Healthy Asparagus

Healthy Asparagus



I love asparagus. I used to like to grill it; however, I now like to healthy sauté it instead. This technique can be done with any vegetable.

Ingredients
4 TBS water
1 lb asparagus
2 TBS olive oil
Lemon juice
Salt and Pepper

Directions

1. Heat a skillet (one that has a lid) on medium heat until hot.
2. Add asparagus and water and put lid on.
3. Cook for 6 min.
4. Remove lid and keep on heat until water evaporates.
5. Remove from heat.
6. Add olive oil and toss to coat, then squeeze lemon juice over asparagus (if desired) and a big pinch of salt and pepper.

7-Up Cake

I really like 7-Up cake.  I first tried this in San Leandro, CA.  It was brought in to me by one of my patients as a thank you.

7-Up Cake Recipe 

Ingredients

3/4 lb. butter, softened

3 cups sugar

5 eggs

3 cups flour

2 tablespoons lemon extract

3/4 cup 7-Up soft drink

Lemon Glaze (If you really like glaze, double the glaze recipe)

2/3 cup powdered sugar

1 tablespoon lemon juice

Directions

1. In a standing mixer, cream butter and sugar together for 20 minutes.
2. Add eggs, one at a time, beating after each addition.  Add flour and lemon extract.  Fold in 7-Up. 
3. Pour into a well-greased 12-cup bundt pan or tube pan.  Bake for 1 to 1 1/4 hours at 325 degrees
4. To make Lemon Glaze:  Mix powdered sugar and lemon juice together.    When cake is cooled, dribble with Lemon Glaze. 

Fried Rice

This is a basic fried rice recipe that I got from my Hmong friends.  Feel free to make substitutions (different veggies, sausage instead of ham, chopped cilantro, etc).  The oyster sauce is what makes this recipe taste so good.

Fried Rice

Ingredients
6 green onions, chopped
4 eggs
2 cups frozen peas & carrots, rinsed with hot water and drained
½ cup diced ham
2 cloves garlic, minced
4 cups cooked rice, cold
3 tbsp oyster sauce (found in Asian aisle; see picture)
1 tsp soy sauce
3 tbsp oil

Directions

1. Cook rice per directions. Let cool then put in refrigerator for at least 2 hrs, preferably overnight.
2. In a large skillet or wok, add 1 tbsp oil. When hot add eggs, ham and garlic. Scramble. Remove from pan and place in bowl.
3. Return wok to heat and add 2 tbsp oil. When hot add vegetables. Stir fry until cooked but still firm, about 5 min. Add rice. Stir and combine for 2 min. Add egg/ham mixture and chopped green onions.
4. Add soy sauce and oyster sauce. Stir to combine. Taste. Add more sauce to taste. Remove from heat.

Turkey Meatloaf

Turkey Meatloaf



Ingredients

• 2 yellow onions, chopped
• 1 bell pepper, chopped
• 2 TBS olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1/4 cup ketchup
• 1/4 cup bbq sauce
• 4-5 pounds ground turkey breast
• 2 cups plain dry bread crumbs
• 2 large eggs, beaten
• 3/4 cup ketchup (for glazing)


Directions
1. Preheat oven to 325 degrees F.
2. In a medium saute pan, over medium-low heat, cook the onions, bell pepper, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes.
3. Add the Worcestershire sauce, chicken stock, 1/4 cup ketchup and bbq sauce and mix well. Allow to cool to room temperature.
4. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through.

Waffles

This is the best waffle recipe that I have used.  Thank you Alton Brown!  If you haven't ever watched "Good Eats" on the Food Network you are missing out.

Basic Waffle

Ingredients

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Directions

1. Preheat waffle iron according to manufacturer's directions.
2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
3. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Pizza

Normally I only post original recipes on this blog.  However, I always use this recipe for pizza dough and sauce.  I was lucky enough to attend a pizza class taught by Tony Gemignani in 2007, who has been the world pizza champion for a number of years.  His recipe is simply the best so it is all that I use.




Tony's Pizza Dough



Ingredients
1 package (2 1/4 teaspoons) active dry yeast
1 cup warm (90° to 100°) water
1 cup ice-cold water
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
About 5 1/4 to 5 1/2 cups bread flour


Directions1. In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.


2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.


3. If using a heavy-duty standing mixer with a dough hook, place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Beat with the dough hook on low speed until mixture is smooth and not sticky, 14 to 16 minutes. (Don't let dough climb up into motor drive; if it threatens to, stop mixer and push dough down. If machine labors, stop and wait a few minutes for motor to cool, then resume.) If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and beat until nonsticky and smooth.


If using a heavy-duty food processor, make dough in two batches, using half the ingredients for each: Place 2 3/4 cups flour, half the yeast mixture, and half the cold-water mixture in processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board.


4. Scrape dough onto a lightly floured board; cut in half (omit cutting if using processor). With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.


Tossing tips:

The setup: Remove your watch and any rings you're wearing. Place the dough slightly off-center on the palm of your throwing hand (generally, if you're comfortable spinning the dough counterclockwise, use your right hand; for spinning clockwise, use your left). Make a fist with the other hand, knuckle side up, and place it under the dough, beside your throwing hand, to support the other side. Hold the dough parallel to the ground, between your waist and chest.


The release: Turn the palm of your throwing hand toward you, then quickly twist your hand outward and up to launch the dough into the air. Catch the round with both fists, knuckles up. Toss with fast, deliberate moves; if you're tentative and slow, the dough will be more likely to flop over or droop. Don't get discouraged! In our test kitchen, a little practice produced amazing results (and a lot of laughs).

Yield: Makes dough for 2 pizzas (14 in. each)






Quick Pizza Sauce



In a bowl, mix 1 can (14 oz., or 1 3/4 cups) chopped or diced tomatoes (including juices), 1 can (6 oz.) tomato paste, 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil, 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons sugar, and 1/2 teaspoon chopped garlic. Add salt to taste.

Yield: Makes about 2 1/2 cups

Grilled Salmon

This is Kerin's favorite dish.  Really easy and fast to make.  Serve with rice or cous cous and grilled vegetables (the grill is on anyway, you might as well throw some veggies on!)

Grilled Salmon


Ingredients

4 salmon fillets
¼ cup Yoshida’s Sauce
¼ cup vegetable or peanut oil
Paper towels






Directions


1. Put salmon fillets in Ziploc bag and add Yoshida’s sauce at least 30 minutes before grilling (can be done up to 2 hrs before grilling).


2. Heat gas grill on high for at least 20 minutes. Brush grates well. Using tongs, wad up 2-3 paper towels and dip into oil. Brush oil on grill. Add salmon to grill and grill approximately 4 min. Using spatula, carefully turn salmon over and grill additional 4 min.


3. Pull salmon off grill and drizzle a little Yoshida’s sauce over salmon.