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Recipes
Roasted Butternut Squash & Walnut Orzo
By Jaymers
Directions Preheat oven to 425°F
- 1 medium butternut squash, peeled, cut into 1/2-inch cubes (3 cups)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon each dried sage and dried thyme
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/2 cup chopped California walnuts
- 1 cup orzo pasta
- 1 cup shredded Parmesan cheese
Sichuan Peppercorn Peanuts
By Jaymers
1. If the peanuts are plain (not dry-roasted) begin with this step
- 6 grams Sichuan peppercorns
- 4 grams coriander seed
- 3 grams ancho chili powder (or chili powder of your choice)
- 2 dried guajillo pepper
- 16 grams orange zest (see below for preparation)
- 45 grams neutral vegetable oil
- 340 grams unsalted, dry roasted peanuts
- 1 to 2 grams salt
Hummus with Roasted Sunflower Seeds
By Jaymers
1. Preheat oven to 350 degrees
- 1/4 cup fresh flat-leafed parsley sprigs - (packed) plus
- 2 or 3 additional sprigs
- 3/4 cup extra-virgin olive oil
- 3 tablespoons sunflower seeds
- 1 teaspoon cumin seeds
- 2 cans chickpeas - (19 oz ea)
- 4 garlic cloves
- 2/3 cup well-stirred tahini
- 2/3 cup water
- 5 tablespoons fresh lemon juice
- 1 teaspoon salt
Shrimp pasta with arugula, tomatoes and basil
By Jaymers
1. Cook the pasta according to the package instructions
- 8 oz angel hair pasta (1/2 box)
- 6 tbsp evoo, divided
- 4 large garlic cloves, minced
- 4 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh parsley
- 2 tsp lemon zest
- freshly ground pepper, to taste
- salt, to taste
- 1 1/4 lb shrimp
- 1 medium tomato, seeded and chopped
- 1/4 C chardonnay or chenin blanc
- 4 C arugula, torn into smaller pieces
- 1/4 C parmesan cheese
- 1 tsp fresh mint, julienned for garnish
Rosemary Chicken Breasts
By Jaymers
1. Butterfly the chicken extremely thinly, most breasts need butterflying twice
- 1 lb boneless, skinless chicken breasts
- 1 Tbsp balsamic vinegar, just enough to coat chicken lightly
- 1 tbsp fresh rosemary leaves chopped
- Salt and coarsely ground black pepper, to taste
- 2 cloves garlic, minced
Spinach a la yum
By Jaymers
1. Heat sesame oil and garlic in a pan over medium heat
- 10 oz fresh spinach
- 2 tbsp dark sesame oil
- 1 tbsp minced garlic
- 2 tsp low sodium soy sauce
Angel Hair Pasta with Salmon and Spinach
By Jaymers
Quick, easy & healthy!
- 1 1/2 tsp olive oil
- 1 lb salmon fillets
- 1 cup vegetable broth
- 5 cloves minced garlic
- 1/2 C sliced scallions
- 2 C cherry tomatoes, halved
- 16 oz spinach
- 1/2 lb angel hair pasta, cooked & drained
- 1/2 cup Parmesan Cheese, grated
Eggplant Zucchini Bolognese
By Jaymers
1. Cook pasta according to package directions
- 1 package (16 ounces) penne pasta
- 1 small eggplant, peeled and cut into 1-inch pieces
- 1 medium zucchini, cut into 1/4-inch slices
- 1 medium yellow summer squash, cut into 1/4-inch slices
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1 can (28 ounces) tomato puree
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- 8 teaspoons grated Parmesan cheese
General Tso's Chicken
By Jaymers
1. In a mixing bowl, whisk the eggs
- Sauce:
- 6 boneless skinless chicken thighs, cut into 1-inch chunks
- 15 dried red chili peppers
- 3 eggs, beaten
- 1/2 C cornstarch
- Peanut oil for frying
- 2 scallions chopped (for garnish)
- 3 tbsp rice vinegar
- 4 tbsp rice wine
- 2 tbsp sugar
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 4 tbsp cornstarch
Refried Beans YUM YUM
By Jaymers
Combine all ingredients and cook over low - medium heat
- 2 cans low fat refried beans
- 1/2 C chicken stock
- 1 tsp Franks Red Hot sauce
- 1 tsp taco seasoning
- 4 tsp jalapenos
- 3 tsp jalapeno juice