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8/9/2019 Week9 Book
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1
Table o Contents
I Apple 3
II Art choke 5
III Arugula 7
IV Asparagus 9
V Avocado 11
VI Blackberry 13
VII Blueberry 15
VIII Broccoli 17
IX Cantelope 19
X Carrot 21XI Cauli ower 23
XII Cherries 25
XIII Cabbage 27
XIV Kale 29XV Kiwi 31
XVI Mango 33
XVII Mushrooms 35
XVIII Orange 37
XIX Papaya 39
XX PINEAPPLE 41
XXI Plum 43
XXII Pomelo 45
XXIII Pom... 47
XXIV Raspberry 49XXV Squash 51
XXVI Strawberry 53
XXVII Sweet Potato 55
XXVIII Tomato 57XXIX Watermelon 59
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2
Yield: 2 servings
1 sheet (9 1/2 x 10-inch) pu ff pastry (sold in
grocery freezer sec t ons or make your own pu ff
pastry)
1 egg beaten with 1 tablespoon milk
1 tablespoon bu er
2 Fuji apples, peeled, cored and cut into 1/4-in
thick slices
2 teaspoons sugar1/2 teaspoon ground cinnamon
3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla yogurt
1/4 cup water
Confec t oners sugar
APPLERASPBERRY
CRISPby Washington Apple Commision
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3
IAPPLE
On oured surface, roll pu ff pastry into 14 x 10-
inch rectangle. Cut pastry into two 7 x 10-inch
pieces. Using a ruler to guide pastry wheel, cut
each half into 22 seven-inch long strips about
1/4-inch wide.
To make la ce heart, lay 11 pastry strips, 1/8-
inch apart and parallel, across an ungreased
baking sheet. One by one, weave 11 more strips
through parallel strips to create la ce square.
Cut out center of la ce with a 4 or 5-inch heart-shaped cookie cu er or stencil and discard
trimmings. Refrigerate heart 10 minutes.
Heat oven to 400 deg. F. Brush hearts with egg
mixture and bake 15 minutes or un t l golden
brown. In skillet, melt bu er and add apple
slices, sugar and cinnamon. Cover and cook,
st rring occasionally, for 20 minutes or un t l
tender. S t r in one tablespoon of jam.
To serve, blend yogurt and water. Divide mixture
between two large serving plates. Mound apple
slices in center. Dip edges of each heart into
confec t oners sugar and place atop apples.
To make heart-shaped designs in the sauce, heat
remaining jam in microwave for thirty seconds.
Drop dots of jam onto sauce. Drag a toothpick
t p through center of each dot to make heart.
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4
1/2 lemon
6 cups water
4 springs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large ar t chokes
for the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-Stlye mustrard1/8 teaspoon lemon pepper
1 teaspoon red wine vinegar
2 tabel spoons minced shallot
ARTICHOKESWITH YOGURT
by Hanna Jung
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IIARTICHOKE
Put the lemon, water, parsley, bay leaf,
peppercorns, and thyme in a large pot. Bring to
a boil over high heat. While the water is boiling,
prepare the ar t chokes Slice 1/4 inch o ff the top
of each ar t choke. Cut the stems o ff each, ush
with the base, and clip the sharp point at the
t p of each leaf with scissors. Put the ar t chokes
into the boiling water, cover, and cook un t l the
leaves can be pulled from the stem easily, 40 to
50 minutes.
In the mean t me, combine yogurt, Digion
mustard, lemon pepper,wine vinegar, and
shallotsin a blender and mix at high speed un t l
smooth. Transfer the dressing to a small serving
bowl and place it in the center of a large pla er.
When the ar t chokes are done, slice them in half
ver t cally and remove the fuzzy inner chokes.
Arrange the ar t choke halves cut side down
around the yogurt mustard on the pla er.
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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 taste3 cups arugula
1/4 cup shaved Parmesan cheese (optional)
ARUGULASALAD
by anonymous
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IIIARUGULA
1. 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, and thyme; increase the heat to
medium-high and simmer 2 to 3 minutes.
St r in the cannellini beans and basil. Season
with salt and pepper. Con t nue cooking un t l
beans are heated through, 3 to 4 minutes.
2. Arrange the arugula on a serving pla er.
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) Neu chtel cheese,
so tened
12 spears resh asparagus, trimmed
PROSCIUTTOWRAPPED
ASPARAGUSby Trish via Allrecipes.com
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IVASPARAGUS
Preheat oven to 450 degrees Fahrenheit (230
degrees Celcious). Spread prosciu o slices with
Neufchatel cheese. Wrap slices around 2 or 3
asparagus spears. Arrange wrapped spears in a
single layer on a medium baking sheet. Bake 15
minutes in the preheated oven, un t l asparagus
is tender.
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2 ripe avocados, quartered
1/4 cup chopped green onion
2 tablespoons fresh orange or pineapple juice
1 tablespoon chopped fresh 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, chilled1 (8-ounce) container fat-free plain yogurt
Garnishes: cooked shrimp, avocado slices
AVOCADOSOUP
by Chuanqi Li
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VAVOCADO
Heat the chicken broth un t l hot, not boiling. Set
aside.
Peel the avocado and remove the seed. Cut into
several pieces, place in the food processor or
blender, and pure. Turn o ff the blender and
pour in the whipping cream, followed by the hot
chicken broth, cumin, salt, white pepper, sherry
and lemon juice. Pulse a few t mes, just un t l
mixture is blended. Taste and add more salt andpepper, if desired.
Serve immediately, or chill for at least two hours
and serve.
Note: Haas avocados are the ones with the
bumpy skin. As they ripen, they go from dark
green to purplish-black. This is only my opinion,
but if I cannot nd Haas avocados, I dont make
this or any other avocado recipe un t l I can nd
them.
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BLACKBERRYMOUSSEby Julee Rosso
Sheila Lukins
1 tablespoon unfavored 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 cream2 kiwis, peeled and sliced, or garnish (optional)
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VIBLACKBERRY
1. Soak the gela t n 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, s t rring. Cool to room temperature.
2. Beat the egg yolks and sugar in a bowl un t l
pale yellow. Add the Cointreau and beat for
another minute.
3. Put the egg yolk mixture in the top of a
double boiler over simmering water. S t r un t l
slightly thickened and hot to the touch. Cool toroom temperature.
4. Add the egg yolk mixture to the blackberry
mixture and s t r un t l well blended. Whip the
heavy cream to so f peaks and fold gently into
the blackberry and egg yolk mixture. Divide
among serving dishes and chill un t l ready to
serve.
5. Garnish with a few slices of kiwi and a whole
berry, or with the berries alone.
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1/2 cup bu er
2 cups unsi f ed our
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups large fresh blueberries
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of mu ffins)
BLUEBERRYMUFFIN
by CM
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VIIBLUEBERRY
Preheat oven to 375F. In a large mixing bowl,
cream together bu er and sugar un t l light and
uff y; add eggs, one at a t me, bea t ng a f er
each addi t on. In a second bowl, combine all dry
ingredients. (You can use an electric mixer to
combine the dry ingredients thoroughly at this
point so that you wont need to overmix once
the wet and dry ingredients are combined.
Gradually add the dry ingredients to the
creamed bu er and sugar mixture along withthe milk and vanilla. Op t onally, mash 1/2 cup
of the blueberries, and s t r in by hand (this
will turn ba er a light shade of blue and add a
touch of blueberry avor, but this step may be
skipped, if you wish). Add the remaining whole
berries and s t r in gently by hand.
Spray a 12 mu ffin baking pan with Bakers Joy
(or other non-s t ck spray). Fill greased mu ffin
cups 3/4 full. Sprinkle sugar on top of unbaked
muffins (we like to use Turbinado sugar for
sprinkling the tops). Bake at 375F for 25-30
minutes. Cool in pan. Run a knife around the
edge of each mu ffin a f er several minutes to
free it from the pan and cool on wire racks.
Muffins may be brushed with melted bu er and
sprinkled with sugar, if desired.At our test kitchen, we some t mes sprinkle
blueberry mu ffin tops with cinnamon sugar
or ground hazelnuts or spread with lemon or
vanilla icing and top with thinly sliced almonds.
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2 tablespoons bu er
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli orets
3 tablespoons bu er
3 tablespoons all-purpose our
2 cups milk
ground black pepper to taste
BROCCOLISOUP
by Eric Garcia
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VIIIBROCCOLI
Melt 2 tablespoons bu er in medium sized
stock pot, and saute onion and celery un t l
tender. Add broccoli and broth, cover and
simmer for 10 minutes.
Pour the soup into a blender, lling the pitcher
no more than halfway full. Hold down the lid
of the blender with a folded kitchen towel, and
carefully start the blender, using a few quick
pulses to get the soup moving before leaving iton to puree. Puree in batches un t l smooth and
pour into a clean pot. Alternately, you can use
a s t ck blender and puree the soup right in the
cooking pot.
In small saucepan, over medium-heat melt 3
tablespoons bu er, s t r in our and add milk.
St r un t l thick and bubbly, and add to soup.
Season with pepper and serve.
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CANTALOUPEBREADby Yiwei Ma
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IXCANTALOUPE
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
Dice small amount of cantaloupe into blender.
Set on grind just long enough to mash
cantaloupe into pulp do not over grind, will be
too soupy. Set aside.
Mix our, baking powder, salt and soda, si f ing
3 t mes.
In separate bowl, cream sugar and shortening
un t l light and uff y. Add egg and beat well. Add
cantaloupe pulp and mix. Add our mixture,1/2 cup at a t me, beat un t l smooth. A f er each
addi t on put into well-greased oured pans, 8
x 4 x 2 1/2 inch. Bake in moderate 350 degree
oven for 50 minutes. Serve with whipped cream
or plain.
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5 cups chicken stock or low-sodium broth
1 pound carrots, coarsely chopped
2 medium celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 leek, white and tender green parts only,
coarsely chopped
1 small baking potato (6 ounces), peeled and
coarsely chopped
11/2 teaspoons ground cumin
1 teaspoon sweet paprika1/4 teaspoon cayenne pepper
1 cup low-fat bu ermilk or yogurt
Salt and freshly ground pepper
2 tablespoons coarsely chopped at-leaf parsley
In a large pot, combine the stock with the
SPICYCARROT
SOUP
by Andrew J. Powning
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XCARROT
carrots, celery, onion, leek, potato, cumin,
paprika and cayenne and bring to a boil. Cover
and simmer over low heat un t l the vegetables
are tender, about 15 minutes.
Working in batches, puree the soup in a blender
or food processor, then return to the pot. S t r in
the bu ermilk and season with salt and pepper.
Reheat gently. Ladle into bowls, sprinkle with
the parsley and serve.
NotesOne Serving: 115 calories, 1.0 gm total fat, 0.5
gm saturated fat, 18 gm carb.
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1 head o caulifower
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
ROASTEDCAULI-
FLOWER
h p://simplyrecipes.com/recipes/roasted_cauli ower/
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XICAULIFLOWER
1 Preheat oven to 400F. Cut cauli ower into
orets and put in a single layer in an oven-proof
baking dish. Toss in the garlic. Squeeze lemon
juice over cauli ower and drizzle each piece
with olive oil. Sprinkle with salt and pepper. If
the oven hasnt reached 400F yet, set aside
un t l it has.
2 Place casserole in the hot oven, uncovered, for
25-30 minutes, or un t l the top is lightly brown.Test with a fork for desired doneness. Fork t nes
should be able to easily pierce the cauli ower.
Remove from oven and sprinkle generously with
Parmesan cheese. Serve immediately.
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1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pi ed cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons bu er
CHERRY PIEby Ellio Manzon
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XIICHERRIES
Preheat oven to 400 degrees F (205 degrees
C). Place bo om crust in piepan. Set top crust
aside, covered.
In a large mixing bowl combine tapioca, salt,
sugar, cherries and extracts. Let stand 15
minutes. Turn out into bo om crust and dot
with bu er. Cover with top crust, ute edges
and cut vents in top. Place pie on a foil lined
cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, un t l
golden brown.
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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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XIIIGREEN CABBAGGE
Trim leeks and slice into 1 to 1 1/2-inch lenghs.
Cut the rounds into thin strips. Soak in cold
water to loosen any soil that may be adhering
to them, then rinse well. Cut the cabbage into
6 wedges; remove core pieces. Thinly slice the
cabbage wedges crosswise. Toss the drained
leeks with the cabbage. Heat bu er over
medium heat in a large skillet. Add leeks and
cabbage and saute for 8 minutes. Add broth,
salt, and pepper and simmer, covered, un t l thecabbage is cooked but s t ll somewhat crunchy.
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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 onions1/4 teaspoon reshly ground black pepper
Cooking spray
Sage sprigs (optional)
POTATOCAKESWITH
ONIONSAND KALE
by Michael Perry
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XIVKALE
Bring water to a boil in a Dutch oven; add kale.
Cover and cook over medium heat 5 minutes or
un t l tender. Remove kale with a slo ed spoon,
reserving cooking liquid. Chop kale and set
aside.
Add potato to reserved cooking liquid in pan;
bring to a boil. Reduce heat, and simmer 10
minutes or un t l tender. Drain; par t ally mash
potatoes. S t r in kale and 1/4 teaspoon salt.Preheat oven to 400.
Heat oil and bu er in a large nons t ck skillet
over medium-high heat. Add 1/2 teaspoon
salt, diced onion, and chopped sage. Cook 13
minutes or un t l browned. Combine potato
mixture, onion mixture, green onions, and
pepper. Remove from heat; cool slightly. Divide
potato mixture into 8 equal por t ons, shaping
each into a 1/2-inch-thick pa y. Place pa es on
a baking sheet coated with cooking spray. Bake
at 400 for 20 minutes.
Preheat broiler.
Broil pa es for 5 minutes or un t l browned.Garnish with sage sprigs, if desired.
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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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XVKIWI
In a large saucepan, combine 3 cups mashed
kiwi, pineapple juice, lemon juice and apples.
Bring to a boil and then add the sugar; s t r
to dissolve, reduce heat and simmer for 30
minutes.
Sterilize the jars and lids in boiling water for
at least 5 minutes. Pack the jam into the hot,
sterilized jars, lling the jars to within 1/4 inch
of the top. Run a knife or a thin spatula around
the insides of the jars a f er they have been lledto remove any air bubbles. Wipe the rims of the
jars with a moist paper towel to remove any
food residue. Top with lids, and screw on rings.
Place a rack in the bo om of a large stockpot
and ll halfway with water. Bring to a boil over
high heat, then carefully lower the jars into
the pot using a holder. Leave a 2 inch space
between the jars. Pour in more boiling water
if necessary un t l the water level is at least 1
inch above the tops of the jars. Bring the water
to a full boil, cover the pot, and process for 10
minutes.
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XVIMANGO
Prep Time:
5 Min
Cook Time:
50 Min
Ready In:
55 Min
Directions
1. Bring the brown rice and water to a boilin a saucepan. Stir the lime juice into the rice,
reduce the heat to medium-low, and cover;
simmer until the rice is tender and the liquid
has been absorbed, 45 to 50 minutes.
2. Stir the cilantro and mango into the
cooked rice to serve.
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1/2 teaspoon bu er
1/2 teaspoon olive oil
2 tablespoons nely chopped celery
2 tablespoons nely chopped shallots
2 tablespoons nely chopped carrot
Cooking spray
1 cup thinly sliced bu on mushrooms
2 cups thinly sliced shiitake mushroom
caps
1 (14-ounce) can fat-free, less-sodiumchicken broth
1 teaspoon dry sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon ground black pepper
1/8 teaspoon salt
WILDMUSHROOM
SOUPby Ellie Schuhmann
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XVIIMUSHROOMS
Prepara t on
Heat bu er and oil in a large nons t ck skillet
over medium-high heat. Add celery, shallots,
and carrot; saut 3 minutes or un t l lightly
browned. Spoon vegetable mixture into a
medium bowl.
Coat pan with cooking spray. Add bu on
mushrooms; saut 3 minutes or un t l lightlybrowned. Add bu on mushrooms to vegetable
mixture. Coat pan with cooking spray. Add
shiitake mushrooms; saut 3 minutes or un t l
lightly browned. Add shiitake 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. S t r in sherry and remaining
ingredients. Simmer, uncovered, 5 minutes.
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10 oz o mandarin oranges, drained.
1 medium egg, slightly beaten.
1 cup o four.
cup o sugar.
cup o butter.
cup o milk.
1 teaspoon o baking powder.
teaspoon o salt.
teaspoon o allspice.
teaspoon o nutmeg.
ORANGEMUFFIN
OrangeRecipes.org
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37
XVIIIORANGE
Preheat your oven to 350F (175C).
Si t the four with all o the other dry
ingredients.
Add the butter.
Mix together the beaten egg and the milk,
then add to dry ingredients and mix until just
moistened.
Fold in the mandarin orange pieces.
Fill greased mu n tins about three-quarters
ull.Bake or 25 minutes.
Serve as desired. and serve.
As one of the healthies fruits in the world,
orange can:
Reduces levels of bad cholesterol
Lowers risk of cancers of the mouth, throat,
breast and stomach, and childhood leukemia
Pec t n suppresses appe t te
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33 of the Healthiest Foods on Earth SI 520
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1 cup canned unsweetened coconut milk,
st rred
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, for garnish
YIN YANGPAPAYA
by Nicole Routhier
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XIXPAPAYA
Combine the coconut milk, milk, sugar, and
tapioca in a medium-size saucepan, and bring
to a boil over high heat. Reduce the heat to
low and simmer, s t rring frequently, un t l the
tapioca is translucent and the mixture is slightly
thickened, about 5 minutes. Do not overcook;
the mixture will con t nue to set as it cools. S t r
in the vanilla extract.
Let the tapioca cool. Cover and refrigerate un t l
it is well chilled, at least 1 hour.Halve the papayas and remove the seeds. With
a spoon, scoop out the esh and place it in a
blender or food processor. Process the papaya
to a puree. (There should be about 2 cups of
puree.) Cover and refrigerate un t l well chilled,
at least 1 hour.
To serve, spoon the tapioca pudding into 1 side
of each soup bowl, then add the papaya puree
on the other side, forming a yin-yang pa ern.
Garnish with a mint sprig and serve at once.
Yield: 4 servings
Recipe Source: Nicole Routhiers Fruit Cookbook
by Nicole Routhier (Workman Publishing)
Reprinted with permission.
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Pineapple(ripe) - 1 no
(cut into small pieces)
Sugar - 300 gm
Coconut milk - 2 t ns
(or u can extract the milk from 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 tspDried ginger powder 1 tsp
Cardamom(Elakka) - 4 nos
(powdered)
Chowari - 50 gm
PINEAPPLEPAYASAM
by Maneka Nirmal
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XXPINEAPPLE
Method:
Boil the pineapple pieces in a thick bo om pan,
along with a li le water. When the pineapple is
done, add the ghee and fry it well.
Add sugar and fry. Make sure that there is no
crumbs or lumps. When it is nicely done, add
the third extract of the milk and boil it. Add the
second extract followed by the rst extract.
When the rst extract begins to boil, add the
washed chowari. When the chowari is cookedand payasam is nicely done, remove from ame.
Add the fried cashewnuts and raisins. Sprinkle
the powdered ingredients and mix well. Close
the pan with a lid to keep the yummy avor
Tips:
1) If u r using t nned coconut milk, avoid the
three steps of extract milk.
simply mix one cup water to the rst t n of
coconut milk and dilute it. Add this to the fried
pineapples. When it starts to boil, add the
second t n of coconut milk.
2) I normally add one cup water to one t n
coconut milk to dilute it. But u can use more or
less according to the thickness and quality of the milk.
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1 pound of black plums, pi ed
2 tablespoons of brandy
1 tablespoon of sugar
1/2 cup of sugar
4 eggs
1 cup of milk
3 tablespoons of bu er, melted
1/2 cup of our
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract1/8 teaspoon of almond extract
Powdered sugar
PLUMCLAFOUTISby Abby Van Bremen
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43
XXIPLUM
Preheat your oven to 400F, making sure your
rack is in the middle. Bu er a 2-qt glass baking/
lasagna dish.
Cut each of the plums into eighths and toss
them with the brandy and sugar in a medium
bowl, le ng them sit for about 15 minutes
minutes at room temperature.
Using a slo ed spoon, toss the plums into the
baking dish, spreading them out evenly. Do not
rinse the bowl just yet!Pour the le f over juices into a blender, adding in
the eggs, milk, melted and cooled bu er, salt,
our, vanilla and almond extract, as well as the
sugar.
Blend brie y (just un t l all of the ingredients are
combined) and then pour over plums.
Bake for about 35 minutes, un t l the custard is
a light golden brown, pu ff ed, and set (check by
inser t ng a toothpick into the center and make
sure it comes out rela t vely clean).
Let the dish set for about 15 minutes--it will
shrink down and the custard will become
denser. Dust with powdered sugar and serve by
cu ng into brownie-sized squares.
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1/2 teaspoon salt
1/2 pound large or jumbo shrimp, deveined
1/4 pound boneless skinless chicken breast or
boneless pork chop, or to 1 cup matchs t ck-
cut gio
1 medium pomelo
1 carrot, peeled and cut into ne shreds
cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts1/3 cup crispy caramelized shallot
2 tablespoons sh sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic
POMELOSALAD
by Andrea Nguyen
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45
XXIIPOMELO
sauce
Put the salt in a small saucepan and ll 2/3 with
water. Bring to a boil and then add the shrimp.
As soon as theyve curled up, remove them with
a slo ed spoon and set aside to cool. Return
the water to a boil and add the chicken or pork
chop. When bubbles form at the rim, turn o ff
the heat, cover and let sit for 20 minutes to
cook the esh. Remove and set aside to cool.(If youre using the Vietnamese sausage, skip
this step be cause its already cooked.) Cut the
shrimp in the diagonal into large pieces that
will blend well with the pomelo and other
ingredients. Hand shred the chicken or cut the
pork into julienne. Set aside. Cut o ff one end of
the pomelo to reveal its eshy pith. Then use
your ngers and knife to remove the pith so
that all thats remaining is the white covered
esh. Pry the pomelo open and split into two
parts. Then use a knife, scissors and your ngers
to peel away the skin from each segment
and remove the esh. Separate the esh into
bite size pieces and deposit in a bowl. For the
dressing, combine sh sauce, lime juice, water,
sugar and chile garlic sauce in a small bowl andst r to dissolve the sugar. Right before serving,
add the shrimp, chicken or pork, carrot, mint,
cilantro, peanuts and shallot to the pomelo.
Toss with your ngers or tongs to combine well.
Add the dressing and toss. Taste and adjust the
avors, as needed. Transfer to a plate, leaving
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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 pi ed
1/4 cup chopped fresh cilantro
1/4 cup pomegranate seeds, divided
1 sprig cilantro for garnish
POMGUAC
by Amanda Viscon t
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47
XXIIIPOM...
Combine the onion with the juice of 2 limes in a
small bowl; allow the onion to soak in the lime
juice for 2 hours.
Strain through a ne-mesh sieve and discard the
lime juice. Set the onions aside.
Grind the serrano chile peppers, the juice of
2 limes, and salt together in a food processor
un t l smooth; add the avocado and con t nueprocessing un t l 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.
Top with the remaining pomegranate seeds and
garnish with the cilantro sprig to serve.
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49
XXIVRASPBERRY
1 1/2 cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream
In a saucepan over medium heat, combine the
sugar, water, and raspberries. Cook, s t rring
carefully so as not to damage the berries, un t lthe mixture is hot, and the sugar is dissolved.
Set aside to cool slightly.
Line a 1 quart bowl with 5 slices of bread. Pour
the raspberry mixture over the bread, and place
the last slice of bread on top. Cover the bowl
loosely with plas t c wrap. Place a weight on
top of the bowl (canned goods work well), and
refrigerate overnight.
The next day, remove plas t c wrap, and invert
onto a plate. Serve chilled, with whipped cream
on the side.
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Ingredients
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash,
peeled, seeded, and cut into 1-inch cubes
Salt and reshly ground black pepper
1/2 cup water
3 amaretti cookies , crumbled
1/4 cup butter
1/4 cup all-purpose four
3 1/2 cups whole milk Pinch nutmeg
3/4 cup (lightly packed) resh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella
cheese
1/3 cup grated Parmesan
BUTTERNUTSQUASH
LASAGNAby Andrea Nguyen
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Ingredients
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 freshly ground black pepper
Olive oil
A few sprigs fresh basil, leaves picked
9 ounces halloumi cheese, cut into 8 thin slicesA few sprigs fresh mint, leaves picked
A handful mixed salad leaves, washed and spun
dry
8 slices speck
STRAWBERRYSALAD
by Ellen Wilson
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XXVISTRAWBERRY
Direc t ons
Most people think of strawberries as something
theyd only eat for dessert, but they work so
well in salads. Especially when paired with
halloumi cheese, which I just love. It s a Cypriot
cheese made from goats or sheeps milk and
you can get it from all good supermarkets. Its
like a chewy feta but one you can cook with.
When fried or broiled it goes all crispy on the
outside and so f and slightly chewy on theinside. A brilliant thing to eat.
In a bowl, drizzle the sliced strawberries with a
good splash of balsamic vinegar, the lemon juice
and some extra-virgin olive oil. Season with salt
and pepper. This will draw out and avor the
lovely strawberry juices.
Preheat a large nons t ck frying pan to medium
hot and add a splash of olive oil. Press a basil
leaf onto each slice of halloumi. Place the slices,
leaf side down, in the frying pan and fry for a
minute. Turn over carefully and fry for another
minute un t l the halloumi is light golden and
crisp.
Get yourself 4 plates and place a couple of
pieces of the crispy halloumi on each. Put the
mint, the rest of the basil leaves and the saladleaves into the bowl with the strawberries
and toss together. Pile some of the strawberry
mixture in the middle of each plate and drape
the speck over the top. Finish with more salad
leaves. To serve, drizzle with balsamic vinegar
and extra-virgin olive oil.
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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 bu er, so f ened2/3 cup packed brown sugar
2/3 cup chopped pecans
SWEETPOTATO
PECAN PIE
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XXVIISWEET
POTATO
1. Bake sweet potatoes un t l tender, peel
and mash. Make sure all lumps are removed,
straining if necessary.
2. Lightly beat eggs. Blend together eggs and
sweet potatoes. S t r in sugar, salt, cinnamon,
ginger, and cloves. Blend in cream. Pour into pie
shell.
3. Bake in preheated oven at 400 degrees F (205
degrees C) 45-55 minutes or un t l knife insertedhalfway between center and edge of pie comes
out clean. Cool completely on rack.
4. To make Caramelized Pecan Topping:
Combine bu er or margarine, brown sugar, and
pecans. Gently drop by spoonfuls over cooled
pie to cover top. Broil 5 inches below heat un t l
mixture begins to bubble, about 3 minutes.
Watch carefully, if cooked too long, top will turn
syrupy. Cool on rack.
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1 1/2 cup diced resh tomatoes
1 tbsp diced seeded resh jalapeno pepper
3 tbsp nely diced onion
2 tbsp nely chopped resh cilantro
1 tbsp Balsamic vinegar or resh lime juice
1 clove garlic, minced
1/4 tsp salt
FRESHTOMATO
SALSAby Elizabeth Hill
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XXVIIITOMATO
In medium bowl, combine all ingredients. Let
stand, covered, at room temperature for 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
SHRIMP&
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XXIXWATERMELON
Instructions:Mix together the shrimp,mayonnaise and dill. Chilluntil ready to serve.
To serve, place a round o the watermelon on a servingplate and top with a thinlayer o the shrimp salad.
Top that with another roundo the watermelon and thenanother layer o the shrimpsalad.
Top that with anotherwatermelon round.Place a cocktail shrimp ontop with a sprig o dill.
Repeat to create 4Napoleons.
Servings:
Serves 4
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INDEX
Aallspice 36
almond extract 24, 42
arugula 6
asparagus 8
avocado 10, 46
B
baking powder 14, 19, 36
balsamic vinegar 52
basil 6, 52
blackberry 12
black pepper 10
black plums 42
blueberries 14
brandy 42
bu er 14, 26, 28, 42
bu on mushrooms 34
C
cabbage 26
cannellini beans 6
cantaloupe pulp 19
Cardamom 40
carrot 34, 44
Cashew nuts 40
cauli ower 22
celery 16
cherries 24
chicken 44
chicken broth 10
chile peppers 46
Chowari 40
cilantro 10, 32, 44, 46, 56
coconut 40
coconut milk 38
Coconut milk 40
cream 48, 49
cumin 10
Cumin 40
D
dill 58
E
egg 19, 36
eggs 14, 42
F sh sauce 44
our 14, 19, 42
G
garlic 22, 56
Ghee 40
ginger 40green onion 10, 28
H
halloumi 52
J
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jalapeno 56
K
kale 28
kiwis 12
L
leeks 26
lemon 52
Lemon juice 22
lime 46
lime juice 32, 44, 56
M
mandarin oranges 36
mango 32
margarine 28
mayonnaise 58
milk 14, 38, 40, 42
mint 38, 44, 52
N
Neufchtel cheese 8
nutmeg 36
O
olive oil 28
Olive oil 22
onion 16, 28, 46, 56
orang 10
P
papaya 38
peanuts 44
pecans 54
pie 24
Pineapple 40
pineapple juice 10
plain yogurt 10
pomegranate 46
pomelo 44
pork 44, 48, 49
potato 28
Powdered sugar 42
prosciu o 8
R
Raisins 40
red pepper 10
S
sage 28
salt 10, 14, 19, 22
shallot 44
shallots 34
shiitake mushroom 34
shortening 19
shrimp 10, 44, 58
soda 19
speck 52
strawberry 52
sugar 14, 19, 44
T
tapioca 24, 38
tarragon 34
tomato 56
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V
vanilla extract 14, 24, 38, 42
vegetable broth 26
W
watermelon 58
Y
yolk 12