Quinoa

© Eric Wolfinger

Roasted Carrot and Red Quinoa Salad

2 teaspoons sweet paprika

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

Salt

2 teaspoons sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
Salt
Freshly ground black pepper
4 large carrots, thinly sliced lengthwise
1 small red onion, thinly sliced
7 tablespoons extra-virgin olive oil
1/2 cup walnuts
1 cup red quinoa
2 cups water
2 tablespoons fresh lemon juice
5 ounces mixed salad greens
1/2 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1/2 cup dried cranberries
2 tablespoons chopped flat-leaf parsley

 

1. Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.
2. Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.
3. In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
4. In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, mustard and 1 teaspoon of the spice mix; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.

 

Lentil Quinoa Salad

Ingredients

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder ?
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Directions

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.

To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/lentil-quinoa-salad-recipe/index.html?oc=linkback

Red Quinoa and Lentil Pilaf  

 

 

Akasha Richmond’s cauliflower-flecked pilaf is a fantastic, healthy meal in one dish. Chopped Marcona almonds add a super crunch; coconut oil, an unexpected tropical flavor.

 

1 cup French green lentils, rinsed
1 bay leaf
1 thyme sprig
1 garlic clove
1/4 onion
2 tablespoons coconut oil
1 shallot, minced
1 celery rib, minced
1 carrot, minced
1/2 cup red quinoa, rinsed
1 cup vegetable stock
Salt
Freshly ground pepper
1 pound cauliflower, coarsely grated
1/4 cup chopped flat-leaf parsley
1/3 cup coarsely chopped Marcona almonds

 

 

Add 1 tablespoon of the coconut oil to the saucepan. Add the shallot, celery and carrot and cook over low heat until softened, about 8 minutes. Add the quinoa and cook, stirring, for about 2 minutes. Add the stock, season with salt and pepper and bring to a boil. Cover and cook over low heat until the grains are tender and plump and the liquid is absorbed, about 18 minutes. Cover and let stand for 5 minutes.

In a large nonstick skillet, heat the remaining 1 tablespoon of coconut oil. Add the cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. In a large bowl, toss the lentils with the quinoa, cauliflower, parsley and almonds. Season with salt and pepper and serve hot or at room temperature.

Whipped goat cheese . . .

Roasted Beet & Whipped Goat Cheese with Arugula Dressed in Lavender Oil

 

 

• 2 cups canola oil
• 3 grams dried lavender
• Pinch of salt
• 10 small beets, roasted in a 350°F oven until tender when pierced with a knife
• 8 ounces goat cheese brought to room temperature
• 1/4 cup chopped fresh parsley, basil and rosemary
• 1 tablespoon cream
• Pinc
•  
• h of salt & pepper
• 1 cup of arugula
• 1 ciabatta or baguette
• Olive oil

This hand-held appetizer combines beet arugula salad with goat cheese for an unexpected and delightful taste experience. These would make great canapes at a cocktail party.
Why Try? A new way of eating beets, which is on trend, thanks to the lavender oil.
Foodie Byte: We used tri-colored beets which gave us a colorful presentation. Roasting them brings out the sweetness of the beets.

Preparation

1. In a saucepan over medium heat, bring the canola oil up to 100ºF. Remove from heat and add lavender. If you have an immersion blender, use it to pulse the mixture to release the oils from the lavender. Alternatively, grind the lavender with a mortar and pestle or simply crush it between your hands before you add it to the oil. Allow the oil to steep for ½ hour. Strain through a fine sieve.
2. To make the whipped goat cheese, place the goat cheese and the cream in the bowl of an electric mixer fitted with the paddle attachment. Start the mixer on low speed so the cream doesn’t splatter, then increase the speed to high and whip for 30 seconds. Add the herbs, salt & pepper and beat just to incorporate. Set aside.
3. To make the toasts, slice the bread into ½ inch thick slices and brush with olive oil. Toast over a hot grill.
4. Place the toasts on a serving platter. Spread each toast with whipped goat cheese.
5. In a bowl, combine beet slices and arugula and dress with the lavender oil and a few drops of balsamic vinegar. Season with salt & pepper.
6. Place beet & arugula salad on top of each toast. Serve immediately. 

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ROASTED BEETS WITH WHIPPED GOAT CHEESE AND PISTACHIOS
Serves 4 as a tapa or side dish
I particularly like orange beets but any – red, orange, Chioggia, yellow or a mix – will be beautiful.  The directions below say to whip the goat cheese in a standing mixer but a hand mixer or even a bowl, whisk and some determination will work just fine.
1 bunch of beets (about 3-4 medium)
olive oil
kosher salt and pepper
4 ounces goat cheese
1 ½ Tablespoons olive oil
2 Tablespoons chopped pistachios

1. For the beets: Preheat oven to 350°F.
2. Trim the tops and scraggly root ends off the beets – save those tops!  They’re delicious sautéed.
3. Rinse the beets to remove any excess dirt.
4. Place the beets on a heavy-duty sheet of foil, drizzle with a little olive oil and a pinch each of salt and pepper.
5. Wrap the beets up tight and place the packet on a sheet pan just in case there are any drips.
6. Place in the oven and bake for at least 30 minutes until tender.  If the beets are particularly large, they’ll probably need some extra time – mine were huge and took about an hour.
7. Let the beets cool until they can be easily handled.
8. When the beets are cool, oil your hands either by spraying with cooking spray or rubbing with some vegetable oil – this will help prevent any staining.
9. Using a paring knife, trim the skins from the beets.  They should pretty much slip off.
10. Cube the beets and set aside until needed. (Roasted beets will keep, refrigerated, up to a week.)
11. For the goat cheese: place the goat cheese in the bowl of a standing mixer fitted with the paddle attachment.
12. On medium speed, begin to whip the cheese until creamy.
13. With the mixer running, slowly drizzle in the 1 ½ Tablespoons of olive oil along with a pinch each of salt and pepper.  (Whipped goat cheese will keep, refrigerated, for up to 1 week.)
14. To serve:  toss the cubed beats with a drizzle of good olive oil and a pinch each of salt and pepper.
15. Place in a bowl and top with a scoop (or quenelle if you’re fancy) of the whipped goat cheese and a sprinkle of chopped pistachios.

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Turntable Kitchen is a site devoted to connecting food and music. Check out the site this week to find out what the Musical Pairing is for this dish!

Roasted Beet Salad with Whipped Goat Cheese
adapted from Tyler Florence Family Meal
Serves 4 -5
For the dressing:
1 shallot, minced
3 tablespoons balsamic vinegar
1/2 cup olive oil
2 tablespoons real maple syrup
salt and pepper, to taste
For the beets:
2 large bunches of beets (golden and red)
olive oil
a few springs of fresh thyme
kosher salt
freshly ground black pepper
For the whipped goat cheese:
4 ounces goat cheese
2 tablespoons olive oil
To serve:
Marcona almonds, handful to garnish
1/2 cup baby arugula
1. Set aside one golden beet. Roast the rest of the beets: preheat the oven to 400 degrees F. Wash and trim the beets and place them in the center of a baking sheet covered with a large piece of tin foil. Drizzle the beets generously with olive oil, season with salt and pepper, and sprinkle thyme leaves over the beets. Take another large sheet of tinfoil and place it over the beets. Crimp the edges of the two sheets of foil, creating a pouch. Place the beets in the oven and roast for approximately an hour to an hour and twenty minutes (depending on how large the beets are). To test, carefully open the pouch (watch out for the steam!) and pierce a beet with a fork. It should go in easily, but the beet shouldn't be falling apart. Once the beets are roasted, let them cool.
2. Make the dressing: combine all of the dressing ingredients in a medium-sized Tupperware. Tightly close the lid and shake to mix.
3. Peel the roasted beets and cut them into circles, half-moons or wedges. Peel the unroasted beet and use a mandoline to slice it very finely.
4. Make the whipped goat cheese: combine the goat cheese and olive oil in a large bowl and whisk together under light and airy.
5. To assemble: Smear the goat cheese in the center of 4-5 plates. Top with beets. Drizzle with dressing and sprinkle with almonds and arugula. Serve with a piece of baguette.

© Ashley Rodriguez

Fennel and Red-Onion Salad with Parmesan

 

Crisp raw fennel, pungent onion, and a sprightly lemon and orange dressing make for a delectable salad. A food processor with a slicing attachment cuts the fennel in no time. 

1. 2 tablespoons lemon juice
2. 3/4 teaspoon grated orange zest
3. 1 1/2 tablespoons fresh orange juice
4. 3/4 teaspoon salt
5. 1/4 teaspoon fresh-ground black pepper
6. 6 tablespoons olive oil
7. 1 3/4 pounds fennel bulbs (about 2 large), cored and shaved as thin as possible
8. 1 small red onion, chopped fine
9. 1/2 cup grated Parmesan, or a chunk of Parmesan for making curls 
10.  
11. 1. In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper. Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
    2. To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.
    Notes Variation In addition to the orange zest and juice, add the segments from one orange to the salad. Using a stainless-steel knife, peel the orange down to the flesh, removing all of the white pith. Cut the sections away from the membranes. Squeeze the juice from the membranes to use in the dressing.
    Slicing Fennel by Hand If you are slicing fennel by hand, the easiest way is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down, and slice crosswise.
    
     

Big Italian Salad 

 

[a little mayo . . .]

 

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course—it was strictly oil and vinegar."  

 

1. 1 garlic clove, smashed
2. Salt
3. 2 tablespoons mayonnaise
4. 2 tablespoons red wine vinegar
5. 1/2 teaspoon dried oregano
6. 1/4 cup plus 2 tablespoons extra-virgin olive oil
7. Freshly ground pepper
8. 1 large romaine heart, chopped
9. 1 small head of radicchio—halved, cored and coarsely chopped
10. 1/4 head of iceberg lettuce, coarsely chopped
11. 1 tender celery rib, thinly sliced
12. 1/2 small red onion, thinly sliced
13. 1/2 cup cherry tomatoes
14. 1/4 cup pitted green olives, preferably Sicilian
15. 8 peperoncini
16. 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

  In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.

 

 

Various Chili Lime Salt Recipes

Chili Lime Salt

Ingredients

• 1 large fresh red chili
• 1/2 cup flaky sea salt
• finely grated zest of 2 organic limes

Directions

1. Preheat your oven to 300 degrees.
2. Using a sharp knife, remove the seeds from the chili and then finely mince. Place the chili into a mortar and pestle, along with the salt and the lime zest, and crush until the mixture achieves a fine, crumbly-like texture.
3. Spread the mixture onto a baking sheet and place in the oven for 30 minutes to dry.

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Grilling: Corn with Chili Lime Butter

 

There are some things so common on my grill that I never think about them as "blog worthy." Take corn for example. Grilling it to perfection has become second nature, but I still like to toy around with new ways to gussy it up. My latest tasty incarnation: grilled ears slathering in a chili-lime butter.
For a long time I've been grilling corn in their husks, and while that certainly is the most attractive way to prepare them, I always found the process—of removing the silk, tying the husk, then soaking the ears—rather arduous. Instead, try removing the silk and husk completely, rubbing on some butter, salt, and pepper, and foiling it up—then it's off to the grill. Foil seems to provide the right balance between protecting the corn while transferring enough heat to lightly char the kernels (a must for my grilled corns).
Right off the grill, corn prepared this way is mightily tasty, but slather on a butter mixture with chili powder, cayenne, lime zest and juice like I did on these ears, and it's taken to a whole new level. The sweetness of the corn puts the spicy butter in check, and together they create a flavor that's incredibly well-balanced. This hasn't been the first, and won't be the last time that excellent ears come off my grill.
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

About This Recipe

Yield:	6
Rated:

Ingredients

• 6 ears corn, husked
• 1/4 pound butter at room temperature, plus 3 tablespoons
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• Zest of 1 lime
• Juice of 1/2 lime
• Kosher salt
• Freshly ground black pepper
• Lime wedges for serving
•  
• Type of fire: direct
• Grill heat: high

Procedures

1. 1
   
   In a small bowl, whisk together 1/4 pound of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.
2. 2
   
   Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.
3. 3
   
   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.
4. 4
   
   Open the foil, slather each ear in the chili-lime butter, and serve with the lime wedges.
   
   ----
   
   
   

   Chili Lime Tofu

   Submitted by: TOTCHIKO
   
   

   Introduction

   http://veganyumyum.com/2008/06
   /sweet-chili-lime-tofu-wit
   h-wok-steamed-collards-and
   -quinoa/
   

   Minutes to Prepare: 20

   Minutes to Cook: 15

   Number of Servings: 4

   
   

   Ingredients

   350 grams firm tofu
   250 grams spinach
   
   
   
   Chili Lime Sauce
   
   1 1/2 tbsp raw sugar
   
   
   3 tbsp light soy sauce
   2 tbsp lime juice
   1/2 tsp chili flakes
   1 clove garlic, minced
   4 tbsp cilantro, chopped
   See Healthier Recipes. Go Now!

   
   

   Directions

   Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved. Drain tofu and cut it into small triangles. Brown tofu in a hot pan, add spinach and cook until wilted. Add the sauce and stir to coat. Let simmer until sauce is desired consistency.
   
   Number of Servings: 4
   
   Recipe submitted by SparkPeople user TOTCHIKO.
    
   ---
    
    

Beet, Fennel, and Carrot Salad   

 

yea. i actually have these three ingredients. 

 

A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad.

Martha Stewart Living, December 2011

• Prep Time 20 minutes
• Total Time 20 minutes
• Yield Serves 8

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Ingredients

• For the Salad

  • 1 fennel bulb, trimmed
  • 5 medium carrots
  • 2 large beets, trimmed and peeled

• For the Vinaigrette

  • 2 teaspoons fennel seeds
  • 1/4 cup fresh orange juice
  • 2 tablespoons sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 1 shallot, halved and very thinly sliced
  • Coarse salt
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

1. Make the salad: Quarter fennel bulb lengthwise, and cut out core. Very thinly slice fennel lengthwise into strips using a mandoline or sharp knife. Cover with a damp paper towel in a glass dish.
   
2. Grate carrots, then beets, on the large holes of a box grater. Arrange side by side with fennel. Keep covered with damp paper towel, and wrap with plastic wrap. Refrigerate until ready to use.
   
3. Make the vinaigrette: Toast fennel seeds in a small skillet over medium-high heat, shaking skillet occasionally, until fragrant but not browned, about 1 minute. Transfer to a small bowl, and add orange juice, vinegar, lemon juice, shallot, and 1 teaspoon salt. Gradually whisk in oil.
   
4. Toss fennel, beets, and carrots with vinaigrette in a large bowl. Serve immediately.
   

Cook's Note

Sliced and grated vegetables can be refrigerated overnight. Vinaigrette can be refrigerated for up to 5 hours. Whisk before using.

 

Korean gaspacho

Nabak-kimchi

 

Radish Water Kimchi
Nabak-kimchi is a radish water Kimchi made of brined and seasoned Korean radish and cabbage in Kimchi liquid that is colored with ground red pepper. The word “nabak” refers to the shape of the radish which is square and thin. With its refreshing and milder taste, nabak-kimchi is enjoyed by men and women of all ages.

Ingredients
- 200 g Korean cabbage , 200 g radish10 g (2½ tsp) salt
- 20 g small green onion
- 50 g watercress
- 24 g (1½ tbsp) minced garlic
- 15 g (1¼ tbsp) minced ginger
- 30 g (1½ ea) red pepper
- 3 g (1 tsp) pine nuts
- Kimchi liquid
     1.2 ㎏ (6 cups) water
     18 g (1½ tbsp) salt
     4 g (1 tsp) sugar
     14 g (2 tbsp) ground red pepper

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.76kg(16 portions)	110g	4~10℃	0 min	30 min

Reparation
1. Trim the cabbage and radish, wash, cut them into 2.5 cm-wide, 3 cm-long and 0.3 cm-thick, marinate the cabbage with salt for 5 min. and then add radish. After another 5 min. marinating, drain. (save the drained salt water) (cabbage 140 g, radish 180 g). 【Photos 1 & 2】
2. Trim and wash small green onion and watercress, cut them into 3 cm-long. Cut the red pepper lengthwise, seed, and shred into 3 cm-long and 0.3 cm-thick (small green onion 15 g, watercress 40 g, red pepper 23 g).
3. Add water, salt and sugar into the saved salt water. Put the ground red pepper into the cotton cloths bag, fumble with hands in the salt water around 10 times to make color Kimchi liquid. 【Photo 3】
4. Remove tops of the pine nuts and wipe them with dry cotton cloths.
Recipe
1. Mix the marinated cabbage and radish, green onion, red pepper thoroughly. Put them into a jar and pour the Kimchi liquid. 【Photo 4】
2. When the Kimchi is well-done, serve with watercress and pine nuts topping.

Time	Process	Hear Control
0 min	Marinating cabbage and radish, Making Kimchi liquid
10 min	Trimming small green onion, watercress and red pepper, Making Kimchi	H-heat 5 min.
20 min	Putting in a jar, Topping with watercress and pine nuts

*Tip
1. To keep the Kimchi not to be soften, add the Kimchi liquid later, after mixing with seasonings.

 

Croacker fish

Korean Pan-Fried Whole Fish Recipe

Eating the whole fish is common in Korea, whether it's seasoned and braised, cut up and made into a stew, or fried on the stove. Follow this simple recipe and you'll be gifted with a fish that is crispy on the outside and juicy and tender on the inside. This is a traditional Korean way to cook yellow croaker (jogi, yellow corvina), but I've also substituted grouper and striped bass with good results.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 servings

Ingredients:

• • 2 medium-sized yellow croakers, scaled, cleaned and rinsed
  • 
    
  • 3 Tbsp soju or rice wine
  • 
    
  • 2 Tbsp crushed garlic
  • 
    
  • 1/2 tsp salt
  • 
    
  • 1/4 tsp black pepper
  • 
    
  • 4 Tbsp flour
  • 
    
  • 1.5 Tbsp glutinous rice powder*
  • 
    
  • 1 Tbsp cornstarch
  • 
    
  • canola cooking oil

Preparation:

1. Combine soju, garlic and salt and pepper and sprinkle mixture onto both fish.
2. After about 15 minutes, mix flour, rice powder and cornstarch together in a large bowl.
3. Dip fish into the flour mixture, coating both sides evenly.
4. In a pan, add at least 1/8-inch of cooking oil and heat.
5. Pan-fry fish over medium-high heat until both sides are nicely browned. Add extra oil if necessary and depending on the size of the fish, it will take about 3-5 minutes per side to cook.
6. Remove from pan immediately and drain on paper towel.

*Glutinous rice powder (chapsal):
This rice powder might also say 'sweet rice powder' or 'sweet rice flour' or 'glutinous rice flour' on the package if you're buying it at an Asian grocery store. It's called 'glutinous' because it has a glue-like and sticky texture after you cook it, not because it has gluten in it. Chapsal is a gluten-free food.
Eating the Whole Fish
Nose-to-tail fish eating is healthy and reduces waste since you can eat everything- the skin, the head, the tail and the fins. Depending on how much oil you've used and the size of your croaker, the bones in this dish might be soft enough to eat. If you haven't used a thick layer of oil, then you might have to remove the bones before eating.
One of the most delicious parts of a fish is on the back part of the head, which is lost if you fillet a fish.
Health Facts:
Yellow croaker is high in protein and low in carbohydrates. It contains significant amounts of B6 and B12 vitamins and Omega-3 and Omega-6 fatty acids.
Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid".
Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine. 

- - -

deep fried fish..woooow korean-style

The Basics (Fried croaker)
* Whole croaker – descaled and with the inside cleaned
* Cornstarch
* Cooking oil – enough to deep fry
The Basics (Sesame dressing)
* Sesame seed oil – 4 tbsp
* Soy sauce – 2 tbsp
* Roasted sesame seeds – 1 tbsp
* Red pepper – finely minced; about 2 tbsp
* Red pepper flake – I used able 1/2 tbsp, but you can add more if you would like it more spicy.
* Green onion – finely minced; 2 tbsp
* Sugar – 1/2 tsp
source@

oat the fish in cornstarch. Fry in a pot with cooking oil (should be able 325 degrees) for about 4-5 mins on each side or until golden brown.
Combine all ingredients listed in above in a bowl. Taste and adjust as needed.
Garnish fish with slices of red pepper, green onions and dressing. Enjoy!





- - -

How to Bake a Croaker Fish

Croaker fish get their name from the sound the males make to attract females during mating season. Abundant in the Texas gulf and the Atlantic Ocean, among other places, croakers tend to be less than 1 lb. in size, though they can be as large as 4 lbs. Cooking croaker fish is no different from any other kind. Whole croaker can be breaded and pan fried, and you can also bake croaker fillets. Baking croaker fish as simply as possible allows its naturally delicate flavor to shine.

Step 1

Preheat your oven to 350 degrees Fahrenheit.

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Step 2

Behead, skin and fillet your croaker fish if you're starting with a whole fish. Rinse the fillets in cool, running water and pat the dry with paper towels.

Step 3

Salt and pepper the croaker fillets very lightly on both sides. Coarse salt and cracked pepper add more flavor, but plain table salt and ground pepper work, too.

Step 4

Spray a baking dish with nonstick cooking spray to help keep the fillets from sticking. Place the croaker fillets in the baking dish in a single layer.

Step 5

Sprinkle lemon juice over the croaker fish and place the baking dish in the hot oven. Bake the croaker fish for 10 minutes per each 1-inch of thickness of the fillets. The fillets are done when they are opaque all the way through and flake easily when poked gently with a fork.

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Tips and Warnings

• Dredge croaker fillets in water and a cornmeal coating before baking for a crispier result.
• Remove all bones from croaker fish before serving them to small children.

Things You'll Need

• Fillet knife
• Fish
• Paper towels
• Coarse salt
• Cracked pepper
• Nonstick cooking spray
• Baking dish
• Lemon juice
• Seasonings

References

• Louisiana State University: Biological Info: Atlantic Croaker
• Texas Marine Advisory Service; Texas Fish - Light and Lean Recipes; Annette Reddell hagen

Read more: http://www.livestrong.com/article/446431-how-to-bake-a-croaker-fish/#ixzz2JF7bISSf

Savory Cold Mango Soup

June 17, 2008, 11:15 am

Recipe of the Day: Savory Cold Mango Soup

By MARK BITTMAN

There are fruit soups that serve as starters and fruit soups that serve as desserts. But by tweaking the sugar content and adding or subtracting a little spice, this mango soup does double duty, serving as either.

Print Recipe

Savory Cold Mango Soup

Yield 4 servings

Time 20 minutes, plus 1 hour for chilling

Mark Bittman

Steve Legato for The New York Times

Summary

If you can find the relatively flat, yellow mangoes, they’re sweeter and less fibrous than those normally sold in supermarkets. But frozen mango pulp works quite well in this soup, and it also eliminates the hassle of removing the flesh from around the pit. There is another alternative, and this is to substitute peach for the mango; it\'s a very close stand-in.

Ingredients

• 4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
• 1 cup milk
• 1 cup plain yogurt
• 1 cup unsweetened coconut milk
• 1 tablespoon ancho or other mild chili powder, or to taste
• 1/4 teaspoon cayenne, or to taste
• 1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish, optional

Method

• 1. Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
• 2. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.

Variation

• Sweet Cold Mango Soup: Omit chili powder and cayenne (though a suspicion of chili powder remains a nice touch). Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.

Grilled Mangoes with Jalapeno Vinaigrette

 

 

Mangoes are perfectly suited to grilling because their flesh is sturdy enough to stand up to a good charring.

 

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Mangoes are perfectly suited to grilling because their flesh is sturdy enough to stand up to a good charring.

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• Yield Serves 4

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Ingredients

• 2 mangoes, peeled, pitted, and sliced into 1/4-inch slices
• 2 tablespoons Jalapeno Vinaigrette

Directions

1. Prepare a stove-top griddle or outdoor grill. Grill the mangoes until deep golden and char marks are clear, about 2 minutes per side.
2. Transfer to a shallow dish. Drizzle the Jalapeno Vinaigrette over the mangoes and serve.

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The Minimalist: Skewered Grilled Fruit With Ginger Syrup

 

Grilled fruit is unusual enough, but when you brush it with ginger syrup you get something really exciting. I learned this recipe from the chef Johnny Earles on the Emerald Coast of Florida (affectionately known as the Redneck Riviera) almost 25 years ago, and first wrote about it in 1998. He used pineapple, banana and star fruit (which looks more exciting than it tastes), but you can use any fruit that you can grill, indoors or out: stone fruit and melons would be nice, mangoes would be fantastic (the firmer the better) and apples and pears would make this a wonderful dish for fall.  

http://nyti.ms/Phq07c

Skewered Grilled Fruit With Ginger Syrup

Yield 4 servings

Time 30 minutes

Ingredients

• 1/2 cup sugar
• 1/4 cup thinly sliced fresh ginger (don't bother to peel it)
• 4 unpeeled bananas (not overripe)
• 1 small pineapple
• 1 star fruit (carambola), optional.

Method

• 1. Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat. (You may also use a grill pan over high heat.)
• 2. Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 5 to 10 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
• 3. Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
• 4. Skewer the fruit (using 2 skewers make them easier to turn.) Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 3 minutes to a side. While it is grilling, brush it occasionally with the syrup.
• 5. When the fruit is done, brush once more with syrup. Serve hot or warm.

Source: Adapted from Johnny Earles

 

 

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  Garlic Oil

Combine two staples to create this garlic-infused oil. It shines in marinades and dressings and is perfect as a simple dip for warm bread.

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Ingredients

• 1 head garlic
• 1 cup extra-virgin olive oil

Directions

1. Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.
   

Cook's Note

To store, refrigerate garlic and oil in an airtight container, up to 1 week.

Prik Nam Som (Pickled Jalapenos)

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  Photo by: Toi

Recipe by: Toi

This is a typical Thai condiment that gets used on fried noodle dishes, such as Pad Siew or Rad Nah or various noodle soups.

  Ready in 5 mins

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Ingredients

Makes: 2 cups

1 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
4-6 jalapenos, sliced into thin rings

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Thai Chili Sauce With Garlic (Prik Nam Som) Dipping Sauce

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Recipe by

Food.com

Ingredients

• 5 ounces yellow chilies (i remove seeds)
• 1 ounce garlic
• 1 1/2 cups rice vinegar
• 1 pinch salt
• sugar

Cauliflower Jalapeno

This recipe for cauliflower jalapeno is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

The Martha Stewart Show, November Fall 2007

• Yield Serves 4

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Ingredients

• 1 head (10 to 11 ounces) cauliflower, florets cut into bite-size pieces
• Olive oil
• Fine sea salt
• Freshly ground black pepper
• 1/4 red onion, finely chopped
• 1 jalapeno, half of the seeds discarded, finely chopped
• 4 tablespoons Jalapeno Dressing
• 1/4 cup cilantro leaves

Directions

1. Preheat oven to 450 degrees.
2. Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes.
3. Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.

Jalapeno Dressing 

 

This jalapeno dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his cauliflower jalapeno or scallops and brussels sprouts.

Ingredients

• 2 jalapenos, half of the seeds discarded, finely chopped
• 1/2 teaspoon grated garlic
• 1 1/2 cups unseasoned rice-wine vinegar
• 4 teaspoons fine sea salt
• 1 1/2 cups grapeseed oil

Directions

1. Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.
   

Pickled Jalapenos 

Ingredients

• 1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
• 2 medium carrots, cut into 1/4-inch rounds
• 1 1/2 cups cider vinegar
• 2 bay leaves
• 2 teaspoons coarse salt
• 1 teaspoon sugar
• 1/4 teaspoon whole black peppercorns

Directions

1. Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
   

Cook's Note

To store, refrigerate in cooking liquid in an airtight container, up to 3 weeks.