Salmon with Mustard and Ginger

From the book, The World's Healthiest Foods :

Salmon with Mustard and Ginger

Prep and Cook Time: 15 minutes

Ingredients:

       8 oz salmon fillet

       2 tsp + 1 TBS lemon juice

       1 TBS extra virgin olive oil

       1 clove garlic, pressed

       1 tsp yellow or Dijon mustard

       1/2 tsp soy sauce

       2 TBS cilantro

       2 TBS grated ginger

       sea salt and pepper to taste

Directions:

1.           To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

2.           Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

3.           Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

4.           Top salmon 1 TBS lemon juice and the remaining ingredients.

Grilled romaine lettuce

The firm, crunchy leaves of romaine lettuce can take some heat - and 

a brief bit of time on the grill gives  them tempting charred edges and 

wilts them ever-so-slightly in a wonderful way, adding additional texture.

Heat your grill to high heat. You can split large heads of romaine in half 

lengthwise, if you like.

Brush the head(s) of romaine lettuce with olive oil and sprinkle with salt.

Place on the hot grill just until the edges of the leaves start to char, 

turn and char on the other side and remove from grill.

This should all take about 2 or 3 minutes on each side.

There are two great ways to serve grilled romaine:

First, serve whole small heads or larger heads cut lengthwise as-is, 

drizzled with a bit more olive oil,lemon juice and a sprinkle of salt, 

as well as freshly ground black pepper and/or some gratings of 

Parmesan, Manchego, or other hard cheese. 

Second, chop the grilled romaine lettuce into bite-size pieces and 

toss with your favorite salad dressing.

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Links in this article:

1. http://localfoods.about.com/od/saladdressings/Salad_Dressings_Vinaigrettes.htm
2. http://localfoods.about.com/od/tossedsalads/r/Grilled-Romaine-Summer-Salad.htm

Rosemary Swordfish Skewers with Sweet Pepper Salad

• 3 Tbs. extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 4 small sweet peppers (Gypsy, Lipstick, Jimmy Nardello): two sliced into quarter-inch rounds, two cut into thin strips

• One-half small onion, cut in half lengthwise, thinly sliced, soaked in ice water

• 1 jalapeno pepper, thinly sliced (optional)

• 2 Tbs sherry (or rice) vinegar

• 2 oz. fresh greens (or arugula), about 4 cups

• Salt to taste

• Ground pepper to taste

• 12 oz. swordfish steaks, trimmed & cut into 1" cubes

• 1-2 Tbs. minced fresh rosemary 

• 1 lemon, quartered

Bring oil and garlic to a simmer in a small saucepan over medium heat and cook until garlic is toasted and light golden brown, about six minutes (or less). Pour oil through a fine meshed sieve into a small bowl and let cool. Reserve garlic chips for garnish.

Combine peppers, onion, vinegar, and 1/4 cup garlic oil in a large bowl. Add greens. Toss to coat. Season salad with salt and pepper. Let stand for 10 minutes.

Place cubed swordfish on skewers (bamboo or metal). Brush fish with remaining garlic oil; sprinkle with rosemary and season with salt & pepper.

Grill swordfish over medium-high heat until opaque in the center and lightly browned in spots, about 2 minutes on each of the four sides. (total: 8 minutes)

Place skewer on top of salad on each plate. Garnish with garlic chips and lemon quarters for squeezing.

528 calories, 30 grams fat, 5.6 grams saturated fat

Bon Appetit, August 2012 p.32

Tomato Soup Homemade from Book

From Ortho's "All About Tomatoes" p. 72

1/2 Cup unsalted butter

2 TBS Good Seasons all natural Italian dressing

3 pounds tomatoes: peeled, cored & quartered

2 tsp chopped fresh thyme (or 1/2 tsp dried)

2 TBS chopped fresh basil (or 1 tsp dried)

1 large sweet pepper, chopped

1 onion, chopped (optional)

3 TBS canned tomato paste

1/4 Cup all-purpose flour

4 Cups reduced salt chicken broth

1 cup cream

1 tsp sugar

salt & pepper to taste

1. Heat butter & oil in a skillet. Add onion, cook until translucent.

2. In a large kettle, combine tomato, onion, pepper, herbs, tomato paste. Simmer for 10 minutes.

3. Mix flour with 3/4 cup of chicken broth. Stir into tomato mix. Add remaining broth and cook 30 minutes, stirring frequently.

4. Whirl in a blender until smooth. Reheat and stir in cream and sugar. Do not boil. Add salt and pepper to taste.

Serves 8

Vegetable Chili

Vegetable Chili Recipe from p. 149 "The Best Slow Cooker Cookbook Ever"

contains zucchini, red and green bell pepper, carrots, celery, onions, tomatoes, kernel corn, garbanzo beans, chili powder, ground cumin, mild salsa, tomato paste, salt, pepper

Red Lentil Soup

Egyptian Red Lentil Soup
CONTRIBUTED BY ERIC MONKABA
ACTIVE: 15 MIN  TOTAL TIME: 45 MIN
SERVINGS: 8

Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.


1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
1 pound tomatoes, seeded and diced
2 cups red lentils (14 ounces)
Salt
Plain yogurt, lemon wedges and warm pita, for serving
2 tablespoons unsalted butter
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced

In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.

Working in batches, puree the soup. Season with salt and serve with yogurt, lemon wedges and warm pita.

Best Burger / Alton Brown

Best Burger Ever
Recipe courtesy Alton Brown, 2009

Prep Time:8 min  Prep Time: -- Cook Time:18 min
Level: Easy
Serves: 4 servings

Ingredients
8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns
Mayonnaise

Directions

Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.

Shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick.
Sprinkle each patty on both sides with the salt.
Place on the grill and do not move for 2 minutes.
Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer.
Watch for hot spots and move the burgers if flare-ups occur.
Resist the urge to smash down on the patties.
Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes.
Remove and place the buns cut side up on a platter.
Divide the cheese evenly between the top buns, set the meat patty on top of the cheese.
Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat.
Allow each burger to sit upside down for a minute before flipping and consuming.