Savory Oatmeal with Scallions & Soy Sauce ♥ Recipe

Today's recipe: Something old, something new. Mark Bittman's savory oatmeal, part of his new diet regime. Weight Watchers 1 point. Vegan.

"Something old, something new. Something borrowed, something blue." If this were a bride's wedding day tradition, she'd be three out of four with today's healthy breakfast recipe.

Something Old: Oatmeal for breakfast. (See How & Why to Cook Oatmeal Every Day. I'm an oatmeal fiend!)

Something New: Oatmeal in a brand-new way, oatmeal with an Asian flair, with green onion and soy sauce. Sound weird? Um, yes. But is it good? Yes!! I'm not giving up my favorite oatmeal with peanut butter (or a new stir-in, tahini!) but I was surprised how hearty and satisfying this oatmeal tasted, and lasted, throughout a cold and blustery morning.

Something Borrowed: Food writer Mark Bittman's diet strategy, Vegan Til Dinner. He used it to drop 35 pounds, lower his cholesterol and blood sugar. It's a simple idea, no counting points, no outlawed foods, just an automatic alteration of the proportions of plant to animal products. More information from the New York Times' Health Blog.

But what do you think, could we go vegan before dinner? I've been doing my own variation, vegetarian before dinner, mostly to get my calcium-important milk, but there's no reason I couldn't drink milk at night, rather than in the morning. For those of us who'd like to eat less meat versus no meat at all, this is an intriguing strategy. (Note to Vegetarians)

Something Blue: No blues today!

SAVORY OATMEAL with SCALLIONS & SOY SAUCE

Hands-on time: 2 minutes
Time to table: 5 minutes
Serves 1

Uncooked oats, for more fiber, preferably old-fashioned oats
2 green onions, white and green parts, chopped
2 teaspoons soy sauce

Cook oatmeal in your favorite way. (See microwave oatmeal, stovetop oatmeal, oven oatmeal or slow cooker oatmeal.) Stir in most of the green onion and the soy sauce. Garnish with remaining green onion. Enjoy!

NUTRITION ESTIMATE
Per Serving, presumes 1/4 cup old-fashioned oats: 88Cal; 2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 601mg Sodium; 16g Carb; 3g Fiber; 1g Sugar; 4g Protein; Weight Watchers 1 point

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MORE OATMEAL RECIPES
~ Four Ways to Cook Oatmeal (Kitchen Parade) ~
~ Carrot & Oatmeal Slump (A Veggie Venture) ~

~ more oatmeal recipes (Kitchen Parade) ~
~ more breakfast recipes (A Veggie Venture)~

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© Copyright 2009

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Bourbon-Maple Scallops

This recipe came from a failed cedar-planked salmon experiment I had last week. The marinade was originally for grilled salmon on a cedar plank.

I liked the combination of flavors in the marinade, so I decided to try it with scallops. First, I tried it on a wood plank. I really disliked the taste of the wood planks. Maybe it was the type of wood I had. I was surprised because I've had wood-grilled scallops before, and I've liked them.

Next, I made the scallops without the wood planks. That's much better! The scallops are sweet and tender. The syrup and the bourbon combine and create pure deliciousness with the scallops. This recipe gets a big thumbs-up!

Bourbon-Maple Scallops

1 pound of fresh sea scallops
1/4 cup Bourbon
1/4 cup grade B maple syrup
2 Tbs olive oil
salt
pepper

Lightly score the tops and bottoms of the scallops with a crosshatch pattern (a slanted tic-tac-toe board). Only let the knife go through the surface slightly.

Whisk the liquids and seasonings together. Add the scallops and let them marinate in the liquid for 15-30 minutes. Saute on a medium-high flame for 2-3 minute per side. Try to only turn over once.

Drizzle the pan juices over the top and serve.

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Asparagus Scallion Salad ♥ Recipe

Today's vegetable recipe: Asparagus and scallions gently poached, then drizzled with a simple vinaigrette and tossed with hard-cooked egg. Dreamy good plus low carb and low cal. Weight Watchers 1 point.

How many children have gagged over boiled asparagus? What were we thinking, leeching all color and flavor from the earthy spears, leaving a mushy gushy slimy mess? Ish, no wonder.

So please, stick with me here, I really truly want to sell you on this little salad which I completely adored. These asparagus are not boiled -- nosiree, they are poached. What's the difference? Marketing, people, vegetable marketing.

And one more thing. The asparagus are poached with -- no turning up your nose, please! -- scallions. Yes, other people call those little gems green onions, but me, I'm sticking to scallions if only for the linguistic loveliness of the sibilant alliteration of asparagus scallion salad.

Am I losing you? Then let me pull out a little asparagus capital. There are nearly three dozen asparagus recipes on this website and this little salad makes the Top Five. Still don't believe me? Then believe Heidi from 101 Cookbooks who paired asparagus, green onion and farro in this gorgeous vegetarian supper.

Spring sunshine in a spoon. That's what this is.

ASPARAGUS SCALLION SALAD

Hands-on time: 25 minutes
Time to table: 1 hour
Serves 4

Water to cover for poaching
1 pound fresh asparagus
2 big bunches scallions (about a half pound)
1 tablespoon good red wine vinegar
1 tablespoon good olive oil
Kosher salt & freshly ground black pepper to taste
1 hard-cooked egg, see Perfect Hard-Cooked Eggs, chopped

Bring the water to a boil in a vessel as long as the asparagus.

Wash the asparagus, paying special attention to the tips which can be gritty. With a vegetable peeler, peel shave off the skin from the bottom 3 inches of each stalk (this helps them cook evenly). Snap off the ends, they'll break naturally at the right point.

Wash the scallions. Slice off the roots and any wilted leaves, also any loose layers around the bulb.

Drop the asparagus and scallions into the boiling water, leave uncovered and let boil -- I mean, poach -- for about 6 minutes. Lift out of the water and rinse under cold water in a colander. Cut into pieces about one-inch long.

In a bowl, gently toss the poached pieces with the remaining ingredients. Transfer to a serving dish and refrigerate for about 30 minutes.

NUTRITION ESTIMATE
Per Serving: 88 Calories; 5g Tot Fat; 1g Sat Fat; 52mg Cholesterol; 29mg Sodium; 9g Carb; 4g Fiber; 4g Sugar; 5g Protein; Weight Watchers 1 point

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from a recipe from Lidia's Family Table published on Epicurious

KITCHEN NOTES
Save the asparagus ends to make Asparagus Soup. I collect them in the freezer until there are enough.
I'd recommend medium-to-fat spears of asparagus and green onions for this recipe. If you have fat asparagus but skinny green onions, consider pulling the green onions out first. You definitely don't want them to get mushy.
To my taste, the egg is optional but it does add good texture contrast.

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MORE ASPARAGUS RECIPES
~ Lemon Asparagus ~
~ Roasted Asparagus with Feta ~
~ Gorgeous Raw Asparagus Salad ~

~ more asparagus recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~

RECENT KITCHEN PARADE RECIPES
~ Broccoli Rigatoni with Chickpeas & Lemon ~
~ Homemade Yeast Rolls: My Mom's 'Ice Cream Pail Buns' ~
~ Spinach Soup with Perfect Hard-Cooked Eggs ~
~ Lemon Pudding Cake ~
~ Mexican Gashouse Eggs ~

~ Cooking for One or Two ~
~ Kitchen Parade by Shirley ~
celebrating Kitchen Parade's 50th anniversary

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2009

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Quick Radish & White Bean Salad ♥ Recipe

How to fall in love with radishes: Toss together a quick medley of chopped radishes and tomatoes brightened with olives, capers, parsley and lemon juice. Add canned beans for protein. Skip the oil. Swoon.

Turns out, every year I fall in love with a new vegetable. In 2009, the unlikely addiction is the radish.

For the last few months, radishes are such a staple that like lettuce and milk, they need no mention on the grocery list. Texture-wise, I've fallen in love with their crunch, taste-wise with that slight bite of radish pepperiness, visually with those clean white interiors framed by clear red skins. All winter long, one salad after another, radishes add a special oomph.

Forgive me, but am I truly writing an ode to the radish? What crazy person creates room for radishes in her brain? Aren't they always an afterthought, never the star?

In this quick 'n' easy lunch salad, the radishes do take center stage, they're what turn a bean 'n' stuff salad into something just a tad touch different. For anyone willing to open their minds to the idea of falling in love with radishes, this is your recipe.

QUICK RADISH & WHITE BEAN SALAD

Hands-on time: 15 minutes
Time to table: 15 minutes
Makes about 5 cups

SALAD
2 15-ounce cans of white beans, rinsed and drained
1 pound of radishes, trimmed and sliced thin
1 - 2 tomatoes (see NOTES), chopped
8 kalamata olives, pitted
1 tablespoon capers
2 tablespoon chopped parsley
Zest and juice of a lemon
Salt & pepper to taste

Mix all the salad ingredients.

Serving Suggetion: Serve over salad greens with homemade hummus on Wasa crackers.

NUTRITION ESTIMATE
Per Cup: 164Cal; 1g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 612mg Sodium; 30g Carb; 11g Fiber; 4g Sugar; 10g Protein; Weight Watchers 3 points

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from A Year in a Vegetarian Kitchen by Jack Bishop

KITCHEN NOTES
The inspiring recipe called for 3 tablespoons of olive oil. I did a taste test before adding: none needed!
Call me surprised. I bought a few Roma tomatoes last week, needing them for garnish. After a day of ripening on the counter, they were really quite good! Not summer tomatoes, not by a long shot, but still, for the cusp of winter and spring, a definite pleasure. How many more days until the first tomatoes ripen? I can get by, for now, with a Roma or two.

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MORE RADISH RECIPES
~ Spring & Summer Sliced Salad ~
~ Easy Easy Radish Spread ~
~ Girlie Radish Salad ~

~ more radish recipes ~
~ more recipes with beans, lentils, other legumes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2009

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Chicken And Dumplings

Chicken and Dumplings is a truly comforting dish that I have been craving for some time now. After an unfortunate first try, I have now satisfied myself with the help of Simply Recipes. This recipe, while a bit time consuming, wasn't difficult to make. And even better, it ended up being very popular at a pot-luck lunch where I got several requests for the recipe. I am now very happy to share it with you.

Why was my first try at Chicken and Dumplings such a flop? Well, in reflecting on the experience, it probably wasn't a good idea to poach the chicken for a long period of time to make the stock. Also not a good idea was putting in the vegetables early in the process.

This time, I seared the chicken and only poached it for a short time afterward. The vegetables didn't go in early. I put them in toward and finished the recipe with the dumping topping as soon as they reached the correct level of doneness. The dumplings are the final step, and they cook very quickly. With this cooking process I got much better results!

I spent time finding just the right recipe that I would adapt to my tastes. In my Chicken and Dumpling research, I learned that there are two versions of the dish: a southern version and a northern one. I do prefer the northern version.

The biggest difference in the two versions has to do with the preparation of the dumplings. In the northern version, the dumplings are dropped into the stew and cooked while the pot is covered. The dough for the dumplings is just barely mixed, and the dumplings end up light and tender. In the southern version you make the dumplings by rolling out a dough and cutting it. You cook them for a longer period of time in the stew and they end up being much more dense.

So here it is, a delicious, crowd-pleasing, northern-style chicken and dumpling recipe.


Chicken & Dumplings
Adapted from Simply Recipes


For the Stock
5-6 lbs chicken parts (breasts, drumsticks, thighs, with bones), skin removed
1 Tbsp olive oil
1 medium onion, diced
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
salt and pepper for seasoning the chicken and onions (to taste)
6 cups hot water


For the Stew
3 celery stalks, trimmed and cut into 1/3-inch pieces
4 medium carrots, peeled and cut into 1/2-inch pieces
6 boiling onions (approximately 1" in diameter), peeled, halved, & sliced
6 Tbsp unsalted butter
6 Tbsp all-purpose flour
1 teaspoon dried thyme
2 tablespoons dry sherry or vermouth
1 tablespoons heavy cream (optional)
1 cup frozen green beans, thawed
1/4 cup minced fresh parsley leaves
Ground black pepper

For the Dumplings
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
2 tablespoons butter, melted
1 1/2 cup milk

In a large dutch oven heated to medium-high, add a tablespoon of oil and saute the onions with salt and pepper to taste. Remove from the pot and set aside.

In the same dutch oven, add another tablespoon of oil and brown the chicken on all sides. Reduce the heat to low. Cover and cook an additional 15-20 minutes. Return the onion to the pot and add the water. Increase the heat to medium high.

Add the bay leaves, 1/2 teaspoon salt and simmer, partially covered, for 20 minutes. By the end, the chicken should be cooked through. At this point, remove the chicken pieces so they can cool. Strain the broth and discard the solids. Reserve five cups of the stock for making the roux.

Add the chicken and the unreserved stock back into the pot along with the carrots and cook three minutes. Then add the celery green beans, and parsley. Cook for an additional five minutes.

While the chicken and vegetables cook in the stock, you can make the roux which will thicken the stock and turn it into a light sauce.

To make the roux, melt the butter in a large pan. Whisk in the flour and continue whisking for one to two minutes. The roux will turn light golden brown. As you whisk, pour in the sherry or vermouth and continue whisking! Slowly add the reserved five cups of stock while still whisking. You should now have a lovely gravy such as mine:

Add the gravy and the heavy cream to the pot. Salt and pepper to taste.

Doesn't it look so wonderful? At this point, you are almost done!


The dumplings will come together very quickly. Begin making them now by sifting together the flour, baking powder, and salt. Mix in the fresh herbs. Finally, add the melted butter and the milk. Use a large fork to combine the liquids and dry ingredients only until the dry ingredients are just moistened.

Uncover the pot and drop the dumplings by the heaping tablespoon onto the top of the stew. Cover and simmer for 15 minutes. No peeking!

Because I made this dish for a pot luck, I wanted extra dumplings. So at this point, I mixed the dumplings into the stew, added even more stock (this time the stock came from a box), made a second batch of the batter, and added the new dumplings to the top of the stew, cooking for another 30 minutes.

This dish is best if served immediately, but it was fine next day when I served it (reheated in a crock pot).

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Parsnip Pear Purée ♥ Recipe

Today's vegetable recipe: An unusual side dish, a purée of a vegetable and a fruit, here parsnips and pears mellowed with cognac, sour cream and allspice.

Parsnip Pear Purée. Say that three times, fast. Pppppp. Now join me in wondering how to make something that looks so plain -- it's just a blob of white stuff, right? -- look as pretty as it tastes. Perhaps a plump piece of pork perched upon top? and prepared for a party? Enough with the Ps. This stuff is good.

It is also one of the most unusual savory side dishes I've ever tasted -- still, it's not 'weird'. (We know how people hate weird, right? Me too.) Mostly, you take a taste and wonder, What is that? Is it nutmeg? No, it's sweeter than nutmeg, something almost fruity.

It's also a great way to use up a surfeit of pears, 12 pounds of bruised-looking but otherwise perfect fruits purchased over the weekend for $.89. Any ideas on what to do with the rest of those pears?

PARSNIP PEAR PURÉE

Hands-on time: 15 minutes hands-on plus occasional attention throughout
Time to table: 35 minutes
Makes 2 cups

1 pound parsnips, peeled, trimmed, cut into pieces roughly the same size

2 tablespoons butter
2 ripe pears, peeled, cored and chopped
1 tablespoon cognac or a liqueur (I used marsala)
3 tablespoons sour cream (I used Greek yogurt)
1/8 teaspoon allspice
Salt & pepper to taste

Cover the parsnips with water in a saucepan and bring to a boil. Cook for 20 minutes or until soft. Drain.

Meanwhile, in a large skillet, melt the butter on MEDIUM. Add the pears and cook for 5 minutes. Add the cognac and cook, stirring occasionally, for 15 minutes. Stir in the sour cream, allspice and salt and pepper.

In a food processor, process the drained parsnips and the pears until smooth. Taste an adjust seasonings.

NUTRITION ESTIMATE
Per Half Cup: 209Cal; 7g Tot Fat; 5g Sat Fat; 19mg Cholesterol; 57mg Sodium; 33g Carb; 8g Fiber; 13g Sugar; 2g Protein; Weight Watchers 4 points

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from a recipe from my dear cousin Lynda, copied over the phone when we were swapping recipe ideas recently

KITCHEN NOTES
Usually, I recommend removing the woody core from parsnips but that's not necessary here, thanks to the cooking and the puréeing.

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MORE PARSNIP RECIPES
~ Parsnip Fries ~
~ more parsnip recipes ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2009

reade more... Résuméabuiyad