHAT?!?

What other ingredient would they use to make Ginger Ale, if not from REAL ginger?  Is Canada Dry trying to say,“the other brands do not use real ginger?”  This is a little disturbing, don’t you think? Why would a company, whose most fundamental ingredient and namesake is ginger, feel it necessary to bring this fact to our attention? Is this some sort of a REVELATION?

I’m just saying…

If you want to know what I think? Ginger is good for you. In fact, it’s one of my favorite things to eat. Therefore, if Canada Dry Ginger AIe is made from real ginger, then… I guess I am a fan.  I eat lots of ginger, on a regular basis. It has a very distinctive taste that I enjoy; especially that mild burning sensation that you feel when eating it.  I suppose it wouldn’t be a bad thing for me to point out, it is considered a super food.

Insane Ciabatta Salmon Salad Sammies

I know everyone is so concerned about bread; and how bad it it for you.  Look! Ciabatta bread is not that bad for you. Compensate for the bread with Salmon and your own mayo. It tastes sooooo good! Take the good with the bad and try this. This sammie will make you cry, it’s so good!

Ingredients:

• 2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked
• 2 green onions, finely chopped
• 1/2 cup of your favorite Aioli

My Aioli:

• 1 1/2 tablespoons finely chopped shallot
• 1 teaspoons fresh lemon juice
• 2 egg yolks
• 1 teaspoon Dijon mustard
• 1 cup virgin olive oil
• 1/2 teaspoon cold water
• 1 teaspoons Sherry wine vinegar
• 1 1/2 teaspoons finely grated lime peel
• 2 teaspoon Rosemary minced 
• 2 clove Garlic minced
• Coarse sea salt
• Freshly ground black pepper

Combine shallot, lemon juice, rosemary, garlic, mustard, vinegar, and lemon peel in medium bowl. Cover; let stand 30 minutes. Whisk in egg yolks and olive oil to create emulsion add water if too thick. Season with salt and pepper. Cover; chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.

Arugula or other greens

4 4-inch squares ciabatta (Target and Meijers Sells them if you can’t find)

Preparation:
Place first 2 ingredients in medium bowl; stir in Aioli to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with arugula or greens of your choice, then salmon; cover with remaining bread.

Ohhhh happy day!!!!!!

Short Grain Brown Rice Risotto with Bacon & Mushrooms

Let me know what you think…

Ingredients:

• 2 strips (2 ounces) low sodium bacon
• 2 tbsp reserved bacon fat
• 2 tbsp extra virgin olive oil
• 2 oz. porcini or shitake dried mushrooms
• 1 lb portabella or crimini (baby portabella) mushrooms, chopped.
• 2 fat cloves of garlic, minced or pressed
• 2 med shallots, diced
• 2 stalks celery, diced
• 1 med carrot, diced
• ½ cup white wine
• 2 tbsp sweet unsalted butter
• 2 cups short grain brown rice
• 6 cups low sodium chicken stock
• 2 cups of water
• ¼ cup Chopped Parsley
• 1 tsp Chopped Rosemary bottled (double if fresh)
• Salt & Pepper

Preparation:

Covered, heat chicken stock & water, in a med. sauce pot, to a very low simmer.  Meanwhile cut bacon into small pieces and cook in 5 ½ quart skillet, until crisp. Remove bacon and allow draining, on a paper plate or towel.  Reserve 2 tbsp of the rendered bacon fat. Using the same skillet add the shallots, carrots and celery. Season with salt and pepper to taste (remember we will be adding sodium from stock, bacon and parmesan cheese). Sauté over med heat for 3-4 minutes until they start to get translucent, add mushrooms and continue to sauté another 5-7 minutes (once liquid has evaporated). 

Take vegetable mixture out and set aside.  In the same skillet bring the 2 tbsp of rendered bacon fat up to medium heat and add short grain rice. Sauté for a few minutes, once you start to smell a nutty fragrance temporarily remove the skillet from the heat and add wine. Stir wine and rice until the liquid evaporates. Stir in one cup (usually 2 ladleful) to start off the process. Turn the heat down to a simmer and keep adding ladlefuls of stock gently stirring and pulling the starch out of the rice. Allow each ladleful to be absorbed before adding the next. Only use a heat resistant spatula or a wooden spoon.

Brown rice is slower to cook than regular rice. So you have plenty of time. Now you can take the hydrated mushrooms out of the liquid and chop them up. Add the mushroom liquid to the skillet when adding the next ladleful of stock.

Once you have added approximately half of the stock (about 15-20 min.), add the hydrated mushrooms, the previously cooked vegetables, the mushrooms, rosemary and the bacon. Continue adding ladlefuls of stock until rice is just al dente about 30-45 minutes. (It could be more or less depending on size of skillet and temp).

Remove the Risotto from the heat to finish. At this point make sure there is a little bit of liquid in the skillet. Melt butter into the Risotto, add parsley and parmesan cheese. You may need to add a little more stock to if it’s not creamy enough (NOT STIFF & CLUMPY).  Cover the rice and allow it to sit for a few minutes.

When serving, drizzle “EXTRA” virgin olive oil; and maybe a little more parsley and if you must… parmesan cheese over the top.