Subscribe via RSS

Cold White Bean & Herb Salad – Mmm, Good Stems!

I’m showing this quick and easy white bean
and herb salad for several reasons, not the least of which is to give you a
perfectly delicious way to use up the end of that already used once bunch of
parsley or cilantro. 

You told yourself you were going to add them to your next
stock, forgetting you don’t make stock, and the sheared remains end up in the
back of the vegetable crisper where they die a slow, slimy death. Well, this
may be the answer.


Both cilantro and Italian parsley have tender stems that
pretty much taste exactly like the leaves. By slicing the last half of the
bunch thinly, across the stems, you have a perfect addition to any simple, cold
bean salad. Besides herb stem recover and utilization, this recipe deserves to
be in the rotation for two other very good reasons. It only takes like five
minutes to makes, and goes beautifully with any and all of the traditional
grilled or barbecued summer meats.

This video also reminds me that you wannabe food snobs need
to stop making fun of people that don’t like cilantro. For about 10% of the
population, due to certain receptors on the tongue, cilantro tastes nasty,
which explains why so many people detest the stuff. The good news is that
parsley works even better, so everybody wins.

On a spice note, I used Aleppo pepper here instead of
cayenne or pepper flakes, and I hope you do the same. I only discovered this
pepper recently, and just love it. It’s hot, but not too hot, and has a bright,
fruity flavor I think you’ll really enjoy. Please note: In the video I said it
was my new favorite pepper, but I only did that to make cayenne jealous. I hope
you give this a try soon. Enjoy!


Ingredients for 4 portions:
1/2 bunch (the stem end) Italian parsley or cilantro,
chopped
1 can (15-oz) white beans, rinsed and drained
3 cloves minced garlic
1 rounded tsp Dijon mustard
salt, freshly ground black pepper, and Aleppo pepper to
taste

2 tbsp white wine or champagne vinegar (or rice vinegar if
you want it a little sweeter)

3 tbsp olive oil

Cilantro Lime Shrimp



Cilantro and lime make this simple shrimp dish outstanding – and it takes just minutes to make! 


This is an oldie but goodie, a regular in my home. I was making it for dinner the other night and felt the need to re-shoot it. We serve
it over rice or with a big avocado and lettuce salad. Enjoy!














Cilantro Lime Shrimp
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 2/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 119 • Fat: 3 g • Protein: 19 g • Carb: 2 g • Fiber: 0 g • Sugar: 0
Cholest: 144 • Sodium: 140 (without the salt)




Ingredients:
 

  • 1 1/2 pounds peeled and deveined jumbo shrimp
  • 1/4 teaspoon plus 1/8 teaspoon ground cumin
  • Kosher Salt and freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 5 garlic cloves, crushed
  • 2 tablespoons lime juice (from 1 medium lime)
  • 3 to 4 tablespoons chopped fresh cilantro



 Directions:


Season the shrimp with cumin, and salt and pepper to taste.






Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate. 

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.



Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.
 


Incoming search terms:

Skinny Queso Dip

A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices. Get the chips ready, this stuff is good while it’s hot!

Skinny queso, it sounds like an oxymoron, right? This is a perfect appetizer to serve for the Superbowl, I’m adding this one to the list.

I stumbled on this recipe on Slender Kitchen[1] and curiosity got the best of me so I decided to try it out. To be honest, while I was cooking it I had my reservations. It wasn’t until I scooped some up with my chips that I found myself going for more. Luckily I had a house full of people to help me dip away, and they all gave it a thumbs up.

I served it with Beanitos black bean chips, love them! You can use any light baked chip you desire. For those of you on Weight Watchers, 1/4 cup of this dip is only 3 points plus which is pretty good considering how much cheese is in here!

A few things to note: I personally thought this was best right after making, it was all cheesy and stringy. Later I microwaved the leftovers to see how it would re-heat and it was no longer stringy like it was when I first made it so this is definitely something you want to make and eat right away.

Skinny Queso Dip
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 pts
Calories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 g
Sodium: 143 mg (without salt)

Ingredients:

  • 1 cup skim milk
  • 3 tbsp cornstarch
  • 1 tsp canola oil
  • 1 cup minced onion
  • 3 garlic cloves, minced
  • 1 poblano pepper, diced
  • 1-2 jalapeños, seeded and diced
  • 1/2 cup low sodium chicken broth
  • 10 oz can Rotel tomatoes with chiles, diced and drained
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • salt and black pepper, to taste
  • 1/2 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 3/4 cups shredded reduced fat sharp Cheddar, Sargento

Directions:

In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.

Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.

Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.

Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.

Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Makes 2 3/4 cups.

Adapted from Slender Kitchen[2].

References

  1. ^ Slender Kitchen (www.slenderkitchen.com)
  2. ^ Slender Kitchen (www.slenderkitchen.com)