Twice Baked Potatoes

Ingredients

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 tablespoons unsalted butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Freshly grated nutmeg, optional
• 1/2 cup shredded sharp cheddar
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved


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Twice Baked Potatoes

Salmon Salad with Red Chile-Caesar Dressing

Ingredients
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1 1/2 teaspoons anchovy paste
1 teaspoon red chili paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons


Directions
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.


Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.


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Salmon

Spinach and Strawberry Salad

Ingredients
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds


Directions
1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.


Nutritional Information  
Amount Per Serving  
Calories: 235 | Total Fat: 15.9g | Cholesterol: 0mg


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Salad

Cornbread Panzanella Salad

Ingredients
8 ounces cornbread, cut into cubes (about 2 cups)
1/2 cup halved cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Directions
Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.


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Special Cornbread

Shrimp and Tofu Pad Thai

Ingredients:
8 ounces Rice noodles, dried
1/2 cup Sugar
5/16 cup Ketchup
1/4 cup Water
1 1/2 tablespoons Soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons Vegetable oil
1 1/2 cups Tofu, firm, drained and diced into 1/2 inch cubes
1 1/2 cups Shrimp, small, cooked
2 teaspoons Garlic, fresh, chopped
1 Egg, beaten
3 cups Bean sprouts, fresh
1/2 cup Edamame, cooked and drained
1/2 cup Green onions, chopped, divided
1/2 cup Peanuts, chopped, divided


Prep time: 30 minutes


Cook time: 10 minutes


Instructions:
1. Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
2. Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.
3. Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. 
4. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
5. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.
6. Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.


Nutrition Per Serving: Calories 430 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium.

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Soy

Healthy Homemade Turkey Soup Recipe

Ingredients:

6 lb. turkey breast with bones (with at least 2 cups meat)
2 medium onions
3 stalks celery
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon salt
to taste black pepper
1/2 lb. Italian pastina or pasta

Directions:

1. Place turkey breast in large 6-quart pot. Cover with water until at least 3/4 full.

2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.

3. Simmer covered for about 2 1/2 hours.

4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.

5. After cooling, skim off fat.

6. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.

7. Add turkey meat to skimmed soup, along with herbs and spices.

8. Bring to boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Yield: 16 servings (about 4 quarts of soup)
Serving size: 1 cup

Each serving provides:

Calories: 201
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 101 mg
Sodium: 141 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 344 mg

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Turkey

Vegetarian Steamed Dumplings

Ingredients

• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Bowl of water, plus additional water for steamer
• 35 to 40 small wonton wrappers
• Non-stick vegetable spray, for the steamer

Directions

Preheat the oven to 200 degrees F.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

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Tofu

Chicken Fajitas

Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Ingredients

• 1 cup packed cilantro leaves, plus extra for serving
• 1/4 cup lime juice, about 2 limes
• 1/4 cup low-sodium chicken broth
• 3 scallions, cut into 1-inch pieces
• 2 cloves garlic
• 1 jalapeno, seeded if desired
• 1 tablespoon honey
• Kosher salt
• 1 1/2-pounds boneless skinless chicken breasts
• 1 red onion, sliced into 1/2-inch thick rounds
• 2 orange and/or yellow bell peppers, quartered, seeds removed
• 1 ripe avocado, halved, seeded and peeled
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/4 cup fat-free Greek Yogurt
• 12 corn tortillas

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: (2 fajitas)

Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg

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Chicken Fajitas