Health Habits

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Posts Tagged ‘edgy chef’

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.

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

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Posted in Diet/Nutrition, Recipe

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

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.

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.

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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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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Mum's Turkey Meatloaf

June 12th, 2009

I just came back from a family vacation in France and had an interesting chat with my sister about how she gets her two young kids to eat veg. She has started ‘hiding’ them in meals so they don’t realize they’re eating them. This, I thought, was a great way of getting those extra nutrients into meals. I decided to try the idea here with this very simple but tasty meatloaf recipe, which I adapted from my Mum’s recipe.

RECIPE:

1 lb. ground turkey breast
1 lb. ground dark turkey meat
1/2 white onion – fine dice
1 large garlic clove – minced
1 zucchini – small dice
1 yellow squash – small dice
1/4 cup organic tomato ketchup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

1 tablespoon olive oil – for sauteing
Olive oil spray
2 tablespoons ketchup – for topping

DIRECTIONS:
Preheat oven to 380F

Preheat medium saute pan on medium heat for 1 minute. Add 1 tbsp olive oil to pan and saute diced onion, zucchini, squash and minced garlic for 4 minutes until soft. Stir occasionally. Once soft remove to a plate to cool slightly. Meanwhile in large mixing bowl add ground turkey meats along with remaining ingredients and once cooled, add cooked veg.

With clean hands, mix thoroughly. In regular size loaf tin, spray liberally with olive oil spray and fill with mixed meatloaf. Tap loaf pan on your kitchen counter to make sure filling is condensed in loaf pan and pat down top to level off. Spread additional ketchup on top and pop in oven for 1 hour or until internal temperature of 165F.

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

THEHEALTHYIRISHMAN.COM

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Turkey Scallopine with Wild Mushrooms and Rosemary

May 29th, 2009

Turkey is low in fat and high in protein, though if made into a traditional scallopine dish with butter and flour, the ‘low in fat’ goes out the window. But I had a request to make it so I used my noggin and made a healthier version. By replacing butter with heart-healthy olive oil I’ve cut calories as well as replaced bad fats for good fats. Turkey is also a great inexpensive source of iron, zinc, phosphorus, potassium and B vitamins.
I decided to use gluten-free bread crumbs instead of white flour. I’ve made several meals using these and find them to work brilliantly. You can find them at Whole Foods Market or check your local health food store.

Serves 4

RECIPE:
4 x 4-6 oz turkey slices (1/4-inch sliced turkey breast)
2 cups Ener-G bread crumbs (gluten, egg, dairy-free)
2 egg whites – beaten (for coating turkey with bread crumbs)

12 oz wild mushrooms
1 cup fresh garden peas
1 garlic clove – minced
1/4 cup low-sodium chicken broth
1 tbsp fresh rosemary – chopped
1/4 cup olive oil

DIRECTIONS:
Preheat oven to 4ooF.
Begin by setting up a mini production line to coat the turkey. In the following order place the turkey, egg whites, bread crumbs and a foiled oven tray. With clean hands dip the turkey in the egg followed by the bread crumbs and coat generously. Lay on foiled oven tray until needed.

Preheat large skillet on medium high heat for 4 minutes. Once hot add 2 tbsp olive oil and saute the breaded turkey in batches for 3-4 minutes each side until golden and crispy. Wipe out pan after each use with a paper towel and add more olive oil.

Once all the turkey have been colored, pop in oven for 6-7 minutes to finish cooking.

Wipe out pan again and add additional 2 tbsp olive oil. Add mushrooms and saute for 2 minutes on medium heat. Add garlic and continue sauteing for another 4-5 minutes until mushrooms are cooked through.
Finish by adding peas and chopped rosemary to mushrooms along with 1/4 cup chicken broth. When peas are cooked, serve with turkey scallopine along with roasted mini potatoes.

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

THEHEALTHYIRISHMAN.COM

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Grilled Wild Shrimp and Veg

May 22nd, 2009

Barbecue season is here! In the States this weekend is a holiday weekend celebrating Memorial Day, which also marks the beginning of summer. That means it’s time to fire up your grills. I love manning the grill. To kick off summer recipes I’ve decided to do a very simple grilled platter of shrimp and veg. If you saw my last post with shrimp you’ll recall why I’m a fan of shrimp–a four oz. serving supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat. Perfect for getting my body into that mankini.

Serves 4

RECIPE:

20 medium wild shrimp (peeled & deveined) – skewered, 5 on each skewer
2 tbsp fresh rosemary – chopped
1/2 bunch of cilantro -chopped
1 lemon – zested
1/4 tsp chili flakes (or more if you like it spicy)
1 garlic clove – minced
3 tbsp olive oil
Toss all above ingredients together in a small mixing bowl and coat. Once coated, assemble 4 skewers with 5 shrimp on each. Set aside.

Fresh lemon or lime

Preheat barbeque or indoor grill pan.

1 zucchini – halved lengthwise
1 yellow squash – halved lengthwise
1 Japanese eggplant – halved lengthwise
1 portabello mushroom
2 tbsp olive oil
1/4 tsp smoked paprika
1/4 tsp salt

DIRECTIONS:

Once all veggies are cut and marinated, grill each piece for 4-5 minutes each side. When veggies are grilled and cooked through, remove and cut each into thirds for serving.

Grill each shrimp skewer for 3-4 minutes each side until pink in color, firm to the touch and cooked through.
Give the skewers a good squeeze of fresh lemon or lime and you’re good to go. Welcome to summer!

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

THEHEALTHYIRISHMAN.COM

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Tomato Egg Cups

May 8th, 2009

In the States, May is the month we celebrate our Mums. Mother’s Day is May 10th this year (for those of you who need a little reminder). What does every mum want for her special day? Breakfast in bed and a trip to the spa (so I’ve been told). We can handle that, right guys? Here’s a recipe that even the kids can get involved in, which means they’re likely to eat it, too. Getting the kids to eat a nutritious meal while making the Missus happy—Priceless!
It’s also a great spring/summer brunch idea, especially delicious when heirloom tomatoes are in season. The combination of the roast tomato works great with the eggs. I used one whole egg and one egg white in each to decrease the cholesterol and increase the protein in each portion. Speaking of portion, this dish is also makes perfect portion sizes. I’ve thought of everything!

Serves 6

6 large beefsteak or heirloom tomatoes
6 whole eggs
6 egg whites
1 tablespoon of fresh thyme
Sprinkle of feta cheese
Chopped chives to garnish

Preheat oven to 450F.
Begin by cutting the top from each tomato, about ¼ of the tomato. With a pairing knife, cut around the inner flesh of the tomato and using a spoon scoop out all the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will leak out.
Season each tomato with S&P and drizzle of olive oil. Crack one egg white in each tomato. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato.
Place gently on a foiled oven tray and pop in oven for 25 minutes, approx or until eggs are firm.
When they’re ready, sprinkle with fresh chopped chives and serve with Spanish Potatoes.

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

THEHEALTHYIRISHMAN.COM

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

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Red Snapper Veracruz

May 1st, 2009

Veracruz is a central Mexican city on the Gulf of Mexico. Food is the passion of virtually everyone who lives there and seafood in particular, is eaten all through out the day. This sauce, although Mediterranean in style, is a classic dish from this area and goes down as a treat with all the locals. You’ll love how easy this is and the taste–man, outrageous!

Happy Cinco de Mayo!

RECIPE:

Serves 4

4 x 5 oz Red Snapper fillets

1/2 cup white onion – fine dice
2 garlic cloves – minced
1/2 large Jalapeno – cut in 1/2 lengthwise
28 oz can crushed tomatoes
1/4 cup green olives – pitted, chopped
2 tbsp capers – drained & chopped
1/4 cup fresh oregano – chopped
2 bay leaves
2 tbsp olive oil

DIRECTIONS:

Preheat skillet on medium heat for 1 minute. Add olive oil. Saute onion for 1 minute, stirring. Add garlic and stir for 30 seconds. Add chopped tomatoes, olives, capers. oregano and bay leaves. Bring to a boil then reduce to a simmer. Simmer on low until sauce begins to reduce and thicken about 25 minutes approx. Taste and season.

Preheat oven to 425F. Lay 4 tbsp of the cooked sauce in bottom of baking dish. Season each snapper fillet with S&P and place fish on top of sauce. Spoon remaining sauce over each fillet and bake uncovered for 15-18 minutes until fish is firm to touch.

Fresh, simple, healthy and muy delicioso! (says the Irishman)

THEHEALTHYIRISHMAN.COM

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

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Health Habits

Posts Tagged ‘edgy chef’

Grilled Tuna Burger

Summer Sufferin' Succotash (with Grilled Chicken)

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Related Posts

Southwestern Salmon Salad

Sizzling Summer Steak Tacos

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Related Posts

Lamb Burgers with Cucumber Mint Raita

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Mum's Turkey Meatloaf

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Grilled Wild Shrimp and Veg

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Tomato Egg Cups

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Related Posts

Red Snapper Veracruz

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