Below are recipes that I have found to be especially
interesting, or that I have developed myself, and have received positive
reaction to. I hope you enjoy them!
Strips of chicken breast, marinated in a Tequila/Lime marinade.
Sautéed with garlic, mushrooms and tomatoes. Bold
flavor!
Shown served with coconut rice with toasted coconut and lime
garnish.
You can garnish with chopped fresh cilantro as well.
Ted's Tequila Chicken
1/3
cup
Tequila
1/3
cup
frozen limeade concentrate
thawed
1
Tablespoons
lime zest
(from one lime)
2
pounds
chicken breast, boneless, skinless
cut into 1 x 1 1/2" strips
1
14.5 oz. can
tomatoes, diced
or can use fresh plum tomatoes diced
2
Tablespoons
tomato paste
4
ounces
fresh mushrooms
sliced
2
Tablespoons
olive oil
3
large
garlic cloves
minced
fresh cilantro
chopped for garnish
salt
to taste
Mix tequila, limeade and lime zest in medium glass, stainless
or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
Sautee mushrooms in large 12" skillet in olive oil until they start releasing
their water, add garlic and sauté about 2 min longer. Remove from pan and set
aside.
Place chicken and marinade in same skillet over high heat. When marinade starts
to simmer, stir in tomato paste. Cook for 2 minutes. Stir in tomatoes, and
reserved mushrooms and garlic. Cook until chicken is just done (approx 10 min).
Add salt if needed.
Garnish with cilantro and sliced lime.
Chef Ted's Quinoa & Wild Rice Cutlets
Delicious cutlets made with long grain and wild rice, quinoa, carrots, red
bell pepper and cashews! (Quinoa is a very tasty, high protein grain,
especially important for vegetarian diets!)
Can be served hot or cold with your choice of accompaniment.
Chef Ted's Quinoa & Wild Rice
Cutlets
1
pkg.
long grain & wild rice w/herbs
Use Uncle Bens or store brand - 6 oz. box
1
cup
quinoa
prepare according to package, use vegetable
stock for liquid
2
cups
veggie stock
to prepare quinoa
1
medium
red bell pepper
small dice
1
medium
carrot
small dice
4
large
eggs
slightly beaten
1/2
cup
cashews
rough chop
1/2
cup
scallions
sliced
1/2
cup
soy flour
or more, to get a good consistency
olive oil
Pam cooking spray
Prepare rice according to package directions. Let cool
slightly. Prepare quinoa according to package directions using vegetable
stock for liquid. Let cool slightly. Sautee carrots in olive oil for
about 3 minutes. Add pepper and continue cooking for another 3 minutes.
Let cool slightly.
Mix rice, quinoa, and other ingredients in a large bowl.
You might have to add more Bisquick to make a good consistency to form patties.
Don't make it too dry. For consistent size, use an ice cream scoop to drop
mixture onto a hot non-stick skillet, coated with Pam. Brown on both
sides.
These are great hot or cold with your choice of accompaniment
- apple sauce, chutney. Can also make a sandwich on a bun with lettuce and
tomato. Enjoy!
Basil Shrimp With Feta & Orzo
Shrimp, Feta cheese, orzo, lemon, basil, what could be bad? It's easy
too - cooked in a foil packet.
It tastes awesome, and it also makes a great presentation!
Basil Shrimp With Feta & Orzo
1/2
cup
orzo
uncooked
2
tsp.
olive oil
extra virgin
1
cup
tomato
diced
3/4
cup
scallion
sliced
1/2
cup
feta cheese
crumbled
1/2
tsp.
lemon zest
grated
1
Tbs.
lemon juice
fresh
1/4
tsp.
salt
3/4
pound
jumbo shrimp
peeled & deveined
1/4
cup
basil, fresh
chopped
heavy duty foil
or cooking bag
cooking spray
Preheat oven to 450°F.
Coat inside of oven bag with cooking spray. Place the bag on a large shallow
baking pan.
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain.
Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients
(1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag.
Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Drizzle some
EVOO over mixture to prevent basil from turning black.
Bake at 450°F for 25 minutes or until the shrimp are done. Cut
open bag with a sharp knife, and peel back the foil.
Source: Cooking Light magazine
Horseradish-Jalapeño Crusted Salmon
Salmon fillet topped with a flavorful crust of fresh horseradish and chopped
jalapeno. This may sound scorching, but the
"heat" cooks out and just leaves a wonderful sweet flavor! Shown here with
Saffron Risotto.
Horseradish-Jalapeño Crusted
Salmon
1/4
cup
horseradish,
white
1/4
cup
breadcrumbs,
fresh
4
6 oz.
salmon filets
1
medium
jalapeño
chopped, fine
1
Tablespoon
parsley, fresh
chopped
1
Tablespoon
extra virgin
olive oil
more, or less
Preheat oven to 350F.
In a medium bowl, mix the horseradish, breadcrumbs, jalapeno, parsley, and
enough oil to make a paste.
Spray or coat fillets with oil and add salt to taste. Apply horseradish paste to
tops of fillets and arrange on baking dish or sheet pan.
Bake in oven on top rack for about 10 to 12 min. At very end, place under
broiler until crust is slightly golden.
Serve with vegetable of your choice.
Chocolate-Crusted Plum Galette
Plums cooked with sugar, orange zest, and fresh
Rosemary, baked on a chocolate crust!
For
Pastry:
1 1/4
Cups
all purpose flour
Sifted
2
Tablespoons
Plus 1 teaspoon sugar
2
Tablespoons
Unsweetened cocoa powder
1/4
Teaspoon
Salt
1
Stick (4 oz)
Unsalted butter
1/2" pieces chilled
1/4
Teaspoon
Pure vanilla extract
3-4
Tablespoons
Ice water
1
Egg white
Slightly beaten
For
Filling:
1
Orange
Preferably organic, washed and patted dry.
2
Tablespoons
Unsalted butter
1/4
Cup
Sugar
1
Teaspoon
Finely chopped fresh
Rosemary
1/2
Teaspoon
Pure vanilla extract
1 1/2
Pounds
Red or black plums
Halved, pitted and cut into 8 wedges each
2
Tablespoons
Ice water
Whipped Cream
For serving
Make Pastry:
In a food processor, pulse the flour with 2 tablespoons of
the sugar, the cocoa, and the salt.
Add the butter and pulse until the crumbs are the size of
small peas.
In a small cup, stir the vanilla into 3 tablespoons of ice
water, then sprinkle over the mixture and pulse until just moistened.
(If the crumbs seem very dry, pulse in the remaining 1 tablespoon of ice
water).
Turn the crumbs onto a work surface and gather them
together; pat the pastry into a disk, wrap in plastic and refrigerate for 30
minutes.
Preheat oven to 400o
On a lightly floured surface roll out the pastry to a 14"
round (or rectangle if you wish).
Transfer to a baking sheet lined with parchment.
Fold 1" of the pastry over onto itself to form a pleated
rim and prick the rest of the pastry with a fork
Brush the rim with egg white, and sprinkle the remaining 1
teaspoon of sugar.
Freeze until firm.
Bake the pastry for 20 minutes, or until it's nearly cooked
through and dry to the touch.
Make the filling:
Using a vegetable peeler, remove two 3-by-1 inch strips of
zest from the orange, and cut the strips into fine julienne with a sharp
knife.
In a large, non-stick skillet, melt the butter over high
heat. Stir in the sugar, orange zest, rosemary and the vanilla.
Add the plums and water and cook, stirring occasionally, until the sugar
dissolves and the plums are barely softened - about 5 minutes.
Spread the cooked plums and their juices over the pastry
and bake for 35 minutes, or until the fruit is tender and the crust is cooked
through.
Cut the galette into wedges and serve warm or at room
temperature with whipped cream.
Nutritional Summary: Who cares!
Source - Food & Wine, September 2002
Chef Ted's Chicken & Broccoli
Sliced chicken breast in a
mixture of caramelized fennel and onion, with broccoli.
3
Tablespoons
Olive Oil
1
Large
Onion
Sliced - half moons
1
Bulb
Fennel
Sliced - half moons
1
Teaspoon
Honey
Salt & Pepper
1
Bunch
Broccoli
Florets
2
Medium
Chicken Breast
Thinly sliced
1
Tablespoon
Oyster sauce
Heat olive oil over medium heat in large skillet, add onion
and fennel.
When mixture is caramelized, add honey and salt to taste,
and heat through.
Remove onion mixture, reserving as much oil in the pan as
possible (add more if needed).
Meanwhile, steam the broccoli.
Add sliced chicken breast to pan and cook until opaque, but
not browned.
Add oyster sauce, and steamed broccoli, stir and serve.
Serve with garlic bread and a
green salad. Makes 4 servings.
Nutritional Summary: (Per Serving, based on
information provided) Calories: 275 (52% from fat), Total Fat: 16, Saturated Fat:
3, Cholesterol: 40, Sodium: 180, Carbohydrates:15,
Protein: 19
Chef Ted's Israeli Couscous & Broccoli
Israeli couscous (small
beads) with onion, garlic and steamed broccoli
2
Tablespoons
Olive Oil
Extra Virgin
1
Large
Onion
Chopped
3
Cloves
Garlic
Sliced
1
Teaspoon
Garlic powder
1
cup
Couscous
"Israeli" style (small beads)
2
cups
Chicken broth
Low sodium
1
Pound
Broccoli
bunch
Cut off stems & use florets
Salt & Pepper
To taste
Add oil to saucepan with sliced garlic and
heat.
When you can smell the garlic add the onions
and garlic powder, and cook until soft and slightly golden.
Add couscous and brown slightly.
Meanwhile heat chicken broth to a boil and add
to couscous mixture, cover and reduce heat to simmer, for about 8 to 10 min,
stirring occasionally until most of the liquid is absorbed.
While couscous is simmering, steam the
broccoli, then add to couscous mixture, stir in and remove from heat. Let it
sit, covered for about a minute, and serve.
Nutritional Summary: (Per Serving, based on
information provided) Calories: 320 (22% from fat), Total Fat: 8, Saturated Fat:
1, Cholesterol: 0, Sodium: 73, Carbohydrates: 51,Protein:
12
