1. boil brocollini until tender, about 8 minutes.
2. In non-stick skillet, cook shallot with a tiny bit of olive oil.
3. Add oj and vinegar and cook until reduced in half.
4. Add brocollini, mix. Serve.
Wednesday, February 28, 2007
Orange Brocollini
I have this great little magazine from February 2006. It's called Food Everyday, put out by Martha Stewart Living. It's chock full of great recipes. I tried this one tonight and it is KILLER. So tasty and so low-cal.
1 bunch of brocollini (feeds about 3 ppl)
1 large shallot, sliced in thin strips
1/2 cup orange juice
1 tbsp balsamic vinegar
1. boil brocollini until tender, about 8 minutes.
2. In non-stick skillet, cook shallot with a tiny bit of olive oil.
3. Add oj and vinegar and cook until reduced in half.
4. Add brocollini, mix. Serve.
1. boil brocollini until tender, about 8 minutes.
2. In non-stick skillet, cook shallot with a tiny bit of olive oil.
3. Add oj and vinegar and cook until reduced in half.
4. Add brocollini, mix. Serve.
Salmon in a Couscous Crust
*adapted from a foodtv.com recipe.
handful fresh parsley or cilantro
1/4 cup sliced almonds
juice of 1 lemon
1/4 cup olive oil
salt and pepper
1 cup couscous
1 1/3 cup water
fresh salmon (1/2 lb is perfect amount for 2 ppl)
1. Roast almonds on cookie sheet until lightly browned. Put in large bowl and crumble.
2. Add parsley, lemon juice, olive oil, salt and pepper and couscous. Stir until couscous is wet.
3. Put salmon in greased baking dish, just slightly bigger than fish.
4. Salt and pepper fish. Pour a little more olive oil over fish.
5. Spread couscous mixture over and around fish. Pour water over dish.
6. Bake for about 35 minutes or until salmon becomes opaque and flaky.
1. Roast almonds on cookie sheet until lightly browned. Put in large bowl and crumble.
2. Add parsley, lemon juice, olive oil, salt and pepper and couscous. Stir until couscous is wet.
3. Put salmon in greased baking dish, just slightly bigger than fish.
4. Salt and pepper fish. Pour a little more olive oil over fish.
5. Spread couscous mixture over and around fish. Pour water over dish.
6. Bake for about 35 minutes or until salmon becomes opaque and flaky.
Fish Rub-a-dub dub
Ok, so dating has its advantages and disadvantages. Advantage: warm feet in bed, shared meals, friday night dates. Disadvantage: not having complete and total agreement on styles and tastes. What am I blabbering about? The big C word: Compromise.
Q: How are you compromising by dating Nathan, Jessica?
A: I am eating more fish.
For some unknown reason, I stopped liking most fish years ago. I'll never say no to a fresh tuna steak, but white fish was repulsive and very unappetizing. But the new improved Jessica has been upping her fish intake in the last coupla months. Since partner is an omnivore, cooking him all meatless entrees is very upsetting to him. He's almost on the verge of being a strictly carnivore, but he can be spotted eating the occasional veggie now and again (ok, so I'm alluding to the dreaded French Fry). So, when I cook for us (weekly or bi-weekly), it usually involves fish. Here's a great rub for my new favorite white fish, Tilapia. Funny thing, tilapia is. It's got a great name and a great price. Tilapia costs about $7/lb at both Stop & Shop and Whole Foods. It bakes up great in the oven. It's got a great blurb over at Wiki if you're interested in reading about it (long story short: It's an african fish that just started being farm raised. Long version: HERE. So far I've turned baked tilapia into a delish maincourse, as well as the prime ingredient in some killer Fish Tostadas. Here's a spicy rub I concocted for my boy, who craves for his tongue to be burning from hot peppers. To increase the heat, just obviously increase the jalepenos.
Spicy Fish Rub
3 cloves garlic
handful of fresh cilantro
couple tbsps of olive oil
juice from 1 lime
salt and pepper to taste
2 tsp raw sugar
heaping tbsp jalepeno slices
1. Measurements, as you can tell, are estimates.
2. Just throw everything into the food processor and blend until chunky.
3. Spread all over fish and bake.
4. Eat!
5. Yum :-)
Q: How are you compromising by dating Nathan, Jessica?
A: I am eating more fish.
For some unknown reason, I stopped liking most fish years ago. I'll never say no to a fresh tuna steak, but white fish was repulsive and very unappetizing. But the new improved Jessica has been upping her fish intake in the last coupla months. Since partner is an omnivore, cooking him all meatless entrees is very upsetting to him. He's almost on the verge of being a strictly carnivore, but he can be spotted eating the occasional veggie now and again (ok, so I'm alluding to the dreaded French Fry). So, when I cook for us (weekly or bi-weekly), it usually involves fish. Here's a great rub for my new favorite white fish, Tilapia. Funny thing, tilapia is. It's got a great name and a great price. Tilapia costs about $7/lb at both Stop & Shop and Whole Foods. It bakes up great in the oven. It's got a great blurb over at Wiki if you're interested in reading about it (long story short: It's an african fish that just started being farm raised. Long version: HERE. So far I've turned baked tilapia into a delish maincourse, as well as the prime ingredient in some killer Fish Tostadas. Here's a spicy rub I concocted for my boy, who craves for his tongue to be burning from hot peppers. To increase the heat, just obviously increase the jalepenos.
Spicy Fish Rub
1. Measurements, as you can tell, are estimates.
2. Just throw everything into the food processor and blend until chunky.
3. Spread all over fish and bake.
4. Eat!
5. Yum :-)
Friday, February 09, 2007
Granola Bars
a slight variation of Alton Brown's recipe on foodtv.com
2 cups rolled oats
1 cup sliced or chopped almonds
1 cup wheat germ
1/2 cup honey
1/4 cup packed dark brown sugar
1 oz. butter
2 tsp vanilla
1/2 tsp salt
1/2 cup cocunut
1/2 cup dried fruit (cherries, cranberries, blueberries, etc)
1. preheat to 350 degrees.
2. spread oats, almonds, wheat germ on cookie sheet. toast for 15 minutes in oven.
3. combine honey, sugar, butter, extract, salt in saucepan. cook until sugar dissolves.
4. once toasting is done, reduce heat to 300.
5. add oat mixture to sugar mixture. add fruit and coconut, stir to combine.
6. turn out mixture into greased baking dish. press down flat.
7. bake for 25 minutes. let cool completely. slice into bars.
as an extra, before baking i put chocolate chips along the 2 long edges. once the baking was done, i smoothed them out for a nice sweet surprise at the top of each bar.
1. preheat to 350 degrees.
2. spread oats, almonds, wheat germ on cookie sheet. toast for 15 minutes in oven.
3. combine honey, sugar, butter, extract, salt in saucepan. cook until sugar dissolves.
4. once toasting is done, reduce heat to 300.
5. add oat mixture to sugar mixture. add fruit and coconut, stir to combine.
6. turn out mixture into greased baking dish. press down flat.
7. bake for 25 minutes. let cool completely. slice into bars.
as an extra, before baking i put chocolate chips along the 2 long edges. once the baking was done, i smoothed them out for a nice sweet surprise at the top of each bar.
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