Monday, April 27, 2009

What's Cooking?

To celebrate National Nutrition Month, Fauquier Health’s dietitians sponsored a healthy recipe contest at the end of March. The top four recipes were chosen on the basis of their nutrition value and created by the Bistro on the Hill staff for the judges. All four recipes are here. (There was a tie for second place.)

First Place Recipe
Spicy Asian Noodles
with Shrimp Submitted by Yvonne Mitchell

Ingredients
1 pound large shrimp (uncooked and peeled)
4 large cloves garlic (chopped very small)
2 teaspoons fresh lemon juice
1/2 teaspoon fresh lemon zest
1/4 cup dry white wine
1 pinch hot red pepper flakes (or more if you love it spicy!)
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste -- just a pinch of both
1/2 pound Japanese Udon Noodles
Topping (optional): grated fresh Parmesan cheese

Directions
Cook noodles according to the directions. (Note: The noodles in this dish take the longest to cook - you will want to start this first.) While noodles are cooking, heat oil in large skillet. Medium/high heat is just fine. Add shrimp and garlic, hot red pepper flakes and saute two minutes. Add wine and turn heat up to high for high additional minutes, stirring occasionally. Remove from heat and add cilantro, lemon juice and lemon zest along with salt and pepper.
Drain noodles and pour shrimp and sauce down over noodles. You can add just a bit of Parmesan cheese if you like.


Second Place Recipe
Don’s Creole Chicken
Submitted by Shelby Forgacs

Ingredients
2 pounds boneless skinless chicken breast, cut into one-inch pieces
1 tablespoon olive oil
2 tablespoons of water
1 15-ounce can of chopped tomatoes
1 can large pitted olives, sliced into halves
1 large green pepper cut into one-inch pieces
1 teaspoon of Creole seasoning
Salt and pepper to taste
Fresh grated Parmesan cheese
2 cups of brown rice, cooked to directions on package

Directions
Cook chicken in a large skillet in olive oil and water. Brown chicken completely. Add tomatoes, olives, peppers and seasoning. Serve over rice and garnish with Parmesan cheese.


Second Place Recipe
Turkey Spinach Meatloaf
Submitted by Elizabeth Henrickson

Ingredients
1 1/2 pounds ground turkey
2 egg whites
1 cup bread crumbs
1 green onion, minced
2 cloves garlic, minced
1 teaspoon Worcestershire
1 teaspoon oregano
10 ounces frozen spinach, thawed
1/2 cup shredded mozzarella
1/8 teaspoon nutmeg
1/4 cup sun dried tomatoes
1/4 teaspoon ground pepper

Directions
Combine all ingredients one by one, kneading as you go along. Bake at 350 degrees for one hour.

Third Place Recipe
Quinoa
Submitted by Tiffany Black

Ingredients
1 onion
1 red pepper
1 green pepper
4 cloves of garlic, chopped to
personal taste
2 cups water
1 cup quinoa
Teaspoon salt
2 teaspoons chili powder
1 cup of fresh corn, steamed slightly
and cut off of the cob
1 15-ounce can of black beans, rinsed.
About cup of cilantro finely chopped

Dressing Ingredients
3 teaspoons olive oil
The juice and zest from one lime
1 tablespoon chili paste
1 teaspoon cayenne (optional)
1 tablespoon honey (optional)

Directions
Saute first four ingredients. Add second four ingredients and simmer for 15-20 minutes or until all the water is gone. Add the corn, black beans and cilantro. Whisk together ingredients for dressing. Just before serving, add one avocado, chopped into one-half inch cubes.

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