Week 10 Lab 10 Recipe Book
Transcript of Week 10 Lab 10 Recipe Book
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33 Of The
healThiesTIs it possible to live to 125 or maybe 150? Its
certainly a possibility, as discussed on Oprah
Winfreys recent show on longevity. She
visited me at my farm to learn how, at 86, I
am enjoying the robust health, energy, and
mental creativity of someone many decades
younger. My secret: large quantities of fruit
and vegetables, plus an hour of daily exercise.
No pills, not even aspirin, and certainly
no supplements ever enter my mouth
-- everything I need comes from my fish-
vegetarian diet, which incorporates 30-40
different kinds of fruit and vegetables every
week. Even though I am Chairman and
Owner of Dole Food Company, I do most
of my own grocery shopping, and even took
Oprah on an impromptu trip to Costco, in a
day that included bike riding, exercise in the
gym, and juicing vegetables in the kitchen.
Oprah marveled at how much I eat, and yetnever gain a pound. In fact, I expend a lot of
energy in my 50-60 minutes of cardio and
strength training every day. Plus theres the
fact that fruit and vegetables tend to be lower
in calories, but higher in filling fiber and other
nutrients that help you feel satisfied.
By eating many fruits and vegetables in place
of fast food and junk food, people could avoid
obesity. Obesity accelerates aging even faster
than smoking, according to scientific research.
We created the North Carolina Research
Campus to study the health benefits of fruits
and vegetables. It is the only campus in the
world encompassing eight universities all
working together for the benefit of health and
longevity. These include Duke University,
UNC Chapel Hill, NC State University,
UNC Charlotte, North Carolina Central
University, NC A&T State University, UNC
Greensboro and Appalachian State University.
Weve gathered a comprehensive array of
famous scientists and scientific equipment
under one roof, including a two-story, 950
megahertz, 8-ton superconducting magnet.
It is the largest and most powerful magnet inthe world and will help us look at both plant
and human cells at the most minute level. We
are constantly doing research on all fruit and
vegetables, including the ones listed below,
which are the mainstay of my diet.
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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 cinnamon3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla yogurt
1/4 cup water
Confectioners sugar
appleRaspbeRRy
ValenTine
CRisp
by Washington AppleCommision
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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 stenciland 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. Draga toothpick tip through center of each dot to
make heart.
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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 pepper1 teaspoon red wine vinegar
2 tabel spoons minced shallot
aRTiChOkeswiTh
yOguRT
by Hanna Jung
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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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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 arugula1/4 cup shaved Parmesan cheese (optional)
aRugulasalad
by anonymous
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aRugula
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.
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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1/2 lb prosciutto, sliced
1/2 package (8 ounces) Neufchtel cheese,
softened
12 spears fresh asparagus, trimmedpROsCiuTTOwRapped
aspaRagus
by Trish via Allrecipes.com
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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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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 cumin
3 cups chicken broth, chilled
1 (8-ounce) container fat-free plain yogurtGarnishes: cooked shrimp, avocado slices
aVOCadOsOup
by Chuanqi Li
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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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blaCkbeRRymOusse
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 cream
2 kiwis, peeled and sliced, for garnish(optional)
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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
to room 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)
bluebeRRymuffin
by CM
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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.
Gradually add the dry ingredients to the
creamed butter and sugar mixture along with
the milk 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 maybe 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 lemonor 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
bROCCOlisOup
by Eric Garcia
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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 it on to puree. Puree in batches untilsmooth 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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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
CanTalOupebRead
by Yiwei Ma
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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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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 paprika
1/4 teaspoon cayenne pepper1 cup low-fat buttermilk or yogurt
Salt and freshly ground pepper
2 tablespoons coarsely chopped flat-leaf
parsley
spiCyCaRROT
sOup
by
Andrew J. Powning
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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
ROasTedCauliflOweR
by
Elise
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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,
for 25-30 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
CheRRypie
by Elliott Manzon
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CheRRy pie
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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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
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gReen
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 cooked but stillsomewhat crunchy.
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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 pepperCooking spray
Sage sprigs (optional)
mashed
pOTaTOCakes
wiTh
OniOnsand kale
by Michael Perry
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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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kiwi
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. Wipethe rims of the jars 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 jars
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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2 cups brown rice
4 cups water
tablespoon fresh lime juice
1/2 cup chopped fresh cilantro
1 mango, peeled, pitted, and cut into 1/2 inch
cubes
mangOlime RiCe
by David Quick
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mangO
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,
reduce the 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 broth1 teaspoon dry sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon ground black pepper
1/8 teaspoon salt
wildmushROOm
sOup
by Ellie Schuhmann
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mushROOms
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 untillightly 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 of flour.
cup of sugar.
cup of butter.
cup of milk.
1 teaspoon of baking powder.
teaspoon of salt.
teaspoon of allspice.
teaspoon of nutmeg.
ORangemuffin
OrangeRecipes.org
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ORange
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.
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 yangpapaya
by Nicole Routhier
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papaya
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. Witha 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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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 tspCardamom(Elakka) - 4 nos
(powdered)
Chowari - 50 gm
pineapplepayasam
by Maneka Nirmal
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pineapple
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, removefrom 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 of flour
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
1/8 teaspoon of almond extractPowdered sugar
plumClafOuTis
by Abby Van Bremen
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plum
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, addingin 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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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 peanuts1/3 cup crispy caramelized shallot
2 tablespoons fish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic
sauce
pOmelOsalad
by Andrea Nguyen
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XXiipOmelO
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 thediagonal 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. Right before serving,
add the shrimp, chicken or pork, carrot, mint,cilantro, peanuts and shallot to the pomelo.
Toss with your fingers or tongs to combine
well. Add the dressing and toss. Taste and
adjust the flavors, as needed. Transfer to a
plate, leaving any liquid behind and serve.
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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
pOmguaC
by Amanda Visconti
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pOmegRanaTe
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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pumpkinCake
ROll
by Bo Wang
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 sugar1 pkg cream cheese, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, if desired
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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.
XXVi
pumpkin
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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
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XXVii
RaspbeRRy
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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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 bellpeppeR
COulis
by Danilo Alfaro
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Red 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 stockand 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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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 flakes20 ounces frozen spinach, thawed and
squeezed dry
1 ounce freshly-grated Parmesan cheese
spinaChCheese
squaRes
by Yi-Wei Chia
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XXiX
spinaCh
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 6large squares for brunch.
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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 leaves12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella
cheese
1/3 cup grated Parmesan
buTTeRnuTsquash
lasagna
by Andrea Nguyen
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XXX
squash
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-sizesaucepan 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 lasagnanoodles 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.
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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
slicesA few sprigs fresh mint, leaves picked
A handful mixed salad leaves, washed and
spun dry
8 slices speck
sTRawbeRRysalad
by Ellen Wilson
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sTRawbeRRy
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 andtoss 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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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 sugar2/3 cup chopped pecans
sweeTpOTaTO
peCan pie
by Pei-Yi Wong
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XXXii
sweeT
pOTaTO
Bake sweet potatoes until tender, peel and
mash. Make sure all lumps are removed,
straining if necessary.
Lightly beat eggs. Blend together eggs and
sweet potatoes. Stir in sugar, salt, cinnamon,
ginger, and cloves. Blend in cream. Pour into
pie shell.
Bake in preheated oven at 400 degrees F
(205 degrees C) 45-55 minutes or until knifeinserted halfway between center and edge of
pie comes out clean. Cool completely on rack.
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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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
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XXXiii
TOmaTO
In medium bowl, combine all ingredients. Let
stand, covered, at room temperature for 30
minutes.
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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
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XXXiV
waTeRmelOn
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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onion 17, 29, 49, 67
orang 11
Ppapaya 39
peanuts 46
pecans 65
pie 25
Pineapple 41
pineapple juice 11plain yogurt 11
pomegranate 49
pomelo 46
pork 46, 53, 54
potato 29
Powdered sugar 43
prosciutto 9
RRaisins 41
red pepper 11
Ssage 29
salt 11, 15, 19
shallot 46
shallots 35, 55
hii k h 3
strawberry 63
sugar 15, 19
Ttapioca 25, 39
tarragon 35
tomato 67
Vvanilla extract 15, 25, 39, 43
vegetable broth 27
vegetable stock 55
Wwatermelon 69
white pepper 55
Yyolk 13