Last week's meals focused on taking vegetarian recipes and adding a meat. I don't think either of them were my favorites, but I did learn a lot about radishes... mostly that I don't really care for them unless all the red is peeled off and they are sliced REALLY thin and put in a big green salad. :)
For this week's recipes I've decided to look at my favorite TV chef's... Ina Garten and Bal Arneson. I also had a hankering for something Bean-y, so I included a Bean Salad recipe.
Roasted Shrimp and Orzo
Adapted from Ina Garten, 2006
Ingredients
Olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup diced red onion
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving
Chicken Masala (Not MaRsala!)
Adapted from The Spice Goddess on the Cooking channel
Ingredients
2 tablespoons grapeseed oil (I'm sure you could use Olive Oil)
1 onion, finely chopped
2 tablespoons finely chopped fresh garlic
2 tablespoons finely chopped fresh ginger
1 green chile, finely chopped
1 tablespoon coriander seeds (I used ground coriander)
1 tablespoon garam masala
1 teaspoon Spanish paprika (I used sweet paprika)
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless
2 cups chopped tomatoes
2 cups chopped potatoes
1/2 cup fresh cilantro leaves
2 cups water
1. Put oil in a large saucepan over medium-high heat. Add the onion, garlic, ginger, and chile, and saute for 3 minutes, or until the onions are softened. Add the coriander seeds, garam masala, paprika, turmeric, and salt and toast for 10 seconds and then add the tomato paste.
2. Stir well and then add the chicken thighs, turning them frequently as they cook. Add the tomatoes, potatoes, cilantro, and water and mix well.
3. Bring the mixture to a boil and then reduce the heat to a simmer. Cover with a lid and let cook for about 20 to 25 minutes, or until the chicken is cooked through. Serve with rice.
Pesto 3-Bean Salad over Roasted Salmon
Recipe adapted from the Neely's "Give it a Kick" episode
Ingredients
1lb salmon filet
3 cloves of garlic, peeled
1/4lb Green Beans, trimmed and cut into 1-inch pieces
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed
Heat oven to 350
1. Salt and pepper both sides of salmon filet. Cook in the oven for 25-30min until done to your liking. Let cool.
2. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto a cutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
3. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
4. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Serve cold with salmon. Adjust seasoning.
Monday, July 4, 2011
Sunday, June 26, 2011
Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes, Spicy Dijon Potato Salad with Homemade BLT's, Oven Roasted Pork Chops and Cauliflower under a warm Raisin Vinaigrette
We recently read that if you're "trying to watch your weight" you shouldn't eat potatoes every day... Well, something to that effect. Tater and I fill our gullets with potatoes at least 4 times a week... at least. Yes, I know that there is a potato salad recipe on the menu this week, but we decided to do this as our "1 to 2" servings of potatoes this week. We'll see how long that lasts!!!
I've also noticed that I use a lot of olive oil too... I'm sure I can go on and on of what I eat/do that I shouldn't do... So I suppose with all of this on my mind I'm going to go more "healthy" this week... as opposed to the past 20 weeks of this year.
I actually think I do cook healthy, but that's all relative. :-P
Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes
Adapted from Vegetarian Times, July/August 2011
Ingredients
2 large Tilapia filets
1/2 cup cornmeal
1 egg
1 teaspoon chinese 5-spice
1/8 and 1/4 teaspoon cayenne
1lb. thin green beans, trimmed
1/3 cup black sesame seeds
2 Tbs. low-sodium soy (we used the full sodium!)
1 1/2 Tbs. maple syrup
1 Tbs. Rice Vinegar (I used white vinegar)
8 radishes, each cut into 6 wedges (I cut them even thinner because they're spicy!)
Preheat the oven to 350
1. Prepare a dredge in two bowls. In one bowl mix the cornmeal, 5-spice and cayenne with some salt and pepper. In another bowl crack the egg and add a tsp. water with some salt and pepper. Season the fish with salt and pepper on both sides.
2. Foil and grease a baking sheet. Dip each fish filet in the egg wash, then coat with the cornmeal and place on the baking sheet. Repeat until all filets are on the sheet. Bake in the oven 30 minutes.
3. Meanwhile, Fill large pot or bowl with ice water and set aside. Bring 4 quarts salted water to a boil in stockpot over high heat. Add the green beans and blanch 2 to 3 minutes. Drain in colander and plunge into ice bath 3 to 4 minutes or until cool. Drain and pat dry. Set aside.
4. Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes. Cool to room temp and finely grind in spice or coffee grinder (I put them in my mini food processor). Transfer to a bowl and stir in soy sauce, maple syrup, vinegar and cayenne.
3. Toss together green beans, radishes and dressing in a large bowl. Serve with fish!
Spicy Dijon Potato Salad with Homemade BLT's
Potato salad recipe from Vegetarian Times, July/August 2011
The servings on the Potato Salad is for 4 people and the sandwiches are for 2. We just like our Potatoes!
Ingredients
1lb fingerling potatoes, cut into 1-inch pieces (We used small yukon gold's)
1/4 cup plain lowfat yogurt (we used plain greek yogurt)
1 Tbs. whole grain mustard
1 tsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup thinly sliced red onion (I put in too much, you may want to just do a few slivers here and there)
4 slices whole wheat sandwich bread
4 leaves boston lettuce
1 large organic tomato
Homemade Mayonnaise (Taylor's recipe from earlier this year)
4 slices fresh, nitrate-free, bacon (be buy it fresh from the farmers market). Cooked to your liking.
1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium and cook 5 to 6 minutes or until tender but not soft.
2. Meanwhile whisk together yogurt, mustard and olive oil in a large bowl. Stir in red bell pepper, celery and onion.
3. Drain potatoes, rinse under cold water and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper and place in fridge to cool.
4. Assemble BLT's. Place Mayo on both slices of bread and crack some fresh pepper on top of may. Assemble the lettuce, Tomato and bacon as you like. Serve with cold potato salad. HEAVEN!!!
3. Drain potatoes, rinse under cold water and drain again.
Oven Roasted Pork Chops and Cauliflower under a Warm Raisin Vinaigrette
Cauliflower recipe adapted from March 2011 Vegetarian Times
2 7oz boneless pork chops
1 small head cauliflower cut into florets
2 Tbs. + 3 Tbs. olive oil
2 cloves garlic, minced (2tsp)
1/2 cup raisins
2 Tbs. balsamic vinegar
Preheat oven to 425
1. Toss together cauliflower, 2 Tbs. oil and garlic on large baking sheet. Season with salt and pepper. Spread cauliflower in single layer on baking sheet and roast 20 to 25 minutes or until florets are browned on edges, turning occasionally.
2. Season pork chops with salt and pepper on both sides. In a heavy cast iron skilled, heat a little olive oil on high and sear both sides of the pork, about 1 minute on both sides. Immediately place in oven with the cauliflower. If the cauliflower isn't in the oven, then make sure the oven is on 350. Bake until pork registers 140 degrees on thermometer.
3. To make vinaigrette: place raisins in heat-proof bowl or measuring cup and cover with 1 cup boiling water. Let stand 15 minutes or until softened and plump. Drain and reserve 1/4 cup soaking liquid. In a blender or food processer,blend raisins, reserved liquid, oil and vinegar until smooth. Season with salt and pepper. Serve drizzled over cauliflower and pork.
I've also noticed that I use a lot of olive oil too... I'm sure I can go on and on of what I eat/do that I shouldn't do... So I suppose with all of this on my mind I'm going to go more "healthy" this week... as opposed to the past 20 weeks of this year.
I actually think I do cook healthy, but that's all relative. :-P
Cornmeal-Crusted Tilapia with Black Sesame Green Beans and Radishes
Adapted from Vegetarian Times, July/August 2011
Ingredients
2 large Tilapia filets
1/2 cup cornmeal
1 egg
1 teaspoon chinese 5-spice
1/8 and 1/4 teaspoon cayenne
1lb. thin green beans, trimmed
1/3 cup black sesame seeds
2 Tbs. low-sodium soy (we used the full sodium!)
1 1/2 Tbs. maple syrup
1 Tbs. Rice Vinegar (I used white vinegar)
8 radishes, each cut into 6 wedges (I cut them even thinner because they're spicy!)
Preheat the oven to 350
1. Prepare a dredge in two bowls. In one bowl mix the cornmeal, 5-spice and cayenne with some salt and pepper. In another bowl crack the egg and add a tsp. water with some salt and pepper. Season the fish with salt and pepper on both sides.
2. Foil and grease a baking sheet. Dip each fish filet in the egg wash, then coat with the cornmeal and place on the baking sheet. Repeat until all filets are on the sheet. Bake in the oven 30 minutes.
3. Meanwhile, Fill large pot or bowl with ice water and set aside. Bring 4 quarts salted water to a boil in stockpot over high heat. Add the green beans and blanch 2 to 3 minutes. Drain in colander and plunge into ice bath 3 to 4 minutes or until cool. Drain and pat dry. Set aside.
4. Toast sesame seeds in small, dry skillet over medium heat 2 to 3 minutes. Cool to room temp and finely grind in spice or coffee grinder (I put them in my mini food processor). Transfer to a bowl and stir in soy sauce, maple syrup, vinegar and cayenne.
3. Toss together green beans, radishes and dressing in a large bowl. Serve with fish!
Spicy Dijon Potato Salad with Homemade BLT's
Potato salad recipe from Vegetarian Times, July/August 2011
The servings on the Potato Salad is for 4 people and the sandwiches are for 2. We just like our Potatoes!
Ingredients
1lb fingerling potatoes, cut into 1-inch pieces (We used small yukon gold's)
1/4 cup plain lowfat yogurt (we used plain greek yogurt)
1 Tbs. whole grain mustard
1 tsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup thinly sliced red onion (I put in too much, you may want to just do a few slivers here and there)
4 slices whole wheat sandwich bread
4 leaves boston lettuce
1 large organic tomato
Homemade Mayonnaise (Taylor's recipe from earlier this year)
4 slices fresh, nitrate-free, bacon (be buy it fresh from the farmers market). Cooked to your liking.
1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium and cook 5 to 6 minutes or until tender but not soft.
2. Meanwhile whisk together yogurt, mustard and olive oil in a large bowl. Stir in red bell pepper, celery and onion.
3. Drain potatoes, rinse under cold water and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper and place in fridge to cool.
4. Assemble BLT's. Place Mayo on both slices of bread and crack some fresh pepper on top of may. Assemble the lettuce, Tomato and bacon as you like. Serve with cold potato salad. HEAVEN!!!
3. Drain potatoes, rinse under cold water and drain again.
Oven Roasted Pork Chops and Cauliflower under a Warm Raisin Vinaigrette
Cauliflower recipe adapted from March 2011 Vegetarian Times
2 7oz boneless pork chops
1 small head cauliflower cut into florets
2 Tbs. + 3 Tbs. olive oil
2 cloves garlic, minced (2tsp)
1/2 cup raisins
2 Tbs. balsamic vinegar
Preheat oven to 425
1. Toss together cauliflower, 2 Tbs. oil and garlic on large baking sheet. Season with salt and pepper. Spread cauliflower in single layer on baking sheet and roast 20 to 25 minutes or until florets are browned on edges, turning occasionally.
2. Season pork chops with salt and pepper on both sides. In a heavy cast iron skilled, heat a little olive oil on high and sear both sides of the pork, about 1 minute on both sides. Immediately place in oven with the cauliflower. If the cauliflower isn't in the oven, then make sure the oven is on 350. Bake until pork registers 140 degrees on thermometer.
3. To make vinaigrette: place raisins in heat-proof bowl or measuring cup and cover with 1 cup boiling water. Let stand 15 minutes or until softened and plump. Drain and reserve 1/4 cup soaking liquid. In a blender or food processer,blend raisins, reserved liquid, oil and vinegar until smooth. Season with salt and pepper. Serve drizzled over cauliflower and pork.
Saturday, June 18, 2011
Lemony Shrimp with Quinoa, Salmon Cakes with Sauteed Zucchini, Pork Rib Roast Rub
Now that our Costco trip has been finally done, we have a freezer full of ideas just waiting to be created! Now that it's summer, I'll have to watch what I use in the kitchen. If I start using multiple burners and the oven, I won't be able to function because it gets so hot in the apartment.
Another development is that this should be my last issue of Real Simple. I'm still getting Vegetarian Times and Cooks Illustrated, but will discover a new method of getting my creative juices flowing. Details hopefully by the next post!
Lemony Shrimp with Quinoa
Adapted from July 2011 Real Simple
Ingredients
1 cup Quinoa
1 1/2 lbs raw peeled shrimp
1/2lb sugar snap peas, trimmed and cut into pieces
1 pint cherry tomatoes
2 scallions, sliced thin
3 tablespoons olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
Salt and pepper
1/2 teaspoon garlic powder
1. Cook quinoa according to package substituting vegetable broth for water if you have it. Set aside to cool.
1.In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper each and 1 teaspoon garlic powder. Stir and let marinate for 10 minutes.
2. In a medium skillet, heat 1 tablespoon oil on Medium-low. Put in shrimp mixture and cook until all shrimp are pink and curled, about 2 minutes on each side. Set aside to cool.
3. In a medium bowl, combine the cooked shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Serve over Quinoa.
Salmon Cakes with Steamed Zucchini
Adapted from Cook's Illustrated July 2011
3 tablespoons plus 3/4 cup panko bread crumbs
1 tablespoon chopped capers
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
1 1 1/4lb skinless salmon fillet, cut into 1-inch pieces
1/2 cup olive oil
2 zucchini, halved lengthwise and sliced into 1/2 inch half-moons
2 yellow squash, halved lengthwise and sliced into 1/2 inch half moons
1/2 teaspoon garlic powder
1. Combine 3 tablespoons panko, capers, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chipped in 1/4 inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet; repeat to make about 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel lined plate and cover with foil to keep warm.
4. Pour 1 tablespoon oil back into hot skillet and heat to medium-low. Place zucchini and yellow squash, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Sautee until tender, about 10 minutes.
Pork Rib Roast Rub
Adapted from an allrecipes.com rub. This rub makes abou 3 1/2 cups when you really use about 1/2 cup of the rub. Store remaining rub in an airtight container up to 3 months. Use on pork and beef.
Ingredients
2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed
Directions
1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl.
2. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
I'll be roasting some potatoes alongside and steaming veggies to get our greens in!
Another development is that this should be my last issue of Real Simple. I'm still getting Vegetarian Times and Cooks Illustrated, but will discover a new method of getting my creative juices flowing. Details hopefully by the next post!
Lemony Shrimp with Quinoa
Adapted from July 2011 Real Simple
Ingredients
1 cup Quinoa
1 1/2 lbs raw peeled shrimp
1/2lb sugar snap peas, trimmed and cut into pieces
1 pint cherry tomatoes
2 scallions, sliced thin
3 tablespoons olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
Salt and pepper
1/2 teaspoon garlic powder
1. Cook quinoa according to package substituting vegetable broth for water if you have it. Set aside to cool.
1.In a medium bowl, combine the shrimp, 1 tablespoon of olive oil, 1/2 teaspoon salt and pepper each and 1 teaspoon garlic powder. Stir and let marinate for 10 minutes.
2. In a medium skillet, heat 1 tablespoon oil on Medium-low. Put in shrimp mixture and cook until all shrimp are pink and curled, about 2 minutes on each side. Set aside to cool.
3. In a medium bowl, combine the cooked shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Serve over Quinoa.
Salmon Cakes with Steamed Zucchini
Adapted from Cook's Illustrated July 2011
3 tablespoons plus 3/4 cup panko bread crumbs
1 tablespoon chopped capers
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise
4 teaspoons lemon juice
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
1 1 1/4lb skinless salmon fillet, cut into 1-inch pieces
1/2 cup olive oil
2 zucchini, halved lengthwise and sliced into 1/2 inch half-moons
2 yellow squash, halved lengthwise and sliced into 1/2 inch half moons
1/2 teaspoon garlic powder
1. Combine 3 tablespoons panko, capers, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chipped in 1/4 inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet; repeat to make about 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel lined plate and cover with foil to keep warm.
4. Pour 1 tablespoon oil back into hot skillet and heat to medium-low. Place zucchini and yellow squash, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic powder. Sautee until tender, about 10 minutes.
Pork Rib Roast Rub
Adapted from an allrecipes.com rub. This rub makes abou 3 1/2 cups when you really use about 1/2 cup of the rub. Store remaining rub in an airtight container up to 3 months. Use on pork and beef.
Ingredients
2 1/2 pounds boneless pork loin roast
1 1/4 cups brown sugar
2/3 cup sugar
3 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
2 teaspoons ground ginger
4 1/2 teaspoons garlic powder
4 1/2 teaspoons onion salt
1 tablespoon dry mustard
1 1/2 teaspoons crushed red pepper (cayenne)
1 1/2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon dried thyme, crushed
Directions
1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl.
2. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 150 degrees F., 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
I'll be roasting some potatoes alongside and steaming veggies to get our greens in!
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