Recipes For february 2010

(From the week of 02/23/10)

Sweet Potato Chips

Recipe From:
Serves 8-12


4 teaspoons vegetable oil
1 1/2 pounds Garnet sweet potatoes, cut into 1/8-inch rounds
2 teaspoons distilled white vinegar
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


1. Heat the oven to 450°F and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside.

2. Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat. Evenly divide potatoes between the prepared baking sheets, spreading in a single layer. Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.

(From the week of 02/16/10)

Fruit and Oat Muesli

Recipe From:  PARADE January 2009 By Sheila Lukins
Makes 4 Servings

2 Fuji apples, diced (1/4 inch)
Juice of 1/2 lemon
2 ribs celery, diced (1/4 inch)
1/2 cup coarsely chopped walnuts
1/3 cup golden raisins
1/4 cup reduced-calorie mayonnaise
1/4 cup low-fat sour cream
Salt and freshly ground black pepper, to taste

Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.

(From the week of 02/09/10)

Heart Beet Salad 

Recipe from: The Vegan Lunchbox, by Jennifer McCann
Makes 4 Servings

3 large beets, scrubbed but not peeled
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
3 to 4 fresh basil leaves, cut into thin ribbons
Salt and pepper
1 head of butterhead lettuce or heart of romaine, washed and dried
1 celery stalk, chopped
1 tart apple, peeled, cored, and chopped
2 oranges ( preferably blood oranges)
¼ cup raw or toasted walnuts, chopped

Special equipment you will need:  A small, heart-shaped cookie cutter.


1) Preheat oven to 450°F. Wrap the beets in foil or parchment paper and place on the oven rack. Roast the beets until they’re tender when pierced with a sharp knife through their thickest part, about 60 to 75 minutes. Set aside to cool completely.

2) Meanwhile, prepare the dressing:  Whisk together the balsamic vinegar, olive oil, and basil leaves.   Season to taste with salt and pepper.  Set aside.

3) When the beets have cooled, use the back of a paring knife to peel off the outer skins. Lay each beet on its side and cut it into ¼ inch slices.  Use the cookie cutter to make heart shaped cutouts.

4) Cut or tear the lettuce into bite-sized pieces, then place the lettuce, baby spinach, celery, and apple into a large salad bowl.  Cut the orange in half and score as you would a grapefruit, then spoon out the orange segments into the bowl.  Squeeze the remaining orange juice into the dressing and whisk to combine.

(From the week of 02/02/10)

Pan Browned Brussels Sprouts

Recipe From:
Serves: 4-6
12 oz. Brussels sprouts
2 cloves of garlic, minced
1 tbsp butter
¾ tbsp olive oil
1 ½ tbsp pine nuts
sprinkles of Parmesan-optional


Trim fresh sprouts and halve fresh of frozen lengthwise. (Remove any excess water on frozen by wiping with a cloth or paper towel.) In a skillet, melt ½ tbsp of butter and the olive oil over medium heat.
Arrange the sprouts, cut side down, in one layer, in the skillet. Sprinkle with salt and cook, without turning, until crisp and brown on the bottom, about 15 to 20 minutes. Transfer the sprouts to a serving dish.

Add the remaining ½ tbsp of butter to the skillet, over low heat, with the garlic and pine nuts. Toast the pine nuts and garlic for a minute or two, until pale golden and sprinkle over the top of the sprouts. Add some pepper and (optional) Parmesan.

Filed Under :
Location : Brussels