Shrimp Mango Salad
After all that holiday excess, it may be a good time to take a healthy low fat meal — if only to let the stomach (and cholesterol levels) rest before the New Year’s parties! This shrimp salad cuts back on all the bad stuff without sacrificing flavor.
Ingredients
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
What’s next
Combine shrimp, mango and green onions in a medium bowl. Then, mix together the fish sauce, soy/tamari, lime juice, brown sugar and minced pepper in another container. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes before pouring over individual servings of greens and tomatoes.
Jamie Oliver’s tips to delicious turkey
Jamie Oliver says that the biggest challenge of cooking turkey is that the legs take much longer to cook than the breasts — leading to dry, sawdust meat. “I like to push stuffing between the turkeyâs skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!”
In his website Jamie Oliver also shares his favorite turkey recipe and other holiday ideas. Here’s a good recipe for sidings:
Ingredients
400g baby carrots, scrubbed
for the butter
a small bunch of fresh thyme
a small pinch of cumin seeds
zest of 1 orange
250g unsalted butter, softened
What’s Next:
Wash the thyme stalks in hot water for 20 seconds. When cool enough to handle, strip the leaves off the stalk. In a food processor, whizz the thyme leaves, the cumin seeds and orange zest together with the butter. Lay out a 30cm square piece of greaseproof paper on a work surface and scoop the butter on to the middle. Roll one edge up over the butter as if you were trying to fold the paper in half, and with your hands shape the butter into a cylinder shape as best you can. Wrap the butter up in the paper, twist the ends so the package looks like a Christmas cracker and place in the fridge to set.
Steam the carrots for 10 minutes and, once cooked, toss in a warm bowl with some slices of the thyme, cumin and orange butter.
Spinach Lasagna
Any resolve to stay on a low-carb diet completely melts in front of a plate of lasagna. Forget glycemic index and fitting in a smaller pair of jeans. This meal (like life) is meant to be savored — with second, third or fourth helpings too. (Then fight off the guilt with the comfort that it’s low fat!)
Ingredients
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles
What’s next:
Taking on the Eggplant
I know many of us are not enticed by the eggplant, but it can be a very delicious and interesting veggie. The eggplant is a species of Solanum native to southern India & Sri Lanka. It is an annual plant that produces large purple or white ovoids, not the Metamorphosis kind.
Eggplants have been cultivated in southern and eastern Asia since prehistory, but it appears as if the vegetable has only become known to the Western world for less than 1,500 years. The many names for eggplant in the Arabic & North African languages and the lack of Greek and Roman names, indicate that it was carried throughout the Mediterranean area by Arabs in the Middle Ages.
The raw fruit of an eggplant is somewhat distasteful and begs to be cooked immediately. After the eggplant has been cooked, it takes on a more suitable, flavorful & more tender texture.
Stay tuned for the ‘It’s Finally Friday Eggplant Parmigiana’.
Everything But the Kitchen Sink Collard Greens
Collard greens compliment just about anything- chicken, fish, pork. Serve up your favorite tilapia dish and let the greens do the rest!
Ingredients:
- 2 bunches fresh collard greens
- 2 pieces thick-cut bacon
- 1/2 red pepper, chopped
- 1 can original Rotel
- 1 teaspoon hot sauce
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lime juice
- 1/2 tablespoon paprika
- 1 teaspoon chili powder
- Salt & pepper to taste
What’s Next:
Get an extra large saucepan, fill with water to the half point. Bring to a boil.
While waiting for the water to boil, thoroughly wash front and back of each green. Tear leaf away from center, (throw away center) set aside.
When your water has come to a rapid boil, add the greens. Stir until all the greens are below the water surface, they will condense quite a bit. Return to rapid boil for 15 minutes.
Reduce heat to medium, keeping a steady simmer. Add bacon, pepper, Rotel, hot sauce, garlic & onion. Stir until mixed. Keep on medium heat for 15 minutes.
Add lemon & lime juices, paprika, chili powder and the salt & pepper. Stir until mixed. Keep on medium heat for 45 minutes. Your objective is to reduce the water, soak in flavor and moisten the greens beyond distinction.
Turn to low heat and simmer for 1 hour. I know it’s a lengthy process, but believe me- you will know it was worth your wait when you have that first bite!
You are now ready to serve, drain excess water and enjoy!
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