Try these recipes and tell us what you think.

Hearty Vegetable Soup

Ingredients:
1 pound lean beef cubes 1 Bay Leaf
6 potatoes, peeled and diced 1 T. celery salt
1 medium onion, chopped 1 T. garlic salt
4 stalks of celery, chopped
1 can diced tomatoes
1 bag frozen mixed vegetables, your choice
 

How to make:
Brown meat in 2-Tablespoons cooking oil. Add chopped onions, celery, bay leaf and canned tomatoes. Bring to a boil, reduce heat and simmer 60 minutes. Add remaining ingredients, 4 C. Water and simmer an additional 60 minutes.

Total Calories per 12 oz. serving 261

Salmon In A Light, Fragrant Broth

(This recipe sent in by Tony Terentowicz our web

master and photographer. This is the plated dish by Tony)

Ingredients:

10½fl oz chicken or vegetable stock
1 lemongrass stalk, trimmed, peeled, white part finely sliced
2 shallots, peeled, finely sliced
1 mild fresh red chili, finely sliced
3½oz mushrooms (oyster or fresh shiitake), finely sliced
1 tsp caster sugar (finely granulated sugar)
1 tbsp vegetable oil
4¼oz fresh salmon fillets, pin-bones removed
sea salt and freshly ground black pepper
3½oz baby spinach leaves
1 tbsp Thai fish sauce (light red curry)
1 tbsp fresh lime juice

How to make:
1. Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms and sugar and reduce the heat; simmer for ten minutes.
2. In the meantime, heat the oil in a non-stick frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp, then turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper.
3. Wilt the spinach in the hot broth for five seconds, remove with a slotted spoon and arrange in two warmed shallow soup bowls. Place the salmon on top.
4. Add the fish sauce and lime juice to the broth, and spoon it around the salmon. Serve.

NOTE: I did add a Broccoli, Red Pepper and Onion Stir-Fry as a side dish as pictured. ENJOY!

Bison Chili

Recipe by Executive Chef Michael Bellanger

Ingredients:

   1 tablespoon  olive oil
  1  pound Ground Buffalo (Bison)  meat
  1 poblano Pepper -- Chopped
  1 red bell pepper -- Chopped
  1 carrot -- peeled and chopped
  1 medium onion -- chopped
  1 garlic -- minced
  1 bay leaf
  1 tablespoon  oregano
  2 tablespoons  hot chili powder
  1 teaspoon  paprika
  1/2 teaspoon  salt
  1/2 teaspoon  black pepper
  4 large ripe tomato -- peeled and chopped
  1 cup  water
  1 8 oz can tomato sauce
  1 tablespoon  cumin

How to make:

In a large heavy bottom pot or Dutch oven, Heat oil over medium heat for 1 or 2 minutes add ground Buffalo (Bison) meat, stir constantly until browned. Add Poblano Pepper, red bell pepper, carrot, onion and garlic continue to cook another five minutes lightly stirring constantly. Add all spices and cook another 5 minutes stirring constantly. Add water, tomatoes and tomato sauce mix in well reduce heat to low and cover. Cook for 1 hour.

Prep Time  20 mins, Start to Finish Time 1 hour 30 minutes - Makes 6 Servings-

Nutritional Information

Per Serving (excluding unknown items): 52 Calories; 3g Fat (47.1% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 208mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

*excluding unknown items

Quinoa Salad

Recipe by: Executive Chef Michael Belanger

Ingredients:

¼ cup Extra Virgin Olive Oil
1 teaspoon Garlic -minced
1 each shallot –chopped
1 each jalapeno –seeded and chopped
4 each sun-dried tomatoes –chopped
1 teaspoon curry powder
½ cup “quinoa”
1 cup vegetable stock
1 each cucumber –peeled, seeded & diced
2 teaspoons cilantro –chopped
1 each lime –juiced
1 bunch leafy green
Salt as needed

How to make:

Pour the uncooked quinoa in a fine-mesh sieve, rinse and drain. (This helps remove some slight natural bitterness from the grains.) In a small saucepan, add quinoa and 1 cup of vegetable stock-bring to a boil. Reduce heat, simmer and cover until all of the water is absorbed, about 15-20 minutes. (If the vegetable stock has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white in color, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 1 ½ cups cooked quinoa. In a small skillet, sauté garlic and shallots in olive oil over medium heat, about 2 min. Add the jalapeno and curry powder, heat another 2 minutes. Remove from heat, let cool. Place in a bowl, and add cooked quinoa, tomatoes, cucumber, cilantro, lime juice and salt. Toss to coat well. Serve on Leafy Greens.

 Prep Time: 10 minutes -Total Time: 10 minutes - Makes: 2 servings

Nutritional Information

Calories Per Serving: 532 calories* Fat: 32g (52.2% calories from fat), Protein: 11g, Carbohydrate: 55g, Dietary Fiber: 7g, Cholesterol: 1mg, Sodium: 912mg, Exchanges: 3 Grains (Starch), 0 Lean Meat, 1 Vegetable, 0 Fruit, 61/2 Fat

*excluding unknown items

Bulgur/Quinoa & Vegetable Stuffed Peppers

Recipe by: Executive Chef Michael Belanger

Ingredients:

1 cup vegetable stock
1/3 cup bulgur (wheat grain)
1/3 cup of quinoa (grain)
½ cup celery –chopped fine
¼ cup scallions –chopped
½ cup mushrooms –diced
½ cup carrots –shredded
4 each bell peppers
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon salt

How to make:

Bring broth, bulgur and quinoa to a boil in a 2 quart saucepan. Reduce heat, cover and simmer for 15 minutes. Fluff with a fork and put into a large bowl. Preheat oven to 375 degrees F. Lightly coat and 8x8 inch baking dish with cooking spray. Cut tops of Bell peppers, core and remove seeds. Cut a very thin slice of the bottom of bell pepper so it will stand upright. Combine the remaining ingredients with the bulgur / quinoa and toss well. Scoop mixture into bell peppers, and bake for 30-40 minutes.

Prep Time: 20 minutes - Total Time: 60 minutes - Makes: 4 servings

Nutritional Information

Calories Per Serving: 148 calories*, Fat: 2g (12.0% calories from fat), Protein: 5g, Carbohydrate: 28g, Dietary Fiber: 5g, Cholesterol: 1mg, Sodium: 432mg, Exchanges: 11/2 Grain (Starch), 1/2 Vegetable, 1/2 Fat

*excluding unknown items

Lebanese Eggplant

Recipe by: Executive Chef Michael Belanger

Ingredients:

1 each medium eggplant –peeled and chopped
1 each clove of garlic -minced
1 cup of olive oil
1 pound of tomato –peeled, seeded & chopped
½ teaspoon brown sugar
1/8 teaspoon black pepper
½ cup of onion –chopped
½ cup mushroom –sliced
1 teaspoon all purpose flour
½ teaspoon salt
¼ teaspoon basil

How to make:

Cook eggplant in boiling water (salted) 8-10 minutes, drain well. Sauté onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer into a lightly greased, 1 quart casserole dish. Bake at 375 degrees for 25 minutes.

Prep Time: 10 minutes - Total Time: 30 minutes - Makes: 6 servings

Nutritional Information

Calories Per Serving: 102 calories*, Fat: 9g (77.7% calories from fat), Protein: 1g, Carbohydrate: 5g
Dietary Fiber: 1g, Cholesterol: 0mg, Sodium: 185mg, Exchanges: 0 Grain (Starch), 1 Vegetable, 2 Fat, 0 other Carbohydrates.

*excluding unknown items

Marinated Tofu Steak with Mango Salsa

Recipe by: Executive Chef Michael Belanger

Ingredients:

2/3 cup white wine
1/4 cup lime juice
1 each small Jalapeno –seeded and chopped
2 tablespoons ginger –Minced
3 each medium garlic clove –minced
1 1/2 pounds firm tofu –cut 1” thick
2 each mango –diced
2 tablespoons cilantro –chopped fine
chopped Jalapeno from marinade
1/2 each red onion –chopped
salt & pepper to taste

How to make:

Mix together in a large bowl, white wine, lime juice, jalapeno, ginger, and garlic. Marinate the tofu in the marinade mixture for at least 45 minutes or overnight refrigerator. Combine mango, cilantro, jalapeno from marinade, and red onion in a bowl, salt and pepper to
taste. Set aside. Heat a grill or sauté pan and lightly mist with oil or sauté liquid. Sauté or grill the tofu steaks while you brush with the marinade ingredients until lightly done. Serve two steaks over brown rice with the Mango salsa.

Prep Time: 20 minutes - Total Time: 60 minutes - Makes: 4 servings

Nutritional Information

Calories Per Serving: 249 calories*, Fat: 8g (29.6% calories from fat), Protein: 15g, Carbohydrate: 28g
Dietary Fiber: 4g, Cholesterol: 0mg, Sodium: 21mg, Exchanges: 1/2

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