Recipes I will try this year!

[not2late]

I will try this when my mint starts growing!

WEB EXCLUSIVE: Indian Grilled Chicken with Mint

It has all the flavors I love: lemon, garlic, mint, cayenne and cumin. Plus it looks darn easy: mix everything together, marinade overnight, then grill!

And this one looks interesting:

Herb to Know: Fresh Sorrel Sauce for Fish

What recipes will you try?

[Sherri]

Hi Megs,
Those recipes look scrump-dili-icious!
I placed this recipe in my journal that I will be trying soon. I'll share it here as well. Great thread!

Rung 6 Recipe

A Delicious Salad to Savor

Salads don’t have to be an uninspired mixture of lettuce and whatever vegetables you happen to have in the fridge. In fact, it’s quite easy to create nutritious, filling salads that are incredibly flavorful—the key is to experiment with different vegetables, fruit, cheese, and even spices. Then simply top with a tasty dressing and dig in! Here is a unique salad recipe to try:
Jicama, Tomato, and Black Bean Salad- Rung 6
Prep time: 15 minutes
Makes 4 (1-cup) servings
Description
Jicama, a delightfully crunchy Mexican root vegetable, is often eaten raw in salads and slaws. Tossed with a zesty lime dressing and mixed with beans and juicy tomatoes, it makes an easy, irresistible salad. Prepare a double batch and take it along to your next potluck—just be ready to share the recipe!
Ingredients
3 tablespoons fresh lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
1 (15-ounce) can black beans, rinsed and drained
1 small jicama, peeled and chopped
3 tablespoons diced red onion
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Instructions
Whisk together lime juice, garlic, and cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomatoes, onion, and cilantro. Toss to combine, season with salt and pepper, and serve.

Nutritional Information
190 calories
11 g fat (1.5 g sat)
22 g carbohydrate
4 g protein
9 g fiber
13 grams Net carbs
400 mg sodium

[not2late]

I found these in Southern Living magazine:

Radish Salsa
6 large radishes, shredded
1 large cucumber, peeled, seeded and chopped
1/4 cup chopped fresh cilantro
1 garlic clove
1 tablespoon fresh lime juice
1/4 teaspoon salt

Toss all ingredients. Cover and chill up to 2 hours. Season with salt to taste.

1 serving = 1/3 cup, cal 9, fat 0.1 g, protein 04.g, carb 1.7 g, fiber 0.5 g.

They suggest to serve the radish salsa with a grill flank steak, but I think it would be good with anything grilled or roasted.

There's also a recipe for a shrimp-and-bleu-cheese spread that looks good.

[Georgiana]

I recently came across the food blog of someone in Munich and I want to try several recipes I saw there.

In September, once I move off campus and have my own kitchen (can't wait!), I plan to try this one: When chicory found its destiny delicious:days
I will obviously skip the breadcrumbs, but I still have to think of a good substitute. Maybe I could simply use cheese and nuts (almond flakes) instead. Other ideas? Theoretically I should be on Rung 6 by then.

I have a few pots of basil and I will make pesto with radish greens. The recipe is from the same website: Pesto - been there, done that? Wait! delicious:days

I'll visit my parents in about a month and if I can convince mom to let me play in the kitchen (that's her territory and she says cooking is not my job ), I will definitely try that Indian Chicken. It sounds yummy and very easy to do.

[not2late]

I was thinking about that Indian chicken recipe I linked.....It calls for yogurt, but sour cream in the US is made with cultured cream (soured with bacteria like yogurt), so it could even be an Induction friendly recipe.

That chicory recipe looks good! You probably don't need the bread crumbs at all.

[Zarabelle]

Hi

That Indian Chicken Recipe sounds amazing. I think creme fraiche would also work if you are on induction. I am definitely going to try that - the mint is just coming up again in my garden. Thanks for sharing

I saw this on TV today. I have never eaten Haddock but it got rave reviews from the other diners:
Grilled White Fish With Pesto | Food | Channel4.com

[Miss Phode]

Not recipes that I've never had before, but recipes I haven't made in AGES, mostly because of the cost factor. Both of these recipes are super delicious, but the Red Snapper is costly, and you have to used GOOD fresh fish, especially for the ceviche.

Ceviche Recipe | Simply Recipes

Red Snapper Hash and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Of course, I eat the red snapper hash sans tortillas.

[not2late]

This is out of Bon Appetit May 2009 issue:

Asparagus Salad with Parmesan Dressing

5 ounces parmesan cheese, thinly shaved
1 1/2 cups water
5 tablespoons minced shallots
2 tablespoons Champagne or White Wine Vinegar
1 pound asparagus
2 tablespoons olive oil
12 ounces oyster mushrooms, thinly sliced

The dressing can be made ahead: put the cheese and water into a saucepan and simmer until milky, stirring occasionally for about 10 minutes. Strain off the solids. Then bring to a boil and reduce the liquid to about 1/2 cup. Add 2 tablespoons of the shallots and the vinegar. Season with salt and pepper to taste.

The asparagus: toss the asparagus with 1 tablespoon of the oil. Put into a rimmed baking sheet and roast for 10 minutes at 350 degrees F. Cool to room temperature.

Meanwhile, saute the mushrooms with the remaining oi and the remaining 3 tablespoons of shallots.

The recipe says to divide the asparagus among 6 salad plates, top with the mushroom mixture and drizzle on the parmesan dressing. (I'll probably skip the individual arranging on plates and toss it together in a bowl.)

[Desertthorn]

LOL, your getting really adventurous Megs. Those recipes sound delicious, and legal to boot.
I am on my way to Trader joe's as they always have something unusual, last time I bought eggplant and zucchini mix that was really a treat. I never know what I am going to fine there.
I want to try making tandoori chicken. Haven't done that before.

[not2late]

I came across these yesterday:

Mushroom spread----I have a feeling it would be good stuffed into chicken or as an omelette filling too:
Larchmont Gazette.com: From Lauren Groveman's Kitchen: It's Not Chopped Liver....Savory Mushroom Spread

SAvory Tuna Dip:
http://larchmontgazette.com/laurengr...unaspread.html

Cheesy Spinach stuffed Mushrooms:
http://larchmontgazette.com/laurengr...shspinach.html