Carrot-Raisin Cake

Carrot-Raisin Cake

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

Preheat oven to 350 degrees. Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9″ cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes. Serve cooled (even refrigerated)

Cubano Fish

Cubano Fish

From The Skinny Daily Post

Dressing:
Juice 1/2 lime
2 T. olive oil
1/4 T. red pepper flakes
zest of 1/4 orange
salt and black pepper to taste

Whisk dressing ingredients together and toss with:
1 7oz. package tuna
1/2 C. canned black beans
12 halved cherry tomatoes
1 handful roughly chopped cilantro (the important ingredient!)

A cup or so of this stuff is a great lunch and yummy great straight out of a Tupperware bowl, stuffed into a sandwich, or served atop pretty greens for a luncheon. Trade the canned tuna for fresh grilled tuna and you’ve got a dinner for kings.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 cup reduced-calorie stick margarine
1/3 cup light brown sugar, packed to measure
4 packets (or 1-1/4 tsp. bulk) Sweet’N Low
2 egg whites
1 tsp. vanilla extract
1/3 cup raisins

Preheat the oven to 375°F. In a medium bowl, combine the oats, flour, cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet’N Low, egg whites and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded tsp. onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack. Makes 3 dozen cookies or 18 servings.

Serving Size: 2 cookies

Calories: 95
Fat: 3g

Potato Leek Soup

Potato Leek Soup

10 large Russet Potatoes
6 Large Leeks
2 C. Skim Milk
2 T. Fresh Dill
1 C. Yogurt Cheese (at room temperature)
Pepper to taste

Peel and dice potatoes and place in a large pot. Cut leeks in half lengthwise and wash all grit from between leaves. Cut into small 1/2-inch pieces, place in pot with potatoes and cover with water. Bring water to a boil. Reduce heat and cook for about 30 minutes or until potatoes are tender. Add milk, dill and pepper and cook for 10 minutes. Add yogurt cheese and cook over low heat until heated through. Taste and adjust seasonings; serve immediately. Serves 8-10.

Orange Vanilla Muffins

Orange Vanilla Muffins

2 cups sifted all-purpose flour
2 T. sugar
6 packets (or 2 tsp. bulk) Sweet ‘N Low®
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1/4 cup reduced-calorie tub margarine, melted
1/4 cup orange juice
1 large egg
2 tsp. finely grated orange rind
1 tsp. vanilla extract

Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine, orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in the liquid ingredients; stir until moistened. Spoon equal amounts of batter into the prepared muffin cups. Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold.

Chili Relleno Bake

Chili Relleno Bake

4 oz. lowfat cheddar cheese, cut in 1″ strips
4 whole green chilies, seeded
2 egg whites
1 egg
1/4 cup nonfat milk
2 T. whole wheat flour
1/4 cup salsa
2 T. tomato puree

Stuff cheese into chilies and place two each in individual nonstick sprayed baking dishes. Beat egg, milk and flour mixture and pour over chilies. Bake at 375 for 45 minutes and serve immediately with the following sauce. Combine your favorite salsa with tomato puree to taste, heat and serve on the side or spooned over the Chili Relleno.

2 Servings, 186 Calories per serving

Peach Blintzes

Peach Blintzes

Blintzes:

1 cup skim milk
3/4 cup all-purpose flour
1/4 cup Eggbeaters
2 tsp. Splenda
Dash salt

Filling:

1 1/2 cups nonfat or low-fat cottage cheese, drained
1/4 cup finely chopped peeled fresh peach
2 T. Splenda
1 T. orange marmalade
1/4 tsp. vanilla

Sauce:

1/2 cup vanilla nonfat or low-fat yogurt
1 T. honey
2 fresh peaches peeled, pitted, and thinly sliced

Combine blintz ingredients in medium mixing bowl. Beat with whisk until batter is smooth. Spray 7-inch non-stick skillet with non-stick vegetable cooking spray. Heat skillet over medium-high heat. Add 3 scant T. batter to skillet, tilting skillet to coat bottom. Cook for 30 seconds to 1 minute, or until blintz is lightly browned on both sides, turning blintz over after half the time. Repeat with remaining batter, stacking blintzes between sheets of wax paper. (Spray skillet with nonstick vegetable cooking spray between blintzes.) Set aside. Combine filling ingredients in small mixing bowl. Set aside. In small bowl, combine sauce ingredients. Set aside. Spoon 3 scant T. filling down center of each blintz. Roll up. Place blintzes on serving plates. Arrange peach slices and spoon sauce evenly over blitzes. Tip: Drained canned peaches in juice or frozen peaches can be substituted for fresh peaches

Yield: 5 servings
Serving size: 2 blintzes

Calories: 209
Fat: 1g

Chickpea Burgers

Chickpea Burgers

2 medium potatoes, peeled and cut into 1″ pieces
2 tsp. olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tomato, chopped (with juices)
1/2 tsp. ground cumin
3 T. tomato paste
3 T. finely chopped flat leaf parsley
3 C. cooked chickpeas (garbanzo beans)
freshly ground black pepper
pinch cayenne pepper
about 1/4 cup dried breadcrumbs
Cooking spray
Place the potatoes in a large saucepan with 6 C. cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes. Drain the potatoes in a colander and set aside. Heat the oil in a large, non-stick skillet. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with pepper and cayenne to taste. Let the mixture cool to room temperature. Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener. (Run the machine in short bursts and don’t over-process.) Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours. Grill the burgers as described above, spraying the vegetable grate with cooking spray. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil. To sauté, add a tsp. or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty. Whichever method you use, you’ll need about 4 to 6 minutes per side cooking time. Turn the burgers with a spatula as gently as you can. Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.

1 Burger: 328 calories, 11g fiber

Ginger Oatmeal Crisps

Ginger Oatmeal Crisps

2 eggs
3/4 C. sugar
1/4 tsp. ground ginger
1/2 tsp. vanilla
1/4 tsp. salt
1 T. butter, melted
2 tsp. baking powder
1 3/4 C quick cooking oats

Heat oven to 350. In large bowl beat eggs until frothy. Add sugar, ginger, vanilla and salt; mix until sugar is dissolved, about 2 minutes longer. Blend in butter and baking powder, then fold in the oats. Cover a large cookie sheet with ungreased foil. Drop the batter onto sheet in rounded tsp.fuls spaced 2″ apart. Bake in center of oven until the edges are golden brown, 10 to 12 minutes. Remove from pan while hot and cool on a rack. Repeat with remaining batter.

Chickpea and Spinach Soup with Shrimp, Almonds and Garlic

Chickpea and Spinach Soup with Shrimp, Almonds and Garlic

1 1/4 garbanzo beans, rinsed and soaked over night in cold water and refrigerated (or 3 C. canned, drained and rinsed)
2 T. olive oil
2 onions, coarsely chopped, about 2 1/2 C.
1 clove garlic, finely minced
1 small Russet potato, peeled and sliced, about 2/3-1 cup
5 C. chicken stock or more if needed
1/4 tsp. freshly ground black pepper
4 T. butter or oil
6 C. spinach, cut into thin strips and well washed
6 T. sliced, toasted almonds, coarsely chopped
1 tsp. finely minced garlic
18 medium prawns, shelled, deveined and poached in wine
Drain the soaked garbanzos, rinse well and put into a medium saucepan. Cover with fresh cold water and add the optional ham hock, if using. Bring to a boil and reduce heat. Simmer, covered, for about an hour or until tender. Drain the cooked garbanzos and set aside. Discard the ham hock. Heat 1 T. olive oil in a large saucepan over moderate heat. Add the chopped onions and cook for about 10-15 minutes or until translucent. Add the garlic and stir for a minute or two. Then add the sliced potato, half the garbanzos, and the chicken stock and bring up to a boil. Simmer and cook until the potato and beans are falling apart; about 20 minutes. Puree the soup in a blender. Season with pepper. Just before serving, bring the soup up to a simmer. It will have thickened so thin it with more stock or water. In a very large sauté pan, heat 2 tsp. of oil and wilt the spinach. Add the pureed soup. Stir in the remaining whole cooked garbanzos. In a small sauté pan, over a medium heat, warm 1 tsp. of oil. Sauté the almonds with the tsp. of finely minced garlic. Cook a few minutes and add these to the soup. Finally, add the cooked chopped prawns and warm through. Adjust seasoning. Serve at once.

1 Bowl = Calories 254. Dietary Fiber 6 g.

Garlic and Herb Pizza Dough

Garlic and Herb Pizza Dough

1 T. Active Dry Yeast
1 1/4 C. Warm Water
1/2 tsp. Sugar
2 T. Olive Oil
3 Cloves Garlic, chopped
1 T. Fresh Basil, Chopped
1 tsp. Pepper
3 C. Flour
1 tsp. Salt

Place yeast in 1/4 cup of warm water with the sugar in a mixing bowl. Stir and let stand about 10 minutes, or until creamy and foamy. Add olive oil, garlic, basil, and pepper and stir. Using the bread dough hook on an electric mixer, add flour, one cup at a time. Add salt and mix until a soft dough forms. Place dough on well floured surface and knead to form a smooth, elastic dough, about 3-4 minutes. Place dough in large bowl sprayed with cooking spray, cover, and let rise until doubled in size, about 1 1/2 hours.

Chicken Pita Sandwich

Chicken Pita Sandwich

Preheat oven to 450 degrees F. Place two pieces (3 or 4 oz. each, depending on your calorie level) of skinless chicken breast in 1/2 C. soy sauce mixed with 1/2 C. water for a half hour. Dice 2 T. each of cucumber, red onion, red bell pepper, tomato, and celery. Mix and set aside. Remove chicken from marinade and sprinkle with 2 tsp. Cajun Dust or other salt free Cajun seasoning. Place on baking pan, cover with foil and bake at 450 degrees F for 15 minutes. Cut into 1/4-inch strips. Heat 2 whole wheat pita breads (6 1/2 inches across). Slice open to form a pocket, and stuff each with 1/2 the chicken, 1/2 the vegetables, and 2 shredded lettuce leaves. Drizzle each with a mixture of 1 1/2 tsp. of Dijon mustard mixed with 1 tsp. honey. Fold, holding sides in with frilled pricks.

Baked Hush Puppies

Baked Hush Puppies

2/3 C. Yellow Cornmeal
1/3 C. Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Minced Onion
1/3 C. Skim Milk
1 T. Vegetable Oil
1/8 tsp. Pepper
1 Egg Beaten

Combine cornmeal, flour, baking powder & salt in a medium bowl; Make a well in the center of mixture. Combine onion, milk, oil, pepper & egg. Add to dry ingredients, stirring just until moistened. Spoon 1 T. batter into minature muffin pans coated with cooking spray. Bake at 450 for 10 minutes or until lightly browned. Remove from pan immediately. Makes 24.

Cattavelli alla Lasagna

Cattavelli alla Lasagna

2 C. Cattavelli or other chunky pasta shape
2 1/2 oz. Sweet Italian Turkey Sausage, casing removed
1 C. Marinara Sauce
1/2 C. part-skim Ricotta, room temperature
1/4 C. chopped Parsley
3 T. Parmesan Cheese
Pepper

Cook pasta, drain, and set aside; keep warm. Heat a nonstick skillet over medium-high heat. Crumble in sausage and cook until browned; drain off fat and stir in sauce. Reduce heat to low and simmer five minutes. Combine the ricotta, parsley, parmesan and pepper in a small bowl. To assemble toss the hot pasta with the sauce and sausage; top each serving with a dollop of the cheese.

1 C. 258 calories, 8g fat, 3g fiber

Flatbread with Onion & Mustard

Flatbread with Onion & Mustard

1 lb. frozen bread dough (1/3 of 3-lb. package), thawed
3 T. olive oil
3 C. finely chopped onions
2 T. minced garlic
2 1/2 T. Dijon mustard
2 T. Yellow Mustard Seeds
1 1/2 tsp. dried thyme

Place dough in large bowl. Cover with towel and let rise in warm draft-free area until doubled, about 1 hour. Preheat oven to 450°F. Heat 2 T. oil in large nonstick skillet over medium heat. Add onions and garlic and sauté until brown and tender, about 10 minutes. Add mustard, mustard seeds and thyme and stir 1 minute. Cool. Spray a large baking sheet with cooking spray. Using rolling pin, roll out dough on floured surface to 14×5-inch rectangle. Spread 1/3 C. onion mixture evenly over dough. Starting at 1 short end, roll up dough jelly roll style. Using rolling pin, roll out dough to 12×8-inch rectangle. Transfer to prepared baking sheet. Brush with remaining 1 T. oil. Sprinkle remaining onion mixture atop dough. Bake bread until golden brown, about 20 minutes. Serve warm or at room temperature.

Black Bean Soup with Cilantro-Lime Cream

Black Bean Soup with Cilantro-Lime Cream

2 cups dried black turtle beans, soaked
1 tsp. olive oil
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 T. minced jalapeño pepper
freshly ground black pepper
1 clove garlic, minced
1 bay leaf
2 T. finely chopped cilantro stems
6 cups low-sodium canned vegetable broth
1/4 cup chopped cilantro leaves
1 T. fresh lime juice
4 T. non-fat sour cream
Drain the beans and set aside. Heat the oil in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute. Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes. Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm. Blend the cilantro leaves, lime juice and sour cream together. Serve the soup in warm bowls with a dollop of cilantro-lime cream.

1 cup Calories 203 Dietary Fiber 12 g

Cheese Supper Bread

Cheese Supper Bread

1 1/2 C. reduced fat Bisquick Mix
1/4 C. Egg Beaters
1/4 C. Skim Milk
1 C. reduced fat Cheddar Cheese, grated
1 tsp. Poppy Seeds
2 T. Butter, melted

Combine bisquick, egg, milk, and 1/2 C. cheese. Stir just until moistened. The dough will be stiff but sticky. With floured hands, pat dough evenly into bottom of greased pie pan. Sprinkle with remaining cheese and poppy seeds. Pour butter over top. Bake at 400 degrees for 30-35 minutes, or until lightly browned. Cut into wedges and serve hot.

Black Bean Soup

Black Bean Soup

1 lb. Dried Black beans
1 onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
7 cups water
1 tsp. olive oil
Ground black pepper to taste
1/8 tsp. ground cumin

Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. In a Dutch oven sauté onion, garlic and green pepper in oil over medium heat till tender. Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 1.5-2 hours, or until beans are fully tender. Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat. Pour a few drops of olive oil in bowl for added flavor and dish up soup. Top with tortilla strips, cilantro and/or sour cream.

Tuna Soufflé

Tuna Soufflé

1 C. sliced mushrooms
1/4 C. chopped onions
1 T. Butter or Margarine
2 T. all-purpose flour
1 C. skim milk
3 1/4 oz. drained, flaked canned solid white tuna in water
1/2 tsp. dried dill weed
1/8 tsp. fresh ground black pepper
8 oz. Egg Beaters 99% Real Egg Product

In medium saucepan, over medium-high heat, cook mushrooms and onion in margarine for 2 to 3 minutes or until tender; blend in flour. Gradually add skim milk, stirring constantly until mixture thickens and boils. Remove from heat, stir in tuna, dill and pepper. In medium bowl, with electric mixer at high speed, beat egg beaters for 3 minutes. Gently fold in tuna mixture. Pour into greased 1-quart soufflé or casserole dish. Bake at 325 degrees F. for 40 to 45 minutes or until puffed and golden. Serve immediately.

Poached Ginger Snapper

Poached Ginger Snapper

2 pounds Pacific snapper or perch fillets
1 T. chopped fresh gingerroot
2/3 C. soy sauce
2 T. dry white wine
2 C. water
1/3 C. sugar
1 to 2 whole star anise

Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until fish flakes easily when tested with a fork. Remove fish to serving platter and keep warm. Over high heat, bring poaching liquid to boil. Continue cooking for 10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish.

Pasta with Red Clam Sauce

Pasta with Red Clam Sauce

1 lb. Fresh Steamer Clams (30 small clams)
1 medium Onion, chopped
1 28oz. Can Stewed Tomatoes, undrained
1 T. Parsley
1 1/2 tsp. Chopped Garlic
1 1/2 tsp. Marjoram
Salt and Pepper
12 oz. Angel Hair Pasta, dry

Wash and scrub clams. Set aside. Add all ingredients except clams to skillet. Simmer until onion is tender, stirring frequently. Add clams. Cover and cook until clams open, about 10 minutes. Meanwhile, cook noodles according to package directions. Drain and transfer to large serving bowl. Pour clams and sauce over pasta.

Basic Bean Soup

Basic Bean Soup

1 lb. dry Great Northern beans
8 C. water
12 baby carrots
1 C. chopped onion
1/2 lb. chopped ham
1/4 C. no salt added ketchup
Pepper to taste

In a large bowl, combine the beans with the water, cover and let soak overnight. In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with pepper to taste

Pacific Rim Honey Grilled Fish

Pacific Rim Honey Grilled Fish

1/4 cup honey
1/4 onion, chopped
2 T lime juice
2 T. soy sauce
2 T. hoisin sauce
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tsp fresh ginger, minced
1 lb swordfish

Combine all ingredients except fish; mix well. Marinate fish in honey mixture at least 1 hour in refrigerator. Barbecue or broil fish allowing 10 minutes per inch of thickness or until fish flakes when tested with a fork. TIP: Any firm-fleshed fish can be substituted for swordfish.

Asparagus Soup

Asparagus Soup

1 lb. asparagus
6 C. chicken stock or canned broth
1/2 C. minced shallot
1 potato, grated
Pepper to taste
Plain low-fat yogurt or low-fat sour cream for garnish
Grated lemon peel for garnish
Snipped fresh dill for garnish

Peel and trim the asparagus, reserving the trimmings. In a large saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender. Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh. In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot. To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill.

Lone Star Steakhouse Sweet Bourbon Salmon

Lone Star Steakhouse Sweet Bourbon Salmon

Sweet Bourbon Marinade:

1/4 C. Pineapple Juice
2 T. Soy Sauce
2 T. Brown Sugar
1 tsp. Bourbon
1/4 tsp. Cracked Black Pepper
1/8 tsp. Garlic Powder
1/4C. Vegetable oil

2 8-ounce Salmon Fillets, skin removed
2 tsp. Snipped Fresh chives.

Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour, longer if time permits. Preheat your barbecue or stovetop grill over medium/high heat. Cook the fish for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.

Andalusian Gazpacho

Andalusian Gazpacho

1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced2 stalks celery, diced
2 1/2 C. cooked navy beans, rinsed and drained
6 T. red wine vinegar
1 (46 fluid oz.) can tomato juice
1 tsp. ground cumin
1 T. minced fresh parsley
1 T. minced fresh basil
1/2 T. minced fresh oregano

In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, vinegar and tomato juice Season with cumin, parsley, basil, and oregano. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

Honey-Broiled Scallops

Honey-Broiled Scallops

1 lb. Scallops, fresh or frozen
3 T. fresh Lime Juice
2 T. Olive Oil
1 T. Honey
1 T. Soy Sauce
1/4 tsp. ground Ginger
1/4 cup Sesame Seeds, toasted

Thaw scallops if frozen, and rinse to remove any remaining shell particles. Drain thoroughly. In a 2-quart mixing bowl, combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and mix until well coated. Cover and chill for 3 to 6 hours, stirring frequently. Remove scallops from marinade, making sure to reserve the marinade. Thread scallops, evenly spaced, on 4 wood skewers. Broil 4 inches from heat source, turning occasionally and basting with reserved marinade. Broil for about 3 to 5 minutes or until opaque throughout. Place toasted sesame seeds on wax paper and roll each skewer in the seeds to evenly coat scallops. Serve immediately.

Fish and Vegetables in Foil

Fish and Vegetables in Foil

1 1/2 lb. fresh or frozen fish fillets
4 carrots
8 green onions
4 small zucchinis
1 large green bell pepper
4 T. teriyaki sauce

Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables. Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 individual servings and layer on top of the fish portions. Pour 1 T. of teriyaki sauce over each portion. Bring the edges of the foil together, fold them, and crimp the edges together. Place on a baking sheet and bake at 425 degrees F. for 11 to 17 minutes per inch thickness of fish until just opaque throughout.

Substitute other vegetables for variety, e.g., cherry tomatoes, whole mushrooms, celery, snow peas, bean sprouts.

Citrus Salmon

Citrus Salmon

1/2 C. Orange Juice
1/4 C. Lemon Juice
2 T. Lime Juice
1/3 C. Golden raisins
1/4 C. Minced onion
2 T. Honey
1 T. Grated fresh ginger
1 tsp. each Grated Orange, Lemon and lime peel
Dash each Salt and Cayenne Pepper
4 sm. Salmon Steaks

In bowl mix juices, raisins, onion, honey, ginger, peels, salt and pepper. Pour over salmon in shallow dish. Cover and chill 30 minutes; transfer to buttered baking dish, reserving marinade. Bake in 425-degree oven, allowing about 10 minutes per inch thickness of salmon. Season with additional salt. Meanwhile, simmer marinade in broad skillet to reduce by half. Taste; correct seasonings. Spoon over cooked salmon.

Sweet & Sour Sauce

Sweet & Sour Sauce

1/2 C. honey
1 T. cornstarch
1/3 C. red wine vinegar
1/3 C. chicken broth
1/4 C. green bell peppers, finely chopped
2 T. pimientos, chopped
1 T. soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground ginger

In saucepan, combine honey and cornstarch. Stir in vinegar, chicken broth, bell pepper, pimiento, soy sauce, garlic powder and ginger. Cook and stir until thickened and bubbly.

Broiled Scallops with Honey-Lime Marinade

Broiled Scallops with Honey-Lime Marinade

1/2 pound bay, calico or sea scallops
2 T. honey
1 T. vegetable oil
4 tsp. lime juice
1/4 tsp. lime peel, grated
1 dash hot pepper sauce
1/4 tsp. salt
1 lime, cut in wedges

Combine honey, oil, lime juice, lime peel, hot pepper sauce and salt. Pat scallops dry with paper towel and add to marinade. Marinate, stirring occasionally, up to 1 hour or cover and refrigerate, stirring occasionally, up to 24 hours. Preheat broiler. Arrange scallops and marinade in a single layer in 2 individual broiler-proof dishes or in scallop shells. Broil 4 inches from source of heat 4-7 minutes, depending on size of scallops, or until opaque throughout and lightly browned. Serve with lime wedges and, if desired, hot crusty French bread to soak up the juices. Can be doubled, tripled or halved.

Best Steak Grilling Sauce

Best Steak Grilling Sauce

1 Head of Garlic
1 T. Olive Oil
2/3 C. Water
1 C. Pineapple Juice
1/4 C. Teriyaki Sauce
1 T. Soy Sauce
1 1/3 C. Dark Brown Sugar
3 T. Lemon Juice
3 T. Minced White Onion
1 T. Jack Daniels Whiskey
1 T. Crushed Pineapple
1/4 tsp. Cayenne Pepper

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp. into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over. Makes 1 C. of glaze.

Basil Baked Cod Fillets

Basil Baked Cod Fillets

1/2 lb. firm white fish
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. fresh ground black pepper
1 dash salt
2 plum tomatoes, cored, cut crosswise into thin slices
2 tsp. grated Parmesan cheese

Use firm white fish such as cod, haddock, lingcod or orange roughy fillet. Pat fish dry and cut into 2 serving pieces. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Overlap tomato slices in even layer on fish and sprinkle with Parmesan cheese. Cover with foil and bake at 400 degrees F. about 10 to 15 minutes or until fish begins to flake when tested with a fork.

Curried Mushroom Sauce

Curried Mushroom Sauce

1 C. orange juice
2 tsp. cornstarch
3/4 tsp. salt
1/2 tsp. sugar
1 lb. fresh white mushrooms, sliced (about 5 C.)
1/2 C. thinly sliced green bell pepper
1 C. quartered cherry tomatoes
2 tsp. curry powder

In a C. combine orange juice, cornstarch, salt and sugar; set aside. In a large nonstick skillet over medium heat, cook and stir mushrooms and green pepper until mushrooms are tender and release their liquid, about 6 minutes. Stir in cherry tomatoes and curry powder; cook, stirring constantly, until curry is fragrant, about 30 seconds. Stir in reserved cornstarch mixture; add to skillet; cook, stirring constantly, until sauce thickens and is clear, 2 to 3 minutes. Serve over sliced broiled chicken breasts, hot cooked pasta or steamed shrimp.

Basic Poached Fish

Basic Poached Fish

2 lb. fresh or frozen fish fillets
2 C. water
1/4 C. lemon juice
1 small onion, thinly sliced
1 tsp. salt
3 peppercorns
2 fresh parsley
1 bay leaf

Thaw fish if frozen. Remove skin and bones from fillets. Cut fish into serving size portions. Combine water, lemon juice, onion, salt, peppercorns, parsley, and bay leaf in a well-greased frying pan and bring to a boil. Reduce heat. Place fish in a single layer into hot liquid. Cover and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Carefully remove fish to a hot platter.

Oriental Marinade

Oriental Marinade

1/4 C. peanut oil
1/4 C. low sodium soy sauce
1/2 C. red wine
2 T. catsup
2 T. finely minced ginger
2 T. pureed garlic
1 T. curry powder

Combine all ingredients and mix well. Cover and chill for 4-96 hours. Use as marinade on meat, poultry or fish.

Garlicky Baked Clams

Garlicky Baked Clams

24 scrubbed clams
2 T. salt
2 T. cornmeal
1/2 tsp. dried oregano
1/2 tsp. dried basil
3/4 C. olive oil
1/3 C. red wine vinegar
1/4 C. minced garlic
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper

Place clams in a large stockpot. Add water to cover. Stir in salt and cornmeal. Let stand 2-3 hours. Remove clams and discard liquid. Combine clams with remaining ingredients in a baking pan. Bake at 450 degrees until clams open. Transfer to serving dish.

Oh Soy Good, BBQ Sauce

Oh Soy Good, BBQ Sauce

2 T. finely minced onions
1 T. ground coriander
2 T. honey
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
3 T. fresh lemon juice
1/4 C. soy sauce

Combine all ingredients. This sauce can be used as a marinade, also. For a marinade, add meat and chill covered mixture overnight in refrigerator. The meat, especially thick pieces such as chicken breasts, can be partially precooked in microwave or conventional oven. Add the barbeque sauce after grilling is half done to prevent burning.

Avocado Salsa

Avocado Salsa

1/2 Avocado, peeled, pitted, chopped
2 T. Lime juice
1/4 C. Chopped Tomato
1/4 C. Chopped Red Onion
1 T. Dried Cilantro
1/4 C. Plain Nonfat Yogurt
1/4 tsp. Chili Powder

Combine all ingredients in small bowl and chill in fridge 1/2 hour to allow flavors to mingle.

Three Color Pepper Salad

Three Color Pepper Salad

1 T. Olive Oil
2 Cloves Garlic, Crushed
1 Small Red Onion, chopped
6 Bell Peppers (orange, red, green), cut into 1/2” strips
6 Roma Tomatoes, chopped
Salt and Pepper

Heat oil in skillet over medium-high heat. Cook garlic and onion until onion is tender. Reduce heat to medium-low and stir in bell peppers. Cover and cook 5 minutes. Stir in tomatoes, salt, and pepper. Cook uncovered 5 minutes, stirring frequently, until peppers are crisp tender. Serve warm, or refrigerate 2+ hours until chilled.