Week Nights

Salmon & Asparagus Chowder

January 18, 2013

Salmon & Asparagus Chowder

Chowder is centuries old and was considered to be poor man’s food.  Fish chowders were the forerunner of clam chowders.  Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders.  I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.

INGREDIENTS

1 Pound Fresh Skinless Salmon Fillets

3 1/2 Cups Vegetable Stock

1 Cup Chopped Onions

3 Medium Red Potatoes

2 Tablespoons Chopped Fresh Dill

1 Teaspoon Shredded Lemon Peel

2 1/2 Cups Whole Milk or Half & Half

2 Tablespoons Cornstarch

2 Cups Diced Asparagus

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Rinse the salmon and pat dry with paper towels.  You will now need to poach the salmon.  In a large skillet bring 1 1/2 cups of water to a boil.  Add the salmon and return to a boil.  Turn the heat down to a simmer and cover with a lid.  Cook 8 minutes and then remove the salmon from the skillet.  Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside.  In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper.  Bring to a boil and then turn the heat down to a simmer.  Cover with a lid and let simmer for 20 minutes.  Stir occasionally.  In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch.  Cover the jar and shake like crazy.  Add the milk to the soup.  Stir in the asparagus and cook until the mixture is slightly thickened and bubbly.  Cook and stir for 3 minutes more.  Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through.  Transfer to soup bowls and serve hot.  Serves 6

Buffalo Stuffed Peppers

January 15, 2013

Buffalo Stuffed Peppers

Buffalo is much leaner than beef but just as delicious.  Replace ground buffalo in other ground meat dishes and you will be reducing fat calories.  You can find it in most meat departments.  When buying the peppers make sure you choose sturdy ones that can stand up. 

INGREDIENTS

1 1/2 Cups Cooked Rice

1 Teaspoon Kosher Salt

1/2 Cup Chopped Fresh Dill

1/2 Cup Chopped Fresh Parsley

4 Chopped Green Onions

6 Medium Sized Red Peppers

1 Pound Ground Buffalo

2 Cups Shredded Mozzarella Cheese

3 Minced Garlic Cloves

2 Tablespoons Fresh Lemon Juice

1 Teaspoon Freshly Ground Pepper

15 Ounces Can Diced Tomatoes With Juice

2 Tablespoon Olive Oil

 

Preheat your oven to 350º F.  Line a baking sheet with parchment paper and set aside.  Carefully cut the tops off of the peppers.  Throw away the seeds and membranes.  Brown the buffalo, garlic and green onions in a medium size sauté pan.  Cook for 10 minutes and then turn out onto paper towels.  In a large size bowl combine the buffalo, garlic, green onions, 1 cup mozzarella, cooked rice, dill, parsley, diced tomatoes (with juice), lemon juice, salt and pepper.  Gently mix the ingredients with your hands. Place the cleansed peppers on the baking sheet and stuff the peppers with the buffalo & rice mixture.  Sprinkle the remaining mozzarella cheese on the tops before putting the lids back on the peppers.  Drizzle the olive oil on the tops of the peppers and place in the oven.  Bake for 40 minutes.  Remove from the oven and let cool for 5 minutes.  Transfer to a serving platter and serve warm.  Serves 6

 

 

 

 

 

 

Shredded Pork & Avocado Tacos

January 14, 2013

Shredded Pork & Avocado Tacos

These Shredded Pork & Avocado Tacos are both low in fat and super fast to make.  When I cook all weekend I like to make a quickie Monday dinner.  If you would like more of a complete fiesta dinner then serve with buttered corn, salad greens with mandarin oranges with citrus vinaigrette dressing and baked custard for dessert. 

INGREDIENTS

17 Ounces Cooked Pork Roast

1 Cup Salsa

12 Taco Shells or Small Flour Tortillas

2 Cups Shredded Lettuce

1/2 Cup Shredded Monterey Jack Cheese

1/4 Cup Pitted & Sliced Olives

1 Cup Low-Fat Sour Cream

2 Sliced Avocados

Preheat your oven to 350º F.  Place the cooked pork roast into a baking dish.  Cover loosely with foil and put into the oven for 15 minutes.  Remove from the oven and shred the pork by pulling two forks through it in opposite directions.  Place the shredded pork back into the baking dish and add the salsa.  Place the foil back onto the baking dish and put into the oven for 10 minutes.  Place the taco shells on a baking sheet and heat for 5 minutes.  If you are using flour tortillas then wrap the tortillas tightly in foil and bake for 10 minutes.  To assemble the tacos, put the pork mixture into a warm taco shell.  Top with lettuce, cheese, olives, sour cream and avocado slices.  Makes 12 tacos. 

Vegetarian Chili

January 10, 2013

Vegetarian Chili

We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week.  You won’t miss the meat in this recipe and I love how hearty it is. 

INGREDIENTS

2 Cups Cooked Kidney Beans

2 Cups Cooked Pinto Beans

1 Tablespoon Kosher Salt

1/4 Cup Olive Oil

14 Minced Garlic Cloves

1 Chopped Jalapeño Chile

2 Chopped Yellow Onions

6 Chopped Medium Tomatoes

1/2 Cup Tomato Paste

3 Tablespoons Fresh Thyme Leaves

2 Teaspoons Dried Oregano

1 Teaspoon Ground Cumin

10 Chopped Sun Dried Tomatoes

1 Teaspoon Freshly Ground Pepper

1/4 Cup Chopped Fresh Cilantro

If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown.  Add the chopped tomatoes and jalapeño.  Cook for another 5 minutes. Stir in the beans and any of their cooking liquid.  Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper.  Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally.  Serve topped with chopped cilantro.  Serves 4

Oven Roasted Green Beans & Cipollini Onions

January 9, 2013

Oven Roasted Green Beans & Cipollini Onions

After the holidays eating healthy is on the top of everyone’s list.  Here is an easy and delicious way to cook green beans.

INGREDIENTS

1 Pound Trimmed French Green Beans

1 Cup Sliced Cipollini Onions

3 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Preheat your oven to 375º F.  Adjust the oven rack to the middle position. Wash and trim the green beans.  Peel the cipollini onions and slice horizontally.  Line a rimmed baking sheet with parchment paper.  Spread the green beans and cipollini onions on the parchment paper.  Drizzle the olive over the mixture.  Sprinkle with the salt & pepper.  Roast for 8 minutes.  Remove from the oven and using tongs toss the green beans and onions.  Place back in the oven and roast for another 4 to 8 minutes.  Remember that every oven cooks differently.  Remove from the oven and transfer to a serving bowl.  Serves 4

Okra Saute´

January 7, 2013

Okra Saute´

I often forget about eating okra.  Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra.  I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway.  When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it.  It’s easy to make and tastes delicious.  You can serve it as a side dish or serve it as a main course. 

INGREDIENTS

1 Pound Fresh Okra

2 Large Sliced Shallots

1 Sliced Red Bell Pepper

4 Minced Garlic Cloves

1 Cup Shredded Red Cabbage

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Diced Serrano Peppers

4 Tablespoons Grapeseed Oil

 

Wash and trim both ends of the okra and set aside.   In a large size sauté pan or wok heat the oil over a medium heat for 1 minute.  Add the okra and stir.  Place a lid over the okra for 4 minutes lifting the lid occasionally to stir.  This will help steam the okra.  Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers.  Stir in the kosher salt and pepper.  Cook for 4 minutes.  You want the vegetables to still have some life in them.  Remove from the heat and transfer to a serving bowl.  Serves 4

Za’atar

January 5, 2013

Za’atar

Za’atar is a Middle Eastern spice mixture of herbs, sesame seeds, sumac and salt.  It is a spice blend that dates back to the 13th century.  Za’atar is used many ways, but most frequently used as a table condiment.  Dip warm flatbread into some olive oil and then dip into the Za’atar.  Trust me it’s delicious.  Za’atar also makes a great dry rub for both meats and vegetables.  Sumac is a bit difficult to find.  Go to a specialty spice store like, Kalustyans, or order online from Amazon.

INGREDIENTS

1/4 Cup Sumac

2 Tablespoons Thyme

2 Tablespoons Toasted Sesame Seeds

2 Tablespoons Marjoram

2 Tablespoons Oregano

1 Tablespoon Kosher Salt

In a dry sauté pan, toast the sesame seeds on a high heat for two minutes.  Remove from the heat and let cool.  In a small size bowl combine the sumac, thyme, toasted sesame seeds, marjoram, oregano and kosher salt.  Store in an airtight container for up to a week.  Makes approximately 1/2 cup.

Indian Spiced Chicken Breasts

January 4, 2013

Indian Spiced Chicken Breasts

My Indian Spiced Chicken Breasts are golden and fragrant.  This dish should be served with either steamed basmati rice or warm naan. 

INGREDIENTS

4 Tablespoons Olive Oil

4 Large Chicken Breasts (Bone In & Skin On)

2 Tablespoons Kosher Salt

2 Tablespoons Unsalted Butter

1 Sliced Large Onion

6 Chopped Garlic Cloves

2 Tablespoons Grated Peeled Ginger

2 Teaspoons Ground Coriander

2 Teaspoons Ground Cumin

2 Teaspoons Ground Turmeric

1/2 Teaspoon Cayenne Pepper

2 Cups White Wine

1/2 Cup Plain Greek Yogurt

Preheat your oven to 300º F.  Heat the olive oil in a large Dutch oven over a medium-high heat.  Season the chicken with the kosher salt and then place the chicken breasts into the heated pot.  Cook the chicken breasts for 5 minutes per side.  Remove the chicken breasts and transfer to a plate. Do not remove the drippings.  Add the butter, onions and garlic to the pot.  Cook for 10 minutes until the onions are soft and golden brown.  Stir in the ginger, coriander, cumin, turmeric and cayenne.  Cook for 1 minute.  Stir in the white wine and cook for 2 minutes.  Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle.  Return the chicken breasts to the pot.  Turn off the heat and transfer the Dutch oven to the oven.  Cook for 1 1/2 to 2 hours.  Remove from the oven and transfer the chicken breasts and sauce to a large deep platter.  Serve with basmati rice or warm naan.  Serves 4

Cajun Popcorn

January 3, 2013

Cajun Popcorn

It’s the beginning of the year and many of us are looking to cut calories, but still want a good snack.  Here is a good treat that is worth a little splurge.

INGREDIENTS

2 1/4 Teaspoons Kosher Salt

1 1/4 Teaspoons Paprika

1/2 Teaspoon Garlic Powder

3/4 Teaspoon Onion Powder

3/4 Teaspoon Ground Pepper

3/4 Teaspoon Dried Oregano

3/4 Teaspoon Ground Thyme

3/4 Teaspoon Cayenne Pepper

1/4 Cup Melted Butter

24 Cups Plain Popped Popcorn

Pop either 1 cup of kernels in a pan on the stove or pop 4 microwave packages of popcorn.  Personally I think the stovetop is a better way to pop popcorn.  In a small size bowl mix together the kosher salt, paprika, garlic powder, onion powder, pepper, oregano, thyme and cayenne pepper.  In an extra-large size bowl drizzle the butter over the popcorn and toss.  Add the spice mixture and toss well to coat.  Serves 12

Lamb Meatball Sliders

January 2, 2013

Lamb Meatball Sliders

These sliders are delicious.  If you’re having trouble finding slider buns then just use dinner rolls for the buns.  I like using a good potato roll.

INGREDIENTS

Meatballs:

4 Tablespoons Olive Oil

1/2 Diced Yellow Onion

3 Chopped Garlic Cloves

1 Tablespoon Fennel Seeds

1 Tablespoon Chopped Fresh Rosemary

1 1/2 Pound Ground Lamb

1/2 Cup Breadcrumbs

2 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

 

Sauce:

1/4 Cup Olive Oil

1 Diced White Onion

3 Diced Garlic Cloves

28 Ounces Crushed Tomatoes

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1/2 Teaspoon Herbs de Provence

To make the meatballs heat the olive oil in a large sauté pan over a medium heat.  Add the onions and garlic and cook for 4 minutes.  Stir constantly.  Add the fennel seeds and rosemary.  Cook for 1 minute.  Remove from heat and transfer to a medium size bowl.  Set aside.  In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper.  Add the onion mixture that was set aside.  Mix all of the ingredients with your hands.  Form the lamb mixture into 10 golf ball size meatballs.  Place the meatballs back into the large sauté pan and cook for 5 minutes on each side.  You will want the meatballs to be slightly browned on each side.  Remove from the sauté pan and place onto a large plate. 

 

To make the sauce heat the olive oil in a large pot over a medium high heat.  Add the onion and garlic.  Cook for 1 minutes until soft.  Add the tomatoes and their juices.  Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence.  Cook for 5 minutes.   Add the meatballs to the sauce and reduce the heat to low.  Cover the pot and simmer for 20 minutes until cooked through. 

 

To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce.  Place the top on and repeat until you have assembled all of the sliders.  Serve the extra sauce on the side.  Makes 10 sliders. 

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