Friday, September 09, 2011



Natalie hodge md faap

Posted via email from Personal Medicine

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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

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 jalapeƱo rings

1 pound ground turkey (15% fat)
1 pound ground turkey breast

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

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

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

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

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

2 tablespoons reduced-sodium soy sauce

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

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

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