0310grapefruitrecipes324ko.cfm
Not just for breakfast...Grapefruit
"Not just for breakfast...Grapefruit">
Not just for breakfast...Grapefruit
Improving your overall health is easy and flavorful when you prepare dishes with a mix of functional superfoods. These antioxidant-rich gems from the fruit, vegetable, whole grain, legume, nut and fish categories provide a substantial number of nutrients compared to their total calories to actively benefit the body.
Among the tastiest superfruits, fresh grapefruit and 100 percent grapefruit juice step gracefully from the breakfast table into great tasting dishes from appetizers to desserts and can help enhance vitamin C and antioxidant intake.
Building on her philosophy of simple and healthful cooking, "Skinny Chef" Jennifer Iserloh created recipes pairing grapefruit with other superfoods to boost the nutritional benefits of tasty, easy-to-prepare dishes for your family and friends. "Cooking with superfoods is one of the simplest ways to naturally support a healthy immune system and improve our well-being inside and out," says Iserloh.
The versatile grapefruit supplies nutrients to help rejuvenate the body, such as vitamin C, folate, potassium and magnesium, as well as lycopene in pink or red grapefruit. Including fresh grapefruit or 100 percent grapefruit juice as part of a healthy diet may help fight heart disease and cancer, slow signs of aging, and aid in the maintenance of healthy weight and cholesterol levels. Both are fat-free and contain fewer than 100 calories per serving.
Check out "Skinny Chef's" other recipes using fresh grapefruit and 100 percent grapefruit juice, or enter your own in a contest at GoFloridaGrapefruit.com.
Teriyaki Salmon Skewers with Grapefruit
1 large Pink grapefruit
1 cup 100 percent Florida grapefruit juice (about 8 ounces)
1/4 cup reduced sodium soy sauce
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons rice wine or apple cider vinegar
2 cloves garlic, minced
1 pound of boneless wild skinless salmon, cut into 1-inch chunks
1/2 pound cherry tomatoes
1 yellow or orange pepper, seeded and cut into 1-inch chunks
1 zucchini, cut into 1/2-inch chunks
1 small red onion, peeled and cut into 1-inch chunks
12 wooden skewers
Cut the top and bottom off one of the grapefruit. Place it cut-side down on a cutting board. With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit. Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact). Cut each "flower" in half and set aside. Pour 1 cup of Florida grapefruit juice into a small saucepan. Add the soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic. Bring to a boil. Reduce to a simmer and cook 15-20 minutes, stirring occasionally until the sauce reduces by half and starts to thicken. Set aside. Preheat oven to 400 F. Cover two cookie sheets with aluminum foil. Coat the aluminum foil with cooking spray. Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers. Drizzle with half the teriyaki sauce and bake 10 to 12 minutes until the vegetables are soft and the salmon is no longer translucent in the center but still moist. Drizzle with remaining sauce and serve immediately. Serves 4.
Almond Crusted Chicken with Grapefruit Basil Salad
1 cup sliced almonds
2 tablespoons ground flax meal
1 teaspoon salt, divided
2 egg whites
1/4 teaspoon freshly ground black pepper
1/2 cup whole wheat bread crumbs or whole wheat cracker crumbs
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 Pink grapefruit, sectioned
1/2 cup 100 percent Florida grapefruit juice
1/4 cup chopped fresh basil
2 heads Boston or Bibb lettuce, torn (about 1/2 pound)
1 pound green beans, steamed 2-3 minutes until crisp-tender
Non-stick cooking spray
Coat a large cookie sheet with cooking spray. Preheat over to 425 F. Place almonds, flax meal and salt on a large piece of wax paper or aluminum foil. Mix with fingertips until the flax is well combined. Place egg whites in a shallow bowl. Sprinkle chicken with half the salt and pepper on both sides. Dip chicken in egg and press into the bread crumb mixture to coat both sides. Transfer to baking sheet and spray the top of the chicken with cooking spray. Bake for 10 to 15 minutes or until chicken is no longer pink in the center and the topping is crunchy. Meanwhile, mix olive oil, mustard, basil and remaining salt in a large bowl. Cut one half of the grapefruit into sections. Pour 1/2 cup of Florida grapefruit juice into the large bowl. Add grapefruit sections, lettuce and green beans; toss. Serve immediately with chicken. Serves 4.
Combine all ingredients in a blender or food processor and mix until smooth. Pour into popsicle molds and freeze. Makes 8 (2.5 ounce) popsicles.
Peak Season Grapefruit Shopping Tips
--Buy now. Florida grapefruit is in peak season from winter through spring. All varieties can be easily found at your local grocery store and are ready to eat because they are fully ripe when picked. One-hundred percent grapefruit juice is available year-round.
--Color choices. The most popular Florida grapefruit varieties are Marsh White, Ruby Red and Pink. Most have yellow skin with overtones of pink, white, orange or green. Sometimes, small blemishes, or wind scars, appear on grapefruit skin as result of the fruit rubbing against its tree branches, but these marks are only skin deep! They do not affect the juicy flavor.
--Storage tips. Grapefruit is best stored loose at cool room temperature. For top quality flavor and nutrition lasting up to three weeks, store in your refrigerator crisper. Unrefrigerated grapefruit will remain fresh for four to five days.
3/24/08
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