episode 18 serves 8
Click here to listen to the show.
items needed:
dutch oven
spoon
knives and cutting boards
measuring spoons
measuring cups
Summer Pasta Bolognase
Summer Pasta Bolognase show 19 serves 4
Real simple magazine
click here for episode:
Items needed:
large pot
food processor (mandolin/ shreader)
large frying pan
spatula
Exchanges:
(pasta 2 grain servings) 2 vegetable, 2 protein
Pot-Sticker Salad with Snap Peas
Pot-sticker Salad with snap peas episode 16 serves 4
Real simple magazine (picture at the website)
click here for the episode:
items needed:
large saucepan w/ lid
small bowl
Exchanges:
1 vegetable, 2 grains, 1/2 fat 1 nut
White Bean and Tuna Panzanella
White bean and Tuna Panzanella Episode 16 serves 4
Items needed:
Broiler (either oven or toaster oven)
large pot
broiler pan or ceramic/glass casserole bowl or cookie sheet
large bowl
Exchanges:
1 fat, 2 vegetables, 1 protein, 2 grains
options:
change the meat out. I used chicken and no pickles.
Curried Corn Soup with Spicy Chile-Ginger Sauce
Curried Corn Soup with Spicy Chile-Ginger Sauce Episode 17 serves 4-6
click here for the episode:
Items needed:
blender
sieve
large pot with lid
knife and cutting board
Exchanges:
1 fat, 2 grains 1 vegetable
Orzo soup
Orzo Soup show 19 serves 6
click here for the episode:
(from Twelve Months of Monastery Soups International Favorites)
Sorry, no picture
Ingredients:
1/2 cup Olive oil
4 shallots, chopped
1 garlic clove, minced
5 c water or vegetable stock
2c dry white wine
1 boquet garni (oregano, thyme, and bay leaf tied together and removed before serving)
Salt and pepper to taste
1/2c finely chopped mushrooms
1c fresh or frozen peas
1c orzo noodles
optional:
marjoram
Romano cheese
Items needed:
large pot with lid
knife and cutting board or food processor or hand chopper
Spoon
Directions:
1. Pour the olive oil into a soup pot and gently sauté the shallots and garlic for 1 minute. Stir often and do not drain.
2. Add the water, wine, bouquet garni, salt, and pepper and bring the mixture to a boil. Lowe the heat to moderate and add the mushrooms and peas. Cover the pot and cook the soup for 30 minutes.
3. At this point, add the orzo noodles, check the seasonings, and add more wine if neccessary. Simmer th soup, covered, gently for 15 minutes, then remove the bouquet garni and server the soup hot.
Notes:
I really think the marjoram and Romano cheese aren’t optional.
Exchanges:
1 grain, 1 vegetable( unless you use the vegetable stock, then it’s 2), 1 fruit, 1/2 protein
Tabouli
click here for episode
3cups parsley (finely chopped)
1/2cup mint (finely chopped)
4-5 spring onions (finely chopped)
4 medium sized tomatoes chopped
1 cup medium bulgar wheat
1/2 teaspoon all spice
1/2 cup lemon juice
5 tablespoons extra virgin olive oil
salt and pepper to taste
Items needed:
hand chopper or knife and cutting board
measure cups
measure spoons
plastic wrap
large bowl
pot and strainer for rinsing
Directions:
1. rinse the bulgar wheat.
2. chop the vegetables
3. Mix all ingredients together and toss.
4. Chill for at least an hour.
Caprese Salad
Illuminating Salads Show 12
click here for episode
Sorry, music for this episode wasn’t recorded.
Garden salad servings: 1 serving = 2 vegetable, 1 protein (if adding cheese), 1 nut/seed (if adding nuts or seeds) 1 fruit if adding fruit
1 serving = 1 protein, 1 vegetable
MissRedd’s Sensational Curry Vegetable Stir-Fry w/ Basmati Rice
MissRedd’s Sensational Curry Vegetable Stir-Fry w/ Basmati Rice: show 9 serves 4
click here for episode
Music:
sorry.. didn’t record who was doing the music in the episode. Sorry.
1 serving = 1 protein, 1 grain, 3 vegetables, 1 fruit, 1 oil
Ingredients:
Belgian Pork Chops
4 pork chops
2 tbsp flour
3 tbsp oil
2 onions
1/2 cup beer
1/2 cup chicken broth
2 tsp cornstarch
salt & pepper to taste
MissRedd’s Sensational Curry Vegetable Stir-Fry w/ Basmati Rice:
2 onions
3 large carrots
4 stalks of celery
1 green pepper
1 yellow, orange, or red pepper
1 head broccoli
2 tsp. curry paste
1 tbsp. oil
1/2 can coconut milk
1 1/2 cups uncooked basmati rice
Preparation & Cooking:
*wash all vegetables thoroughly, prepare for cooking (peel, de-seed, etc.), & chop into yummy bite-sized pieces
*coat the pork chops with seasoned flour on both sides
*heat oil in skillet and fry chops for 3 minutes on each side, medium-high heat
*thinly slice 2 onions, add to pan & cook for 5 minutes over medium heat
*in a pot, begin cooking rice
*in another pot, begin steaming (pre-cooking) carrots & broccoli
*add the beer & broth to the pork chops & onions, simmer for 15 minutes over medium heat
*meanwhile, drain carrots & broccoli
*in a wok, heat oil & curry paste
*add onions, carrots & broccoli to wok, begin stir-frying
*add celery & peppers to the stir-fry
*add coconut milk to the stir-fry & let simmer
*when chops are done simmering, remove the chops from the pan & place on a warming tray
*reduce the remaining sauce from the chops (beer/broth/onions), using cornstarch & water (if necessary)
To Serve:
*place pork chops on plate
*put onion/beer/broth reduction on top of the chops
*basmati rice as a side
*put the curry/vege/coconut milk stir-fry on top of the rice
page 1 of 3
- iChomp July 2011 - Sandwiches
- iChomp March 2011 - Soups
- iChomp August 2008 - 20 Minute Meals
- iChomp August 2008 - World Cuisine
- iChomp July 2008 - KISS
- iChomp July 2008 - Cooking Knishes
- iChomp July 2008 - Gilling
- iChomp June 2008 - Italian Dishes
- iChomp June 2008 - Breakfast Foods
- iChomp June 2008 - Pineapple Curry
- iChomp June 2008 - Salads
- iChomp June 2008 - Pork Chops and Curry
- iChomp June 2008 - Cookies - Part 3
- iChomp June 2008 - Cookies - Part 2
- iChomp June 2008 - Cookies - Part 1
- iChomp June 2008 - Softball Favorites
- iChomp June 2008 - Chocolate Mousse
- iChomp June 2008 - Comfort Food
- iChomp June 2008 - Chicken Adobo
- iChomp June 2008 - Spaghetti Timbale
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