Adapted from Cooking Light
Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.
Yield: 4 servings
Ingredients
Marinade:
1/2 cup chopped fresh parsley (I used Italian parsley)
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground red pepper
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
~~~
4 (6-ounce) salmon or steelhead trout fillets with skin
Cooking spray
~~~
Topping (to mix with marinade, after marinating the salmon)
1 lemon
3 cups thinly sliced, bite-size mixed bell pepper (some combo of red, yellow, orange, and green, for flavor and color)
2 Tbsps water
1 large plum tomato, cut crosswise into 1/4-inch-thick slices
Preparation
1. Preheat oven to 400°.
2. Combine first 10 ingredients ("marinade") in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.
3. Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use. Add the lemon slices, red and green bell pepper slices, 2 Tbsps water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover dish with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 Tbsps pan juices.
Nutritional Information
Calories: 319
Fat: 15.6g
Protein: 37.5g
Carbohydrate: 6.7g
Fiber: 2.3g
Cholesterol: 87mg
Iron: 1.5mg
Sodium: 383mg
Calcium: 50mg
Tuesday, August 10, 2010
Saturday, August 7, 2010
Tuscan Lamb Chops
From Better Homes and Gardens Fast-Fix One-Dish Meals
Serves 4
Ingredients:
8 lamb rib chops, cut 1" thick (about 1 1/2 lb)
salt
ground black pepper
1 Tbsp olive oil
3 cloves garlic, minced
15 oz can cannellini (white kidney) beans, drained and rinsed
14.5 oz can Italian-style stewed tomatoes
2 Tbsp balsamic vinegar
2 tsp dried crushed rosemary
Fresh rosemary sprigs for garnish
Directions:
1. Trim fat from chops, season with salt and pepper.
2. In a very large skillet, heat oil over medium heat. Add chops and cook for 8 minutes or until medium doneness, turning once (4 min/side). Transfer chops to a serving plate and keep warm.
3. Stir garlic into drippings in skillet. Cook and stir for 1 minute, then add beans, undrained tomatoes, balsamic vinegar, and dried rosemary. Bring to boiling, then reduce heat and simmer, uncovered, for 5 minutes.
4. Return chops to skillet; cover and cook for 2-3 minutes to heat through.
Per serving:
266 calories
11 g fat
6 g fiber
Note: the beans are almost worth making solo; not sure how they'd taste without the lamb flavor, though. But they were yummy!
Serves 4
Ingredients:
8 lamb rib chops, cut 1" thick (about 1 1/2 lb)
salt
ground black pepper
1 Tbsp olive oil
3 cloves garlic, minced
15 oz can cannellini (white kidney) beans, drained and rinsed
14.5 oz can Italian-style stewed tomatoes
2 Tbsp balsamic vinegar
2 tsp dried crushed rosemary
Fresh rosemary sprigs for garnish
Directions:
1. Trim fat from chops, season with salt and pepper.
2. In a very large skillet, heat oil over medium heat. Add chops and cook for 8 minutes or until medium doneness, turning once (4 min/side). Transfer chops to a serving plate and keep warm.
3. Stir garlic into drippings in skillet. Cook and stir for 1 minute, then add beans, undrained tomatoes, balsamic vinegar, and dried rosemary. Bring to boiling, then reduce heat and simmer, uncovered, for 5 minutes.
4. Return chops to skillet; cover and cook for 2-3 minutes to heat through.
Per serving:
266 calories
11 g fat
6 g fiber
Note: the beans are almost worth making solo; not sure how they'd taste without the lamb flavor, though. But they were yummy!
Moroccan Lamb Stew
Adapted from BHG Fast-Fix One-Dish Meals
Ingredients:
2 lb lean boneless lamb
3 large carrots, cut into 1" pieces
2 large onions, cut into wedges
3 medium tomatoes (Roma works best), chopped
2 tsp cumin
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes
2 c chicken broth
1 c dry couscous
1/4 c currants, raisins, or golden raisins
Directions:
1. Trim fat from meat, cut lamb into 3/4" cubes.
2. In a 4 quart slow cooker, combine lamb through spices, and pour broth over all ingredients
3. Cover and cook on low for 9-10 hours or high for 4-5 hours
4. In a separate pot, boil 1 c water and 1 c lamb juices; stir in couscous and dried fruit and remove from heat. Stir after 5-7 minutes to fluff couscous, and serve (on plates or in bowls) with lamb.
Ingredients:
2 lb lean boneless lamb
3 large carrots, cut into 1" pieces
2 large onions, cut into wedges
3 medium tomatoes (Roma works best), chopped
2 tsp cumin
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes
2 c chicken broth
1 c dry couscous
1/4 c currants, raisins, or golden raisins
Directions:
1. Trim fat from meat, cut lamb into 3/4" cubes.
2. In a 4 quart slow cooker, combine lamb through spices, and pour broth over all ingredients
3. Cover and cook on low for 9-10 hours or high for 4-5 hours
4. In a separate pot, boil 1 c water and 1 c lamb juices; stir in couscous and dried fruit and remove from heat. Stir after 5-7 minutes to fluff couscous, and serve (on plates or in bowls) with lamb.
Sweet Pickled Watermelon Rind
Adapted from Cooks.com
Note: this recipe takes about 3 days to make, but most of the work is on the third day. Start on a Wednesday night, or at the beginning of a 3-day weekend.
Ingredients
About 4 qts. cubed watermelon rind
Water
3 tbsp. salt
3 1/2 c. vinegar + 1/2 c. water
6 c. sugar
4 sticks whole cinnamon
1 tbsp. whole cloves
Evening 1:
Pare outer green peel from the firm white inner rind of 1 small watermelon, discarding any pink flesh. Cut in 1-inch cubes. Cover with cold water, add the salt and let stand overnight.
Morning 2:
Drain, rinse with fresh water and drain again. Cover again with fresh water and bring to boiling. Simmer over low heat until cubes are just barely tender: DON'T OVERCOOK. Drain.
Combine the vinegar with the 1/2 cup water; add sugar; tie the spices in a small cloth bag (or place in a tea strainer) and add. Bring to boiling and cook 5 minutes. Pour over the rind cubes and let stand 24 hours.
Morning 3:
Drain off the syrup and bring it to boiling, then pour it again over the cubes. Let stand 24 hours.
Morning 4:
Bring all to boiling and simmer 5 minutes. Fill hot sterilized jars and seal. Makes about 7 pints.
Note: this recipe takes about 3 days to make, but most of the work is on the third day. Start on a Wednesday night, or at the beginning of a 3-day weekend.
Ingredients
About 4 qts. cubed watermelon rind
Water
3 tbsp. salt
3 1/2 c. vinegar + 1/2 c. water
6 c. sugar
4 sticks whole cinnamon
1 tbsp. whole cloves
Evening 1:
Pare outer green peel from the firm white inner rind of 1 small watermelon, discarding any pink flesh. Cut in 1-inch cubes. Cover with cold water, add the salt and let stand overnight.
Morning 2:
Drain, rinse with fresh water and drain again. Cover again with fresh water and bring to boiling. Simmer over low heat until cubes are just barely tender: DON'T OVERCOOK. Drain.
Combine the vinegar with the 1/2 cup water; add sugar; tie the spices in a small cloth bag (or place in a tea strainer) and add. Bring to boiling and cook 5 minutes. Pour over the rind cubes and let stand 24 hours.
Morning 3:
Drain off the syrup and bring it to boiling, then pour it again over the cubes. Let stand 24 hours.
Morning 4:
Bring all to boiling and simmer 5 minutes. Fill hot sterilized jars and seal. Makes about 7 pints.
Butternut Squash Soup
Adapted from Food Network
Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg and Cinnamon
Salt and freshly ground black pepper
Brown sugar (optional, to taste)
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, cinnamon, salt, and pepper. Add brown sugar to taste. Serve.
Note: freezes well.
Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg and Cinnamon
Salt and freshly ground black pepper
Brown sugar (optional, to taste)
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, cinnamon, salt, and pepper. Add brown sugar to taste. Serve.
Note: freezes well.
Zucchini Basil Lasagna
Adapted from Cooking Light
Ingredients
2 cups fat-free cottage cheese or ricotta
1 cup chopped fresh basil
2 large egg whites
Cooking spray
4 cups chopped zucchini (1/2" cubes)
2-3 minced garlic cloves
1/2 cup chopped onion
2 cups pasta sauce (e.g., Ragu)
1/2 tsp red pepper flakes
9 oven-ready lasagna noodles (such as Barilla)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°.
Combine first 3 ingredients in a food processor; process until smooth.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, garlic, and onion; sauté 5 minutes or until tender. Stir in sauce and pepper flakes; remove from heat.
Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, and one-third mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.
Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
Nutritional Information
Calories: 227 (24% from fat)
Fat: 6g (sat 3.1g,mono 0.8g,poly 0.6g)
Protein: 17.8g
Carbohydrate: 26.4g
Fiber: 2.9g
Ingredients
2 cups fat-free cottage cheese or ricotta
1 cup chopped fresh basil
2 large egg whites
Cooking spray
4 cups chopped zucchini (1/2" cubes)
2-3 minced garlic cloves
1/2 cup chopped onion
2 cups pasta sauce (e.g., Ragu)
1/2 tsp red pepper flakes
9 oven-ready lasagna noodles (such as Barilla)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°.
Combine first 3 ingredients in a food processor; process until smooth.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini, garlic, and onion; sauté 5 minutes or until tender. Stir in sauce and pepper flakes; remove from heat.
Spread 1/4 cup zucchini mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, and one-third mozzarella. Repeat procedure with the remaining noodles, cottage cheese mixture, zucchini mixture, and mozzarella.
Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
Nutritional Information
Calories: 227 (24% from fat)
Fat: 6g (sat 3.1g,mono 0.8g,poly 0.6g)
Protein: 17.8g
Carbohydrate: 26.4g
Fiber: 2.9g
Monday, July 5, 2010
Peach Soup
From Rebecca Hertzman
Ingredients:
2 lb ripe peaches
12 oz peach yogurt
2 Tbsp tawny port
1/2 c dry white wine
1/4 tsp dried ginger
3/4 tsp Chinese 5-Spice powder
Directions:
* Blanch peaches, peel, cut, and reserve 1/4 c for garnish; puree the rest in a food processor. [note to self: would canned peaches work? if so, this would be quite the easy recipe...]
* Pour into medium mixing bowl and blend in the rest of the ingredients
* Chill and serve
Probably quite good paired with Cottage Cheese Pie. Like two desserts in one dinner!
Ingredients:
2 lb ripe peaches
12 oz peach yogurt
2 Tbsp tawny port
1/2 c dry white wine
1/4 tsp dried ginger
3/4 tsp Chinese 5-Spice powder
Directions:
* Blanch peaches, peel, cut, and reserve 1/4 c for garnish; puree the rest in a food processor. [note to self: would canned peaches work? if so, this would be quite the easy recipe...]
* Pour into medium mixing bowl and blend in the rest of the ingredients
* Chill and serve
Probably quite good paired with Cottage Cheese Pie. Like two desserts in one dinner!
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