Some Like It Hot!!! – Healthy Recipe, Hot Haitian Shrimp

Healthy Recipe, Hot Haitian Shrimp

 

Ti-Malice is a character in Haitian folklore who tries to make a sauce hot enough to scare off a greedy uninvited visitor. But the plan backfires when the visitor deems the sauce delicious and tells everyone. This is how “Sos Ti Malice,” a Haitian condiment, got its name. Lesley Enston prefers it as a sauce for seafood, and shows how  in “Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients.”

 

This slight adaptation allows more leeway for reducing the heat level of the fiery Scotch bonnet pepper the traditional recipe calls for. If you can’t find them, habaneros are a close substitute; a few shots of hot sauce would also work.  This dish’s complex flavors are reminiscent of a lighter, brighter Creole gumbo, with only a few tablespoons of added fat. Serves 4-6. – Susan Puckett

 

Sauce:

  • 1 tablespoon extra-virgin olive oil
  • ½ cup diced yellow onion
  • 2 tablespoons diced shallots
  • 1 tablespoon minced garlic
  • ½ cup diced green bell pepper
  • ¼ cup diced red bell pepper
  • ½ to 2 Scotch bonnet or habanero peppers, minced (seeds & ribs removed for less heat)
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1 cup water
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

 

Shrimp:

  • 1 pound peeled medium to large shrimp
  • 2 tablespoons fresh lime juice
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • White rice for serving

 

  1. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, shallots, and garlic and sauté until they begin to soften, 3 or 4 minutes.
  2. Add the green and red bell peppers, Scotch bonnet, tomato paste, and thyme, and cook for 3 minutes, until the tomato paste is dark and fragrant.
  3. Add the vinegar, lime juice, water, salt, and several grindings of black pepper. Reduce the heat to low and let simmer for 15 minutes, until the mixture has thickened and the flavors have melded. Remove from the heat.
  4. Prepare the shrimp: While the sauce simmers, place the shrimp in a bowl, sprinkle with lime juice, and season them lightly with salt and black pepper. Set aside.
  5. Heat the olive oil and butter in a large skillet over medium heat until the butter has melted. Add the seasoned shrimp and cook until mostly pink, about 2 minutes per side. Add 3/4 to 1 cup of the sauce, stir to coat, and cook until the shrimp is cooked through, about 5 minutes. Serve immediately over rice.

 

Susan Puckett is an Atlanta-based food writer and cookbook author.

Healthy Recipe, Tangerine Salmon

Tangerines and clementines are two varieties of mandarin oranges with a similar sweet, tangy, floral taste and skin that’s easy to peel. Both are notably rich in vitamin C and a quick and convenient snack to have on hand. Here’s how you can transform them into an ultra-simple, delicious relish to dress up a plain piece of skin-on fish or roasted tofu. Serves 4. – Susan Puckett, adapted from AmericasTestKitchen.com

Ingredients

  • 4 tangerines or clementines
  • 1 scallion, trimmed and thinly sliced
  • Juice from 1 lemon
  • 1 ½ teaspoons grated fresh ginger
  • 4 teaspoons olive oil
  • Sea salt and black pepper to taste
  • 4 center-cut skin-on salmon fillets, 5-6 oz. each

Instructions

  1. Adjust oven rack to the lowest position. Place a rimmed baking sheet on the rack and preheat the oven to 500 degrees.
  2. Peel and cut away the white pith of the tangerines or clementines. Cut them in quarters, then slice crosswise ½ inch thick. Transfer the fruit pieces to a fine-mesh strainer set over a bowl and let drain for 15 minutes; reserve 2 tablespoons of the juice.
  3. Whisk the sliced scallion, lemon juice, ginger, and 2 teaspoons of the olive oil into the tangerine or clementine juice; season to taste with salt and pepper.
  4. Pat the salmon dry with paper towels and cut several shallow slashes, about 1 inch apart, on the diagonal through the skin. Rub the salmon evenly with the remaining 2 teaspoons of oil and season with salt and pepper.
  5. Reduce the oven temperature to 275 degrees, remove the sheet from the oven, and carefully place the salmon, skin-side down on the hot sheet. Roast until the center is still translucent when checked with the tip of a paring knife and registers 125 degrees (for medium-rare), 8 to 12 minutes.
  6. Spoon the tangerine relish over the fillets and serve.

Susan Puckett is an Atlanta-based food writer and cookbook author.

Healthy Recipe, Chard Salad with Paprika Croutons and Chickpeas

 

Swiss chard is a nutrient-packed green that’s actually a member of the beet family. Its ruffley leaves are sturdier than spinach but more tender and sweeter than kale, and its stems are juicy and crunchy like celery. Though typically sautéed, chard is also delicious raw, as this proven by hearty salad recipe lightly adapted from Joe Yonan’s new tome, “Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques.” (Ten Speed Press, $50). Serves 6 – Susan Puckett

 

Ingredients

  • 2 (15-ounce) cans no-salt-added chickpeas
  • 1 (7-ounce) piece crusty bread, cut into ½-inch cubes (3 or 4 cups)
  • 5 tablespoons olive oil
  • ½ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 ¼ teaspoons smoked paprika
  • 3 tablespoons sherry vinegar
  • small garlic clove, peeled but whole
  • bunch (about 12 ounces) Swiss or rainbow chard, washed and dried
  • 1 tablespoon toasted sesame seeds

 

Instructions

  1. Preheat the oven to 400 degrees F. Drain the chickpeas, reserving the liquid (aquafaba) if desired, for other uses. Rinse, drain, and spin the chickpeas in a salad spinner, or shake off the water vigorously in a colander.
  2. Lay a clean kitchen towel on a large sheet pan, pour the chickpeas on the towel and gently roll them around the towel to dry completely.
  3. Scatter the dried chickpeas and bread pieces on the sheet pan and toss with 2 tablespoons of the olive oil, the salt and pepper. Spread into an even layer and bake, shaking the pan halfway through, until golden and crisp, 22 to 25 minutes.
  4. Sprinkle with the paprika and toss to coat thoroughly. Taste and season with more salt and pepper if desired.
  5. Meanwhile, stir together the remaining 3 tablespoons of olive oil and the vinegar in a large salad bowl. Finely grate in the garlic clove with a micro plane and season with salt and pepper to taste.
  6. Stack a few leaves of the chard, then roll them up into a cylinder from the long side like a cigar. Then thinly slice in ribbons right through the stems and ribs (chiffonade). Repeat with the remaining leaves.
  7. Place the chard ribbons and sliced stems in the bowl with the dressing, along with the sesame seeds and baked chickpeas and croutons. Toss to coat and serve immediately.

 

Susan Puckett is an Atlanta-based food writer and cookbook author.

Healthy Recipe, Soba Noodle Salad

Healthy Recipe, Soba Noodle Salad

Soba noodles are Japanese noodles made entirely or partially of buckwheat flour, a nutty-tasting gluten-free grain with a similar nutritional profile to whole wheat spaghetti. In this recipe adapted from one in Darlene Schrijver’s “The Salad Lab: Whisk, Toss, Enjoy,” they serve as the base for a hearty salad full of colorful veggies and complex Asian flavors. Serves 6 to 8. – Susan Puckett

Dressing:

  • ¼ cup avocado oil or other neutral oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons mirin (or 2 tablespoons rice vinegar mixed with 2 teaspoons sugar)
  • 2 tablespoons white miso paste
  • 2 tablespoons water
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon grated fresh ginger (or ½ teaspoon powdered)
  • ¼ teaspoon wasabi or red pepper flakes

Salad:

  • Salt
  • 8 ounces soba noodles
  • 2 teaspoons avocado oil or other neutral oil
  • 1 cup thinly sliced and stemmed shiitake mushrooms
  • 1 cup frozen shelled edamame, thawed
  • 1 cup peeled and shredded carrots
  • 1 cup thinly shredded red cabbage (or any cabbage)
  • ½ cup thinly shaved daikon or other radish
  • ½ cup peeled, cubed, and seeded cucumber
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • 3 trimmed and thinly sliced scallions
  • Roasted Tofu, optional (recipe follows)
  • 2 tablespoons furikake (or crumbled seaweed snack or black sesame seeds)

Make the dressing: In a large salad bowl, whisk together the oil, lime juice, mirin, miso paste, water, sesame oil, ginger, and wasabi while you prep the salad ingredients.

Make the salad: Bring a large pot of lightly salted water to a boil and cook the soba noodles according to package directions. Drain the noodles and lightly rinse with cool water.

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the mushrooms and sauté until tender and lightly browned, about 5 minutes. Set aside to cool.

In the bowl with the dressing, add the cooled noodles and mushrooms, along with the edamame, carrots, cabbage, radishes, cucumber, bell pepper, scallions, and Roasted Tofu, if using. Sprinkle with furikake and serve.

Roasted Tofu

  • 1 (12-ounce) block extra-firm tofu
  • 3 tablespoons orange juice
  • 1 tablespoon white miso paste
  • 1 tablespoon olive oil
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds

 

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Drain the tofu and cut the block horizontally into thirds. Firmly pat all the sides dry with a clean kitchen towel or paper towels, then cut the slices into ½-inch cubes.
  3. In a medium bowl, mix together the orange juice, miso, olive oil, and sesame oil until well blended. Add the tofu and fold the marinade gently onto the tofu, taking care not to break up the cubes.
  4. Spread out the cubes on the prepared baking sheet so they’re not touching and sprinkle with the sesame seeds. Roast for 15 minutes, flip the tofu over and roast 15 or 20 minutes longer or until it starts to turn golden brown.
  5. Remove from the oven and transfer the parchment paper with the tofu cubes to a counter to cool for at least 5 minutes. Roasted tofu may be refrigerated in a covered container for up to a week.

 

Susan Puckett is an Atlanta-based food writer and cookbook author.

 

 

Healthy Recipe, Stuffed Peppers

This remarkably filling recipe is adapted from “Plantifully Simple” by Kiki Nelson, which focuses on high-quality carbs, whole plants, and an active lifestyle. The “cheese” sauce that tops the peppers is revelatory. Serves 2-4. – Susan Puckett

Ingredients

  • 4 large bell peppers (any color)
  • 1 cup cooked brown or white rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • ¼ cup store-bought or homemade tomato salsa
  • ¼ cup chopped cilantro leaves
  • Juice ½ lime
  • Garlic salt, to taste
  • 1 cup Poblano “Cheese” Sauce, warmed

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Slice off the tops of the peppers and use a spoon to scrape out the seeds and ribs. Set the peppers aside.
  3. In a medium bowl, mix the rice, beans, corn, salsa, cilantro, lime juice, and garlic salt. Divide the mixture among the peppers then arrange on the baking sheet.
  4. Roast for 25 minutes, until the peppers have softened and are beginning to brown. Top with the warmed Poblano “Cheese”

 

Poblano “Cheese” Sauce

Ingredients

  • 1 medium poblano pepper (or 4 ounces canned fire-roasted green chiles)
  • 1 ½ cups peeled and diced Russet potatoes
  • ¼ cup raw cashews
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ½ teaspoon onion powder

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. If using a fresh poblano pepper, place it on the prepared baking sheet and roast for 20 minutes, until charred on all sides.
  3. Meanwhile, place the potatoes in a small pot and add water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook, uncovered, until the potatoes are fork tender, about 15 minutes. Reserve 1 cup of the cooking water, then drain the potatoes and set aside.
  4. When the peppers are done roasting, immediately transfer to a paper bag or a bowl covered with plastic wrap and let steam for 10 minutes. Remove the pepper, let it cool, then slip off the skin and scoop out the seeds.
  5. Transfer the pepper, cooked potatoes, and cooking water to a blender and add the cashews, lemon juice, garlic powder, salt, and onion powder. Blend until smooth.
  6. Store in a sealed container for up to a week. To reheat, microwave for 30-second intervals, stirring between intervals, until warmed through.

 

Susan Puckett is an Atlanta-based food writer and cookbook author.

 

 

 

Healthy Recipe, Chilled Watermelon and Cucumber Soup

Healthy Recipe, Chilled Watermelon and Cucumber Soup

Keeping hydrated is essential to good health, especially in summer. Watermelon, cucumbers, and tomatoes each contain at least 85 percent water and are ranked among the best foods for hydrating. This gazpacho-like soup, adapted from one in “Mediterra: Recipes From the Islands and Shores of the Mediterranean” by Ben Tish, contains all three. It’s a delicious way to fill you up while slaking your thirst, whether eaten from a bowl with a spoon or sipped from a glass. A dollop of yogurt adds a protein boost. Serves 6-8. – Susan Puckett

 

Ingredients

  • 1 ½ pounds roughly chopped watermelon (about 6 cups)
  • 6 ounces cherry tomatoes
  • 1 slice day-old white bread, crusts removed, roughly chopped
  • 1 medium cucumber, lightly peeled and chopped
  • 1 small garlic clove, peeled and roughly chopped
  • ½ packed cup fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar or lime juice (plus more if desired)
  • 3 tablespoons extra virgin olive oil, plus more for serving
  • Ice cubes and Greek yogurt for serving

 

Instructions

  1. Place the watermelon, cherry tomatoes, bread, cucumber, garlic, and half the mint leaves in a bowl. Season with about ½ teaspoon of salt and several grindings of black pepper. Sprinkle with vinegar or lime juice and half the oil and toss to coat.
  2. Transfer the mixture to a blender container and blend until very smooth.
  3. Transfer each blended batch to a large bowl and adjust seasonings and vinegar to taste. Whisk in the remaining oil, transfer to a pitcher, cover and refrigerate until thoroughly chilled.
  4. For maximum refreshment, place individual bowls or glasses in the freezer about 30 minutes before serving.
  5. Shred the remaining mint leaves. Pour the soup into bowls or glasses and garnish each with mint, a drizzle of oil, and an ice cube, and serve yogurt on the side.

 

Susan Puckett is an Atlanta-based food writer and cookbook author.

 

Healthy Recipe, Corn Soup

Fresh corn is at its sweetest and nutritious best in the height of summer, and it’s the perfect time to try this simple soup popularized by Samin Nosrat in “Salt, Fat, Acid, Heat.” This recipe is slightly adapted from a version on Alexandra Stafford’s blog (Alexandracooks.com). The result is a creamy, elegant soup that tastes of pure corn and is good hot or chilled. Serves 6-8. – Susan Puckett

Ingredients

  • 8 to 10 ears corn, husks and silks removed
  • 1 stick (8 tablespoons) butter
  • 2 medium yellow onions, sliced
  • Kosher salt
  • Vinegar or lime juice to taste

Instructions

  1. Line a bowl with a kitchen towel. Hold each ear of corn in place upright atop the towel and slice off the kernels as close to cob as you can get. To extract more of the milky liquid, scrape the cobs with a box grater over another bowl. Reserve the kernels and the corn liquid. (This step is optional).
  2. Place the cobs in a large in a large soup pot, cover with 9 cups of water, and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes. Remove and discard the cobs, transfer the stock to a bowl, and set aside.
  3. Return the pot to the stove and melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until the onions are translucent and very tender, about 20 minutes. (If they begin to brown, add a splash of water.)
  4. Add the corn kernels, increase the heat to medium-high and sauté just until the kernels turn a brighter shade of yellow, 3 or 4 minutes. Add the reserved corn liquid (if you have any) and enough stock to cover, increase the heat to high, and bring to a boil. Reduce heat to medium-low, season to taste with salt, and simmer for 15 minutes.
  5. Puree the soup with an immersion blender or puree in batches in a blender or food processor. For an extra-smooth texture, strain the soup through a fine sieve (this is optional).
  6. Taste the soup and add 2 to 3 teaspoons of vinegar or lime juice (or more) to balance the sweetness, and more salt as desired. Add some more corn stock if it seems too thick.
  7. Serve hot or chilled.

Susan Puckett is an Atlanta-based food writer and cookbook author.

Healthy Recipe, Cabbage Salad
Cole slaw is an American classic, but cabbage salads are also popular in Egypt, where Suzy Karadsheh is from. This recipe is based on one in her latest cookbook, “The Mediterranean Dish: Simply Dinner,” inspired by childhood memories. This version is lighter and brighter than the mayo-drenched slaws we associate with barbecue and fried chicken. Sweet peppers and an abundance of herbs intensify the color and nutrients; a sprinkling of almonds adds toasty crunch. Serves 6.

Salad: 

  • 1 small green cabbage, cored and shredded (about 8 cups)
  • ¾ teaspoon kosher salt, plus more as desired
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup sliced blanched or slivered almonds
  • 3 scallions, stems trimmed, white and green parts finely chopped
  • 1 red bell pepper, cored, seeded, and cut into short, thin strips
  • ½ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh mint leaves
  • ½ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh mint leaves
  • ¼ cup fresh lime juice (from 2 or 3 limes)
  • 1/3 olive oil
  • 2 to 3 teaspoons grated or finely minced garlic (2 or 3 large cloves)
  • 1 teaspoon sumac
  • ½ teaspoon black pepper
  1. Make the salad: In a large colander set over the sink, toss the cabbage with ¾ teaspoon of salt. Massage the salt into the cabbage with your hands to soften the cabbage a bit and release some of its liquid.
  2. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the almonds and cook, stirring, until golden brown, about 1 to 3 minutes. Transfer to a paper towel to drain.
  3. Place the salad in a large serving bowl. Add the scallions, bell pepper, parsley, mint, and toasted almonds.
  4. Make the dressing: In a small bowl, combine the lime juice, olive oil, garlic, sumac, and black pepper and whisk to blend.
  5. Pour the dressing over the cabbage mixture, toss, taste, and add more salt if desired. Serve immediately or cover and chill for an hour or two before serving.

Susan Puckett is an Atlanta-based food writer and cookbook author.

Healthy Recipe, Chicken Pita Sandwiches with Harissa Sauce

We serve these lemon-oregano chicken pitas with lots of fixings tucked in, but you could ditch the pita and serve it all over cooked bulgur, cauliflower rice or a bed of greens. From EatingWell.

Ingredients

· Zest & juice of 1 lemon

· 1 tablespoon ground cumin

· 1 tablespoon dried oregano

· 3 tablespoons grated garlic, divided

· ½ teaspoon ground allspice

· ½ teaspoon kosher salt, divided

· ½ teaspoon ground pepper, divided

· 3 pounds boneless, skinless chicken thighs, trimmed

· 6 tablespoons tahini

· ¼ cup water

· 2 tablespoons harissa paste

· 8 whole-wheat pitas, warmed if desired

· Shredded romaine, diced tomatoes & slivered red onion for serving

Directions

Step 1

Combine lemon zest and juice, cumin, oregano, 2 teaspoons garlic, allspice and 1/4 teaspoon each salt and pepper in a 6-quart or larger slow cooker. Add chicken and toss to coat. Cook on Low for 4 hours.

Step 2

Meanwhile, whisk tahini, water, harissa, the remaining 1 teaspoon garlic and 1/8 teaspoon each salt and pepper in a small bowl. Refrigerate until ready to serve.

Step 3

Transfer the chicken to a clean cutting board and let rest for 5 minutes. Shred the chicken and toss in a bowl with 1/4 cup of the juices from the slow cooker and the remaining 1/8 teaspoon each salt and pepper. Serve the chicken in pitas with the sauce and lettuce, tomato and onion, if desired.

Nutrition Facts

530 calories; 19.8g total fat; 4.4g saturated fat; 113mg cholesterol; 670mg sodium. 432mg potassium; 48.6g carbohydrates; 6g fiber; 3g sugar; 41.5g protein

Healthy Recipe, Antipasto Pasta Salad

A box of pasta, a decent variety of pickles and condiments, and some cheese board fixings will carry you far toward dinner on any given night. This recipe is a case in point. This salad is great for toting to a picnic or outdoor concert, and the leftovers will guarantee you delicious ready-made meals from the fridge for days to come. Serves 6-8.
​
​Ingredients

  • 8 ounces (about 2 heaping cups) penne, rotini, small rigatoni, bowtie, or other short pasta
  • 1 (16-ounce) jar imported giardiniera in vinegar
  • 4 ounces bottled marinated artichoke hearts
  • 4 ounces salami, chopped
  • ½ cup sliced olives
  • ½ cup slivered sun-dried tomatoes packed in oil
  • 6 ounces fresh mozzarella, cubed
  • 1 or 2 cups sliced radicchio, arugula, or other lettuces (optional)
  • ½ cup torn basil leaves or chopped flat-leaf parsley (optional)
  • ¼ to ½ cup extra-virgin olive oil
  • Kosher salt, freshly ground black pepper, and red pepper flakes to taste

Directions

  1. Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente. Rinse under cold water, drain well, and transfer to a large serving bowl.
  2. Set a colander over a bowl, drain the vinegar from giardiniera, and reserve the vinegar for later. Cut the vegetables into bite-size pieces.
  3. Drain and quarter the artichoke hearts.
  4. Add the chopped vegetables, artichoke hearts, salami, olives, sun-dried tomatoes, mozzarella cubes, lettuces and/or herbs (if using) to the pasta. Toss with ¼ cup of the olive oil and 1 tablespoon of the vinegar. Season to taste with salt and pepper. Adjust with a little more olive oil or vinegar if desired.
  5. Cover and refrigerate for up to 3 days. Bring to cool room temperature about 30 minutes before serving.

Susan Puckett is an Atlanta-based food writer and cookbook author.