January 12, 2012

Gwyneth's goop



Goop may be a rather unappealing name for a lifestyle website but Gwyneth's blog 'Goop' does have some good ideas on clean living and cooking. Recently Gwyneth posted a list of healthy recipes to put you on good track for 2012 and to attempt to eradicate some of those extra kgs accumulated during the holiday season.

Here are some selected recipes from her recent post.

Ivy Chopped Salad Reinterpreted


Makes 2

1 large avocado
3 medium zucchini, sliced lengthwise into ⅓-inch-thick slices
1 bunch scallions, white and light green parts only
2 chicken breast or salmon fillets (6 oz each)
3 tablespoons extra-virgin olive oil
coarse salt
2 heads butter lettuce, leaves separated, cut into thick strips
⅓ cup fresh cilantro, roughly chopped
¼ cup fresh basil, roughly torn
1 lime, quartered

Clean Balsamic & Lime Vinaigrette
2 tablespoons balsamic vinegar
1 tablespoon brown rice syrup
1 tablespoon fresh lime juice
6 tablespoons olive oil
coarse salt
freshly ground black pepper

Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.

Heat a grill or grill pan over medium-low heat. Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt. Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once. Cut zucchini and scallions into a medium dice. Slice avocado in half, discard pit and dice. Break chicken or salmon into large pieces. Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.


Smoked Paprika Hummus

(pictured above)

Makes about 3 cups

1 cup dried chickpeas, or 2 (15.5-ounce) cans chickpeas, drained and rinsed
2 large cloves garlic, minced
1 teaspoon freshly squeezed lemon juice
¼ teaspoon cayenne pepper
2 teaspoons smoked paprika, plus more for garnish
½ teaspoon sea salt
½ teaspoon freshly ground pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1⁄3 cup extra-virgin olive oil, plus more for garnish
1⁄3 cup tahini
optional garnishes: roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs

If using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. Soak in the refrigerator for at least 6 hours or overnight. Drain and rinse.

Put the chickpeas in a saucepan and add cold water to cover by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving ¼ to ½ cup of the cooking water.

Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a bowl and stir to mix well. Transfer the mixture to a food processor fitted with the metal blade and process until well mixed. Add ¼ cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. Add more liquid if necessary. Scrape down the sides of the bowl once or twice. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. Serve with desired garnishes.

1 comment:

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