Chinese Cabbage in Cream Sauce

Chinese Cabbage in Cream Sauce

1 T. butter

1 T. sesame oil

3 spring onions (scallions), thinly sliced

2 small Chinese cabbages, coarsely shredded

Salt and pepper to taste

1 T. white wine vinegar

125ml single (light) cream

2 tsp. soy sauce

 

Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes. Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp. Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.

Northwest Smoked Salmon Crêpes

Northwest Smoked Salmon Crêpes

Crêpes

5 ounces hot-smoked salmon

2/3 C. mayonnaise

1/3 C. sour cream

1 C. shredded parmesan cheese

2 tsp. lemon juice

3/4 tsp. Worcestershire

3/4 tsp. chopped fresh dill

1/8 tsp. white pepper

1/8 tsp. hot sauce

Seasoned salt

2 T. melted butter

Paprika

Fresh dill sprigs, rinsed

 

Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 C. In a bowl, mix mayonnaise, sour cream, 1/2 C. parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste. Mound about 1 1/2 tsp. of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 C. cheese and a little paprika. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

Cucumber and Tomato Salad

Cucumber and Tomato Salad

1 cucumber

1 large tomato

1/2 tsp non-iodized salt

 

 DRESSING:

1 T. sugar

1 T. cider vinegar

1 tsp sesame oil

 

Peel cucumber and cut lengthwise into 4 strips. Remove seeds. Cut into 3/4″ cubes. Pour boiling water over tomato. Let sit for a minute in hot water. Rinse well in cold water; peel. Cut into sections. Remove seeds by scraping away with a knife tip. Cut into 3/4″ cubes. Mix cucumber and tomato; add salt. Toss lightly. Cover and store in refrigerator until ready to serve. When ready to eat, drain off excess liquid. Mix dressing ingredients in a small bowl. Pour dressing over salad, toss, and serve cold.

Artichoke Sourdough Stuffing

Artichoke Sourdough Stuffing

1 pound mushrooms, rinsed, ends trimmed, and sliced

1 T. butter

2 onions (3/4 lb. total), chopped

1 C. chopped celery

2 T. minced garlic

About 2 C. reduced-sodium chicken broth

1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes

2 jars (6 oz. each) marinated artichoke hearts, drained and chopped

1 C. freshly grated parmesan cheese

1 1/2 tsp. poultry seasoning

1 1/2 T. minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary

Salt and freshly ground black pepper

1 large egg

In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl. Pour 2 C. broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Crispy Shrimp with Garlic

Crispy Shrimp with Garlic

1 lb. raw, medium-sized shrimp

1/4 tsp ginger juice

1 T. cornstarch

1 T. dry sherry

3 C. salad oil

1 tsp salt

2 T. chopped garlic

1/2 T. chopped dried red

Pepper

1 T. minced green onion

 

Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4″ deep. Lift out black vein with tip of knife. Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature. Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok. Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot.

Artichoke, Fennel, and Tricolor Tomato Salad

Artichoke, Fennel, and Tricolor Tomato Salad

2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)

2 T. balsamic vinegar

1 T. Dijon mustard

1 tsp. minced garlic

1 head fennel (about 3 in. wide)

6 C. cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained

1 C. pitted calamata olives

1 C. lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)

1/2 C. slivered red onion

Fresh-ground pepper

In a wide, shallow bowl, whisk 1/4 C. artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.

Stuffed Tofu, Cantonese Style

Stuffed Tofu, Cantonese Style

1 box (19 oz.) of firm tofu

1/4 C. of salad oil

1 C. chicken stock

2T. oyster sauce

1/2 T. cornstarch mixed with 1 T. of water

1 T. of shredded green onion

Parsley for garnish

 

Tofu Filling:

1 T. dried shrimp or ham

3 oz. of fish fillet, chopped

3 oz. of ground pork or beef

1/2 T. green onion, chopped

1/2 T. dry sherry

1/2 T. soy sauce

1 tsp cornstarch

1/4 tsp salt

 

Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles. Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1T. of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture. Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm. Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parsley. Serve hot.

Orzo Salad with Corn, Green Beans, and Tomatoes

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans

1 1/2 C. dried orzo pasta (8 oz.)

3 ears fresh corn (10 to 14 oz. each; see notes)

1/2 C. white wine vinegar

1/2 C. extra-virgin olive oil

1/2 C. minced shallots

2 T. Dijon mustard

2 T. minced fresh tarragon or 2 tsp. dried tarragon

Salt and pepper

2 C. cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

Shrimp, Ham, and Escarole Soup

Shrimp, Ham, and Escarole Soup

2 medium ham hocks, about 2 pounds

1 pound medium shrimp

3 T. vegetable oil, like soy, peanut, or corn

2 T. tomato paste

1 head garlic, halved, plus 6 cloves sliced

4 sprigs fresh thyme

2 wide strips lemon zest

1 large onion, sliced

1 jalapeno pepper, thinly sliced (like it hot? Keep the seeds)

6 canned whole plum tomatoes

12 ounces frozen black-eyed peas (about 2 heaping C.)

10 C. chopped escarole, 2 small or 1 large head

1 1/2 tsp. kosher salt

1 lemon, cut into 8 wedges

 

Cover the ham hocks with cold water in a soup pot. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, about 5 minutes. Drain the water, set the hocks aside.  Meanwhile, peel the shrimp, reserve the shells. Devein the shrimp and refrigerate.  Heat 1 T. of the oil in a soup pot over medium heat; add the shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 3 minutes. Add the ham hocks, halved garlic, thyme, lemon zest, and 3 quarts cold water. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, until the meat falls off the ham hock, about 1 1/2 hours.  Strain the broth into a bowl (you should have about 6 C. broth), and save the ham hocks. When the ham hocks are cool enough to handle, pull the meat from the bone; discard the rind, fat, and bone. (This can be done a day ahead.)  In a large soup pot, heat the remaining 2 T. oil over medium heat. Add the onion, sliced garlic, and 1/2 of the jalapeno. Crush the tomatoes through your hands and add to the pot along with their juices and cook until onions soften and tomatoes dry, about 10 minutes. Add the broth, ham, black-eyed peas, and bring to a boil, adjust the heat to maintain a simmer, and cook, uncovered, until the peas soften, but hold their shape, about 20 minutes. Add the escarole, and the remaining jalapeno, and cook until the greens wilt, about 7 minutes. Stir in the shrimp and 1 1/2 tsp. salt, and cook until the shrimp turn pink and curl, about 3 minutes. Divide the soup evenly into warmed bowls. Serve with a lemon wedge.

Creamy Artichoke Dip

Creamy Artichoke Dip

 

8 ounces cream cheese

2 ounces (about 1/2 C.) frozen artichoke hearts, thawed

1/3 C. freshly grated parmesan

1 T. chopped fresh parsley

2 tsp. fresh lemon juice

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp. freshly grated lemon zest

1 small garlic clove, finely chopped

 

Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.

White Bean, Wheat Berry, and Escarole Soup

White Bean, Wheat Berry, and Escarole Soup

1 pound dried baby lima beans or other dried white beans, picked over and soaked

2 ham hocks

2/3 C. wheat berries

8 C. water

2 C. chicken broth

2 medium onions, chopped

3 carrots, chopped

3 celery ribs, chopped

1 bay leaf

1 tsp. dried rosemary, crumbled

1 head escarole (about 1 pound), coarsely chopped

3 garlic cloves, minced

In a bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In a heavy kettle (at least 5 quarts) simmer ham hocks and wheat berries in water and broth, covered, 1 hour. Add drained beans and bring to a boil. Reduce to a simmer and skim froth. Add onions, carrots, celery, bay leaf, and rosemary and simmer, covered, until beans are tender, about 1 hour. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat and set aside.  In a blender or food processor puree 3 C. of the soup. Stir puree into soup with the chopped meat and the escarole and simmer, uncovered, 15 minutes. Stir in garlic and salt and pepper to taste. Soup may be made 4 days ahead (cool uncovered before chilling covered.)

Baked Squash Gratin

Baked Squash Gratin

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes

Salt and freshly ground black pepper, to taste

1/2 C. freshly grated Parmesan

1/4 C. purchased basil pesto

2 T. unsalted butter, cut into 1/2-inch pieces, plus more for greasing

 

Preheat the oven to 350 degrees F.  Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.  Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

Tuscan Olive Harvest Ribolita

Tuscan Olive Harvest Ribolita

3 (12-ounce) jars cannellini beans

1/2 C. extra-virgin olive oil, divided

1/2 pound smoked ham hock or 1/2 pound chunk prosciutto

3 cloves garlic, chopped, plus 1 whole clove

6 C. water, divided

1 sprig fresh thyme

1 sprig fresh rosemary

1 leek, white and light green only, minced and rinsed

1 yellow onion, minced

1 carrot, small diced

1 celery stalk, small diced

2 bay leaf

1 pound Tuscan black cabbage, chopped

1/2 pound napa cabbage, chopped

3/4 C. tomato puree

6 slices Italian bread, sliced 1/2-inch thick

Freshly grated Parmesan

Preheat oven to 375 degrees F.  Drain beans in a colander and gently rinse under cold water.  With 3 T. of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 C. cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs.  In a soup pot add 1/4 C. oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 C. water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool chop the meat, and add back to the soup discarding the hock bones.  Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil.  When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated Parmesan.

Sherried Black Bean Soup

Sherried Black Bean Soup

1 pound dried black beans, rinsed and drained

8 C. water

2 T. butter or margarine

2 medium onions, chopped

1 stalk celery, thinly sliced

1 medium carrot, shredded

1 clove garlic, minced or pressed

1 ham hock (about 1 pound)

1/4 C. chopped fresh parsley leaves

1 tsp. salt

1/8 tsp. cayenne pepper

1/8 tsp. whole cloves

1/8 tsp. mustard seed

1 bay leaf

1/3 C. dry sherry

Thinly sliced green onions, crumbled crisp bacon, sour cream, sieved hard-cooked egg, and thin lemon slices, for garnish

 

In a large, heavy saucepan, bring the beans and 4 C. of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.  In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 C. water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.  Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 C. of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.  Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

Caldo Gallejo

Caldo Gallejo

1 12 to 14-ounce package of dried white beans, rinsed, picked over and soaked overnight

8 ounce length of Chorizo or other spicy sausage

3 T. pure olive oil

2 T. butter

6 cloves garlic, peeled and thinly sliced

2 scotch bonnet, chilies, stemmed, seeded and minced

2 poblano chilies, stemmed, seeded and diced medium

1 C. red onion, minced

3 quarts chicken stock or water

1/2 pound beef chuck steak, left in one piece, rubbed with salt and pepper

1 smoked pork hock or ham bone

2 bay leaves, broken

Salt and pepper, to taste

1 red potato, scrubbed and diced into large bite sized pieces

1 turnip, peeled and diced into large bite sized pieces

2 C. (packed) collard greens, stems cut out, washed and cut in shreds

More salt and pepper to taste

 

Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the chorizo sausage in the pan and turn it as necessary to brown. Pierce the sausage casing and cook until done. Allow to cool a few minutes and then place it in the refrigerator to firm up.  Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and red onion. Allow to cook 7 to 8 minutes, stirring occasionally.  Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock (or bone) and bay leaves. Turn up the heat and bring it to just under a boil, skimming as necessary. Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.  When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip and collards. Cook until the potato is just tender, (about 45 minutes). Cut the chorizo into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup. Shred the beef apart and add it back to the soup. Season to taste and serve.

Beef Tips and Artichokes with Merlot and Black Pepper Gravy

Beef Tips and Artichokes with Merlot and Black Pepper Gravy

1 C. merlot wine

2 packages (17 ounces) beef tips with gravy (recommended: Hormel)

2 tsp. steak seasoning

2 tsp. cracked black peppercorns

1 box (8 ounces) frozen artichoke hearts, thawed

1 box (8 ounces) frozen petite peas with pearl onions, thawed

Basil Mashed Potatoes, recipe follows

In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot with Basil Mashed Potatoes.

Basil Mashed Potatoes:

1 container (24 ounces) home-style mashed potatoes (recommended: Country Crock)

1 T. prepared pesto

1/4 C. fresh basil leaves, finely chopped

Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.

Spinach Squares

Spinach Squares

4 T. butter

3 eggs

1 C. flour

1 C. milk

1 tsp. salt

1 tsp. baking powder

1 lb. mild Cheddar cheese, grated

2 packages (10 oz. each) frozen spinach, thawed, drained, and chopped

 

Melt butter in 9″ X 13″ baking dish in 350°F oven and remove. In large bowl, beat eggs well. Add flour, milk, salt, and baking powder. Mix well. Add cheese and spinach. Mix well. Spoon into baking dish and level. Bake at 350°F for 35 minutes, or until top is slightly browned. Take out, cool for 45 minutes, and cut into squares.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

Goat Cheese Quesadillas with Roasted Red Pepper Sauce

1 small onion, chopped coarse

3 garlic cloves, chopped

3 T. olive oil

2 red bell peppers, roasted (procedure follows)

2 T. chopped fresh basil leaves

Salt, pepper

6 (9 to 10-inch) flour tortillas

1 (4 1/2-ounce) log soft mild goat cheese such as Montrachet, cut into 4 pieces, at room temperature

1/4 C. prepared basil pesto

1 small onion, sliced thin

2 T. unsalted butter, softened

 

Make sauce: In a skillet cook onion and garlic in 1 T. oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 T. oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)  Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 T. pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortilla.

Sliced Cucumber Salad

Sliced Cucumber Salad

cukes1/3 C. sugar

1/2 tsp. salt

1/4 C. cider vinegar

3/4 C. water

4 medium cucumbers, thinly sliced

2 small onions, thinly sliced

 

Mix together sugar, salt, vinegar and water until sugar is dissolved. Pour over cucumbers and onions and refrigerate for several hours, preferably overnight. (Cucumbers with dressing will keep in refrigerator for 2 weeks. Dressing can be reused for another batch, adding more vinegar or salt if necessary.) Note: Cucumbers should be completely covered with dressing. Depending on the size of the cucumbers and onions, the dressing may need to be doubled.

 

Yield:

Calories:

Fat:

Fiber:

 

Puff Pastry Twists with Sun-Dried Tomato Pesto

Puff Pastry Twists with Sun-Dried Tomato Pesto

1 sheet frozen puff pastry, thawed according to package directions

1/4 C. prepared sun-dried tomato pesto

1/4 C. grated Parmesan

Directions

Preheat the oven to 400 degrees F.

 

Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.

SBD Turkey Parmesan

SBD Turkey Parmesan

2 C. low-sugar pasta sauce

1⁄2 C. pine nuts, coarsely chopped

1 oz. freshly grated Parmesan cheese (1⁄4 C.)

1⁄2 tsp. dried Italian seasoning

1 pound turkey cutlets, about 1⁄3 inch thick

2 tsp. extra-virgin olive oil

2 oz. shredded part-skim mozzarella cheese (1⁄2 C.)

Salt and freshly ground black pepper

 

Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm. Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere. Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat. Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds. Spoon 1⁄2 C. of warm sauce on each plate and top each with a piece of turkey.

 

Yield:

Calories:

Fat:

Fiber:

 

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias

Pesto Mayonnaise, recipe follows

1/4 C. dried cranberries or cherries

3 T. coarsely grated Parmesan

1 pound sliced baked turkey breast

2 C. chiffonade Romaine lettuce

Cut the bread in half lengthwise and place on a work surface, cut sides up.

 

 

 

Spread the pesto mayonnaise on both sides of the bread to taste and sprinkle the cranberries across the bottom slices. Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. Place the top piece of bread over the lettuce, pressing down to adhere.  Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.

 

Pesto Mayonnaise:

 

1 C. (packed) fresh basil leaves (about 2 ounces)

1/3 C. lightly toasted pine nuts

1 T. minced garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. extra-virgin olive oil

1/4 C. freshly grated Parmesan

1/4 C. mayonnaise (good quality store bought, or homemade)

 

In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds. Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

SBD Gazpacho

SBD Gazpacho

2 1/2 C. tomato or vegetable juice cocktail

1 C. peeled, seeded, finely chopped fresh tomatoes

1/2 C. finely chopped celery

1/2 C. finely chopped cucumber

1/2 C. finely chopped green bell pepper

1/2 C. finely chopped green onion

3 tsp. white-wine vinegar

2 tsp. extra-virgin olive oil

1 large clove garlic, minced

2 tsp. finely chopped, fresh flat-leaf parsley

1/2 tsp. salt

1/2 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

 

Combine all the ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

 

Yield:

Calories:

Fat:

Fiber:

Fennel Slaw with Prosciutto and Pistachio Pesto

Fennel Slaw with Prosciutto and Pistachio Pesto

Pistachio Pesto:

2 C. (lightly packed) flat-leaf parsley

3/4 C. shelled and toasted pistachios

1 T. fresh thyme leaves

3 garlic cloves

3/4 C. extra-virgin olive oil

Salt and freshly ground black pepper

Fennel Slaw:

4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced

4 ounces prosciutto, thinly sliced

 

For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste.  For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.

 

 

 

 

 

Spiral Rolled Fillet with Pesto

 

2 pounds center cut fillet of beef, spiral cut

Salt and freshly ground pepper

1/2 C. store bought pesto

Extra-virgin olive oil

8 long wooden skewers, soaked in cold water for at least 30 minutes

 

With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil. Preheat the grill or a grill pan. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.

SBD Apple and Almond Soufflé

SBD Apple and Almond Soufflé

souf3 medium baking apples, peeled, cored, and cut into bite-size pieces

1/4 C. water

3 tsp. sugar substitute

1/2 tsp. almond extract

5 egg whites

1/4 C. sliced almonds, toasted (optional)

 

In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.) Preheat the oven to 425°F. In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish. Bake for 15 minutes, or until the soufflé is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.

 

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Veggie Scrambles with Pesto

Veggie Scrambles with Pesto

3 T. extra-virgin olive oil, 3 turns of the pan

1 medium onion, chopped

1 small red bell pepper, chopped

1 C. frozen green peas

8 eggs

Salt and pepper

8 rounded tsp.fuls store bought, good quality basil pesto sauce

 

Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, then onions and peppers. Cook 6 to 7 minutes then add peas and cook another minute. Whisk eggs with salt and pepper then add to veggies and scramble to desired doneness. Remove from heat and stir in pesto then plate up and serve.

Savory Rhubarb Jam for Grilled Salmon

Savory Rhubarb Jam for Grilled Salmon

1/2 C. sherry

1 1/4 lb. rhubarb trimmed and cut in 1” pieces

3/4 C. sugar

Juice and zest of 1 large lemon

1/4 C. water

1 tsp. Dijon mustard

 

Cook ingredients in a non-reactive saucepan for 10 minutes or until jam like. Stir to prevent burning. Serve under or drizzled over the top of grilled salmon.

 

 

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Brown Butter-Sautéed Tilapia with Pistachios

Brown Butter-Sautéed Tilapia with Pistachios

 

1/2 C. all-purpose flour

Salt and freshly ground black pepper

4 (3-ounce) tilapia fillets

3 T. unsalted butter

1 T. canola or peanut oil

1 T. freshly squeezed lemon juice

4 thin slices lemon, for garnish

3 T. roasted, salted shelled pistachios, roughly chopped

 

Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat.  Place 1 T. of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets.  Add remaining 1 T. butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.

Tilapia with Tomatillos and Avocado filled with Maque Choux

Tilapia with Tomatillos and Avocado filled with Maque Choux

1 1/4 to 1 1/2 pounds tilapia, 4 fillets

Coarse salt

Ground pepper

1 tsp. ground cumin, eyeball it

1/2 tsp. sweet paprika, eyeball it

2 T. extra-virgin olive oil, 2 turns of the pan

1 lime, halved

1/2 medium red onion, chopped

1 jalapeno or serrano pepper, seeded and finely chopped

2 or 3 large cloves garlic, finely chopped

8 to 10 tomatillos, husks peeled and diced

1/2 bottled pale beer

2 T. chopped cilantro leaves, a palmful, plus a few sprigs for garnish

Maque Choux:

1 T. extra-virgin olive oil, 1 turn of the pan

1/2 red onion, chopped

1 jalapeno, seeded and finely chopped

1 small red bell pepper, seeded and chopped

4 ears fresh corn on the cob, husked

A sprinkle sugar

Dash cayenne pepper

Salt

2 T. butter

2 ripe avocado

1 lime, juiced

 

Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 T. oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining T. of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.  Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 T. extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.  While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.  Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.  To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.

Roasted Potato Wedges with Pot O’ Gold Cheddar Sauce

Roasted Potato Wedges with Pot O’ Gold Cheddar Sauce

Potato Wedges:

3 large baking potatoes, each cut into 8 wedges

2 T. vegetable oil

1/2 tsp. salt

1/4 tsp. pepper

 

Cheddar Sauce:

2 T. canola oil

2 T. flour

1 1/4 C. 2% reduced fat milk

1 1/4 C. (5 oz.) shredded, sharp Cheddar cheese

2 T. finely chopped green onions (optional)

1 T. imitation bacon bits

1/4 tsp. cayenne pepper

 

Parent and Child: Wash hands. Parent: Preheat oven to 425 degrees F. Parent: Wash and cut potatoes into wedges. Child: In a re-sealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil.  Parent: Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned. Parent and Child: Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Parent: serve potato wedges with warm cheese sauce.

 

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Grilled Tilapia with Lemon Butter, Capers and Orzo

Grilled Tilapia with Lemon Butter, Capers and Orzo

1 lemon, finely zested

2 lemons, juiced

1/2 C. dry white wine

1 shallot, thinly sliced

Splash heavy cream

1 stick unsalted butter, at room temperature, cut into cubes

Salt and freshly ground black pepper

3 T. olive oil

4 (8-ounce) tilapia fillets

1/2 pound orzo, cooked al dente

1/4 C. chopped fresh flat-leaf parsley leaves

1/4 C. drained capers

 

 

Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.  Heat the grill to high.  Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few T. of the butter and 2 T. of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the butter and capers. Garnish with the remaining parsley.

Quinoa with Broccoli Rabe

Quinoa with Broccoli Rabe

IMG_99291 C. quinoa

2 C. low sodium vegetable broth

2/3 C. chopped onion

1 tsp. minced garlic

1 lb. broccoli rabe, trimmed and chopped

1/4 tsp. salt

1/4 tsp. red pepper flakes

 

Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm. Heat a small amount of water or broth in large nonstick skillet over medium high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature.

 

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Moroccan-Style Tilapia with Cumin, Mango and Cilantro

Moroccan-Style Tilapia with Cumin, Mango and Cilantro

 

4 (5-ounce) tilapia fillets

Salt and ground black pepper

2 tsp. ground cumin

2 tsp. ground coriander

1 T. olive oil

1 ripe mango, diced

1/4 C. chopped fresh cilantro leaves

 

Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Pepperoni Bites

Pepperoni Bites

1 C. Shredded Mozzarella Cheese

1/2 C. Chopped Pepperoni

1/2 C. Pizza Sauce

2 Pkg. Refrigerator Biscuits

1 tsp. Milk

1/4 C. Grated Parmesan Cheese

 

Combine mozzarella, pepperoni, and pizza sauce, set aside.  Separate biscuits and flatten to 3 inch circles.  Place 1 tsp. of pepperoni mixture in center of biscuit circle.  Fold and pinch together edge to seal.  Place seam side down on a cookie sheet.  Brush with milk and sprinkle with parmesan cheese.  Bake at 350 for 12-15 minutes.

 

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

Mushroom Scallion Sauce:

1 T. butter

2 C. sliced baby portobello mushrooms (cremini)

1/2 C. sliced scallions

1/4 C. white wine

1/2 pint heavy cream

1 tsp. garlic powder

1/2 tsp. cayenne pepper

Salt and black pepper

Grits:

5 C. milk

1 C. quick-cooking grits

2 T. butter

1/2 tsp. salt

1/2 tsp. black pepper

Grilled Broccoli and Carrots:

1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)

1 bunch whole carrots, tops removed, sliced lengthwise

1/4 C. olive oil

1 T. garlic powder

Salt and pepper

Tilapia:

6 (6-ounce) tilapia fillets

1/3 C. Jamaican jerk seasoning marinade

 

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.  Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.  Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.  Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.  Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

One Pot Chinese-Spiced Beef Stew

One Pot Chinese-Spiced Beef Stew

2 lb. boneless beef chuck, cut into 1 1/2-inch pieces

2 T. vegetable oil, divided use

1/3 C. dry sherry

2 T. sugar

3 T. soy sauce

1 piece fresh ginger, peeled and thinly sliced

2 garlic cloves, peeled

2 whole star anise

4 (3×1-inch each) strips orange peel

3 C. water

1 (1 1/2 lb.) bunch broccoli, cut into (1 1/2 x 1-inch) pieces

4 ounces snow peas, trimmed

1 bunch green onions, cut into 2-inch pieces

 

Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 T. vegetable oil over medium- high heat until hot. Add half of beef and cook until browned on all sides. Transfer beef to plate. Repeat with remaining oil and beef. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic, star anise, orange peel, and 3 C. water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 1 1/2 hours, until meat is fork-tender. With slotted spoon, transfer meat to serving bowl and keep warm. Discard star anise. Increase heat to high and boil liquid 15 minutes or until reduced to about 2 C.. Skim fat. Meanwhile, in 4-quart saucepan, heat 1 inch water to boiling over high heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add snow peas and green onions and cook, covered, about 3 minutes longer or until all vegetables are tender-crisp. Drain vegetables and add to beef mixture. Pour reduced broth on top.

 

Yield: 8 servings

Calories: 370

Fat: 24g

Fiber:

 

 

 

Beer Battered Tilapia with Red Chile Mandarin Orange Sauce

Beer Battered Tilapia with Red Chile Mandarin Orange Sauce

Olive oil

3/4 C. all-purpose flour, divided

2/3 C. beer

1 egg, lightly beaten

1 1/2 tsp. baking powder

4 tilapia or flounder fillets, about 5 ounces each

Salt

Freshly ground black pepper

2 T. fresh lemon juice

2 tsp. red chili paste

1 (11-ounce) can mandarin oranges, drained and chopped

1 T. chopped fresh cilantro leaves

 

Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat. In a shallow dish, whisk together 1/2 C. of the flour, beer, egg, and baking powder. Place remaining 1/4 C. flour in a separate shallow dish.  Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.  Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.  While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

 

One Pot Latin American Pork Stew

One Pot Latin American Pork Stew

2 tsp. olive oil

2 lb boneless pork loin, cut into 1-inch pieces

1 lg onion, chopped

4 clove garlic, minced

1 can(s) diced tomatoes(14 1/2 oz) with juice

1 c cilantro, fresh, chopped

1 tsp. cumin, ground

3/4 tsp. salt

1/2 tsp. coriander, ground

1/4 tsp. cayenne pepper, ground

1 md jalapeño, minced

2 c water

3 md sweet potatoes, peeled and cut into 1/-inch chunks

2 can(s) black beans, rinsed and drained(15-19 oz)

 

Preheat oven to 350 F. In a non-stick 5 qt. Dutch oven, heat olive oil over medium-high heat. Add pork in batches and brown. Transfer pork to a bowl. Reduce heat to medium. In the drippings cook onion until soft, about 10 minutes, stirring frequently. Add garlic and continue cooking another minute. Add tomatoes with their juice, half of the cilantro, cumin, salt, coriander, ground cayenne and water. Heat to a simmer and stir in the pork. Cover and bake in the oven for 30 minutes or on the stovetop. Stir in the sweet potato chunks; cover and bake in the oven for 40 minutes longer until potatoes and pork are tender. Stir in the black beans and the rest of the fresh cilantro; cover and warm for 15 minutes or until heated through.

 

Yield: 8 servings

Calories: 340

Fat: 9g

Fiber:

 

 

 

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

 

Salt

1 pound farfalle, bow ties

3 T. extra-virgin olive oil, divided

5 slices center cut bacon, chopped

1 medium onion, chopped

2 to 3 grated garlic cloves

1 bay leaf

12 white mushrooms, thinly sliced

1 can San Marzano tomatoes

4 (6 to 8-ounce) tilapia fillets

Salt and freshly ground black pepper

1/2 C. all-purpose flour

1 (10-ounce) box frozen peas

1/4 C. mascarpone cheese

3 T. butter

1/4 C. balsamic vinegar

1/2 C. basil leaves, shredded or torn

 

Heat a pot of water to a boil, salt the water and cook pasta to al dente.  Heat a deep large skillet with 1 T. extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.  Season the fish with salt and pepper. Dust fish with flour and shake off excess.  Heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.  While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.  Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.  Drain pasta, toss with sauce and wilt basil into pasta.  Serve fish with pasta alongside.