Recipe Archive

Pork with Grapes and Tarragon
Maria Helm Sinskey, April 2012, Food and Wine

INGREDIENTS

2 tablespoons extra-virgin olive oil

Eight 4-ounce boneless pork loin chops

Kosher salt

Freshly ground pepper

2 cups black or red seedless grapes (12 ounces), halved

2 tablespoons minced shallots

1 tablespoon sugar

1 tablespoon red wine vinegar

1/2 cup dry, fruity red wine

1 cup chicken stock or low-sodium broth

2 teaspoons chopped tarragon

Preparation

In a very large skillet, heat the olive oil until shimmering. Season the pork with salt and pepper and add the chops to the skillet. Cook over moderately high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes. Transfer the pork to a platter, cover loosely and keep warm.
Add the grapes to the skillet and cook until lightly browned, about 3 minutes. Add the shallots and sugar and cook, stirring, until the sugar dissolves, about 1 minute. Add the vinegar and cook until nearly evaporated, about 1 minute. Add the wine and boil over high heat until reduced by half, about 3 minutes. Add the stock and boil until reduced by half, about 4 minutes.
Return the pork and any juices to the skillet and simmer until the chops are just cooked, about 2 minutes. Transfer the pork to plates. Boil the sauce until thick and glossy, about 2 minutes. Stir in the tarragon and pour the sauce over the pork. Serve right away.

One serving: 236 cal, 8 gm fat, 1.8 gm sat fat, 11 gm carb, 0 gm fiber, 25 gm protein.

Broccoli Frittata

From Mark Murphy of New York City’s Landmark

Ingredients:

1 garlic clove, thinly sliced

2 tablespoons olive oil

31/2 cups broccoli florets

¼ teaspoon crushed red pepper

Salt and peeper to taste

8 large eggs

½ cup fresh grated Parmigiano-Reggiano

Preparation:

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.

Roasted Beet, Pear, Walnut, and Goat Cheese Salad

Makes 6 servings

1 lb beets (red or golden)

½ cup thinly sliced red onion

1 large pear, cored and sliced

3 cups arugula or mixed salad greens

¼ cup crumbled low-fat goat cheese

4 tbsp chopped walnuts, toasted

Dressing:

1 tbsp orange juice

2 tbsp sherry or champagne vinegar

1 tbsp olive oil

1 tsp Dijon mustard

1 tsp honey

1 tbsp minced shallots

¼ tsp salt; fresh ground pepper to taste

Prepare dressing: combine all ingredients in a jar and shake vigorously or whisk together in a bowl. Set aside.
Preheat oven to 400˚F. Trim beet greens, leaving root and an inch of stem; scrub beets with vegetable brush.
Place beets in a pan coated with cooking spray. Roast beets for 45 minutes or until tender.
When cool, rub off skins and trim root and stem. Slice beets and drizzle with a tablespoon of dressing and toss to coat.
Divide arugula among six salad plates; top each with beets, onion, pear slices, cheese and nuts.
Drizzle with remaining dressing.

Per serving: 142 calories, 4 g protein, 17 g carbohydrate, 7 g fat (1 g saturated fat), 2 mg cholesterol, 4 g fiber, and 187 mg sodium. Calories from fat: 43%.

Roast Salmon with Whole Grain Mustard Crust
Bon Appétit, February 2012

Ingredients:

¼ cup whole grain mustard

1 Tablespoon extra virgin olive oil

1 ½ Tablespoon minced chives

Four 8-ounce Salmon Fillets (with skin on)

Salt and freshly ground pepper

Preparation:

1.Preheat oven to 400 and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.

2. Season salmon filets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast for 6 minutes.

3. Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.

Chefs Ken Norris and Jennifer Quist recommend serving with brussel sprouts sautéed with diced chorizo

ROASTED BRUSSEL SPROUTS AND APPLE SALAD

INGREDIENTS

2 cups brussels sprouts, trimmed, halved

2 tablespoons olive oil, divided, plus more for drizzling

Kosher salt and freshly ground black pepper

1 apple, cored, thinly sliced

2 ounces feta, crumbled

2 tablespoons torn fresh mint leaves

1 tablespoon capers, drained

1 tablespoon (or more) fresh lemon juice

PREPARATION

Preheat oven to 425°. Place brussels sprouts on a rimmed baking sheet; drizzle 1 Tbsp. oil over. Season with salt and pepper. Roast, stirring occasionally, until golden brown and crispy, 15–20 minutes. Let cool.

Combine roasted brussels sprouts, remaining 1 Tbsp. oil, apple, feta, mint, capers, and lemon juice in a medium bowl. Season to taste with salt, pepper, and more lemon juice, if desired. Drizzle with more oil before serving, if desired

NUTRITIONAL INFORMATION One serving contains:

Calories (kcal) 280
Calories from Fat 170
Fat (g) 19
Saturated Fat (g) 5
Cholesterol (mg) 15
Sodium (mg) 940
Carbohydrates (g) 23
Dietary Fiber (g) 7
Total Sugars (g) 12
Protein (g) 9

Recipe from Bon Appétit, January 2012

Black Beans and Rice with Chicken and Apple Salsa
(Bon Appétit, January 2012)

INGREDIENTS

1 cup chopped peeled Granny Smith apple

1/2 cup chopped cilantro, divided

1/3 cup finely chopped red onion, divided

1 teaspoon (or more) fresh lime juice

1/3 cup finely chopped green bell pepper

2 tablespoons vegetable oil

3 garlic cloves, minced

1 1/2 teaspoons chili powder

1 teaspoon ground coriander

3/4 teaspoon cumin seeds

3 cups low-salt chicken broth

2 15-ounce cans black beans, rinsed and drained

Kosher salt and freshly ground black pepper

4 cups cooked brown or white rice

1 2–3-pound rotisserie chicken, skin discarded and meat shredded

4–6 lime wedges

Preparation

Combine apple, 1/4-cup cilantro, 2 Tbsp. onions, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4-cup cilantro and lime wedges.

ITALIAN BUTTER BEANS WITH MEYER LEMON AND TARRAGON

INGREDIENTS

1 bay leaf

Salt

1/2 cup finely chopped red onion

1/4 cup plus 2 tablespoons extra-virgin olive oil

Freshly ground pepper

2 tablespoons chopped flat-leaf parsley

1 tablespoon chopped tarragon

3 tablespoons Meyer lemon juice or 2 tablespoons lemon juice

1 1/2 cups dried Italian butter beans or gigante beans (10 ounces), soaked overnight and drained

1 tablespoon Champagne vinegar

2 teaspoons finely grated Meyer lemon zest (or 1 teaspoon lemon zest)

Preparation

Rinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1 1/2 hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer.

Meanwhile, bring a small saucepan of water to a boil. Add the onion and blanch for 30 seconds. Drain the onion and transfer to a large bowl. Stir in the vinegar, lemon zest, lemon juice and olive oil.

Drain the beans. Add them to the dressing, season with salt and pepper and toss. Let the beans stand for 30 minutes, stirring occasionally. Just before serving, fold in the parsley and tarragon.

One Serving: 284 cal, 14 gm fat, 2.1 gm sat fat, 30 gm carb, 7 gm fiber, 11 gm protein.

Pasta E Fagioli

Ingredients:

4 sprigs fresh thyme

1 large sprig fresh rosemary

1 bay leaf

3 ounces pancetta, chopped

3 tablespoon olive oil

1 cup chopped onion

2 carrots peeled and chopped

2 celery stalks chopped

2 teaspoons minced garlic

8 cups low-sodium chicken broth

2 cups dried cannellini beans soaked overnight

1 ½ cups diced plum tomatoes with juices

3/4 cup small shell pasta

Freshly ground black pepper

1/3 cup freshly grated Parmesan

1 tablespoon extra-virgin olive oil

Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 2 tablespoon olive oil in a heavy large saucepan over medium heat. Add the onion, pancetta, carrots, celery and garlic and saute until the onion is tender, about 5 minutes. Add the broth, tomatoes, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Slow Roasted Salmon with Tarragon and Citrus
Serves 6. Recipe from Food and Wine Magazine, December 2011

Ingredients:

4 tablespoons unsalted butter, melted

4 garlic gloves

3 medium shallots

2 tablespoons fennel seeds, coarsely ground in a spice grinder

Finely grated zest of 3 lemons, plus 1 ½ tablespoons of fresh lemon juice

Finely grated zest of and juice of 1 orange

2 tablespoons chopped tarragon

1 tablespoon coarsely ground black pepper

2 teaspoons chopped thyme

Extra virgin olive oil, for the baking dish

2 ½ pound whole filet of skinned salmon

Kosher salt

½ teaspoon cayenne pepper

Flaky sea salt, for sprinkling

Preparation:

In a bowl, combine melted butter with the garlic, shallots, ground fennel seeds, lemon zest, orange zest, tarragon, black peeper and thyme.

Preheat oven to 300°. Brush a large glass or ceramic baking dish with olive oil. Lightly season the salmon filet with kosher salt. Spread ½ of the seasoning mixture on the skinned side of the fish. Place the salmon, skinned side down in the baking dish and fold the thin tail under itself to make the filet an even thickness. Stir the cayenne pepper into the remaining seasoning mixture and spread it over the salmon. Let the salmon stand at room temperature for 20 minutes.

Carefully pour the orange juice into the baking dish and cover the dish with aluminum foil. Bake the salmon about 35 minutes, until it is barely opaque in the center.

Sprinkle the salmon with lemon juice and sea salt and serve.

Roasted Beets and Carrots with Goat Cheese Dressing
November 2011, Food and Wine

Ingredients:

1 1/2 pounds golden beets with tops

1 1/2 pounds red beets with tops

3 tablespoons extra-virgin olive oil

3 large garlic cloves, halved

Salt and freshly ground pepper

8 ounces fresh baby carrots

1 tablespoon sherry vinegar

1 large shallot, minced

1 ounce soft goat cheese, crumbled

Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.

In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large ovenproof skillet. Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.

In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.

In the skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper.

Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.

MAKE AHEAD The roasted vegetables can be refrigerated for up to 3 days. Rewarm before assembling the salad. NOTES One Serving 200 cal, 9 gm fat, 1.8 gm sat fat, 28 gm carb, 9 gm fiber, 5 gm protein.

Fish Picatta
(I used fresh rockfish and it was delicious!)

Ingredients

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions
Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

White Lightning Chili
Adapted from Julee Rosso, Great Good Food

Ingredients:

1tsp. olive oil

1 ½ cups chopped onion

3 garlic cloves, minced

1 Tbsp. jalapeno pepper minced

2 tsp. dried oregano

Pinch cayenne pepper

2 tsp. ground cumin

Pinch ground cloves

1 lb. great northern beans soaked overnight and drained

Juice of 2 limes

8 cups chicken stock

½ cup chopped cilantro

1/3 cup grated Parmesan cheese

(Optional: 1 lb. ground turkey cooked and drained)

Preparation:

Heat oil in a large soup pot over medium high heat. Add onion and sauté until translucent. Stir in the garlic, jalapeno, oregano, cayenne, cumin and cloves. Sauté, stirring for 3 minutes.
Add the beans, lime juice, broth and cilantro, and bring to a boil. Reduce the heat and simmer, covered for 1 ½ to 2 hours, until beans are tender. Adjust seasoning.
Ladle into soup bowels and garnish with Parmesan.
If you do not enjoy a meatless white chili, add cooked ground turkey.

Serves 8
Calories 256, 41g carbs, 16g protein, 3 g fat

Sweet Potato Muffins
A yummy recipe from Mark Bittman.

Ingredients:

2 ½ cups whole wheat flour (preferably pastry flour)

¾ cup sugar

2 tsp.baking powder

1 tsp. ground ginger

¼ tsp. baking soda

¼ tsp. salt

¼ cup melted, unsalted butter

¼ cup vegetable oil

1 cup pureed or mashed cooked sweet potato

1 egg, beaten

½ cup buttermilk

Preparation:

Heat oven to 375° F. Grease 12 muffin cups or add paper liners.

Combine first 6 ingredients in a bowl.

In a separate bowl, whisk butter, oil, sweet potato, egg and buttermilk.

Combine wet and dry mixtures and stir until fully combined.

Fill muffin cups ¾ full.

Bake 20-25 minutes.

Nutrition info: 248 calories, 37 g carbs, 4 g protein, 9 g fat, 3g fiber

Variation:

Banana Nut: Reduce sugar to ½ cup. Replace pumpkin with 1 cup mashed very ripe banana, add ½ cup chopped walnuts to batter.

Pumpkin Coconut: Replace sweet potato with 1 cup canned pumpkin. Add ½ cup shredded, unsweetened coconut to the batter.

Wild Mushroom Risotto
Bon Appétit, October 2010

Stir in some love with this savory dish. Serve with an arugula and pear salad. Yum!

Ingredients

9 1/2 tablespoons butter, divided

1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered

7 cups (about) low-salt chicken broth

1 tablespoon extra-virgin olive oil

3/4 cup finely chopped leek (white and pale green parts only)

1 1/4 cups arborio rice (8 to 9 ounces)

1/4 cup dry white wine

1/4 cup dry white vermouth

1/4 cup grated Parmesan cheese plus additional for serving (optional)

Preparation

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Nutritional Information
One serving contains:
Calories (kcal) 386.3
%Calories from Fat 51.2
Fat (g) 22.0
Saturated Fat (g) 12.7
Cholesterol (mg) 56.7
Carbohydrates (g) 35.4
Dietary Fiber (g) 1.4
Total Sugars (g) 3.1
Net Carbs (g) 34.1
Protein (g) 11.7
Sodium (mg) 252.7

*You can significantly reduce the total calories and calories from fat by only using ½ of the butter. I have tried it and it does not effect the flavor of the dish.

BRUSSEL SPROUTS WITH WALNUT VINAGRETTE
Bon Appetit October 2011

INGREDIENTS

3 3/4 cups brussels sprouts, halved, cored, leaves separated

Kosher salt

1/2 cup walnut halves, divided

2 1/2 tablespoons unsalted butter

1 tablespoon walnut oil plus more for drizzling

1 medium shallot, minced

3 tablespoons plus 2 tsp. Champagne vinegar

1 1/4 teaspoons Dijon mustard

Pinch sugar

Freshly ground black pepper

1/2 medium head of radicchio (about 5 oz.), cored and thinly sliced

Parmesan (for shaving)

3/4 teaspoon finely grated lemon zest

PREPARATION

Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.

Crush 2 1/2 Tbsp. walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 Tbsp. oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.

Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.

NUTRITIONAL INFORMATION
One serving contains:

Calories (kcal) 123.1
%Calories from Fat 76.4
Fat (g) 10.5
Saturated Fat (g) 2.7
Cholesterol (mg) 9.4
Carbohydrates (g) 5.7
Dietary Fiber (g) 2.6
Total Sugars (g) 1.2
Net Carbs (g) 3.1
Protein (g) 3.6
Sodium (mg) 24.5

Baked Flounder with Tomatoes and Basil
Bon Appetit, September 2011

Ingredients

1 pound very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8-oz. boneless flounder fillets

Preparation

Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.

Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

nutritional information

One serving contains:

Calories (kcal) 271.9
%Calories from Fat 31.2
Fat (g) 9.4
Saturated Fat (g) 1.6
Cholesterol (mg) 106.4
Carbohydrates (g) 5.5
Dietary Fiber (g) 0.9
Total Sugars (g) 2.5
Net Carbs (g) 4.6
Protein (g) 38.8
Sodium (mg) 180.3

Herbed Shrimp and White Bean Salad

Ingredients

1 red bell pepper

4 cups arugula, loosely packed

1/2 cup thinly vertically sliced red onion

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

1 (15-ounce) can cannellini beans or other white beans, rinsed and drained

1/2 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1 garlic clove, minced

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt, divided

1/4 teaspoon black pepper, divided

Cooking spray

1 pound peeled and deveined large shrimp

2 tablespoons pine nuts, toasted

Preparation

Preheat broiler to high.
Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. (Or used store bought roasted red peppers) Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.

Calories: 326, Protein 28.9g, Carbs 17.4g, Fat 15.7 g

Tiffany Vickers Davis, Cooking Light AUGUST 2011

Slow Baked Salmon with Lemon and Thyme

This recipe appeared in Bon Appétit May 2011.

Ingredients:

1 ½ Tbsp. extra virgin olive oil, divided

4 6-8oz boneless salmon filets, skin on

1 Tbsp. chopped fresh thyme

Zest of 1 lemon

Kosher salt and pepper

4 lemon wedges (4 serving)

Preparation:

Preheat oven to 275°. Line a rimmed baking sheet with aluminum foil. Brush with ½ Tbsp. oil. Place salmon fillets, skin side down on baking sheet. Mix remaining oil, thyme and lemon zest in bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.

Bake Salmon for 15-18 minutes, or until opaque in the center. Serve with lemon wedges.
Calories 308 per serving.

Cantaloupe and Cucumber Salad

By Patricia Wells, contributing chef to Runner’s World

Ingredients:

½ cup plain yogurt

2Tbsp fresh squeezed lemon juice

¼ tsp sea salt

1 ripe cantaloupe, rind removed, cut into small wedges

2lbs. heirloom tomatoes, cut into wedges

1 cup firm goat’s milk cheese, crumbled

1 small cucumber, peeled and cut into thin slices

2 small spring onions or scallions, white parts only, cut into rings

½ cup fresh basil leaves, cut into chiffonade

½ cup fresh mint leaves, cut into chiffonade

Coarse, freshly ground pepper

Preparation:

Combine first 3 ingredients in a jar. Cover and shake to blend.

In a large bowl, combine cantaloupe, tomatoes, goat cheese, cucumber, and spring onions.

Toss with dressing. Season with fresh basil and mint. Add pepper to taste.

Calories: 249, 25g carbs, 4 g fiber, 13g protein, 12g fat

Avocado and Peach Salad

Featured in Bon Appetit August 2011

Ingredients:

½ red bell pepper cored and seeded

2 Tbsp. red wine vinegar

½ vanilla bean

½ tsp. sugar

¼ cup extra virgin olive oil

Salt and pepper to taste

2 almost ripe avocados

8 cups arugula

2 diced peeled peaches

Preparation:

Roast the red pepper. Peel and chop the pepper.

Puree the red pepper with 2 Tbsp of red wine vinegar, the seeds scraped from ½ of the vanilla bean, and the ½ tsp. sugar in a blender until smooth.

While the blender is still running, gradually add the olive oil and season with salt and pepper.

Halve, pit and season with salt and pepper the avocados. Drizzle with olive oil and place on a medium hot grill, cut down side for 5 minutes or until nicely charred. Peel and thickly slice.

Toss with arugula and peaches. Drizzle with dressing.

ZUCCHINI CORN BREAD

July 2011 Bon Appetit

This is so yummy!! Enjoy it at any summer picnic or in the winter with chili at a tailgate.

INGREDIENTS

1/2 cup (1 stick) unsalted butter plus more for pan

2 large eggs, lightly beaten

1/2 cup buttermilk

1 large zucchini (about 10 ounces)

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1 teaspoon baking powder

3/4 teaspoon fine sea salt

1/2 teaspoon baking soda

3/4 cup medium-grind cornmeal

PREPARATION

Position a rack in the middle of oven and preheat to 350°. Butter a 9 x 5 x 3" loaf pan.
Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

NUTRITIONAL INFORMATION - Based on 10 servings. One serving contains:
• Calories (kcal) 237.3
• %Calories from Fat 39.7
• Fat (g) 10.5
• Saturated Fat (g)6.0
• Cholesterol (mg) 66.9
• Carbohydrates (g) 31.7
• Dietary Fiber (g) 2.7
• Total Sugars (g) 11.8
• Net Carbs (g) 29.0
• Protein (g) 4.6
• Sodium (mg) 250.0

Israeli Couscous and Tomato Salad with Arugula Pesto

Enjoy this as a main or a salad! It is delicious and tomatoes are so good right now. This recipe is from August 2011 Food and Wine.

6 cups packed arugula (6 ounces), plus whole leaves for garnish

2 cups Israeli couscous (12 ounces)

1/2 cup extra-virgin olive oil, plus more for drizzling

1/4 cup pine nuts

4 garlic cloves, chopped

1/4 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

1 1/2 pints red cherry tomatoes, halved

4 yellow or orange tomatoes, cut into 1-inch dice

Bring a large saucepan of salted water to a boil. Add the 6 cups of arugula and blanch for 10 seconds. With a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking, then drain.

Add the couscous to the boiling water and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Let the couscous cool to room temperature.

In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.

Squeeze the excess water from the arugula and coarsely chop it. Transfer the arugula to a food processor. Add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. Season the pesto with salt and pepper.

Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish with the arugula leaves and serve.

Chicken Breasts with Tomato-Herb Pan Sauce

2 servings

Ingredients

2 tablespoons (1/4 stick) unsalted butter, room temperature

1 garlic clove, minced

1 1/2 teaspoons chopped fresh marjoram or oregano

1/2 teaspoon sweet paprika

Kosher salt and freshly ground black pepper

2 skinless, boneless chicken breasts

2 cups mixed cherry tomatoes (11-12 ounces)

1 tablespoon chopped fresh flat-leaf parsley

Preparation

Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

Nutritional info

One serving contains:
• Calories (kcal) 381.5
• %Calories from Fat 39.8
• Fat (g) 16.9
• Saturated Fat (g) 8.6
• Cholesterol (mg) 155.3
• Carbohydrates (g) 8.3
• Dietary Fiber (g) 2.2
• Total Sugars (g) 4.3
• Net Carbs (g) 6.1
• Protein (g) 47.4
• Sodium (mg) 124.5

Skillet Pork Chop Saute with Peaches

Ingredients

2 teaspoons olive oil

4 (4-ounce) center-cut boneless pork loin chops, trimmed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons thinly sliced shallots

2 teaspoons chopped fresh thyme

2 peaches, each cut into 8 wedges

1/2 cup dry white wine

1/2 cup fat-free, lower-sodium chicken broth

2 teaspoons honey

2 teaspoons butter

Preparation

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan, and keep warm. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.

Serve with orzo and steamed broccoli. Yum!

Pineapple Chicken Satay

Bruce Weinstein and Mark Scarbrough, Cooking Light, June 2011

Ingredients

1/4 cup lower-sodium soy sauce

1/4 cup sweet chili sauce

1/4 cup natural-style, crunchy peanut butter

2 teaspoons peanut oil

1/2 teaspoon curry powder

1 pound chicken breast tenders, cut lengthwise into 8 pieces

Cooking spray

1 1/2 cups diced pineapple

1/3 cup vertically sliced red onion

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1/8 teaspoon ground red pepper

Preparation

Combine the first 3 ingredients in a bowl, stirring with a whisk.
Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6-inch) skewers.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.
While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture and pineapple mixture.

Serve with a green vegetable to round it out!
Calories 330; Fat 11.9g; Protein 31.2g; Carbohydrates 22.7g; Sodium 528 mg.

Spinach Fettuccine with Tangy Grilled Summer Squash

Amanda Cohen, Food and Wine, June 2011

Ingredients:

Six 4-ounce summer squash—4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline

2 tablespoons kosher salt, plus more for seasoning

1 tablespoon cider vinegar

1 1/2 teaspoons sugar

1/2 cup plus 1 tablespoon extra-virgin olive oil

5 garlic cloves

3 large tarragon sprigs plus 2 tablespoons chopped tarragon

1/2 cup mint leaves, plus 1/4 cup chopped mint

1/8 teaspoon saffron threads, crumbled

2 tablespoons rice vinegar

1 pound vegan fresh spinach fettuccine

Freshly ground pepper

Directions:

Toss the 1/3-inch-thick squash slices with the 2 tablespoons of kosher salt and let stand for 45 minutes.
In a large bowl, combine the cider vinegar with the sugar and stir to dissolve the sugar. Rinse and dry the salted squash and add it to the bowl; toss to coat with the vinegar.
In a blender, puree the 1/2 cup of olive oil with the garlic and transfer to a small saucepan. Bring to a simmer, then pour the garlic oil over the squash. Add the tarragon sprigs and mint leaves and press to compact. Cover and refrigerate overnight.
Light a grill. Lift the squash out of the marinade; scrape any excess marinade back into the bowl and reserve. Grill the marinated squash strips over high heat until nicely charred, about 1 minute per side. Cut the squash into 1-inch pieces.
Bring a large pot of salted water to a boil. In a large, deep skillet, heat 1/4 cup of the reserved marinade and add the saffron. Add the 1/8-inch-thick squash slices and cook over high heat, tossing, until al dente, about 1 minute. Add the rice vinegar, season lightly with salt and toss well. Add the grilled squash and toss to heat through. Remove from the heat.
Cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water. Drain the pasta and add it to the skillet. Toss well over moderate heat, gradually adding the reserved pasta cooking water to make a sauce. Season with salt and pepper and transfer to a large bowl. Drizzle the remaining 1 tablespoon of olive oil all over, sprinkle with the chopped tarragon and mint and serve right away.

MAKE AHEAD The grilled squash can be refrigerated for up to 2 days.

Grilled Broccoli and Bread Salad with Pickled Shallots

From Charlie Parker, Food and Wine, June 2011

Ingredients:

2 large shallots, thinly sliced

1/4 cup golden raisins

1/2 cup dry sherry

1/4 cup sherry vinegar

1/4 cup agave syrup

1 teaspoon chopped thyme

Kosher salt

Grated zest and juice of 1 Meyer lemon (or any lemon)

1/2 cup extra-virgin olive oil

Freshly ground pepper

4 garlic cloves, minced

2 teaspoons crushed red pepper

2 teaspoons chopped rosemary

1 pound broccoli, cut into long spears, stems peeled

1/2 pound vegan ciabatta, sliced 1/2 inch thick (you can use conventional)

2 tablespoons toasted pine nuts

Directions:

Put the shallots and the raisins in 2 separate, small, heatproof bowls. In a small saucepan, combine the sherry, vinegar and agave syrup and bring to a boil. Pour 2 tablespoons of the hot mixture over the raisins; pour the rest over the shallots and add the thyme and 1 teaspoon of salt. Cover both bowls.
Light a grill. In a small bowl, combine the lemon zest and juice with the olive oil and season with salt and pepper. Set aside 3 tablespoons of the dressing. Add the garlic, crushed red pepper and rosemary to the remaining dressing in the bowl.
On a rimmed baking sheet, drizzle the broccoli with half of the dressing from the bowl and toss well. Season with salt and pepper. Brush the remaining dressing from the bowl on the ciabatta slices. Grill the broccoli over moderate heat, turning, until lightly charred and barely tender, 8 minutes. Transfer the broccoli to a bowl, cover with foil and let steam for 5 minutes. Grill the ciabatta over moderate heat until crisp, 1 minute.
Cut the ciabatta into 1-inch cubes. Transfer to a platter and top with the grilled broccoli. Drain the raisins and shallots and scatter them over the broccoli. Garnish with the toasted pine nuts, drizzle with the reserved 3 tablespoons of dressing and serve.

Spice-Rubbed Steak with White beans and Cherry Tomatoes

4 SERVINGS
PREP: 25 minutes
TOTAL: 25 minutes
Recipe by the Bon Appetit Test Kitchen
March 2010

Ingredients:

2 teaspoons chili powder

1 1/2 teaspoons ground cumin, divided

1 teaspoon dried crushed red pepper

1 teaspoon dried oregano

Coarse kosher salt

1 1 1/4-pound top sirloin steak (about 1 inch thick)

2 tablespoons olive oil, divided

1 1-pint container cherry tomatoes

2 garlic cloves, pressed

2 15-ounce cans white beans, drained

Directions:

Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl.
Sprinkle spices, salt, and pepper all over steak.
Heat 1 tablespoon oil in large skillet over medium-high heat.
Cook steak to desired doneness, 5 minutes per side for medium-rare.
Transfer to cutting board.
Wipe out skillet; add 1 tablespoon oil.
Add tomatoes; sauté 1 to 2 minutes.
Stir in garlic and 1 teaspoon cumin.
Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 3 minutes.
Slice steak; serve with beans.

Spaghetti with Shrimp and Broccoli

Ina Garten ..House Beautiful

Ingredients:

Kosher salt and freshly ground black pepper

8 cups broccoli florets (2 large heads)

Extra virgin olive oil

1 pound (16 to 18 per pound) shrimp, peeled and deveined

1 pound imported spaghetti, such as De Cecco

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced fresh parsley

1 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

Preheat the oven to 400 degrees. Bring a large pot of water to a boil with 2 tablespoons salt.
Combine the broccoli, 1/4 cup olive oil, 2 teaspoons salt, and 1/2 teaspoon of pepper on a sheet pan, spread out, and roast for five minutes. Add the shrimp to the broccoli, toss well, and spread out in one layer. Roast the shrimp and broccoli for 8 to 10 minutes, until the shrimp is cooked.
Meanwhile, cook the pasta in the pot of boiling salted water according to the directions on the package. Set aside 1 1/2 cups of the cooking water before you drain the pasta.
Heat 1/3 cup olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot. Add the garlic and cook for one to two minutes, stirring frequently, until it just begins to turn golden on the edges. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Then lower the heat, add 1 teaspoon salt, and simmer for about five minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic oil and toss. Off the heat, add the cooked shrimp and broccoli, plus the parsley and Parmesan, and toss well. Allow the pasta to rest off the heat for five minutes, for the sauce to be absorbed in the pasta, then taste for seasoning and serve warm with extra Parmesan on the side.

Lemon Pepper Shrimp Scampi

Ingredients:

1 cup uncooked orzo

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

7 teaspoons unsalted butter, divided

1 1/2 pounds peeled and deveined jumbo shrimp

2 teaspoons bottled minced garlic

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper

Directions:

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Serves 4

From David Bonom, Cooking Light - MARCH 2009

Simplest Chicken-and-Leek Stew
Recipe by Jamie Oliver, March 2011 Food and Wine

Ingredients:

2 tablespoons extra-virgin olive oil

2 medium leeks, white and tender green parts only, thinly sliced

1/2 pound cremini mushrooms, thinly sliced

Salt and freshly ground pepper

1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces

All-purpose flour, for dusting

1 1/2 cups chicken stock or low-sodium broth

1 tablespoon chopped thyme

2 tablespoons sour cream

2 teaspoons Dijon mustard

Directions:

In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.

Serve With:

Jasmine Rice…..Yummy and Easy!

Shrimp and Chorizo Paella

Ingredients:

2 ounces chorizo, halved lengthwise and cut into ¼ inch half moons.

6 garlic cloves, chopped

1 tsp. saffron threads

1c. long grain brown rice

1 ¾ c chicken broth (or more if you feel like you need)

14.5 ounce can diced tomatoes in juice

½ pound medium shrimp peeled

¾ cup frozen peas

Directions:

Cook chorizo over medium heat in a Dutch oven. About 2 minutes.
Add garlic and sauté until fragrant.
Add saffron, rice, and chicken stock and bring to a boil (cover pot).
Reduce heat and simmer gently for 30 minutes.
Add tomatoes in juice and continue to simmer or 25 minutes.
Stir shrimp and peas into the mixture add salt and pepper to taste.
Cover and cook until shrimp are done and rice is tender (about 10-15 minutes).
Remove from heat and rest for 5 minutes, Fluff w/fork. Serve.

Serves 4

From Rocco DiSpirito; chef and tri-athlete, featured in March 2011 Food and Wine and March 2011 Runner’s World.

Green Peas have 6 grams of fiber per cup!

Corn is full of the yellow-orange carotenoid known as xanthophylls. These yellow-orange carotenoids protect against cataracts and macular degeneration.

Blueberries: researchers from Cornell University ranked the antioxidant power of 25 fruits and found that wild blueberries are the most potent. Wild blueberries are about 2x as potent as their cultivated counterparts.

Asparagus!

I cup of steamed asparagus provided 115% of your daily percentage of Vit K , and 65% of your folate. It has only 50 calories per cup, so indulge I this delicious green!

Porchetta-Style Pork Loin with White Beans

Ingredients:

3 cloves of garlic minced

Grated zest of 2 oranges

1 Tbsp fennel seeds

1.5 Tbsp chopped fresh rosemary

1 Tbsp olive oil

Salt and Pepper to taste

1 pork loin (about 2 lbs)

2 cans drained cannellini beans

Juice of 1 lemon

To Prepare:

Preheat oven to 450
On a cutting board, combine first 4 ingredients. Chop the mix until it forms a paste. Place in small bowl and add oil.
Season pork with salt and pepper and rub it all over with the paste. (You can marinate for up to 4 hours in the refrigerator.)
Roast pork in preheated oven in a roasting pan 25-30 minutes or until an instant read thermometer reads 160.
Remove meat from oven and let rest 10 minutes.
In a saucepan, heat beans, lemon juice and 1/2 Tbsp rosemary until warm. Add salt and pepper.
Slice pork, serve with beans and something green.

6 servings. 362 calories per serving; 47 g protein, 22 g carbohydrates, 9 grams fat, 6 grams, fiber.

Recipe courtesy of Jan/Feb issue of Men's Health Magazine

Creamy Cauliflower Mac
From Mark Bitman, author of Food Matters Cookbook

Instead of using high-fat butter and cream, Bittman makes his healthier mac and cheese with pureed cauliflower, chicken stock, and a moderate amount of cheese.

Ingredients:

2 1/2 cups vegetable or chicken stock

2 bay leaves

1 cauliflower, cored and cut into large pieces

8 ounces whole-wheat elbow macaroni

1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/8 teaspoon nutmeg

Salt and black pepper

1/4 cup grated Parmesan cheese

1/2 cup whole-grain bread crumbs

Directions

Heat oven to 400° F. Boil a pot of salted water.
In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor. Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square, baking dish.
Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.

CALORIES PER SERVING: 420
CARBS: 57 G
PROTEIN: 20 G
FAT: 15 G

Sauteed Broccolini, by Ina Gartner

Ingredients:

1 bunch broccolini

Kosher salt

2 tablespoons unsalted butter (or substitute olive oil)

1/2 lemon, zested

1 teaspoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

Directions

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Tuna with White Beans and Sun-Dried Tomato Sauce
Makes 4 servings. This recipe requires a little planning ahead, but it is well worth it! Serve it with a simple mixed green salad. Delicious!

Ingredients:

1 cup dried Great Northern beans (about 6½ ounces)

5 cups chicken stock or canned low-salt chicken broth

7 tablespoons olive oil

½ cup chopped onion

½ cup chopped carrot

½ cup chopped celery

5 teaspoons chopped fresh thyme or 2 teaspoons dried

1 tablespoon grated lemon peel

4 6- to 8-ounce ahi tuna steaks (each about ¾ to 1 inch thick)

Preparation

Place beans in medium bowl. Add enough cold water to cover beans by 3 inches. Let stand overnight. Drain.
Combine beans and stock in large saucepan. Bring to boil. Reduce heat to medium; cover and simmer until beans are just tender, about 1 hour. Drain, reserving ½ cup cooking liquid.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion, carrot and celery and sauté until almost tender, about 5 minutes. Add thyme and lemon peel and stir 1 minute. Add beans, reserved ½ cup cooking liquid and 2 tablespoons oil and toss until heated through, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Cover to keep warm.
Heat remaining 2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to skillet and cook to desired doneness, about 3 minutes per side for medium.
Spoon beans onto center of each of 4 plates, dividing equally among plates. Top each with tuna steak. Spoon Sun-dried Tomato Sauce over tuna steaks and serve immediately.

Sun-Dried Tomato Sauce
Makes about 1½ cups

Ingredients:

½ cup drained oil-packed sun-dried tomatoes

1 cup dry white wine

¼ cup white wine vinegar

10 black peppercorns

1 bay leaf

1 cup whipping cream

½ cup chicken stock or canned low-salt chicken broth

1 tablespoon minced fresh thyme or 1 teaspoon dried

Preparation

Place sun-dried tomatoes in food processor. Boil white wine, white wine vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.

Roasted Sea Bass with Asparagus Sauce
Serves 4. Salmon, flounder or snapper fillets can also be used for this attractive, colorful entrée.

Ingredients:

1 cup canned low-salt chicken broth/p>

1 pound asparagus, trimmed to 6-inch lengths

1 tablespoon extra-virgin olive oil

Nonstick vegetable oil spray

4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)

1 tablespoon fresh lemon juice

1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)

Preparation

Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.

Black Bean & Chipotle Soup
Serves 4-6; Yields 8 cups

Prep time: 25-35 minutes; Simmering time: 20 minutes

Ingredients:

¼ c. olive oil

2 c. chopped onions

4 garlic cloves, minced or pressed

2 c. peeled and diced carrots

1½ t. ground cumin

1 c. chopped celery

1 c. chopped green bell peppers

3 c. cooked black beans (2 15-oz. cans, undrained)¹

½ dried chipotle pepper or 1 canned chipotle pepper in adobo sauce²

2 c. chopped fresh or undrained canned tomatoes (14-oz. can)

½ c. orange juice

½ c. water

sour cream (opt.)

chopped fresh cilantro (opt.)

¹1 c. dried black beans will yield about 3 c. cooked

²These spicy hot, smoky peppers are available in the produce sections of well-stocked supermarkets. If using dried chipotle, remove it before serving. If using canned chipotle, choose one that can be packed into a teaspoon measure. It will disintegrate as the soup cooks. We recommend La Torre brand canned chipotles in adobo sauce, which is a thick, spicy tomato purée containing tomatoes, vinegar, onions, sugar, and spices.

Preparation

Warm the oil in a nonreactive soup pot. Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes. Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes. Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for 20 minutes (see Notes). If you’re not using canned beans, add ½ c. of bean-cooking liquid or additional water.
If desired, garnish each serving with a dollop of sour cream and a sprinkling of cilantro.

Notes:

To save time, prepare the carrots, celery, and bell peppers while the onions cook. Just remember to stir the onions in between chopping.

If using fresh tomatoes, you may want to simmer the soup for an additional 5 minutes.

Crown Roast of Lamb with Rosemary and Oregano
4 generous servings

This is a savory Valentine’s Day Dinner. Crown roasts are often done with pork, but lamb makes for a festive presentation and it’s a delicious change of pace. Request the roasts from the butcher ahead of time, since they are usually prepared to order. Pour a Syrah with dinner.

Ingredients:

1/8 c. chopped fresh rosemary

6 garlic cloves, minced

1 T. chopped fresh oregano

11/2 tsp. salt

1 tsp. ground black pepper

1 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together)

olive oil

Preparation

Preheat oven to 450°. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125° or 130° for rare, about 20 minutes (or 130° to 135° for medium-rare, about 30 minutes; or 135° to 140° for medium, about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.
Taste great when served with mint jelly or fruit chutney!! YUM!

2-3 chops per person, served over mashed potatoes with a side of pan seared asparagus with lemon zest. Delicious! Have some dark chocolate for dessert.

Quinoa Pasta with Spinach and Tomatoes

January 2011 Bon Appétit

This is quick and can be done with regular pasta as well. The quinoa pasta has a nice texture. You might want to give it a try!

Ingredients:

8 ounce package gluten free quinoa pasta
2 Tbsp olive oil
2 10-12 ounce containers of grape or cherry tomatoes
3 garlic cloves pressed
2 5-6 ounce packages baby spinach
6 Tbsp finely grated Parmesan cheese, divided
3 tsp chopped fresh marjoram, divided
¼ tsp crushed red pepper

Additionally freshly grated Parmesan cheese

Preparation

Cook pasta according to package instruction until firm to bite (al dente). Drain and reserve ½ cup cooking liquid. Return pasta to pot.

While pasta is cooking, heat oil in a large heavy skillet over medium high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper. Sauté until beginning to brown about 3-4 minutes. Add garlic and stir 30 seconds.

Add ¼ cup reserved cooing liquid to pan and stir; scraping up browned bits. Add tomatoes mixture with juices, spinach, 4Tbsp Parmesan, 2 tsp marjoram, and crushed red pepper to pasta. Toss over low heat just until spinach begins to wilt; about 2 minutes. Add more cooking liquid if pasta seems dry. Season to taste with salt and pepper. Add remaining Parmesan and marjoram. Toss and serve.

For more gluten free recipes go to bonappetit.com/go/glutenfree

Pork Tenderloin with a Pomegranate Glaze

This recipe came from Gourmet, November 2006 and it is my daughter’s favorite! I usually serve it with cannelloni beans with onion and parsley and sautéed asparagus or broccoli. If you like wine, it is great with a Pinot Noir.

Ingredients:

3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 pork tenderloins (each about 3/4 pound)
2 tablespoons olive oil
1 cup plain pomegranate juice (such as POM Wonderful)
3/4 teaspoon cornstarch
1 tablespoon water
1 to 2 teaspoons Sherry vinegar
1 tablespoon unsalted butter

Special equipment: an instant-read thermometer

Preparation

Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.

While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.

Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.

My Friend Marjorie’s Ten Spice Shrimp

This dish is easy and delicious. Serve with jasmine or basmati rice and a green salad.

Bon Appétit!

Ingredients:

1 cup sugar
2 ½ teaspoons Kosher Salt
½ teaspoons fresh ground pepper
1 large clove garlic, peeled and minced
Fresh Ginger 1 inch peeled and minced
½ teaspoon cayenne pepper
½ teaspoon ground allspice
¼ teaspoon tumeric
2 tablespoons flour
vegetable oil to grease baking sheet
1 lb peeled and deveined shrimp
½ juice of a lime

Heat oven to 500 degrees.
Mix all dry ingredients.
Grease baking sheet.
Bake for 10 minutes.
Sugar should be caramelized.
Put on platter, squeeze lime juice and serve immediately.