Recipes

Scallops with avacado, corn and scallions

Posted by ks on Sep 6th, 2010

1 med diced peeled avacado
1 tbsp fresh lime juice
1 1/4 lb sea scallops(about 12)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
2 teaspoons olive oil
4 cups fresh or frozen corn kernels
1 chopped scallion
1/4 dry white wine

in a small bowl, toss avacado and lime juice
Sprinkle scallions with salt,pepper, and 1/2 teaspoon cumin. Heat oil in a large nonstick skillet over med high heat. Add scallops;cook;turning once, until golden and cooked through.
Transfer scallops to a plate. Add corn,scallion,white wine, and remaining cumin to skillet;cook corn until tender,stirring contstantly.
Spoon corn mixture onto 4-serving plates;top each with about 3 scallops.

Lean Cereal Bars

Posted by ks on Aug 31st, 2010

2 cups puffed wheat
1/3 cup ground almonds or walnuts
2 Tbsp. ground flaxseeds
1 cup vanilla whey protein powder
1/3 cup dried fruit(cranberries, blueberries or raisins)
1/3 cup pure maple syrup
1 Tbsp. coconut oil
1 tsp. vanilla extract
2 tbsp natural peanut butter

In a bowl, combine dry ingredients. Set aside
In a pot, combine syrup and coconut oil. Heat to a simmer. Add vanilla extract and peanut butter and remove from heat. Stir with a fork to blend ingredients.
Add liquid mixture to cereal mixture and mix with a spoon.
Press evenly into a oiled 8 by 8 inch pan. Let cool in the refrigerator until solid. Cut into 8 squares. Wrap individually and keep frozen for best results.

Asian Orange Wings

Posted by ks on Aug 21st, 2010

1 cup orange marmalade
2 tablespoons hoisin sauce
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon rice vinegar
1 tablespoon “rooster” chili sauce

Cut tips off the chicken wings and save tips for the stock. Slash the inside of each wing joint to hep them cook more evenly, but don’t cut them all the way through. Sprinkle liberally with the dry rub, coating them evenly. Prepare the grill for cooking over direct medium heat. In a small saucepan, warm the marmalade and add the hoisin, soy sauce,vinegar, and rooster sauce. Cook over low heat for 5 minutes. Remove from the heat. Grill the wings, turning often, for 30 minutes, or until they are nicely browned and the juices run clear. You may serve the wings whole or cut them into single-joint segments. Transfer the wings to a bowl. If necessary, warm the glaze just to loosen it up and then pour it over the wings. Toss to coat well and serve.

Flaxseedoil Vinaigrette

Posted by ks on Aug 8th, 2010

3 tbsp. flaxseed oil
3 tbsp. extra virgin olive oil
1/2 cup balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. maple syrup
3 cloves garlic,peeled and chopped
1/4 tsp sea salt
1/4 tsp fresh ground pepper

Add all ingredients to a blender and blend. Store in refrigeator in a dark,opaque,air-tight container for up to 2 weeks.

Marinara Sauce

Posted by ks on Aug 3rd, 2010

1 cup chopped onions
1 tablespoon minced garlic
1/2 cup vegetable stock
1 teaspoon minced fresh oregano
3/4 teaspoon minced fresh basil
1 bay leaf
1/2 teaspoon ground black pepper
2 cups sliced fresh mushrooms(optional)
3 cups canned tomato sauce
2 cups canned tomato puree

in a large saucepan, saute onions and garlic in vegetable stock with crushed herbs, bay leaf, and black pepper until onions are tender. Add mushrooms and cook 5 minutes.
Add tomato products. Cover and simmer over low heat for 1 hour.Remove bay leaf before serving over pasta.

Kathryn Sansone

Recipes

Scallops with avacado, corn and scallions

Lean Cereal Bars

Asian Orange Wings

Flaxseedoil Vinaigrette

Marinara Sauce

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