Haddock Provencal-Style
Adapted from "Fish" book author Mark Bittman
2 tbsp olive oil
1 large sweet onion, chopped
1 cup uncooked couscous
1 cup vegetable broth
2 cloves garlic, minced
2 cans diced tomatoes
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 pounds of haddock, cod or blackfish fillets, cut into servings
1. Heat olive oil is a large cast iron skillet and add the onions. Cook until soft.
2. Meanwhile, cook couscous in vegetable broth as directed on package. Stir in half the basil when fully cooked. Set aside.
3. Add garlic and tomatoes to the onions and raise the heat until some of the juice reduces. Add the wine and cook for another 5 minutes while stirring.
4. Add the other half of the basil and all of the rosemary and thyme. Season with salt and pepper. Cook for 1 minute then submerge the fish in the sauce and cook until the fish is tender and white, about 8 minutes. Serve over couscous.
Maple-Glazed Pork Roast
Adapted from Cooks Illustrated, 2003
Ingredients
1/2 cup real maple syrup
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless pork loin roast (about 2 1/2 pounds)
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate.
3. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds. Turn off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer).
Shrimp Curry with Peas
Adapted from Cooks Illustrated, 1997
1/4 cup vegetable oil
1 medium onion , sliced thin
4 large cloves garlic , pureed with the ginger
1 1/2 inch piece fresh ginger , peeled and pureed with the garlic
1 1/2 pounds shrimp , peeled and deveined
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon table salt , plus more to taste
1/2 cup plain greek yogurt
1 cup chopped fresh cilantro leaves
1 jalapeño chile, stemmed and cut in half through the stem end
1 cup green peas (thawed if frozen, or fresh)
Instructions
1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add onion to skillet; sauté until golden brown, 5 to 7 minutes.
2. Stir in garlic, ginger, ground spices, 1/2 teaspoon of salt, and yogurt; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, about 30 seconds longer.
3. Add 2 cups water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer.
4. Stir in cilantro. Add shrimp and peas. Simmer 3 minutes longer and serve over rice.
Sunday, February 26, 2012
Tuesday, February 21, 2012
Turkey Meatloaf with Brown Sugar Glaze, Shrimp-Stuffed Flounder
Turkey Loaf with Brown Sugar Glaze
Adapted from Cooks illustrated, 2006
Brown Sugar Glaze Ingredients
1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar
Meatloaf Ingredients
1 teaspoons olive oil
1/2 medium onion, chopped medium
1 garlic clove, minced
1 egg
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 cup greek yogurt
1 pound ground turkey
2/3 cup quick oatmeal
4-6 slices of bacon
Instructions
1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.
2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix egg with thyme, salt, pepper, mustard, Worcestershire sauce and yogurt. Add egg mixture to meat in large bowl along with oatmeal and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Shrimp-stuffed Flounder
Adapted from Cooks illustrated, 2006
Brown Sugar Glaze Ingredients
1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar
Meatloaf Ingredients
1 teaspoons olive oil
1/2 medium onion, chopped medium
1 garlic clove, minced
1 egg
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 cup greek yogurt
1 pound ground turkey
2/3 cup quick oatmeal
4-6 slices of bacon
Instructions
1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.
2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix egg with thyme, salt, pepper, mustard, Worcestershire sauce and yogurt. Add egg mixture to meat in large bowl along with oatmeal and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Shrimp-stuffed Flounder
Sunday, February 12, 2012
Sour Cream Pork Chops with Onions and Potatoes, Thai-Style Shrimp Salad
Sour Cream Pork Chops with Onions and Potatoes
Adapted from a recipe my Aunt gave me
4-6 pork chops
1 small carton of low-fat sour cream (you can use sour cream and chive flavor)
1 can low-fat/low-sodium cream of mushroom soup
4-6 red potatoes, sliced to same thickness
1 tablespoon garlic powder or granulated garlic
1 large vidalia onion, sliced to even thickness
1. Mix the sour cream and mushroom soup together.
2. Season pork chops with salt and pepper and sear on both sides on medium-high heat.
3. In a greased 9x13 pan, layer potatoes first, then sprinkle the garlic powder over the potatoes, then onions on top of potatoes and then the sour cream mixture. Add the pork chops last. Bake on 350 for 1 hour
Thai-Style Shrimp Salad
Adapted from Cooks Illustrated, 2011
Ingredients
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon brown rice
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
4 servings of raw shrimp
1/4 teaspoon white peppar
4 shallots, sliced thin
1 1/2 cups fresh mint leaves , torn
1 1/2 cups fresh cilantro leaves
1 1/2 cups mixed lettuce
1 seedless English cucumber , sliced 1/4 inch thick on bias
Instructions
1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.
3. Heat oil on a medium skillet and season shrimp with salt and white pepper. Place shrimp in skillet and cook, two minutes on each side, until done. Transfer to plate and let cool.
4. Transfer shrimp to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter with cucumber slices lined on a bed of lettuce. Sprinkle remaining rice powder and toasted paprika mixture on top.
Adapted from a recipe my Aunt gave me
4-6 pork chops
1 small carton of low-fat sour cream (you can use sour cream and chive flavor)
1 can low-fat/low-sodium cream of mushroom soup
4-6 red potatoes, sliced to same thickness
1 tablespoon garlic powder or granulated garlic
1 large vidalia onion, sliced to even thickness
1. Mix the sour cream and mushroom soup together.
2. Season pork chops with salt and pepper and sear on both sides on medium-high heat.
3. In a greased 9x13 pan, layer potatoes first, then sprinkle the garlic powder over the potatoes, then onions on top of potatoes and then the sour cream mixture. Add the pork chops last. Bake on 350 for 1 hour
Thai-Style Shrimp Salad
Adapted from Cooks Illustrated, 2011
Ingredients
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon brown rice
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
4 servings of raw shrimp
1/4 teaspoon white peppar
4 shallots, sliced thin
1 1/2 cups fresh mint leaves , torn
1 1/2 cups fresh cilantro leaves
1 1/2 cups mixed lettuce
1 seedless English cucumber , sliced 1/4 inch thick on bias
Instructions
1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.
3. Heat oil on a medium skillet and season shrimp with salt and white pepper. Place shrimp in skillet and cook, two minutes on each side, until done. Transfer to plate and let cool.
4. Transfer shrimp to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter with cucumber slices lined on a bed of lettuce. Sprinkle remaining rice powder and toasted paprika mixture on top.
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