Easy Grilled Salmon

Easy Weeknight Meal - Salmon

What you will need

1 lb of Salmon (gives you two hearty portions)
2-4 Tbsp of Trader Joe's SOYAKI marinade
(or make your own marinade with low sodium soy sauce, sesame seeds, splash of orange juice or pineapple juice, fresh grated ginger, garlic, dash of sesame oil)
Pepper to taste

Marinate fish for 30 minutes to 24 hours (more time=more flavor)

Grill until opaque, about 7 minutes. Sprinkle on some sesame seeds and additional marinade, if desired.


Side Dish

Brown Rice stir fry

Microwave Birds Eye brand brown rice for 4 minutes.  Meanwhile, stir fry some minced red pepper, yellow pepper, 1/2 cup frozen green beans, 1 clove garlic, and 2 Tbsp of onion in canola oil. When the green beans are done, add the cooked brown rice and stir.  Add 2 Tbsp of low sodium soy sauce.  Serve while piping hot.

Learning to Cook for Better Health

Good morning,

When we learn to cook our own food we have control over what goes into our meals.  We can indulge a little and still know we are making better choices for our overall health. 

Here are a few ideas on what to include and limit in our diets -
Some Fat Burning Foods:
Asparagus, blueberries, tomatoes, broccoli, apples, banana's, raw carrots, oranges, jalapenos, cayenne chilies, habaneros, fish, chicken, salmon, turkey, tuna, oats, whole grain cereal, lean beef, sardines, green tea

Foods that interfere with Fat Burning:
Sugar (high fructose corn syrup), processed foods, hydrogenated fat

Great, Whole Foods:
Millet, quinoa, sweet potato, brown rice, oats
Vegetables
Fruit
Chicken
Lean Steak
Olive Oil
Breads from sprouted grains

Lemony Chicken Saltimbocca

20 Minute Chicken Saltimbocca
 
4 4oz chicken cutlets
1/8 tsp of Salt (or to taste)
12 fresh sage leaves
2 oz very thinly sliced prosciutto cut into 8 thin strips
4 tsps extra virgin olive oil, divided
1/3 cup fat free, lower sodium chicken broth 
1/4 cup fresh lemon juice
 
Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place. 
 
Heat skillet over medium heat. Add 1 Tbsp of oil to pan. Swirl to coat evenly. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. 
 
Combine broth and lemon juice. Stir. Add to pan with 1 Tsp of oil. Bring to a boil. Cook for 1 minute or until slightly thickened. Spoon over chicken. 

Serve over angel hair pasta or creamy polenta

White Wine and Sparkling Wine

Some Food & Wine Pairing Suggestions:

Vouvray (French dry, medium-bodied, white wine from the Loire Valley in France)

Paired with:

Almonds (Marcona Almonds are delicious)
Appetizers
Goat cheese on toast
Fruit and fruit desserts (yummy, I would like some strawberries)
Lobster
Steamed mussels
Quiche
Seafood salad
Baked scallops
Shrimp
Souffles
Sushi
Trout, especially baked and/or with cream sauce
Veal, especially with cream Sauce

I served Vouvray with appetizers on Thanksgiving.  It paired nicely with a store bought crab dip and multi-seed crackers. 



CAVA (Spanish, medium bodied Sparkling Wine from Catalonia)

Paired with:

BBQ
Cheese
Chinese food, especially dim sum
Desserts
Eggs
Fresh figs
Pasta with seafood sauce
Fried food, especially appetizers
Japanese food;
  Sashimi, Sushi
Salmon
Soup
Tapas (appetizers)

If you enjoy bubbly I urge you to try Cava.  Cava's are usually reasonably priced - seven to ten dollars will get you a decent bottle - so you don't have to wait for a special occasion to enjoy it.  I've had Cava with gouda cheese, brie, and mild cheddar.  It also goes well with Seafood - shrimp, scallops, lobster and Sushi.  Also pairs nicely with prosciutto wrapped food and fried crab appetizers.

Easy Seared Scallops

Easy Weeknight Meal:  Seared Scallops

 

Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 16 sea scallops, trimmed
3. Salt and freshly ground pepper

Directions

1. In a large skillet, heat the oil. Season the scallops with salt and pepper and add to the pan. Cook over high heat, turning once, until cooked through, 5 minutes. Serve hot.

Optional Sauce

Slice 1 shallot and 1 clove of garlic thinly and sautee slowly with some unsalted butter, until fragrant.  Add 1 teaspon of dijon mustard, some dried parsley, and white wine. Reduce sauce. Top scallops with sauce and finish with a splash of freshly squeezed lemon juice.

Tilapia with Mojo (Lime Garlic Parsley Sauce)

Tilapia with Mojo Sauce

You probably have seen this recipe if you have been following my blog.  I am re-posting it today for those that missed it the first time. 

Ingredients

• 1  tablespoon  olive oil, divided
• 4  garlic cloves, minced
• 1/4  cup  water
• juice from a fresh lime
• ground cumin (optional)
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  ground red pepper
• fresh or dried parsley 

• Olive oil cooking spray
• 4  (6-ounce) tilapia fillets or other mild white fish

Heat 2 teaspoons oil in a small saucepan over medium-high heat. Add garlic; saute 2 minutes. Stir in water, lime juice, small pinch of cumin, and 1/4 teaspoon salt; simmer 1 minute. Remove from heat; set aside.

Season fish with a a little salt and pepper.  Heat 1 teaspoon oil in a large skillet coated with cooking spray over medium-high heat. Add fillets; cook 4-6 minutes on each side or until browned. Remove from heat. Spoon lime-garlic mixture evenly over fillets. Sprinkle parsley over fish and some red pepper flakes (if desired).

Serve with your favorite sides!

Quick tip - the freezer section of your supermarket sells Birds Eye brand frozen brown and white rice.  Just a few minutes in the microwave and you will have a tasty side dish. 

Caprese Skewers

Fresh Mozzarella cheese, tomatoes, and basil make a traditional Italian salad, which becomes a wonderful appetizer here.  While assembling the skewers, keep a damp paper towel by your side to wipe your fingers after assembling each one; this will keep each skewer clean as you go.

3 ounces fresh mozzarella cheese, cut into 24 (1/4 to 1/2 inch) cubes
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon dried basil or 3 or 4 fresh basil leaves, julienned
    crushed red pepper flakes
    salt and freshly ground black pepper
24 grape tomatoes, cut in half crosswise

Toss mozzarella with oil, basil, and a pinch or two of pepper flakes in a medium bowl.  Season to taste with salt and pepper.  Add tomatoes and stir gently to coat. Assemble skewers - alternate between 2 tomato halves and mozzarella cubes.

Serve at room temperature.

Basil and Olive Oil Dressing

Put 1/4 cup of extra-virgin olive, a handful of fresh-cut basil, and one or two cloves of fresh garlic in a blender; blend well.  Use as a dressing lightly drizzled over poached or broiled fish or over seared scallops.

Red Wine Poached Pears

Ingredients:

6 firm Bartlett pears
3 cups hearty red wine
1 cup fresh orange juice
Zest of 1 orange
2 tbsps of fresh lemon juice
1 cinnamon stick
4 whole cloves
1 bay leaf
1 teaspoon honey
Plain yogurt or fresh whipped cream, as garnish.

In a large saucepan, combine the wine, orange juice and zest, lemon juice, cinnamon, cloves, bay leaf, and honey, and bring to a boil.


Add the pears to the liquid and simmer until tender, about 20 minutes.  Cool the pears in the wine mixture to room temperature.


Serve with a spoonful of yogurt or whipped cream.

Chicken Breasts with Fire Roasted Tomatoes and Mozzarella

Chicken Breasts with Fresh Mozzarella

4 boneless chicken breasts, 6 ounces each, skinless
Salt and freshly ground black pepper
2 tablespoons olive oil
3 garlic cloves, minced
1 cup dry white wine (or chicken stock)
Fresh basil leaves
8 ounces fresh mozzarella, cut into 8 slices

Rinse the chicken and pat it dry.  Season to taste with salt and pepper.

Heat the olive oil in a large skillet over medium heat; add the garlic.  Add the chicken breasts and cook until golden brown on both sides and almost cooked through, turning as necessary, about 6 to 10 minutes.  Transfer to a plate and keep warm.

Add the wine to the pan, scraping to release any browned bits on the bottom of the pan, and simmer briefly to reduce the sauce by half.  Return the chicken to the pan and cook for 1 minute.

Top each chicken breast with 3 basil leaves, 2 slices of mozzarella and 2 tbsp of fire roasted tomatoes (Hunts brand sells canned, diced, Fire Roasted tomatoes). 

Cover the pan and remove it from the heat.  Set it aside for a few minutes until the mozzarella softens and begins to melt.  Sprinkle the chicken with additional salt and pepper to taste.

Serve the chicken on heated plates, topped with the sauce. 

Dinner is Served!

Tortilla (Spanish Omelet)

Tortilla
In Spain, a tortilla is a thin omelet made with potatoes, and served either warm or at room temperature. In this recipe, thin slices of potato are pressed into a pan to make a "crust" that holds the egg mixture, cheese, and tomatoes.

Note: You can substitute pecorino Romano cheese for Manchego.

• 4 servings (serving size: 1 wedge and 2 tablespoons tomatoes)

Ingredients

• 1/2  pound  Yukon gold potato (about 1 medium)
• 1  tablespoon  minced fresh chives, divided
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• 4  large eggs
• 1  large egg white
• 1  tablespoon  olive oil
• 1  garlic clove, minced
• 3  tablespoons  finely grated Manchego cheese
• 1  teaspoon  extra-virgin olive oil
• 1/2  cup  halved grape or cherry tomatoes

Prep:

1. Preheat oven to 350°.
2. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.
3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.
4. Heat 1 tablespoon oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down in bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.
5. Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Top with tomatoes and remaining 1 teaspoon chives

Valentine's Day - A no-cook Dessert to share with your Sweetie.

Pick your favorite, high quality ice cream (my favorite is chocolate gelato - yummy). 

Scoop ice cream into your fanciest bowl and top with fresh, sliced strawberries and walnuts.  Any of your favorite toppings will do.

Don't like pecans? Try walnuts.  Love whipped cream - top it off with some and drizzle with your favorite jam. 

Get two spoons and share with your Sweetheart!

February 13th: My Day Off - Its my Birthday!

Someone else is cooking.  I am going to enjoy something with Chocolate.

Champagne Cocktail

Ingredients

• 1 sugar cube (optional)
• 1 fluid ounce pomegranate juice
• 3 fluid ounces dry sparkling wine (try spanish cava, prosecco, or any champagne/sparkling wine that you enjoy)
• Pomegranate seeds, optional (you can also use a strawberry or raspberries as garnish)

Directions

Place a sugar cube in the bottom of a champagne flute.  Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve.


Makes 1 drink

Wine

A meal without wine is like a day without sunshine.
Jean Anthelme Brillat-Savarin


If you like wine, here are some ideas on how to continue your Wine Education:

• Join a local wine club
• Spend an hour with the proprietor of your local wineshop
• Speak to the sommelier (wine steward) at your favorite restaurant
• Don't be intimidated or confused by wine labels
• Don't be shy in the presence of someone who knows more about wine than you do; consider him or her a resource

• Subscribe to a wine magazine and read it cover to cover every month

And, of course, eat and drink in moderation for your best health. 

Fragrant, Spicy Garlic Shrimp

Garlic Shrimp at its best is a savory, fragrant, spicy dish that is usually served sizzling at your table with some crusty bread for dipping into the sauce.  The aroma from your kitchen will draw neighbors to your front door so beware.  Try the following recipe:

3    Tablespoons olive oil
2    Teaspoons good quality paprika (Spanish or Hungarian)
6    Cloves garlic, minced
1/4    Teaspoon crushed red pepper flakes (or to taste)
1    Pound large shrimp peeled (You can leave tail on for presentation)
3    Tablespoons chopped parsley
Splash of white wine (optional)
Lemon or lime wedges
Salt and pepper to season

Dry shrimp with paper towels, and season lightly with salt and pepper.

Heat the oil in a large skillet over medium-high heat.  When hot, add garlic, paprika, and red pepper flakes.  Cook, stirring constantly, until garlic just begins to brown.  Be careful not to let the garlic burn.

Add shrimp and splash of wine and cook, stirring until shrimp are bright pink and just cooked through, around 1-2 minutes. Remove from heat, season to taste, add a few tablespoons of fresh lemon juice and the parsley. Serve immediately with lemon wedges.

And please, don’t forget to sop up the juices with that crusty bread.  Let me know how you enjoyed the dish. Have a great day.  

Pizza Margherita

Whole-Wheat Pizza Margherita

Sometimes nothing satisfies like a slice of cheesy pizza. This one's made with a whole-wheat crust and part-skim mozzarella, so it's healthy and yummy to anyone in the mood for a slice.

Tip: Note- If you don't have a rolling pin, use a wine bottle or stretch the dough out with your hands. If the dough springs back too much, let it rest for 3 minutes to relax the gluten. The cornmeal on the pizza stone or baking sheet makes the crust dry and crunchy. The basil shouldn't go on until after baking, or it will burn.

Ingredients:Tip about the crust- Make the one below or buy dough from your local pizzeria or supermarket.



1 package (1/4 ounce) active dry yeast
1 cup warm water
1 tablespoon extra-virgin olive oil
2 teaspoons salt  2 1/2 cups whole-wheat flour, plus additional for kneading

Topping:



2 large tomatoes, thinly sliced, then cut into half circles
8 ounces part-skim mozzarella, thinly sliced into half circles
Extra-virgin olive oil (optional garnish)
8 fresh basil leaves, thinly sliced
Dash of cornmeal for pizza stone

　

Directions:


Sprinkle additional flour onto work surface. Turn out the dough and knead about 5 minutes, until it is smooth and springy, adding only enough flour to keep it from sticking to the board.
Form dough into a ball; place in a medium bowl. Cover with plastic wrap and put in a warm place. Let rise until doubled in size, about 2 hours.

To make pizza: Preheat oven to 475°F. Place dough on lightly floured work surface; flatten with your hand. Using floured rolling pin, roll dough outward from the center. Form dough into a circle or rectangle about 1/4-inch thick.

Sprinkle pizza stone or baking sheet with cornmeal. Lay crust on stone or sheet. Lay alternating slices of tomato and cheese on top of the crust, slightly overlapping each piece. Lightly drizzle with additional oil, if desired.

Let pizza rest 10 minutes. (This step can be skipped, but it makes for the crispiest crust.)
Place pizza in oven and bake 20 minutes, or until cheese is melting and browning a bit. Sprinkle pizza with sliced basil leaves.
In a medium mixing bowl, combine yeast and warm water; let sit until yeast foams, about 5 minutes. Stir in oil and salt. Add flour, 1/2 cup at a time, mixing with a large spoon, until dough comes away from the side of the bowl and holds together.

Buffalo Chicken Wings

Ingredients

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 clove garlic, minced
• 1/4 cup hot sauce
• Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm 

Roasted Red Pepper Dip - Great for Superbowl Sunday

Easy Roasted Red Pepper Dip

Makes about 1 1/2 cups
　
Jar of roasted red peppers (you can roast them yourself, but this is a great shortcut)
1 Tbsp minced garlic
1 Tsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 cup reduced fat sour cream (or regular, if you prefer)
1 Tbsp finely chopped basil
Salt and freshly ground pepper (to taste)

In a pan, cook the garlic in the oil over moderate heat until fragrant (watch it so you can make sure not brown or burn gthe garlic).

Add the peppers and vinegar and cook over moderately low heat, stirring, until dry, it will take a few minutes. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and peppter. Refrigerate until chilled.

Serve with long breadsticks and thick cut potato chips (I like Cape Cod or Lays reduced fat Kettle Chips)

Sweet Plaintains

Sauteed Sweet Plaintains

What you need:

2 plaintains and canola oil and/or unsalted butter

The secret to getting plaintains sweet is to leave them at room temperature (on the counter) until the skin turns black. Your plaintains will be sweeter, softer and less starchy.

Time to Cook:

Cut the ends off the plantains and slit the skins lenghthwise: remove the peel halve each plantain. In a skillet heat 1 Tbsp of unsalted butter and 1 tsp canola oil. Sautee the plaintains over moderately
high heat until brown on one side, flip and cook the other side.

Remove from skillet, pound slightly flatter with a meat pounder, reduce heat and cook until tender and deep brown, about 2 minutes longer.

Serve hot - alongside your favorite protein (grilled fish, roasted chicken, or your favorite steak)

Paprika Roast Chicken with Sweet Onion. Yummy, Wholesome Winter Fare.

Paprika is a spice often overlooked by cooks.  It ranges from bright red to brown.  The milder ones will have a slightly sweet flavor. Or you can try some hot paprika if you want heat.

I first discovered the great flavor of paprika while visiting Spain.  I was seaside enjoying shrimp and pulpo with a lovely bright red, slightly sweet spice sprinkled over it.  Paprika.

A little bit of paprika not only lends color to potato salad and deviled eggs, but great flavor to seafood, chicken, and pork chops.  I also add it to my garlic shrimp recipe (I will share this recipe in a few days).

Back to chicken. With a whole roasted chicken - you can pick your favorite piece, a thigh, the breast, or a savory wing.  You can share it and still have leftovers.

So, readers, remember to experiment with some new spices and you will delight your palate.  Happy eating!

Oven Roasted Chicken

You will need:

1 Tbsp. extra virgin olive oil
1 1/2 Tbsp sweet paprika (you can also use Spanish or Hungarian paprika)
2 cloves of fresh garlic (mashed) or tsp of garlic powder
Salt and pepper (to taste)
Dash or two of dried herbs (rosemary, thyme, oregano or Herbs de Provence)
1 lemon (cut into 4 pieces)
1 sweet Onion
1 whole chicken

Preheat oven to 400 degrees. 

Mix oil with spices, salt, and pepper in a large bowl and add chicken and 1/2 of the onion.  Use your hands to massage the bird. 

Stuff cavity with the other 1/2 of the onion and lemon. 

Arrange chicken, skin side up in a shallow baking dish. 

Bake until chicken is cooked through and skin is golden.  The juices should run clear. If you aren't sure that your Chicken is ready you can use a meat thermometer to check temp.  It should read 170 degrees in the thickest part of your chicken thigh. 

Let rest before serving so the juices will re-distribute (in other words, the chicken will be juicy). 
Skim fat from pan juices and use as a sauce. Add a few squeezes of lemon juice and it will perk up the flavor. 

Side dish of Green Beans and Shallots

You will need:

2 lbs of green beans, trimmed and halved  (frozen veggies will work fine too)
1 small shallot (sliced thinly)
1 Tbsp Olive Oil
Salt and Pepper

If preparing along with the Roasted Chicken, keep the oven temperature at 400 degrees and put the green beans in the oven once the chicken has been roasting about 25 minutes. 

Toss green beans with shallots and olive oil. Spread evenly in a large sheet pan
Roast, stirring occasionally, until green beans are tender and golden brown (about 25 minutes).

Salt and Pepper to taste. 

Voila! Dinner is served. 

Balsamic Vinaigrette: Beats the pants off the store bought stuff

Balsamic Viniagrette:

1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
tsp of dijon mustard
1 clove of garlic
two generous pinches of Herbs de Provence (or other dried herbs that you love)
sea salt and pepper to taste

Put everything in your blender and pulse until fully blended and creamy.  Refrigerate.

Serve over your favorite salad!