Main Course, Recipe, Seafood/Fish

Oriental Glazed Scallops and Zesty Veggie Rice

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Oriental Glazed Scallops

1/2 cup Apricot preserves (sorry, best not to use sugar free here)
3 tbsp low sodium soy sauce
2 tsp Sesame Oil
1 tsp white vinegar
1 lb sea scallops

Turn the broiler on to high, and place oven rack where pan will come no closer than 2″ from heat. Prepare a baking sheet by lining with foil (this greatly assists in clean up!)

Combine preserves, soy sauce, sesame oil, and vinegar together in a medium bowl, then add scallops and toss to coat. Place scallops in a single layer and pour some of the glaze of them. Discard remaining glaze. Broil until scallops are browned and firm (depending on the power of your broiler, this may take anywhere from 8-15 minutes). Be sure to pay attention to them so they don’t overcook and become rubbery. Place 4 ounces of scallops on a plate and garnish with lime and scallions if desired.

Zesty Veggie Rice

2 cups low sodium chicken broth
1 tbsp butter
1/2 tsp salt
1 cup white rice
1 cup chopped tomatoes (if you use canned, drain most of the liquid away to keep your rice fluffy)
1 medium green pepper, diced

In a medium saucepan, combine chicken broth, butter and salt and bring to a boil;. Reduce heat, stir in rice. Cover and allow to simmer for about five minutes. Add tomatoes and green pepper, and continue to simmer for about another 15 minutes, or until rice is done to your liking. Remove from heat, allow to stand for another 5 minutes, then fluff with a fork.

Serves 4.

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Main Course, Recipe

Hearty Macaroni & Cheese with Ham (and Spinach Salad)

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Hearty Macaroni & Cheese with Ham

2 tbsp butter
2 tbsp all purpose flour
2 tbsp Dijon mustard
2 cups skim milk
16 ounces medium shell pasta
1/2 lb ham (any type except country), finely diced
2 1/2 cups mixed reduced fat (partially skim) cheddar and mozzarella cheeses
1/2 cup plain or Italian bread crumbs (you can also make your own!)

Cook pasta just shy of al dente (between 1 and 2 minutes shorter than the package recommends). Drain and set to the side.

In a large cooker, make a roux by melting butter and adding in flour. Whisk together until foamy, about 2 minutes. Reduce heat to low, add Dijon mustard, stirring together continuously. (Note: the roux will “seize up” this is okay!) Add skim milk and whisk continuously until roux relaxes and combines together. Continue stirring until thickened. Add ham and cheese and stir until cheese is completely melted. Remove from heat, and stir in pasta. Once pasta is completely coated, turn out into a 9x13x2 baking dish. Top with breadcrumbs. Bake for 25-30 minutes, or until bubbly and the breadcrumbs are lightly brown. (Serves 6 as a main course, more as an appetizer.)

Spinach Salad with Raspberry Walnut Vinaigrette

The Raspberry Vinaigrette and dried cranberries cut through the pungency of the onion for a sweet and tangy taste.

This is just a starting point. Go crazy with the veggies!

12 ounces of spinach, cleaned and dried.
3 large carrots, cut into coins
4 ounces of radishes, sliced
1 medium white (or red) onion, cut into half and then into strips
2 ounces dried cranberries

Using four salad bowls, layer 3 ounces of spinach, 1 ounce of radishes, 1/2 ounce of dried cranberries, carrots and onions to taste. If using other veggies, pile them on as well! Top with Raspberry Walnut Vinaigrette.

Raspberry Walnut Vinaigrette

1/2 cup raspberry vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tsp sugar
2 garlic cloves, finely chopped (2 tsp.)
2 tsp Worcestershire sauce
1 tbsp Dijon-style mustard
1 tbsp freshly squeezed lemon juice
2 tsp dried tarragon, crushed
1 cup water
2 tbsp walnut oil

Combine the vinegar and salt until salt is thoroughly dissolved. Add all other ingredients and mix well. Refrigerate in a tightly covered container. Shake well before using.

Yield: 2 cups. (Serving size: approximately 2 tbs)

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Main Course, Recipe, Salad

Seared Tuna Spinach Salad with Soy Sesame Dressing

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Seared Tuna Spinach Salad

16 oz fresh tuna steaks
1 tbsp olive oil
12 oz baby spinach, rinsed and drained
1 medium red onion, sliced into rings
12 oz white mushrooms, sliced
3 medium carrots, sliced into coins
2 ribs celery, sliced into 1/4″ pieces
sesame seeds
salt and pepper to taste

Place olive oil in skillet and heat to just to smoking. Add tuna steak and sear on each side for 45-60 seconds (tuna will be rare in the interior). Remove from pan, and allow to cool for 3 minutes, before slicing into 1/4″ slices.

Arrange 3 ounces of spinach on each plate, add carrots, red onion, mushrooms, and celery (you may also add any other vegetables you like). Place 4 ounces sliced tuna on each plate, in a star pattern. Sprinkle with sesame seeds. Serve Kosher salt and fresh cracked black pepper on the side, along with Soy Sesame Dressing.

Soy Sesame Dressing

2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 cup sesame oil
1/4 cup canola oil
2 tablespoons honey
1/4 teaspoon Asian chili sauce
1 tablespoon fresh grated ginger
2 teaspoons sesame seeds

Place all ingredients in a medium bowl and whisk to combine. Serve in small dishes alongside the seared tuna salad.

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Main Course, Recipe, Salad

Insalata Composta Degli Spinaci

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Insalata Composta Degli Spinaci

1 tsp olive oil
1 tbsp unsalted butter
1 large onion
1 tbsp honey
4 ounces turkey bacon, cut into 1 to 2 inch pieces
6 cups fresh spinach
Dijon Vinaigrette
4 large poached eggs
Kosher Salt and freshly ground pepper to taste

In pan, heat 1 tsp oil and the butter over medium heat. Add the onion and cook for about 4 minutes, until translucent but not browned. Add honey and continue to cook over medium-low heat until golden-brown (about 1 additional minute). Remove from the pan and transfer to a small bowl to cool.

Heat the same pan over high heat and add the turkey bacon pieces, frying until crispy. Remove and drain on paper towel (Turkey bacon, being more lean than regular pork bacon, will render off far less fat).

Place the spinach in a large salad bowl. Add onion, and dress with the 1/4 cup Dijon vinaigrette, toss, and distribute among 4 plates. Place a poached egg on top of each, and arrange bacon pieces around edge of each plate before serving. Sprinkle with Kosher salt and pepper.

Serves: 4

Dijon Vinaigrette

2 tbsp minced shallots
1 tbsp Dijon mustard
¼ cup red wine vinegar
Salt and freshly ground pepper to taste
½ cup extra-virgin olive oil

In bowl, whisk together the shallots, mustard, vinegar, salt and pepper. Continue to whisk as you slowly add the oil. Mix well to incorporate. Keeps in refrigerator up to 2 days.

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Main Course, Recipe, Salad

Mandarin Salad Margherita with Wasabi Dijon Dressing

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Mandarin Salad Margherita with Wasabi Dijon Dressing

Salad:
3 cups of salad greens (spinach, red lettuce, or your favourite mixture)
3 scallions (green onions), diced
1 small white onion, diced fine
1 small red onion, diced (or if particularly sweet sliced into bite-sized pieces)
1 six oz can of mandarin orange slices, drained
Wasabi Dijon Dressing
1/2 cup rice wine vinegar
6 tablespoons olive oil
4 teaspoons Dijon mustard
2 teaspoon wasabi paste

In a salad bowl, combine all salad ingredients and toss to mix thoroughly. Serve with dressing on the side.

For dressing in a small bowl, whisk together rice vinegar, mustard, and wasabi paste. Drizzle in olive oil while whisking to emulsify into the consisting you prefer. Stores well for up to a week in the refrigerator.

Serves 2, generously.

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