Food Bites - February 23

• Chili-Rubbed Salmon – from Real Simple magazine.
• Ham, Potato and Leek Soup – from Simply Recipes.
• Digital Cookbook for your kitchen.

Written by Ian McKenzie on February 23rd, 2007 with no comments.
Read more articles on Soup and Seafood and Books.

24 Low-Fat Dinner Recipes

Real Simple magazine has posted 24 low-fat recipes exclusively on the web: 

Meat

Feta Chicken with Zucchini

Hoisin-Glazed Chicken with Cabbage Slaw

Pork with Cider Pan Sauce

Soy-Marinated London Broil

Pasta

Linguine with Broccoli Rabe, Bacon and Corn

Pasta Carbonara

Pasta with Ricotta, Herbs, and Lemon

Pasta with Tomato-Mushroom Sauce

Seafood

Halibut with Tomato, Orange and Dill

Moroccan Shrimp

Tuna with Black Pepper, Artichokes, and Lemon

Poached Halibut with Green Beans and Red Potatoes

Scallops in Parchment

Shrimp with Arugula Couscous

Steamed Fish and Vegetables

Soups and Stews

Lentil Stew with Oranges

Tortellini Soup

Watercress Soup and Ham Biscuits

Winter Lentil Soup

Vegetarian

Butternut Squash with Couscous and Chutney

Linguine with Caper and Green Olive Sauce

Mushroom Barley Soup

Smashed White Bean and Avocado Club

Vegetable Fried Rice

Low-Fat Dinner Recipes | RealSimple.com

Written by Ian McKenzie on January 3rd, 2007 with no comments.
Read more articles on Beef and Main Dish and Diet and Poultry and Soup and Pork and Vegetable and Stew and Seafood.

Blueberry Salsa

Ingredients:

• 2 tablespoon, finely chopped
• 1 tablespoon jalapeno pepper, finely chopped
• 1/2 large pink grapefruit
• 1 teaspoon honey
• 1 tablespoon lime juice
  1 cup blueberries

Directions:

1. Section pink grapefruit and discard membrane.
2. Dice grapefruit and mix with chopped onion, jalapeno pepper, honey and lime juice.
3. Stir in blueberries last.

Serve with salmon, halibut or swordfish.

Written by Ian McKenzie on September 7th, 2006 with no comments.
Read more articles on Sauces and Condiments and Seafood.

Coquilles Saint Jacques

750 g fresh or frozen scallops 1 ½ pounds
175 mL dry white wine 3/4 cup
15 mL lemon juice 1 tbsp
250 mL sliced fresh mushrooms 1 cup
25 mL thinly sliced green onion or shallots 2 tbsp
1 clove garlic, minced 1
50 mL butter or margarine 1/4 cup
75 mL all-purpose flour 1/3 cup
pinch ground nutmeg 1/8 tsp
dash of pepper
250 mL milk 1 cup
250 mL soft bread crumbs 1 cup
25 mL butter or margarine, melted 2 tbsp

Thaw scallops, if frozen. Halve any large scallops. In saucepan combine scallops, wine, lemon juice, and ½ tsp salt. Bring to boiling. Reduce heat; cover and simmer for 1 minute. Drain, reserving 1 cup of the wine mixture (add water if necessary to make 1 cup of liquid).

Cook mushrooms, green onion or shallots, and garlic in 1/4 cup butter or margarine till tender. Stir in flour, nutmeg, pepper, and ½ tsp. salt. Add milk and reserved 1 cup of wine mixture all at once. Cook and stir till thickened and bubbly. Stir in scallops; heat through. Spoon mixture into 6 buttered coquilles (baking shells), shallow individual casseroles, or 6-once custard cups. Toss bread crumbs with 2 tbsp melted butter or margarine; sprinkle over scallop mixture. Bake in 400 F over about 10 minutes or till lightly browned.

Makes 6 servings.

from Nova Scotia Agricultre and Fisheries

Written by Ian McKenzie on August 25th, 2006 with no comments.
Read more articles on European and Seafood.

Pecan Crusted Baked Salmon

Ingredients:

• 1/2 cup packed dark brown sugar
• 1/2 cup apple juice
• 1/4 cup soy sauce
• 1 tsp freshly ground pepper
• 3 1/2 lb salmon fillet
• 1 cup chopped pecans, toasted
• 1 tbsp butter, melted
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Directions:

1. Combine brown sugar, apple juice, soy sauce and 1 tsp pepper in a bowl, mix well and pour into an extra-large freezer bag.
2. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 2 - 3 hours. NB. If you don’t have a freezer bag, marinade the salmon in a 9 X 13 pan.
3. Line a large rimmed baking sheet with parchment paper. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on the parchment paper.
4. Combine pecans, melted butter, salt and 1/4 tsp pepper. Gently press pecan mixture evenly on top of salmon. Bake at 425ºF for 40 - 45 minutes or until fish flakes easily with a fork.

Serves 8 - 10.

Technorati Tags: Recipes, Seafood, Salmon, Main Dish

Written by tubaism on June 28th, 2006 with no comments.
Read more articles on Main Dish and Seafood.

Seafood Jambalaya

Serves 8

Ingredients:

• 2 tbsp. butter
• 1 lb. Andouille sausage, cut into 1/4 inch slices
• 1 large onion, cut into large dice
• 1 large bell pepper, any colour, cut into large dice
• 3 ribs of celery, cut into large dice
• 1 small head of garlic, peeled & minced
• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 2 large tomatoes, cored, peeled, seeded & chopped
• 1 pound medium shrimp, peeled
• 1/2 lb. Fish fillet (diced trout, carp, & bass work well)
• 2 bay leaves
• 3 cups long grained rice
• 6 cups water
• 1 pint-shucked oysters, with their liquor
• 2 bunches green onions, thinly sliced
• Hot sauce to taste

Directions:

1. Combine the butter and sausage in a heavy pot over med-high heat, and sauté for about 6 minutes, stirring occasionally.
2. Add the bell pepper, onion, celery, garlic and seasonings. Sauté still over high heat for about 8 minutes, or until the vegetables have browned and caramelized.
3. Add the tomatoes, shrimp, fish and bay leaves, stir.
4. Add the rice, stir gently and add the water.
5. Continue to stir while bringing to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid.
6. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking the residual heat.
7. To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.

Written by tubaism on May 24th, 2006 with no comments.
Read more articles on Main Dish and Cajun and Seafood.