As you probably notice on my Food Musings, I tend to prepare fish dishes quite often.  The reasons are simple…fish is a healthy alternative to meat and you can flavor it in many different ways.  Cod is moist and flakey without a “fishy” taste.  In other words, the flavors you get are what you put into the dish.

Other reasons to prepare fish for dinner are that fish is relatively inexpensive, and it’s a quick and easy weeknight meal.  I understand that chefs on television (and in cooking classes) will tell you to only purchase fresh fish but that can get quite expensive.  Instead, I purchase my fish frozen from Costco or the supermarket and take out only what I need for the meal.  Usually that’s 2 nice filet pieces for Greg and I (unless I’m using a thinner fish such as tilapia or trout).  There might be a slight difference to the taste when using frozen fish as opposed to fresh but I believe that even fresh fish has been frozen somewhere along the distribution path to your grocery store.  So what’s the difference?

I tend to decide in the morning what I’m going to prepare that evening and will take out frozen fish and let it thaw in the refrigerator.  Usually my fish recipes can be made in less than 30-40 minutes making them an excellent dinner choice any night of the week.

The sweet and spicy orange glaze on this delicious fish dinner will make you think you’re eating a dish laden with calories.  But, be prepared, there’s only 208 calories…so, with a light salad, your diet can afford a glass of chardonnay with it!

Broiled Cod with Orange Chili Glaze

4 servings (serving size: 1 fillet)

• 3 tablespoons orange marmalade
• 2 tablespoons rice vinegar
• 1 teaspoon chopped fresh or 1/4 teaspoon dried herb (basil or dill – I used fresh dill)
• 1/8 teaspoon crushed red pepper
• 1 garlic clove, minced
• 3/4 teaspoon salt, divided
• 4 (6-ounce) cod or other firm white fish fillets (about 1 inch thick)
• 1/4 teaspoon lemon pepper
• Cooking spray

Preheat broiler.

Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.

Sprinkle the fillets with 1/2 teaspoon salt and lemon pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 3-4 minutes or until the fish flakes easily when tested with a fork.

Recipe inspired by a Sea Bass recipe in Cooking Light Magazine

“Place posts its on your choices.” I said to Greg as I handed him my Cooking Light Cookbook.  With the new year we’re both trying to eat lighter and exercise more effectively.  So…by letting Greg choose some recipes, I’m able to insure that we’re both happy with what I prepare for dinner.  I think he had fun choosing what he’d like to try and, I have to admit that some of his choices surprised me.

Greg’s picks were mostly Asian and Mexican dishes that I’ll be trying over the next few months.  This Asian Chicken Noodle and Vegetable Salad reminded me a little of the Spring Roll Salad I posted a few years ago and have made several times since then.

It’s tangy and crunchy with those delicious Asian flavors that I crave, but without the high calorie count.  Since it’s quick and easy you can make this any night of the week.  Bon Appetit or ボナペティ!

Asian Chicken Noodle and Vegetable Salad

4 servings (serving size: 2 cups)

Recipe adapted from Cooking Light Cook Smart Eat Well Cookbook

Takes about 40 minutes

• 6 ounces uncooked rice noodles
• 2 cups cubed skinless, boneless rotisserie chicken breast
• 1/2 cup matchstick-cut carrots
• 1/2 cup chopped colored pepper
• 1/3 cup chopped green onions (about 3)
• 1 can sliced water chestnuts, drained
• 1/4 cup asian chili sauce (such as Sriacha)
• 2 teaspoons Splenda
• 2 tablespoons canola oil
• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon grated peeled fresh ginger
• 2 tablespoons chopped unsalted, dry-roasted peanuts
• Cilantro – chopped

Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.

Combine chili sauce and next 6 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts and cilantro. Serve immediately.

Greg and I attended an awesome auction for the Vera Bradley Foundation for breast cancer and, to our delight, saw that this hand painted bowl had been signed by Larry Thomas, the actor who played the Soup Nazi.  Ours was the winning bid and we still treasure this fun piece.

During that silly episode, Newman (another character), salivates over a bowl of Mulligatawny.  I have to confess that I never knew what kind of soup that was until I ran across this recipe in a Cooking Light Cookbook.  There’s just nothing better than a delicious hot soup on a winter day and since we tend to love Indian food flavors I prepared it a few weeks ago.

You won’t believe the flavors that pop from this low cal, easy to prepare meal!  We served it with store bought Naan (an Indian flatbread) and a light cucumber, tomato and green lettuce salad.

Cooking Tip – According to Cooking Light – Cook Smart Eat Well cookbook, the name of this highly seasoned Indian soup means “pepper water.” It gets quite a kick from the combination of curry powder, ground ginger, and crushed red pepper, but you can halve those ingredients if you don’t like spicy foods.  I actually used just a bit more spice as we tend to like spicy foods very much.

Spicy Mulligatawny

4 servings

• 1 tablespoon vegetable oil, divided
• 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup chopped peeled Gala or Braeburn apple
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder (I use a high quality Indian curry from Penzey Spices)
• 1 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/3 cup mango chutney
• 1/4 cup tomato paste
• Chopped fresh parsley (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Recipe from Cooking Light – Cook Smart, Eat Well Cookbook

This version with dill and onions can easily be changed up to suit what you have in the pantry but I do suggest that you use fresh herbs.  You can substitute olive oil for the butter and white wine for the lemon juice.  It’s delicious to add more vegetables like asparagus or other greens too.

I’m probably going to try different spices next time so it’s Thai flavored or Indian flavored.

Note that most recipes for Parchment dishes call for you to make a heart with your parchment and fold it carefully, sealing.  I find that my method is easier and the final product is just as good.

Low cal, Easy and Elegant…you can’t get a more perfect delicous meal!

Salmon En Papillote with Dill (Dilled Salmon in Parchment)

Serves 2

• 2 skinless salmon fillets 4-6 oz each
• Lemon pepper (good quality – if you don’t have it, grate some lemon rind and mix with salt and pepper).
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill (plus more for garnish)
• 1 tablespoon thinly sliced sweet yellow onion

Preheat oven to 400°F.

Season salmon with lemon pepper.  Add salt if there is none in your brand of lemon pepper.

Combine butter and lemon juice in small cup.

Cut 2 pieces parchment paper into 12-inch squares; sprinkle middle of parchment with dill and onions, and drizzle a little of the lemon butter on it.  Place fish fillet on parchment and drizzle remaining lemon butter.

Fold parchment over the salmon until you have a nice package.  Turn the package over to seal.

Bake fish about 12 minutes or until parchment pouch puffs up. To serve, cut an “X” through top layer of parchment and fold back points to display contents.

Serve with citrus couscous and asparagus or salad.

Romesco Sauce and crunchy Panko Tilapia go together very well in this easy to do and tasty meal.   The Romesco sauce recipe came from a recent cooking class I attended at Terroir Restaurant in Longmont.  It’s healthy and delicious – much better than my standard Roast Pepper Aioli.  You can use the sauce portion of the recipe for appetizers or a chicken dish too.

Tilapia is one of my favorite weeknight fishes to cook as it’s a delicious, healthy and sustainable white fish.  I usually purchase it frozen from Costco.  It thaws out quickly and doesn’t take much space up in your freezer.  When shopping for Tilapia look for the nice fillets, not the thin cuts.

This will easily become a standard dish in our household.  Served with a salad and rice or couscous, it’s a simple way to serve healthy delicious meals for two.

Tasty Tilapia with Romesco Sauce

Makes 2 servings

• 2 Roasted Red or Yellow Peppers
• 1/2 cup almonds
• 1/2 teaspoon diced garlic
• 1/2 tablespoon paprika
• 1/2 tablespoon vinegar
• 1/2 teaspoon salt
• Olive oil

• 1/2 cup  almond meal or all purpose flour
• 1 teaspoon salt
• 1 tablespoon lemon pepper
• 1 large egg
• 2 tablespoons milk
• 2 cups Panko bread crumbs (found in the asian aisle of your grocery store).
• 2 5- to 6-ounce skinless thin white fish fillets (such as tilapia)
• 2 tablespoons (or more) butter
• 2 tablespoons (or more) olive oil

Mix first 6 ingredients in a food processor.  Drizzle olive oil while processing until you get the proper consistency.  This recipe makes more Romesco sauce then you’ll need.  Use the extras for a chicken dish a few days later or a nice sauce for appetizers.

Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour mixture, then egg mixture, then breadcrumbs, covering completely. Shake off excess.

Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Sauté until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4-6 minutes per side.  You can also finish fish in the oven after you turn it once.  Serve fillets with Romesco Sauce.

It’s that time of year…the holidays are over and we’re all contemplating how we’re going to get into shape in 2012!  In addition to a better exercise program I’ve decided I’m going to focus on easy weeknight meals for two that are healthy and good for the waistline too.

This easy Chicken Sauté uses orange for flavor but you could use other fruits too.  It’s tasty and filling and when served with a light salad is healthy.

Chicken Breasts Sautéed with Orange

• 2 navel oranges
• 1/4 cup all-purpose flour, for dusting
• 1/2 teaspoon kosher garlic salt
• 1/2 teaspoon lemon pepper
• 2 large skinless, boneless chicken breast halves
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 small onion, diced
• 2 teaspoons dried parsley
• 1/4 cup dry white wine
• 1/2 cup canned chicken broth
• 2 teaspoons Dijon mustard

Trim tops and bottoms off 2 oranges. Using a small, sharp knife, cut off peel, removing as much of the bitter white pith as possible. Working over a bowl, cut in between membranes to release orange segments (this is how to supreme an orange). Squeeze juice out of membrane and squeeze remaining orange to get 1/2 cup juice. Set aside segments and juice separately.

Pound chicken under wax paper to get to a uniform thickness.  Salt and pepper Chicken.  Dust with flour; shake off excess.  In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook for 4 minutes (longer for thicker chicken. Turn and cook until chicken is just firm to the touch, about 8 minutes longer. Cover the pan with lid if the chicken is taking longer to cook (thicker chicken). Transfer chicken breasts to a plate.

Add onion, dried herb and wine to pan and cook, stirring, until wine is evaporated. Add broth and reserved juice and boil, stirring occasionally, until sauce is reduced by half and onion is tender, about 5 minutes. Stir in mustard and salt and pepper to taste.

Return chicken to skillet and cook, turning to coat, for 1 minute. Transfer to plates. Add reserved orange segments to sauce, then spoon sauce over chicken.

Your guests will think you slaved in the kitchen all day when you serve this beautiful roast.  It’s easy to make and what’s particularly attractive to me is the simplicity.  I’ve tried many cooking methods with rib roasts but there’s just nothing to compare to this quick cook roast.  You start the roast at a high temperature and bring it down after 20 minutes.  This really seals in the juices and ensures a delicious roast every time!

I usually serve a rib roast with scalloped potatoes and a salad but you could have mashed potatoes or even stuffing with yours.  My Peppery Baked Onions are a unique side dish to this roast.  Enjoy it this Christmas or for any special occasion.

Rib Roast with Horseradish Sauce

1 6-8 pound Rib Roast
Salt and Pepper
Dried Thyme

1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons Dijon Mustard

Preheat oven to 450°.

Generously rub roast with salt and pepper.  Lay meat in a roasting pan (on a rack), ribs down and roast for 20 minutes.  Lower temperature to 325° and roast an additional 19 minutes per pound for medium-rare meat (22 minutes for medium).

Meanwhile, combine sour cream, horseradish and mustard in a bowl and mix together.  Add more horseradish if desired.

Pull roast out and sprinkle with thyme in the last 30 minutes.  Insert a meat thermometer and when the internal temp reaches 115-120°, remove the roast from the oven.

Cover pan with foil so the roast will continue cooking and let the juices seal.  The meat is finished when its internal temperature has reached 127°.

I recently made this turkey for just Greg and I.  We dined on it with stuffing and salad and then made lots of leftovers with what was left.  The carcass made an excellent turkey stock and soup.  Lunch the next day was soup and stuffing and turkey sandwiches.  Some of the meat was used the following day in a turkey rice salad.  The rest was frozen for future use in a casserole.  So…even with just two people in our house we were able to use the whole bird!

Cooking Tip: I asked my butcher to remove the backbone.  He did tell me that a smaller bird is easier to do this with.

BUTTERFLIED TURKEY

Ask the butcher to remove the backbone of the turkey.

• 1 tablespoon fennel seeds, ground
• 2 teaspoons minced fresh sage
• 1 teaspoon poultry seasoning
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 3 tablespoons olive oil
• 1-2 tablespoons melted butter
• 1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Turkey Stock or Stuffing
• 2 cups (or more) Turkey stock or low-salt chicken broth
• Fennel Fronds for garnish (use the leftovers from your stuffing).

Mix fennel seeds, sage, seasoning, salt, and pepper, melted butter and then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under.

Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread fennel oil under skin. Massage to even out thickness of stuffing. Spread remaining fennel oil over remaining turkey skin.

Set rack at lowest position in oven and preheat to 350°F. Pour 1 cup stock or broth onto baking sheet and under the rack under turkey.

Roast turkey until thermometer inserted into thickest part of thigh registers 160°F to 165°F, adding stock by cupfuls if pan is dry, 2 to 2 1/2 hours. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices to make a gravy. While turkey rests, prepare gravy.

I’ve attempted many mashed potato variations and I feel the need to say this…if you’re going to make mashed potatoes…make them with butter and sour cream!  I just can’t abide those low cal mashed potatoes that use chicken broth instead of butter.  To me, low cal mashers taste…well, like low cal mashers.

So…what the heck… you don’t eat mashed potatoes every night so live it up when you eat them!

Try these delicious lumpy mashers unpeeled as shown below or you can peel the potatoes first and mix them with an electric mixer if you like them smooth.   I tend to like the unpeeled lumpy version better but every family has it’s favorite type.

Cooking  Tip – I originally posted this recipe a few years ago but my friend Kathleen Smith asked me for a  recipe she could make ahead of time for Christmas Eve.  I totally get why she would want to do that.  When the hostess has to mash the potatoes right before serving there’s always a bit of stress.  I have made these potatoes ahead of time (even the night before).  Just make them up and refrigerate.  If you want to bring them to someone’s house, simply put them in a casserole dish to rewarm.  If not, you can rewarm, and then re-whip them with a small amount of milk and some melted butter.  Perfect!

Garlic Mashed Potatoes

• 1-2 heads garlic
• 3 lb Yukon gold or Red potatoes, unpeeled, scrubbed, cut into 1 inch wedges
• ¼ cup butter (1/2 stick)
• ½ cup sour cream
• Splash of milk
• Salt
• White pepper*

Preheat oven to 375°.  Separate garlic into cloves and peel.  Put cloves on foil and drizzle with olive oil.  Fold foil over garlic and crimp edges to seal.  Bake until garlic is soft, about 30 minutes and set aside.  When cooled mash well.

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes.  Drain potatoes and return to same pot.  Add butter, sour cream and garlic and mash well.  (if you like your potatoes smooth, mix with an electric mixer).  Mix in milk to thin a bit – just a splash or two – add to reach desired consistency.

*Season to taste with salt and pepper (white pepper is very strong so be cautious with it and taste as you add).  I use the white pepper because it doesn’t leave black specks.

You can flavor the potatoes differently by adding parmesan cheese, using buttermilk or adding green onions.

After trying countless versions of stuffing over the years, (including a yucky sourdough, artichoke and parmesan version), I’ve finally figured out what the perfect combination is for the yummiest stuffing ever.  I’ve always known what ingredients I prefer and the perfect blend – savory combined with a little sweet and crunchy. But my stuffing always came out just a bit too chunky.  The vegetables were too prevalent and instead of simply giving my stuffing the flavor it needed, they overwhelmed the bread and other ingredients.

Then I came across a recent article by the editor in chief of Bon Appétit, Adam Rapoport and his mother’s brilliant solution to my dilemma.  Of course…it’s the food processor.  Silly me.  All this time I’ve been trying to get the veggies chopped up but I didn’t use that wonder tool.  It really made a difference with my stuffing this year.  Delicious!

So, is it dressing or stuffing?  Well, I’m naming it “stuffing” even though I don’t stuff anything with it!  I’ve tried stuffing turkeys and pork loins and even sticking stuffing under the skin of turkeys.  All a waste of time in my opinion.  Plus, stuffing is best when crunchy on top and you can’t get crunchy inside of a turkey.

Tips and Tricks – Leftover stuffing can be used in sandwiches or as appetizers for Holiday parties.  Try using it to stuff your mushrooms or…these cool stuffing balls!  

• Easier version – If you prefer to not use the giblets, no worries at all.  Just delete the giblets, neck, celery leaves and sprigs of parsley, peppercorns and bay leaf.  Add 4 cups of canned chicken or turkey broth.
• Also, Greg tends to like to eat the giblets so even though I’ll cook them next time and use the broth, I’ll put the chopped giblets aside for him.

Holiday Stuffing

• 1 bag turkey giblets
• 1 turkey neck
• 4 celery stalks, coarsely chopped, divided
• ½ cup celery leaves
• 3 sprigs flat-leaf parsley, plus 1/3 cup leaves
• 8 black peppercorns
• 1 bay leaf
• 1 large chopped yellow onion
• 1 chopped fennel bulb
• 3 tablespoons unsalted butter, cubed, plus more
• 1 pound breakfast sausage, casing removed
• 6 oz – 1 cup dried cranberries or cherries – soaked in water for 20 minutes or more, then drained
• 1 cup chopped pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 10-oz. bag Herb Seasoned Stuffing (I like Cubbison)
• Kosher salt and freshly ground black pepper

 Combine giblets (reserve liver), neck, 1 chopped celery stalk, celery leaves, parsley sprigs, peppercorns, and bay leaf in a saucepan. Add 6 cups of water; bring to a boil. Lower heat; simmer for 30 minutes. Add liver; simmer until broth measures 4 cups, about 30 minutes longer. Strain; reserve broth. Pick meat from neck and chop giblets; set aside.

Preheat oven to 350°. Butter a 2-qt. baking dish.

Cook sausage in a large skillet over medium heat until cooked through, about 10 minutes. Place sausage in a bowl and leave drippings in pan.

Sautee onion, fennel and remaining celery in sausage drippings and some additional butter if needed.

Chop parsley leaves and sautéed veggies in a food processor. Add neck meat, giblets, and sausage; pulse just to combine. Transfer to a large bowl; stir in dried fruit, chopped pecans, dried herbs and stuffing mix. Add turkey broth by 1/2 cupfuls, mixing until moist but not wet. Season with salt and pepper; transfer to prepared baking dish.

Cover dish with foil. Bake until heated through, about 40 minutes. Uncover dot with butter and bake until browned, about 20 minutes longer.