2019-01-04 / Home & Garden

Star Chefs

New Year New You

Quinoa with Asian Flavors

1 Tbsp. extra-virgin
olive oil
1 cup quinoa
2 cups chicken broth
2 Tbsp. soy sauce
1 Tbsp. minced fresh
ginger root
1 clove garlic, minced
2 green onions,

chopped

Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic.

Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Braised Balsamic Chicken

6 skinless, boneless
chicken breast
halves
1 tsp. garlic salt
Ground black pepper to
taste
2 Tbsp. olive oil
1 onion, thinly sliced
1 (14.5 ounce) can
diced tomatoes
1/2 cup balsamic
vinegar
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary

1/2 tsp. dried thyme

Season both sides of chicken breasts with garlic salt and pepper.

Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.

Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.

Ginger Glazed Mahi Mahi

3 Tbsp. honey
3 Tbsp. soy sauce
3 Tbsp. balsamic
vinegar
1 tsp. grated fresh
ginger root
1 clove garlic, crushed
or to taste
2 tsp. olive oil
4 (6 ounce) mahi mahi
fillets
Salt and pepper to taste
1 Tbsp. vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium- high heat. Remove fish from the dish, and reserve marinade.

Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Spinach and Feta Pita Bake

1 (6 ounce) tub
sun-dried tomato
pesto
6 (6 inch) whole wheat
pita breads
2 roma (plum)
tomatoes, chopped
1 bunch spinach, rinsed
and chopped
4 fresh mushrooms,
sliced
1/2 cup crumbled feta
cheese

2 Tbsp. grated
Parmesan cheese
3 Tbsp. olive oil
Ground black pepper to
taste

Preheat the oven to 350 degrees.

Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.

Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

Bean Soup With Kale

1 Tbsp. olive oil or
canola oil
8 large garlic cloves,
crushed or minced
1 medium yellow onion,
chopped
4 cups chopped raw
kale
4 cups low-fat, low-sodium chicken or
vegetable broth
2 (15 ounce) cans white
beans, such as
cannellini or navy,

undrained
4 plum tomatoes,
chopped
2 tsp. dried Italian herb
seasoning
Salt and pepper to taste
1 cup chopped parsley

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

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