Crispy Salmon with Wilted Greens

Well, Happy Valentine’s Day. I’m off to Paris for the weekend, so this will be the only post you’ll see until next week. Have a good weekend.

We all know that we need to eat more fish, or do we? It is so confusing, but one thing is for certain a great piece of wild fish is delicious. I have discovered a great source for fish that though not fresh, I can trust where it is coming from. Trader Joe’s carries a multitude of different kinds of frozen fillets. Some of them come doctored and some of them come plain.

Salmon is one fish that I am a big fan of. When I was younger living in the middle of the prairie it was a big deal when the Safeway would have the big semi-truck arrive full of wild salmon from British Columbia. My dad was always one of the first customers there picking out at least 2 large fish to bring home. He always prepared it simply and it was always delicious.

There are many different kinds of salmon, but please try not to buy farm raised. It is usually high in PCB’s and full of antibiotics. Where my relatives live near Vancouver there is a large fish farming industry and you won’t see anyone in town who eats farm raised salmon, even if they get it for free. A farm raised salmon will have a much lighter colored flesh when uncooked than a wild caught salmon. Trader Joe’s labels their fish really well so it is easy to find the wild caught.

Here is a simple recipe for salmon that combines the rich fish with a simple dish of wilted greens. It is from Donna Hay again and if you’d like another dish to serve this with I would make a simple couscous.

Crispy Salmon with Wilted Greens

Serves 4

2 Tbsp olive oil
4 - 7 oz wild caught salmon fillets
2 Tbsp butter
1 onion, chopped
2 cloves of garlic, crushed
2 zucchinis, thinly sliced
7 oz baby spinach
2 tsp grated lemon rind
1/4 cup chopped flat-leaf parsley
1/4 cup milk
Salt and pepper to taste

Heat a large non-stick frying pan over medium heat. Add the oil and the salmon, skin side down, and cook for 4 to 5 minutes on each side. Set aside and keep warm.

In the same saucepan add the butter and over medium heat let it melt. Add the onion and the garlic and cook for 3 to 4 minutes or until tender. Add the zucchini, spinach, lemon rind, parsley and milk and cook for 3 to 5 minutes or until the spinach is fully wilted. Serve the greens on a plate topped with the salmon. Sprinkle with salt and pepper to taste. Enjoy!

Chicken, Italian Sausage and Sweet Pepper Skewers

One challenge when you are cooking light is that perhaps not everyone in your household wants to eat light. My husband is more than happy to oblige me when I’m doing a week of French cooking, but I know for a fact that when I was pregnant and had gestational diabetes he ate pizza at lunch a lot.

This recipe is for those of us out there that have people at home who once in a while would like a rich, satisfying meal. But it is also for those of us out there who don’t want to compromise eating healthy for our loved ones. The key is that it includes sausage, if you prefer you can use low-fat turkey sausage, but if you are trying to fool a loved one regular sausage is the only thing that will do.

This recipe is really best cooked on the grill, but as it is February and we live in Hoboken I plan to cook it on my stove-top in my grill pan. You can also cook it under your broiler. For the healthy eaters I would serve this with rice, though honestly I love to serve it with orzo that has been topped by some snipped basil and grape tomatoes.

Chicken, Italian Sausage and Sweet Pepper Skewers

Serves 4 to 6

4 Italian sausages (I like to do a mix of hot and mild to please everybody)
1 large boneless chicken breast
2 medium sweet peppers (I like to use red, but if you can find orange or yellow use one of those)
2 small zucchini
1/2 of a red onion
1/4 cup of balsamic vinegar
1 Tbsp Dijon mustard
2 cloves garlic, minced
1/4 tsp dried thyme
1/4 tsp basil
1/4 tsp pepper
2 Tbsp olive oil

Prick the sausages all over and place in a shallow saucepan. Cover halfway with water and cook over medium heat until almost cooked all the way through, about 10 minutes. Cut the chicken and the cooked sausage into pieces about 1 inch in size.

Core and seed the peppers and cut them into pieces the same size as the meat. Repeat this process with the remaining vegetables.

In a shallow dish combine the meat and the vegetables. Whisk together the remaining ingredients and pour over the meat and vegetables. Cover and refrigerate for at least 2 hours up to 8 hours.

Soak six 12-inch wooden skewers in water for 30 minutes. Alternating ingredients thread each skewer with a mixture of sausage, chicken, pepper, onion and zucchini.

In a grill pan, on the grill, or in the oven at 450 or under the broiler cook the skewers for 15 to 20 minutes until the chicken and sausage is cooked through and everything has a nice char on it. Baste a few times with the remaining marinade. Enjoy!

Potato and Onion Tortilla Espanola

When I was pregnant I was diagnosed with gestational diabetes. Unlike regular diabetes, this one requires a strict “no sugar” diet and you have to carefully watch your carbohydrate consumption. Initially I found this hard to do, mostly because me and carbs are lifelong lovers, but through exploring different recipes I found that I could eat my carbs and stay within the parameters of my diet quite easily.

One of these recipes was this one for a Tortilla Espanola. A Tortilla Espanola more closely resembles a frittata than the flat corn or wheat based pancake most of us are used to. When I go our for tapas one of my criteria for judging an authentic Spanish menu is if their tortilla is up to snuff. This recipe again comes from the Anne Lindsay cookbook and is interesting in that is uses stock rather than butter to cook the potatoes.

A key to this recipe is to cook it in a very heavy skillet. I use my smaller Le Crueset one and it never lets me down. I like to serve this with a green salad.

Potato and Onion Tortilla Espanola

Serves 2

1 potato, peeled and diced
1 onion, thinly sliced|
2 cloves garlic, minced
1/2 cup chicken stock (low sodium)
2 eggs
2 egg whites
1/4 cup non-fat milk
2 Tbsp chopped fresh parsley
1/2 tsp Dijon mustard
1/4 tsp each salt and pepper
1 tsp olive oil
1/2 cup grated sharp cheddar cheese (2% if you wish)

In a non-stick oven proof skillet, cover and cook potato, onion, garlic and chicken stock over medium heat, stirring occasionally, for about 20 minutes or until the potato is tender and the stock is absorbed.

In a bowl, whisk eggs, egg whites, milk, parsley, mustard, salt and pepper; add the potato mixture and stir gently to combine.

Wipe out the skillet. Add oil and heat over medium heat; pour in egg mixture and cook for 2 minutes or until bottom is set. Sprinkle cheese over the top.

Bake at 350 until slightly puffed and set, about 10 minutes. Broil for 2 minutes to get the top nice and crispy. Run knife around the edge and cut into wedges. Enjoy!

Mexican Pork Tenderloin

A new year means new year’s resolutions and most of us resolve to eat a little healthier and to lose some weight. I’m no different, though for me I’ve always found it a bit hard to eat healthy all the time. February rolls around and those of us who were so good at the beginning of January have pretty much been defeated by various foes around us, including Super Bowl parties and doughnuts.

Consider this week a refresher course for those of us who have fallen off the wagon. This week I will feature recipes that are healthy and lower in fat and salt than the traditional recipes you might see here (sorry about that). Most of them have been gleaned from one cookbook of mine that is kind of a holy grail in light cooking, meaning it actually has delicious food in it. It is called Anne Lindsay’s New Light Cooking. I used this cookbook almost exclusively when I was pregnant and I can safely vouch that the recipes inside are wonderful.

Today’s recipe features the same ingredient as last Monday, that is pork tenderloin. Pork tenderloin is a very lean cut of pork, it is inexpensive and it is versatile, making it a wonderful ingredient. I like to serve this with rice and a green salad or steamed broccoli.

Mexican Pork Tenderloin

Serves 4 to 6

2 Tbsp sesame seeds
2 Tbsp chopped green chilies (such as jalapeno)
2 Tbsp cider vinegar
3 cloves of garlic, minced
1/4 tsp each of pepper, crushed red pepper flakes and cinnamon
Pinch of ground cloves
2 1 lb pork tenderloin

In a small skillet carefully toast the sesame seeds over medium-high heat until golden. Watch them closely as they burn easily. In a small bowl combine the sesame seeds, chilies, vinegar, garlic, pepper, red-pepper flakes, cinnamon and cloves; set aside.

Trim any fat from the pork and place in a roasting. Cut slits in the top of the pork and spread with the sesame seed mixture.

Pour hot water into pan, about 1/4 inch deep. Roast at 325 for about 45 minutes, or until cooked all the way through. Transfer to a cutting board and let stand for 10 minutes covered with foil before carving. Enjoy!

Upside-Down Chocolate Fudge Pudding

Time for dessert! I know most of you don’t cook everyday of the week, so on Fridays I will offer up dessert so you can order in a pizza or Chinese food and still make something homey. Or if you want save the dessert for any other night of the week be my guest.

Again this recipe comes from my youth, sort of. My mother was not a big cook and certainly dessert was often the last thing from her mind, she did have four kids after all. She would however buy these dessert packs, that were kind of like cake mixes. You would mix one part with water and spread in the bottom of a casserole dish and then mix another packet with warm water and pour over top. When baked a delicious pudding would appear with a hot sauce underneath the pudding. This was something my young culinary mind found marvelous.

This recipe comes from The Best of Bridge Series and is from their Ace’s cookbook. My husband loves it served with a scoop of ice cream, but I prefer it all by itself, so I’ll leave the choice up to you. By the way, if you are looking for family friendly recipes pick up this series. Though none of the recipes are trendy they are certainly ones your family will love to eat.

Upside-Down Chocolate Fudge Pudding

Serves 4 to 6

1 cup flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
3 Tbsp cocoa powder
1/2 cup milk
2 Tbsp butter, melted
3/4 cup brown sugar
1/2 cup cocoa powder
2 cups boiling water

Preheat the oven to 350. Mix flour, baking powder, sugar, salt and cocoa together. Combine milk and melted butte. Add to dry ingredients to form a stiff mixture. Put into a greased 8 inch casserole dish with high sides.

Combine brown sugar, cocoa and boiling water. Pour over the batter and bake for 40 minutes. Serve warm. Enjoy!

Shepherd’s Pie with Gruyere Mash

We have a really good friend who years ago when I first moved to New York was just a single guy getting by. I used to cook him some of his favourite dishes to help cheer him up and give his life a little of the homey touch. Of course now he’s happily married and doesn’t need me anymore.

One of his favourites was Shepherd’s Pie, a recipe that isn’t really a recipe. It is one of those dishes that everyone has a version of it. I had a room-mate in University who was not too inclined in the kitchen and he used to make a version with ground beef, ketchup and instant mashed potatoes. My recipe goes a little beyond this basic idea and is hopefully much more delicious.

I use gruyere again in the mashed potatoes, mostly because my husband and my daughter love it, but you can use cheddar cheese instead.

Shepherd’s Pie with Gruyere Mash

Serves 4 to 6

1 Tbsp olive oil
1 onion, chopped
1 lb ground beef
1 carrot, finely chopped
1 15 oz can of pureed tomatoes
1 Tbsp Worcestershire sauce
1 cup frozen peas
2 Tbsp chopped parsley

Gruyere Cheese Mash
3 white potatoes, peeled and chopped
1/3 cup milk
2 Tbsp butter
1 cup grated gruyere cheese

Heat the oil in a medium frying pan over high heat. Add the onion and cook until soft, about 1 to 2 minutes. Add the ground beef and cook until well browned, breaking up any large pieces. Drain the extra fat and add the tomato puree and the Worcestershire sauce. Bring to a boil, reduce the heat and simmer for 10 minutes or until the mixture has thickened slightly. Stir in the peas, carrots and parsley. Remove from heat and set aside.

To make the mash, place the potatoes in a saucepan and cover with cold, salted water. Bring to a boil and cook for about 12 minutes or until the potatoes are fork tender. Drain and return to the pan. Add the milk, butter and 3/4 cup of the cheese. Mash well. Add salt and pepper to taste.

Spoon the beef mixture into an oven proof casserole dish and spread the top with the mash. Sprinkle with the remaining cheese and bake at 350 for 15 minutes or until the mixture is hot. If so desired, place under the broiler at the end of the cooking time for 2 minutes to make the top crispy. Serve with a green salad. Enjoy!

Vegetable Lasagna

One of my favorite meals growing up was lasagna. My mother usually just mixed all the ingredients for lasagna in a big pot with regular, small pasta shapes. She called it “Lazy Man’s Lasagna” and it was good, though lacking in vegetable goodness. When I got older I would often crave lasagna and buy one of those frozen trays. Again, good, but also lacking in much nutrition.

One of the struggles of raising kids (as Jessica Seinfeld knows) is how to get them to eat vegetables. I got the idea for this recipe from Donna Hay magazine. I’ve mentioned her cookbooks before and I cannot say how much I enjoy her food. Anyway, this recipe is for a vegetable lasagna that is both healthy and full of cheesy goodness. I’ve altered her recipe a bit, added sweet potato and omitted the tomato from her original recipe. I feel with the squash and the sweet potato it is more of a vegetable stack rather than a lasagna, but you don’t have to tell your kids that.

Vegetable Lasagna

Serves 6

2 10 oz packages of frozen, chopped spinach
1 lb ricotta cheese
1/2 cup grated mozzarella cheese
1 egg
Salt and pepper
1 12 oz package lasagna noodles
20 oz butternut squash, sliced thin
2 sweet potatoes, peeled and sliced thin
7 oz sliced mozzarella
3/4 cup grated Parmesan cheese

Preheat the oven to 375.

In a large pot of boiling water prepare a package of lasagna noodles according to the directions. Set aside.

Defrost the spinach according to the package directions and place in a kitchen towel and squeeze out the excess moisture. Set aside. Combine the ricotta, grated mozzarella, egg, salt and pepper and set aside.

Grease an 8 x 10 oven proof dish. Layer the base with the pasta and continue with 1/2 the ricotta mixture, 1/2 the squash, pasta, the sweet potato, spinach, pasta and the remaining ricotta mixture, squash and pasta. Top with the mozzarella and sprinkle with the Parmesan cheese. Bake for 35 minutes or until golden and cooked through. Serve with a nice crusty loaf of bread and a green salad.