For the couscous, I used a box of Near East plain style couscous and prepared it as following:
- 2 shallots, finely minced
- 2 cloves garlic minced
- 1 TBSP olive oil
- 2 cups chicken broth with 1 extra bouillon cube thrown in
- 1/2 teaspoon fresh cracked pepper
- 1 10 ounce box Near East plain couscous
In medium saucepan, I sauteed the shallot and garlic in the olive oil. Once the shallot and garlic were soft and fragrant, I added the chicken broth/bouillon cube and brought to a boil. Once boiling, I added the couscous and finished the cooking per package directions...
Tuesday, May 27, 2008
Chermoula Marinade, from Kris
Moroccan style fish Marinade called a "Chermoula" (thanks to Weight Watchers Cookbook - with a little touch of Kris added).
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup flat leaf parsely, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh lemon juice
- 1 TBSP lemon zest
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 TBSP smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
The recipe called to put this on whole fish (white flesh fish, recommended red snapper, striped bass or trout). Instead, I put them over some boneless, skinless Mahi Mahi fillets. I marinated them for about 6 hours. Then, cooked them over a medium hot grill. I think that this would be awesome on a Halibut fillet as well.
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup flat leaf parsely, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh lemon juice
- 1 TBSP lemon zest
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 TBSP smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
The recipe called to put this on whole fish (white flesh fish, recommended red snapper, striped bass or trout). Instead, I put them over some boneless, skinless Mahi Mahi fillets. I marinated them for about 6 hours. Then, cooked them over a medium hot grill. I think that this would be awesome on a Halibut fillet as well.
Thursday, May 22, 2008
Suggested by Mandy - Chicken Diablo
Chicken Diablo
Serves 8
For the marinade:
3 ounces blended oil (10 percent olive oil, 90 percent canola)
5 ounces Grey Poupon mustard
3 ounces lemon juice
1 tablespoon chopped parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
For the sauce:
1 46-ounce can chicken broth
1/4 pound margarine or butter
3/4 cup all-purpose flour
3 ounces lemon juice
4 ounces Grey Poupon mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound fresh mushrooms, sliced
1 tablespoon chopped parsley
For the chicken:
8 boneless, skinless chicken breasts
2 pounds fresh angel hair pasta
For the chicken:
In a mixing bowl large enough to hold all of the chicken, whisk together the marinade ingredients. Add the chicken and coat thoroughly. Cover and refrigerate. Can be done 1-2 days in advance, or 2-4 hours ahead. Preheat oven to 375 degrees. Bake the chicken flat on a sheet pan for 12-15 minutes, until thoroughly cooked.
For the sauce:
Melt the margarine and whisk with the flour to make a light roux. Heat gently about 5 minutes, whisking occasionally. In a separate pot, add mushrooms and lemon juice to chicken broth and bring to a boil. Simmer, and thicken with the roux, using a whisk to mix. Add remaining sauce ingredients, except the parsley. Keep warm until serving.
To finish:
Bring 2 gallons of water to a boil to cook the pasta. Cook pasta and drain. Toss in a pot with the sauce. Add parsley and pre-plate pasta or pour into a large serving bowl. Top pasta with cooked chicken breasts and garnish with parsley sprigs.
Serves 8
For the marinade:
3 ounces blended oil (10 percent olive oil, 90 percent canola)
5 ounces Grey Poupon mustard
3 ounces lemon juice
1 tablespoon chopped parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
For the sauce:
1 46-ounce can chicken broth
1/4 pound margarine or butter
3/4 cup all-purpose flour
3 ounces lemon juice
4 ounces Grey Poupon mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound fresh mushrooms, sliced
1 tablespoon chopped parsley
For the chicken:
8 boneless, skinless chicken breasts
2 pounds fresh angel hair pasta
For the chicken:
In a mixing bowl large enough to hold all of the chicken, whisk together the marinade ingredients. Add the chicken and coat thoroughly. Cover and refrigerate. Can be done 1-2 days in advance, or 2-4 hours ahead. Preheat oven to 375 degrees. Bake the chicken flat on a sheet pan for 12-15 minutes, until thoroughly cooked.
For the sauce:
Melt the margarine and whisk with the flour to make a light roux. Heat gently about 5 minutes, whisking occasionally. In a separate pot, add mushrooms and lemon juice to chicken broth and bring to a boil. Simmer, and thicken with the roux, using a whisk to mix. Add remaining sauce ingredients, except the parsley. Keep warm until serving.
To finish:
Bring 2 gallons of water to a boil to cook the pasta. Cook pasta and drain. Toss in a pot with the sauce. Add parsley and pre-plate pasta or pour into a large serving bowl. Top pasta with cooked chicken breasts and garnish with parsley sprigs.
Grilled Veggie Pasta, from Kris
Recipe for grilled veggie pasta:
-spend Saturday morning at the farmers market and get a shitload of fresh veggies that your family loves (today, ours are beets, carrots, zucchini, mushrooms, red onions, asparagus).
-slice and marinate veggies with some olive oil, salt, pepper
-grill over medium hot grill in veggie basket until they are done.
-cook and drain 1 pound penne pasta per package instructions
-Mix grilled veggies with pasta, top with parmesan cheese and dressing (recipe to follow).
Serve hot or cold.
Dressing for pasta:
- 1/4 cup olive oil
- 4 cloves garlic finely minced
- juice of 2 lemons
- 1/4 tsp lemon zest
- salt and pepper to taste
In small skillet, heat olive oil over medium heat. Add garlic and lemon zest and turn off heat. Allow garlic and lemon to cook and infuse into warm oil (about 3 - 4 minutes). Add lemon juice and whisk until blended. Add salt and pepper to taste. Pour over pasta and mix well. This pasta is one of my favorites to make in the summer. It's totally refreshing on a hot summer day. Even if it is served warm! The lemon just wakes up the senses.... I might go try to steal some lemons from my neighbors tree.
-spend Saturday morning at the farmers market and get a shitload of fresh veggies that your family loves (today, ours are beets, carrots, zucchini, mushrooms, red onions, asparagus).
-slice and marinate veggies with some olive oil, salt, pepper
-grill over medium hot grill in veggie basket until they are done.
-cook and drain 1 pound penne pasta per package instructions
-Mix grilled veggies with pasta, top with parmesan cheese and dressing (recipe to follow).
Serve hot or cold.
Dressing for pasta:
- 1/4 cup olive oil
- 4 cloves garlic finely minced
- juice of 2 lemons
- 1/4 tsp lemon zest
- salt and pepper to taste
In small skillet, heat olive oil over medium heat. Add garlic and lemon zest and turn off heat. Allow garlic and lemon to cook and infuse into warm oil (about 3 - 4 minutes). Add lemon juice and whisk until blended. Add salt and pepper to taste. Pour over pasta and mix well. This pasta is one of my favorites to make in the summer. It's totally refreshing on a hot summer day. Even if it is served warm! The lemon just wakes up the senses.... I might go try to steal some lemons from my neighbors tree.
Penne Chicken with Asparagus, from Karli
Penne Chicken with Asparagus
1lb chicken breasts
1lb asparagus
1 can diced tomatoes (I actually used fresh grape tomatoes and chopped them up)
1/2lb mushrooms, sliced
1/2cup chicken broth
4oz cream cheese
2cups (dry) penne pasta
Boil pasta. Cut chicken into bite size pieces. Brown in olive oil in skillet. Add chicken broth and mushrooms, cook for about 10 minutes (depends on how big the chicken pieces are). Add asparagus, tomatoes, cream cheese and cook for 5 more minutes. Mix with pasta.I added some minced garlic, salt and pepper for more flavor.
1lb chicken breasts
1lb asparagus
1 can diced tomatoes (I actually used fresh grape tomatoes and chopped them up)
1/2lb mushrooms, sliced
1/2cup chicken broth
4oz cream cheese
2cups (dry) penne pasta
Boil pasta. Cut chicken into bite size pieces. Brown in olive oil in skillet. Add chicken broth and mushrooms, cook for about 10 minutes (depends on how big the chicken pieces are). Add asparagus, tomatoes, cream cheese and cook for 5 more minutes. Mix with pasta.I added some minced garlic, salt and pepper for more flavor.
Chopped Salad with White Wine Vinaigrette, from Rachael
Chopped Salad with White Wine Vinaigrette
2 Ripe Tomatoes, seeded and chopped
1 cup finely chopped Cucumber
1 Yellow Bell Pepper, finely chopped
1/2 cup finely chopped Black Olives
1/4 cup finely chopped Red Onion
3 tbsps White Wine Vinegar
1 tbsp Sugar
1 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Vegetable Oil
1 head Romaine Lettuce, finely shredded
In a medium bowl, combine tomatoes, cucumbers, bell pepper, olives, and red onion; set asideIn a small bowl, whisk together vinegar, sugar, mustard, salt, and pepper. Slowly add oil, whisking to combine. Pour vinaigrette over vegetables; cover and chill 1 hour. To serve, place lettuce on salad plates and top with vegetable mixture.
2 Ripe Tomatoes, seeded and chopped
1 cup finely chopped Cucumber
1 Yellow Bell Pepper, finely chopped
1/2 cup finely chopped Black Olives
1/4 cup finely chopped Red Onion
3 tbsps White Wine Vinegar
1 tbsp Sugar
1 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Vegetable Oil
1 head Romaine Lettuce, finely shredded
In a medium bowl, combine tomatoes, cucumbers, bell pepper, olives, and red onion; set asideIn a small bowl, whisk together vinegar, sugar, mustard, salt, and pepper. Slowly add oil, whisking to combine. Pour vinaigrette over vegetables; cover and chill 1 hour. To serve, place lettuce on salad plates and top with vegetable mixture.
Ravioli & Sausage Lasagna, from Rachael
Ravioli & Sausage Lasagna
4 links (12 oz) Italian Turkey Sausage
1 jar (7 oz) Roasted Red Peppers, drained and chopped
1 tbsp Chopped Fresh Basil
1 jar (26 oz) Marinara Sauce
1 pkg (30 oz) Frozen Large Square Cheese Ravioli, thawed
1 cup (4 oz) Shredded Mozzarella Cheese
2 tbsps Grated Parmesan Cheese
Heat oven to 375. You'll need a shallow 2 qt baking dish. Heat a medium nonstick skillet over med-high heat. Add sausages and cook, breaking up chunks, 5 minutes or until no longer pink. Remove from heat, stir in roasted red peppers and basil. Spread 1 cup of sauce in baking dish. Top with a layer of 12 ravioli, the sausage mixture, then mozzarella cheese. Top with 1 cup sauce, remaining ravioli and remaining sauce. Cover with nonstick foil.Bake on a sheet of foil to catch any drips, 1 hour or until ravioli are tender when pierced. Uncover and sprinkle with Parmesan cheese and bake additional 5 minutes.
4 links (12 oz) Italian Turkey Sausage
1 jar (7 oz) Roasted Red Peppers, drained and chopped
1 tbsp Chopped Fresh Basil
1 jar (26 oz) Marinara Sauce
1 pkg (30 oz) Frozen Large Square Cheese Ravioli, thawed
1 cup (4 oz) Shredded Mozzarella Cheese
2 tbsps Grated Parmesan Cheese
Heat oven to 375. You'll need a shallow 2 qt baking dish. Heat a medium nonstick skillet over med-high heat. Add sausages and cook, breaking up chunks, 5 minutes or until no longer pink. Remove from heat, stir in roasted red peppers and basil. Spread 1 cup of sauce in baking dish. Top with a layer of 12 ravioli, the sausage mixture, then mozzarella cheese. Top with 1 cup sauce, remaining ravioli and remaining sauce. Cover with nonstick foil.Bake on a sheet of foil to catch any drips, 1 hour or until ravioli are tender when pierced. Uncover and sprinkle with Parmesan cheese and bake additional 5 minutes.
Sunday, May 4, 2008
Suggested by Stacy - Creamy Smoked Salmon Pasta
We had smoked salmon pasta tonight. It was yum. I used canned SS that I got at Trader Joe's. It's the cheap, but good way.
Creamy Smoked Salmon Pasta
Creamy Smoked Salmon Pasta
Suggested by Karli - Broiled Tilapia Parmesan
Broiled Tilapia Parmesan
INGREDIENTS
* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets
DIRECTIONS1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
INGREDIENTS
* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets
DIRECTIONS1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Suggested by Heather - Spicy South Asian Roasted Fish
Spicy South Asian Roasted Fish
Jaime Harder, MA, RD , Cooking Light, APRIL 2008
Even though salmon garners the most attention for omega-3 fats, one serving of this halibut entrée has about 0.6 grams, about half the amount of one's daily intake goal.
Ingredients
1/2 cup light coconut milk
2 tablespoons minced peeled fresh lemongrass
1 tablespoon minced peeled fresh ginger
2 tablespoons chili sauce
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 garlic cloves, minced
4 (6-ounce) skinless halibut fillets
Preparation1. Preheat oven to 425°.2. Combine first 7 ingredients in a food processor or blender; pulse 30 seconds or until well combined.3. Arrange fillets in a single layer in a 13 x 9–inch baking dish. Pour lemongrass mixture over fish; turn fillets to coat evenly. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve sauce with fish.
Yield4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
Nutritional InformationCALORIES 213(22% from fat); FAT 5.3g (sat 2g,mono 1.3g,poly 1.2g); PROTEIN 35g; CHOLESTEROL 52mg; CALCIUM 84mg; SODIUM 710mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5g
Jaime Harder, MA, RD , Cooking Light, APRIL 2008
Even though salmon garners the most attention for omega-3 fats, one serving of this halibut entrée has about 0.6 grams, about half the amount of one's daily intake goal.
Ingredients
1/2 cup light coconut milk
2 tablespoons minced peeled fresh lemongrass
1 tablespoon minced peeled fresh ginger
2 tablespoons chili sauce
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 garlic cloves, minced
4 (6-ounce) skinless halibut fillets
Preparation1. Preheat oven to 425°.2. Combine first 7 ingredients in a food processor or blender; pulse 30 seconds or until well combined.3. Arrange fillets in a single layer in a 13 x 9–inch baking dish. Pour lemongrass mixture over fish; turn fillets to coat evenly. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve sauce with fish.
Yield4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
Nutritional InformationCALORIES 213(22% from fat); FAT 5.3g (sat 2g,mono 1.3g,poly 1.2g); PROTEIN 35g; CHOLESTEROL 52mg; CALCIUM 84mg; SODIUM 710mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5g
Suggested by Mandy - Turkey Jerk Burgers
Here is the recipe for the jerk turkey burgers from last week. The family likes them a lot, though we don't use rolls and I substitute mango for the papaya (I am cheap like that). The squeeze of lime juice is what makes it super.
Turkey Jerk Burgers (swiped from Rachael Ray)
1 1/3 pound ground turkey breast, the average weight of 1 package
1 garlic clove, minced
2 scallions, thinly sliced
1 serrano or jalapeno pepper, seeded and minced
1-inch ginger root, grated
2 teaspoons fresh thyme leaves, a few sprigs, leaves stripped and chopped
1 teaspoon allspice, eyeball the amount
1/2 teaspoon nutmeg,
freshly grated or ground
1 teaspoon coarse black pepper
Coarse salt
Extra-virgin olive oil or vegetable oil, for drizzling
1 ripe lime, juiced
4 bib or green leaf lettuce leaves
4 crusty plain or cornmeal dusted Kaiser rolls,
split Papaya Salsa:
1 large, ripe papaya, seeded, peeled and diced
1/2 red bell pepper, seeded and diced
1/4 red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons fresh cilantro leaves, a palm full of leafy tops, finely chopped
1 navel orange, juiced
Coarse salt
Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium high heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties no more than 1-inch thick. Drizzle the patties with a touch of oil. Place patties in a hot pan or on a hot grill and cook 6 minutes on each side. Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves. Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste. Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers. Serve with Chili Lime Avocados and pineapple wedges.
Turkey Jerk Burgers (swiped from Rachael Ray)
1 1/3 pound ground turkey breast, the average weight of 1 package
1 garlic clove, minced
2 scallions, thinly sliced
1 serrano or jalapeno pepper, seeded and minced
1-inch ginger root, grated
2 teaspoons fresh thyme leaves, a few sprigs, leaves stripped and chopped
1 teaspoon allspice, eyeball the amount
1/2 teaspoon nutmeg,
freshly grated or ground
1 teaspoon coarse black pepper
Coarse salt
Extra-virgin olive oil or vegetable oil, for drizzling
1 ripe lime, juiced
4 bib or green leaf lettuce leaves
4 crusty plain or cornmeal dusted Kaiser rolls,
split Papaya Salsa:
1 large, ripe papaya, seeded, peeled and diced
1/2 red bell pepper, seeded and diced
1/4 red onion, finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 tablespoons fresh cilantro leaves, a palm full of leafy tops, finely chopped
1 navel orange, juiced
Coarse salt
Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium high heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties no more than 1-inch thick. Drizzle the patties with a touch of oil. Place patties in a hot pan or on a hot grill and cook 6 minutes on each side. Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves. Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste. Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers. Serve with Chili Lime Avocados and pineapple wedges.
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