Download - Week 11 Recipe Book - Lab - Revision
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Apple Raspberry Valentine Crisp 2
Artichokes with Yogurt 4
Arugula Salad 6
Prosciutto Wrapped Asparagus 8
Avocado Soup 10
Blackberry Mousse 12
Blueberry Muffin 14
Broccoli Soup 16
Cabbage & Leeks 18
Cantaloupe Bread 20
Spicy Carrot Soup 22
Roasted CauliFlower 24
Cherry Pie 26
Mashed-Potato Cakes with Onions and
Kale 28
Kiwi Jam 30
Mango Lime Rice 32
Wild Mushroom soup 34
Orange Muffin 36
Yin Yang Papaya 38
Red Bell Pepper Coulis 40
Pineapple Payasam 42
Plum Clafoutis 44
Pom Guac 46
Pomelo Salad 48
Pumpkin Cake Roll 50
Rasberry Summer Pudding 52
Spinach Cheese Squares 54
Butternut Squash Lasagna 56
Strawberry Salad 58
Sweet Potato Pecan Pie 60
Fresh Tomato Salsa 62
Dilled Baby Shrimp & Watermelon
Napoleons 64
CONTENTS
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33 of the Healthiest Foods on Earth SI 520
2 3
Yield: 2 servings
1 sheet (9 1/2 x 10-inch) puff pastry (sold
in grocery freezer sections or make your
own puff pastry)
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples, peeled, cored and cut into
1/4-in thick slices
2 teaspoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla
yogurt
1/4 cup water
Confectioners sugar
APPLE
RASPBERRY
VALENTINE
CRISP
by Washington AppleCommision
I
APPLE
On floured surface, roll puff pastry into 14 x 10-
inch rectangle. Cut pastry into two 7 x 10-inch
pieces. Using a ruler to guide pastry wheel, cut
each half into 22 seven-inch long strips about
1/4-inch wide.
To make lattice heart, lay 11 pastry strips, 1/8-
inch apart and parallel, across an ungreased
baking sheet. One by one, weave 11 more strips
through parallel strips to create lattice square.
Cut out center of lattice with a 4 or 5-inch
heart-shaped cookie cutter or stencil and discard
trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg
mixture and bake 15 minutes or until golden
brown. In skillet, melt butter and add apple
slices, sugar and cinnamon. Cover and cook,
stirring occasionally, for 20 minutes or until
tender. Stir in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture
between two large serving plates. Mound apple
slices in center. Dip edges of each heart into
confectioners sugar and place atop apples.
To make heart-shaped designs in the sauce, heat
remaining jam in microwave for thirty seconds.
Drop dots of jam onto sauce. Drag a toothpick
tip through center of each dot to make heart.
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33 of the Healthiest Foods on Earth SI 520
4 5
1/2 lemon
6 cups water
4 springs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
for the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-Stlye mustrard
1/8 teaspoon lemon pepper
1 teaspoon red wine vinegar
2 tabel spoons minced shallot
ARTICHOKES
WITH YOGURT
by Hanna Jung
II
ARTICHOKE
Put the lemon, water, parsley, bay leaf,
peppercorns, and thyme in a large pot. Bring to
a boil over high heat. While the water is boiling,
prepare the artichokes Slice 1/4 inch off the top
of each artichoke. Cut the stems off each, flush
with the base, and clip the sharp point at the tip
of each leaf with scissors. Put the artichokes
into the boiling water, cover, and cook until the
leaves can be pulled from the stem easily, 40 to
50 minutes.
In the meantime, combine yogurt, Digion
mustard, lemon pepper,wine vinegar, and
shallotsin a blender and mix at high speed until
smooth. Transfer the dressing to a small serving
bowl and place it in the center of a large platter.
When the artichokes are done, slice them in half
vertically and remove the fuzzy inner chokes.
Arrange the artichoke halves cut side down
around the yogurt mustard on the platter.
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33 of the Healthiest Foods on Earth SI 520
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2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans,
drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese
(optional)
ARUGULA
SALAD
by anonymous
III
ARUGULA
1. Heat the olive oil in a large skillet over
medium heat; cook the garlic in the hot oil about
1 minute. Add the tomatoes, wine, sage, and
thyme; increase the heat to medium-high and
simmer 2 to 3 minutes. Stir in the cannellini
beans and basil. Season with salt and pepper.
Continue cooking until beans are heated
through, 3 to 4 minutes.
2. Arrange the arugula on a serving platter.
Spoon the bean mixture over the arugula. Top
with the shaved Parmesan cheese if desired.
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33 of the Healthiest Foods on Earth SI 520
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1/2 lb prosciutto, sliced
1/2 package (8 ounces) Neufchtel cheese,
softened
12 spears fresh asparagus, trimmed
PROSCIUTTO
WRAPPED
ASPARAGUS
by Trish
via Allrecipes.com
IV
ASPARAGUS
Preheat oven to 450 degrees Fahrenheit (230
degrees Celcious). Spread prosciutto slices with
Neufchatel cheese. Wrap slices around 2 or 3
asparagus spears. Arrange wrapped spears in a
single layer on a medium baking sheet. Bake 15
minutes in the preheated oven, until asparagus is
tender.
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33 of the Healthiest Foods on Earth SI 520
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2 ripe avocados, quartered
1/4 cup chopped green onion
2 tablespoons fresh orange or pineapple
juice
1 tablespoon chopped fresh cilantro
1/2 to 1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin3 cups chicken broth, chilled
1 (8-ounce) container fat-free plain yogurt
Garnishes: cooked shrimp, avocado slices
AVOCADO
SOUP
by Chuanqi Li
V
AVOCADO
Heat the chicken broth until hot, not boiling. Set
aside.
Peel the avocado and remove the seed. Cut into
several pieces, place in the food processor or
blender, and pure. Turn off the blender and
pour in the whipping cream, followed by the hot
chicken broth, cumin, salt, white pepper, sherry
and lemon juice. Pulse a few times, just until
mixture is blended. Taste and add more salt and
pepper, if desired.
Serve immediately, or chill for at least two hours
and serve.
Note: Haas avocados are the ones with the
bumpy skin. As they ripen, they go from dark
green to purplish-black. This is only my opinion,
but if I cannot find Haas avocados, I dont make
this or any other avocado recipe until I can find
them.
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BLACKBERRY
MOUSSE
by Julee RossoSheila Lukins
1 tablespoon unflavored gelatin
2 tablespoons cold water
Juice and grated zest of 1 orange
2 pints blackberries, or 2 bags (10 ounces
each) frozen berries without sugar;
reserve 8 to 10 whole berries for garnish
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau
2 cups heavy cream2 kiwis, peeled and sliced,
for garnish (optional)
VI
BLACKBERRY
1. Soak the gelatin in the cold water in a
saucepan for 5 minutes. Add the orange juice,
grated orange zest, and berries, and bring just to
a boil, stirring. Cool to room temperature.
2. Beat the egg yolks and sugar in a bowl until
pale yellow. Add the Cointreau and beat for
another minute.
3. Put the egg yolk mixture in the top of a
double boiler over simmering water. Stir until
slightly thickened and hot to the touch. Cool toroom temperature.
4. Add the egg yolk mixture to the blackberry
mixture and stir until well blended. Whip the
heavy cream to soft peaks and fold gently into
the blackberry and egg yolk mixture. Divide
among serving dishes and chill until ready to
serve.
5. Garnish with a few slices of kiwi and a whole
berry, or with the berries alone.
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1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
BLUEBERRY
MUFFIN
by Max Chen
VII
BLUEBERRY
Preheat oven to 375F. In a large mixing bowl,
cream together butter and sugar until light and
fluffy; add eggs, one at a time, beating after each
addition. In a second bowl, combine all dry
ingredients. (You can use an electric mixer to
combine the dry ingredients thoroughly at this
point so that you wont need to overmix once the
wet and dry ingredients are combined.
Gradually add the dry ingredients to the
creamed butter and sugar mixture along with themilk and vanilla. Optionally, mash 1/2 cup of
the blueberries, and stir in by hand (this will turn
batter a light shade of blue and add a touch of
blueberry flavor, but this step may be skipped, if
you wish). Add the remaining whole berries and
stir in gently by hand.
Spray a 12 muffin baking pan with Bakers Joy
(or other non-stick spray). Fill greased muffin
cups 3/4 full. Sprinkle sugar on top of unbaked
muffins (we like to use Turbinado sugar for
sprinkling the tops). Bake at 375F for 25-30
minutes. Cool in pan. Run a knife around the
edge of each muffin after several minutes to
free it from the pan and cool on wire racks.
Muffins may be brushed with melted butter and
sprinkled with sugar, if desired.At our test kitchen, we sometimes sprinkle
blueberry muffin tops with cinnamon sugar
or ground hazelnuts or spread with lemon or
vanilla icing and top with thinly sliced almonds.
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2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
BROCCOLI
SOUP
by Eric Garcia
VIII
BROCCOLI
Melt 2 tablespoons butter in medium sized stock
pot, and saute onion and celery until tender. Add
broccoli and broth, cover and simmer for 10
minutes.
Pour the soup into a blender, filling the pitcher
no more than halfway full. Hold down the lid
of the blender with a folded kitchen towel, and
carefully start the blender, using a few quick
pulses to get the soup moving before leaving iton to puree. Puree in batches until smooth and
pour into a clean pot. Alternately, you can use
a stick blender and puree the soup right in the
cooking pot.
In small saucepan, over medium-heat melt 3
tablespoons butter, stir in flour and add milk. Stir
until thick and bubbly, and add to soup. Season
with pepper and serve.
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33 of the Healthiest Foods on Earth SI 520
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1 medium green cabbage
3 large leeks
3 tablespoons butter
1/3 cup vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
CABBAGE &
LEEKS
by Megan McGlynn
IX
CABBAGGE
Trim leeks and slice into 1 to 1 1/2-inch lenghs.
Cut the rounds into thin strips. Soak in cold
water to loosen any soil that may be adhering
to them, then rinse well. Cut the cabbage into
6 wedges; remove core pieces. Thinly slice the
cabbage wedges crosswise. Toss the drained leeks
with the cabbage. Heat butter over medium heat
in a large skillet. Add leeks and cabbage and
saute for 8 minutes. Add broth, salt, and pepper
and simmer, covered, until the cabbage is cookedbut still somewhat crunchy.
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33 of the Healthiest Foods on Earth SI 520
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1 3/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. soda
1/3 c. shortening
2/3 c. sugar
1 lg. egg
1 c. cantaloupe pulp
CANTALOUPE
BREAD
by Yiwei Ma
X
CANTALOUPE
Dice small amount of cantaloupe into blender.
Set on grind just long enough to mash
cantaloupe into pulp do not over grind, will be
too soupy. Set aside.
Mix flour, baking powder, salt and soda, sifting 3
times.
In separate bowl, cream sugar and shortening
until light and fluffy. Add egg and beat well. Add
cantaloupe pulp and mix. Add flour mixture,
1/2 cup at a time, beat until smooth. After each
addition put into well-greased floured pans, 8
x 4 x 2 1/2 inch. Bake in moderate 350 degree
oven for 50 minutes. Serve with whipped cream
or plain.
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33 of the Healthiest Foods on Earth SI 520
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5 cups chicken stock or low-sodium broth
1 pound carrots, coarsely chopped
2 medium celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 leek, white and tender green parts only,
coarsely chopped
1 small baking potato (6 ounces), peeled
and coarsely chopped
11/2 teaspoons ground cumin
1 teaspoon sweet paprika1/4 teaspoon cayenne pepper
1 cup low-fat buttermilk or yogurt
Salt and freshly ground pepper
2 tablespoons coarsely chopped flat-leaf
parsley
SPICY CARROT
SOUP
by Andrew J. Powning
XI
CARROT
In a large pot, combine the stock with the
carrots, celery, onion, leek, potato, cumin,
paprika and cayenne and bring to a boil. Cover
and simmer over low heat until the vegetables
are tender, about 15 minutes.
Working in batches, puree the soup in a blender
or food processor, then return to the pot. Stir in
the buttermilk and season with salt and pepper.
Reheat gently. Ladle into bowls, sprinkle with the
parsley and serve.Notes
One Serving: 115 calories, 1.0 gm total fat, 0.5
gm saturated fat, 18 gm carb.
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1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely
minced
Lemon juice (from 1/2 or a whole lemon)
Olive oil
Coarse salt and freshly ground black
pepper
Parmesan cheese
ROASTED
CAULIFLOWER
by anonymous
XII
CAULIFLOWER
1 Preheat oven to 400F. Cut cauliflower into
florets and put in a single layer in an oven-proof
baking dish. Toss in the garlic. Squeeze lemon
juice over cauliflower and drizzle each piece with
olive oil. Sprinkle with salt and pepper. If the
oven hasnt reached 400F yet, set aside until it
has.
2 Place casserole in the hot oven, uncovered, for25-30 minutes, or until the top is lightly brown.
Test with a fork for desired doneness. Fork tines
should be able to easily pierce the cauliflower.
Remove from oven and sprinkle generously with
Parmesan cheese. Serve immediately.
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1 recipe pastry for a 9 inch double crust
pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
CHERRY PIE
by Elliott Manzon
XIII
CHERRY
Preheat oven to 400 degrees F (205 degrees C).
Place bottom crust in piepan. Set top crust aside,
covered.
In a large mixing bowl combine tapioca, salt,
sugar, cherries and extracts. Let stand 15
minutes. Turn out into bottom crust and dot
with butter. Cover with top crust, flute edges and
cut vents in top. Place pie on a foil lined cookie
sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until
golden brown.
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12 cups water
1 bunch kale, trimmed (about 4 ounces)
2 2/3 cups (1-inch) cubed Yukon gold or
red potato (about 1 pound)
3/4 teaspoon salt, divided
1 tablespoon olive oil
1 tablespoon butter or stick margarine
3 cups diced onion
2 tablespoons chopped fresh sage
1/4 cup sliced green onions
1/4 teaspoon freshly ground black pepper
Cooking spray
Sage sprigs (optional)
MASHED-POTATO
CAKES WITH
ONIONS AND
KALE
by Michael Perry
XIV
KALE
Bring water to a boil in a Dutch oven; add kale.
Cover and cook over medium heat 5 minutes or
until tender. Remove kale with a slotted spoon,
reserving cooking liquid. Chop kale and set
aside.
Add potato to reserved cooking liquid in pan;
bring to a boil. Reduce heat, and simmer 10
minutes or until tender. Drain; partially mash
potatoes. Stir in kale and 1/4 teaspoon salt.Preheat oven to 400.
Heat oil and butter in a large nonstick skillet
over medium-high heat. Add 1/2 teaspoon
salt, diced onion, and chopped sage. Cook 13
minutes or until browned. Combine potato
mixture, onion mixture, green onions, and
pepper. Remove from heat; cool slightly. Divide
potato mixture into 8 equal portions, shaping
each into a 1/2-inch-thick patty. Place patties on
a baking sheet coated with cooking spray. Bake
at 400 for 20 minutes.
Preheat broiler.
Broil patties for 5 minutes or until browned.Garnish with sage sprigs, if desired.
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24 kiwis, peeled and mashed
3/4 cup pineapple juice
1/4 cup fresh lemon juice
3 apples, unpeeled and halved
4 cups white sugar
KIWI JAM
by Dan Polant
XVKIWI
In a large saucepan, combine 3 cups mashed
kiwi, pineapple juice, lemon juice and apples.
Bring to a boil and then add the sugar ; stir to
dissolve, reduce heat and simmer for 30 minutes.
Sterilize the jars and lids in boiling water for
at least 5 minutes. Pack the jam into the hot,
sterilized jars, filling the jars to within 1/4 inch
of the top. Run a knife or a thin spatula around
the insides of the jars after they have been filled
to remove any air bubbles. Wipe the rims of thejars with a moist paper towel to remove any food
residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot
and fill halfway with water. Bring to a boil over
high heat, then carefully lower the jar s into the
pot using a holder. Leave a 2 inch space between
the jars. Pour in more boiling water if necessary
until the water level is at least 1 inch above the
tops of the jars. Bring the water to a full boil,
cover the pot, and process for 10 minutes.
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33 of the Healthiest Foods on Earth SI 520
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* 2 cups brown rice
* 4 cups water
* 1 tablespoon fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1 mango, peeled, pitted, and cut into
1/2 inch cubes
MANGO LIME
RICE
by David Quick
XVIMANGO
Prep Time:
5 Min
Cook Time:
50 Min
Ready In:
55 Min
Directions
1. Bring the brown rice and water to a boil in a
saucepan. Stir the lime juice into the rice, reducethe heat to medium-low, and cover; simmer
until the rice is tender and the liquid has been
absorbed, 45 to 50 minutes.
2. Stir the cilantro and mango into the cooked
rice to serve.
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1/2 teaspoon butter
1/2 teaspoon olive oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom
caps
1 (14-ounce) can fat-free, less-sodium
chicken broth
1 teaspoon dr y sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon ground black pepper
1/8 teaspoon salt
WILD
MUSHROOM
SOUP
by Ellie Schuhmann
XVIIMUSHROOMS
Heat butter and oil in a large nonstick skillet
over medium-high heat. Add celery, shallots, and
carrot; saut 3 minutes or until lightly browned.
Spoon vegetable mixture into a medium bowl.
Coat pan with cooking spray. Add button
mushrooms; saut 3 minutes or until lightly
browned. Add button mushrooms to vegetable
mixture. Coat pan with cooking spray. Add
shiitake mushrooms; saut 3 minutes or until
lightly browned. Add shiitake mushrooms to
vegetable mixture.
Combine vegetable mixture and broth in
a medium saucepan; bring to a boil over
medium heat. Cover, reduce heat, and simmer
30 minutes. Stir in sherry and remaining
ingredients. Simmer, uncovered, 5 minutes.
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10 oz of mandarin oranges, drained.
1 medium egg, slightly beaten.
1 cup offlour.
cup of sugar.
cup of butter.
cup of milk.
1 teaspoon of baking powder.
teaspoon of salt.
teaspoon of allspice.
teaspoon of nutmeg.
ORANGE
MUFFIN
OrangeRecipes.org
XVIIIORANGE
Preheat your oven to 350F (175C).
Sift the flour with all of the other dry
ingredients.
Add the butter.
Mix together the beaten egg and the milk,
then add to dry ingredients and mix until just
moistened.
Fold in the mandarin orange pieces.
Fill greased muffin tins about three-quarters full.
Bake for 25 minutes.
Serve as desired. and serve.
As one of the healthies fruits in the world,
orange can:
Reduces levels of bad cholesterol
Lowers risk of cancers of the mouth, throat,
breast and stomach, and childhood leukemia
Pectin suppresses appetite
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1 cup canned unsweetened coconut milk,
stirred
3/4 cup milk
3 Tablespoons sugar
2 Tablespoons quick-cooking tapioca
1/2 teaspoon vanilla extract
2 medium ripe papayas (about 1-1/2
pounds)
Fresh mint sprigs, for garnish
YIN YANG
PAPAYA
by Nicole Routhier
XIXPAPAYA
Combine the coconut milk, milk, sugar, and
tapioca in a medium-size saucepan, and bring
to a boil over high heat. Reduce the heat to
low and simmer, stirring frequently, until the
tapioca is translucent and the mixture is slightly
thickened, about 5 minutes. Do not overcook;
the mixture will continue to set as it cools. Stir in
the vanilla extract.
Let the tapioca cool. Cover and refrigerate until
it is well chilled, at least 1 hour.
Halve the papayas and remove the seeds. With
a spoon, scoop out the flesh and place it in a
blender or food processor. Process the papaya
to a puree. (There should be about 2 cups of
puree.) Cover and refrigerate until well chilled, at
least 1 hour.
To serve, spoon the tapioca pudding into 1 side
of each soup bowl, then add the papaya puree
on the other side, forming a yin-yang pattern.
Garnish with a mint sprig and serve at once.
Yield: 4 servings
Recipe Source: Nicole Routhiers Fruit
Cookbook by Nicole Routhier (Workman
Publishing)
Reprinted with permission.
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2-3 large red bell peppers
2 oz. extra virgin olive oil
2 Tbsp. chopped shallots
cup vegetable stock
1 Tbsp balsamic vinegar
Kosher salt & ground white pepper, to
taste
RED BELL
PEPPER
COULIS
by Danilo Alfaro
XXRED BELL PEPPER
Remove the core, seeds and membranes from
the peppers and roughly chop them. Heat a
heavy-bottomed saut pan over medium heat
for a minute, then add the olive oil and heat for
another minute.
Add the shallots and saut for a minute or two
or until theyre slightly translucent. Reduce heat
to low, add the chopped pepper. Cover and
sweat for about 15 minutes or until tender. Add
a couple of tablespoons of stock and cook for
another minute or two. Remove from heat and
pure in a blender.
Tip: Use care when processing hot items in a
blender as the hot steam can sometimes blow the
blender lid off.
Start on a slow speed with the lid slightly ajar to
vent any steam, then seal the lid and increase the
blending speed. Add vinegar, adjust consistency
with remaining stock, and season to taste with
Kosher salt and white pepper.
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Pineapple(ripe) - 1 no
(cut into small pieces)
Sugar - 300 gm
Coconut milk - 2 tins
(or u can extract the milk from two grated
coconuts by taking 1st, 2nd and 3rd
extracts)
Ghee - 25 gm
Raisins(Onakka munthiri) - 50 gm
Cashew nuts - 50 gm
Cumin(Jeerakam) powder - 1 tsp
Dried ginger powder 1 tsp
Cardamom(Elakka) - 4 nos
(powdered)
Chowari - 50 gm
PINEAPPLE
PAYASAM
by Maneka Nirmal
XXIPINEAPPLE
Method:
Boil the pineapple pieces in a thick bottom pan,
along with a little water. When the pineapple is
done, add the ghee and fry it well.
Add sugar and fry. Make sure that there is no
crumbs or lumps. When it is nicely done, add
the third extract of the milk and boil it. Add
the second extract followed by the first extract.
When the first extract begins to boil, add the
washed chowari. When the chowari is cooked
and payasam is nicely done, remove from flame.
Add the fried cashewnuts and raisins. Sprinkle
the powdered ingredients and mix well. Close
the pan with a lid to keep the yummy flavor
Tips:
1) If u r using tinned coconut milk, avoid the
three steps of extract milk.
simply mix one cup water to the first tin of
coconut milk and dilute it. Add this to the fried
pineapples. When it starts to boil, add the second
tin of coconut milk.
2) I normally add one cup water to one tin
coconut milk to dilute it. But u can use more or
less according to the thickness and quality of the
milk.
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1 pound of black plums, pitted
2 tablespoons of brandy
1 tablespoon of sugar
1/2 cup of sugar
4 eggs
1 cup of milk
3 tablespoons of butter, melted
1/2 cup offlour
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
1/8 teaspoon of almond extract
Powdered sugar
PLUM
CLAFOUTIS
by Abby Van Bremen
XXIIPLUM
Preheat your oven to 400F, making sure your
rack is in the middle. Butter a 2-qt glass baking/
lasagna dish.
Cut each of the plums into eighths and toss
them with the brandy and sugar in a medium
bowl, letting them sit for about 15 minutes
minutes at room temperature.
Using a slotted spoon, toss the plums into the
baking dish, spreading them out evenly. Do not
rinse the bowl just yet!
Pour the leftover juices into a blender, adding
in the eggs, milk, melted and cooled butter, salt,
flour, vanilla and almond extract, as well as the
sugar.
Blend briefly (just until all of the ingredients are
combined) and then pour over plums.
Bake for about 35 minutes, until the custard is
a light golden brown, puffed, and set (check by
inserting a toothpick into the center and make
sure it comes out relatively clean).
Let the dish set for about 15 minutes--it will
shrink down and the custard will become denser.
Dust with powdered sugar and serve by cutting
into brownie-sized squares.
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33 of the Healthiest Foods on Earth SI 520
46 47
1/4 cup minced onion
2 limes, juiced
2 serrano chile peppers, or to taste
salt to taste
4 ripe avocados, peeled and pitted
1/4 cup chopped fresh cilantro
1/4 cup pomegranate seeds, divided
1 sprig cilantro for garnish
POM
GUAC
by Amanda Visconti
XXIIIPOMEGRANATE
Combine the onion with the juice of 2 limes in
a small bowl; allow the onion to soak in the lime
juice for 2 hours.
Strain through a fine-mesh sieve and discard the
lime juice. Set the onions aside.
Grind the serrano chile peppers, the juice of
2 limes, and salt together in a food processor
until smooth; add the avocado and continue
processing until creamy and smooth.
Transfer the mixture into a small serving bowl;
fold the soaked onions, chopped cilantro, and
about half the pomegranate seeds into the
avocado mixture.
Top with the remaining pomegranate seeds and
garnish with the cilantro sprig to serve.
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33 of the Healthiest Foods on Earth SI 520
48 49
1/2 teaspoon salt
1/2 pound large or jumbo shrimp,
deveined
1/4 pound boneless skinless chicken
breast or boneless pork chop, or to 1
cup matchstick-cut gio
1 medium pomelo
1 carrot, peeled and cut into fine shreds
cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops
only
1/4 cup chopped unsalted, roasted peanuts
1/3 cup crispy caramelized shallot
2 tablespoons fish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
POMELO
SALAD
by Andrea Nguyen
XXIVPOMELO
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile
garlic sauce
Put the salt in a small saucepan and fill 2/3 with
water. Bring to a boil and then add the shrimp.
As soon as theyve curled up, remove them with
a slotted spoon and set aside to cool. Return
the water to a boil and add the chicken or pork
chop. When bubbles form at the rim, turn off
the heat, cover and let sit for 20 minutes to cook
the flesh. Remove and set aside to cool. (If youre
using the Vietnamese sausage, skip this step be
cause its already cooked.) Cut the shrimp in the
diagonal into large pieces that will blend well
with the pomelo and other ingredients. Hand
shred the chicken or cut the pork into julienne.
Set aside. Cut off one end of the pomelo to
reveal its fleshy pith. Then use your fingers
and knife to remove the pith so that all thats
remaining is the white covered flesh. Pry the
pomelo open and split into two parts. Then use
a knife, scissors and your fingers to peel away
the skin from each segment and remove the
flesh. Separate the flesh into bite size pieces and
deposit in a bowl. For the dressing, combine fish
sauce, lime juice, water, sugar and chile garlic
sauce in a small bowl and stir to dissolve the
sugar. Taste and adjust the flavors, as needed.
Transfer to a plate, leaving any liquid behind
and serve.
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50 51
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup powdered sugar
1 pkg cream cheese, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired
PUMPKIN
CAKE
ROLL
by Bo Wang
XXVPUMPKIN
Beat eggs on high speed 5 minutes. Gradually
beat in sugar. Stir in pumpkin and lemon juice.
Combine and sift flour and remaining dry
ingredients (not the nuts). Fold the flour mixture
into the pumpkin-egg mixture.
Spread in a 15x 10 pan or 12 x 18 lined
with waxed paper. Bake for 10-15 minutes at 375
degrees.
Loosen edges with a knife, then turn onto a
towel sprinkled with powdered sugar. Roll towel
and cake together.
Combine all filling ingredients and beat until
fluffy. Unroll cake and spread filling over cake.
Top with nuts and roll. Chill.
Serving Suggestions:
1. Cut each slice of cake and sprinkle with
cinnamon. Arrange on a plate and serve.
2. Goes very well with Thanksgiving or
Christmas dinner.
Storage suggestions:
Cover and store in refrigerator for up to 3 days.
Keeps well in freezer for 1 week.
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33 of the Healthiest Foods on Earth SI 520
52 53
1 1/2 cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream
RASBERRY
SUMMER
PUDDING
by FeiFei
XXVIRASPBERRY
In a saucepan over medium heat, combine the
sugar, water, and raspberries. Cook, stirring
carefully so as not to damage the berries, until
the mixture is hot, and the sugar is dissolved. Set
aside to cool slightly.
Line a 1 quart bowl with 5 slices of bread. Pour
the raspberry mixture over the bread, and place
the last slice of bread on top. Cover the bowl
loosely with plastic wrap. Place a weight on
top of the bowl (canned goods work well), and
refrigerate overnight.
The next day, remove plastic wrap, and invert
onto a plate. Serve chilled, with whipped cream
on the side.
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33 of the Healthiest Foods on Earth SI 520
54 55
16 ounce cottage cheese
2 large eggs
4 egg whites
1/4 cup chopped green onions
2 ounces shredded sharp cheddar cheese
3 tablespoons butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon red pepper flakes
20 ounces frozen spinach, thawed and
squeezed dry
1 ounce freshly-grated Parmesan cheese
SPINACH
CHEESE
SQUARES
by Yi-Wei Chia
XXVIISPINACH
Preheat oven to 350 degrees F. Lightly spray a
9-inch square baking pan with non-stick cooking
spray.
In a large bowl, mix together the cottage cheese,
eggs, egg whites, and green onions until well
combined. Mix in cheddar cheese, melted
butter, flour, salt, garlic, black pepper, and red
pepper flakes until thoroughly mixed. Fold in the
drained spinach.
Spinach Cheese SquaresPour cheese/spinach
mixture into the prepared baking pan. Sprinkle
the top with the Parmesan cheese.
Bake approximately 45 to 55 minutes or until the
top is golden. Remove from oven and let cool to
room temperature. Cut into small squares. Serve
either at room temperature or warm.
This can be made ahead of time, refrigerated or
frozen, and reheated in oven before serving.
Makes 30 small squares for appetizers or 6 la rge
squares for brunch.
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33 of the Healthiest Foods on Earth SI 520
56 57
Ingredients
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash,
peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies , crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk
mozzarella cheese
1/3 cup grated Parmesan
BUTTERNUT
SQUASH
LASAGNA
by Andrea Nguyen
XXVIIISQUASH
Heat the oil in a heavy large skillet over medium-
high heat. Add the squash and toss to coat.
Sprinkle with salt and pepper. Pour the water
into the skillet and then cover and simmer over
medium heat until the squash is tender, stirring
occasionally, about 20 minutes. Cool slightly and
then transfer the squash to a food processor. Add
the amaretti cookies and blend until smooth.
Season the squash puree, to taste, with more salt
and pepper.
Melt the butter in a heavy medium-size
saucepan over medium heat. Add the flour and
whisk for 1 minute. Gradually whisk in the milk.
Bring to a boil over medium-high heat. Reduce
the heat to medium and simmer until the sauce
thickens slightly, whisking often, about 5 minutes.
Whisk in the nutmeg. Cool slightly. Transfer half
of the sauce to a blender*. Add the basil and
blend until smooth. Return the basil sauce to the
sauce in the pan and stir to blend. Season the
sauce with salt and pepper, to taste.
Position the rack in the center of the oven and
preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking
dish. Spread 3/4 cup of the sauce over the
prepared baking dish. Arrange 3 lasagna noodles
on the bottom of the pan. Spread 1/3 of the
squash puree over the noodles. Sprinkle with 1/2
cup of mozzarella cheese. Drizzle 1/2 cup of
sauce over the noodles. Repeat layering 3 more
times.
and serve.
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33 of the Healthiest Foods on Earth SI 520
58 59
Ingredients
12 ounces strawberries, hulled and cut
into 1/4-inch slices
Good-quality balsamic vinegar
1/2 lemon, juiced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Olive oil
A few sprigs fresh basil, leaves picked
9 ounces halloumi cheese, cut into 8 thin
slices
A few sprigs fresh mint, leaves picked
A handful mixed salad leaves, washed and
spun dry
8 slices speck
STRAWBERRY
SALAD
by Ellen Wilson
XXIXSTRAWBERRY
Directions
Most people think of strawberries as something
theyd only eat for dessert, but they work so well
in salads. Especially when paired with halloumi
cheese, which I just love. Its a Cypriot cheese
made from goats or sheeps milk and you can
get it from all good supermarkets. Its like a
chewy feta but one you can cook with. When
fried or broiled it goes all crispy on the outside
and soft and slightly chewy on the inside. A
brilliant thing to eat.
In a bowl, drizzle the sliced strawberries with a
good splash of balsamic vinegar, the lemon juice
and some extra-virgin olive oil. Season with salt
and pepper. This will draw out and flavor the
lovely strawberry juices.
Preheat a large nonstick frying pan to medium
hot and add a splash of olive oil. Press a basil
leaf onto each slice of halloumi. Place the slices,
leaf side down, in the frying pan and fry for a
minute. Turn over carefully and fry for another
minute until the halloumi is light golden and
crisp.
Get yourself 4 plates and place a couple of
pieces of the crispy halloumi on each. Put the
mint, the rest of the basil leaves and the salad
leaves into the bowl with the strawberries and
toss together. Pile some of the strawberry
mixture in the middle of each plate and drape
the speck over the top. Finish with more salad
leaves. To serve, drizzle with balsamic vinegar
and extra-virgin olive oil.
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33 of the Healthiest Foods on Earth SI 520
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1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups light cream
3 tablespoons butter, softened
2/3 cup packed brown sugar
2/3 cup chopped pecans
SWEET POTATOPECAN PIE
by Pei-Yi Wong
XXXSWEET POTATO
1. Bake sweet potatoes until tender, peel and
mash. Make sure all lumps are removed,
straining if necessary.
2. Lightly beat eggs. Blend together eggs and
sweet potatoes. Stir in sugar, salt, cinnamon,
ginger, and cloves. Blend in c ream. Pour into pie
shell.
3. Bake in preheated oven at 400 degrees F (205
degrees C) 45-55 minutes or until knife inserted
halfway between center and edge of pie comes
out clean. Cool completely on rack.
4. To make Caramelized Pecan Topping:
Combine butter or margarine, brown sugar, and
pecans. Gently drop by spoonfuls over cooled
pie to cover top. Broil 5 inches below heat until
mixture begins to bubble, about 3 minutes.
Watch carefully, if cooked too long, top will turn
syrupy. Cool on rack.
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33 of the Healthiest Foods on Earth SI 520
62 63
1 1/2 cup diced fresh tomatoes
1 tbsp diced seeded fresh jalapeno pepper
3 tbsp finely diced onion
2 tbsp finely chopped fresh cilantro
1 tbsp Balsamic vinegar or fresh lime juice
1 clove garlic, minced
1/4 tsp salt
FRESHTOMATO
SALSA
by Elizabeth Hill
XXXITOMATO
In medium bowl, combine all ingredients. Let
stand, covered, at room temperature for 30
minutes.
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33 of the Healthiest Foods on Earth SI 520
64 65
2 cups cooked baby salad shrimp
2/3 cup mayonnaise
1 tablespoon fresh snipped dill
12 4 inch seeded rounds of watermelon
about 1/2 inch thick
4 large cocktail shrimp
4 sprigs of dill
DILLED BABYSHRIMP &
WATERMELON
NAPOLEONS
by Xiaowen Zhang
XXXIIWATERMELON
Instructions:
Mix together the shrimp, mayonnaise and dill.
Chill until ready to serve.
To serve, place a round of the watermelon on
a serving plate and top with a thin layer of the
shrimp salad.
Top that with another round of the watermelon
and then another layer of the shrimp salad.
Top that with another watermelon round.
Place a cocktail shrimp on top with a sprig of
dill.
Repeat to create 4 Napoleons.
Servings:
Serves 4
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A
allspice 36
almond extract 26, 44
apple 2
arugula 6
asparagus 8, 9
avocado 10, 46
B
baking powder 14, 20, 36
balsamic vinegar 40, 58
basil 6, 58
blackberry 12
black pepper 10, 56
black plums 44
blueberries 14
brandy 44
butter 14, 18, 28, 44
button mushrooms 34
C
cabbage 18
cannellini beans 6
cantaloupe pulp 20
Cardamom 42
carrot 34, 48
carrots 22
Cashew nuts 42
cauliflower 24
celery 16
cheddar cheese 54
cheese 6
cherries 26
chicken 48
chicken broth 10
chile peppers 46
Chowari 42
cilantro 10, 32, 46, 48, 62
cinnamon 2, 50, 60
coconut 42
coconut milk 38
Coconut milk 42
cream 52
cumin 10
Cumin 42
D
dill 64
E
egg 20, 36
eggs 14, 44, 54, 60
F
fish sauce 48
flour 14, 20, 44
G
garlic 24, 54, 62
Ghee 42
ginger 42
green onion 10, 28
green onions 54
H
halloumi 58
J
jalapeno 62
K
kale 28
kiwis 12
Kosher salt 40
L
leeks 18
lemon 4, 58
Lemon juice 24
lime 46
lime juice 32, 48, 62
M
mandarin oranges 36mango 32
margarine 28
mayonnaise 64
milk 14, 38, 42, 44, 56
mint 38, 48, 58
N
Neufchtel cheese 8
noodles 56
nutmeg 36
O
olive oil 28, 40
Olive oil 24
onion 16, 22, 28, 46, 62
orang 10
P
papaya 38
peanuts 48
pecans 60
peppercorns 4
pie 26
Pineapple 42
pineapple juice 10
plain yogurt 10
pomegranate 46
pomelo 48
pork 48, 52
potato 22, 28
Powdered sugar 44
prosciutto 8, 9
pumpkin 50
R
Raisins 42
raspberry jam 2
red pepper 10
S
sage 28
salt 14, 20, 24
shallot 48
shallots 34, 40
shiitake mushroom 34
shortening 20
shrimp 10, 48, 64
soda 20
speck 58
squash 56
strawberry 58
INDEX
sugar 14, 20, 49
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sugar 14, 20, 49
sweet potatoes 60
T
tapioca 26, 38
tarragon 34tomato 62
tomatoes 6
V
vanilla 50
vanilla extract 14, 26, 38, 44
vegetable broth 18
vegetable stock 40
W
watermelon 64
white pepper 40
Y
yogurt 2, 22
yolk 12