Health Habits

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Posts Tagged ‘barbecue’

Grilled Tuna Burger

September 5th, 2009

I got some pictures the other day of my niece’s first day at big girl school (what a dote!) and then it hit me–summer is almost done, or for those of you across the pond it never really got started. Sorry ’bout that.
Here Stateside we celebrate Labor Day on Monday, meaning it’s a bank holiday weekend and our last official Summer hoo-ha before Autumn starts creeping in. We’ve been suffering a heat wave here this past week, so I made some refreshing ‘burgers’ that are a great idea for your last ’summer’ weekend.

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Tags: barbecue burger edgy chef fish Gavan Murphy Grilling healthy cooking healthy food healthy recipe Irish chef Labor Day los angeles low-fat cooking lunch nutritious Seafood summer The healthy Irishman tuna

Moroccan Quinoa Salad & Tikka Salmon

August 23rd, 2009

Welcome to our 3rd and final installment for turmeric week. I suppose when I asked myself, ‘could I do more?’ I wasn’t messin’ about! I had a blast trying out all these new recipes and I definitely learned some new skills. I hope you enjoyed this week as much as I did.

If you’re not familiar with quinoa, it’s time to try it out! Quinoa is packed full of nutrients and is cooked very much like rice although it has more protein than most other grains. I’m a big fan of using quinoa in place of rice because it adds a nutty flavor, which also adds a new dimension. It’s not as heavy as rice tends to be, it’s light and nutty—just like my Missus. (Ha! I’ll get some brownie points for that!)

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Tags: barbecue Gavan Murphy Grilling healthy cooking healthy food healthy recipe Indian food los angeles lunch marinade Moroccan food nutritious quinoa salad spices The healthy Irishman tikka sauce

Cilantro Pesto Shrimp

August 15th, 2009

What to do with the leftover pesto from Tuesday’s post, ‘Heirloom Tomato Salad with Cilantro Pesto Beans‘? (The entire pesto recipe is available there.) How ’bout a quick dinner idea using shrimp? For this recipe we’ll be using the pesto as a marinade instead of a dressing–see how versatile it is! I’ve used pesto to marinate chicken before and knowing how delicious that turned out I was excited to try the shrimp.

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Tags: barbecue cilantro pesto dinner Gavan Murphy Grilling healthy cooking healthy food healthy recipe los angeles nutrition nutritious protein Seafood summer The healthy Irishman

Summer Sufferin' Succotash (with Grilled Chicken)

July 18th, 2009

Suferrin’ Succotash! Remember that saying from Sylvester the Cat in the Looney Tunes cartoon? That was pretty much the only time I had heard the word succotash and as a kid I had no idea what it was or meant. Come to find out succotash is food (no wonder why I liked the saying!) The Missus had me believing this dish originated in the South, which would make sense why I had never heard of it, apart from the cartoon. But during my research on what the name means I found out it all began in the Rhode Island area, if you can believe that. The name is taken from the Naragansett Indian word msickquatash, “boiled whole kernels of corn,” from the Narragansett language once spoken on Narragansett Bay, which is present-day Rhode Island.

How ’bout that for research!

Succotash is a dish consisting primarily of corn and Lima beans, though now it’s been adapted all over the states. In the South any mixture of vegetables prepared with Lima beans and mixed with butter is considered a succotash. In Indiana, according to our Hoosier buddies (Indiana people), succotash is made with green beans and corn instead of Lima beans. Bet you didn’t know succotash was so interesting did you?

I happen to really like this succotash idea because I’m a big fan of all the components that are in the dish. Lima beans are a very good source of cholesterol-lowering fiber and have good significant amounts of folate and magnesium, all of which are beneficial for your digestive system and your heart. Corn is chock-a-block full of nutrients including fiber & vitamin C. Speaking of C, the peppers are loaded with it and the red pepper is also a great source of vitamin A. Basically you’re nourishing your body naturally, with a brilliant dinner to boot.

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The Irishman Rocks!!!

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Southwestern Salmon Salad

July 11th, 2009

A little while ago I had asked if anyone had any requests for recipes. Our buddy, Robb, wanted to know how to cook fish on the grill the healthy way (i.e. sans the fish & butter foil packet idea, the one he knew well). Our favorite little person, Grace, had a request for a healthy summer-inspired lunch idea, other than the obvious choice of leftovers. Robyn wanted to know why she has paprika in her spice rack. All excellent requests so thanks guys! I hope I killed ~~two~~ three birds with one stone with this idea!

Now, let’s get down to brass tacks:

Believe it or not, there are several types of paprika ranging from mild and sweet to hot and spicy. OK, I hear you, Robyn–What exactly IS paprika? Paprika is made from ground peppers (think bell peppers or tomato peppers). “Paprika” is actually the name of the spice and any kind of fresh pepper in Hungarian and along with Eastern European foods, paprika is a staple in both their cuisines.
In American cooking it’s usually considered a garnish (think the infamous deviled egg).

Continue reading the full recipe and don’t forget to SUBSCRIBE to the NEW Healthy Irishman Newsletter!

Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Posted in Diet/Nutrition, Recipe, health, nutrition, obesity

Tags: barbecue brain food dha edgy chef epa Gavan Murphy grill healthy cooking healthy food healthy recipe Irish chef los angeles low-fat nutritious omega 3 omega 6 protein salad salmon summer The healthy Irishman

Sizzling Summer Steak Tacos

July 4th, 2009

So, 4th of July is here and it’s the biggest barbecue day of the year. I’m having my own barbecue for my friends and I’m really looking forward to it. I love the traditional barbecue foods of burgers, hot dogs, ribs & all that good stuff but I also like to do some different types of dishes as well. This is a great healthy recipe for grilled steak tacos. I love people to get involved in the cooking so I serve these up and let everyone help themselves. You’ll love how easy and tasty this is and your guests will be well impressed you went the extra mile to something a little different.

Continue reading here for the full recipe.

HAPPY 4TH TO YOU AND YOURS!

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CHICKEN TARRAGON BURGERS

June 26th, 2009

On my recent travels I had a great time exploring and enjoying all the delicious French food. If you saw Top Chef Master’s on Wednesday night last you got a taste of how serious French chefs are. Their training is like the military; structured, no-nonsense, all about technique, full of pride. A lot of my meals in France contained tarragon, a classic French cooking favorite. No stranger to Irish cuisine, it’s taste is similar to anise and licorice and is often combined with fresh parsley, chives, tarragon and chervil, otherwise known as fines herbes. Besides its unique taste, tarragon has a long history of health benefits, such as treating stomach cramps as a digestive aid while promoting a healthy appetite. Gotta love it when your food does double duty.

I was inspired by the tastes of France to liven up an American staple, the burger. These are made with ground chicken, an excellent low-fat alternative to high-fat mince. Having a barbecue this 4th of July? Try them as sliders. Don’t stop there–continue the Mediterranean journey with a mixed green & fennel salad. Can you tell I’m ready to go back?

BURGER RECIPE:
Serves 4
4 x 4-6 oz burgers (approx 1-1½ lb) ground chicken
¾ cup red onion – small dice
1 large garlic clove – minced
2 tbsp fresh tarragon – chopped
½ lemon – zested
2 tsp wholegrain mustard
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
low-fat cheese (optional)

DIRECTIONS:
In preheated (medium low heat) sauté pan, sauté red onion in 2 tbsp olive oil for 1 minute, stirring. Add minced garlic and cook for another minute. Remove from heat and let cool.

Once cooled add onions to chicken along with chopped tarragon, lemon zest, mustard and S&P.
With clean hands, mix well. Roll burgers into 4-6 oz sized burgers.

This can be done ahead of time and refrigerated.
Remove burgers from fridge 30 minutes before cooking to let them return to room temp.

Preheat a large griddle and cook each burger for 3-4 minutes each side until cooked through. Of course you can fire up your grill for these as well. Serve with low-fat cheese on top and you’re off to the races.

NOTE:
This is also a great party idea or if you’ve got a group of friends coming over.
Simply sear the burgers for 1 minute each side and then finish in 425F/220C oven for 4 minutes until cooked through. By doing the burgers this way you can feed more people at one time and keep them sweet!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

THEHEALTHYIRISHMAN.COM

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Lamb Burgers with Cucumber Mint Raita

June 19th, 2009

This Sunday is Father’s Day for us here in the States as well as Argentina, Antigua, Bahamas, Bangladesh, Barbados, Belize, Bulgaria, Canada, Chile, People’s Republic of China, Colombia, Costa Rica, Cuba, Cyprus, Czech Republic, Ecuador, Ethiopia, France, Ghana, Greece, Guyana, Hong Kong, Hungary, India, Ireland, Jamaica, Japan, Malaysia, Malta, Mauritius, Myanmar, Mexico, Netherlands, Pakistan, Panama, Paraguay, Peru, Philippines, Puerto Rico, Saint Vincent and the Grenadines, Singapore, Slovakia, South Africa, Sri Lanka, Switzerland, Trinidad and Tobago, Turkey, United Kingdom, us–United States, Ukraine, Venezuela, Zimbabwe.

Bet you didn’t know that did you?

In honor of my Irish Dad there was only one dish I was going to cook this weekend and that’s the old reliable Irish staple……lamb.

Sunday also marks the official start of summer so I thought I’d give you a great recipe if you plan on cracking out your grill this weekend. You don’t obviously need the grill, a grill pan works just as well but the flavor you’ll get from the barbecue is definitely worth it. Don’t have a grill yet? Makes a great Father’s Day gift!

RECIPE:
Serves 6

1 1/2 lbs. minced lamb (6 x 5-6 oz burgers)
3 tbsp fresh mint – chopped
1 large shallot – minced
1 garlic clove – minced
1/4 cup shredded carrot
1 egg white
1 tsp ground cumin
1 tsp turmeric
1 tsp allspice
1/2 tsp salt
1/2 tsp ground black pepper

DIRECTIONS:
Put all the above in a large mixing bowl and (with clean hands) mix thoroughly incorporating all the ingredients together. Roll each burger into 6 oz burgers and lay on foiled tray until ready to cook. Preheat indoor grill pan or outdoor grill on high for 5 minutes.

RAITA RECIPE:
6 ozs fat free plain yogurt
1 tbsp fresh mint – chopped
1/4 cup peeled, diced cucumber
1 tsp fresh lemon zest
pinch of S&P

Mix all Raita ingredients together in bowl and refrigerate until ready to serve.

To finish: Grill burgers as normal to desired temperature and serve with mint raita.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

THEHEALTHYIRISHMAN.COM

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Health Habits

Posts Tagged ‘barbecue’

Grilled Tuna Burger

Moroccan Quinoa Salad & Tikka Salmon

Cilantro Pesto Shrimp

Summer Sufferin' Succotash (with Grilled Chicken)

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Related Posts

Southwestern Salmon Salad

Sizzling Summer Steak Tacos

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CHICKEN TARRAGON BURGERS

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Lamb Burgers with Cucumber Mint Raita

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