Orange Mango Banana Poppy Seed Bread

One of my fellow MasterChef 4 competitors invited me to write a guest post for her blog. I decided to share this delicious quick bread (or muffins – your choice!). Oh, and would you believe it’s low-fat and gluten-free?! Oh, yes!!! Please visit Celebration Generation for the recipe and other interesting tidbits about our MasterChef 4 experience.

Chile Citrus Shrimp

A quick, flavorful recipe that can be served as an appetizer or main course. I served the shrimp over brown rice seasoned with butter, salt, and green onions as well as black beans with sauteed onion, garlic, cumin, oregano, coriander and salt.

Time: 15 minutes                   Serves: 4

Ingredients

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• 1 pound jumbo shrimp, peeled & deveiend (I used Black Tiger)
• 1 cup orange juice
• 1/2 cup honey
• 1/3 cup lime juice
• 1/3 cup Dijon mustard
• 2 1/2 tbsp smoked paprika
• 1 tbsp oregano
• 1 tbsp cumin
• 1 tsp coriander
• 2 tsp rainbow peppercorns
• 1 tsp salt, or to taste
• 2 garlic cloves, minced

How to make it

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• Heat a large skillet over medium heat.
• Combine all ingredients except shrimp in a mixing bowl. Whisk to incorporate.
• Pour mixture into skillet. Bring to a boil. Reduce to simmer and cook until thick and reduced by half, about 10-12 minutes.
• Add shrimp and cook for 2 minutes, turn and cook for another minute. Remove from heat and serve.

Jeweled Kale and Cabbage Salad with Maple Mustard Dressing

We all know how good leafy greens are for us, but did you know how downright tasty they can be to boot? I learned the technique of cooking off the rawness of the kale and cabbage from Chef Lulu Powers who I worked for when I was out in LA a few months back. These simple ingredients come together for a wonderful balance of flavors and textures. Enjoy! 

Time: 15 minutes                         Serves: 6

Ingredients

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• Salad

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• 1/4 cup dried cranberries (or cherries)
• orange juice or lemonade – enough to cover dried fruit
• 3 cups shredded kale
• 3 cups shredded cabbage
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan Reggiano Asiago cheeses

• Dressing

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• 1 tbsp Creole or other grainy mustard
• 3 tbsp lemon juice
• 1 tbsp + 1 tsp maple syrup
• 2 tbsp olive oil
• sea salt and black pepper, freshly grated – to taste

How to make it

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• Salad

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• The day before you plan to make this salad, combine dried cranberries and juice in a small container. Seal and let sit overnight to reconstitute the fruit.
• Preheat oven to 425F. Spread shredded kale and cabbage out on lined baking sheets giving room so as not to crowd.
• Bake kale and cabbage for 6 minutes. Transfer from baking sheets to a large mixing bowl.
• Add reconstituted cranberries, pine nuts, and cheese. Toss with dressing and serve.

• Dressing

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• Combine mustard, lemon juice, maple syrup in a small non-reactive bowl. Whisk to incorporate. Add olive oil and whisk to emulsify. Season to taste with salt and pepper.

Lavender Lemonade

Summer in a glass. Refreshing and delicious, the light floral notes compliment the sweet and tart so nicely.

Time: 10 minutes                Serves: 7

Ingredients

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• 1 cup water
• 1 cup sugar
• 2 tbsp dried lavender buds
• 1 3/4 cups fresh squeezed lemon juice
• 1 tbsp lemon pulp
• 5 cups cold water

How to make it

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• Combine water, sugar, and lavender buds in a small saucepan. Bring to a boil, whisk, then reduce and simmer for two minutes. Remove from heat.
• Strain lavender syrup into a large pitcher. Add lemon juice, pulp, and cold water. Stir and serve over ice.

Creamy Spring Michigan Asparagus Soup

I look forward to the spring for so many reasons, and Michigan asparagus is one of them! It’s fresh, subtly sweet, and oh so delicious. The simplicity of this luscious soup lets it shine through and really be the star. May be served hot or chilled.

Time: 45 minutes                            Serves: 6

Ingredients

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• 1 onion,  finely chopped
• 3 garlic cloves, minced
• 2 pounds asparagus, tough ends removed – cut into 2-inch pieces, tips reserved
• 2 cups peeled & cubed potatoes
• 5 cups vegetable broth
• sea salt and black pepper, freshly ground – to taste
• 1/2 cup heavy cream

How to make it

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• Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
• Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
• Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
• Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
• Garnish with roasted asparagus tips.

Pan-Fried Baby Bok Choy

A quick, easy preparation that yields delicious results.

Time: 10 minutes              Serves: 2

Ingredients

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• 2-3 heads baby Bok Choy, quartered
• 1/2 tsp sriracha, or to taste
  
• 1 tbsp tamari/soy sauce
• 1 tsp honey
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

How to make it

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• Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
• Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
• Remove from heat and sprinkle sesame seeds over top.

Sesame Soba with Chicken and Edamame

Soba noodle dishes like this can be served warm, room temp, or chilled for your enjoyment and convenience!

Time: 20 minutes                  Serves: 2

Ingredients

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• 1 1/2 tsp sesame oil
• 1 tbsp vegetable oi
• 1/2 pound chicken tenders
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 2 green onions, sliced – white & light green parts separated from dark green
• 1/4 cup soy sauce (I use tamari, which is wheat-free)
• 2 tbsp sugar
• 2 tbsp rice wine vinegar
• pinch red pepper flakes
• 6 oz. soba noodles, cooked according to package instructions, drained & cooled
• 1 cup edamame, cooked according to package instructions, drained & cooled
• cornstarch slurry – optional for thickening
• radishes, sliced – for garnish

How to make it

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• Heat vegetable and sesame oils in a large skillet or wok over medium-high heat. Add chicken and cook for 3 minutes, turn. Add garlic, ginger, and light green parts of green onions to pan and cook for an additional 2-3 minutes, careful not to burn the garlic.
• Meanwhile, combine vinegar, soy sauce, sugar, and red pepper flakes. Add to skillet.
• Add cooked soba and edamame. Toss to combine. Allow to heat through.
• If needed, add cornstarch slurry to thicken sauce.
• Garnish with sliced radish and tops of green onions.

Nutella Pretzel Bars

These are a fun way to celebrate National Pretzel Day! I got inspiration for this dessert from a cook named nicoled on Tasty Kitchen’s website.

Time: 40 minutes                Serves: 9

Ingredients

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• 8 tbsp butter, melted plus extra (about 1tbsp) for greasing the pan
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup Nutella
• 1 egg
• 1/2 tsp vanilla
• 1 cup flour
• 1 cup crushed pretzels, divided (I used cajun seasoned pretzels)

How to make it

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• Preheat oven to 350F. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving 2″ overhang on both edges. Butter the parchment.
• In a large bowl, whisk butter, sugars, and Nutella until smooth. Whisk in egg and vanilla. Add flour, mix just until moistened (do not overmix). Fold in 1/2 cup of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining crushed pretzels.
• Bake until tip is golden brown and a tester inserted in the center comes out clean, about 20-30 minutes (mine took 25 minutes). Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into squares (I cut mine into 9 large ones, you can make them smaller if you wish). Store in an airtight container for up to 2 days – if they last that long!

Brown Beech Mushrooms and Chicken Stir-Fry

This stir-fry lends itself to the firm texture and nutty flavor of brown beech mushrooms. Adapted from a recipe I found in “Gochiso: Ultimate Japanese Gourment Magazine” from 2012.

Time: 25 minutes              Serves: 2

Ingredients

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• 2 boneless, skinless chicken cutlets – about 4 oz. each
• 1/2 tsp tamari/soy sauce
  
• 1/4 tsp toasted sesame oil
  
• black pepper, freshly ground – to taste
• 1/2 tsp cornstarch
• pinch of sugar
• 1 150g package brown beech mushrooms, separated and ends trimmed
• 1 tbsp vegetable oil
• 2 cloves garlic, finely minced
• 1/2 inch piece of ginger, grated
• 1 tbsp oyster sauce
• red pepper flakes, to taste
• green onion tops, thinly sliced

How to make it

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• Cut chicken into chunks.
• In a medium-sized non-reactive bowl, combine tamari/soy, sesame oil, pepper, cornstarch, and sugar. Whisk to incorporate.
• Add chicken to bowl and marinate on counter for 15 minutes, or covered in fridge overnight.
• Heat wok or saute pan over medium-high heat. When hot, swirl in vegetable oil. Add chicken and stir-fry for 2-3 minutes until nearly cooked through. Reduce heat to medium and add garlic and ginger. Stir-fry until fragrant, about 1 minute.
• Add mushrooms, oyster sauce and red pepper flakes. Bring sauce to a simmer and cook for 30 seconds. Garnish with sliced green onions.
• I served this over steamed brown rice with pan roasted baby bok choy (recipe to follow).

Grilled Baby Bok Choy

One of the farmers I buy produce from grows lovely baby bok choy. This is a great way to enjoy it!

Time: 15 minutes             Serves: 2 

Ingredients

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• 3 heads baby bok choy, well cleaned between leaves @ root, cut in half length-wise
• 2 tbsp soy sauce (I used low-sodium)
• 1 tsp Sriracha
• 1/4 tsp toasted sesame oil
• dash freshly ground black pepper

How to make it

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• Preheat grill to medium-high heat. Oil lightly.
• Combine soy, Sriracha, sesame oil and black pepper in a small mixing bowl. Whisk to combine.
• Place bok choy cut side up on a plate. Brush with soy mixture, reserving half for other side.
• Place bok choy cut side down onto grill. Cook for about 2-3 minutes.
• Brush with remaining soy mixture and turn. Cook for an additional 2-3 minutes.