Recipe of the Week: Roasted Red Pepper Pesto Salmon
Another creation of chef and Go Figure co-owner, David MacDonald
Pre-heat outside gas BBQ to 500% . If cooking in oven, place rack on second slot down under broiler and turn on broiler to get oven hot.
Blend in small food processor or Ninja to make pesto:
– ½ small/med. red pepper
– 1/3 bunch cilantro
– ¼ cup olive oil
– 1 tsp. salt
– ½ tsp. pepper
– ¼ cup parmesan cheese, fresh or grated
For BBQ: Take about 1 ½ lbs. filet of salmon with skin on and place salmon on BBQ. Pour pesto over top and close BBQ lid. Cook for about 12 minutes (longer for thick cuts.)
For oven: Place skinless filet bottom up in broiler pan under broiler. Cook 5 minutes. Turn salmon over. Cook 3 minutes. Spread pesto on salmon and broil for an additional 3 minutes. (Adjust cooking times for thickness of salmon)
Photo Credit: articles.latimes.com
Copyright David MacDonald, 2012
Recipe of the Week: Turkey Sloppy Joe’s
This is a delicious recipe that works well for a quick lunch or an easy dinner.
-2 Tbsp. olive oil
-2 cloves garlic
-1/2 cup diced onions
-1 large diced bell pepper (green, red, orange or yellow!)
-2 bay leaves
-1 tsp. dried oregano
-1/2 tsp. red chili-pepper flakes
-1 lb. lean ground turkey
-14 oz can diced tomatoes
-6 oz. can tomato paste
-1 cup hot water
Heat olive oil over moderate heat in a deep skilled. Add garlic and stir. Wait 2-3 minutes and add chopped onion, peppers, bay leaves, oregano and chili flakes. Stir for another few minutes. Add ground turkey and brown for 5 minutes, breaking up meat. Stir in canned tomato products and hot water.
When mixture begins to boil, lower heat and let simmer until thickened, about 15-20 minutes. Add salt and pepper to taste and discard bay leaves.
Eat without bread, unless periodically consuming some starchy carbs, or on maintenance. Use 1/2 bun, preferably whole wheat.
Copyright David and Cheryl MacDonald, 2010
Recipe of the Week: Amazing Coleslaw
Created by Chef David, this is a regular item in the Go Figure owners’ home. The shredded apple and agave add a sweet twist that helps to reduce the standard “cabbage-y” taste that most coleslaw’s have.
Whisk together the following ingredients to make dressing:
-¼ cup mayonnaise
-2 Tbsp. olive oil
-¼ cup apple cider vinegar
-¼ tsp. pepper
-½ tsp. salt
-1 tsp. agave
Add the following:
-¾ apple, grated, Fuji or your choice
-½ small cabbage, cut or shredded fine **
Mix all ingredients in a bowl and let sit for 10 minutes for flavors to integrate. Unless you’re serving several people, this makes enough to have easy-grabbing veggies over the next few days. Take some to work to have with your lunch or snack!
Optional: a healthy addition is a couple finely chopped raw kale leaves, not stems. It tastes surprisingly good when mixed with the other ingredients.
** If you want to make this process even faster, you can buy pre-shredded cabbage in bags. Always look for the furthest out expiration date to get freshest items.
Copyright David and Cheryl MacDonald, 2013
Go Figure Recipe of the Week: Teriyaki Meatballs
Served at our Open House by Chef David, these teriyaki meatballs are a fairly simple main dish that we think you and your family will enjoy!
-1 pkg. 93/7 ground turkey (ask butcher at Albertson’s or Rosauer’s)
-½ cup each, finely chopped: apple, celery, onion
-1 tsp. salt
-1 tsp. pepper
Mix all ingredients thoroughly. Pre-heat large sauté pan and put in about 1 Tbsp. olive oil. Form heaping tablespoon size meatballs. (Wetting hands periodically helps meat to not stick to your hands as much.) Carefully drop meatballs into pan so that hot oil doesn’t spatter on you. Cook on medium heat about 6-7 minutes per side, turning over half way through, until golden brown.
-¼ cup tamari
-¼ cup olive oil
-2 cloves garlic
-2 Tbsp. grated fresh ginger
-¼ cup water
-¼ tsp. xanthan gum
-2 Tblsp. coconut sugar or agave
Blend thoroughly in blender, adjust seasoning to taste. Put a little sauce on your plate and dip meatballs in it. Enjoy!
Copyright David MacDonald, 2013