Christmas Recipes!!

Here are a few recipes that may help you through the Christmas season!

Spinach Soup
Prep: 10 Min.                      Cooking: 25 Min.
Vegetables: 1 Cup               Servings: 4

Ingredients
2 tbsp non-hydrogenated margarine (30ml)
2 French Shallots, thinly sliced
1 Medium sized leek (white and light green parts), thinly sliced
1 stalk celery, finely chopped
4 cups light chicken broth (1 L)
18 oz fresh baby leaf spinach (500 g)
2 tsp of dried thyme (10ml)
salt and pepper to taste

Preparation
Heat margarine in large saucepan. Saute shallots, leek and celery for 5 minutes. Add Chicken broth.
Bring to a boil, cover and simmer for 10 more minutes. Cool slightly, then transfer soup to a blender, working in two batches if necessary, add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Add salt and pepper to taste. Blend until smooth.

Green Beans with Sweet Onion Dressing
Prep.: 10 Min.                    Cooking: 10 Min.
Vegetables: 1 cup               Servings: 8

Ingredients

Dressing
1 cup finely chopped sweet onion (250 ml)
2 tbsp wine vinegar (30ml)
2 tbsp grainy Dijon mustard (30 ml)
salt and pepper to taste
3 tbsp extra-virgin olive oil (45 ml)
1/2 cup finely chopped Italian parsley (125 ml)

Salad
2 1/2 lb green beans, trimmed (1.15 kg)
16 radishes, sliced paper-thin

Preparation
Stir together onion, vinegar, mustard, salt and pepper in a large bowl. Marinate about 10 Min. Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 min. Transfer to a large ice bath to stop cooking. drain and pat dry. Whisk oil and parsley into onion mixture, and then toss with beans and radishes.

Christmas Salad
Prep.: 15 min.                 Servings:10 to 12
Vegetables: 1 cup          

Ingredients
Dressing (1cup/250 ml)
1/4 cup apple cider vinegar (60 ml)
1/2 cup extra-virgin olive oil (125ml)
1 tbsp lemon juice (15ml)
1 tsp Dijon mustard (5 ml)
1 tsp splenda or stevia (5 ml)
1 tsp minced fresh rosemary (5 ml)
3 cloves garlic, minced
salt and pepper, to taste

Salad
1 bunch arugula OR medium head romaine Lettuce
1 medium head radicchio OR red leaf lettuce
2 heads Belgian endive
1 sweet green pepper, seeded and sliced OR 1/2  cucumber, sliced
1 1/2 cup (375 ml) cherry tomatoes, halved OR 2 medium tomatoes, cut into wedges
1 1/2 cup white mushrooms, sliced OR 1/2 cup white onion, sliced into rings

Preparation
Dressing: Combine all of the ingredients in a bowl, and whisk or shake until well mixed. Salad: wash the lettuces, pat dry, trim, and tear into bite-size pieces. toss them together in the bowl, and then top them with the vegetables. Serve with dressing on the side, or you can toss the salad with some vinaigrette and serve immediately. you can keep the remaining dressing in the refrigerator.

Grilled Rib Eye with Indian-Spiced Mushrooms
Prep: 10 Min.                   Cooking: 20 Min
Vegetables: 1/2 cup          Servings: 4

Ingredients
2 boneless rib-eye steaks (about 3/4 lb each)
salt and pepper to taste
2tsp finely chopped peeled ginger
1 tsp finely chopped garlic
1/2 tsp each ground cumin and curry powder
1/8 tsp cayenne
2 tbsp non-hydrogenated margarine
1 tbsp tomato paste
1 lb cremini mushrooms, halved
1/4 cup water
2 tbsp chopped cilantro

Preparation
Prepare a gas grill for indirect-heat cooking over medium-high heat (gas grill instructions: preheat all burners on high, covered, 10 min. Then, just before grilling, turn off one burner - the middle one if there are 3) Pat steaks dry and season each with salt  and pepper. Sear steaks directly over heat, covered, turning once, until well browned, 3 to 5 min total. Move steaks to area over turned-off  burners and grill, covered, 6 to 8 min more for medium-rare. Let rest on a cutting board while preparing mushrooms. cook ginger, garlic and spices in margarine in a large heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and cook, stirring occasionally, until mushrooms are tender and coated, 5 to 7 min. Season with salt and pepper. Remove from heat and stir in Cilantro. Slice steaks across the grain and serve with mushrooms.

Turkey Goulash
Prep: 15 Min             Cooking: 20 Min
Vegetables 1 cup       Servings: 4

Ingredients
1/2 tsp caraway seeds
1 lb boneless skinless turkey breasts
2 tbsp non-hydrogenated margarine
3 cups sliced mushrooms
2 french shallots, chopped 4 cloves garlic minced
1 tbsp paprika
1/2 tsp each salt, pepper and dried thyme
3 tbsp all purpose flour
1 1/3 cup light chicken broth
1/4 cup tomato paste
1/4  cup chopped fresh parsley
1/4 cup light sour cream

Preparation
Using mortar and pestle or side of chef's knife, crush caraway seeds; set aside. cut turkey into 3/4-in chunks. in Dutch oven, heat half of the margarine over medium-high heat; fry turkey, in batches, until browned outside and no longer pink inside, about 4 min. Remove to bowl. Add remaining margarine to pan. Add mushrooms, shallots, green pepper, garlic, paprika, salt, pepper, thyme and caraway seeds; cook over medium heat, stirring occasionally until shallot is softened, about 5 min. Add flour; cook, stirring , for 1 min. stir in broth and tomato paste; cook, stirring often, until thickened enough to coat back of spoon, about 5 min. Return turkey and any accumulated juices to pan. Add parsley and sour cream; stir until heated through.