Recipes
Papaya-Seed Dressing (Aderezo de Papaya)
This deliciously different salad dressing is a modification of one I loved at Xandari Hotel and Spa near San Jose, Costa Rica.
| 1 |
clove garlic |
| 2 |
tablespoons chopped onion |
| 1/2 |
tablespoon chopped fresh tarragon |
| 2 |
tablespoons fresh papaya seeds |
| 1/2 |
tablespoon grated fresh ginger |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon black pepper |
| 1/2 |
teaspoon dry mustard |
| 1/4 |
cup rice vinegar |
| 3/4 |
cup olive or canola oil |
| |
|
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Organic mixed greens |
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Sliced red bell pepper |
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Sliced red onion |
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Sliced avocado |
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Sliced fresh tomato |
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Alfalfa sprouts |
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Goat or feta cheese |
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Toasted sunflower seeds |
- Combine all dressing ingredients except oil in a blender and blend well. Incorporate oil a bit at a time, blending until emulsified.
- Arrange remaining ingredients on serving plates. Drizzle with dressing and serve.
Spicy Ginger Turkey Cutlets
Fresh ginger and orange juice are wonderful, but in a pinch, use ginger from a jar (available in the produce section) and reconstituted frozen juice. Serves 4.
| 1 |
pound turkey cutlets |
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All-purpose flour |
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Salt and pepper to taste |
| 2 |
tablespoons olive oil |
| 3 |
teaspoons minced fresh ginger |
| 2 |
tablespoons brown sugar |
| 1/2 |
teaspoon dried red pepper flakes |
| 1 |
cup orange juice |
- Dust turkey with flour and sprinkle with salt and pepper. Heat oil in a large skillet over medium-high heat. Add turkey; brown on both sides until cooked, 3-4 minutes per side (do not overcook). Remove and keep warm.
- Add ginger to skillet; cook 30 seconds, scraping up brown bits. Add brown sugar, red pepper flakes, and orange juice; stir to blend. Bring to a boil and cook, stirring occasionally, until slightly reduced, about 5 minutes. Return turkey and juices to pan. Simmer until warmed through and sauce thickens, about 3 minutes.
Asian Pasta with Spicy Tempeh
To reduce kitchen clutter, marinate tempeh in your serving dish. Start heating the pasta water before you do anything else; cover the pot to help the water boil faster. Serves 4.
| 1/4 |
cup soy sauce |
| 3 |
tablespoons rice vinegar |
| 2 |
tablespoons + 1/4 teaspoon toasted sesame oil |
| 1 |
tablespoon sugar |
| 2-3 |
teaspoons Chinese chili paste with garlic |
| 8 |
ounces tempeh (mixed grain) |
| 1/4 |
cup slivered almonds |
| 3/4 |
pound angel hair pasta, uncooked |
| 1/2 |
pound fresh or frozen snap peas |
| 1/4 |
cup chopped fresh cilantro |
| 1/4 |
cup thinly sliced green onions |
- Bring 3 quarts water to a boil over high heat. In a large, wide serving bowl, mix soy sauce, vinegar, 2 tablespoons sesame oil, sugar and chili paste. Cut tempeh into 1-inch cubes; place in soy mixture and toss gently to coat all sides.
- In a medium skillet over medium heat, toast almonds in 1/4 teaspoon sesame oil until golden, 3-4 minutes. Set aside. Remove tempeh from the serving bowl with a slotted spoon; using the same pan, cook tempeh, turning, until cubes are browned, about 5-8 minutes. While the tempeh cooks, wash peas and chop cilantro and green onions. When cubes are toasted, return tempeh to serving bowl.
- Stir pasta into the boiling water and cook, uncovered, 2 minutes. Stir in peas and cook 1 minute longer. Drain well. Transfer hot pasta to serving bowl with tempeh and sauce; toss. Add cilantro and green onions; toss. Sprinkle with nuts and serve.
Pumpkin Smoothie
A snap to make and full of nutrients, including abundant beta-carotene and potassium. This makes an excellent breakfast-on-the-go or after-school snack.
| 1/2 |
cup canned pumpkin |
| 2 |
tablespoons nonfat plain or vanilla yogurt |
| 1 |
very ripe banana |
| 1 |
tablespoon vanilla soy protein powder (optional) |
| 1 |
cup soy milk |
|
Dash of pumpkin pie spice |
- Blend all ingredients together until smooth.
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