Tuesday, May 17, 2011

Week 20

Sorry for the poor quality of the pictures. We got a new camera and I haven't figured out the best setting for food yet.

Salmon and Couscous Salad with Snap Peas and Mint (adapted from Women's Day magazine) serves 2-3 adults plus 2 small kids
EVOO for sauteeing
1 lb skinless wild-caught salmon fillet
kosher salt and black pepper
1 cup couscous
1 small orange, juice and zest
1 orange, peeled and chopped
1 cup snap peas, sliced crosswise
1/2 small red onion, thinly sliced
1 cup fresh Italian parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
1 Tbs EVOO

Season salmon w/salt and pepper and saute in skillet until opaque throughout, a few mins per side. Transfer to plate and refrigerate. Meanwhile, prepare couscous according to package directions. Fluff with fork and add orange juice, zest, chopped orange, snap peas, onion, parsley, mint and 1 Tbs EVOO. Season to taste with salt and pepper. Flake cooled salmon and gently toss with couscous mixture and serve.

Slow Cooker Chicken Marbella (from Women's Day magazine) serves 4
1/3 cup white wine
2 Tbs brown sugar
1 1/2 tsp dried oregano
3 Tbs red wine vinegar, divided
kosher salt and pepper
6 cloves garlic, smashed and peeled
1 Tbs capers
1/2 cup prunes
1/3 cup pitted green olives
2 1/2 lbs bone-in chicken thighs and legs, skin removed
1/4 cup fresh Italian parsley, chopped
cooked rice, couscous or quinoa for serving

Whisk wine, brown sugar, oregano, 2 Tbs of the vinegar, and 1/4 tsp each salt and pepper in large slow cooker. Add garlic, capers, prunes and olives and mix. Add chicken, cover and cook on low 5-6 hours or until done. Gently stir in remaining Tbs of vinegar and parsley. Serve over rice, couscous or quinoa.

I'm serving this with a side of sauteed green beans (saute green beans in EVOO until tender-crisp, season w/salt and pepper and squeeze 1/2 lemon over. Super easy and yummy!)

Bacon, Lettuce and Tomato Salad with Egg (adapted from Delicious Living magazine) serves 6
12 cups lettuce, washed and torn or chopped
1/4 red onion, thinly sliced
1/2 pint cherry tomatoes, quartered
1 cucumber, washed and diced
4 Tbs plain Greek yogurt
4 Tbs mayo
2 tsp mango chutney
1 Tbs rice vinegar
1 tsp curry powder
4 hard boiled eggs, chopped
4 strips bacon, cooked and crumbled

In small bowl, combine yogurt, mayo, chutney, rice vinegar and curry and whisk. Season w/salt and pepper and thin with water to desired taste and consistency. Toss over salad ingredients and top with egg and bacon.

Black Bean Enchiladas (adapted from Delicious Living magazine) serves 4-5
2 Tbs EVOO
1 med onion, finely chopped, divided
2 cloves garlic, minced
1 (25 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans)
1 tsp ground ancho chile powder
1 cup low-sodium chicken stock
1 cup chopped fresh cilantro, divided
1 lb cooked ground beef
8 whole wheat tortillas
1/2 cup grated pepper jack cheese
avocado, tomato, salsa, sour cream and/or pico de gallo for topping

Saute 1/2 cup onion. Stir in garlic. Add beans, ground chile and broth. Mash w/potato masher until smooth. Season to taste. Spread some of the bean mixture into bottom of 9x13" baking dish. Combine cooked beef with 1/2 of the cilantro. Spoon some bean mixture down warmed tortilla, place meat on top, and roll up. Place into baking dish, seam side down. Fill all tortillas but keep some bean sauce reserved. Pour remaining bean sauce over top. Sprinkle cheese over. Heat in 325 F oven for 5-10 mins or until cheese is melted. Serve with toppings. (You could easily make this vegetarian by omitting the beef).

I'm serving with a side of broccoli.

Coconut Shrimp with Black Bean and Mango Salad
1 (15 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans - make a big batch for the enchiladas and this recipe)
1 med mango, peeled and diced
3 scallions, sliced
3 Tbs chopped cilantro
3 Tbs bottled poppyseed dressing
3/4 cup breadcrumbs
1/2 cup unsweetened shredded coconut
1/4 tsp salt
2 egg whites, beaten until frothy
20 large raw shrimp, peeled and deveined
2 Tbs coconut oil
lime wedges for garnish

Mix together beans, mango, scallions, cilantro and salad dressing. Set aside. In small bowl mix bread crumbs, coconut and salt. Beat egg whites in separate small bowl. Dip each shrimp in egg white then dredge in bread crumbs. Heat large skillet over medium heat and add oil. Add shrimp in single layer, cook 3 mins then turn shrimp and cook 2-3 mins more or until opaque in center. Remove to clean plate. Spoon bean salad onto serving plates and top with shrimp. Serve with lime wedges

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