Chef Yolanda Banks

Epicurean, Culinary Instructor & Cookbook Author

Acquire a taste for Fresh Fabulous

Bringing seasonal, healthy, global cuisine to your kitchen.

Fresh is Fabulous

I make delicious food that happens to be healthy... moderation over deprivation!

Sandwiches, Pizza & Wraps

Black Bean Quesadillas
Ingredients1 can black beans, rinsed and drained
1/4 cup yellow onions, finely chopped
1 teaspoon garlic, minced
1 teaspoon ground cumin
1 teaspoon ancho chile powder
1/2 cup low sodium chicken broth
kosher salt, to taste
8 large whole wheat flour tortillas
1 cup Monterey Jack cheese, shredded
1 tablespoon fresh cilantro, chopped
cooking sprayMethod

1. In a small saucepan, combine beans, onions, garlic, cumin, chile powder, chicken broth, and salt; bring to a boil. Reduce heat to medium-low, cook for 10 minutes, uncovered.
2. Using a potato masher, mash beans until they are creamy, but still chunky. Taste and adjust seasoning if necessary.
3. Place 1 tortilla on work surface. Spread 1/4 cup of mashed beans onto tortilla, top with 1/4 cup of cheese, cilantro, then another tortilla. Repeat with remaining tortillas and beans until gone. Quesadillas can be made 1 day in advance; store, refrigerated. Bake when ready to serve.
4. Preheat oven to 400 degrees. Spray both sides of quesadilla with cooking spray; transfer to a baking sheet lined with parchment. Bake quesadillas for about 7 minutes or until lightly brown and cheese melts. Cut quesadillas into 8 wedges and serve.

Source
Yolanda Banks

 


Ham & Spinach Wraps
Wraps can be made up to 1 day in advance. To store wrap tightly in plastic or waxed paper; refrigerate until ready to eat.Ingredients4 medium whole wheat tortillas
4 tablespoons low-fat herbed cream cheese
8 slices low sodium ham, thinly sliced
8 ounces baby spinach

Method

1. Spread 1 tablespoon cream cheese evenly onto each tortilla. Top each with 2 slices of ham and 2 ounces of spinach each; roll tightly.

Notes

You can substitute goat cheese for the cream cheese if you’d prefer.  You can also swap out the spinach with arugula or use whatever ingredients you like.  Make it your own!

Servings 4Source
Yolanda Banks

 


Middle Eastern Buffalo Burgers
You can substitute ground turkey, chicken or ground chuck for the buffalo. Buffalo is extremely high in protein and low in fat so it’s a great red meat option, without all the fat of beef.Ingredients2 pounds ground buffalo meat
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh flat-leaf parsley, finely chopped
2 teaspoons ground cumin
2 teaspoons garlic, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pickled Shallots
3/4 cup balsamic vinegar
1/4 cup white balsamic vinegar
1 tablespoon sugar
1 tablespoon kosher salt
1 1/2 cups shallots, sliced
Tahini Sauce
6 ounces Greek yogurt
1 tablespoon tahini paste
1/2 teaspoon garlic, minced
1/2 teaspoon kosher salt
4 slices Havarti cheese
4 whole wheat buns, toasted
4 slices tomato
baby arugula

Method

1. For the burgers: In a large bowl, combine buffalo meat, cilantro, parsley, cumin, garlic, salt and pepper. Using hands, gently mix well. Divide mixture evenly and form into patties. Using thumb, press center of burger slightly. (This will keep the burger from expanding in the middle when it cooks.). Refrigerate for at least 30 minutes or overnight. Let sit at room temperature for 30 minutes before cooking.
2. For the Pickled Shallots: In a medium bowl, whisk vinegars, sugar, and salt; add shallots. Stir well to fully incorporate pickling liquid into shallots. Let shallots pickle for at least an hour or up to 3 days. (The longer they sit, the softer they will become.). Refrigerate until ready to use.
3. For the Tahini Sauce: In a small bowl, combine all ingredients; stir well. Tahini sauce can be made up to 2 days in advance. Refrigerate until ready to use.
4. Heat grill to high heat; oil well. Place burgers on grill; cook for 3-4 minutes per side. DO NOT OVERCOOK! (Buffalo is extremely lean and it can go from perfectly cooked to overcooked in seconds. ). One minute before burgers are done, place cheese on top to melt.
5. To serve burgers: Spread Tahini Sauce onto buns. Place burger onto bun, top with tomato, pickled shallots, and arugula.

Notes

Serve with a simple mixed green salad dressed with lemon juice and olive oil. Or serve with oven-baked sweet potato fries.
Servings: 4

Source
Yolanda Banks

 


Pepperoni Pizza
 Ingredients1 package yeast
1 tablespoon honey
1 1/4 cups lukewarm water, (110-115 degrees fahrenheit)
1 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 tablespoon extra virgin olive oil
2 teaspoons kosher salt
2 cups good quality pizza sauce, divided
1 1/3 cups pepperoni
4 cups part-skim mozzarella cheese, shredded, divided
1 cup Parmigiano-Reggiano cheese, grated, dividedMethod
1. For the dough: Place yeast, honey, and lukewarm water into a measuring cup; stir to combine. Let sit for 5 minutes to allow yeast will proof.
2. Put the remaining ingredients into a food processor; pulse to combine. Add proofed yeast; pulse until the dough forms a ball. Remove dough; transfer to a well oiled bowl. Cover with a damp kitchen towel; let rise in a warm place for an hour or until dough has doubled in size.
3. Punch down dough; transfer to a floured surface and knead briefly. Divide dough into 4 equal portions, rolling each one into a ball. (If you want larger pizzas, divide dough into 2 equal portions.) Place balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring dough to room temperature before proceeding.
4. On a floured board roll and stretch each piece of dough into a 7-8 inch circle. Place each onto a floured pizza peel and top each with 1/2 cup of sauce, 1/3 cup pepperoni, 1 cup mozzarella and 1/4 cup Parmiagiano-Reggiano cheese.
5. To bake, place a pizza stone on the bottom rack of the oven; preheat to 550 degrees. (Allow oven to heat for at least 30 minutes, so the stone is nice and hot.) Once the oven has preheated, slide pizza off of peel onto the stone. Bake pizza for about 8-10 minutes or until cheese has melted and pizza is bubbly.
Source
Yolanda Banks

 


Turkey & Swiss Panini
You can substitute the cheese, bread or turkey with your favorite combination of ingredients. Get creative and play with different flavors!Ingredients2 tablespoons unsalted butter
4 slices rye sandwich bread
1 1/2 cups swiss cheese, shredded
8 slices low sodium turkey breast

Method

1.  To assemble sandwiches, divide cheese evenly among all 8 slices of bread.  Place 2 slices of turkey onto 4 of the slices of bread; top with remaining slices of cheese bread; press down.  This step can be done up to 1 day in advance.  Wrap tightly with foil until ready to cook.
2.  Heat a skillet or griddle over medium-low heat; place sandwiches into skillet; cook until golden brown; about 3 minutes per side.

Notes

Feel free to use sliced cheese instead of shredded.

Servings 4Source
Yolanda Banks

 


Teriyaki Turkey Sliders with Pineapple Chutney
Chutney can be made up to a week in advance. Cool completely, store covered, in the refrigerator.Ingredients2/3 cup low sodium soy sauce
4 tablespoons mirin
4 tablespoons dark brown sugar
2 tablespoon fresh ginger, grated
2 tablespoon fresh garlic, grated
3/4 cup green onions , finely chopped
1/2 cup fresh cilantro, finely chopped
2 pounds ground turkey, all-natural 97% lean
2 cups red cabbage, shredded
1 large carrot , shredded
12 whole wheat dinner rolls, split and toasted
Pineapple Chutney
3 cups golden pineapple, diced
1 medium red onion, finely chopped
1/2 cup light brown sugar
1/2 cup rice wine vinegar
1 serrano chile, finely chopped
4 whole star anise
1 teaspoon kosher salt

Method
1. In a small bowl, combine soy sauce, mirin, sugar, ginger, garlic, green onions, and cilantro; mix well.
2. In a medium bowl, combine turkey and half of soy mixture; gently mix to incorporate. Divide mixture into 12 equal portions. Using wet hands, form each portion into patties about 1/2 an inch thick. Place on a parchment-lined baking sheet, cover with plastic and chill for at least an hour or up to one day before cooking.
3. Place cabbage and carrots in a medium bowl, add reserved soy mixture; mix well. Set aside until ready to serve. May be made up to 6 hours in advance.
4. While burgers chill, make the chutney. Combine all chutney ingredients in a medium sauce pan; bring to a boil. Reduce heat to medium-low, cook, uncovered, for about 30 minutes or until thick.
5. When ready to cook, heat grill to high heat. Place burgers onto well-oiled grill; cook for 2-3 minutes per side, turning once.
6. To serve: Spread buns with about a tablespoon of chutney, top with burger, add about a tablespoon of cabbage mixture on top.

Servings: 12

Source
Yolanda Banks

 

Peach Tart Tatin
Salmon-Nicoise
Fig & Goat Cheese Crostini
Fish-Tacos

View My Lunch Gallery

 

 
 
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