Friday, September 09, 2011

Dinner

Photo

Natalie hodge md faap
Www.personalmedicine.com

Posted via email from Personal Medicine

Shopping List, powered by Epicurious.com

This Epicurious.com shopping list has been sent to you by a friend.

Included recipes: Steamed Black Cod with Soy-Chile Sauce, Turkey Meatloaf with Mushrooms and Herbs, Tomato, Fennel, and Crab Soup, Swiss Chard Lasagna with Ricotta and Mushroom, Winter Salad with Lemon-Yogurt Dressing, Black Bean Chili with Butternut Squash

FRESH PRODUCE
1 head of garlic, 3 cloves sliced, remaining head halved crosswise
6 scallions, trimmed, 2 cut into 2" pieces, 4 thinly sliced
1 5" piece peeled fresh ginger, cut into matchstick-size pieces
1/2 lemon
2 green Thai chiles or 1 serrano chile, thinly sliced
1 tablespoon chopped fresh cilantro
8 ounces sliced button mushrooms
1/4 cup minced shallots
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
3 1/2 cups chopped onions
2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 large garlic cloves, minced
1 pound Swiss chard, center rib and stem cut from each leaf
1 1/3 cups chopped onion
4 large garlic cloves, chopped, divided
1 pound crimini mushrooms, sliced
1/3 cup chopped fresh Italian parsley
1/4 cup fresh lemon juice
1 garlic clove, pressed
8 cups coarsely chopped romaine lettuce (about 8 large leaves)
1 1/2 cups 1/2-inch cubes peeled jicama
2 small carrots, thinly sliced into rounds
1 avocado, halved, pitted, peeled, sliced
1 cup sliced celery
1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
1/2 cup thinly sliced radishes
2 onions, chopped
8 garlic cloves, chopped
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
Coarsely grated hot pepper
Diced red onion chopped
Fresh cilantro
Pickled jalapeño rings

MEAT AND POULTRY
1 pound ground turkey (15% fat)
1 pound ground turkey breast

SEAFOOD
4 4-ounce black cod fillets, skin on
8 ounces fresh crabmeat, picked over

BAKING, NUTS, AND SPICES
Kosher salt
1 cup low-salt chicken broth
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
2 cups (or more) vegetable broth
1 Turkish bay leaf
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
1/4 teaspoon ground nutmeg
Fine sea salt
1/2 cup roasted sunflower seeds
2 1/2 chili powder
1 tablespoon ground coriander
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt

BREAD AND BAKED GOODS
2 cups 1/3-inch cubes crustless day-old pain rustique
4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

PANTRY ITEMS
9 7 x 3-inch lasagna noodles
1 pound dried black beans, rinsed
1/2 cup quick-cooking bulgur

OILS AND VINEGARS
1 tablespoon vegetable oil
2 tablespoons extra-virgin olive oil plus additional for brushing
1/4 cup olive oil
Additional olive oil
4 tablespoons extra-virgin olive oil, divided
Extra-virgin olive oil
1/4 cup avocado oil or canola oil
1 1/2 tablespoons olive oil

CONDIMENTS AND SAUCES
2 tablespoons reduced-sodium soy sauce

CANNED AND TINNED ITEMS
2 14 1/2-ounce cans diced tomatoes in juice
3/4 cup canned garbanzo beans (chickpeas), drained
3/4 cup halved pitted Kalamata olives
2 14.5-ounce cans fire-roasted tomatoes
2 chipotle chiles from canned chipotle chiles in adobo, minced

DAIRY
2 large eggs, lightly beaten
2 1/2 cups whole milk
6 tablespoons (3/4 stick) unsalted butter
1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
8 tablespoons finely grated Parmesan cheese, divided
1 cup plain whole-milk yogurt
Sour cream
Monterey jack cheese

OTHER
Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.
Ingredient info: Chipotle chiles in adobo can be found at some super markets and at Latin markets. Look for bulgur at super markets and natural foods stores.

Natalie hodge md faap

Posted via email from Personal Medicine

Tuesday, August 23, 2011

Mashable Shared Story

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Natalie hodge md faap
Www.personalmedicine.com

Posted via email from Personal Medicine

Wednesday, August 17, 2011

Tuesday, August 09, 2011

Recipe for Steamed Black Cod with Soy-Chile Sauce from Epicurious.com

This Epicurious.com recipe: Steamed Black Cod with Soy-Chile Sauce
has been sent to you by a friend.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Steamed-Black-Cod-with-Soy-Chile-Sauce-366702?mbid=ipapp


Steamed Black Cod with Soy-Chile Sauce
1 head of garlic, 3 cloves sliced, remaining head halved crosswise
6 scallions, trimmed, 2 cut into 2" pieces, 4 thinly sliced
1 5" piece peeled fresh ginger, cut into matchstick-size pieces
1/2 lemon
4 4-ounce black cod fillets, skin on
1 tablespoon vegetable oil
Kosher salt
2 tablespoons reduced-sodium soy sauce
2 green Thai chiles or 1 serrano chile, thinly sliced
1 tablespoon chopped fresh cilantro

Combine halved head of garlic, 2" pieces of scallions, 1 tablespoon ginger, and 4 cups water in a pot large enough to fit a steamer basket. Squeeze lemon half over; add lemon to pot and bring to a boil. Simmer for 10 minutes. Transfer 1/4 cup liquid from pot to a small bowl; set aside for sauce. Add 2 cups water to pot and return to a boil.
Set aside 1/4 cup sliced scallions and 1 tablespoon ginger. Line steamer basket with parchment paper. Scatter half of sliced garlic, half of remaining sliced scallions, and half of remaining ginger on top of parchment, spreading evenly. Coat fish with oil, season with salt, and place skin side down in steamer. Scatter remaining garlic, scallions, and ginger over fish. Set steamer over pot, cover, and steam until fish is just cooked through, 12-18 minutes, depending on thickness of fish.
Meanwhile, stir reserved scallions, reserved ginger, soy sauce, sliced chiles, and chopped cilantro into reserved steaming liquid to make sauce.
Transfer fish to a platter. Drizzle with sauce.

Bon Appétit
August 2011
by The Bon Appétit Test Kitchen

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/Steamed-Black-Cod-with-Soy-Chile-Sauce-366702?mbid=ipapp

Natalie hodge md faap

Posted via email from Personal Medicine