Basic Roasted Red Bell Peppers

Growing up in Texas, I never ate roasted peppers.  Stewed, fried, pickled but never roasted.  So when I met my future husband and visited his I-talian mother in Little Italy, she made roasted red bell peppers in olive oil and served them on the finest Italian bread.  She taught me how to make these.  Now, she didn't have a grill to roast hers but she used the oven and the broiler.  If I can, I always use the grill.  But you can use the same procedure just use a non stick baking sheet and broiler.  Or use the product I mentioned earlier by Rick Bayless to roast on the stove. They'll keep in the fridge for about three days.  Remove from fridge to allow to come to room temp before eating.  Or else you'll be eating congealed olive oil.  Serving size depends on how much you want to eat!

Ingredients:

6 large red bell peppers, room temp
1/4 cup EVOO
3-4 cloves garlic, minced
cracked red pepper, to taste
sea salt to taste
basil, if you want, minced


Heat your grill to high, gas or coals, whichever.  The purpose is to char the skin on the peppers.  As the grill is heating, cut the peppers in half from stem to bottom, or if you're particular, vertically.  Remove stem and all seeds and white membrane.  With the skin side facing you, sort of mash the pepper half flat with the palm of your hand.  With metal tongs holding a paper towel dipped in oil, season the grill grates with the oil (don't be a doofus and let the paper towel catch on fire).  Place the peppers skin side down on the grill.  Close lid and do not disturb for 5 minutes.  My grill has some hotter spots than others so I always have to move the peppers around to char them evenly.  This is what your pepper should look like with proper charring:    Have at ready a large plastic zip lock bag or a container that tightly seals.  As the peppers take on the charred look, as above, drop them into the plastic bag or container and seal.  When all of the peppers are in the bag or container, let them sit to steam so the skin is easily removed and so they don't burn your fingers as you're removing the skins, 10-20 minutes.  With a bowl at ready to receive the cleaned peppers, run some cold water in a light stream.  Put the pepper under the water and gently begin to pull off the charred skin.  It's OK to leave some on.  It gives the dish a great smokey flavor.  After you've removed the skin, tear each pepper into strips and put in bowl.  Add the olive oil, garlic, cracked red pepper and sea salt, stir.  If using basil, add right before serving to add a nice fresh herb flavor.  Here is what your finished dish will look like:   Use these to top toasted slices of bread and top with parmigiano reggiano or baked potatoes and they are an excellent side for any grilled chicken or beef dish.

Pickle Juice Slaw

I know this doesn't sound good but trust me, it is.  I love pickles so this was a perfect recipe for me.  This is a delicious slaw that I've used over my beer braised brats.  Since grilling season, at least here in the south, is right around the corner, I thought I'd throw this recipe out there.  It's tangy and creamy and not overly sloppy with mayo. You can always add more to your taste.  Happy grillin'!

Makes enough for 4:

For the slaw
1 cup very thinly sliced red cabbage 
1/4 cup mayonnaise 
3 Tbs. pickle brine (from a jar of pickles, preferably dill) 
4 tsp. cider vinegar 
2 tsp. granulated sugar 
Kosher salt and freshly ground black pepper 
2-1/2 cups very thinly sliced green cabbage 
1/2 cup grated carrots 
1/4 cup finely chopped white onion 

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

From Fine Cooking 121 , pp. 42

Seared Scallops with Asian Lime Chili Sauce

I guess you can tell I like all kinds of flavors.  Bold is always better for me.  But these scallops with such a mild flavor are set off spectacularly with the Asian chili lime sauce. Keep in mind, leaving the seeds and the membranes in the chilies will make them HOT!  Serve over rice or Asian noodles.  Only 153 calories per serving which is 4 scallops.  Enjoy!



Ingredients:

• 1 small garlic clove, chopped
• 1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
• 2 1/4 teaspoons sugar
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Asian fish sauce
• 1 1/2 tablespoons water
• 1 tablespoon fresh lime juice
• 16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
• 1 tablespoon olive oil

• Special equipment: 4 (8-inch) bamboo skewers

preparation

Soak skewers in water 30 minutes.

Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)

Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.

Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.

Serve scallops with sauce spooned over.

Cooks' note:Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Read More http://www.epicurious.com/recipes/food/views/Seared-Scallops-with-Asian-Lime-chile-Sauce-105027#ixzz2OxDuJtiF

Spicy Turkey Sloppy Joes

You're not going to believe this, well, maybe you will, but my husband does not know what a Sloppy Joe is. I'll grant that he was born and raised in Little Italy in New York and I doubt that there were many Sloppy Joe's being eaten.  But they've been around since the 1930's and became very popular in the 50's and 60's.  He went to a guys thing last night and I had some extra ground meat and canned tomato sauce, some jalapenos, ground chili, some sweet peppers, onion, garlic and grated mixed Mexican cheeses.  Voila!  The Sloppy Joe!  I told my husband this and he said, "that sounds awful".  What does he know...So, here's an updated version of the Sloppy Joe and it's a leaner version. I eat mine open faced:  From Epicurious:

Ingredients: Serves 6
3 tablespoons olive oil
1 1/2 pounds ground turkey
1 large green bell pepper, chopped
4 large garlic cloves
3 tablespoons chili powder
1 1/4 cups ale or beer
3/4 cup bottled chili sauce or ketchup
1 4-ounce can diced green chilies
2 tablespoons Worcestershire sauce
1 cup finely chopped green onions
1/2 cup low fat grated Mexican cheeses

6 sourdough rolls, split, toasted
2 cups shredded romaine lettuce or packaged garden salad mix (you could leave off the lettuce and serve a salad with the Joe's instead.  Gotta get the green in there.)

Heat oil in heavy large pot over medium-high heat. Add turkey, green pepper and garlic and sauté until turkey is no longer pink, breaking up meat with back of fork, about 10 minutes. Mix in chili powder; stir 1 minute. Add next 4 ingredients. Reduce heat to medium-low and simmer until mixture thickens, stirring often, about 15 minutes. Mix in green onions; season with salt and pepper.
Arrange rolls on plates. Spoon Sloppy Joe mixture over; top with lettuce and cheese.  

Crave by Cooking Light magazine

I saw this at Sam's and took one look at the cover and said "it's mine"!  They take pizzas, burgers, sandwiches, sides and sweets and give them the low fat treatment.  I was looking thru the burger section and most are 300-420 calories per portion.  At the end of each section, they give ideas for making the burger or pizza etc even lower in fat.  I'm going to share with you their selections for 200 calorie pizza slices.  They recommend using one of the following for the crust:

Naan,  lavash, pre-made pizza crust, flat bread, pita, English muffin, or a wrap such as a flour tortilla.  If using pre-made pasta dough, bake it on a baking sheet at 425 degrees for 15 minutes or until the crust is golden, and then cut into 8 wedges.  Always add fresh herbs after baking.  


The Can't Beet This Combo:  Base, 1 1/2 tbl olive oil, toppings, 8 oz sliced roasted beets, 1/3 cup toasted walnut halves, 1/3 cup crumbles goat cheese, 2 tbl chopped fresh parsley

The Bagel and Lox Treatment: Base, 1 tbl fresh lemon juice mixed with 1/2 cup low fat cream cheese, toppings, 4 oz sliced smoked salmon, 1/3 cup sliced red onion, 1 tbl chopped fresh dill

The Greek Austerity Cure: Base, 3/4 cup greek hummus, toppings, 6 slices plim tomatoes, 1/3 cup chopped or sliced black olives, 1/2 cup crumbles feta cheese, 1/2 cup fresh basil chopped

The Peppery Pig: Base, 1 1/2 tbl EVOO, toppings, 4 oz slices prosciutto, 1/2 cup shaved Parmigiano Reggiano cheese, 4 cups arugula and cracked pepper

The Chicken Pesto Party: Base, 1/4 cup prepared pesto, toppings, 3/4 cup shredded roasted chicken breasts, 1/2 cup sliced red bell pepper, 1/3 cup grated fresh Parmigiano Reggiano cheese

The Farmers Market: Base, 1/3 cup part skim ricotta cheese, toppings, 2 cups cut asparagus, 1/2 cup spring pease, 1 1/2 tbl EVOO, 2 tbl grated lemon rind, 1/2 cup shaved fresh Parmigiano Reggiano cheese

Tequila Key Lime Meringue Pie

My husband love key lime pie and I loves tequila.  Fortunately or unfortunately, which ever way you want to look at it, tequila is easy on me.  Meaning it doesn't give me a headache if I've done a few shots.  I love the graham cracker crust, since I don't make pie crusts.  No Bitchy doesn't do pie crusts.  This would be a great dessert for the soon to be summer cookout.  Courtesy of Southern Living magazine:

Makes 10-12 servings





Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter $
• 1/3 cup sugar $
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 large egg yolks $
• 2 (14-oz.) cans sweetened condensed milk
• 3/4 cup Key lime juice
• 2 tablespoons lime zest
• 1 tablespoon tequila
• 3 tablespoons cold water
• 1 1/2 tablespoons cornstarch
• 2/3 cup boiling water $
• 4 large egg whites $
• 1 1/2 teaspoons cream of tartar
• 1 cup sugar $
• 1 1/2 teaspoons vanilla extract $
• 1/8 teaspoon kosher salt

Preparation

1. 1. Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
2. 2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
3. 3. Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
4. 4. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
5. 5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.

Tim Byres, Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli., Southern Living 

Grandma Flaxel's Crispy Fried Oysters

I have no idea who Grandma Flaxel is but I saw this and had to try it and it is some goodness.  I love raw oysters but second to that is the fried oyster.  With just a cocktail sauce or in a po' boy, they are delicious. Easy to make and it's still oyster season...when this was posted anyway :))


Serves 6-8

Ingredients

• 24 shucked medium to large oysters
• 3 large eggs
• 2 sleeves saltine crackers (8 ounces), pulsed to coarse meal (no bigger than 1/8 inches) in a food processor
• Corn or vegetable oil (for frying)
• Kosher salt

Special Equipment

• A deep-fry thermometer

Preparation

• Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2-inch baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs over oysters and toss to coat. Cover dish and chill for 2-3 hours.
• Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2 inch. Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375°. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.
  
  

Read More http://www.bonappetit.com/recipes/2012/12/grandma-flaxels-crispy-fried-oysters#ixzz2OP7N99ID

Limoncello Tiramisu

I love limoncello. I first had it at a little trattoria on the Amalfi coast.  Light and refreshing.  

It is also very good mixed with vodka but beware, that can be potent!  I typically use 

limoncello to macerate raspberries to top some dessert such as a panna cotta.  I found this

in the WSJ and I know I will make it for my next dinner party. Might as well have a

little glass of stuff while you're baking!

Limoncello Tiramisu

Active Time: 1 hour Total time: 7 hours (includes chilling) Serves: 8-10

Ingredients

5 large eggs

1 cup sugar

1½ cups limoncello

Juice of 6 Meyer lemons, plus zest of 3 Meyer lemons

1 cup water

2 cups mascarpone, at room temperature

40 ladyfingers

What To Do

1. Make zabaglione: Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Separate eggs, putting yolks in bowl of double boiler and setting whites aside. Beat yolks with ¼ cup sugar and ½ cup limoncello. Heat water in double boiler to a steady simmer. Whisk egg mixture until thick enough to form a ribbon when you lift whisk, about 5 minutes. Remove bowl from heat and let zabaglione cool.

2. Meanwhile, pour remaining limoncello, ¾ cup lemon juice, 1 cup water and ½ cup sugar into a saucepan. Bring to a boil and cook, stirring, until sugar dissolves and mixture thickens, 5 minutes. Let syrup cool.

3. In a large bowl, stir mascarpone to soften, then add zest and whisk until light and creamy. Using an electric mixer, whip reserved egg whites with remaining ¼ cup sugar until mixture holds moderately firm peaks, about 3 minutes.

4. When zabaglione is cool, use a rubber spatula to fold a third of it into mascarpone. Fold in remaining zabaglione in two or three additions, then fold in whipped egg whites in several additions. Stir gently until mixture is light and evenly blended.

5. Fill a shallow bowl with cooled syrup to ¼-inch deep. One at a time, roll ladyfingers in syrup and transfer to a 9-by-13-inch baking dish. Arrange moistened ladyfingers in tight rows to form a single layer of about 20 ladyfingers. Trim edges to fit.

6. Spread half mascarpone mixture over ladyfingers. Repeat to form second layers of ladyfingers and mascarpone mixture.

7. Cover tiramisu with plastic wrap and refrigerate at least 6 hours or up to 24.

Escarole Soup with Balls of Meat

Credit: Todd Coleman

My husband never calls a meat ball a meat ball.  It's always a ball of meat.  Anyway, this is a terrific soup.  Use brown rice if you like, use turkey sausage taken out of the casings, use al dente elbow pasta.  Make it your own.  Mangia!

SERVES 8–10

INGREDIENTS

1 lb. ground beef
½ cup seasoned bread crumbs
½ cup grated parmesan, plus more
½ cup grated pecorino
½ cup olive oil
1 tbsp. dried Italian seasoning
3 cloves garlic, thinly sliced, plus 1, minced
2 medium yellow onions, thinly sliced, plus 1, minced
1 small bunch parsley, minced
1 egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 large heads escarole, cored and cut into 2″ pieces
8 cups chicken stock
Cooked white rice, for serving

INSTRUCTIONS

1. Mix beef, bread crumbs, parmesan, pecorino, ¼ cup oil, seasoning, minced garlic and onion, parsley, egg, salt, and pepper in a bowl. Form into 30, 1 ½″ meatballs; chill.

2. Heat remaining oil in an 8-qt. saucepan over medium-high heat. Add sliced garlic and onions; cook until lightly browned, about 10 minutes. Add escarole; cook until wilted, about 6 minutes. Add stock; boil. Reduce heat to medium-low. Add meatballs; cook until meatballs are cooked through, about 20 minutes. Season with salt and pepper. Serve over rice; top with more parmesan and black pepper.

Penne Rigate with Olives, Roasted Peppers, and Tuna

If you're in to the Mediterranean diet, this is a recipe for you.  Everything in this dish is a favorite food.  I might even add in a few anchovies or canned artichoke hearts.  I know those are some pungent flavors but I love flavors like that.  Had a pizza outside of Bergamo, Italy that was just crust, sauce and anchovies.  My husband was about to barf just sitting next to me. He had to move away...poor baby.  

Kosher salt 
2 Tbs. extra-virgin olive oil 
2 cloves garlic, lightly crushed 
1 cup black olives, such as Gaeta or Kalamata, or a mix of black and green, pitted and coarsely chopped 
1/2 cup diced jarred roasted red peppers 
2 Tbs. coarsely chopped sun-dried tomatoes 
1 14.5-oz. can diced tomatoes, including juice 
2 5-oz. cans tuna in olive oil, drained 
2 Tbs. finely chopped fresh flat-leaf parsley 
1 lb. dried penne rigate or other short, sturdy pasta 

---

Bring a 6- to 8-quart pot of well-salted water to a boil over high heat.
Heat the oil and garlic in a 12-inch skillet over medium-low heat. Cook for 2 minutes, pressing on the garlic with a fork to release its fragrance; don’t let it brown.
Stir in the olives, peppers, and sun-dried tomatoes and cook, stirring occasionally, until heated through, 3 to 4 minutes. Add the tomatoes and their juice and use the fork to crush them a bit. Raise the heat to medium high and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Add the tuna, breaking it up with the fork, and cook, stirring occasionally, until the sauce has thickened, 5 to 10 minutes. Remove the garlic and stir in the parsley.
Meanwhile, cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta. Add the pasta to the sauce and toss to coat, adding a little of the reserved cooking water to moisten if necessary.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 26; Monounsaturated Fat (g): 10; Carbohydrates (g): 67; Polyunsaturated Fat (g): 3; Sodium (mg): 1320; Cholesterol (mg): 15; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 121 , pp. 14

December 13, 2012

Spinach Salad with Fried Egg and Bacon

I guess Bitchy's on an egg and bacon kick.  At a restaurant on Hilton Head Island, I had a frisee salad with pork lardoons (bacon) and a easy over fried quails egg.  It was delicious.  This spinach salad is very similar.  Great for a Sunday breakfast or an easy dinner.

2 heaping cups torn bread (about 3/4-inch pieces) from a day-old rustic white loaf 
1/4 cup plus 3 Tbs. extra-virgin olive oil 
Kosher salt 
1 small clove garlic, mashed to a paste with a pinch of kosher salt 
1-1/2 Tbs. red wine vinegar; more as needed 
1-1/2 tsp. Dijon mustard 
1 tsp. fresh lemon juice 
6 slices bacon 
8 oz. baby spinach (about 8 cups), washed well and dried 
Freshly ground black pepper 
4 large eggs 

---

Position a rack in the center of the oven and heat the oven to 350°F.
Put the bread on a rimmed baking sheet and toss lightly with 2 Tbs. of the olive oil. Spread in an even layer and season lightly with salt. Bake until crisp and golden, 8 to 10 minutes. Set aside.
Meanwhile, in a small bowl, whisk together the garlic, vinegar, mustard, and lemon juice. Let sit for 5 minutes. Slowly whisk in 1/4 cup of the olive oil. Taste the vinaigrette with a leaf of spinach and season to taste with salt and vinegar if needed. Set aside.
Heat the remaining 1 Tbs. olive oil in a heavy-duty 12-inch skillet, preferably cast iron, over medium heat. Cook the bacon on both sides until brown and crisp, about 7 minutes. Leave the skillet on the stovetop and turn off the heat. Transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
Put the spinach and croutons in a large bowl. Gently toss the salad with just enough of the vinaigrette to lightly coat the greens and season to taste with salt and pepper. Divide the salad among four serving plates.
Heat the bacon fat in the skillet over medium heat. Crack the eggs into the pan, season with salt and pepper, and fry sunny-side up or over-easy, 1 to 2 minutes total. Top each salad with an egg and season with salt and pepper. Tear each slice of bacon into 3 or 4 pieces and tuck them into the salads. Serve immediately and pass any remaining vinaigrette at the table.

nutrition information (per serving):
Calories (kcal): 410; Fat (g): 33; Fat Calories (kcal): 290; Saturated Fat (g): 6; Protein (g): 13; Monounsaturated Fat (g): 21; Carbohydrates (g): 17; Polyunsaturated Fat (g): 4; Sodium (mg): 820; Cholesterol (mg): 195; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 121 , pp. 15

December 13, 2012

Pasta Carbonara Frittata

Forget the calorie and fat count.  Just look the other way.  This sounds so yummy I'm going to make it for the next brunch I have.  Bacon, pasta, eggs, cheese, cream...just don't pay any attention to those ingredients...just it eat!  Once won't hurt...This is from Fine Cooking magazine, photo by Scott Phillips. 

For the frittata
kosher salt 
8 oz. (2 cups) dried penne 
9 large eggs 
1-1/2 oz. finely grated Pecorino Romano (about 1-1/2 cups using a rasp grater); more for serving 
1/2 cup heavy cream 
1 Tbs. olive oil 
6 oz. thick-cut bacon (about 4 slices), cut crosswise into 1/8-inch strips 
1/2 medium yellow onion, thinly sliced (2/3 cup) 
6 medium fresh sage leaves, finely chopped 
Freshly ground black pepper 

For the salad
1/4 cup extra-virgin olive oil 
2 Tbs. red wine vinegar 
1 small head radicchio (6 oz.), halved and thinly sliced (about 3 cups) 
3 oz. (3 lightly packed cups) arugula 
2 Tbs. chopped shallot 
Flaky sea salt, such as maldon, and freshly ground black pepper 

---

Make the frittataPosition a rack in the center of the oven and heat the oven to 425°F.
Bring a 4-quart pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain.
In a medium bowl, beat the eggs with a whisk, then whisk in the pecorino and cream.
Heat the oil in a 10-inch, ovenproof, nonstick skillet over medium heat. Add the bacon and cook until lightly browned, about 6 minutes. Add the onion and sage and cook until the onion is translucent and the bacon is crisp, about 5 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Add the pasta and toss to distribute the ingredients evenly. Gently pour in the egg mixture. Transfer the pan to the oven and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Loosen the edges with a silicone spatula and slide the frittata onto a cutting board.

Make the saladWhisk together the oil and vinegar in a small bowl. Put the radicchio, arugula, and shallot in a large bowl and toss with just enough of the vinaigrette to coat. Season with 1/2 tsp. sea salt and 1/2 tsp. pepper.
Sprinkle more black pepper on the frittata. Slice and serve with additional pecorino and the salad.

make ahead tips

The pasta can be cooked 1 day ahead.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 9; Protein (g): 16; Monounsaturated Fat (g): 11; Carbohydrates (g): 25; Polyunsaturated Fat (g): 3; Sodium (mg): 550; Cholesterol (mg): 245; Fiber (g): 2;

Pan Roasted Salmon with Collards and Radish Raita

Ok, I fudged.  I had a big bag of kale in the fridge. So I substituted kale for the collards but cooked them the same way except I added a 1/4 cup chicken broth.  They cook faster that way.  The coolness of the raita really pares well with the strong flavors of the salmon and kale.  






Ingredients:

• 4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
• 1/4 English hothouse cucumber, grated (about 1/2 cup)
• 1 cup plain 2% fat Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh mint
• Pinch of cayenne pepper
• Kosher salt, freshly ground pepper
• 2 tablespoons olive oil, divided
• 2 garlic cloves, sliced
• 2 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)
• 4 6-ounce pieces skin-on salmon fillets
• 2 red radishes, trimmed, thinly sliced
• 1 tablespoon Sherry vinegar

• Ingredient info: Daikon is available at Asian markets and some supermarkets.

preparation

Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.

Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.

Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.

Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

Read More http://www.epicurious.com/recipes/food/views/Pan-Roasted-Salmon-with-Collards-and-Radish-Raita-51148410#ixzz2NFzZTPeZ

Oven Roasted Flounder with Bok Choy, Cilantro and Lime

I loved this recipe.  The Asian flavors are so delicate but add to the overall concept of the dish.  As a matter of fact, the sauce is so good, I could drink it.  Well, maybe that's because of the sake...Make the flounder fillets are no bigger than 1/2 inch thick and really do use baby bok choy.  I bought the large sized and cut into 4 pieces but the fish was done before the bok choy.  Not too smart there Bitchy. I served it over brown rice.

Ingredients

• 1 scallion, thinly sliced
• 1/4 cup coarsely chopped cilantro plus small sprigs for garnish
• 1/4 cup fresh lime juice
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons finely minced peeled ginger
• 3 1/2 tablespoons vegetable oil, divided
• Kosher salt and freshly ground black pepper
• 1 pound baby bok choy (2-3 bunches), cut in half lengthwise
• 1/2 cup sake or dry white wine
• 4 4-ounce fillets flounder or other delicate white fish (up to 1/2 inch thick)

Preparation

• Arrange a rack in upper third of oven; preheat to 400°. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoon oil. Season cilantro-lime sauce with salt and pepper; set aside.
• Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.
• Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Fish Recipes Slideshow.

• Nutritional information

  4 servings, 1 serving contains:
  Calories (kcal) 260
  Fat (g) 14
  Saturated Fat (g) 1.5
  Cholesterol (mg) 55
  Carbohydrates (g) 6
  Dietary Fiber (g) 1
  Total Sugars (g) 2
  Protein (g) 24
  Sodium (mg) 580
  
  

Read More http://www.bonappetit.com/recipes/quick-recipes/2012/12/oven-roasted-flounder-with-bok-choy-cilantro-and-lime#ixzz2NFuJFkhx

Egyptian Beans with Olive Oil and Lemon

When we were in Egypt about 5 years ago, our guide introduced this delicious dish to me for breakfast.  Apparently this is a common man's breakfast.  It's Egyptian name is Ful Medames.  Of course the big craze now for diets is the Mediterranean Diet.  I found this recipe for Ful in the cookbook.  You can find the beans at any middle eastern grocery store.  I found mine at Whole Foods.  This, for me, is a great replacement or a change from eating hummus.  Make a batch and keep in the fridge to use as a snack or,  eat like an Egyptian and have it for breakfast.  Of course you must have pita bread or a flat bread to use as a scoop.  

Makes 4-6 servings

2 cups dried Egyptian Ful or other beans, soaked overnight
2 garlic cloves, peeled
1 tsp salt
1/2 cup fresh lemon juice
1/4 cup EVOO
1/2 cup finely chopped flat leaf parsley
6-8 scallions
1 lemon, cut into wedges

Drain the beans, place them in a saucepan and cover with fresh water.  Place over medium heat and bring to a boil.  When the beans are boiling, turn down the heat to a steady simmer, cover the pan and cook, just simmering, until the beans are thoroughly tender.  Count on 1 hour, more or less, depending on the freshness of the beans.  Add a little more boiling water from time to time to make up for the water the beans have absorbed.  The beans should always be covered in water.  When the beans are down, remove from the heat and drain, reserving the cooking liquid.

Crush the garlic with the flat blade of a knife and chop slightly.  Put the garlic in a bowl with the salt and, using the back of the spoon, mash the garlic to a paste.  Add the lemon juice and mix well.

Remove about 1 cup of the beans and mash them with about 1/2 cup of the bean liquid to a course. runny texture with a fork.  Mix  with the garlic, then, using a slotted spoon, add the unmashed beans and stir to combine well.  If the mixture is too dry add more liquid.  Stir in the olive oil and pour into a deep platter.  Garnish with parsley, scallions and lemon wedges and serve hot or at room temperature.

268 calories, 14g protein, 10g fat, 379g sodium, 0 cholesterol

Pina Colada Icebox Pie

Just the kind of recipe you find in the south.  A friend of mine makes this pie.  She got the recipe from Southern Living magazine, natch.  I'm going to go by her reputation as a great baker because my husband won't touch this.  He hates coconut.  How can you hate coconut?  But he does.  I'll have to make it to to take to a buffet and then I can snatch a bite.  Enjoy!

Ingredients

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• 2 cups pecan shortbread cookie crumbs (about 16 cookies)
• 1 cup sweetened flaked coconut
• 1/4 cup butter, melted $
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 (8-oz.) can crushed pineapple in juice
• 1 (8-oz.) package cream cheese, softened
• 1 1/2 cups cream of coconut, divided
• 2 large eggs $
• 1 cup whipping cream
• Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

Preparation

1. 1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).
2. 2. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).
3. 3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.
4. 4. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.
5. 5. Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
6. 6. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.
7. Note: We tested with Keebler Sandies Pecan Shortbread and Coco López Cream of Coconut.

Slow Cooked Broccoli Rabe

Broccoli Rabe, also known as Rapini,  can be a bitter vegetable.  But when you slow cook it this way, it comes out delicious.  High in vitamins A, C, K as well as potassium, calcium and iron, what a great way to get in something great for you.  Delicious next to roasted fish or meats. Depending on the time of year, broccoli rabe can be expensive but a little of this goes a long way.  This recipe comes from  Saveur magazine.

ENLARGE IMAGECredit: Todd Coleman

SERVES 4-6

INGREDIENTS

1 ¼ cups olive oil

1 ½ tsp. crushed red chile flakes

12 cloves garlic, thinly sliced

2 ¼ lb. broccoli rabe, thick stems removed, cut into 2" pieces 

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Heat ¾ cup oil, chile flakes, and half the garlic in a 12" skillet over medium-high heat, and cook, stirring occasionally, until garlic is lightly browned, about 2 minutes. Add broccoli rabe and ½ cup water, reduce heat to medium-low, and cover skillet; cook, stirring occasionally, until very soft, about 1 hour and 15 minutes.

2. Meanwhile, place remaining oil and garlic in a 1-qt. saucepan over medium-high heat. Cook, stirring occasionally, until garlic is crisp and golden, about 5 minutes. Drain, and set garlic chips aside.

3. To serve, season broccoli rabe with salt and pepper and top with reserved garlic chips.