Daily Health Club

Asparagus with Balsamic Vinaigrette

Ingredients

1/2 pound asparagus

1 large tomato, diced and seeds removed

2 tablespoons olive oiul

1 tablespoon balsamic vinegar

1/2 teaspoon fresh ground pepper

1 tablespoon fresh small basil leaves

OPTIONAL TO SERVE ALONGSIDE

12 1/2" inch thick boneless pork chops

1/4 cup of cream of sherry

1 tablespoon unsalted butter

salt and pepper

Preparation

1 Place a large skillet over high heat. Add a small drop of oil to the skillet and sauté the asparagus until slightly tender, 5 minutes.

2 In a small bowl toss the diced tomatoes, olive oil, balsamic vinegar, and pepper.

3 Serve the asparagus with the tomato balsamic sauce over them and sprinkle the basil leaves over it.

4 OPTIONAL TO SERVE ALONGSIDE

5 Season the pork chops with salt and pepper. In a large skillet add a shadow of olive oil and butter. When hot but not smoking, add the pork chops and sear quickly. Lower the heat, add the cream of sherry. Scrape the skillet and raise the heat to medium-high. Remove the chops when cooked thru and continue reducing the sauce. Spoon over the chops

Source: Foodista

Shrimps Fingers

Ingredients

1 pound large shrimps, deveined, shell and tails removed

4 dill springs, finely chopped

1 1/2 cup panko breadcrumbs

4 tablespoons all-purpose flour

2 large eggs

canola oil for frying

salt

pepper

lemon wedges

Preparation

1 Mix the finely chopped dill with the panko breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper, blend well. Beat the eggs into a third bowl.

2 Dust the paper towel dry shrimps in flour and shake off any excess then dip into beaten egg, make sure all sides are coated. Transfer to dill breadcrumbs mixture and cover well on all sides.

3 Place a large heavy-bottom skillet over medium-high heat and add enough oil to cover the bottom lightly when hot. Add the shrimps and fry on both sides for about 2 minutes. Turn only once.

4 Remove and drain on a paper towel if need be. Serve lemon wedges alongside.

Source: Foodista

Garbanzo Beans Croquettes

Ingredients

1 16-ounces garbanzo beans

1/3 cup yellow onion, finely chopped

1 egg

3/4 cup grated gruyere cheese

4 tablespoons fresh parsley, chopped

1 garlic clove minced

1 tablespoon olive oil

1/2 cup scant breadcrumbs

2 tablespoons olive oil

salt and pepper to taste

TAHINI SAUCE

2 tablespoons Italian parsley finely chopped

2 tablespoons tahini sauce

2 tablespoons hot water

1 tablespoon olive oil

1 tablespoon lemon juice

1 garlic clove minced

salt and pepper to taste

Preparation

1 In the bowl of a food processor mix the garbanzo beans, onions, egg, gruyere cheese, oregano, garlic and 1 tablespoon olive oil. Mix until you reach a thick paste. Transfer to a bowl and add the breadcrumbs. Season with salt and pepper and let it rest for 10 minutes.

2 Meanwhile prepare the tahini sauce by adding all the ingredients in a bowl and season to desired taste.

3 Slightly wet your hands and grab one spoonful of the garbanzo mix. Roll it and then slightly flatten. You can also use an ice cream scooper, roll and flatten.

4 In a large skillet heat, add the remaining 2 tablespoons olive oil and fry the croquettes 2 minutes approximately on each side. Transfer to a paper towel to drain any oil excess.

5 Serve the croquettes with the sauce

Source: Foodista

Brandy Chicken Piccata

Ingredients

8 chicken tights, skin on

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup brandy

1 tablespoon minced garlic

1/4 cup sodium-free chicken stock

1/4 cup fresh lemon juice

1 tablespoon capers, drained

2 tablespoons unsalted butter

chopped fresh flat-leaf parsley

fresh lemon slices

salt

pepper

Preparation

1 Season the chicken tights with salt and pepper. In a large skillet over medium-high heat add the 1 olive oil and 2 tablespoons butter.

2 Sauté the chicken tights skin down for 5 - 6 minutes on one side if the skin feels some resistant cook it a bit longer. Turn them over and sauté the other side until nicely browned, and no juices are running, 5 to 6 minutes.

3 Add the brandy and chicken broth to the pan and bring it to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid half evaporated about 2 minutes

4 Add lemon juice, parsley, and capers and continue cooking for another 3 to 5 minutes.

5 Finish the sauce with butter and lemons slices. Once butter melts and sauce are starting to get a bit thick, it is ready to serve.

6 Garnish with chopped fresh parsley and serve.

Source: Foodista

Roasted Tomatoes Giangi's Kitchen Style

Ingredients

1 pound campari tomatoes

2 tablespoons olive oil

sea salt

a couple of grinds of fresh black pepper

1 teaspoon fresh thyme leaves

sea salt flakes

Preparation

1 Preheat oven to 400 degrees.

2 Toss the tomatoes lightly with the olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with the coarse sea salt and the pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

3 Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot.

Source: Foodista

Rock Cod in Ginger Soy Sauce Marinate

Ingredients

2 pounds Rock Cod Fish

1 teaspoon olive oil

FOR GINGER SOY SAUCE MARINATE

1/3 cup honey

1/4 cup soy sauce

1/4 cup rice vinegar

1 garlic clove

1 2-inch piece fresh ginger

1/2 cup chopped parsley

Preparation

1 Make the marinade by combining all the ingredients in a food processor or blender until well blended.

2 Season the rock cod generously with salt and pepper on both sides. Pour most of the marinade over the fish, reserve a couple of tablespoons to drizzle over the cooked fish. Marinate from 30 to 1 hour.

3 In a large skillet add the olive oil and sauté the fish for 3 minutes per side until golden.

4 Drizzle remaining marinade over the fish and garnish with parsley (optional)

Source: Foodista

Stuffed Zucchinis with Ricotta

Ingredients

4 medium size zucchinis

1/2 of a large onion, finely chopped

1/4 pound ground sirloin

1 cup ricottta

1/4 cup pine nuts, slightly roasted

1/3 cup parmesan cheese

1 tablespoon chopped parsley

3 tablespoons olive oil

salt

pepper

Preparation

1 Halved lengthwise the zucchinis and with a small spoon hollow out the flesh of the zucchini. Be careful not to scrape thru. Rule of thumb when removing the inside flesh, follow the guideline of the seeds. Once the seeds are all removed stop scraping.

2 In a skillet over medium heat, heat 2 tablespoons of olive oil and cook the onion and the zucchini flesh until the flesh has diminished and some melted.

3 Meanwhile in a bowl mix the ground sirloin, ricotta, pine nuts, parmesan cheese, chopped parsley. Mix well and season with salt and pepper to your liking. Add the onion zucchini flesh mixture and mix well.

4 Preheat the oven at 350F. Generously sprinkle salt and pepper on the cavity of the zucchini. Using a heavy bottom gratin dish, fill the zucchini with the meat mixture. Drizzle the remaining 1 tablespoon olive oil over the zucchinis and add 3-4 tablespoons of water to the bottom of the gratin dish.

Source: Foodista

MInt Peas

Ingredients

1 1/2 cup frozen peas

3 tablespoons unsalted butter, softened at room temperature

1 tablespoon fresh mint, finely chopped

1 tablespoon lemon zest

Preparation

1 In a small saucepan add the peas and ½ cup water. Bring to a boil and cook until tender.

2 Meanwhile in a small bowl mix the butter, mint and lemon zest.

3 Drain the peas and place them in a serving bowl. Add the mint lemon butter to them and mix well. Serve hot

Source: Foodista

Mascarpone Tortellini

Ingredients

1 12 ounces package of dry Cheese and Spinach Tortellini

2 tablespoons unsalted butter

1 cup mascarpone

4 tablespoon parmesan cheese

salt

pepper

Preparation

1 Cook the tortellini in salted water and according to package directions.

2 Meanwhile, in a skillet melt the butter and add the peas. Season with salt and pepper and cook until warm.

3 Once the tortellini are cooked and drained, return them to the cooking pan and add the peas and mascarpone

4 Serve immediately with some freshly grated parmesan cheese.

Source: Foodista

Zucchini Tomatoes gratin

Ingredients

1 pie dough, Pillsbury

2 tomatoes

2 medium size zucchini

1 teaspoon oregano

2eggs

2/3 cup heavy cream

salt

pepper

Preparation

1 Preheat the oven to 400F.

2 Roll out the pastry dough and place it on a 10-inch wide pie dish.

3 Wash the tomatoes and the zucchinis and slice them in thin rounds. For a fun presentation, you can peel a couple of strips of the zucchini lengthwise. Arrange them in the pie dish in a circular pattern ending with the tomatoes in the middle. Sprinkle a pinch of oregano.

4 In a medium bowl beat the eggs add the cream, salt, pepper, and the remaining oregano. Pour over the zucchini tomato dish.

5 Bake in the hot oven for 20 minutes. Let it rest and cool a bit before slicing it.

Source: Foodista

Roasted Beet and Onion Salad

Ingredients

2 1/2 pound beets, scrubbed, leaving 1-inch of the stem attached

1 1/2 pound sweet yellow onions

3 tablespoons balsamic vinegar or to taste

3 tablespoons fresh thyme or to taste

Preparation

1 Preheat oven to 350F.

2 Divide the beets and the onion into small groups, separating the vegetables by size. Wrap the groups tightly in aluminum foil and roast the beets and onion groups in the oven for 1 ½ to 2 hours, or until they are tender.

3 Unwrap the beets and the onions carefully and let them cook until they can be handled. Peel the beets and cut them into 1/3-inch-thick sticks. Peel the onions and cut them lengthwise into 1/3-inch-wide strips.

4 In a bowl toss the beets with the vinegar and salt and pepper to taste, add the onions and 2 tablespoons of the fresh thyme. Toss the mixture gently.

5 Transfer the salad to a serving bowl, sprinkle it with the remaining 1 tablespoon of thyme and serve the salad warm or chilled.

Source: Foodista

Champ

Ingredients

2 pounds of floury potatoes, all the same size

1 1 /3 cup whole milk

2 small bunches scallions trimmed and minced

1/2 cup butter softened at room temperature

salt

pepper

Preparation

1 Put the potatoes into a large pot and add water to come halfway up the potatoes. Cover the pot and bring it to a boil over high heat. When the water begins to boil, carefully drain off about half of it. Return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 30 to 40 minutes. Inset a knife to test if done. Turn off the heat and let them sit for 5 more minutes.

2 Meanwhile, bring the milk to a simmer in a small saucepan, then add the scallions and simmer for 10 to 15 minutes or until soft. Strain the milk, reserving the scallions and the milk separately.

3 Drain and carefully peel the potatoes and return them to the pot and mash them well. Stir in the scallions and butter, then drizzle in the milk, continuing to mash until they are fluffy. Season with salt and pepper.

Source: Foodista