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Yield: 2 servings
1 sheet (9 1/2 x 10-inch) pu pastry (sold in
grocery reezer sections or make your own pu
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 lowat vanilla yogurt
1/4 cup water
Conectioners sugar
APPLE
RASPBERRY
VALENTINE
CRISP
by Washington Apple
Commision
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I
APPLE
Onouredsurface,rollpuffpastryinto14
x10-inchrectangle.Cutpastryintotwo7x
10-inch pieces. Using a ruler to guide pastry
wheel,cuteachhalfinto22seven-inchlong
stripsabout1/4-inchwide.
Tomake lattice heart, lay 11pastry strips,
1/8-inch apart and parallel, across an
ungreasedbakingsheet.Onebyone,weave
11 more strips through parallel strips to
createlatticesquare.Cutoutcenteroflattice
witha4or5-inchheart-shapedcookiecutterorstencilanddiscardtrimmings.Refrigerate
heart 10 minutes.
Heatovento400deg.F.Brushheartswith
egg mixture and bake 15 minutes or until
goldenbrown.Inskillet,meltbutterandadd
appleslices,sugarandcinnamon.Coverand
cook,stirringoccasionally,for20minutesor
untiltender.Stirinonetablespoonofjam.
To serve, blend yogurt and water. Divide
mixture between two large serving plates.
Moundappleslicesincenter.Dipedgesof
each heart into confectioners sugar and
place atop apples.
Tomakeheart-shapeddesignsinthesauce,
heatremainingjaminmicrowaveforthirty
seconds.Dropdotsofjamontosauce.Drag
atoothpicktipthroughcenterofeachdotto
make heart.
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1/2 lemon
6 cups water
4 springs resh parsley
1 bay lea
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
or the Yogurt Mustard:
1/2 cup plain nonat 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
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ARTICHOKE
ut the lemon, water, parsley, bay leaf,
peppercorns,andthymeinalargepot.Bring
toaboiloverhighheat.Whilethewateris
boiling, prepare the artichokes Slice 1/4
inch off thetop ofeach artichoke.Cut the
stemsoffeach,ushwiththebase,andclip
thesharppointatthetipofeachleafwith
scissors. Put the artichokes into the boiling
water,cover,andcookuntiltheleavescanbe
pulledfromthestemeasily,40to50minutes.
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.
Whentheartichokesaredone,slicethemin
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 resh basil
salt and pepper to taste
3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
ARUGULA
SALAD
by anonymous
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III
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,andthyme;increasetheheatto
medium-high and simmer 2 to 3 minutes.
Stir in the cannellini beans and basil. Season
withsaltandpepper.Continuecookinguntil
beansareheatedthrough,3to4minutes.
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) Neuchtel cheese,
sotened
12 spears resh asparagus, trimmed
PROSCIUTTO
WRAPPED
ASPARAGUS
by Trish via Allrecipes.com
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AVOCADO
SOUP
by Chuanqi Li
2 ripe avocados, quartered
1/4 cup chopped green onion
2 tablespoons resh orange or pineapple juice
1 tablespoon chopped resh 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 at-ree plain yogurt
Garnishes: cooked shrimp, avocado slices
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AVOCADO
Heatthechickenbrothuntilhot,notboiling.
Set aside.
Peel the avocado and remove the seed. Cut
intoseveralpieces,placeinthefoodprocessor
orblender,andpure.Turnofftheblender
andpourinthewhippingcream,followed
bythehotchickenbroth,cumin,salt,white
pepper,sherryandlemonjuice.Pulseafew
times, just untilmixture is blended. Taste
andaddmoresaltandpepper,ifdesired.
Serveimmediately,orchillforatleasttwo
hours and serve.
Note:Haasavocadosaretheoneswiththe
bumpy skin. As they ripen, they go from
dark green to purplish-black. This is only my
opinion,butifIcannotndHaasavocados,I
dontmakethisoranyotheravocadorecipe
untilIcanndthem.
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BLACKBERRY
MOUSSE
by Julee Rosso
Sheila Lukins
1 tablespoon unavored gelatin
2 tablespoons cold water
Juice and grated zest o 1 orange
2 pints blackberries, or 2 bags (10 ounces each)
rozen berries without sugar; reserve 8 to 10
whole berries or garnish
2 egg yolks
1/2 cup sugar
2 tablespoons Cointreau
2 cups heavy cream
2 kiwis, peeled and sliced, or 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 eggyolks andsugar in abowl
until pale yellow. Add the Cointreau and
beatforanotherminute.
3.Puttheeggyolkmixtureinthetopofa
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
mixtureandstiruntilwellblended.Whipthe
heavycreamto softpeaksand foldgently
into the blackberry and egg yolk mixture.
Divideamongservingdishesandchilluntil
ready to serve.
5.Garnishwith a few slices ofkiwi and a
wholeberry,orwiththeberriesalone.
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1/2 cup butter
2 cups unsited our
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large resh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (or top o muns)
BLUEBERRY
MUFFIN
by CM
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VII
BLUEBERRY
Preheat oven to 375F. In a large mixing
bowl,creamtogetherbutterandsugaruntil
light and uffy; add eggs, one at a time,
beatingaftereachaddition.Inasecondbowl,
combine all dry ingredients.
Gradually add the dry ingredients to the
creamed butter and sugar mixture along
withthemilkandvanilla.Optionally,mash
1/2 cup of the blueberries, and stir in by
hand(thiswillturnbatteralightshadeof
blue and add a touch of blueberry avor,butthisstepmaybeskipped,ifyouwish).
Addtheremainingwholeberriesandstirin
gently by hand.
Spraya12mufnbakingpanwithBakers
Joy (or other non-stick spray). Fill greased
mufncups3/4full.Sprinklesugarontopof
unbakedmufns(weliketouseTurbinado
sugarforsprinklingthetops).Bakeat375F
for25-30minutes.Coolinpan.Runaknife
aroundtheedgeofeachmufnafterseveral
minutestofreeitfromthepanandcoolon
wire racks. Mufns may be brushedwith
melted butter and sprinkledwith sugar, if
desired.
Atourtestkitchen,wesometimessprinkleblueberrymufntopswithcinnamonsugar
orgroundhazelnutsor spreadwithlemon
orvanilla 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 orets
3 tablespoons butter
3 tablespoons all-purpose our
2 cups milk
ground black pepper to taste
BROCCOLI
SOUP
by Eric Garcia
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VIII
BROCCOLI
Melt2tablespoonsbutterinmediumsized
stockpot,andsauteonionandceleryuntil
tender.Add broccoli andbroth, cover and
simmerfor10minutes.
Pour the soup into a blender, lling the
pitcher no more than halfway full. Hold
down the lid of the blenderwith a folded
kitchentowel,andcarefullystarttheblender,
using a few quick pulses to get the soup
movingbeforeleavingitontopuree.Puree
in batches until smooth and pour into a cleanpot.Alternately,youcanuseastickblender
and puree the soup right in the cooking pot.
In small saucepan, overmedium-heatmelt
3 tablespoonsbutter, stir inourand add
milk.Stiruntilthickandbubbly,andaddto
soup.Seasonwithpepperandserve.
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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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IX
CABBAGE
Trim leeks and slice into 1 to 1 1/2-inch
lenghs. Cut the rounds into thin strips. Soak
incoldwatertoloosenanysoilthatmaybe
adhering to them, then rinsewell.Cut the
cabbageinto6wedges;removecorepieces.
Thinlyslicethecabbagewedgescrosswise.
Toss the drained leeks with the cabbage.
Heat butter over medium heat in a large
skillet.Addleeksandcabbageandsautefor
8minutes.Addbroth,salt,andpepperand
simmer,covered,untilthecabbageiscooked
butstillsomewhatcrunchy.
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1 3/4 c. all-purpose our
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,willbetoosoupy.Setaside.
Mix our, baking powder, salt and soda,
sifting3times.
Inseparatebowl,creamsugarandshortening
until light and uffy. Add egg and beat
well. Add cantaloupe pulp and mix. Add
ourmixture,1/2cupatatime,beatuntil
smooth.After each additionput intowell-
greasedouredpans,8x4x21/2inch.Bake
inmoderate350degreeovenfor50minutes.
Servewithwhippedcreamorplain.
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1 head o cauliower
2-3 cloves o garlic, peeled and coarsely minced
Lemon juice (rom 1/2 or a whole lemon)
Olive oil
Coarse salt and reshly ground black pepper
Parmesan cheese
ROASTED
CAULI-
FLOWER
http://simplyrecipes.
com/recipes/roasted_
cauliower/
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XI
CAULIFLOWER
1Preheatovento400F.Cutcauliowerinto
oretsandputinasinglelayerinanoven-
proofbakingdish.Tossinthegarlic.Squeeze
lemon juice over cauliower and drizzle
eachpiecewitholiveoil.Sprinklewithsalt
andpepper.Iftheovenhasntreached400F
yet,setasideuntilithas.
2Placecasseroleinthehotoven,uncovered,
for25-30minutes,oruntilthetopislightly
brown.Testwithaforkfordesireddoneness.
Fork tines should be able to easily pierce thecauliower.Removefromovenandsprinkle
generously with Parmesan cheese. Serve
immediately.
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1 recipe pastry or 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
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XII
CHERRY
Preheat oven to 400 degrees F (205 degrees
C). Place bottom crust in piepan. Set top
crustaside,covered.
Inalargemixingbowlcombinetapioca,salt,
sugar, cherries and extracts. Let stand 15
minutes. Turn out into bottom crust and dot
withbutter.Coverwithtopcrust,uteedges
andcutventsintop.Placepieonafoillined
cookiesheet---incaseofdrips!
Bakefor50minutesinthepreheatedoven,
untilgoldenbrown.
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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 resh sage
1/4 cup sliced green onions
1/4 teaspoon reshly ground black pepper
Cooking spray
Sage sprigs (optional)
MASHED-
POTATO
CAKES WITH
ONIONS
AND KALE
by Michael Perry
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XIII
KALE
Bringwatertoa boilinaDutchoven;add
kale. Cover and cook over medium heat 5
minutesoruntil tender.Removekalewith
a slotted spoon, reserving cooking liquid.
Chop kale and set aside.
Add potato to reserved cooking liquid in
pan;bringtoaboil.Reduceheat,andsimmer
10minutesoruntil 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,dicedonion,andchoppedsage.Cook13
minutesoruntilbrowned.Combinepotato
mixture, onionmixture, greenonions, and
pepper. Remove from heat; cool slightly.
Dividepotatomixtureinto8equalportions,
shaping each into a 1/2-inch-thick patty.
Placepattiesonabakingsheetcoatedwith
cookingspray.Bakeat400for20minutes.
Preheat broiler.
Broilpattiesfor5minutesoruntilbrowned.
Garnishwithsagesprigs,ifdesired.
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24 kiwis, peeled and mashed
3/4 cup pineapple juice
1/4 cup resh lemon juice
3 apples, unpeeled and halved
4 cups white sugar
KIWI
JAM
by Dan Polant
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XIV
KIWI
Inalargesaucepan,combine3cupsmashed
kiwi,pineapplejuice,lemonjuiceandapples.
Bring to a boil and then add the sugar; stir
todissolve,reduceheatandsimmerfor30
minutes.
Sterilizethejarsandlidsinboilingwaterfor
atleast5minutes.Packthejamintothehot,
sterilized jars, lling the jarstowithin 1/4
inchofthetop.Runaknifeorathinspatula
aroundtheinsidesofthejarsaftertheyhave
beenlledtoremoveanyairbubbles.Wipetherimsofthejarswithamoistpapertowel
toremoveanyfoodresidue.Topwithlids,
andscrewonrings.
Placearackinthebottomofalargestockpot
andllhalfwaywithwater.Bringtoaboil
overhighheat,thencarefullylowerthejars
into the pot using a holder. Leave a 2 inch
spacebetweenthejars.Pourinmoreboiling
waterifnecessaryuntilthewaterlevelisat
least1inchabovethetopsofthejars.Bring
thewaterto a fullboil, coverthe pot, and
processfor10minutes.
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2 cups brown rice
4 cups water
1 tablespoon resh lime juice
1/2 cup chopped resh cilantro
1 mango, peeled, pitted, and cut into 1/2 inch
cubes
MANGO
LIME RICE
by David Quick
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XV
MANGO
Prep Time: 5 Min / Cook Time: 50 Min
Ready In: 55 Min
Directions
1.Bringthebrownriceandwatertoaboilin
asaucepan.Stirthelimejuiceintotherice,
reducetheheattomedium-low,andcover;
simmer until the rice is tender and the liquid
hasbeenabsorbed,45to50minutes.
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 fnely chopped celery
2 tablespoons fnely chopped shallots
2 tablespoons fnely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom
caps
1 (14-ounce) can at-ree, less-sodium
chicken broth
1 teaspoon dry sherry
1/2 teaspoon chopped resh parsley
1/4 teaspoon chopped resh tarragon
1/4 teaspoon ground black pepper
1/8 teaspoon salt
MUSHROOM
SOUP
by Ellie Schuhmann
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XVI
MUSHROOMS
Heat butter and oil in a large nonstick skillet
overmedium-highheat.Addcelery,shallots,
andcarrot; saut 3minutesoruntil lightly
browned. Spoon vegetable mixture into a
mediumbowl.
Coat pan with cooking spray. Add button
mushrooms;saut3minutesoruntillightly
browned. Add button mushrooms to
vegetable mixture. Coat pan with cooking
spray. Add shiitake mushrooms; saut
3 minutes or until lightly browned. Addshiitake 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
remainingingredients.Simmer,uncovered,
5 minutes.
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10 oz o mandarin oranges, drained.
1 medium egg, slightly beaten.
1 cup o our.
cup o sugar.
cup o butter.
cup o milk.
1 teaspoon o baking powder.
teaspoon o salt.
teaspoon o allspice.
teaspoon o nutmeg.
ORANGE
MUFFIN
OrangeRecipes.org
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XVII
ORANGE
Preheat your oven to 350F (175C).
Sift the our with all of the other dryingredients.
Add the butter.
Mix together the beatenegg and themilk,
then add to dry ingredients and mix until
justmoistened.
Fold in the mandarin orange pieces.
Fillgreasedmufntinsaboutthree-quarters
full.
Bakefor25minutes.
Serve as desired. and serve.
Asoneofthehealthiesfruitsintheworld,
orange can:
Reduceslevelsofbadcholesterol
Lowersriskofcancersofthemouth,throat,
breastandstomach,andchildhoodleukemia
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, or garnish
YIN YANG
PAPAYA
by Nicole Routhier
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XVIII
PAPAYA
Combinethecoconutmilk,milk,sugar,and
tapioca in a medium-size saucepan, and
bring to a boil over high heat. Reduce the heat
tolowandsimmer,stirringfrequently,until
the tapioca is translucent and the mixture is
slightlythickened,about5minutes.Donot
overcook;themixturewillcontinuetosetas
it cools. Stir in the vanilla extract.
Let the tapioca cool.Cover andrefrigerate
untilitiswellchilled,atleast1hour.
Halve the papayas and remove the seeds.
Withaspoon,scoopouttheeshandplace
itinablenderorfoodprocessor.Processthe
papaya to a puree. (There should be about
2cupsofpuree.)Coverandrefrigerateuntil
wellchilled,atleast1hour.
Toserve,spoonthetapiocapuddinginto1sideofeachsoupbowl,thenaddthepapaya
pureeontheotherside,formingayin-yang
pattern.Garnishwithamintsprigandserve
at once.
Yield: 4 servings
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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 rom 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
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XIX
PINEAPPLE
Method:
Boil the pineapple pieces in a thick bottompan, along with a little water. When the
pineapple isdone, add the gheeand fry it
well.
Addsugarandfry.Makesurethatthereis
nocrumbsorlumps.Whenitisnicelydone,
addthethirdextractofthemilkandboilit.
Addthesecondextractfollowedbytherst
extract.Whentherstextractbeginstoboil,
addthewashedchowari.Whenthechowariis
cookedandpayasamisnicelydone,remove
fromame.Add thefried cashewnuts and
raisins.Sprinkle the powdered ingredients
andmixwell.Close the panwith a lid to
keeptheyummyavor
Tips:
1)Ifurusingtinnedcoconutmilk,avoidthe
threestepsofextractmilk.
simplymixonecupwatertothersttinof
coconut milk and dilute it. Add this to the
friedpineapples.Whenitstartstoboil,add
thesecondtinofcoconutmilk.
2)Inormallyaddonecupwatertoonetin
coconut milk to dilute it. But u can use moreor less according to the thickness and quality
ofthemilk.
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1 pound o black plums, pitted
2 tablespoons o brandy
1 tablespoon o sugar
1/2 cup o sugar
4 eggs
1 cup o milk
3 tablespoons o butter, melted
1/2 cup o our
1/4 teaspoon o salt
1/2 teaspoon o vanilla extract
1/8 teaspoon o almond extract
Powdered sugar
PLUM
CLAFOUTIS
by Abby Van Bremen
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XX
PLUM
Preheat your oven to 400F, making sure
your rack is in the middle. Butter a 2-qt glass
baking/lasagna dish.
Cuteachoftheplumsintoeighthsandtoss
themwiththebrandyandsugarinamedium
bowl,lettingthemsitforabout15minutes
minutes at room temperature.
Usinga slotted spoon, toss theplums into
thebakingdish,spreadingthemoutevenly.
Donotrinsethebowljustyet!
Pourtheleftoverjuicesintoablender,adding
intheeggs,milk,meltedandcooledbutter,
salt, our, vanilla and almond extract, as
wellasthesugar.
Blendbriey(justuntilalloftheingredients
are combined) and then pour over plums.
Bakeforabout35minutes,untilthecustardisalightgoldenbrown,puffed,andset(check
by inserting a toothpick into the center and
make sure it comes out relatively clean).
Letthedishsetforabout15minutes--itwill
shrink down and the custardwill become
denser.Dustwithpowderedsugarandserve
bycuttingintobrownie-sizedsquares.
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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 resh cilantro
1/4 cup pomegranate seeds, divided
1 sprig cilantro or garnish
POM
GUAC
by Amanda Visconti
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XXI
POMEGRANATE
Combinetheonionwiththejuiceof2limes
inasmallbowl;allowtheoniontosoakin
thelimejuicefor2hours.
Strainthroughane-meshsieveanddiscard
thelimejuice.Settheonionsaside.
Grindtheserranochilepeppers,thejuiceof
2limes,andsalttogetherinafoodprocessor
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.
Topwiththeremainingpomegranateseeds
andgarnishwiththecilantrosprigtoserve.
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3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup our
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, sotened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
1/3 cup nuts, i desired
PUMPKIN
CAKE ROLL
by Bo Wang
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XXII
PUMPKIN
Beat eggs on high speed 5 minutes. Gradually
beat in sugar. Stir in pumpkin and lemon
juice.
Combine and sift ourand remaining dry
ingredients (not the nuts). Fold the our
mixture into the pumpkin-egg mixture.
Spreadina15x10panor12x18lined
withwaxedpaper.Bakefor10-15minutesat
375 degrees.
Loosenedgeswithaknife,thenturnontoa
towelsprinkledwithpowderedsugar.Roll
towelandcaketogether.
Combineallllingingredientsandbeatuntil
uffy. Unroll cake and spread lling over
cake.Topwithnutsandroll.Chill.
Serving Suggestions:
1.Cuteachsliceofcake and sprinklewithcinnamon. Arrange on a plate and serve.
2. Goes very well with Thanksgiving or
Christmas dinner.
Storage suggestions:
Coverandstorein refrigerator for upto 3
days.Keepswellinfreezerfor1week.
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1 1/2 cups white sugar
1 tablespoon water
3 cups resh raspberries
6 slices white bread
1 cup whipped cream
RASBERRY
SUMMER
PUDDING
by FeiFei
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XXIII
RASPBERRY
Ina saucepanovermediumheat, 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.
Linea1quartbowlwith5slicesofbread.
Pourtheraspberrymixtureoverthebread,
andplacethelastsliceofbreadontop.Cover
thebowllooselywithplasticwrap.Placea
weight on top of the bowl (canned goods
workwell),andrefrigerateovernight.
The next day, remove plastic wrap, and
invert onto a plate. Serve chilled, with
whippedcreamontheside.
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2-3 large red, yellow or orange 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 Alaro
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XXIV
REDBELLPEPPER
Removethecore,seedsandmembranesfrom
the peppers and roughly chop them. Heat a
heavy-bottomed saut pan over medium
heatforaminute,thenaddtheoliveoiland
heatforanotherminute.
Addtheshallotsandsautforaminuteor
two or until theyre slightly translucent.
Reduceheattolow,addthechoppedpepper.
Cover and sweat for about 15 minutes or
untiltender.Addacoupleoftablespoonsof
stockandcookforanotherminuteortwo.Removefromheatandpureinablender.
Tip:Usecarewhenprocessinghotitemsin
a blender as the hot steam can sometimes
blowtheblenderlidoff.
Startona slowspeedwith the lid slightly
ajartoventanysteam,thensealthelidand
increase theblending speed. Add vinegar,
adjustconsistencywithremainingstock,and
seasontotastewithKoshersaltandwhite
pepper.
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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 reshly ground black pepper
Olive oil
A ew sprigs resh basil, leaves picked
9 ounces halloumi cheese, cut into 8 thin slices
A ew sprigs resh mint, leaves picked
A handul mixed salad leaves, washed and spun
dry
8 slices speck
STRAWBERRY
SALAD
by Ellen Wilson
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XXV
STRAWBERRY
Most people think of strawberries as
something theyd only eat for dessert, but
theyworksowellinsalads.Especiallywhen
paired with halloumi cheese, which I just
love.ItsaCypriotcheesemadefromgoats
orsheepsmilkandyoucangetitfromall
goodsupermarkets.Itslikeachewyfetabut
oneyoucancookwith.Whenfriedorbroiled
itgoesallcrispyontheoutsideandsoftand
slightlychewyontheinside.Abrilliantthing
to eat.
In a bowl, drizzle the sliced strawberries
withagoodsplashofbalsamicvinegar,the
lemonjuiceandsomeextra-virginoliveoil.
Seasonwithsaltandpepper.Thiswilldraw
outandavorthelovelystrawberryjuices.
Preheat a large nonstick frying pan to
mediumhot and adda splash ofoliveoil.
Pressabasilleafontoeachsliceofhalloumi.
Placetheslices,leafsidedown,inthefrying
panandfryforaminute.Turnovercarefully
andfryforanotherminuteuntilthehalloumi
is light golden and crisp.
Get4platesandplaceacoupleofpiecesof
thecrispyhalloumioneach.Putthemint,the
restofthebasilleavesandthesaladleaves
intothebowlwiththestrawberriesandtosstogether.Pilesomeofthestrawberrymixture
in themiddle of eachplate and drape the
speckoverthetop.Finishwithmoresalad
leaves.
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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, sotened
2/3 cup packed brown sugar
2/3 cup chopped pecans
SWEET
POTATO
PECAN PIE
by Pei-Yi Wong
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XXVI
SWEETPOTATO
1.Bakesweetpotatoesuntiltender,peeland
mash. Make sure all lumps are removed,
strainingifnecessary.
2. Lightly beat eggs. Blend together eggs and
sweetpotatoes.Stirinsugar,salt,cinnamon,
ginger,andcloves.Blendincream.Pourinto
pie shell.
3. Bake in preheated oven at 400 degrees F
(205degreesC)45-55minutesoruntilknife
insertedhalfway between center and edge
ofpiecomesoutclean.Coolcompletelyon
rack.
4. To make Caramelized Pecan Topping:
Combinebutterormargarine,brownsugar,
andpecans.Gentlydropbyspoonfulsover
cooledpietocovertop.Broil5inchesbelow
heatuntilmixturebeginstobubble,about3
minutes.Watchcarefully,ifcookedtoolong,
topwillturnsyrupy.Coolonrack.
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XXVII
TOMATO
Inmedium bowl, combine all ingredients.Letstand,covered,atroomtemperaturefor
30 minutes.
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2 cups cooked baby salad shrimp
2/3 cup mayonnaise
1 tablespoon resh snipped dill
12 4 inch seeded rounds o watermelon
about 1/2 inch thick
4 large cocktail shrimp
4 sprigs o dill
DILLED BABY
SHRIMP AND
WATERMELON
NAPOLEONS
by Xiaowen Zhang
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XXVIII
WATERMELON
Mix together the shrimp,mayonnaise and
dill. Chill until ready to serve.
Toserve,placearoundofthewatermelonon
aservingplateandtopwithathinlayerof
the shrimp salad.
Top that with another round of the
watermelon and then another layer of the
shrimp salad.
Topthatwithanotherwatermelonround.
Placeacocktailshrimpontopwithasprigofdill.
Repeat to create 4 Napoleons.
Servings:
Serves 4
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INDEX
A
allspice 34
almondextract24,40
arugula 6
asparagus 8
avocado42,10
B
bakingpowder14,20,34
balsamic vinegar 50
basil6,50
blackberry 12
black pepper 10
black plums 40
blueberries 14
brandy 40
butter14,18,26,40
button mushrooms 32
C
cabbage 18
cannellini beans 6
cantaloupe pulp 20
Cardamom 38
carrot 32Cashewnuts38
cauliower22
celery 16
cherries 24
chicken broth 10
chile peppers 42
Chowari38
cilantro30,42,54,42,10
coconut 38coconut milk 36
Coconut milk 38
cream 46
cumin 10
Cumin 38
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D
dill 56
Eegg20,34
eggs14,40
F
our14,20,40
G
garlic22,54
Ghee 38
ginger 38
greenonion26,10
H
halloumi 50
Jjalapeno54
K
kale 26
kiwis12
L
leeks 18
lemon 50
Lemonjuice22
lime 42
limejuice30,54
M
mandarin oranges 34
mango 30
margarine 26
mayonnaise 56
milk14,36,38,40
mint36,50
N
Neufchtelcheese8
nutmeg 34
O
olive oil 26
Olive oil 22
onion16,26,42,54
orang 10
P
papaya 36
pecans 52
pie 24
Pineapple 38
pineapplejuice10
plain yogurt 10
pomegranate 42
pork 46
potato 26
Powderedsugar40
prosciutto 8
R
Raisins 38
red pepper 10
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S
sage 26
salt14,20,,10
shallots 32
shiitake mushroom 32
shortening 20
shrimp56,10,56
soda 20
speck 50
strawberry50
sugar14,20
Ttapioca24,36
tarragon 32
tomato 54
V
vanillaextract14,24,36,40
vegetable broth 18
W
watermelon56
Y
yolk 12