May 04, 2012
Pasta with Turkey Meat Sauce
My first stab at a meat sauce. This uses turkey and should be pretty healthy - so it is really a total win. Had a great taste and is a definite winner on our end. It was inspired by a recipe from Real Simple and my Mediterranean Pasta.
Ingredients (serves 4-5)
1 12-14 oz pound box of penne (whole grain or equivalent).
2 tbsp Olive oil
1 Medium onion, finely chopped
1 Red pepper, finely chopped
3 tsp Garlic, finely chopped (or 3 cloves)
1/2 cup Parsley, chopped
1/2 lbs Ground turkey (93% lean)
1/2 tsp kosher salt
1/2 tsp black pepper
1 28-ounce can Crushed tomatoes
1 tsp Dried oregano
1/2 tsp Dried basil
Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, pepper, parsley, and garlic and cook, stirring occasionally, for around 3-4 minutes.
3. Add the turkey, kosher salt, and pepper and cook for around 8 minutes, stirring constantly.
4. Add the tomatoes, oregano, and basil - then simmer until the sauce thickens, around 8 minutes.
Serve sauce over pasta, adding Parmesan cheese if you like.
This entry was posted in the following categories: Main Dish , PastaPosted by cseeman at 07:39 PM | Comments (0)
May 03, 2012
Rainbow Chicken with Shrimp
Loved the way this came out - though it was not exactly the direction I was heading. Tastes good without being any specific ethnic cuisine. Very good and it will be a regular. Not a lot here that is bad for you - so that is good!
Ingredients (Makes 4-5 servings):
2 tbsp Olive oil
2 Chicken Breast halves, cut into 1/4" strips
3/4 lbs Shrimp, peeled and cleaned
1 tsp Cornstarch (divided)
Kosher salt and ground black pepper to taste
1 Medium red onion, cut into 1/2" squares
2 tsp Garlic, chopped
1 tbsp Lime juice
3 Bell peppers (different colors - using green, red and orange), cut into 1/2" squares
1/2 tsp Chili powder (regular or hot - to taste)
1/2 tsp Cumin, ground
1/4 tsp Coriander, ground
8 oz White mushrooms, stems removed and cut in half (if larger)
1/4 cup, Chicken broth
Directions
1. Sprink kosher salt and black pepper on cut chicken. In a seperate bowl, sprinkle the cornstartch on the shrip and set aside.
2. Heat 2 tbsp Olive Oil over medium-high heat in a wok or large saute pan. Add onions and garlic and cook for 1-2 minutes. The add chicken and cook for 3 minutes.
3, Add the lime juice, chili powder, cumin, coriander and the peppers and cook for 4 more minutes. Add more oil if needed.
4. Add the mushrooms and cook for 2-3 more minutes.
5. Add the chicken broth with the other 1/2 tsp of cornstarch, then raise to a boil. Mix thoroughly.
6. Add the raw shrimp and cook until done (pink). When the shrimp are finished, the dish is ready to serve.
Enjoy with rice or noodles.
This entry was posted in the following categories: Main DishPosted by cseeman at 02:25 PM | Comments (0)
April 15, 2012
No Points Pie (Jell-O and Fruit)
This is completely simple and completely amazing. I noticed that there were a number of problems when I was looking up the recipe (Malware sites, etc.) so I thought I would get this down. This is known commonly as the Weight Watchers "No Points" Pie. Simply put, you can eat this until your head explodes. It is really great and everyone at home loves it. A great dessert or snack is easy and you can eat a ton of it!
Ingredients (can be doubled without problem):
2 Cups water
1 Package cook & serve sugar-free vanilla pudding (we use Jell-O also) - do NOT use instant pudding
1 Package sugar-free gelatin in fruit flavor (we use Jell-O Raspberry)
6oz Raspberries
6oz Blueberries
NOTE: The fruit here is what we use - but you can put in anything that you like. The amounts here work well.
Directions:
1. Put water in a sauce pan and turn on high heat.
2. Immediately, add the pudding and whisk until well blended. This can get clumpy so you want to make sure that it is smooth.
3. Once it is smooth, add the gelatin package and continue whisking until it comes to a boil.
4. When it boils, remove from heat. Add to container and then carefully add the fruit (so it does not splash).
5. Place in refrigerator and let it solidify. It should be ready in around 2-3 hours for a single batch. Double batches add one hour.
ENJOY!
This entry was posted in the following categories: Desserts and SnacksPosted by cseeman at 11:07 AM | Comments (0)
April 12, 2012
Chicken Lo Mein
This was adapted from Helene Siegel's Chinese Cooking for Beginners (1992) and some other recipes that I found including Edamame Lo Mein from Eating Well. This just came out fantastic. It seems to be a good addition to our healthy menu and really great!
Ingredients (serves 3-4)
7-8oz. Thin Spaghetti (whole grain is ideal), cooked as directed.
1 tsp Garlic, chopped
1 Chicken breast, cut into thin strips (around 1/4" or thinner)
4 tbsp Peanut oil
2 Carrots, cut into thin strips
1 Red Pepper, cut into thin strips
4 oz Bean Sprouts (mung beans - fresh work best)
2 Scallions, trimmed and sliced
Sauce Ingredients
2 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tbsp Cooking sherry
1 tbsp Light brown sugar
1 tsp Sesame Oil
1/4 tsp Chinese five spice powder
Directions
1. Cook pasta according to the directions and then drain with cold water. Then toss with 1 tbsp of the peanut oil and set aside.
2. Combine the sauce ingredients in a bowl (soy sauce, oyster sauce, sherry, brown sugar, sesame oil and five spice powder) and set that aside.
3. Heat a saute pan and add 1 tbsp of peanut oil over medium-high heat. Add the garlic and the chicken and cook for 3-4 minutes (until starting to brown).
4. Add the remaining 2 tbsp of peanut oil and add the carrots and red peppers. Mix thoroughly and then cook for around 1 minute.
5. Add the bean sprouts and scallions. Mix thoroughly and then cook for another minute.
6. Add the noodles and the sauce mix and cook for around 1-2 minutes, mixing thoroughly.
Enjoy!
Posted by cseeman at 01:58 PM | Comments (0)
April 11, 2012
Christmas Salmon with Rice
This is a wonderful new recipe adapted from Real Simple's One-Pot Salmon With Snap Peas and Rice. I changed this to brown rice, and added red peppers and asparagus. The name for the dish comes from the red and green vegetables served with the Salmon. This dish is really great and is very healthy - it is very low fat - making this great news. Oh...and it is easy!
Ingredients (Serves 4)
1 cup Brown rice
1 lbs Salmon fillet, skin removed
Kosher salt and pepper (to taste - around 1/4 tsp each)
1 bunch Asparagus (trimmed to around 4" from the tip - thinner the better)
1/2 Red Pepper, cut into thin strips
1/3 cup Low-sodium soy sauce
2 Scallions, trimmed and sliced
2 tbsp Rice wine vinegar
1 tbsp Ginger, grated or minced
1 tbsp Light brown sugar
Directions
1. Mix brown rice and 2 1/3 cups water in a medium skillet and bring to a boil. Reduce heat to low and simmer, covered, for 35 minutes.
2. Prepare the salmon for cooking by removing the skin and cutting into 2" slices.
3. After the rice has cooked for 35 minutes, add the salmon on top of the rice, and then spread the asparagus and red pepper across the pan. Season with kosher salt and pepper and cook for an additional 13-14 minutes.
4. In a small bowl, mix the soy sauce, scallions, rice wine vinegar, ginger, and brown sugar. Spoon sauce over the salmon, rice, and vegetables.
Enjoy!
This entry was posted in the following categories: Main Dish , SeafoodPosted by cseeman at 07:08 PM | Comments (0)
April 07, 2012
Crispy Baked Cod
Adapted from Cooking Light's Easy & Crispy Baked Fish Fillets that I found at Food.com. I really liked how it turned out and it is really pretty healthy...always a plus. We served this with asparagus and brown rice, a staple in our house these days!
Ingredients
1 lbs Cod or other white fish fillets
Cooking spray
1 tbsp Lemon juice
1 tbsp Mayonnaise (any kind)
1/4 tsp Onion powder
1/4 tsp Black pepper
Pinch of Dill weed (dried)
1/4 cup Breadcrumb
1/4 cup Almonds, finely chopped (used used blanched and sliced almonds)
Directions:
1. Peheat oven to 425°.
2. Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lemon juice, mayonnaise, onion powder, pepper and a dash of dill in a small bowl - then spread lightly over fish.
3. Combine the breadcrumbs and the almonds, and then coat the fish fillets on the top only.
4. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.
Enjoy!
Posted by cseeman at 07:01 PM | Comments (0)
April 01, 2012
Penne with Broccoli and Turkey Sausage
This recipe was based on Emeril Lagasse's Rigatoni with Broccoli and Sausage from Everyday Foods (March 2012). I made some healthy choices and tossed in some ingredients that I like to cook with these days (like Parsley and Capers). I love this magazine and have to get off my kiester to get a subscription!
Ingredients (Makes 4-6 servings):
1/2 tsp Kosher salt
13.25 oz box of Whole grain penne
1 lbs Sweet Italian turkey sausage, casings removed
Cooking Spray
1/4 cup extra-virgin olive oil
1/4 cup Parsley, chopped
2 tsp Garlic, minced
1-2 tbsp Grated lemon zest (adjust to taste)
2 tbsp Lemon juice
4 Anchovy fillets, minced
1 tbsp Capers, rinsed
1/2 tsp Dried oregano
2 heads broccoli, cut into florets
Parmesan, grated, for serving
Directions
1. Add 1/2 tsp of Kosher salt to a large pot of water and bring to a boil. Add pasta and cook for around 9 minutes.
2. In a separate pan over medium-high heat, apply a coat of cooking spray and add the turkey sausage. Break up the meat as it cooks and cook for around 9-11 minutes. Remove any excess liquid from the pan.
3. In a serving bowl, add the following ingredients: olive oil, parsley, garlic, lemon zest and juice, anchovies, capers, and oregano. Gently mix together while sausage and pasta cooks.
4. After the past cooks for 9 minutes, add the broccoli and cook for two more minutes. Then remove from heat (reserving 1/2 to 3/4 cup of the pasta water).
5. Mix the pasta/broccoli, drained turkey sausage into the serving bowl with 1/2 to 3/4 cup pasta water. Sprinkle with Parmesan cheese and serve!
Posted by cseeman at 06:24 PM | Comments (0)
March 27, 2012
Almond-Crusted Chicken With Sweet Potatoes and Asparagus
This recipe was from the Dr. Oz show from chef Laurie Erickson. As we are known to do - we tweaked it a bit. We used a full chicken breast, which doubled the cooking time - but the veggies were great this way!
Ingredients (Makes 3 servings):
3/4 cup Almonds, finely chopped (used used blanched and sliced almonds)
1/2 cup Dijon mustard (enough to spread evenly over three chicken breasts)
3 Boneless skinless chicken breasts (see note on cooking time)
1 lbs Fresh asparagus, cut around 5" from the tip
1 large Sweet potato
1 tbsp Olive oil
1/2 tsp Rosemary (dried)
Salt and pepper to taste
Directions
1. Preheat oven to 450° F, and line a cookie sheet with parchment paper.
2. In a small food processor, add the almonds and chop fine.
3. If working with full chicken breasts, pound them a bit (you do not need to do this if you are working with halves or thin slices).
4. Using a sauce brush, spread the mustard on one side of the chicken and spread around half the almonds. Using a fork, move it to the cookie sheet (almond side down) and then add mustard and almonds to the other side.
5. Scrub the sweet potato and cut into 1/4" slices. Then add the sweet potato slices and the asparagus to the cookie sheet (it may be tight).
6. Drizzle the vegetables with olive oil and then sprinkle salt and pepper (to taste) as rosemary on top.
7. Place in the oven. If using full breasts, cook for around 26-29 minutes (if using half breasts, cut time in half).
Enjoy! This is ANOTHER Dr. Oz recipe that (sadly) I like. Here's to healthy living!
This entry was posted in the following categories: Main DishPosted by cseeman at 06:17 PM | Comments (0)
March 25, 2012
Shrimp and Cashews Stir-fry
This recipe was loosely adapted from a Food Network recipe for Spicy Shrimp, Celery, and Cashew Stir-fry. I took out some of the things I do not like and added Pam's favorites in stir-frys - broccoli, water chestnuts and mushrooms. Love the way this came out!
Ingredients (Makes 4 servings):
2 tbsp Soy sauce
2 tbsp Cooking sherry (or regular sherry)
1 tbsp Sesame Oil
1 1/2 tsp Cornstarch (divided)
1 lbs Shrimp, peeled and cleaned
3 tbsp Peanut Oil (divided)
2 Crowns Broccoli, trimmed with stems no more than 1 inch
1/2 cup roasted salted cashews (can increase to 3/4 cup to taste)
1 can (8 oz.) Water Chestnuts, Sliced
6 oz White mushrooms, stems removed and cut in half (if larger)
3 tsp Garlic, chopped
Directions
1. Mix soy sauce, cooking sherry, sesame oil and 1 tsp cornstarch in a bowl and set aside.
2. Sprinkle 1/2 cornstarch on the shelled shrimp.
3. Heat 2 tbsp peanut oil over medium-high heat in a wok or large saute pan. Add broccoli, water chestnuts and cashews and stir-fry for around 2-3 minutes. Add mushrooms and cook for an additional minute. Then transfer broccoli mix to a serving bowl.
4. Heat 1 tbsp peanut oil in the pan and add the shrimp. Cook for around 2 minutes as the shrimp turns pink. Add garlic and cook for 1 additional minute.
5. Return the broccoli mix to the pan and mix. Add the soy sauce mix and stir for around one more minute.
Enjoy with rice or noodles.
This entry was posted in the following categories: Main DishPosted by cseeman at 06:46 PM | Comments (0)
March 23, 2012
Stuffed Sole
This recipe was adapted from a number of sources, but primarily from the crab cakes recipe found in this great book: Emalee Chapman's Fresh 15-minute meals. This is an easy recipe and it makes a great dish elegant enough to serve company.
Ingredients (Makes 4-6 stuffed sole - serves 3-4):
1 can of Crab meat (around 6oz)
1 tsp Lemon or lime juice
1 Egg (large)
1/4 cup Breadcrumbs
1 tbsp Celery, chopped small
1 tbsp Roasted red pepper - chopped small
1/4 tsp Paprika (plus some extra for topping)
Kosher salt and pepper to taste
4-6 Sole fillets
Cooking Spray
Directions
1. Preheat oven to 400 degrees.
2. In a mixing bowl, add crab, lemon (or lime) juice, egg, breadcrumbs, celery, roasted red pepper, paprika, kosher salt and pepper. Mix until well blended
3. Coat the bottom of a baking dish with cooking spray.
4. Lay a sole fillet with the prettiest side down. Divide up the crab mixture and put equal parts near the wide end of each fillet. Take the narrow end of the fillet and wrap over and then under the stuffing (see how it looks in the picture).
5. Sprinkle the top with paprika and bake for around 20-23 minutes.
Enjoy!
NOTE: These are dry by design. If you want more moisture, you can drizzle wine or lemon juice over the stuffed sole when they are assembled.
This entry was posted in the following categories: Main Dish , SeafoodPosted by cseeman at 07:23 PM | Comments (0)
March 21, 2012
Warm Chicken Salad Piccata
This was adapted from a recipe from Every Day with Rachael Ray and my Warm Tuna Niçoise salad.
Ingredients
1 1/2 lbs Baby red potatoes, scrubbed and quartered
3/4 lbs green beans, cut to 2-3" long
1/4 cup Olive oil
2 tbsp Capers, rinsed
1/2 cup Parsley, chopped
1 tbsp Grated lemon peel
2 tbsp Lemon juice
2 Eggs
1/2 cup Flour
1/2 tsp Kosher salt
1/4 or 1/2 tsp Black Pepper (to taste)
2-3 tbsp Canola Oil
2 Skinless, boneless chicken breast halves, cut into 1/3" slices
1/2 cup chicken broth
Directions
1. Place cleaned and cut potatoes in a steamer basket over boiling water. Cover and steam until tender (around 10 to 15 minutes).
2. Transfer potatoes to a serving bowl and then add the green beans to the steamer and cook for around 6 minutes.
3. In a large serving bowl, whisk together 1/4 cup olive oil, 1 tbsp capers, 1/4 cup chopped parsley, lemon peel and 1 tbsp lemon juice. Add the potatoes and beans and toss. Add salt and pepper (if desired).
4. While the potatoes and beans are steaming, beat two eggs in a shallow bowl. In another bowl, season the flour with salt and pepper. In a large skillet, heat 2 tbsp canola oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess. Add to the skillet and cook, turning once, until golden, about 7-8 minutes (around 4 minutes a side). Transfer to a cutting board and cut into strips.
5. When all the chicken is cooked, add the chicken broth to the skillet along with 1 tsp of the flour mixture used to coat the chicken. Whisk the broth over medium high heat for around 3 minutes until blended (along with the browned bits in the pan). Then remove from heat and stir in the remaining 1 tbsp capers, 1/4 cup parsley and 1 tbsp lemon juice. Top the salad with the chicken and drizzle with the pan sauce.
Enjoy!
This entry was posted in the following categories: Main Dish , SaladsPosted by cseeman at 11:30 AM | Comments (0)
March 17, 2012
Mini Turkey Burgers
We all love, love, love these mini turkey burgers. You can almost call them turkey sliders - but they are really too good for that. We cook them on a Foreman Grill - but they can be cooked on a grill or in a pan. They are simply fantastic.
Ingredients
1 lbs Ground Turkey (use 93/7 - not the super lean)
1 Large egg
1/4 cup Bread crumbs
1 tsp Dried Sage
1/4 tsp Dried Pepper (or more to taste)
1/4 tsp Kosher Salt (or more to taste)
8 Buns - dinner rolls work well
Cooking Spray
Directions
1. Mix all ingredients (except the buns and cooking spray of course) by hand until well blended.
2. Form into patties around 2 1/2" in diameter (they should fit the dinner rolls).
3. Heat the Foreman Grill to medium-high. Spray top and bottom with cooking spray. Place patties on the grill and cook them for around 8-9 minutes. (NOTE: if using a grill pan, cook on one side for around 8 minutes and 6 minutes on the other side).
Enjoy!.
This entry was posted in the following categories: Main DishPosted by cseeman at 06:41 PM | Comments (0)
March 11, 2012
Herb-Broiled Ruby Red Trout
I have never cooked Ruby Red Trout before and it was really great. Ruby Red Trout in a farm-rasied trout that is somewhat similar to Salmon - so it can easily be swapped in this recipe. I still want to make Rainbow Trout - another day I guess. This was adapted from recipe I found in a 10 year old Cooking Light publication called What's for Dinner. I loved the way it turned out and will make it again - maybe with Salmon.
Ingredients
1/4 cup Dry white wine
1 tbsp Lemon juice
1 tbsp Olive oil
1 1/2 lbs Ruby red trout fillets (cut into three or four pieces)
1/4 tsp Kosher salt (or more to taste)
1/4 tsp Black pepper (or more to taste)
1/2 tsp Dried tarragon
1/2 tsp Dried basil
1/2 tsp Dried dill weed
Cooking Spray
Directions
1. Turn on broiler.
2. Coat cooking spray on a lipped baking sheet.
3. Combine wine, lemon juice and oil in a container. In a separate bowl, combine salt, pepper, tarragon, basil and dill weed.
4. Place the fish, skin side down, on the baking sheet and brush the wine mixture on top of the fish. Then sprinkle salt mixture on top of the fish.
5. Broil (on high) for 7 minutes. Fish will easily flake when tested with a fork.
Enjoy with vegetables and rice.
This entry was posted in the following categories: Main Dish , SeafoodPosted by cseeman at 08:44 PM | Comments (0)
Jorge Cruise's Microwave Muffin
Jorge Cruise's Microwave Muffin Recipe (Dr. Oz)
Fitness Trainer Jorge Cruise (author of the Belly Fat Cure Fast Track) showed this recipe for a healthy muffin you can make in no time on the Dr. Oz show. While skeptical, I found that these are really great. Come to think of it, I have a certain skepticism with anything the good Dr. pushes...oh well that is my problem.
So I call these Dr. Oz Miracle Muffins....they are really good.
Ingredients:
1/4 cup Ground flax
1 tsp Baking powder
2 tsp Cinnamon
1 tsp Coconut oil
1 egg
1 packet Stevia (sugar substitute)
Directions:
1. Mix all ingredients into a mug. Coconut oil come in solid form, so we shave it with a butter knife to get the 1 teaspoon.
2. Cook in a microwave for 50 seconds.
DONE!
Note: You can add raisins and other dried fruit (small) as desired. I would experiment here.
Also, the muffin slides right out of the mug. We cut it in half and add a little bit of margarine.
Still do not believe me??? Here are the pictures of the process.
1. Mix the Ingredients:
2. After 50 seconds in the Microwave:
3. Slides right out:
4. Cut and enjoy!
Posted by cseeman at 04:09 PM | Comments (0)
March 08, 2012
Pork Loin Chops with Orange Curry Sauce
This was adapted from a recipe I found in an old Cooking Light recipe book that I found in the basement. I really wanted to try this simple dish, but I was paranoid that no one would like it. So I went out an purchased more pork chops that I cooked conventionally...as a fallback. I loved it as did others. Will definitely make this again.
Ingredients
1 tsp Curry powder (mild), divided
1/2 tsp Kosher salt
1/2 tsp Paprika
1/4 tsp Ground black pepper
4 boneless center-cut pork loin chops (around 1/2" thick)
1/2 cup Orange marmalade
2 tsp Balsamic vinegar
1 tsp Prepared horseradish
Cooking spray
Directions
1. Combine 1/2 tsp curry powder, kosher salt, paprika, and ground pepper in a small bowl. Sprinkle mixture on both sides of the pork chops.
2. Combine remaining 1/2 tsp curry powder, marmalade, balsamic vinegar, and horseradish in a bowl and set aside.
3. Heat a skillet coated with cooking spray over medium-high heat. Add pork chops and cook for 4 minutes on each site. The chops should lose their pink color. Remove port from pan and keep warm under foil.
4. Return the skillet to the heat source and add the marmalade mixture. Cook, stirring constantly, for one minute until blended with the loosened browned bits in the pan. Spoon the sauce over the pork (and maybe vegetables or other sides served with the pork).
Enjoy!
Posted by cseeman at 09:33 PM | Comments (0)
March 03, 2012
Cranberry and Orange Biscotti
(Adapted from the Barbara Karoff's The best 50 Biscotti Recipes (Bristol Publishing, 1995). Loved the way this came out.
Ingredients
3 cups All-purpose Flour (plus some for shaping biscotti)
1 1/2 tsp Baking Powder
1 cup Sugar (plus some for topping)
1/2 cup Unsalted Butter or Margarine (room temperature)
1 tsp Orange Extract
2-3 tbsp Grated Orange Rind (around one large orange)
3 Large Eggs
1 1/2 cup Dried Cranberries
3/4 cup Sliced Almonds
Directions
1. Preheat over to 350 degrees.
2. Combine dry ingredients (flour and baking powder) and set aside.
3. Combine in a mixer or mixing bowl butter or margarine and sugar until blended. Then add orange extract, orange rind, and eggs. Then blend until thoroughly mixed.
4. Slow the mixer and add the flour/baking soda mix slowly until blended. Then add cranberries and almonds.
5. You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with sugar.
6. Bake at 350 for 25 minutes (test with a toothpick that it comes out clean). Let cool on the baking sheet for about twenty minutes (leaving the oven on).
7. Using a spatula, transfer the logs to a cutting board. Using a serrated knife (electric knives work great), cut on the diagonal into 3/4" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20 minutes.
Store in an airtight container and enjoy!
This entry was posted in the following categories: Baked GoodsPosted by cseeman at 08:49 PM | Comments (0)
February 27, 2012
Asian Grilled Salmon and Broccoli
This was adapted from Helene Siegel's Chinese Cooking for Beginners (1992). Always looking for a good Salmon recipe.
Ingredients for Marinade (for 4 salmon fillets)
1/2 cup Soy sauce
1/2 cup Lemon juice
1/4 cup Plum sauce
2 tbsp Sesame Oil
1/2 tsp Chinese Five Spice
Other Ingredients:
2 Salmon Fillets (around 1 1/2 lbs) cut into 3" slices with skin.
Cooking Spray
2 tbsp Peanut Oil
1 tsp Garlic, chopped
1 can Water chestnuts, sliced
3 Broccoli heads, florets only
1 tbsp Hoisin Sauce
Directions
1. Combine all marinade ingredients and mix with a whisk until blended.
2. Add all but 1/4 cup of the marinade to the fish and let sit for 30 to 60 minutes. Reserve the 1/4 cup marinade for the sauce.
3. On a grill pan, lightly coat with cooking spray and then heat on medium high temperature. Cook salmon around 4-5 minutes each side (flesh side first, skin side second).
4. Meanwhile, in another pan, heat peanut oil over medium high heat.
5. Add Garlic and cook for 30 seconds. Add the broccoli and cook for around 1-2 minutes. Add the water chestnuts and cook for around 4 more minutes.
6. Add reserved marinade and the Hoisin sauce.
Serve with the Salmon over rice.
This entry was posted in the following categories: Main Dish , SeafoodPosted by cseeman at 12:09 PM | Comments (0)
February 25, 2012
Chicken Satay
This was adapted from a few recipes that I found in Thai cookbooks. The recipe that is closest came from Young's Simply Thai Cooking from 2003. The main part of the recipe is really coming up with the marinade. The rest is pretty easy. I was thinking a long time back that I would write a book called "Satay." It was going to be a fiction work that basically followed all that can happen when you are working on perfecting marinade for Satay. I thought about it like this: "A lot can happen while you are perfecting a recipe". Well that did not happen, so I thought I would better get this recipe out there!
Ingredients for Marinade
2 tsp Black Pepper, ground
4 tsp Ground Cumin
2 tsp Ground Coriander
2 tbsp Chopped Garlic (or three cloves)
1 tbsp + 1 tsp sugar
2 tbsp Peanut Oil
3 tbsp Soy Sauce
1 tbsp Lemon Juice
1 tbsp Lime Juice
2 tsp Fish Sauce
Other Ingredients:
4 chicken breasts cut into thin strips - between 1/8" and 1/4" thick
12-15 metal or wooden skewers (if you are using wood - soak for 15 minutes in warm water).
Directions
1. Combine all marinade ingredients and mix with a whisk until blended.
2. Add the sliced chicken and let marinate in the refrigerator for 2 to 12 hours.
3. Thread the chicken onto the skewers and cook on a grill pan or a grill press (like a Foreman Grill). If you are using a Foreman Grill, you can cook them around 4 minutes. If you are using a grill pan, cook for 4 minutes on the first side and then 3 minutes on the other side.
Enjoy with Thai Cucumber Salad and peanut sauce (I have used jarred.
Posted by cseeman at 08:03 PM | Comments (0)
Thai Cucumber Salad
Thai Cucumber Salad
This was adapted from a recipe that I found a few years back. Sorry I forgot what book this came from (pretty lousy for a librarian), but hey! I do love this dish and it is great when I make Satay or any Thai meal. And it is super easy!
Ingredients
1/2 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
2 cucumbers, peeled, quartered and cut into 1/8" slices
1 small red onion, thinly sliced
Directions
1. Combine vinegar, water and sugar in a sauce pan and bring to a boil. Stir until the sugar dissolves and then remove from the heat to let cool.
2. In another bowl, combine the cucumbers and red onions. Pour cooled vinegar mixture and mix gently.
3. Chill in the fridge for at least 2 hours.
Enjoy!
Posted by cseeman at 07:53 PM | Comments (0)
February 23, 2012
Warm Tuna Niçoise
Warm Tuna Niçoise
This was adapted from a recipe on the excellent EatingWell site. The recipe first was in Eating Well Magazine in September/October 1991. This is a definite keeper as we both loved it!
Ingredients
5 medium red potatoes, scrubbed and quartered
1/4 cup red-wine vinegar, divided
3-4 tbsp olive oil, divided
Kosher salt & ground pepper to taste
8 oz green beans, cut to 2-3" long
8 oz tuna steak, cut into 1/4” thick slices
2 tsp chopped garlic (around 2 cloves)
4 anchovy fillets, chopped
1/4 cup chicken broth
2 tbsp Dijon mustard
1/3 cup roasted red pepper, cut into thin strips (adjust to taste)
2 tbsp capers, rinsed
12 Kalamata Olives (pitted) and cut in half lengthwise
1/2 tsp Lemon juice (adjust to taste)
Directions
1. Place cleaned and cut potatoes in a steamer basket over boiling water. Cover and steam until tender (around 10 to 15 minutes).
2. Transfer potatoes to a serving bowl and then add the green beans to the steamer and cook for around 6 minutes.
3. In the serving bowl, add 1 tbsp red-wine vinegar and 1 tbsp olive oil to the potatoes and toss gently. Season with salt and pepper and set aside.
4. When beans are done, add them to the serving bowl (with the potatoes) and gently toss again (adding salt and pepper if wanted).
5. In a saute pan, heat around 1 1/2 tbsp olive oil over medium-high heat. Add sliced tuna and cook until browned on each side (around 2-3 minutes per side). Place tuna in bowl with potatoes and green beans.
6. Add remaining 1 1/2 tbsp oil to the pan. Add garlic and anchovies and saute, stirring for less than a minute until garlic starts to brown.
7. Add remaining 3 tbsp red-wine vinegar and broth to the pan, and bringing it to a boil. Stir continually for 1-2 minutes and then remove from heat. Add mustard into the sauce and mix thoroughly.
8. Pour sauce over the potatoes and green beans, gently tossing. Then add red peppers, capers, olives and lemon juice and toss gently.
Enjoy!
Posted by cseeman at 09:21 AM | Comments (0)
February 21, 2012
Baked Ocean Perch with Green Beans
Baked Ocean Perch with Green Beans
Adapted from a recipe from the Orca Bay Seafood site (though it is not working now). We liked this a lot, though it was not on our quick repeat list. I suppose you can say we did not love it, but we would eat it again. I love the way the beans came out and it has got to be good for you and low-fat. We served this with bread - might be good with rice or quinoa. Next time, I think I will use crushed tomatoes and will add lemon to the mix. Will tweak that and try it again.
Ingredients
2 tbsp olive oil
1 medium yellow onion - finely chopped
2 tsp chopped garlic (increase to taste)
1/3 cup dry white wine
1/4 tsp dried thyme
1/4 tsp dried oregano
1 14oz can Petite Chopped Tomatoes, with liquid
6-8 oz green beans, cut into pieces no longer than 2-3 inches
4 Ocean Perch fillets (around 3/4 lbs)
1 tbsp capers, drained
12 Kalamata olives, pitted and sliced in half
Directions
1. Preheat oven to 400 degrees.
2. Heat olive oil over medium heat and add chopped onions. Sauté for around 5 minutes, stirring often.
3. Add garlic and cook for around 1 minute.
4. Add wine, thyme, oregano, tomatoes and green beans to pan and bring mix to a boil. Then, lower the heat to medium and cook, stirring often, for 5-6 minutes.
5. In a oven safe casserole dish, place around 1/3 to 1/2 of a cup of the sauce on the bottom of the pan. Place the perch fillets in a single layer and then sprinkle the capers and olives on top of them. Pour the rest of the sauce and green beans on top of the fish.
6. Place in the oven for around 15-17 minutes.
Serve with bread, rice or quinoa.
Posted by cseeman at 07:08 PM | Comments (0)
February 20, 2012
Mediterranean Pasta
Made this amazing dish tonight and it was fantastic! A definite keeper. This was adapted from a Rachel Ray recipe. This serves around 3-4.
Ingredients
2 tbsp olive oil
2 tsp chopped garlic (or two cloves)
3/4 cup chopped flat-leaf parsley (divided)
1 tsp dried oregano
1/2 tsp dried basil
Kosher salt and pepper to taste
1 tbsp capers
12 Kalamata olives, cut into thin strips (or halved - but pits removed)
1 28-oz can crushed tomatoes
1 5 or 6 oz can tuna in water, drained
1 12-14 oz pound box of penne (whole grain or equivalent). You can also use shells
Directions
1. In a large pot of boiling, salted water, cook the pasta.
2. In a large saucepan, heat 2 tbsp olive oil over medium heat. Add the garlic and cook for around 1 minute. Add 1/2 cup chopped parsley and cook for an additional minute. Add the dried oregano, dried basil, capers, olives and the canned tomatoes (with liquid). Add kosher salt and pepper to taste. Cook over medium-low heat until the sauce thickens, about 20 minutes.
3. Mix in tuna and remaining parsley and remove from heat.
4. Place pasta in a serving bowl (when done) and cover with sauce. You can add more parsley if you like.
Enjoy!
This entry was posted in the following categories: PastaPosted by cseeman at 12:28 PM | Comments (0)
February 13, 2012
Piccata-Style Chicken With Rice
Adapted from a recipe in Prevention's quick and healthy low-fat cooking : featuring cuisines from the Mediterranean (1993) by Jean Rogers. The original recipe is on page 161. This was simply fantastic!
Ingredients (serves 4)
2 tbsp Thin sliced Almonds
4 boneless, skinless chicken breasts, each cut in half diagonally (so no piece is too thick)
1 tbsp Olive Oil
1 1/2 cups Quick-cooking brown rice (I used Minute Rice)
1 tbsp dried Parsley
1 1/2 cups Chicken broth
1/4 cups Lemon juice
2 tbsp Capers (rinsed)
Directions
1. Over medium heat, gently toast the almonds in a saute pan for 4-6 minutes and then remove from heat.
2. Heat olive oil over medium heat and cook the chicken until lightly brown (around 4 minutes per side).
3. Add rice, parsley, broth, lemon juice and capers to the pan and bring to a boil.
4. Cover and simmer over medium-low heat for around 10 minutes. Then remove from the heat and leave covered for an additional 5
minutes.
5. Add toasted almonds and enjoy!
Posted by cseeman at 08:20 PM | Comments (0)
February 07, 2012
Chicken Stir-Fry with Green Beans and Broccoli
Chicken Stir-Fry with Green Beans and Broccoli
Adapted from a recipe for Emeril's Chicken Stir-Fry with Green Beans from the Food
Network. This was wonderful served with brown rice.
Ingredients (serves 4-5)
3 boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
6 tbsp soy sauce
1 1/2 tsp Asian spice blend
1/4 cup peanut oil
3/4 pound green beans, stem ends trimmed and longer beans cut in half
3 crowns broccoli, trimmed with stems no more than 1 inch.
2 tbsp (or cloves) minced garlic
1/2 cup walnuts, broken into small pieces
2 tbsp hoisin sauce
Chopped green onions, for garnish
Directions
1. In a bowl, combine the chicken, 6 tablespoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes or longer (up to 3 hours).
2. In a large wok or saute pan, heat the oil over high heat. Add the chicken (along with some of the marinade mixture) and stirring constantly, cook until browned, 3-4 minutes.
3. Add the beans and broccoli to the pan and stir-fry, around 2 to 3 minutes. Note - if you add more veggies (always a good idea) - add time to this stage.
4. Add the garlic, walnuts, hoisin sauce to the mix and cook for 1-2 minutes longer
5. Remove from the heat and serve immediately, over rice rice. Garnish with green onions.
Posted by cseeman at 12:10 PM | Comments (0)
February 05, 2012
Fantastic Slow Cooker Beef Stew
Fantastic Slow Cooker Beef Stew
Adapted from a recipe from this one via Allrecipes.com. This reheats very well and is great for lunch! I love what the paprika provides. It is also a nice contrast to the one with tomatoes in it on my blog.
Ingredients (serves 6-7)
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup plus 1 tbsp all-purpose flour
1 teaspoon kosher salt (to taste)
1/2 teaspoon ground black pepper (to taste)
2 cloves garlic, minced
2 bay leaves
1 tsp paprika
2 tsp Worcestershire sauce
1 large onion, cut into thin slices
2 cups beef broth
10 red potatoes (around 2.5 lbs), cleaned and diced with skin on
8-9 carrots, sliced into 1" pieces (bite sized)
Directions:
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat and mix thoroughly.
2. On top of the meat, add garlic, bay leaf, paprika, (additional salt or pepper if desired) Worcestershire sauce, onion, beef broth, potatoes, and carrots.
3. Cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. (The low setting is ideal here).
Posted by cseeman at 03:19 PM | Comments (0)
February 04, 2012
Chicken, Shrimp and Sausage with Saffron Rice
Chicken, Shrimp and Sausage with Saffron Rice
Adapted from a recipe from Real Simple. This reheats very well and is great for lunch!
Ingredients (serves 6-7)
4 tsp olive oil
1/2 tsp kosher salt (adjust to taste)
1/2 tsp black pepper (adjust to taste)
1 chicken breast, cut in half and sliced 1/4 inch thick
16 oz Polish Kilbasa, sliced 1/4 inch thick
1 large yellow onion, thinly sliced
1 cup white wine
2 14.5-ounce cans low-sodium chicken broth or 4 cups chicken broth
24 saffron threads, crumbled
2 cups long-grain white rice
3/4 pound medium shrimp, peeled and deveined
1 cup frozen peas
Directions:
1. Heat 1 tsp of olive oil. Season the chicken with some of the salt and pepper and saute in a wok or large saucepan over medium-high heat for around 3 minutes on each side. Remove chicken from pan.
2. Heat remaining oil in the pan and add Kilbasa. Brown on both sides, about 5 minutes total.
3. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes.
4. Add the cooked chicken to the pan along with the wine. Cook for 2 minutes.
5. Add the broth, saffron, remaining salt and pepper and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
6. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat.
Posted by cseeman at 09:59 PM | Comments (0)
January 15, 2012
Spaghetti with Tuna, Olives and Lemon
Spaghetti with Tuna, Olives and Lemon
Adapted from a recipe from Martha Stewart's Everyday Foods.
Ingredients (serves 4-5)
1/4 tsp Kosher salt
1/4 tsp Ground black pepper
2 slices whole-wheat sandwich bread
1 tbsp plus 1 tsp olive oil
3/4 pound spaghetti or other pasta
1 tbsp finely grated lemon zest
4 tbsp lemon juice
1/2 cup chopped fresh parsley
5 tbsp slivered Kalamata olives
2 cans (6 oz) chunk light tuna in water, drained
Directions:
1. Preheat oven or toaster oven to 350 degrees
2. Cook pasta as directed
3. In a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Add salt and pepper to the mixture and pulse some more.
4. Place bread mixture on a baking sheet and bake until golden, tossing occasionally, 6 to 8 minutes.
5. As pasta is done, reserve 1/2 cup hot pasta water. Then drain pasta and add to a large serving/mixing bowl.
6. To the cooked pasta, add lemon zest, lemon juice, parsley, olives, and 1 tablespoon olive oil and mix. Add water and tuna and mix. Add the breadcrumbs on top and you are ready to serve
Posted by cseeman at 05:24 PM | Comments (0)
January 14, 2012
Chicken and Broccoli Stir-Fry
Chicken and Broccoli Stir-Fry
Adapted from a recipe at Busch's, an Ann-Arbor based grocery store that has great recipes to use.
We served over brown rice and it was fantastic. This serves 4-6 people.
Ingredients:
1/2 cup Chicken Stock
6 tbsp Soy Sauce
4 tbsp Dry Sherry or Cooking Sherry
2 tbsp Corn Starch
3 Skinless, Boneless Chicken Breasts, cut into thin strips (1/4")
1/2 tsp Kosher Salt (or more to taste)
1/4 tsp Ground Black Pepper (or more to taste)
3 tbsp Peanut Oil (add more if needed or if using more vegetables)
1 tbsp Minced Fresh Ginger
2 tsp or two cloves Minced Garlic
3 cups Broccoli Florets
1 Red Bell Pepper, cut into strips
1 can (8 oz.) Water Chestnuts, Sliced
12 Ounces Fresh Mushrooms, stems removed and large ones cut in half.
3 Scallions, cut into 1" pieces
Directions
1. Whisk together stock, soy sauce, sherry and cornstarch until cornstarch dissolves. Set aside
2. Season chicken with salt and pepper to taste. Heat oil in a wok or large skillet over high heat. Add ginger and garlic and stir about 30 seconds. Add chicken to skillet and stir-fry until white, about 2-3 minutes.
3. Add broccoli florets, bell pepper and water chestnuts and stir-fry until vegetables are crisp-tender, about 3-4 minutes. Add mushrooms and scallions and stir-fry an additional minute.
4. Add chicken stock mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute.
Serve over noodles or rice. Enjoy!
This entry was posted in the following categories: Main DishPosted by cseeman at 08:30 AM | Comments (0)
