Post by testdummy on May 6, 2009 11:11:11 GMT -5
While I still love my fried foods, lately I have been more drawn to healthy eating.
I haven't actually tried these but they look AMAZING. Hopefully, one day when I'm not lazy I can cook some up (I tend to stay away from cooking or eating red meat(though sometimes you can't resist)...so seafood and veggies recipes here I come!). Also, these recipes are a bit more complicated!
Shrimp Sprout Rolls with Lime Dip
serves: 4
1 tbsp. fresh minced ginger
1/4 cup rice wine
2 tbsp. dark soy sauce
zest of 1 lime
1 pound medium shrimp, shelled (I shouldn't have to write this but wild shrimp k?!?!)
Juice of 2 limes
1/2 tsp. red chile flakes
1 clove garlic, minced
1 tbsp. evaporated cane juice crystals
1 1/2 tbsp. fish sauce
Pinch of sea salt and black pepper
1 tbsp. sesame seeds
2 heads Boston lettuce, leaves separated
1 cup broccoli, radish, or mustard sprouts
1. In a large bowl mix together ginger, rice wine, soy sauce, and lime zest. Add shrimp, toss to coat well, and marinate for up to 1 hour in the refrigerator.
2. Meanwhile, in a small bowl mix together lime juice, chile flakes, garlic, cane juice crystals, fish sauce,salt and pepper. Set aside.
3. In a skillet over medium heat, lightly toast sesame seeds, about 2 to 3 minutes. Remove seeds to a plate and place skillet back on heat. Add shrimp with 1/4 cup of marinade and cook 2 to 3 minutes per side or until they are slightly firm.
4. To serve, place two shrimp in a lettuce leaf, top with sprouts and sesame seeds, wrap leaf, and dip in lime sauce.
Per serving: 148 calories, 2 g fat (0.4 saturated), 9g carbohydrates,20 g protein, 2 g fiber, 300 mg sodium (13% Daily Value).
This one I got from Iron Chef lady Cat Cora. (I seriously want to try this!)
Chocolate Port Sauce over Grilled Vegetables
serves: 4
Vegetables
2 large green zucchini, cut into 1/2-inch-thick and 2-inch-long strips
1 acorn squash, sliced cross-wise into four 1-inch slabs
2 large parsnips, cut into 1/2-inch-thick and 2-inch-long diagonal strips
2 large carrots, cut into 1/2-inch-thick and 2-inch-long diagonal strips
8 yellow baby carrots
2 tbsp. olive oil
1/2 tsp. sea salt
Sauce
1 tbsp. of vegetable, canola, or other neutral oil
2 tbsp. shallots or red onion, finely minced
1 tbsp. whole wheat pastry flour
1/2 cup mushroom or beef stock
3/4 cup fine port
1 1/2 ounces quality 85 percent dark chocolate, chopped into small pieces
Sea salt
Freshly ground pepper
1. Preheat oven to 425 F. Prepare the vegetables, setting aside the zucchini, then place squash,parsnips,carrots,and baby carrots on a large baking sheet. Toss with 1 1/2 tbsp. of olive oil to coat and place evenly on the sheet so the vegetables aren't touching. Sprinkle with sea salt and place in oven for about 15 minutes.
2. Toss the zucchini in the remaining olive oil. After 15 minutes check the vegetables and move or flip them so they caramelize evenly, then fit the zucchini onto the sheet. Put the vegetables back in the oven for 15 minutes.
3. Meanwhile, in a small saucepan over medium-low heat, heat the oil and add the shallots or red onion. Saute for about 1 minute. Add the flour and whisk to create a paste and heat for about 1 minute so the flour cooks, but does not brown. Add the stock and whisk until it's incorporated smoothly and thickens.
4.Slowly add the port wine, whisking to combine, then add the chocolate and whisk gently until it melts and is incorporated into the mixture. add a pinch of sea salt and a few grindings of the pepper mill.
5. Turn the heat down to very low and whisk occasionally, allowing the sauce to reduce by 1/4 to 1/2, about 8 minutes. Taste the sauce and adjust seasoning if necessary. It should be thick like gravy, and have a very glossy. deep chocolate color. It can sit on very low heat until you are ready to serve, but whisk it occasionally so a skin doesn't form on top.
6. Arrange the vegetables on the plate, with the squash on one side, and the strips of vegetables fanning out from it. Drizzle the sauce over the vegetables, dripping a few drops of sauce on the empty areas of the plate. Garnish the dish with a pinch of very coarse sea salt.
Per serving: 307 calories, 15 g fat, (4 saturated), 40 carbohydrates, 5 g protein, 7.6 g fiber, 422 mg sodium (19% Daily Value).
I haven't actually tried these but they look AMAZING. Hopefully, one day when I'm not lazy I can cook some up (I tend to stay away from cooking or eating red meat(though sometimes you can't resist)...so seafood and veggies recipes here I come!). Also, these recipes are a bit more complicated!
Shrimp Sprout Rolls with Lime Dip
serves: 4
1 tbsp. fresh minced ginger
1/4 cup rice wine
2 tbsp. dark soy sauce
zest of 1 lime
1 pound medium shrimp, shelled (I shouldn't have to write this but wild shrimp k?!?!)
Juice of 2 limes
1/2 tsp. red chile flakes
1 clove garlic, minced
1 tbsp. evaporated cane juice crystals
1 1/2 tbsp. fish sauce
Pinch of sea salt and black pepper
1 tbsp. sesame seeds
2 heads Boston lettuce, leaves separated
1 cup broccoli, radish, or mustard sprouts
1. In a large bowl mix together ginger, rice wine, soy sauce, and lime zest. Add shrimp, toss to coat well, and marinate for up to 1 hour in the refrigerator.
2. Meanwhile, in a small bowl mix together lime juice, chile flakes, garlic, cane juice crystals, fish sauce,salt and pepper. Set aside.
3. In a skillet over medium heat, lightly toast sesame seeds, about 2 to 3 minutes. Remove seeds to a plate and place skillet back on heat. Add shrimp with 1/4 cup of marinade and cook 2 to 3 minutes per side or until they are slightly firm.
4. To serve, place two shrimp in a lettuce leaf, top with sprouts and sesame seeds, wrap leaf, and dip in lime sauce.
Per serving: 148 calories, 2 g fat (0.4 saturated), 9g carbohydrates,20 g protein, 2 g fiber, 300 mg sodium (13% Daily Value).
This one I got from Iron Chef lady Cat Cora. (I seriously want to try this!)
Chocolate Port Sauce over Grilled Vegetables
serves: 4
Vegetables
2 large green zucchini, cut into 1/2-inch-thick and 2-inch-long strips
1 acorn squash, sliced cross-wise into four 1-inch slabs
2 large parsnips, cut into 1/2-inch-thick and 2-inch-long diagonal strips
2 large carrots, cut into 1/2-inch-thick and 2-inch-long diagonal strips
8 yellow baby carrots
2 tbsp. olive oil
1/2 tsp. sea salt
Sauce
1 tbsp. of vegetable, canola, or other neutral oil
2 tbsp. shallots or red onion, finely minced
1 tbsp. whole wheat pastry flour
1/2 cup mushroom or beef stock
3/4 cup fine port
1 1/2 ounces quality 85 percent dark chocolate, chopped into small pieces
Sea salt
Freshly ground pepper
1. Preheat oven to 425 F. Prepare the vegetables, setting aside the zucchini, then place squash,parsnips,carrots,and baby carrots on a large baking sheet. Toss with 1 1/2 tbsp. of olive oil to coat and place evenly on the sheet so the vegetables aren't touching. Sprinkle with sea salt and place in oven for about 15 minutes.
2. Toss the zucchini in the remaining olive oil. After 15 minutes check the vegetables and move or flip them so they caramelize evenly, then fit the zucchini onto the sheet. Put the vegetables back in the oven for 15 minutes.
3. Meanwhile, in a small saucepan over medium-low heat, heat the oil and add the shallots or red onion. Saute for about 1 minute. Add the flour and whisk to create a paste and heat for about 1 minute so the flour cooks, but does not brown. Add the stock and whisk until it's incorporated smoothly and thickens.
4.Slowly add the port wine, whisking to combine, then add the chocolate and whisk gently until it melts and is incorporated into the mixture. add a pinch of sea salt and a few grindings of the pepper mill.
5. Turn the heat down to very low and whisk occasionally, allowing the sauce to reduce by 1/4 to 1/2, about 8 minutes. Taste the sauce and adjust seasoning if necessary. It should be thick like gravy, and have a very glossy. deep chocolate color. It can sit on very low heat until you are ready to serve, but whisk it occasionally so a skin doesn't form on top.
6. Arrange the vegetables on the plate, with the squash on one side, and the strips of vegetables fanning out from it. Drizzle the sauce over the vegetables, dripping a few drops of sauce on the empty areas of the plate. Garnish the dish with a pinch of very coarse sea salt.
Per serving: 307 calories, 15 g fat, (4 saturated), 40 carbohydrates, 5 g protein, 7.6 g fiber, 422 mg sodium (19% Daily Value).