Thursday, April 20, 2006

Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta

Serves 4
As seen in Everyday Food, May 2006

2 Tbs olive oil
4 scallions, thinly sliced
4 garlic cloves, thinly sliced
2 tsp dried oregano
2 pints cherry tomatoes, halved
coarse salt and ground black pepper
1 1/2 pounds frozen large peeled and deveined shrimp, thawed, tails removed
2 Tbs chopped fresh mint, plus more for garnish
4 ounces feta cheese

1. Preheat oven to 475ยบ, with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
2. Add toamtoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
3. Add shrimp and mint to skillet. Stir to combine; transfer ti an 8-inch square (or other shallow 2 qt) baking dish. Crumble feta over top.
4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and green beans, sprinkle with additional chopped mint.

Orzo and Green Beans

coarse salt and ground pepper
1 cup orzo
8 oz. green beans, cut into 1 inch lengths
2 Tbs fresh lemon juice
1 Tbs olive oil

1. In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
2. Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with salt and ground pepper. Serves 4.

Friday, April 07, 2006

Orange Scented Couscous Salad with Almonds, Cilantro, and Cucumber

Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber
Cooking Light Magazine
*make this a veg-friendly salad by eliminating the chicken breast

1 cup orange juice, divided

1/2 cup water
1 teaspoon salt, divided
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper, divided
1 cup uncooked couscous
1/4 cup sweetened dried cranberries
1/4 cup sliced almonds
1 1/2 cups chopped, cooked chicken breast
1 cup chopped cucumber
1/3 cup prechopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 1/2 tablespoons extravirgin olive oil

Combine 3/4 cup orange juice, water, 1/2 teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Cover and let stand 5 minutes; fluff with a fork. Transfer couscous mixture to a large bowl.
Heat a small skillet over medium heat. Add nuts to pan; cook 3 minutes or until toasted, stirring frequently. Add nuts, chicken, and next 3 ingredients (through cilantro) to couscous; toss.
Combine remaining 1/4 cup orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, lime juice, and mustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat. Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVINGCALORIES 396(24% from fat); FAT 10.7g (sat 1.5g,mono 6.4g,poly 1.8g); PROTEIN 24.1g; CHOLESTEROL 45mg; CALCIUM 58mg; SODIUM 690mg; FIBER 4.1g; IRON 1.4mg; CARBOHYDRATE 49.7g

David Bonom
Cooking Light, APRIL 2006

Maple Glazed Salmon

Maple-Glazed Salmon
From Cooking Light Magazine

Find ancho chile powder in the spice section of most supermarkets (substitute 2 teaspoons regular chili powder if you can't find it). Use a spatula to separate the fish from its skin after grilling. Round out the spicy-sweet salmon with a simple spring salad.

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup

Prepare grill, heating to medium.
Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 1 salmon fillet)

NUTRITION PER SERVINGCALORIES 286(42% from fat); FAT 13.5g (sat 3.2g,mono 5.7g,poly 3.4g); PROTEIN 36.5g; CHOLESTEROL 87mg; CALCIUM 30mg; SODIUM 670mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 2.9g

Bill and Cheryl Jamison
Cooking Light, MAY 2003