We have just finished two great bowls of this recipe which I got from my friend Grant, and it was awesome amigos! Fortunately, for us in Mexico ‘chaya’ is widely available. It is used in many of the same ways that we used to use spinach. Try it in lasagne or in a smoothie for breakfast or just steamed.
Grant’s Chaya and Broccoli Hot or Cold Soup
1 large onion
2 large cloves of garlic
1 liter of low fat chicken broth
5 to 10 chaya leaves (or spinach)
1-2 carrots cut up
Broccoli florets (should remain covered by the liquid)
½ cup powdered milk with soy protein (I substituted with a little real milk, mixing it with potato starch instead of the cornstarch)
1 T cornstarch + some water
handful of cilantro stems and leaves
Sauté in canola oil, a large onion and two large cloves of garlic. I like some of the onions to have turned brown and the rest translucent. Add a quart of low fat chicken broth and if you have available, five to ten leaves chaya* leaves, bring to a boil and add a carrot or two, cut up. After five minutes of cooking add enough broccoli to come up to the top of the liquid. You can’t put too much broccoli in. Return to boil and let simmer for five to ten minutes. Throw in a half a cup powdered milk fortified with soy protein. (or the potato starch and milk) Mix a heaping table spoon of cornstarch a bit of liquid (unless you used the potato starch already) and throw that in. Throw in a bunch of cilantro and then plunge in a hand blender and liquefy the whole mess. If you prefer a chunkier variety, do not blend it until pureed. Serve hot or cold. We put a dolop of Larry’s homemade tzatziki on top….mmm. If you don’t mind the fat you could use a little grated cheddar…
PS – we served it hot.
Just came across this great recipe for Thanksgiving…. turned out perfectly. <y changes as always are in RED
Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce
6 servings PREP: 25 minutes TOTAL: 2 hours Recipe by The Bon Appétit Test Kitchen
- Nonstick vegetable oil spray
- 4 tablespoons honey mustard, divided (I used grainy mustard)
- 5 tablespoons chopped fresh tarragon, divided (I used dried rosemary)
- 2 1/2 tablespoons olive oil, divided
- 1 2 1/4-pound boneless turkey breast, net removed (I used a skinless one from Costco)
- 2 pounds baby potatoes, halved
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large) (substitute carrots, small onions and baby squash)
- 2 8-ounce packages trimmed French green beans (haricot verts)
- 1 cup low-salt chicken broth
The Bon Appetit Test Kitchen used a whole small turkey breast when testing this recipe. If you plan on cooking a turkey breast half, then shorten your cooking time.
- To ensure the best results, make sure your oven is calibrated to the correct temperature.
- After 30 minutes, check the potatoes and leeks for doneness. After 35 to 45 minutes, check the turkey temperature with an instant-read thermometer. It should register 165°F when it’s done.
- If you don’t like the tarragon, thyme or rosemary would suit this recipe just as nicely. Just be sure to use a smaller amount—about 1 tablespoon—as these herbs can be overpowering.
NOTE: I did the turkey in one covered Corelle baking dish and the vegetables in another…on the same shelf in our gas oven. I did put te green beans in with the turkey as indicated.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon or rosemary, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
- While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon or rosemary, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
- After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
- Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
- Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juice.
You are so fortunate if you live in a place where there is lots of fresh fall produce, like squash, parsnips and turnips. While we were visiting our friend in Waterloo, we had this great squash. She used a different type of squash, but the results were excellent. If you are a squash fan, you’ll love this one. Someday soon, I am going to try roasting carrots, peppers, baby squash and onions in the same seasonings, using a foil bag. I will let you know how those turn out.
BBQ Butternut Squash
1 medium Butternut squash, cut into wedges
3 tsp Cumin, ground
1 tsp Salt
3 cloves Garlic, crushed into a paste
1/2 medium Lemon, zest and juice it
1 tsp Pepper, black, ground
3 tbsp Olive oil
1. In a small ball or a pestal and mortar, put the ground cumin, the salt, the pepper. Crush 2-3 cloves of garlic and press with a knife to a mush, add to the mix.
2. Add in juice of a 1/2 lemon and then the oil. Mix.
3. Cut your butternut squash into wedges, leaving the skin on.
4. Score the sides of the squash wedges. Using your hands, rub all the mix onto the pieces of squash cover the enture thing, include the skin. Set in the fridge for about 30 minutes.
5. Heat grill. Grill in direct heat about 4 minutes on each flesh side. Then put on skin side, grill for another 12-14 minutes, or until the squash is tender to the touch. Thoughtout the grilling, keep putting mix on to keep moist.
6. Serve hot. If you have it, put a bit of the Sugar Free Apricot Jam with it.
Per Serving: 103 Calories; 7 g Fat; 0.95 g Sat Fat; 0 mg Cholesterol; 393 mg Sodium; 11 g Carb; 0.66 g Fiber; 1 g Protein.
Read more at: http://www.internationalrecipes.net/find/BBQ%20Butternut%20Squash