I really liked the dressing on this Salmon Nicoise Salad, a recipe in Food Network Magazine.
Salmon Nicoise Salad
Serves 3
Salad
Cook salmon, potatoes, egg and asparagus.
Defrost garbanzo beans.
1 Salmon fillet
4 small Yukon Gold potatoes, quartered
1 hard cooked egg, sliced
1 dozen asparagus stalks
2/3 cup Garbanzo Beans (I use the Hanover brand cooked and frozen without salt)
Cut and arrange vegetables:
1 1/2 cup salad green
1/2 cup cherry tomatoes, halved
Fresh chopped parsley
Lemon slices
Dressing
Whisk together:
2 Tablespoons Greek Yogurt, plain, nonfat
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
Black Pepper
Mrs. Dash
The Shepherd's Pie with a potato-cauliflower topping and beef with beans filling was a stick- to-your-ribs meal. We did not have much snow to shovel here in West Virginia, but the cold temperatures makes a hot meal oh so comforting. The recipe is from Clean Eating Magazine.
Shepherd's Pie
Serves 4
Potato-Cauliflower Topping:
Bring water to boil in a saucepan.
Add and boil 15 minutes:
3 small Yukon Gold potatoes, peeled and diced.
Add to potatoes:
1/4th head cauliflower, stalks removed.
Cook 10 minutes.
Drain potatoes and cauliflower. Beat in mixing bowl.
Add:
1/4 cup low sodium chicken broth
1/4 teaspoon lemon zest
Filling:
1 teaspoon olive oil
1 garlic clove, minced
1 carrot, peeled and chopped
1/2 turnip, peeled and chopped
1/4 cup onion, diced
Saute 10 minutes.
Add:
6 ounce ground beef, 90% lean
Brown beef.
Add:
2 tablespoons tomato paste
1/2 teaspoon Mrs. Dash
1 cup kidney beans (I use the Hanover Brand frozen, cooked without salt)
Place filling in bottom of baking dish sprayed with Pam.
Top with mashed vegetables. Spread topping with decorative spatula.
Sprinkle with:
Paprika
Fresh snipped parsley
Fresh snipped thyme
Bake at 400 F. for 30 minutes.
Winter vegetables, Florida fruit and homemade whole grain bread comprise our hearty Monday dinner. I made two loaves of the Quinoa Flaxmeal Bread last week and froze one. Cheesy Butternut Bake is a recipe from Clean Eating Magazine's Special Winter Issue.
Cheesy Winter Vegetable Bake
Serves 6
Prepare produce:
1 acorn squash, peeled, seeded and cut in 1/2 inch pieces
1/2 head cauliflower, stalks removed
3 carrots, peeled and sliced in 1/4 inch rounds
4 oz. green cabbage, sliced
Cook vegetables, adding sequentially:
Bring 4 cups water to boil in a large saucepan.
Add squash. Cook 5 minutes.
Add cauliflower. Cook 5 minutes.
Add carrots. Cook 5 minutes.
Add cabbage. Cook 5 minutes.
Drain.
Prepare sauce:
1 egg, beaten
1/2 cup low sodium chicken broth
1/4 cup skim milk
1/2 cup shredded cheese
1/4 teaspoon Mrs. Dash
Heat just until cheese melts.
Mix drained vegetables with:
1 red pear, sliced
2 ounce raisins
Place in casserole dish sprayed with Pam.
Pour sauce over vegetables-fruit mix.
Sprinkle with:
2 tablespoons chopped almonds
Bake at 350 F. for 25 minutes.
Enjoy your week and stay safe!
Our late Sunday afternoon meal with soup and salad was culminated with a warm Fruit Crisp. My beans and greens soup was based on the Cooking Light recipe. I loved the pistachio-horseradish topping in the salad, a recipe inspired by Bon Appetit. Yet the highlight was the warm Fruit Crisp, a recipe I've made time and time again.
Fruit Crisp
Serves 10
Pulse in food processor:
3/4 cup old fashioned oats
1 tablespoon brown sugar
Dash of salt
1/4 cup Earth Balance Buttery Spread
Transfer to a bowl and work in:
1/4 cup old fashioned oats
Toss together in a separate bowl:
2 cups blueberries
2 cups fresh cranberries
2 apples, diced
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon lemon zest
Place fruit in baking dish sprayed with Pam.
Bake at 375 F. for 60 minutes.
Enjoy the week!
The name means "what you like" and each menu item has healthy ingredients I like and my husband devoured. Chicken Apple Sausage and Okonomiyaki were recipes in Food and Nutrition. Caramelized Onion and Parmesan Biscuits were featured in The Local Palate. We enjoyed these for Saturday Supper and we'll have more for Sunday Breakfast.
Chicken and Apple Sausage
(Serves 4)
3 Chicken Thighs
2 Garlic Cloves
1/4 cup Dried Apple Slices
1/2 teaspoon Fresh Thyme
1 Tablespoon White Wine
1/4 cup Apple Reduction
To make apple reduction, simmer 1 cup Apple Juice to 1/4th the volume. Mix all ingredients together in a food processor. Portion with 1/4 cup dipper. Heat and brown, turning in a skillet sprayed with Pam.
Caramelized Onion and Parmesan Biscuits
(Serves 6)
1/4 Onion, diced
1 Tablespoon Earth Balance Buttery Spread
Caramelize over medium heat. Set aside to cool.
1/2 cup Parmesan Cheese, shredded
1/2 cup Earth Balance Buttery Spread, shredded
Combine and place in freezer to chill 10-15 minutes.
1/2 cup All Purpose Flour
1/4th cup & 1 Tablespoon Whole Wheat Pastry Flour
1 1/2 teaspoon Baking Powder
1 1/2 teaspoon Fresh Thyme
1/4 teaspoon Salt
Combine.
Cut in cheese and buttery spread.
Stir in:
1/4 cup & 2 Tablespoons Skim Milk
Form a ball. Knead a few time on floured pastry cloth. Roll to 1/3 inch thickness. Cut in 1 1/2 inch rounds. Bake at 375 F. for 18 minutes.
Okonomiyaki
(Makes 4 Pancakes)
1/3 cup Zucchini, shredded
1/3 cup Carrots, shredded
1/3 cup Green Cabbage, shredded
1 Egg
Mrs. Dash
1/3 cup Oat Flour
Mix egg, flour and seasoning. Pour over vegetables. Grill on waffle maker.
Enjoy your evening!
I love these seafood meals in parchment packets, featured in several of the January food magazines. This one was inspired by Food Network Magazine.
Mediterranean Fish Packet
(Serves 4)
4 small Yukon Gold Potatoes, cut in 1/8th inch slices
1/4 cup Onion, diced
1 Garlic Clove, minced
2 Mini Sweet Peppers, sliced
1 Wild Orange Roughy Fillet,
quartered
Portion vegetables into 4 parchment paper packets. Top each with fish fillet piece.
Sprinkle with:
Zest from 1 Lemon
Juice from 1/2 Lemon
Top with:
8 Kalamata Olives, sliced (2 per packet)
8 Grape Tomatoes, cut (2 tomatoes per packet)
2 Thyme Sprigs
Fold packet ends over to close packets.
Place on a baking pan.
Bake at 400 F. for 30 minutes.
What a great way to start a weekend!
Chicken, broccolini, carrots and honeybell oranges made for a colorful and flavorful dinner. The inspiration was from Taste of the South magazine.
Chicken and Broccolini Dinner
(Serves 3)
3 Chicken Thighs
1 teaspoon Olive Oil
Brown thighs in oil 3 minutes per side. Remove chicken from pan and cut in strips.
2 Carrots, peeled and sliced
Steam in water in microwave 2 minutes. Drain.
1 Garlic Clove, minced
1/4 cup Onion, diced
1 teaspoon Fresh Ginger, shredded
Saute garlic, onion and ginger with carrots for 3 minutes.
Add:
8-9 spears Broccolini
Combine chicken strips and vegetables in baking dish sprayed with Pam.
1 Tablespoon Soy Sauce, reduced sodium
1 Tablespoon Lemon Juice
1 Tablespoon Water
1 teaspoon Honey
Mix sauce ingredients. Pour over chicken vegetable dish.
Bake at 400 degrees for 12 minutes.
My version of the Shakshuka recipe that appeared in Food and Nutrition Magazine has yellow and zucchini squash. We always enjoy baked eggs in any veggie based mixture.
Shakshuka
(Serves 3)
1 4-inch piece of Yellow Squash, quartered and sliced
1 4-inch piece of Zucchini, quartered and sliced
1 teaspoon Olive Oil
Saute squash in olive oil for 4 minutes.
Add:
2 Garlic Cloves, minced
1/4 cup Onion, diced
3 Mini Sweet Peppers, diced
Saute 4 minutes.
Add:
1/2 teaspoon Coriander Seed, toasted and ground
1/2 teaspoon Cumin Seed, toasted and ground
1/2 teaspoon Cardamon Seed, toasted and ground
1 16-ounce can Diced Tomatoes, no added salt
Crush tomatoes.
Bring mixture to a boil.
Lower heat and simmer 30 minutes.
Pour mixture into baking dish, sprayed with Pam.
Add:
2 Eggs
3 ounce Gorgonzola Cheese, cut in 4 small wedges
Bake at 400 F. for 10 minutes, until eggs are set.
Garnish with
Fresh Parsley, chopped
A gift subscription to this beautiful magazine is less than $15.
Quinoa-Whole Wheat Bread with Raisins and Crockpot Beef with Fingerlings was my Game Plan for dinner. We still had time for an outing till mid-afternoon.
The bread was featured in Saveur Magazine , as a single loaf with a beautiful cut leaf design. My dough was a little sticky, so I decided to resort to my round loaf pan which made 2 perfect size loaves.
Quinoa Flax Bread with Raisins
(12 Servings)
5 Tablespoons Red Quinoa
1 cup plus 2 Tablespoons Water
Bring to a boil and simmer for 20-25 minutes until all water is absorbed.
3/4 cup Whole Wheat Flour
2 1/4 teaspoons Yeast
1/4 teaspoon Salt
1/4 cup Flaxmeal
Stir together in mixing bowl with dough hook in place.
Slowly add:
1 1/2 cups Water (at 125 degrees F)
1 Tablespoon Honey
Mix at medium speed 2 minutes.
Add:
Cooked Quinoa
1/2 cup Raisins
Mix on low speed 2 minutes.
Gradually add:
2 1/4 cups All Purpose Flour
Knead until dough leaves sides of bowl. Place in bowl sprayed with Pam. Cover bowl with plastic wrap. Let rise until double.
Punch dough down. Divide in half. Place in double loaf pan, sprayed with Pam. Cover with plastic wrap and let rise until nearly double.
Bake at 475 F. for 20 minutes.
The beef and vegetable recipe is a 40 minute meal from Cooking Light. I cooked mine in a crock pot on high for 3 hours.
Sirloin, Tomatoes and Potatoes
(Serves 3)
1/2 Sirloin Tip Roast Roast (approximately 1 pound)
1 Garlic Clove, minced
1/4 cup Onion, diced
10 Fingerling Potatoes, cut in half
1 can Diced Tomatoes, no added salt
Black Pepper
Oregano
1/2 teaspoon Sugar
1 teaspoon Balsamic Vinegar
Parsley, fresh, chopped
Place all ingredients in crock pot, sprayed with Pam. Cook on high for 3 hours. Slice Roast with electric knife.
Enjoy your week!
This Friday seafood, vegetable and millet dish was baked in a parchment pocket. The inspiration was from this month's Better Homes and Gardens magazine. I made 2 for us and 2 to take to Moms'.
Scallop, Vegetable and Millet Pockets
(Serves 4)
1/3 cup Millet
Cover with double the amount of water. Bring to a boil and simmer for 20 minutes. Drain.
3 Carrots, peeled and cut into thin strips
1-3 inch Zucchini piece, cut into thin strips
1-3 inch Yellow Squash piece, cut into thin strips
1/4 Yellow Onion, diced
1 Garlic Clove, minced
3 Mini Sweet Peppers, multi-colored, cut in thin strips
1 # Scallop Pieces
1 Lemon, sliced
2 teaspoons Olive Oil
2 teaspoons White Balsamic Vinegar
1/4 teaspoon Thyme
Parsley Sprigs
Mrs. Dash
Cut 4 parchment rectangles. On one side of each, place 1/4th of the millet. Follow with 1/4 of each of the vegetable-seasoning ingredients. Fold parchment around the mixture. Bake at 350 F. for 20 minutes. Arrange on plates.
Happy Friday!
The kids in the Cooking Light Kitchen gave this recipe a good review. We adults enjoyed it too.
My soup is made with local Farmers Market Carrots of many colors-thus the beet-like color. We ate ours with several of the Parmesan Crisps and Fresh Fruit Salad with mango, pears and oranges. First the crisp recipe:
Parmesan Crisps
(9 Crisps)
Parmesan Cheese, shredded
Make mounds of cheese in 2 inch circles on a baking sheet lined with parchment paper. Bake at 350 F. for 8 minutes. Remove from parchment paper with a metal spatula and cool on wire rack.
Carrot Soup
(Serves 2)
2 cups Chicken Stock
6 Carrots, peeled and chopped
1 Garlic Clove, minced
Bring to a boil over medium heat. Partially cover and simmer for 40 minutes. Remove from heat for 10 minutes. Season with Mrs. Dash.
Place 1/2 of mixture at a time in blender. Remove center piece of blender lid, then place a towel over the lid. Blend on high for 30 seconds. Serve with Parmesan Crisps.
Enjoy the rest of the week!
Making Kolache pastries and farro soup were both firsts for me. The recipe for Apricot Kolaches is from The Local Palate.
Apricot Kolaches
(Serves 12)
Dough
6 ounce Evaporated Skim Milk
6 Tablespoons Water
3 Tablespoons Earth Balance Buttery Spread
Heat to 125 F.
1/2 cup Whole Wheat Pastry Flour
1/2 cup All Purpose Flour
2 1/4 teaspoon Yeast
3 Tablespoons Sugar
1/4 teaspoons Salt
Add warm milk mixture to the dry ingredients in mixing bowl with dough hook. Beat at medium speed 2 minutes. Add:
1 Egg Yolk
Beat 2 minutes at slow speed.
Slowly add:
1 cup Whole Wheat Pastry Flour
1 cup All Purpose Flour
Knead for about 10 minutes until dough leaves sides of bowl.
Cover and let rise until double.
Punch dough down.
Let rest 10 minutes.
Divide into 12 balls, about 1/4 cup each.
Roll, then flatten onto cookie sheet.
Brush with:
Earth Blend Buttery Spread, melted
Let rise until double.
Apricot Filling
5 oz. Dry Apricots
In saucepan, cover apricots with water. Boil until most of water is absorbed. Turn apricots while cooking. Place in food processor along with:
3 Tablespoons Sugar
1 Tablespoon Earth Balance Buttery Spread
1/4 teaspoon Nutmeg
Chop in processor.
Measure 1 Tablespoon scoop and place in center of each dough round, making an indentation while filling. Sprinkle with topping.
Topping (Posipka)
2 Tablespoons Sugar
3 Tablespoons Flour
1/2 teaspoons Cinnamon
1 Tablespoon Earthy Balance Buttery Spread
Cut buttery spread into dry ingredients.
Bake at 375 F. for 15 minutes.
The soup was inspired by Food and Wine Magazine.
Sausage and Farro Soup
(Serves 5)
1 Turkey Sausage Link
1 Clove Garlic, minced
1 Celery Stalk, diced
6 Pearl Onions, quartered
1 teaspoon Olive Oil
Saute sausage with vegetables in olive oil, crumbling the sausage while browning.
Add:
4 cups Chicken Broth, low sodium
1/4 teaspoon Thyme
1/2 cup Farro
1/2 cup Carrots, sliced
1/4 teaspoon Paprika
Bring to a boil. Lower heat and simmer for 40 minutes.
Add:
1 cup Tomatoes, diced, canned without salt
1 1/2 cups Spring Mix
Heat for 5 minutes.
Enjoy Sunday!
Friday Dinner after work and grocery shopping features a Fish Dish. Fish cooks quickly and needs little prep. Giant Eagle sells a wild cold that tastes great with minimal seasoning. Tonight's fare was inspired by Cooking Light.
Cod, Feta & Tomatoes
(Serves 2)
10 oz. Wild Cod Fillet
1/3 cup Pearl Onion, sliced
2 teaspoons Olive Oil
1 cup Grape Tomatoes, quartered
2 Tablespoons White Wine
1/4 teaspoon Mrs. Dash
2 Tablespoons Fresh Basil
2 Tablespoons Gorgonzola
Divide ingredients into 2 iron skillets. Saute onions in oil about 5 minutes. Add tomatoes, spices, wine and seasoning and cook 3 more minutes.
Nestle fish fillets between tomato onion mixture. Top with Gorgonzola Cheese. Transfer skillets to a preheated 400 F. oven. Bake for 15 minutes. Garnish with:
Parsley
Oregano
Here's another Friday meal made in a baking dish with sliced fresh vegetables and wild cod.
Pear Gorgonzola Quiche, made with several of my favorite foods, has a crust I will make again! This recipe is in the January issue of Better Homes and Gardens. Mine is made in a smaller 7 1/2 inch springform pan.
Deep Dish Pastry Crust
(Serves 6)
2/3 cup Whole Wheat Pastry Flour
2/3 cup All Purpose Flour
Dash Salt
5 Tablespoons Earth Balance Buttery Spread
1 Egg
1-2 Tablespoons Cold Water
Pulse flours and salt in food processor. Cut in Buttery Spread. Add Egg and mix, then add cold water until dough can be formed into a ball.
Roll dough on pastry cloth into a 12 inch circle. Place in springform pan, pushing dough up sides of pan. Bake at 400 F. for 10 minutes.
Pear and Gorgonzola Quiche
2 Pears, cored and cut in 1/2 inch cubes
2 teaspoons Earth Balance Buttery Spread
2 teaspoons Sugar
Saute until brown, about 7 minutes.
Place in bottom of crust.
Add:
1/3 cup Gorgonzola & Parmesan Cheese Mix
4 Eggs
1 1/3 cup Plain Nonfat Greek Yogurt
2/3 cup Skim Milk
1/4 teaspoons Nutmeg
Blend in blender until frothy. Pour over cubed pear mixture in crust.
1 Pear, sliced very thin
2 teaspoons Earth Balance Buttery Spread
Saute until brown on both sides.
Arrange pear slices on top of quiche. Shred fresh nutmeg over pears. Bake at 325 degrees for 1 hour and 15 minutes.
Our meal was served with colorful cooked carrots and a glass of skim milk.
