Monday, July 27, 2015

Basil Carrots

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A delightful summer side dish! Attain all the benefits carrots have to offer by eating a fat source at the same meal. Fat helps to increase absorption of carotenoids which are super cancer fighting agents.

You’ll Need
  • 6 medium carrots
  • 1 Tablespoon butter, melted
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped
  • Slice carrots into half inch slices.
  • Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
  • Combine remaining ingredients, toss with carrots.

Friday, July 24, 2015

Cauliflower with Mustard Sauce

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A unique side dish to complement some grilled meats or fish.

You’ll Need

  • 1 medium cauliflower
  • 1/2 cup whipping cream
  • 1/4 cup mayonnaise
  • Salt to taste
  • 1 ½ Tablespoons Dijon mustard
  • ½ lemon (juice only)
  • Paprika

  • Remove the stem and leaves from the cauliflower.
  • Steam the cauliflower whole until it is barely tender.
  • Drain and keep warm.
  • Whip the cream and set aside briefly.
  • In a mixing bowl combine the mayonnaise, salt, mustard and lemon juice.
  • Whip until blended; fold in the whipped cream.
  • Pour sauce over cauliflower or serve it separately.
  • Sprinkle with paprika.

Thursday, July 23, 2015

Cauliflower Cheese Soup

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Soup is a meal in itself. Cream based soups work well in the summer as they can be served on the warmer side versus piping hot. This recipe was shared by Diane Reiche. It sounds delicious! Thanks for sharing Diane.

You'll Need
  • 1 medium – large potato, peeled and diced
  • 1 large head of cauliflower cut or broken into florets (reserve 2 cups)
  • 1 medium carrot, peeled and chopped
  • 3 medium cloves garlic, peeled
  • 1 ½ cups chopped onion
  • 1 ½ tsp salt
  • 4 cups water
  • 2 cups (packed) cheddar cheese plus some for garnishing
  • ¾ cup milk
  • 1 tsp dill
  • ½ tsp caraway seeds
  • Black pepper to taste


  • Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan. 
  • Bring to a boil and then simmer until all veggies are tender
  • Puree in batches in a blender or food processor and transfer to a soup pot
  • Steam the reserved cauliflower until just tender.
  • Add it to the puree along with the remaining ingredients.
  • Heat gently until well blended and serve topped with a little cheese.

This recipe is from the Moosewood Cookbook by Mollie Katzen.

For more information: Click here to visit Will Clower's website.
Will Clower Articles

Wednesday, July 22, 2015

Curried Chicken Kabobs with Coconut Rice

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This summer expand your grills potential and experiment with a variety of spices and flavors. This recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You'll Need:
  • 1 lb. Chicken Tenders (boneless chicken breast)
  • 1 Cup Plain Yogurt
  • 1 Can Light Coconut Milk divided
  • 1 tbsp. Curry Powder
  • 1 tsp. Lemon Juice
  • 1 Clove Garlic crushed
  • Sea Salt and Fresh Ground Black Pepper
  • 2 Yellow Onions peeled and cut into large chunks
  • 1-1/3 Cups of Organic Long Grain White Rice
  • ½ Cup Green Peas (frozen or fresh)
  • Cut chicken into large chunks then combine in a bowl with yogurt, ½ cup coconut milk, curry powder, lemon juice, garlic salt and pepper.
  • Refrigerate several hours.
  • Preheat broiler or grill.
  • Alternate chicken on skewers with onions.
  • Prepare rice according to package instructions substituting 1-cup coconut milk for 1 cup of the water and adding peas half way through the cooking.
  • Grill or broil chicken onion skewers until cooked through and serve over the rice.

Tuesday, July 21, 2015

Chipotle Glazed Shrimp

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Add some spice to your next summer BBQ. This shrimp dish provide some unique and enjoyable flavors.

You’ll Need
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 cup water
  • ¼ cup apple cider vinegar
  • 2 tablespoons chopped canned chipotle chilies
  • 1 ½ pounds uncooked jumbo shrimp, peeled, deveined
  • ¼ cup orange juice
  • 2 tablespoons golden brown sugar

  • Heat oil in heavy, medium skillet over medium heat.
  • Add onion; sauté until golden brown, about 10 minutes.
  • Add garlic, cumin and oregano; stir 1 minute. Transfer mixture to blender. Add 1 cup water, vinegar and chipotle chilies to blender; puree until smooth.
  • Transfer half of puree to medium bowl; cool.
  • Add shrimp to bowl; toss to coat.
  • Cover; chill 2 hours.
  • Pour remaining puree into heavy medium saucepan. Add orange juice and brown sugar. Bring to boil. Reduce heat; simmer until glaze is slightly thickened and reduced to ½ cup, about 10 minutes.
  • Remove from heat. Cool.
  • Prepare barbecue (medium-high heat). Remove shrimp from marinade; pat dry with paper towels. Brush shrimp with some orange juice glaze. Grill shrimp until opaque in center, brushing occasionally with more glaze, about 2 minutes per side. Transfer to platter.

This is a delicious recipe taken from Bon Appetit, July 1999.

Monday, July 20, 2015

BBQ Sauce

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Try enjoying this BBQ sauce at your next summer cookout!

You’ll Need
  • 2 teaspoons olive oil
  • ¼ cup chopped onion
  • 1 garlic clove, finely minced
  • 2 1/2 to 3 Tablespoons white vinegar (add higher amount for a more tangy sauce)
  • 1 Tablespoon Worcestershire sauce
  •  4 ounces tomato sauce
  • 1 ½ Tablespoons brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon chipotle hot sauce (or regular hot sauce) (more if you want to kick it up a notch)
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon pepper

In a medium pot, heat olive oil and sauté onion and garlic until slightly softened. Add all other ingredients and stir together. Heat and reduce heat and cook until sauce is thickened.

Can keep in refrigerator for at least 2 weeks.

For more information: Click here to visit Will Clower's website.
Will Clower Articles

Friday, July 17, 2015

Citrus Fish

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You'll Need
  • 2 pounds fresh or frozen fish steaks (Halibut or other fish steak)
  • ½ cup onion, finely chopped
  • 2 garlic cloves minced
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • ½ cup orange juice
  • 1 Tablespoon lemon juice
If using frozen fish, thaw the frozen fish steaks.

Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish.

In a small skillet cook the onion and the garlic in oil until the onion is tender but not brown.

Stir in the cilantro, salt and pepper.

Spread the mixture over the fish.

Combine the orange juice and lemon juice and pour evenly over the fish.

Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork.

Sprinkle with paprika and garnish with orange slices, if desired.