Brainfood’s Favorite Recipes

Check out Brainfood’s selection of favorite recipes and original participant recipes

Cobb Salad

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Ingredients: 

Makes 5-6 servings

For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

For the salad:
Cooking spray
¼ pound turkey bacon
2 eggs, hard boiled
3 heads romaine lettuce, coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
½ avocado, diced (about 3/4 cup)
1 cup cooked chicken breast breast, diced
½ cup crumbled Roquefort or Blue cheese (about 2 ounces)

Preparation: 

Make Dressing
1. In a small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper.
2. In a slow, steady stream, whisk in the oil until blended. Set aside.

Boil Eggs
3. Place the eggs in a pot and cover with cold water by a 1-inch or so.
4. Bring to a gentle boil. Then turn off the heat, cover, and let sit for 10 minutes.
5. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking.
6. Crack and peel each egg, place in a medium mixing bowl.

Assemble Salad
7. Slice the turkey bacon into ¼-inch strips.
8. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat.
9. Add the turkey bacon to the skillet and cook over stirring frequently, until it is cooked through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
10. Chop the eggs and set aside.

11. In a large bowl toss the romaine and watercress with 2/3 of the dressing.
12. Put the dressed greens onto a large serving dish.
13. Place the tomatoes on top of the lettuce forming a row down the middle.
14. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped turkey bacon on top of the greens.
15. Drizzle with the remaining dressing and serve.

Minted Yogurt Dipping Sauce

Recipe Courtesy Of: 
Emeril Lagasse, www.foodnetwork.com
Ingredients: 

Makes generous 1 cup sauce

1 ¼ cups plain Greek yogurt, drained overnight in a cheesecloth-lined fine mesh sieve
1 tablespoon chopped fresh mint leaves
1 ¼ teaspoons salt, plus a pinch
1/8 teaspoon freshly ground black pepper, plus 1/8 teaspoon
1 lemon, zest finely grated and juiced
2 tablespoons olive oil

Preparation: 

1. Combine the yogurt, mint, salt, pepper, lemon zest, olive oil, and lemon juice and whisk to combine.
2. Refrigerate until ready to serve the meatballs.

Zesty Chicken Meatballs

Recipe Courtesy Of: 
foodnetwork.com, Sunny Anderson, 2010
Ingredients: 

Makes 28 to 30 mini meatballs

1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
¼ cup unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon fresh oregano leaves, chopped, about 1 small sprig
1 tablespoon fresh thyme leaves, chopped, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

Preparation: 

1. In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl.
2. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs.
3. Warm the butter and oil in a large pan over medium-high heat.
4. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing.
5. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch.
6. Transfer to a paper towel-lined plate to drain.
7. Serve with Minted Yogurt Dipping Sauce

Three-Apple Crumble

Recipe Courtesy Of: 
Robert Irvine, www.foodnetwork.com
Ingredients: 

Makes 6 servings

6 large apples, peeled, cored and medium diced (2 each of 3 different varieties: Granny Smith, Winesap, Rome Beauty, Stayman, Braeburn)
6 tablespoons sugar, divided
¾ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter, cut into pieces
1 lemon, juiced
1/3 cup brown sugar
1 pint vanilla ice cream, for serving

Preparation: 

1. Preheat oven to 400 degrees F.
2. Place the apples and half the sugar (3 tablespoons) into a saucepan and cook over medium heat for approximately 10 minutes or until apples begin to soften.
3. Drain them and set aside.
4. Combine the remaining 3 tablespoons sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
5. Coat the apples with the lemon juice and spoon into a deep baking dish.
6. Top with the crumble mix and sprinkle with the brown sugar, and bake until done, about 30 minutes.
7. Serve scoops topped with vanilla ice cream.

Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms

Recipe Courtesy Of: 
Health January 2004
Ingredients: 

Makes 4 servings (serving size: 1 cup)

1 pint cherry tomatoes
Cooking spray
8 teaspoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 pint cremini mushrooms, sliced (about 2 cups)
2 large garlic cloves, minced
3 turkey-bacon slices, cut into slivers
10 cups collard greens, rinsed, de ribbed, chiffonade
1 tablespoon balsamic vinegar

Preparation: 

1. Preheat oven to 400 degrees F.
2. Place tomatoes in a medium glass baking dish lightly coated with cooking spray. Drizzle with 2 teaspoons oil and a pinch each salt and pepper. Bake at 400° for 15 minutes, until tomatoes are hot and skins are wrinkled. Cover with foil; set aside.
3. Place 2 teaspoons oil in a large nonstick skillet over medium-high heat.
4. Add mushrooms, and sprinkle with a pinch each salt and pepper. Sauté just until mushrooms are tender and golden brown, about 5 to 8 minutes. Transfer to a plate, and keep warm.
5. Add 2 teaspoons oil to the same skillet over medium-high heat, along with half of garlic and half of bacon; sauté 30 seconds.
6. Add half of collard greens, and stir-fry just until greens are wilted; transfer to a large metal bowl.
7. Repeat with remaining 2 teaspoons oil, garlic, and bacon, and sauté briefly before adding remaining greens. Stir-fry just until greens are wilted; add to bowl.
8. Add tomatoes and mushrooms to the bowl with greens.
9. Pour vinegar into skillet (be careful of fumes); simmer 30 seconds.
10. Drizzle vinegar over salad, and lightly toss along with salt and pepper to taste. Serve warm.

Asian Sesame Noodle Salad

Recipe Courtesy Of: 
Guy Fieri, www.foodnetwork.com
Ingredients: 

Makes 4 servings

1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, julienned
2 celery stalks, julienned
5 green onions, bottom 4 inches, thinly sliced
½ cup napa cabbage, thinly sliced
½ red bell pepper, julienned
½ cup bok choy, julienned
1 cup bean sprouts, optional
3 tablespoons fresh cilantro leaves, minced
3 tablespoons sesame seeds, toasted, for garnish

Preparation: 

1. In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
2. In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
3. Garnish with sesame seeds.

Jamaican Jerk Paste & Chicken Skewers

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Recipe Courtesy Of: 
Amy
Ingredients: 

Jerk paste:

2 cups finely chopped scallions
1 Scotch bonnet, seeded and minced (please wear gloves)
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground Jamaican allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
Pineapple Juice to taste

Chicken Skewers:

3 chicken breasts, cut into 1 inch cubes
2 yellow bell peppers, cut into 1 inch cubes
2 red peppers, cut into 1 inch cubes
1 red onion cut into medium sized wedges
1 batch Jamaican Jerk Paste
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
Wooden Skewers that have been soaked at least 20 minutes in water.

Preparation: 

To make the jerk paste:

1. Combine all jerk paste ingredients in a food processor and blend until smooth.
2. Adjust seasonings.
3. Toss chicken breast pieces with Jamaican Jerk Paste in a large bowl. Cover and let marinate in the refrigerator for 15-20 minutes.

To assemble the chicken skewers:

1. Preheat oven to 375 F
2. Toss onion and pepper pieces with olive oil, salt, and pepper.
3. Remove skewers from water and pat dry.
4. Thread chicken, peppers, and onions onto the skewers.
5. Roast skewers in the oven until cooked, 15-20 minutes, turning occasionally.

Sweet Potato Biscuits

Sweet Potato Biscuits.jpg
Recipe Courtesy Of: 
Aunt Louise Bounds
Ingredients: 

Makes 12-15 biscuits

4 cups hand mashed sweet potatoes
1 cup shortening
1 cup sugar
5 cups flour
3 tablespoons baking powder
1 tablespoon baking soda
1 teaspoon salt

Preparation: 

1. Roast 4-5 sweet potatoes at 400 F until potatoes are soft throughout (time may vary with size of sweet potatoes.)
2. Peel off sweet potato skins and any brown bits that cling to the potato.
3. Raise oven heat to 425 F.
4. Mash potatoes and measure out 4 cups.
5. Mix together dry ingredients in a large bowl.
6. Add mashed sweet potatoes to dry ingredients and mix by hand, or mix potatoes and dry ingredients together on a clean work surface. Be careful not to over mix dough; it should still have some visible streaks of potato in it.
7. Pat dough into a large rectangle on a lightly floured work surface and cut into smaller square sized biscuits.
8. Transfer squares to a baking sheet lined with parchment paper and bake 12-15 minutes.

Pizza

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Recipe Courtesy Of: 
Chris Sadler
Ingredients: 

(makes about 3 medium personal pizzas or 1 large pizza)

4 cups all purpose flour
2 teaspoons instant yeast
2 tablespoons olive oil
1 ½ teaspoons salt
½ cup warm water
1 ¼ cups room temperature water

Preparation: 

1. Sprinkle the yeast into the warm ½ cup of water and let stand until the yeast dissolves and swells, about 5 minutes.
2. Add the 1 ¼ cups room temp water and oil. Stir to combine
3. Mix together 2 cups of the flour and the salt.
4. Add the liquid ingredients and stir together with a wooden spoon. Add almost all of the remaining 2 cups flour so that a workable ball of dough forms.
5. Turn out onto a floured work surface and knead, using the remaining flour (or more) as necessary if the dough is still sticky. Knead until smooth and elastic
6. Oil dough and put in a large bowl, covered loosely with plastic wrap.
Let rise until doubled in size, 1.5 to 2 hours.
7. Preheat oven 400 degrees.
8. Before assembling Pizza, get all toppings ready, and generously dust the pizza pan or baking tray with corn meal.
9. Punch down the risen dough, return to the floured surface, and knead for a few minutes.
10. Stretch the dough into a thin circle, and place it on the corn meal.
11. Brush the top surface with olive oil, and apply desired toppings.
12. Bake pizza for 10-12 minutes, or until crust is golden and toppings are bubbling.