Ivey's Dressings

Basil Balsamic Vinaigrette(Ivey’s)

4 tbs     diced basil

1 tsp     garlic

1 tbs     sugar

8 tbs     balsamic vinegar

1 tbs     Dijon mustard

            salt, pepper

            lemon juice

1 cup   olive oil

Combine in food processor, or with hand mixer until thickened.

Poppy Seed Dressing(Ivey’s)

1 tbs     egg yolks

1 tbs     Dijon mustard

1 tbs     honey

1 tbs     diced onions

1 tbs     poppy seeds

5 tbs     red wine vinegar

½ cup   vegetable oil

Coriander Lime Vinaigrette(Ivey’s)

4 bunches minced cilantro

½ cup           Dijon mustard

½ cup           ground coriander

1 tbs             cumin

1 cup           sugar

1 tbs             black pepper

1 ½ tbs         salt

2 cup           lime juice

2 cup           white wine vinegar

½ cup           jalapeno Tabasco

8 cup           vegetable oil

Not Pho Real

Ginger cut in half lengthwise 

Onion quartered and skin removed

Cinnamon stick

Teaspoon whole coriander

Teaspoon whole star anis

Teaspoon peppercorns

6 whole cloves

Dried Thai chilis to taste. I would start with one. 

About a teaspoon fish sauce-I really like the red boat brand. Not as potent as most. Much more balanced

About a teaspoon of soy sauce

Juice from half a lime 

4 slices of lemon peel-I use a vegetable peeler to remove

4 cups roasted chicken stock

Roast the ginger and onion under the broiler until the edges start to blacken. About 20 minutes. 

Toast the spices(cinnamon, coriander, peppercorns, chilis, star anis cloves)
in a pan for a few minutes. Be careful not to burn. 

Put everything into the chicken stock and simmer 20-60 until you like the way it tastes. I sometimes add more lime juice and fish or soy sauce. I usually end up reducing atleast a cup. Once you've got the taste you like strain everything out and just keep the liquid. 

I marinate the shrimp with something sweet and spicy. I've used a little hoisin and chili garlic sauce before. This time I used this combo. 

You can use any vegetable you want. We're really liking sliced shiitake mushrooms and spinach. Bok choy is really good too. 

To put it all together bring your stock to a boil and add the shrimp. Let it simmer for a couple of minutes then add the mushroom and let it simmer a couple of minutes then wilt in the spinach and turn off the heat. 

I serve it over noodles. I also serve it with garnishes. 

Optional garnishes

Thin slices onion

Thin slices jalapeño marinated in rice vinegar

Lime wedges

Cilantro

Bean sprouts

Thin slice radish

I could go on and on with optional garnishes

Enjoy!

Kale Salad with Pesto

Pesto Kale Salad

1 Bunch Lacinato Kale or baby kale, sliced thin pieces, ribs removed

Red Pepper, thinly sliced

½ C Pesto (Recipe to follow)

1 ½ C quinoa, cooked using directions on package (I like to add salt to the water and even substitute chicken broth for water to give it more flavor.)

¼ C feta cheese (or more depending on size of salad and preference)

½ C walnuts, chopped

1 Lemon, juiced

Olive oil, 2 T

Salt/pepper to taste

½ C Cherry tomatoes, cut in half

Mix together Kale through olive oil, toss.   Add salt and pepper to taste.  Top with tomatoes.

 

-Salad should be good for a few days.  It is great with grilled chicken and grilled steak.

Pesto

1 – 2 C packed Basil

½  - 2/3 C olive oil

½ C parmesan cheese

1 garlic clove

¼ C pine nuts

Salt/pepper to taste

Mix Basil – Garlic in food processor until smooth, add pine nuts and salt/pepper and pulse.

-You can freeze the leftovers.

Spicy Indian Chicken

Another easy and really different dinner!  Not too spicy.  I use chicken breast cut into thirds as opposed to thighs.  We love it with Brown rice and green beans.

 Ingredients

* 1.5 pounds boneless skinless chicken thighs
 * 2 tablespoons plain yogurt
 * 1 tablespoon garam masala
* 1 tablespoon red curry paste
 * 1 tablespoon roasted red chili paste (*you can omit if you don't
 have and just use an additional tablespoon of the red curry paste
 instead)
 * 1 teaspoon curry powder
 * ½ teaspoon coriander
* ½ teaspoon smoked paprika
* ½ teaspoon kosher salt
* ½ teaspoon black pepper
* 1 tablespoon lemon juice
* 1 tablespoon coconut oil

 For the glaze

* ¼ cup maple syrup
* juice of ½ a lemon

Instructions

1. Combine the yogurt, all the spices including the curry and chili
paste and the lemon juice in a small bowl and mix together with a
spoon.
2. Place the chicken in a large baking dish and coat in the yogurt
mixture. You can let the chicken marinate like this for up to 8 hours
if you'd like or you can cook it right away.
3. Heat a large skillet over medium-high.
4. Add the coconut oil. Once melted and hot, add the chicken to the
skillet.
5. Cook 5-7 minutes on one side until golden brown then flip and
cook another 3 minutes on the other side until the chicken is cooked
through.
6. Whisk the maple syrup and lemon juice for the glaze together in a
small bowl and add to the skillet with the chicken.
7. Cook down 1-2 minutes until bubbly and starting to reduce. Flip
the chicken a few times in the glaze to coat. Turn off the heat and
serve.
8. Garnish with fresh cilantro and serve with a yogurt, cilantro,
lemon juice mixture if desired.   

Green Curry Fritters

These are easy, delicious, and kid and adult friendly!  Great cold the next day on a salad and they freeze well.  

http://www.myrecipes.com/recipe/green-curry-fritters

Ingredients

Preparation2/3 cup panko (Japanese breadcrumbs)

1/4 cup diagonally sliced green onions $

1 pound ground chicken breast

2 tablespoons canola mayonnaise

1 1/2 tablespoons green curry paste

1 tablespoon dark sesame oil

1 tablespoon lower-sodium soy sauce

2 teaspoons sambal oelek (ground fresh chile paste)

3/8 teaspoon kosher salt

1/2 teaspoon grated peeled fresh ginger

1 large egg $

2 tablespoons canola oil, divided

1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

2. Heat a large skillet over medium heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add 6 patties to pan; cook 3 1/2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining oil and patties.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes, 

Cooking Light

OCTOBER 2013

Apple Crisp

Ingredients

• 7 tart apples, peeled, cored and sliced
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup rolled oats
• 1/2 cup butter, room temperature

Method

1 Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

2 Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

3 Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

4 Bake 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

I heated it up and put pecans and whipped cream on top.  Yum!  Enjoy! 

Lightened-Up Pumpkin Spice Bars

Ingredients:

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup dark brown sugar
1 cup canned pumpkin purree
1/4 cup fat-free milk (or almond or soy milk)
1/4 cup (1/2 stick) light butter, melted (or regular butter or melted coconut oil)
1 teaspoon vanilla extract
Directions:

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.