Pappardelle with Salmon and Leeks

I'm not that big of a fan of pasta and seafood unless it's linguine and clams.  But this is delicious.  I always use wild caught salmon never farm raised.  I still like the flavor of Cojo or King salmon better.  Although farmed is less expensive.  You make the choice. If you can't find pappardelle pasta, buy fresh lasagna sheets and cut into inch wide strips.

Serves 6

Ingredients

• 
  Preparation
• 3/4 pound uncooked pappardelle pasta
• 3 tablespoons extra-virgin olive oil, divided $
• 2 large leeks (1 pound), trimmed and thinly sliced
• 2 teaspoons minced fresh savory or 1 teaspoon minced fresh thyme plus 1 teaspoon minced fresh mint
• 3/4 teaspoon salt, divided
• 1/4 cup dry white wine $
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon grated fresh lemon rind
• 1 (1-pound) fresh or frozen sustainable salmon fillet
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons unsalted butter

1. 1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm.
2. 2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory, and 1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir in pasta, reserved cooking liquid, parsley, and lemon rind.
3. 3. Sprinkle salmon fillet with remaining 1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of doneness. Flake the salmon into large chunks. Arrange 1 cup of the pasta mixture on each of 6 plates, and top evenly with flaked salmon. Serve immediately.

415 calories, 13.7g fat, 23.7 g protein, 47.2g carbs, 2.6g fiber, 45mg chol, 349mg sodium

Domenica Marchetti, Cooking Light
MARCH 2013

Chicken Enchiladas Verde

I make this recipe all of the time.  I've made some modifications so sorry Cooking Light.  I use pre-purchased roasted chicken but if you want to watch your salt, you may want to poach them as suggested.  It's just a time saver.  Besides, you remove the skin which has the majority of the salt.  Also, they suggested to heat your corn tortillas in chicken broth.  I find they fall apart.  So, I use another method.  Easy to make and very very good.

• 1 cup chopped onion 
  1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7-ounce) bottle salsa verde (such as Herdez brand)
• 2 cups shredded cooked chicken breast (or one pre-purchased roasted chicken and use both breasts, throw in some dark for a little extra moisture) 
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened or four wedges low fat Laughing Cow Cheese
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup (1 ounce) crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

Preparation

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a blender; process until smooth. (I used raw garlic and onions as suggested.  I got too much of a strong raw onion and garlic flavor.  So now I saute the onions and garlic in a little olive oil for a few minutes and then proceed.) Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture and the garlic onion . Reserve remaining salsa mixture.
3. Using a small non stick skillet, heat to high.  Working with one tortilla at a time, using tongs, add tortilla to pan; cook 20 seconds or until hot, turning once. Remove tortilla .  Remove skillet from stove top while filling enchilada.   Spoon about two tbls chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Place skillet back on stove top. Repeat procedure with remaining tortillas and chicken mixture.
4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Julianna Grimes Bottcher, Cooking Light
APRIL 2006