Kristen's Recipes

 

1 C. fresh basil leaf

1/2 C. fresh flat-leaf parsley

1 C. arugula leaf, packed

12-15 fresh chives, coarsely chopped

1/2 C. chicken stock

1 lemon, juice and zest of

6 T. extra-virgin olive oil, divided

1 1/2 lbs medium shrimp, shelled and deveined

4 large garlic cloves, grated

1/2 tsp. crushed red pepper flakes

salt and pepper

1 lb fresh linguine

1/2 C. dry white wine

2 T. butter

 

Place a large pot of water over high heat to cook the pasta until al dente. While pasta is cooking, place the basil, parsley, arugula, chives, chicken stock, lemon zest and 2 T. olive oil in a food processor or blender, pulse to grind into a rough paste. Reserve. Place a large skillet over medium-high heat with 4 T. of oil. Add the shrimp and spread them out in an even layer. While the shrimp are cooking, add garlic to the skillet along with the crushed red pepper flakes. Toss to combine, season with some salt and pepper and continue to cook the shrimp for about 4 minutes. Add the white wine to the skillet, cook for 1 minute, then add the reserved ground herb mixture, cold butter and all juice from the lemon to the shrimp skillet. Before draining the pasta remove about a half a C. cooking water and add to the shrimp skillet. Add the drained pasta and toss to combine with the shrimp and the sauce, stirring until the butter has melted. Serve immediately.

 

1/2 C. lightly packed chopped fresh dill weed

1/3 C. Light Olive Oil

1/4 C. Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded parmesan cheese

Salt and pepper, if desired

3/4 pound salmon fillet, thawed if frozen and patted dry

1 package (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Dill weed sprigs

 

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

 

Salt

2 bunches broccoli rabe, trimmed and coarsely chopped

1/4 C. extra-virgin olive oil, eyeball it

4 cloves garlic, grated or finely chopped

1/2 tsp. crushed red pepper flakes

1 pound rigatoni with lines, cooked to al dente

1 1/2 C. ricotta cheese

1/2 C. grated Parmigiano-Reggiano, plus some to pass at table

1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)

Black pepper

 

Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 C. extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 C. starchy liquid. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

 

1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked

1 C. evaporated milk, divided

1-1/2 C. cornflake crumbs, divided

1/4 C. dill pickle relish

1/4 C. finely chopped celery

2 T. finely chopped onion

Oil for deep-fat frying

 

2/3 C. evaporated milk

1/4 C. mayonnaise

2 T. dill pickle relish

1 T. finely chopped onion

 

In a large bowl, combine the salmon, 1/2 C. milk, 1/2 C. crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm. In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes. Yield: 4-6 servings.

 

1 carrot, peeled, quartered

1 shallot, quartered

1 (2-inch) piece ginger root, thinly sliced

1 clove garlic, halved

1 C. fat-free, reduced-sodium chicken broth

1/4 C. dry white wine

1 T. vegetable oil

1 pound sea scallops

1/8 tsp. salt

 Freshly ground pepper

 Chopped chives

 

Combine carrot, shallot, ginger, garlic, broth and wine in a medium saucepan. Cook, uncovered, over medium heat 12 minutes, or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid. Pat scallops dry with paper towel. Heat oil in non-stick skillet that has been sprayed with non-stick cooking spray over medium-high heat. Place scallops in single layer in skillet; cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper to taste. Cook 2 minutes or until second side is lightly golden; reduce heat to low. Pour reserved liquid over scallops. Simmer 1 minute, or until scallops are done, stirring up any browned particles into sauce and spooning sauce over scallops. Arrange scallops in deep platter; spoon sauce over. Sprinkle with chives.

 

1 C. uncooked rice

1/2 C. flaked coconut

2T. vegetable oil

1pound medium shrimp, peeled

1 C. red or green bell pepper strips

1-1/2tsp. bottled minced garlic

1tsp. curry powder

2/3 C. milk

2tsp. cornstarch

1 C. frozen peas

 

Cook rice according to package directions. While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool. Add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder; cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque. Combine milk and cornstarch in small bowl until smooth; stir into skillet. Add peas. Cook and stir 1 to 2 minutes or until thickened. Serve over rice; top with toasted coconut.

1 tablespoon oil

1 pound shrimp (peeled and deveined)

1 tablespoon garlic (grated)

1 tablespoon ginger (grated)

1 orange (juice and zest)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon chili sauce (or to taste)

1 handful cilantro (chopped)

 

Heat the oil in a pan. Add the shrimp and sauté until cooked, about 2-3 minutes per side and set aside. Add the garlic and ginger and sauté until fragrant, about a minute. Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.  Remove from heat and mix in the shrimp and cilantro.

 

2 cups fresh spinach leaves

1/2 cup basil leaves

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 teaspoon salt

3 garlic cloves, peeled

Cooking spray

2 (6-ounce) salmon fillets, skinned

2/3 cup hot cooked brown rice

 

Preheat oven to 400°. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.

2 lbs. sweet potatoes (4 medium)

1 T. cooking oil

2 T. toasted sesame oil

1/3 C. bottled teriyaki sauce

2 cloves garlic, minced

2 T. peach or apricot preserves

2 T. orange juice

2 t. fresh grated ginger

1 t. Dijon mustard

1/4 t. pepper

1/4 c. sliced green onion

1 T. toasted sesame seeds

Thaw fish. Rinse & pat dry with paper towels. Preheat oven to 425. Peel sweet potatoes. Cut into 1 &1/2 inch chunks. In a large bowl combine with cooking oil and 1 T. sesame oil. Sprinkle lightly with salt and pepper. Toss to coat. Place in a large roasting pan. Roast, uncovered, for 15 minutes. Meanwhile in a saucepan, stir together the remaining sesame oil, teriyaki sauce, garlic, preserves, o.j., ginger, mustard, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Reserve 1/4 C. sauce. Push sweet potatoes to the edge of the roasting pan; place salmon fillets in center. Spoon remaining sauce over salmon and potatoes. Roast uncovered for 20-25 minutes or until fish flakes easily. Drizzle with remaining sauce and sprinkle with sesame seeds and green onion. Let rest for 5 minutes before serving. Delicious!!

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12 ounce-weight shrimp, fresh or frozen peeled and deveined

8 ounce-weight pasta, linguine, enrich, dry, all brands

1 cooking spray, 1/3 sec spray

1 jalapeno chile pepper seeded and finely chopped

2 garlic cloves minced

2 C. cherry tomatoes halved (or chopped tomatoes)

1/2 tsp salt, table

1/4 tsp spice, pepper, black, ground

2 T.p cheese, parmesan, fresh, shredded

 

Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Meanwhile, cook linguine according to package directions. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add chile peppers and garlic to pan; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt and black pepper; heat through. Drain linguine, toss with shrimp mixture. Sprinkle with Parmesan cheese.

 

8 oz. farfalle

3 oz. smoked salmon, roughly chopped

About 2 oz. cream cheese (3 – 4 T.p) cream cheese, roughly cubed

4 artichoke hearts, chopped into bite size pieces

Handful of bite size broccoli pieces (optional)

1 T. lemon juice

2 T. fresh dill

Salt and pepper

 

Cook your pasta in some boiling salted water until it is al dente. While the pasta is cooking, cook your broccoli Рsteam, microwave, or saut̩. After the pasta is finish cooking, add the cream cheese to the hot pasta. Toss a bit to melt the cream cheese a bit. Then add the smoked salmon, artichoke hearts, broccoli if using, and lemon juice and toss to incorporate all the ingredients. Gently break up any large pieces of salmon. Season to taste with salt and pepper.

 

6 ounce Angel hair pasta (to reduce carbs, use Due Amici Pasta LITE pasta)

1/2 C. whipping cream

1/2 C. milk (better if you use whole milk)

1/4 C. chopped fresh dill

1/4 C. chopped green onions

1 T. grated lemon peel

4 ounce Smoked Salmon

Salt and Pepper; Freshly-grated Parmesan to top

 

Boil pasta in large pot of salted water until “al dente” (tender, yet still firm). Drain and return to pot. In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and lemon peel. Bring to a boil over medium-high heat. Add sauce to pasta; toss well to coat evenly. Add salmon and toss to mix in. Season with salt and pepper. Top with freshly grated parmesan and serve with warm, crusted bread.

 

2 pounds salmon fillets

1/2 C. sour cream

1/8 tsp. white pepper

1/8 tsp. dried dill weed

 

1/3 C. Chardonnay wine

1 shallot, finely chopped

1 C. half-and-half cream

1/4 C. all-purpose flour

1 T. Dijon mustard

 

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill. Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork. In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 T.. In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened. Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

 

Couscous:

1 tsp. extravirgin olive oil

2 T. thinly sliced peeled shallots (about 1 large)

8 ounces small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 C.)

1 C. uncooked Israeli couscous

2 C. water

1/4 tsp. salt

1 C. raw spinach leaves, trimmed

 

Sauce:

1/2 C. fresh orange juice

2 T. brown sugar

3 T. low-sodium soy sauce

2 T. sake (rice wine)

1 T. fresh lime juice

1/2 tsp. cornstarch

1/8 tsp. crushed red pepper

 

Remaining ingredients:

4 (6-ounce) salmon fillets with skin (about 1 inch thick)

Cooking spray

Lime wedges (optional)

 

Preheat grill. To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm. To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute. To prepare fish, brush cut sides of fillets with 1/4 C. sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 C. sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired. Wild Alaskan salmon is in season this time of year, and you can find it in supermarkets and fish markets across the country. Its rich flavor is worth paying a bit more. The ponzu sauce may be made up to a day ahead and refrigerated. Golden beets add sweetness and beautiful color, but don’t stain like red beets. Israeli couscous has lovely pearl-like grains that are much larger than regular couscous. Use regular couscous if you can’t find Israeli.

3 C. snow pea pods, trimmed

4 4- to 5-ounce skinless fresh tilapia fillets, or other whitefish

Sea salt and freshly ground pepper

1 tsp. all-purpose flour

1 T. olive oil

2 T. butter

1/4 C. coarsely chopped almonds

1 T. snipped fresh parsley

 

Bring lightly salted water to boiling in a large saucepan. Add pea pods. Cook for 2 minutes. Drain and set aside. Meanwhile, season fish with salt and pepper on one side; sprinkle with flour. Heat a large skillet over medium-high heat. When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish (if necessary, cook fish half at a time). Cook fish for 4 to 5 minute sour until it is easy to remove with spatula. Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Arrange peas on a serving platter; arrange fish on top of peas. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley. Makes 4 main-dish servings.

 

2 T. (2 turns around the pan) extra-virgin olive oil

4 to 6 cloves garlic, chopped

1 tin flat anchovy fillets, drained

1 /2 tsp. Crushed red pepper flakes

20 oil-cured black olives, cracked away from pit and coarsely chopped

3 T. capers

1 (32-oz.) can chunky style crushed tomatoes

1 (14.5-oz.) can diced tomatoes, drained

A few grinds black pepper

1/4 C. (a couple of handfuls) flat leaf parsley, chopped

1 lb. spaghetti, cooked to al dente (with a bite)

Crusty bread, for mopping

Grated Parmigiano Reggiano or Romano, for passing, optional

 

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.

 

3T. unsalted butter

1pound large raw shrimp, peeled and deveined

½ C. shredded unsweetened coconut

3/4tsp. curry powder

1/2tsp. salt

 

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray. Prepare Pear Chutney. Meanwhile, melt butter in skillet. Remove from heat. Add shrimp and coat with butter. Mix coconut with curry powder and salt in small bowl; spread mixture on dinner plate. Press shrimp into coconut mixture to coat all sides. Place shrimp on prepared baking sheet. Roast shrimp 4 minutes. Turn over and roast another 2 minutes or until almost cooked through. Serve with Pear Chutney.

 

Pear Chutney

 

1T. vegetable oil

1jalapeño pepper, seeded and minced

1-1/2tsp. grated fresh ginger

1small shallot, minced

1medium unpeeled ripe pear, cored and diced into 1/2-inch pieces

1T. cider vinegar

1tsp. brown sugar

1/8tsp. salt

1T. water

1T. chopped green onion

 

Heat oil in medium saucepan. Add jalapeño, ginger and shallot. Cook over low heat 5 minutes or until shallot is tender. Add pear, vinegar, brown sugar and salt. Stir in 1 T. water. Cover; cook over low heat 15 minutes or until pear is tender. Add 1 T. water if mixture becomes dry. Stir in green onion; cook 1 minute to soften.

 

Salmon & Lemon Grass Parcels

2 tsp. Butter

1 Onion, very thinly sliced

3 cloves Garlic, very finely chopped

2 Tomatoes

Pinch Salt

2 Lemon Grass Stems, peeled, pounded, thinly sliced

1 tsp. Cumin

Lemon Grass Leaves (to line parcel)

10.5 oz. skinless Salmon Fillets, cut into large chunks

2 limes, sliced

1 T. Cilantro leaves, chopped

1 T. flaked Almonds, chopped

Pre-heat the oven to 325°. Melt the butter in a pan, then add the onion and gently fry on a very low heat until the onion is softened. Add the garlic and cook for a further minute. Boil a kettle of water, place the tomatoes in a bowl and pour over the boiled water. Leave for a couple of minutes, drain, and carefully (don’t burn your fingers) peel the tomatoes. Add the chopped tomatoes, salt, the lemon grass stems and the ground cumin. Stir, then cover the pan and cook gently on a very low heat for 5 minutes. Stir from time to time to make sure nothing sticks. Place a large piece of baking parchment or foil on a baking sheet and line with lemon grass leaves. Place the salmon on one half of the sheet, spoon the mixture over the fish and top with the lime slices, chopped coriander leaves and almond flakes. Cover with the other side of the sheet of foil or baking parchment, sealing the edges tightly by turning them over twice. Bake in the oven for 25 minutes. Open the parcel (beware of the steam when you do this), return to the oven and bake, opened, for a further 10 minutes.