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Halibut with Zucchini and Spinach Hash
This is a very healthy meal- perfect for the New year, more fish eating plan. I had halibut filets in my freezer which I decided to thaw and cook for dinner.
I had zucchini and spinach in the fridge and was not sure what to do with them. I am trying to cut back on the starch so I decided to do just a few potatoes on the side- to satisfy my starchy part of the appetite.
I diced the zucchini and sauteed it on a high heat. Once the pieces were golden brown, I added the spinach. The garlic and salt made the hash really tasty.
This is such a simple meal- didn’t take very long and it was very satisfying. I broiled the halibut simply with salt, pepper and olive oil- thats it- and it was delicious. Any fish can be used for this meal- use your favorite one or which ever one is on sale that day.
I gave my daughter and her friend the fish and zucchini hash. They ate it- well, they promised me they would earlier that evening when they cajoled me into having dinner together. That is also when I told them what I was serving for dinner- and they agreed very quickly… Well, once I placed the dinner in front of them- the look on their faces was priceless. Sia’s friend proceeded to tell me how she doesn’t like spinach. I looked at her very nicely and informed her how she promised me she will eat whatever I give her as long as she could join us for dinner.
They both ate everything, quietly.. I couldn’t help laughing (to myself). It is so nice have such a good friend and so sweet to see how the two girls wanted to spend time together regardless of what they had to eat to do so. It is all about good friends and good food…
- 10 oz bag of baby spinach
- 2 small zucchini, chopped in small pieces
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- Salt
- Pepper
In a non-stick frying pan, heat the olive oil and add the zucchini pieces. Saute on high heat till golden brown- about 5-6 minutes. Add salt, garlic and baby spinach. Saute on high till the spinach wilts. Taste for seasonings. Serve with the fish.
- 3-4 fillets Alaskan halibut (4-5 ounces)
- 1 tablespoon olive oil
- Salt
- Pepper
Drizzle the oil with salt and pepper all over the fish pieces. Broil in the oven for 3-4 minutes on each side or till the fish is done.
- 3-4 potatoes, sliced into ¼ inch
- 1 tablespoon olive oil
- Salt
- Pepper
Add the olive oil, salt and pepper to the potato slices and broil till golden brown and soft- about 15 minutes.
Shrimp Scampi with Puttanesca Sauce
This is two dishes in one. We all love shrimp in our house- especially shrimp scampi with lots of pasta or a yummy crusty bread to scoop up all the garlicky goodness. I usually have a big green salad and dinner is done.
Now my husband had been talking about puttanesca sauce which in Italian means ladies of the night. There are a lot of origins of this sauce but how ever it started- it is one of my favorites. I wasn’t sure why I had never made it before- I always have all the ingredients available.
I love the tangy, spicy and savory aspect of this very simple pantry sauce. It is especially great when you are in a bind, short on time or it is too cold to go for dinner. I made this particular one with shrimp to please my daughter and husband.
I love the anchovy flavor in this sauce- now most people claim they don’t like anchovies, including my husband but he loves puttanesca sauce and caesar salad. When people smell the anchovies in the jar- they don’t smell so good- but once you cook them or mix them with another ingredient, they bring an underlying salty, nutty flavor.
I paired it with shrimp because it enhances the salty and nutty flavor. This dish was delicious. I used penne but any pasta can be used- the classic being spaghetti. My daughter ate it as well- I didn’t give her too much of the sauce, just the shrimp and lots of olives since she adores them.
A big salad and it was a successful dinner.
- 1 pound cleaned shrimp
- 4 teaspoons garlic, minced
- 2 tablespoons extra light olive oil
- ½ cup white wine
- Salt
- Red pepper flakes
- ½ pound penne, cooked al dente
- ½ cup saved pasta water
In a large frying pan, add the olive oil and garlic. Heat the pan slowly so the garlic does not burn. Saute the garlic on a low heat for 2-3 minutes. Add the shrimp, raise the heat and sauté for a minute or two or till the shrimp begin to turn pink. Add the white wine and red pepper flakes. Mix well and add the salt. Add the cooked pasta and the reserved pasta water. Cook for a minute or two and serve with the puttanesca sauce mixed in or on the side.
Puttanesca Sauce
- 3 cups fresh tomato sauce or canned tomato puree
- 1 tablespoon extra virgin olive oil
- 3 anchovy fillets
- 2 cloves garlic, minced
- 2 tablespoons capers, crushed
- ¼ cup olives- mixture of black and green, crushed
- Salt
- Red pepper flakes
In a wide frying pan, add the olive oil and anchovy fillets. Saute on medium heat till the fillets melt. Add the garlic, capers and olives. Saute for 2-3 minutes on medium heat. Add the tomato sauce, salt and red pepper flakes. Add cooked pasta and serve.
Healthy Snack: Fruit and Yogurt Parfait
This is a great snack and I am still eating it. I posted this back in September and thought I needed to repost it since it so healthy and delicious. If you missed it last time- here it is again. I changed it a bit in keeping with the seasonal fruits,etc.
I am sharing my new, healthy snack. I eat it everyday. Sometimes even for a meal.
If it’s a snack, then I don’t use as many fruits- but if it’s a meal- I make sure to add at least five to fulfill my daily fruit requirements. It is a delicious way to incorporate a bunch of healthy things I need to eat through the day.
I use the non-fat greek yogurt– it’s creamy like whipped cream and has a good amount of protein. I like to use wild blueberries– they are a super food, even better than the regular ones. I put them in frozen to achieve a nice crunch- and they are delicious. Besides the other fruits, I add walnuts– the best kind of nut to have. Fills you up and is good for you. Raw honey is very good for you as well. I add a tablespoon of it on top- it tastes like I am eating a big bowl of dessert. I also add flaxseed mixed with dried blueberries. I buy it from Trader Joes and love the taste of it. I sprinkle it right on top- it gives the snack a nice crunch.
I am absolutely loving this concoction. I look forward to it everyday and I am thrilled with how healthy it is. Definitely give it a try- I am sure you will enjoy it as well!
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Ginger Almond Chicken
I try to have this chicken in my fridge all the time. It is extremely versatile. My daughter loves taking it to school wrapped in a whole wheat tortilla or homemade roti. I also add it to a cheese quesadilla for her.
I use it for salads for myself at lunch time. With lots of lettuce, tomatoes, sprouts, cucumbers and carrots. I add some nuts and a few raisins, a dash of hot sauce- yes you read correctly- hot sauce. I know that sounds a bit weird but it adds a nice kick and great flavor to the salad. Plus, I don’t feel the need for a lot of salad dressing- just a drop and that keeps the calories down.
It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.
The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.
For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!
- 1 pound boneless chicken thighs, cut into bite sized pieces
- ¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
- 2 tablespoon greek yogurt
- 1 tablespoon heavy cream
- 1 tablespoon ginger, grated
- 2 teaspoons salt
- Juice of one lemon
- 2 teaspoons garam masala
Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.
Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.
Orange Beef with Sauteed Bok Choy and Garlic
This was a delicious meal. I had some tenderloin steak in my freezer and decided to use it. I wasn’t in the mood to make a regular, run of the mill steak with vegetables and potatoes (not that any thing is wrong with that). I was in the mood for something sweet, salty, sour and spicy- essentially something that will assault my taste buds- all the way.
Chinese food came to mind. I went food shopping and found great looking packs of baby bok choy. If you haven’t yet tried this vegetable, consider doing so. It is a sweet, crunchy green with a turnip like flavor- definitely one of my favorites. It is my husbands favorite as well. Sia will eat it- she doesn’t love it but she will eat it.
I marinated the steak and cooked it with long green onion cut on a bias- just like they do at restaurants. I made a sauce with orange juice, tamari, vinegar, etc. I was thinking of the orange beef served at Chinese restaurants. The problem is that it is fried and quite unhealthy- not my cup of tea at the moment. I decided to make a sauce instead infused with major orange flavor.
I sauteed the beef and added the sauce and corn starch. I cooked the bok choy separately and served it on the side. I find the green parts of the bok choy get quite wilted and soft if served in a sauce. It was delicious on the side especially with a serving of brown rice.
The healthy cooking continues… For those who want to make the dish healthier, use chicken or shrimp instead. For vegetarians, I would do a firm tofu and treat it the same way as the beef.
- 1 pound skirt steak (tenderloin steak is great as well), cut into thin strips
- 2 tablespoons tamari
- 2 teaspoons garlic, minced
- 2 tablespoons cooking rice wine
Marinate the steak with tamari, garlic and the rice wine for 4 to 5 hours.
Sauce
- 2 cups orange juice
Pour the orange juice in a small saucepan. Bring to a boil and simmer for 20 to 30 minutes or till it reduced to one cup or even less.
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons tamari
- 2 teaspoons sweet chili sauce
Mix the reduced orange juice, rice vinegar, honey, tamari and chili sauce. Keep aside.
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- 4 green onions, cut at a bias
- 2 tablespoons extra light olive oil
In a wok like pan, heat the olive oil on high heat. Add the green onions and sauté for a minute. Add the marinated steak and sauté for 4-5 minutes till golden brown. Add the sauce and the cornstarch. Bring to a boil and cook till thickens. Taste for seasonings and serve with bok choy and brown rice.
Sauteed Bok Choy with Garlic
- 2 large heads of bok choy or 6 small ones, chopped, the greens and whites separated
- 1 tablespoon extra light olive oil
- 1 tablespoon garlic, minced
- Salt
In a large frying pan, add the olive oil. Add the white parts of the bok choy. Saute for 2-3 minutes on a high heat. Add the greens and garlic. Saute for 4-5 minutes or till the whites are tender. Add salt and serve.
Indian Meatballs with Cilantro Cream
I made this for a party recently. It is essentially seekh kebabs and I have made them many times before.
Since I had to bring a hot appetizer, and I wanted to keep it simple- I decided to make these. They are quick and delicious.
The other reason for making these is that I can make them with ground turkey. It is healthy and with all that delicious flavor mixed in- you can’t go wrong.
I decided to shape them a bit differently- into round bite sized meatballs. Instead of cooking them on the stovetop, I decided to bake them in the oven. To get a good color, you can broil them first for a few minutes and continue baking them if the insides are not cooked yet.
Typically seekh kebab are served with a cilantro and green chili chutney. So, I decided to use a version of that chutney and add it to some low fat sour cream. It is a great condiment to serve with a number of appetizers or even entrees. I usually have some green chutney made in my fridge so making this cilantro cream was a cinch.
Overall, it was a delicious snack. My daughter had a few before leaving home- she kept saying how delicious they were. Once we got the party, she parked herself next to the table and devoured quite a few more. I had to physically pull her away so other people could get a taste as well.
While I was making these, I thought I could form these meatballs and cook them in an Indian style tomato gravy.. hmm- very interesting idea. Stay tuned- I am sure a recipe will be posted soon- whenever I get a recipe idea in my mind- it consumes me till I have made it. Enjoy!
- 1 pound ground dark turkey meat
- 1 small white onion
- 3 garlic cloves
- 1 inch ginger
- ½ cup cilantro
- 1 egg, beaten
- 3 teaspoons salt
- 2 teaspoons coriander powder
- 2 teaspoons garam masala
- 2 tablespoons extra light olive oil
Preheat the oven to broil.
Line a large cookie sheet with aluminum foil
Makes about 15 meatballs.
Process the onion, garlic, ginger and cilantro in a food processor. Add the mixture to the ground meat in a medium bowl. Add the egg, salt, coriander powder and garam masala. Mix well with both hands and refrigerate for at least an hour.
Form 1 inch balls and place on the cookie sheet.
Broil on high till all sides are golden brown- about 5-6 minutes on both sides. Check to see if the inside is cooked. If it is not cooked fully, then bake on 375 degrees for a few more minutes.
Cilantro Cream
- 1 cup low fat sour cream
- ¼ cup cilantro chutney
- 1 teaspoon salt
Mix all the ingredients well and keep aside. Serve with the meatballs.
Rice and Beans with Shredded Chicken
I have started the new year with yet another one pot meal. How great is a one pot meal??- I love them. With this particular one, I served a salad and some store bought green salsa and it was a huge success.
I love not having to clean multiple pots and pans and not spending extra time cooking side dishes. This is a perfect week night meal.
Since I talked about brown rice yesterday, this dish would be ideal with brown rice. I would increase the cooking time, of course- but the flavor won’t be compromised at all. Especially in this dish, since there are lots of strong flavors going on, this dish might be perfect to experiment with- your family may not be able to tell the difference at all.
As most of you know, I love shopping at Trader Joes- especially for the new and fabulous ingredients they keep coming out with. I found a can of fire roasted diced tomatoes with green chilies recently. I picked it up immediately and decided to use it for a south western style dish. I loved the flavor in this dish- it brings a smoky kick to the rice dish- really delicious. Please try it…
- 1 pound chicken thighs, boneless and skinless
- 1 teaspoon smoked paprika
- Salt
- 2 tablespoons extra virgin olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1 14.5 oz can of diced and fire roasted tomatoes with green chilies (Trader Joes)
- 1 15 oz can of pinto beans
- 1 cup basmati rice
- 2 teaspoons salt
- 1½ cups chicken broth
In a large saucepan, heat the olive oil. In the meantime, sprinkle paprika and salt on both sides of the chicken pieces. Place the chicken pieces in the heated oil and brown both sides- about 3 to 4 minutes on each side. Add the onions and garlic. Saute on medium heat for 5 minutes. Add the tomatoes, beans and chicken broth. Bring to a boil and add the rice and salt. Continue boiling till the broth begins to evaporate and bubbles form on the surface. Lower the heat to low and cover the saucepan half way. Once the all the broth has evaporated, cover all the way and cook for 20 minutes or till the rice is done.
Take the chicken pieces out and shred with a fork. Put back in the pan and mix with the rice and beans.
Serve with a green salad and freshly made guacamole.