Crunchy Green Tahini Salad

Serves 4

30 minutes or fewer

2 12-oz. bunches kale, stems removed
½ cup lemon juice
⅓ cup olive oil
2 Tbs. tahini
2 Tbs. Bragg Liquid Aminos, optional
3 cloves garlic, peeled
¼ tsp. honey, optional

Optional Add-ins
1 cup chopped parsley or mint
1 cup grated carrots
1 lb. roasted red potatoes
¼ cup dried cranberries
½ cup toasted pine nuts or almonds
1 orange, divided into segments
½ cup feta cheese

1. Stack 8 kale leaves, and roll into tight cylinder. Slice into thin strips. Repeat with remaining kale. Transfer to large bowl.
2. Blend 1/3 cup water, lemon juice, oil, tahini, Bragg Liquid Aminos (if using), garlic, and honey (if us

CREAM CHEESE MUFFINS

Ingredients

• 3 cups flour
• ¾ cup sugar
• 4 teaspoons baking powder
• Pinch of salt
• 8 ounces cream cheese, room temperature
• 2 eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• ½ cup butter, melted and cooled
• ¼ cup of turbinado sugar

Instructions

1. Preheat oven to 400 degrees.
2. Place a muffin liner inside each opening of a large muffin pan. Spray each liner lightly with non-stick cooking spray.
3. Sift flour, sugar, baking powder and salt into a large mixing bowl.
4. In the bowl of a stand mixer, beat the room temperature cream cheese until light and creamy. Add eggs and beat until smooth. Add milk, vanilla and melted butter and mix thoroughly.
5. Pour the cream cheese mixture into the bowl with the flour mixture and using a large wooden spoon, mix until completely combined.
6. Using an ice cream scoop, spoon the batter evenly into the 12 prepared muffin cups. Sprinkle the tops generously with the turbinado sugar.
7. Bake for 20-25 minutes or until the muffins are firm and just beginning to brown.
8. Serve with butter and jam.

originally found (http://www.afamilyfeast.com/cream-cheese-muffins/) 

Kale & Brussels Sprout Salad

Yield: Makes 8 to 10 servings 1/4 cup fresh lemon juice 2 tablespoons Dijon mustard 1 tablespoon minced shallot 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning Freshly ground black pepper 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife 1/2 cup extra-virgin olive oil, divided 1/3 cup almonds with skins, coarsely chopped 1 cup finely grated Pecorino Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Easy Pan-Fried Pork Tenderloin with Mustard Sauce

(Makes 4-6 servings)

Ingredients:
2 pork tenderloins, about 1 lb. each
salt and fresh-ground pepper for seasoning the pork
2-3 tsp. olive oil (will depend on your pan, but don't use a non-stick pan for this recipe)
2 T chicken stock (or water)
1/3 cup spicy brown mustard
3 T Dijon mustard
3 T low-fat sour cream 

Instructions:
Trim visible fat from the pork tenderloins and season on all sides with a little salt and fresh ground black pepper. Heat the oil in a large heavy frying pan with a tight-fitting lid over medium heat. (For best results browning the meat, don't use a non-stick pan.) Add pork and cook until the meat is well-browned on all sides, about 5 minutes. 

Lower heat to medium low, cover the pan and cook until the temperature of the pork reaches 145F. This will take about 20-25 minutes, but for best results use an instant-read meat thermometer to tell when pork reaches that temperature. Remove the meat to a plate and cover with foil. Let meat rest for ten minutes while you make the sauce.

Turn the heat back to medium and deglaze the pan with the chicken stock (or water), scraping off any browned bits from the bottom of the pan. Lower heat and add the spicy brown mustard, Dijon mustard, and sour cream, whisking to combine. Cook sauce for a few minutes to heat through, adding a little water if the sauce seems too thick. 

After ten minutes, slice the pork into pieces about 3/4 inch thick. Serve sliced pork with the sauce spooned over. 

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

(4 servings, with lots of extra sauce for another use)

Ingredients:
4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
2 T peeled and minced fresh ginger
1 T chopped fresh garlic
1/2 cup smooth natural peanut butter (without added sugar) at room temperature
1/4 cup rice vinegar (not "seasoned" vinegar which has sugar)
2 T soy sauce
2 T Splenda or sugar (use Splenda for South Beach Diet)
1 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
3 T homemade chicken stock or canned chicken broth
fresh ground black pepper to taste
about 2 T peanut oil (depends on your pan)
1 cup unsweetened lite coconut milk (I use Thai Kitchen Lite Coconut Milk)
4 T finely chopped cilantro (or more), plus more for garnish if desired

Instructions:
Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. 

Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, Splenda or sugar, curry paste, and chicken stock. Taste to see if you want to add more red curry paste. (I didn't.)

Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and saute over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2-3 minutes more on second side. (It's important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.)

Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. 

Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

(Makes 4 servings)

4 boneless-skinless chicken breasts
1 T olive oil (use more or less, depending on your pan)
salt and pepper, plus other seasonings of your choice to season chicken (I used Szeged Chicken Rub and pepper, but no salt)
1/2 cup chicken stock (I used homemade chicken stock, but you could use canned chicken broth, preferably low sodium)
1/3 cup half and half or milk
1 T Dijon mustard
2-3 tsp. finely chopped fresh tarragon (preferably French tarragon)

Trim all visible fat and tendons from chicken breasts. (I save these scraps in the freezer until I get enough to make chicken stock.) If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.

Wash tarragon leaves and finely chop with chef's knife.

Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with seasonings of your choice. Add the chicken and saute until chicken is cooked through and well-browned, about 10 minutes. (Actual cooking time will depend on your pan and how high you have the heat.)

Remove chicken to a plate and tent with foil to keep warm. Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes. Whisk in mustard, tarragon, half and half and any juices from the chicken which have accumulated on the plate and cook until slightly thickened, about 2 minutes more. Serve immediately, with some of the sauce drizzled over each piece of chicken.

Raw Kale Salad with Lemon, Parmesan and Cannellini beans

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 2 servings

Ingredients

·         1 bunch curly kale, washed, dried and thinly chopped

·         1 cup cooked cannelini beans

·         1/4 cup finely shredded Parmesan cheese

·         1 tsp Dijon mustard

·         1 1/2 tsp finely grated lemon zest

·         2 tbsp freshly squeezed lemon juice

·         Kosher salt

·         Freshly cracked black pepper

·         6 tbsp extra-virgin olive oil

·          

Instructions

1.       Combine the chopped kale, cannelini beans and parmesan cheese. Set aside.

2.       In a small bowl, whisk together the mustard, lemon zest, lemon juice, salt, pepper and olive oil until thick, about 45 seconds.

3.       Drizzle some of the dressing over the kale. Taste, adjust seasoning if needed or add more dressing if desired. Serve and enjoy!

Fennel and Cucumber Salad with Goat’s Cheese and Dill

Serves 4

1 medium-size fennel, thinly sliced (use your mandoline)
1 English cucumber, thinly sliced (mandoline or potato peeler)
goat’s cheese, crumbled
1 tablespoon dill
olive oil
lemon
sea salt and freshly ground black pepper

In a bowl, gently toss to combine fennel, cucumber and cheese. Drizzle with olive oil and squeeze juice from lemon over the salad. Season with salt and pepper and serve.

Raw Brussels Sprouts Salad with a Lemony Caper Dressing

Makes about 5½ cups without any optional additions—Recipe may be doubled

The dressing tastes even better when made ahead of time, and I often make a double batch to keep on hand for tossing together last minute salads. Try it drizzled over arugula and cherry tomatoes or tossed with thinly sliced raw kale.

For the dressing (makes a little over 1 cup):

1/2 cup extra-virgin olive oil, preferably first cold-pressed

1/4 cup freshly squeezed organic lemon juice

2 Tablespoons water

1/2 to 1 teaspoon finely grated organic lemon zest

1 heaping Tablespoon capers (no need to rinse)

1 to 2 teaspoons chopped fresh garlic

1 ounce (about 1/2 cup) finely grated Pecorino Romano cheese (or Parmesan)

1/4 teaspoon salt

Several grinds of fresh pepper

Place all the ingredients in the jar of a counter top blender and blend until thoroughly combined.

For the salad:

1 pound brussels sprouts, any yellow or funky outer leaves removed and core ends trimmed

1 ounce (about 1/2 cup) freshly grated Pecorino Romano cheese (or Parmesan)

1/2 cup chopped fresh chives or finely chopped scallions (green parts only)

Salt and pepper to taste

Organic lemon juice or lemon wedges for serving

Chopped fresh chives (or scallions) for garnish

Shred the brussels sprouts in a food processor using the slicing blade (not the one with the holes). Or alternatively, you can thinly slice them with a sharp knife or mandoline slicer. In a large bowl, toss together the brussels sprouts, Pecorino Romano, and chives. Add about 3/4 cup of the dressing and mix well. Salt and pepper to taste, adding a little more dressing and/or any of the optional additions listed below if desired. Garnish with chopped fresh chives and a squirt of lemon juice.

Optional additions:

2/3 cup organic raisins (coarsely chopped if really big)

2/3 cup coarsely chopped roasted and salted almonds

2/3 cup dried cranberries

1 cup canned organic garbanzo beans (drained and rinsed)

To make two different variations from one batch, divide the salad in two and use half the amounts listed above.

Smoky Cauliflower Almond Salad

For the salad:
1 head of cauliflower, broken down into small florets
1/4 cup olive oil
1/4 cup thinly sliced scallions
1/3 cup roasted almonds, coarsely chopped
1/4 cup chopped flat leaf parsley
Salt and pepper to taste

For the dressing:
1 Tbsp red wine vinegar
1/2 tsp dijon mustard
4 Tbsp olive oil
1 tsp smoky Spanish paprika (Pimentón de la Vera)

Salad procedure:

1. Preheat the oven to 500F and set the oven rack on the lowest setting.
2. Spread cauliflower florets in a single layer on a large baking sheet, drizzle with olive oil and season with salt and pepper.  Toss to distribute oil and seasoning evenly and spread in an even layer.
3. Place the baking dish in the oven and cook until slightly charred, 10-15 minutes.  Let cool to warm.
4. Place cauliflower in a large bowl and add scallions, almonds, and parsley.

Dressing procedure:

1. In a small bowl combine vinegar and mustard.  Whisk with a fork until combined.  Gradually add oil whisking constantly.  Whisk in paprika.
2. Pour dressing oven the salad, season with salt and pepper and mix well.  Taste and adjust seasoning with more salt, vinegar, and paprika as necessary.  Can be served warm or cold.

Asian Flank Steak Skewers 

Servings: 6 • Serving Size: 4 skewers (1/6th) • Old Points: 4 • Points+: 4 pts
Calories: 150 • Fat: 7.1 g • Carb: 2.0 g • Fiber: 0.1 g • Protein: 17.9 g • Sugar: 0.0 g
Sodium: about 400 mg (since most of the marinade is discard, it may be less)

Ingredients:

·         1 1/2 lbs flank steak, sliced thin

·         1 1/2 cups reduced sodium soy sauce (Use Tamari or Liquid Aminos for Gluten Free)

·         2 cloves minced garlic

·         1 tsp fresh ginger

·         1 tsp sesame oil

·         1 lime, juice of

Directions:

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Makes about 24 skewers.

Penang-style baked chicken

serves 6-8,

Ingredients

6 boneless, skinless chicken breasts

For the marinade:
1 Tbsp ground coriander
2 scallions, roughly chopped
1 Tbsp grated ginger (or ginger paste)
1 Tbsp chili paste with garlic
2 Tbsp reduced sodium soy sauce
1 Tbsp dark soy sauce
2 Tbsp black vinegar
2 Tbsp agave nectar
1 Tbsp granulated sugar
1 Tbsp lime juice
1 tsp kosher salt

For the dipping sauce:
2 Tbsp Worcestershire sauce
1 Tbsp dark soy sauce
1 Tbsp sugar
2 tsp lime juice
1 tsp Colman's Mustard (or other hot English mustard powder)
Small pinch of mild red pepper flakes

Directions

Trim the chicken breasts, and with a sharp knife, score each one 3 or 4 times across the top. Place in a ziploc bag, and set aside.

In a small bowl, mix all of the marinade ingredients. Pour the marinade into the bag with the chicken. Close the bag (remove as much air as possible), and refrigerate for at least 4 hours or overnight.

Preheat the oven to 425°F, and allow the chicken to come to room temperature while the oven is preheating. Arrange the chicken pieces with the top (scored side) down on a rimmed baking sheet; I line mine with a Silpat (silicone liner) to make cleanup easier.

Bake for 12 minutes, then turn the chicken and bake for 12-15 minutes more (depending on the thickness of the chicken).

While the chicken is in the oven, whisk together all of the dipping sauce ingredients and pour into a serving bowl.

Remove the chicken from the oven, and let cool for 10 minutes. Slice into thick slices, and arrange on a serving platter with the dipping sauce. Serve warm, at room temperature or cold.