Creamy Chicken and Vegetable Curry with Saffron Rice

Recipes from Roger Codding

Ingredients:

• 3 LBs chicken breast¬cubed
• 1 cup low-fat plain yogurt
• 2 teaspoons garlic powder
• 2 teaspoons lemon pepper
• ½ cup olive oil
• 2 teaspoons salt
• 1 LB mix of fresh or frozen Asian vegetables (bok choy, carrots, snow peas, broccoli, bamboo shoots)
• 1 cup saffron rice (Mahatna makes a terrific yellow saffron rice)

To Prepare:

1. Cube chicken breast
2. Combine with yogurt, spices, olive oil, salt. Marinate for at least one hour, up to overnight.
3. Sautee chicken (in marinade) until ¾ of the way done
4. Add chopped veggies, stir to combine. Cook for 5 minutes, until softened.
5. Add uncooked rice (if too much of the marinade has cooked off, you may need to add up to a half cup of water to make sure the entire mix of chicken, rice, and veggies is coated by the creamy curry sauce)
6. Cook for approx. 20 minutes, stirring constantly, until rice is cooked through.

Southwestern Grilled Chicken W/ Roasted Corn & Black Bean Relish

Recipes from Chef Mitchell

Ingredients:

• 2 chicken breast
• 1Tsp garlic minced
• 1tsp chili powder
• 1tsp cumin
• 1tsp paprika
• 2 Tsp fresh cilantro
• ½ cup corn
• ½ cup black beans (rinsed)
• ¼ cup fresh diced tomatoes
• 1Tsp diced red onions
• 2Tsp fresh lemon juice
• 3Tsp olive oil
• Salt and Pepper To Taste

Marinade

Combine all spices. Combine ½ Tsp garlic, 1 Tsp cilantro, 1Tsp lemon juice and 1Tsp olive oil. Rub marinade on chicken. Sprinkle with ½ of the spice mixture and reserve remaining spices for relish. Sprinkle with salt and pepper. Marinate for at least ½ hour 24 hours WOW!!!!!!! Grill, Sautee or Bake. Whichever style of cooking method you prefer. Cook until internal temperature 165 degrees.

Relish

Roast corn with ½ tsp of olive oil salt and pepper 350 degrees preheated oven 10-12 minutes or until some kernels are slightly golden brown. Combine remaining ingredients: spice mixture, 1 Tsp cilantro, 1/2 Tsp garlic, black beans, diced tomatoes, diced red onions, 1 Tsp lemon juice, and 2 Tsp olive oil. Salt and pepper to taste.

Light Pumpkin Dip

Recipes from Amy Cooper

Ingredients:

• 1 package light cream cheese (1/3 less fat) room temperature
• 3/4 cup pumpkin puree
• 1/2 cup of packed Splenda brown sugar blend
• 1 tablespoon pumpkin pie spice
• 1 tablespoon sugar free maple syrup

Combine cream cheese, pumpkin, and brown sugar with electric mixer on medium speed until blended. Add spice and syrup and mix on high speed until smooth and fluffy. Serve with fresh apple slices and reduced fat graham crackers.

Yummy Pumpkin Fudge

Ingredients:

• 3 cups sugar
• 1 1/2 sticks margarine- room temperature
• 2/3 cup evaporated milk
• 1/2 cup pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 package of butterscotch chips
• 1 jar of marshmallow fluff
• 1 teaspoon of vanilla extract
• 2 cups of chopped pecans
• 1 cup marshmallows

In a heavy saucepan, combine sugar, margarine, milk, pumpkin and spice. Bring mixture to a boil stirring constantly for approximately 10-12 minutes until mixture is thick and has reduced. Remove from the heat and stir in butterscotch chips until dissolved. Stir in marshmallow fluff until incorporated. Stir in 1 cup of pecans and vanilla. Pour mixture into a greased cookie sheet and spread evenly. Top with marshmallows and remaining pecans. Let set at room temperature for one hour. Chill in the refrigerator until completely set, about 1-2 hours. Cut and enjoy.

Click here for more pumpkin recipes from Amy

October 11th , 2009

Gnocchi di Patate – Potato Dumplings with Veal Ragu and with Gorgonzola Sauce

Recipe from Antonio Lombardi of al Sospiro Restaurant

Serving for 4 people

Veal Ragu Sauce

1. sauté minced veal
2. add fresh diced or canned peeled tomatoes
3. add salt and black pepper to taste
4. let simmer for 15 mins
5. add sauce to the bowl with dumplings
6. add fresh grated Parmesan cheese
7. mix to coat dumplings with sauce
8. serve single portions in a medium size pasta bowl

September 27th , 2009

Roasted Butternut Squash Chili with Crisp Polenta Rounds

Recipe from Carla Hall

Makes 2 quarts or 8 to 10 servings

• 2 tablespoons vegetable oil
• 2 medium onions, finely diced
• 6 medium cloves garlic, minced or grated on microplane
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• Salt to taste
• ½ cup roasted tomatoes
• 1 can chick peas, drained and rinsed
• 3 cups vegetable broth
• 3 pounds butternut squash, diced into ½” cubes
• 1 tablespoons brown sugar
• 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
• Ground black pepper, to taste

1. Heat large pot on medium-low heat. Add oil, then onions. Cook for 5 minutes or until soft. Add garlic and continue to cook until onions are translucent and sweet. Stir in cumin, paprika and salt
2. Add roasted tomatoes, chick peas and vegetable broth. Check seasonings. Simmer for 20 – 25 minutes
3. Preparing the squash: In a large bowl, toss butternut squash in olive oil and salt & pepper. Pan roast squash in small batches until seared nicely and golden brown. Set aside. (Squash should be slightly crunchy.)
4. Add brown sugar and fresh oregano. Adjust seasoning (salt or more brown sugar, if necessary.) Add squash 10 -15 minutes before serving. Serve with crispy polenta 

September 27th , 2009

Crisp Polenta Rounds

Recipe from Carla Hall

½ sheet pan or about 30 - 2” rounds

• 6 cups water
• Table salt, to taste
• 1 ½ cups medium-grind cornmeal, preferably stone-ground
• 3 tablespoons unsalted butter, cut into large chunks
• ¾ cup grated cheddar cheese, plus more for garnishing
• Ground black pepper

1. Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium high heat. Reduce the heat to the lowest possible setting, add 1½ teaspoons salt, and pour cornmeal into the water in a very slow stream from a measuring cup, while whisking in a circular motion to prevent lumps
2. Cover and cook about 30 minutes, stirring vigorously with a wooden spoon once every 5 minutes and making sure to scrape clean the bottom and corners of the pot. Cook until the polenta has lost its raw cornmeal taste and becomes soft and smooth
3. Stir in butter, cheddar, salt and pepper to taste. Spread hot polenta in buttered or oiled sheet pan. Place wax paper or parchment paper on top and smooth with hands. Chill
4. When totally cooled, punch polenta out into rounds or cut into squares. Heat oil in pan and fry polenta rounds and/or squares until lightly brown. Drain on paper towels. Server with chili

September 13th , 2009

Shakshuka

Recipe from Debbie Amster

• 2 pounds fresh tomatoes, chopped, or one 28-ounce can tomatoes
• 2 large onions, chopped
• 3 tablespoons, extra-virgin olive oil
• 2 green, red or yellow peppers, chopped
• 6 cloves garlic, chopped
• 2 teaspoons salt, or to taste
• 1/2 teaspoon sweet paprika
• ½ teaspoon hot paprika
• 1 teaspoon cumin
• 2 tablespoons chopped fresh parsley
• 2 teaspoons tomato paste
• 12 large eggs

1. In a large frying pan sauté the onions with a pinch of sea salt in oil 3-5 minutes. Add garlic and peppers and sauté an additional 3 minutes. Add tomatoes and spices and cook for about 30 minutes stirring occasionally.
2. Beat eggs and pour over tomato mixture and stir occasionally until set.

September 13th , 2009

Moroccan Tomato Salad

Recipe from Debbie Amster

• 6 plum tomatoes, chopped
• 2 tablespoons red onion, chopped
• 4 sprigs flat-leaf parsley, chopped
• 2 tablespoons capers
• ¼ cup minced dill pickles
• 6 pitted green olives, minced
• 2 pickled hot peppers, chopped
• ½ of a preserved lemon, skin only, rinsed and finely chopped
• ¼ cup vegetable oil
• ¼ cup lemon juice
• Salt and pepper

August 30th , 2009

Sausage, Onion & Pepper Penne

Recipe from Jason Casassa

Servings: 4 to 5

• Ingredient	Quantity
  Pasta, penne, cooked	2 lb
  Olive Oil, 80/20	3 Tbl
  Green Pepper, julienne	12 Oz
  Spaghetti Sauce, Pandini's or personal favorite	3 Cups
  Sausage Mild Italian Rope, roasted, sliced thin	12 Oz
  Caramelized Onions	8 Oz
  Parmesan Cheese, shredded	1/4 Cup
  Parsley, Flat Leaf, {Chopped Fine}	1Tbl
  Fresh Baked Bread, Optional

1. Place sauté pan over high heat. Add oil and sauté peppers 3-4 minutes or until tender.
2. Ladle spaghetti sauce into the bottom of the sauté pan, and reduce heat to medium-low.
3. Add sausage and onions to the sauté pan and reheat quickly to 165°F.
4. Place pasta portion into (212˚F, or boiling) hot water bath for 30 seconds to re-heat.
5. Add hot penne portion to the pan and toss to coat; reduce heat to low for 1-2 minutes.
6. Remove pasta from pan and place on a service plate. Pull the sausage, peppers and onions to the top of the pasta in view, and pour any remaining sauce over the sausage and pasta.
7. Garnish entire plate with shredded parmesan cheese and chopped parsley.
8. Serve with bread if desired.

August 2nd , 2009

Peach & Coffee BBQ Sauce

Recipes from Howard Foer. Howard served grilled duck breast with the Peach & Coffee Sauce

• 1 medium Onion -- Rough Chop
• 2 tablespoons Groud Coffee -- In Coffe Filter and Cheese Cloth
• 1 stick Cinnamon
• 1 tablespoon Ground Corriander
• 1 teaspoon Cumin
• 1/2 teaspoon Red Pepper flakes
• 1 cup Red Wine Vineager
• 10 whole Peaches -- Peeled & Cut off Pit
• 1 teaspoon Salt

Peel Peaches and take meat off the stone
Saute Onion in pan with Cinnamon Stick and tied up coffee sachet
Add all ingredients to the saute pan and simmer until reduced by about half
Once reduced remove sachet of coffee and cinnamon stick temporarily
Use a Hand emersion blender to puree the mixture
Add Sachet and Cinnamon stick back into mixture
Reduce until the thickness covers the back of a spoon
Chill and serve as you determine
Yield: "1 1/2 quarts"

August 2nd , 2009

Peach Soup

Recipe from Howard Foer

• 12 whole peaches Peeled
• 2/3 cup orange juice
• 1/3 Cup Sugar Amount depends on sweetness of
• Peaches
• 3 ounces Peach Schnapps
• 3 ounces Cointreau
• Pinch Cinnamon
• Pinch Nutmeg
• 1/2 Ounce Ginger Peeled
• Pinch Salt

Peel Peaches and Take Meat off Stone
Add all ingredients to sauce pan reserving the peaches
Bring to a simmer and add Peaches
Take off heat and let stand until room Temperature
Puree in Blender
Pass Through Fine Sieve Refrigerate and Serve

Description:
"Summer Peach Soup"
Yield:
"6 ounces"

August 2nd , 2009

Basil Blueberry Vinaigrette

Recipe from Howard Foer

• 3 Cups Olive Oil
• 2/3 Cup Vinegar -- Of Choice
• 2 Cups Basil -- Leaves
• 1 Whole Shallot
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Dijon mustard
• 2/3 Cup Fresh Blueberries
• Salt and pepper

Add Shallot, lemon, mustard and vinegar to blender
Blend ingredients until smooth
Slowly pour olive oil into blender
Add all basil and blend until desired look
Add salt and pepper
Add blueberries and pulse the blender until they just break

Description:
"Summer Basil Blueberry Vinaigrette"
Yield:
"32 ounces"

July 26th , 2009

Chilled watermelon salad with Feta and Mint

Serves 20
Recipe by Joe Fleischman

Ingredients:

• 1 Medium seedless watermelon, about 5lbs 8oz. crumbled feta 1oz. fresh
• mint or to taste
• 1 tsp sea salt
• Juice of 1 lime

Method:

1. Cut watermelon into 4 pieces, remove flesh from skin. Cut watermelon in 1/2" dice and place in mixing bowl
2. Seperate mint leaves from stems and roughly chop. Add to mixing bowl with melon
3. Add crumbled feta to mixing bowl and sprinkle with salt and lime juice
4. Stir all ingredients together and chill for at least 1 hour. Serve

July 19th , 2009

Cold Cucumber Yogurt Soup

This is a delightfully refreshing soup for a hot summer day
Recipe by Debbie Amster

• 4-5 Kirby cucumbers peeled, seeded and diced (or substitute 1 English cucumber)
• 3 cups organic unflavored yogurt (preferably whole milk yogurt)
• ¼ cup chopped scallions
• 2 Tbs. chopped fresh mint
• 2 Tbs. chopped fresh dill
• 2 Tbs. chopped fresh oregano or ½ tsp dried
• 1 Tbs. chopped fresh thyme or ½ tsp. dried
• 4 Tbs. chopped fresh tarragon or ½ tsp. dried
• 2 cloves garlic minced
• ¼ cup walnuts chopped
• 1-2 tsp. sea salt (to taste)
• freshly ground black pepper (to taste)
• 1 cup cold water (or more for desired consistency)
• ½ cup raisins

June 28th , 2009

Donna Klein
From The Tropical Vegan Kitchen by Donna Klein (Penguin Books , 2009)

 Serve with tortilla chips or as a side salad.
 
Yields about 3 cups
 
2 medium ripe tomatoes (about 6 ounces each), chopped

• 1 cup cooked and cooled fresh yellow or white corn
• 3/4 cup chopped red bell pepper
• 1 small red onion (about 4 ounces), chopped
• 1/4 cup chopped fresh cilantro
• juice of 1 to 2 limes
• 1 tablespoon extra-virgin olive oil
• 1 to 2 jalapeno chili peppers, seeded and finely chopped
• 1 to 2 teaspoons chipotle puree
• ½ teaspoon coarse salt, or to taste
  
  In a medium bowl, toss all ingredients until well combined. 
  Cover and refrigerate a minimum of 1 hour or up to 2 days.  Serve chilled or return to room temperature.

May 31st, 2009

Asian Spring Rolls (makes 12 rolls)
Recipe by Debbie Amster

• 12 8 1/2 inch Rice Paper Wrappers
• 3 sheets of toasted nori quartered
• 1/2 Cup Fresh Mint, Cilantro, Thai or regular Basil (or a combination) leaves
• ½ cup arugula or watercress
• 6 Scallions cut into slivers the long way
• 1 pint sprouts (sunflower, alfalfa, radish, broccoli, etc.)
• 1 ripe avocado sliced thin

1. Place warm water in a pie plate.
2. Prepare the other ingredients and set them out on your work surface.
3. Place 1 rice paper wrapper at a time in the warm water and let soak for 20 seconds or until soft.
4. Place on a cutting board or clean surface.  Place a piece of nori on the bottom two-thirds of the rice paper. Place some of each of the remaining ingredients on top of the nori, being careful not to overstuff the roll, as the wrapper will tear if it is too full.
5. Roll one side of the rice paper over the veggies into a cylinder and then fold in the sides and continue rolling into an “egg roll” shape. The rice wrapper is sticky when it’s wet, so it will adhere to itself.  The rolls are best served the same day.  If storing in the refrigerator, cover them well with plastic wrap or a damp cloth so that they don’t dry out.
6. Serve with dipping sauce.

*Other options for filling – 2 cups chicken, cooked and shredded; 1 dz. Cooked shrimp-peeled and cut in half the long way; 1 cup feta cheese; 1 medium carrot julienned; 1 shredded raw beet; 1 cucumber peeled and julienned; 1 cup shredded cabbage; 1 cup cooked rice noodles or vermicelli; 1 cup cooked salmon

**Note: Rice paper wrappers can be found in Asian markets, Roots and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won’t be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.

Dipping Sauce (makes 1/2 Cup)

• 1/4 Cup Peanut or Almond Butter
• 1 Tbsp Rice Vinegar
• 1 Tbsp Warm Water
• 2 Tbsp Soy Sauce
• 1 Tsp Toasted Sesame Oil

1. Place all the ingredients in a bowl and whisk until smooth.

*Note –to add spice use 1-2 tsp. Sriracha Hot Chili Sauce or other hot sauce.

May 17th, 2009

Vanilla Yum Cups

This recipe is a very friendly kids recipe, it  is designed to provide your child with a very healthy fun nutritious snack that they can make at home anytime, and share with friends.
In addition they can freeze garnish,  and serve anytime.

Recipe developed by Lowry Martin of "Have Your Cake And Eat It Too" (veggiecakes.@aol.com) and her granddaughter Jayla Henderson. At the market, the recipe was demo'd using whole-wheat crepes instead of pastry cups.  Crepes can be found ready-made in large supermarkets.

Procedure:

Blend yams, yogurt, and Agavi together in one mixing bowl. Once blended, place spoonful in each whole wheat pastry cup.  Garnish each pastry cup with whip cream, blueberries/strawberries and cinnamon/ or chocolate powder.

Makes approx 10   -  2 .5 oz servings

90 Cal,  2 grams fat, 0.5 Saturated, 2 grams fiber, 1 gram protein

May 10th, 2009

Salata Hummus
Chickpeas Salad
(Kay Karim)

• 18 oz can chick peas
• ½ cup diced fresh tomatoes
• ¼ teaspoon salt
• ¼ cup chopped scallions
• ¼ cup chopped Italian parsley
• Juice of one lemon
• 2 tablespoons vinegar
• 2 tablespoons olive oil

Green Beans with Tomatoes
Fasulia Khathra
(Kay Karim)

• 1 pound fresh or frozen green beans
• 2 tomatoes diced
• 1 large onion sliced
• 1 8 oz can tomato sauce
• 1 teaspoon Salt
• 1/3 cup extra virgin olive oil
• 1 teaspoons Allspice
• 1 teaspoon black pepper
• 1 cup water

Rice with Carrots ( vegetarian)
Timman bil Jizar
(Kay Karim)

• We make this recipe during Lent.
• 1 cup chopped carrots
• ½ frozen peas
• ½ cup chopped onions
• 1 cup rice
• 2 cups water
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon Arabic spices

Zucchini with Tomatoes (Vegetarian)
Tapsi Shijar
You can use yellow squash for this recipe too.
(Kay Karim)

• 4-5 zucchinis
• 1 large onion sliced
• 4 cloves of garlic sliced
• 1 large tomatoes sliced
• 1 8 oz can tomato sauce
• 1 cup water
• ½ teaspoon salt
• ½ tsp black pepper or Arabic spice
• ¼ cup olive oil

Yogurt Dill Sauce
(Kay Karim)

• 2 cups plain low fat yogurt
• 2 cloves garlic chopped
• ½ cup fresh dill chopped
• ½ tsp salt

November 9th, 2008

Harper Caron from Uncle Julio's Rio Grande Cafe in Bethesda

VEGETABLE QUESADILLAS

Procedure:

JULY 13, 2008

Three Sisters Succotash
Recipe by CiCi Williamson

Background of the Three Sisters Crops:

Although Native American tribes had plenty of land, they used it wisely for efficient food production. One ancient tradition was planting three vegetables together. Corn, beans and squash were sown together on the same bit of land. This combination replenished soil nutrients and aided growth. Corn demands a lot of nitrogen and beans replace it. The beans used the corn stalks as poles to climb. The squash shaded the land below, retaining moisture and blocking weeds. Gardeners today can still use this inventive way to grow highly nutritious fresh vegetables.

RecipeCopyright from The Best of Virginia Farms Cookbook & Tour Book by CiCi Willliamson (Menasha Ridge Press).

RECIPE FOR JUNE 29, 2008

Alaskan Halibut

Alaskan Halibut in Foil from Steve Rudman of Willoughby's Market Alaskan halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones. And it's a perfect fish for grilling! The use of a pouch to cook fish is not a new concept but provides an easy and nearly fool-proof way to cook the halibut perfectly.

Serves 4.

RECIPE FOR JUNE 22, 2008

PASTA WITH SEASONAL GREENS

This is a versatile recipe that can be prepared with many different seasonal vegetables found in the Farmers Market, many different kinds of pasta, and many varieties of cheese. Quantities can also be varied to taste.

Serves 4

Recipes

THIS WEEK'S RECIPES WERE FURNISHED BY:

Kitchen Memories

 A Legacy of Family Recipes from Around the World

Anne Snape Parsons and Alexandra Greeley

Corn Fritters (recipe below)