This simple fresh curry paste takes only minutes to prepare. It envelopes sweet, golden chunks of butternut squash with a beautiful & savory green sauce in the time it takes the accompanying rice to cook. Try making it with any prepared curry paste for an even simpler dish. 1 winter squash, about 1½ pounds 2 tbsn. coarsely chopped shallots or yellow onion 1 tablespoon coarsely chopped garlic 1 tsp. peeled and coarsely chopped fresh ginger 2 green New Mexicans or Padrones 3 tablespoons plus ½ cup water ¾ cup coarsely chopped cilantro leaves/ stems 1 can (14 oz.) unsweetened coconut milk (1 ¾ c) 1 tsp. sugar 1 tsp. salt ¼ c. fresh thai basil leaves Trim off the stem and blossom end of the squash. Halve lengthwise and scoop out and discard the seeds & fibers. Cut into large chunks and carefully peel each chunk. Cut peeled chunks into 1-in. pieces. You will have about 4 c. Set aside. In a small food processor or blender, combine the shallots or onion, garlic, ginger, chilies, the 3 T. water, and ½ cup of the cilantro. Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients. You will have about ¼ cup bright green paste. Set aside. Shake the coconut milk can well. Spoon out ½ cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes. Add the curry paste and cook for 1- 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and heated through. Add the remaining coconut milk, the remaining ½ cup water, the sugar, salt, and butternut squash. Raise the heat to high and bring […]
4 Servings — Low-fat 1 Tbs. olive oil 2 red bell peppers, cut into 2 x 1-inch strips 2 yellow bell peppers, cut into 2 x 1-inch strips 1 tomato, cored, seeded and finely diced, or 1/2 cup canned diced tomatoes 4 garlic cloves, minced 2 Tbs. chopped fresh basil or 1 tsp. dried 2 Tbs. chopped fresh parsley Polenta 4 cups low-sodium vegetable broth 11/4 cups cornmeal 1 Tbs. unsalted butter 1/4 cup grated Parmesan cheese Directions: 1. In large skillet, heat oil over medium heat. Add bell peppers and cook, stirring often, 2 minutes. Cover and cook until peppers are soft and browned all over but not mushy, about 7 minutes. 2. Add tomato, garlic and salt and freshly ground pepper to taste. Increase heat to medium-high and cook, uncovered, stirring often, about 7 minutes. Stir in basil and parsley. Keep warm over low heat. 3. Make polenta: In medium saucepan, bring broth and 1/4 teaspoon salt to a boil. Slowly drizzle in cornmeal, whisking continuously. Reduce heat and cook, whisking continuously, until polenta reaches the consistency of soft mashed potatoes, about 5 minutes. Whisk in butter and cheese. 4. Spoon mound of polenta on each serving plate and top with vegetables. PER Serving: 328 CAL; 9 G PROT; 9 G TOTAL FAT (4 SAT. FAT); 36 G CARB.; 13 MG CHOL; 321 MG SOD.; 4 G FIBER
from The Way the Cookie Crumbles 8 oz pasta 12 oz salmon salt and pepper 1 teaspoon grated lemon zest 1 Tablespoon olive oil 1 teaspoon lemon juice 5 oz evaportaed milk 1/2 cup pesto (recipe follows) grated Parmesan, for serving Bring a large pot of water to a boil. Once water is boiling, add 1 Tablespoon of kosher salt, and stir to dissolve. Add pasta and stir. Allow to cook to al dente, 8-10 minutes. Meanwhile, adjust oven rack to the upper-middle position. Heat broiler. Line a baking sheet with foil, and place salmon on the foil. Season with salt and pepper, and rub with lemon zest and olive oil. Broil until flesh is firm and salmon is no longer translucent, about 10-12 minutes. Remove from oven and sprinkle with lemon juice. Flake fish into bite size pieces with a fork. Set aside. When pasta is cooked, drain and discard water. Add the evaporated milk to the empty saucepan and cook until reduced to about 1/4 cup. Return pasta to the pan and stir to combine. Remove the pot from heat, and add the salmon and pesto. Stir to combine. Serve with additional lemon wedges and Parmesan cheese. Top with tomatoes if desired. Pesto 2 cups packed fresh basil leaves 1/4 cup pine nuts, toasted 5 medium garlic cloves, unpeeled 2 Tablespoons Italian parsley 1/4 cup extra virgin olive oil salt 1/4 cup grated Pamesan cheese “Bruise” the basil leaves in a food processor fitted with the dough blade (the one that’s not as sharp) for a few pulses. Replace with the steel (sharp) blade. Toast nuts in a small skillet over medium heat, stirring frequently, until golden brown. Add to teh food processor. Add the garlic cloves to the skillet and toast, tossing frequently, until the skins are toasted […]
2 cups of fresh basil, packed 3 cloves of garlic (more of less depending on how spicy you like it) ¼ cup of pine nuts ½ cup of extra virgin olive oil ½ cup of grated Parmesan cheese A pinch of salt and pepper to taste In a food processor, pulsate basil, pine nuts, garlic, and Parmesan cheese until everything is mixed in with each other. Slowly add extra virgin olive oil and pulsate again until everything is fully combined and incorporated. Season with salt and pepper. Enjoy!