Basil Instinct

Whenever I get fresh basil I tend to use it with sliced buffalo mozzarella and vine-ripened tomatoes (because that combination just never gets old).  But when my neighbor brought over a bundle of basil from her garden, I wanted to try something completely different with it with ingredients I already had at home.

Lemon Basil Walnut Vinaigrette

I used this as a marinade in which I baked fillets of white fish, but this could be used just as easily as a homemade salad dressing.  The walnuts are processed down finely, so while they aren’t crunchy in the vinaigrette, the oils in the nuts help to emulsify the dressing and give it a thicker, creamier consistency.  This recipe makes just under 1/2 cup of dressing.

• Zest of 1 lemon
• Juice of 2 lemons (about 1/4 cup of lemon juice)
• 1/4 cup packed basil leaves
• 1/4 cup walnuts
• 2 teaspoons honey
• 2 teaspoons mayonnaise
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

Place all of the ingredients in a food processor (or blender) and process until everything is finely ground and the vinaigrette is smooth.  Jar and refrigerate this vinaigrette to use as a salad topper, or pour it in a baking pan with fresh fish fillets for 15-30 minutes and then bake the fish with the sauce until opaque and flaky.  

I’m always looking for new ways to cook fish and this was a snap to bring together.  It is a bright vinaigrette with full citrus and herb flavors that will go well with any seafood or poured over the top of your favorite summer salad.  Enjoy…

Tilapia Tonight

I try to make fish as often as I can, not only for its health benefits but also because it cooks so darn quickly!  Tilapia is the most prevalent fish in our grocery store and while sometimes I wish for more seafood choices, it is an inexpensive fish that has many different flavor affinities. 

Baked Tilapia with Green Olives and Tomatoes in a Creamy Dijon Sauce

I had three tilapia fillets, but this recipes would make enough sauce for four fillets.  Since my husband doesn’t think that he likes green olives I finely diced mine to hide them (and he practically licked his plate clean), but it might be better to just slice the olives instead.  

• 3-4 fresh tilapia fillets
• 1/2 cup sour cream (I used light sour cream)
• 2 tablespoons dijon mustard
• 2 tablespoons whole grain mustard
• 1 tablespoon white wine
• About 12-15 green olives, sliced or diced
• 1 tomato, seeded and diced (I used a vine-ripened tomato)
• 1/4 teaspoon garlic powder
• Freshly ground black pepper to taste
• About 2 tablespoons chopped fresh, flat leaf Italian parsley, divided

Preheat your oven to 425 degrees.  In a small or medium mixing bowl, stir together the sour cream, both mustards, white wine, green olives, diced tomato, garlic powder, black pepper, and 1 tablespoon of parsley.  Place your fish fillets in an oven-proof baking dish.  Pour the sauce over the fish and spread it to evenly cover the fillets.  Bake for 12-15 minutes, or until the fish is opaque and flaky.  Top with the remaining tablespoon of parsley and serve hot.

This was an easy meal that I made with things that I already had in the fridge.  The fish fillet was accentuated by the salty olives, sweet tomatoes, bright herbs, and the slight spice of the mustard sauce.  This sauce dressed up an otherwise plain fillet of fish with fresh ingredients to make for a quick weeknight meal.  Enjoy…

Simply Sauce

We love making pizza at home, and each time the sauce and toppings change according to what we have in the house.  No matter what kind of dough or toppings you prefer, the sauce we made last night is sure take your next pizza to another flavor level.

Sun-Dried Tomato and Roasted Garlic Pizza Sauce

Since I can’t seem to find sun-dried tomatoes jarred in oil in the stores near me, I used the dry-packaged kind and reconstituted it.  I suggest using the jarred variety if you can find it, and using the oil from the jar to make the sauce.  The recipe below makes enough sauce for one large pizza.

• 1 small head garlic
• 1 tablespoon plus 4 tablespoons extra virgin olive oil, divided
• About 12 sun dried tomatoes
• About 2 cups boiling water
• 1 tablespoon white wine vinegar 
• Salt and pepper to taste

Preheat your oven to 375 degrees.  Cut your unpeeled garlic head in half at its widest part.  Place the garlic on a piece of tin foil and wrap it and seal it.  Place the foil packet in the oven and let it roast for 45 minutes.  Remove and let cool.  

While the garlic roasts, pour the boiling water and vinegar over the sun-dried tomatoes in a small bowl.  Let sit for about 45 minutes.  If you are using the jarred kind, omit this step.  

Drain the sun-dried tomatoes and place them in a food processor with the regular blade.  Squeeze the soft roasted garlic from its peel into the food processor.  Pour in about 4 tablespoons of olive oil (or the oil from your sun-dried tomato jar, if possible) and process until smooth.  Season with salt and pepper to taste and pulse to combine.  The sauce can be made ahead and chilled up to this point.  When you’re ready to cook your pizza, spread it on your favorite dough, sprinkle on your favorite toppings, and bake.

This pizza sauce is sweet and tangy and something slightly different from what we’re all used to.  I topped my pizza with fresh arugula, shredded mozzarella, and dried oregano for the perfect vegetarian dinner.  If you’re feeling like you need a change from the typical tomato sauce, give this recipe a try on your next pie.  Enjoy…

Pesto With Gusto

I love fresh pesto but since I don’t have my own herb garden here in Texas, it’s too expensive for me to buy enough basil to make traditional pesto sauce at home.  Cilantro is about 40 cents a bunch here, so I thought it would be more economical and a nice change to make a pesto sauce from this inexpensive herb instead. 

Farfalle with Roasted Shrimp and Vegetables in a Cilantro Pesto

Cilantro just naturally seems to go well with seafood, but you could really put any meat in this pasta dish.  We ate this hot, but it also translates well into a cold pasta salad.  The recipe below makes a LOT – enough for about 7 or 8 people.

For the pasta and vegetables:

• 1 pound farfalle paste (or your favorite short pasta noodle)
• 2 pounds fresh shrimp, shells and tails removed
• 12 ounces grape tomatoes, halved (1 package, or about 2 cups halved grape tomatoes)
• 1 large red pepper, seeded and cut into bite-sized pieces
• 1/2 large onion, diced
• 2 tablespoons plus 1 tablespoon extra virgin olive oil, divided
• Salt and freshly ground black pepper to taste
• Ground red or cayenne pepper to taste
• About 4 ounces crumbled queso cheese (feta could work, or you could omit the cheese)

For the pesto:

• 1 bunch fresh cilantro
• 1/2 cup packed parlsey
• 1/4 cup walnuts (optional)
• 5 cloves fresh garlic
• Juice of 1 lime
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• Black pepper to taste

Preheat your oven to 400 degrees.  Bring a large pot of salted water to a rolling boil for the pasta.  Meanwhile, add the cilantro, parsley, garlic, and walnuts (if using) and processs until finely chopped.  While running, pour in the lemon juice and then the 1/4 cup of olive oil.  Stop the motor, add the salt and pepper, and pulse to combine.  Set the pesto aside.

In a medium mixing bowl, toss your raw shrimp and tomato halves with 2 tablespoons of olive oil.  Place them on a baking sheet and sprinkle generously with salt, pepper, and ground red pepper to taste.  

Once your pasta water is boiling, add the dry noodles and cook until tender.  Place the baking sheet with the raw shrimp and tomatoes in the oven.  Bake for 10 minutes.  

While the pasta boils and the shrimp and tomatoes roast, add your diced onion, chopped red pepper, and 1 tablespoon olive oil to a medium skillet or saute pan.  Cook over medium heat until softened.  

Drain your pasta when it is done.  Place the noodles back into the empty pot.  Add the sauteed onions and bell pepper.  Add the shrimp and tomatoes when they are done.  Pour in the cilantro pesto  and queso and stir everything well to coat and combine.

This pasta dish was light and bright and perfect for a summer evening.  Although I was leery of using so much cilantro, it turned out to be verdant and flavorful without being overpowering and was a nice variation to the classic basil pesto.  Try this version for a healthy and inexpensive meal with a kick.  Enjoy…

Suffering Succotash!

I’ve recently been trying to clear my refrigerator of its leftovers (we had potluck party last week), but last night it was time for something new.  I bought some fresh halibut steaks and I knew I didn’t want to smother then in a heavy sauce or conceal their delicate flavor with anything too overpowering.  Instead I lightly seasoned the fish and placed it on top of a plate full of sauteed fresh vegetables for a healthy and quick summer meal.

Halibut Steaks with Herbed Sweet Corn and Lima Bean Succotash

I got just over 1 pound of halibut, which made two HUGE steaks for my husband and me.  Honestly, this was probably enough to feed more like four people.  I used a medley of whatever vegetables I had at home, but feel free to change this recipe according to your own tastes.

For the succotash:

• 2 tablespoons extra virgin olive oil
• 1/2 large onion, chopped
• 3 fresh cloves garlic, minced
• 1 cup fresh or frozen chopped okra
• 3 tomatoes, seeds removed and chopped (I used 2 vine-ripened tomatoes and 1 Roma tomato)
• 2 ears fresh corn, kernels cut off the cob (probably equal to 1 can, drained)
• 1 15 ounce can lima beans, drained and rinsed
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat leaf Italian parsley
• 1/2 teaspoon salt
• Cayenne or ground red pepper to taste
• Freshly ground black pepper to taste

In a large saute pan or skillet, cook the onion and olive oil over medium heat until the onions begin to soften.  Add the garlic and okra and cook for 7-8 minutes, stirring occasionally to prevent the garlic from burning.  Add the chopped tomato and corn kernels and cook for a few minutes more.  Turn the heat to low and stir in the lima beans, basil, parsley, salt, red pepper, and black pepper.  Keep over low heat until ready to serve.

For the halibut:

• 2 tablespoons extra virgin olive oil
• 1 – 1 1/4 pounds fresh halibut steaks
• Salt and pepper for seasoning
• Lemon wedges for garnish

Heat the olive oil over medium high heat in a medium skillet.  While the oil heats, pat your halibut steaks dry with a paper towel and season them generously with salt and pepper.  Once the oil runs thin, place the fish in the skillet and cook for 3-4 minutes.  Flip once and cook on the second side for about another 3 minutes, being careful not to overcook the fish.  Serve immediately on top of the succotash with lemon wedges to be squeezed over the fish.

The two main components to this meal really went well together as one dish.  The fresh basil and parsley, along with the the acidic juice from the lemon, really brightened the simply seasoned halibut and the basic veggie saute.  All together, this was quick to put together and was a healthy end to a summer day.  Enjoy…

Margaritaville

So I seemed to have made my Cinco de Mayo meal a few days late.  Last night I threw together a dinner for my husband and myself with Mexican flavors and fruity ingredients, all thrown together in a tequila bath to marinate. 

Margarita Chicken

If you marinate boneless skinless chicken breasts in a acidic liquid for too long, you will wind up damaging the consistency of the meat more than flavoring it.  I therefore only let this chicken marinate for 1 hour, and it turned out flavorful but still tender and juicy.  This recipe is adapted from Ina Garten’s Tequila LIme Chicken, and will feed three people.

• 1/2 cup gold tequila,
• 1 cup fresh lime juice
• Juice of 1 lemon, or 1 orange
• 1 tablespoon honey
• 3 teaspoons chili powder
• 1 tablespoon minced jalepeno (I used jarred jalepeno)
• 3 extra large or 4 regular cloves fresh garlic, roughly chopped or slices
• 1 teaspoon salt
• 3 boneless skinless chicken breasts

Put all of the ingredients into a gallon-sized re-sealable bag, close the bag, and mix it all around together.  Tip: spray your measuring spoon with non-stick cooking spray before measuring the honey to prevent it from sticking to the spoon.  Place the entire bag in the refrigerator for 1 hour, turning it over and moving the marinade around after 30 minutes. 

You can cook this chicken either on a grill, which would probably taste the best, or on the stove top for convenience.  I sprayed a large non-stick skillet with non-stick cooking spray and heated the pan over medium high heat.  Once the pan was hot, I then placed the chicken breasts in the pan, discarding the leftover marinade.  I flipped each piece of  chicken over once only, cooking it on both sides until it was well-browned and firm.  Let the chicken rest on your cutting board for 5-10 minutes before serving or cutting.

The margarita chicken was tangy and spiced and went perfectly with my Mashed Plantains.  I like any marinade that I can throw together in a plastic bag, and this one was even better since it used ingredients that I already had in the house.  Try this recipe when you’re looking for a light and healthy chicken recipe to make on a warm summer evening.  Enjoy…

Barley & Me

One good thing about cooking meatless meals is that they are usually less expensive and more healthful.  For dinner last night I wanted a heaping bowl of veggies and grains, and so I turned to the box of barley in my cupboard for inspiration.  Barley is a nutrient-rich grain that contains both soluble and insoluble fiber and helps to maintain healthy blood sugar levels.  And, above all, it tastes good and is easy to add to many dishes.

Pearl Barley with Collard Greens, Walnuts, and Dates

I made this dish with collard greens because that is what my grocery store had (and it’s cheap!), but mustard greens would be good, or you could go a more Asian route and use bok choy instead.  Also, I found chopped dates in the dried fruit section, but raisins or golden raisins would work just as well.  The recipe below made a large main course for one (a heaping bowl-full, plus a bit more left in the pan that my husband finished off), or enough for a side dish for two.  

• 1/2 cup raw barley (I used Quaker’s Quick Barley)
• 2 tablespoons chopped walnuts
• 1 tablespoon extra virgin olive oil
• 1-2 shallots, chopped (I only had one, but 2 would have been better)
• 2 large cloves fresh garlic, minced
• 1 bunch collard greens, roughly chopped
• 2 tablespoons chopped dates
• 1 tablespoon water
• 3 teaspoons white balsamic vinegar (or white wine vinegar)
• 1/4 teaspoon salt
• Cayenne pepper, to taste (I used about 2 dashes)

Cook your barley according to the package directions.  Toast the walnuts in either a dry skillet or toaster oven until they are fragrant and crispy.  Set the walnuts aside.

In a large saute pan or skillet saute the shallots in the olive oil over medium heat until softened.  Add the garlic and cook for about a minute.  Add the collard greens, dates, water and 2 teaspoons of the vinegar to the pan.  Cook on medium low until the greens begin to wilt.  Add the cooked barley, toasted walnuts, salt, cayenne, and last teaspoon of vinegar to the pan and cook until the greens are wilted but still somewhat crunchy.  

When I told my husband that I was making ‘barley with collard greens’ he went ahead and cooked his own dinner, but he ended up stealing bites from my bowl in the end.  This well-rounded vegetarian meal has the crunch factor from the nuts and greens, a sweetness from the dates, and a subtle tang from the vinegar, while the barley gives you that hearty full feeling you seek at dinnertime.  Enjoy…

 

Never Bean Better

I had two challenges last night when it came to making dinner: I wanted to use what was already in the house, and I wanted to make a meatless meal (my husband is practicing night flights, so I can do these sorts of dishes this week). It turned out to be a success on both counts, and I will certainly be adding this dinner to my list of favorites.  

Curried Kidney Beans (‘Rajma’) with Zucchini

Traditional rajma is a popular dish in North India, and includes ‘garam masala’ in its list of ingredients.  Since I can’t find garam masala anywhere in my town, I made a copycat recipe with common spices.  I also added fresh zucchini to make this a more complete meal, but it would be good with any squash or none at all. The following recipe make 3 cups and serves 2-3 people.

• 3 tablespoons extra virgin olive oil
• 1/2 an onion, diced
• 2 cloves fresh garlic, minced
• 2 teaspoons minced fresh ginger root
• 3 tablespoons fresh green chili, seeds removed (I used about 1/2 an Anaheim, or wax, chili)
• 1 8 ounce can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric (yellow curry powder could work as a substitute, but start with just 1/4 teaspoon and add to taste)
• About 2-3 pinches ground cardamon
• About 2 pinches ground cinnamon
• Ground red pepper, or cayenne pepper, to taste
• 1 15 ounce can red kidney beans, drained and rinsed
• 1 large tomato, diced
• 1/2 cup water
• 1/2 fresh zucchini
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Plain, non-fat yogurt, for garnish (optional)

Heat the olive oil in a medium or large sauce pan or skillet over medium heat.  Add the onions, garlic, ginger, and green chili and cook until the vegetables are completely softened, stirring to prevent any burning.  

Pour in half of the tomato sauce, and season with the salt, cumin, turmeric, cardamon, cinnamon, and red or cayenne pepper.  Cook for about 5 minutes, or until the oil begins to separate out, stirring often.  Add the rinsed beans, diced tomato, water, and the remaining tomato sauce.  Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.  

Meanwhile, slice the zucchini thinly and then quarter each slice.  After the bean mixture has simmered for 5 minutes, add the zucchini and simmer the mixture for another 5 minutes.  Stir in the chopped cilantro and serve over rice with a small dollop of plain yogurt and a sprinkling of more cilantro.

Cooking Indian food at home seems intimidating, but this ‘Indian chili’ is a no-fail recipe.  I ate a cup and a half myself with boiled brown rice for a heart healthy meal-in-one.  This dish is completely vegetarian, loaded with complex  flavors, and absolutely satisfying.  Enjoy…

Lickety Split

Despite my efforts to eat healthy foods and exercise regularly, I have naturally high cholesterol due to family genes.  Because of this, I’m going to try to incorporate more all-vegetable meals into my diet.  For a dinner meal that follows this plan, I made a hearty soup that was high in fiber, low in fat, and rich in veggies.  

Lentil and Split Pea Soup

Since I had corn and carrots in the house I added them to this soup, but you could use any vegetables you have around, or even cubed cooked sweet potatoes.  I used garlic powder and onion powder instead of the fresh versions just to make my prep quicker and easier, but you could use diced onion and minced garlic if you’d like.  The recipe below makes about 5 cups of soup.

• 1/2 cup dried split peas
• 1/2 cup dried lentils
• 1/4 cup rice (I used brown Basmati rice)
• 1 can condensed tomato soup (I used the Campbell’s Healthy Request version)
• Water
• 1 can corn, drained
• 1 whole carrot, peeled and sliced thinly (I cut the larger slices in half)
• 1/2 cup chicken or vegetable broth, or more as needed (I used low sodium broth)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1-2 teaspoons tomato paste
• 3/4 teaspoons salt (or less if using regular broth)
• 2 tablespoons chopped fresh flat leaf Italian parsley
• Ground red pepper to taste
• Freshly ground black pepper to taste

Bring a large pot of water to a boil.  Add the split peas and cook for about 10 minutes.  Add the lentils and rice and cook for another 10 minutes, or until the lentils and peas are just tender.  Drain in a colander.

Pour the lentil mixture back into the large pot.  Add the can of tomato soup, and fill the same can up with water; add the water to the pot.  Add the remaining ingredients and simmer until the carrots are soft.  

I know that I’m notorious with the guys here for making ‘some weird bean stuff’, but this is really very good!  Dried legumes are extremely affordable and good for you, and this soup does not disappoint in terms of flavor either.  It is earthy and wholesome and easy to bring together in a snap.  Enjoy…

Stir Crazy

I have to admit that the meal I made last night was a complete guess.  It was one of those nights where I threw a bunch of things from my fridge into one pan, and luckily it ended up to be so delicious that I ate the entire pot full.  

Cabbage, Leek, and Caramelized Tofu Stir Fry With Walnuts

I had some leftover tofu in the fridge and used about 2/3 of the 9 ounce box, but you don’t have to put exactly 6 ounces of tofu in your dish.  Also, I used the green cabbage I already had, but red would be an even substitution.  My meal was a great vegetarian, carb-less choice, but it could also be served over fluffy rice and/or with meat if you wish.  This recipe made about 2 1/4 cups of stir fry.

• 1 1/2 tablespoons extra virgin olive oil
• 2 large fresh garlic cloves, minced
• About 6 ounces of firm, silken tofu cut into chunks
• 1/4 cup walnuts, roughly chopped
• 2 teaspoons brown sugar
• 1 1/2 cups leeks, rinsed, end trimmed, then cut in half length-wise, and sliced (about 1/2 of one leek)
• 1 cup chopped green cabbage
• 1/8 teaspoon salt
• Freshly ground black pepper to taste
• Ground red pepper to taste (I used about 4-5 ‘shakes’)

Heat the olive oil, garlic, and tofu chunks together in a skillet or saute pan over medium heat until the garlic is softened.  Add the walnuts and brown sugar, stir to combine, and cook until the tofu is a nice golden color, stirring occasionally to prevent any sticking. 

Once your tofu is lightly browned, add the leeks and cabbage to the pot.  Season with your salt, black pepper, and red pepper and cook for a few more minutes until the vegetables are softened but are not completely limp.

This was an extremely easy dish to put together and the results honestly surprised me.  The sweet tofu was not lost amongst the pile of fresh sauteed vegetables and the walnuts came through with an unexpected crunch.  This was a meal that I didn’t feel guilty going back to for seconds – it was one of those accidental creations that was healthy, hearty, and had tons of flavor.  Enjoy…