Crockpot Creations: Pot Roast with Root Vegetables

Pot Roast with Root Vegetables
Serves 8
Adapted from Tyler Florence

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water (I prefer to use low-sodium beef broth or dry red wine)
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced (I use 1 bag of baby carrots)
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

1) Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.

2) After browning beef on all sides, remove roast from dutch oven, and place in slow cooker. Add 1 teaspoon olive oil to dutch oven and return pan to medium high heat. Add carrots (1 package baby) and mushrooms, cook until softened, about 5 to 7 minutes.

3) Remove browned vegetables from skillet and place in slow cooker insert. Add 1 cup of beef stock (substituted for the cup of water) and crushed tomatoes to skillet as to deglaze the pan by bringing the broth to a simmer and scraping up any browned bits. Pour liquid into slow cooker adding the onions and four quartered potatoes.

4) Make sure to scatter the vegetables and herbs around the pot roast, season with salt and pepper. Drizzle with the remaining tablespoon of oil. Cook the pot roast on low for 4 to 5 hours, until the beef is fork tender.

5) Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Crockpot Creations: Hearty Beef Stew

Slow-Cooker Hearty Beef Stew
America's Test Kitchen
Serves 6 to 8
Advance Prep Time: 1 hour
Slow Cooker Time: 9 to 10 hours on low or 6 to 7 hours on high

It is important that the potatoes be 2 to 3 inches in diameter (about 5 oz each) so that they cook at the same rate as the other vegetables in the slow cooker. If you like your stew a big thicker, don't add more flour (which will taste pasty), but rather mash some of the potatoes into the stew before serving.

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch pieces
Salt and pepper
2 Tablespoons vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 Tablespoons tomato paste
2 cups low sodium chicken broth
2 cups low sodium beef broth
2 bay leaves
1 Tablespoon minced fresh thyme or 1 teaspoon dried
2 pounds red potatoes (6 medium), scrubbed (see note above)
1 pound carrots, peeled and cut into 1 inch pieces
1/2 cup all purpose flour
1 cup frozen peas
1/4 cup minced fresh parsley

1) Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the vegetable oil in a 12 inch skillet over medium high heat, until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons vegetable oil and the remaining beef.

2) Add the remaining 2 teaspoons oil to the empty skillet and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scraping up any browned bits. Simmer until the wine is reduced by half, about 3 minutes, then pour into the slow cooker.

3) Add the chicken broth, 1 1/2 cups of beef broth, the bay leaves and thyme to the slow cooker. Nestle the potatoes and the carrots into the slow cooker around the edges. Cover and cook, either on low or high, until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.

4) When the meat is tender, remove the potatoes with a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the cooker on high (if necessary). Whisk the flour with the remaining 1/2 cup beef broth until smooth, then stir into the slow cooker. Quarter the potatoes and return to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce has thickened and no longer tastes of flour, 15 to 30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.

Serving suggestion: serve with crusty French bread and a green tossed salad.

Crockpot Creations: Weeknight Chili

With a busier schedule this fall and winter, I have turned to my trusty old friend, the CrockPot to save the day! Over the next few weeks, I will try and post several of my new favorite slow cooker recipes.

Slow-Cooker Weeknight Chili
America's Test Kitchen
Serves 6-8
Advance Prep Time: 30 minutes
Slow-cooker time: 6 to 7 hours on low or 4 to 5 hours on high

This recipe uses 1/4 cup chili powder, which sounds like a lot. However, after 6 to 7 hours in the slow cooker, the heat diminishes and becomes mellow and smooth. For a spicier chili, increase the cayenne and serve with hot sauce.

2 Tablespoons vegetable oil
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1/4 cup chili powder
1 Tablespoon cumin
1/2 teaspoon cayenne pepper
Salt
6 garlic cloves, minced
2 pounds (85 percent lean) ground beef
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans red kidney beans, rinsed
Pepper

1) Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic, and cook for 15 seconds.

2) Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes.

3) Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits. Bring to a simmer, and then pour into the slow cooker.

4) Cover and cook, either on low or high, until the meat is tender, 6 to 7 hours on low or 4 to 5 hours on high. Stir in the rinsed beans during the last hour of cooking. Before serving, season with salt and pepper.

5) Serve with shredded cheddar cheese, chopped onions and corn bread.

Blackberry Cobbler: More Yummy Summer Desserts

This recipe comes from Meryl Freeman, a faithful, kind friend from church. My husband and I had a picnic on the National Mall with Meryl and her husband, Ted, earlier this summer. She spent that afternoon picking wild blackberries growing around her neighborhood and then threw them together to create this delicious, yet simple, blackberry cobbler.

***Picture to come, once I make this recipe tomorrow***

BLACKBERRY COBBLER

Serves 6

4 cups blackberries

1 egg

1 cup sugar

1 cup flour

6 Tablespoons butter, melted

1 Tablespoon lemon juice (fresh is best)

Fresh whipped cream, if desired

Preheat oven to 375°.

Place 4 cups fresh blackberries in a lightly greased 8 in. square baking dish; sprinkle with 1 Tbsp. lemon juice.

Stir together 1 egg, 1 cup sugar, and 1 cup flour until mix resembles coarse meal. Sprinkle over fruit. Drizzle 6 Tbsp. melted butter over topping.

Bake for 35 min. or until lightly browned and bubbly.

Let stand 10 min. Serve warm with whipped cream.

Berry Delicious Desserts: Part 2

Easy Berry Cobbler
America's Test Kitchen Family Baking Book

Serves 6


This cobbler is topped with store-bought sugar cookie dough, making it quick and easy to prepare. Of course, you can use homemade sugar cookie dough. Of course, you will only use half of a normal sugar cookie dough recipe, so bake cookies or freeze the remaining dough. Don't be tempted to use more than 8 oz of cookies dough- it will not cook through in the center.

2 pounds of frozen blueberries, strawberries, and/or blackberries
1/4 cup (1 3/4 oz) plus 2 teaspoons sugar
2 teaspoons corn starch
8 ounces sugar cookie dough (see note above)
1/8 teaspoon ground cinnamon
1 teaspoon lemon zest (my addition!)

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line a large rimed baking sheet with foil.

Microwave the berries in a 9-inch deep dish pie plate until hot, 10 to 15 minutes, stirring half-way through heating. Note: if the berries are fresh, reduce the time in the microwave, 5 to 7 minutes. Drain the berries through a fine mesh strainer, discarding all but 1/4 cup of the juice. Toss the hot berries, reserved 1/4 cup juice, 1/4 cup of the sugar, and cornstarch together in a large bowl. Add lemon zest here, if using.

Spread the berries into the warm pie plate and place it on top of prepared baking sheet. Pinch off teaspoon-sized pieces of the cookie dough and arrange them evenly over the top of the filling (the filling should still be hot). Toss the remaining 2 teaspoons sugar with the cinnamon and sprinkle over the dough.

Bake the cobbler until the filling is bubbling and the dough is golden brown and cooked through in the middle, about 25 minutes, rotating the baking sheet halfway through baking. Let cool for 15 minutes before serving.

Serving suggestions: serve with whip cream or vanilla ice cream. Also, substitute half the blueberries with peaches. That would be a fantastic combination!

To Make Ahead

The baked cobbler can be held at room temperature for up to 30 minutes before serving.

Berry Delicious Desserts: Part 1

With all the berry picking this summer, I have been need of good recipes for all of them! Aside from jam and blueberry muffins, I determined it was just the right time for a berry tart!


I followed this recipe exactly as printed, and I had no problems.



Easy Fresh Fruit Tart

Cooks Country, 8/2007

Turbinado, a coarse raw sugar, works especially well in place of the granulated sugar sprinkled on the pastry. Although we liked a mix of berries, virtually any ripe fruit—alone or in combination—will work here. Smooth jelly (rather than chunky jam or preserves) is a must for this recipe.

Serves 4 to 6

1	(9 1/2 by 9-inch) sheet puff pastry , thawed overnight in refrigerator
2	teaspoons sugar
1/8	teaspoon ground cinnamon
4	ounces cream cheese , softened
1/2	cup plus 2 tablespoons strawberry jelly
1	teaspoon vanilla extract
3	cups fresh berries

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Unfold thawed pastry onto baking sheet and, following photos at right, prepare pastry shell.

Combine sugar and cinnamon and sprinkle mixture over inside of tart shell. Transfer to oven and bake until pastry and sugar are deep golden brown, 15 to 22 minutes. Transfer to wire rack and let cool at least 1 hour.

While crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth. Refrigerate until ready to use. (Mixture can be made up to 2 days in advance; stir well before using.)

Spread cream cheese mixture over inside of cooled tart shell. Place remaining jelly in large microwave-safe bowl and microwave on high power until jelly melts, about 30 seconds. Add berries to bowl and toss gently until coated with jelly. Spoon berries over cream cheese mixture and refrigerate until jelly is set, at least 1 hour and up to 24 hours. Let sit at room temperature for 30 minutes. Serve.


STEP BY STEP: Turning Puff Pastry into a Tart Shell

1. Brush a 1/2-inch border along the edges of the pastry with water. Fold the long edges of the pastry over by 1/2 inch, then fold the short edges over by 1/2 inch.	2. Working lengthwise, lightly score the outer edge of all folded edges of the tart shell with a paring knife.
3. To prevent the center of the tart from puffing up in the oven, poke the dough repeatedly with a fork.

Puff Pastry: One of my new favorite things

Pâte feuilletée [literally, layered dough] – pat fe-yeah-teh – is the French for puff pastry, a fine and versatile pastry used in many pâtisseries and baked good: from mille-feuilles to flans. It consists in a basic dough, the détrempe – deh-tramp – spread with a good share of beurre manié – bear man-yeah –, then successively folded and rolled out; hence the layer part of its French name. Puff pastry can come in one of three ways: 1) store bought, easy to defrost and use; 2) homemade hard way- long and painful process; or 3) an apparently easy and tasty way.

While browsing the internet for other puff pastry recipes, I stumbled across another blog called Fab Frugal Food. Donna, the blog's keeper, posted her own recipe for puff pastry which I am eager to try this weekend. She has tried to make her own 30 times, and finally settled on this recipe. Talk about my kind of woman!

5 MINUTE HOMEMADE PUFF PASTRY

1 1/4 cup unbleached all purpose flour
1/4 teaspoon salt
8 ounces cream cheese, cold
8 ounces unsalted butter, cold
1 tablespoon cold water

Preheat oven to 425 degrees.

Place flour and salt in a food processor. Cut cream cheese and butter into small cubes and add to food processor. Pulse in 1-second pulses for about 8 to 10 pulses, until small crumb stage.

Turn processor on and stream in the water, just for a few seconds until the dough begins to come together in a ball. Flatten dough into a small disc, wrap in plastic wrap and then refrigerate for 4 to 24 hours.

Turn out onto a lightly floured surface. Roll out to 1/4 inch thickness. Fold dough over itself in thirds. Roll out to 1/4 inch thickness again.

Cut into shapes as desired and bake on a baking sheet with parchment paper. Bake near top of of oven for 12 to 15 minutes, depending on size of shapes, until light golden brown, watching closely the last few minutes so as not to burn.

Garden Inspired: Chicken Saltimbocca

This week in my menu planning I decided to use the fragrant sage and basil we have in our second container garden. Sage served as my inspiration for this recipe. I followed Cook's Illustrated's recipe with a few substitutions: I used thin sliced country ham instead of prosciutto; dried parsley instead of fresh; 3 teaspoons/1 tablespoon of fresh lemon juice instead of 2 teaspoons.

Honestly, I was surprised how flavorful, quick and delicious this dish turned out. My husband raved about the flavor! And he had seconds.

Serving ideas: Serve with french bread, roasted garlic, roasted asparagus or green beans, mashed or baked potatoes or even yummy risotto.

Chicken Saltimbocca

Serves 4. Published March 1, 2008. From Cook's Illustrated.

Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet of uniform thickness. If cutlets are unavailable, you can make your own with four (8-ounce) boneless, skinless chicken breasts (see “Cutting Your Own Cutlets,” related content). Although whole sage leaves make a beautiful presentation, they are optional and can be left out of step 3. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken.

1/2	cup unbleached all-purpose flour
	Ground black pepper
8	thin-cut, boneless, skinless chicken cutlets (about 2 pounds), trimmed of ragged edges as necessary (see note)
1	tablespoon minced fresh sage leaves , plus 8 large leaves (optional)
8	thin slices prosciutto , cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces)
4	tablespoons olive oil
1 1/4	cups dry vermouth or white wine
2	teaspoons juice from 1 lemon
4	tablespoons unsalted butter , cut into 4 pieces and chilled
1	tablespoon minced fresh parsley leaves

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour and 1 teaspoon pepper in shallow dish.

2. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.

3. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add sage leaves (if using) and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate; reserve. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to wire rack set on rimmed baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.

4. Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. (Note: leave heat on medium or medium high in order to simmer off the extra liquid. I found it took longer when I put the heat on low.) Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.

Step-by-Step

Saltimbocca Made Simple

1. FLOUR CHICKEN ONLY
No need to flour the prosciutto before sautéing, just the chicken.

2. SPREAD SAGE FLAVOR
Sprinkling the cutlets with sage and topping with prosciutto distributes flavor evenly.

3. FORGET THE TOOTHPICK
Searing the cutlets prosciutto-side down first helps the ham stick.

4. MAKE SAUCE
Stir the vermouth into the pan, reduce, and finish with butter. Spoon over cutlets.

Summer Berries: Blueberry Streusel Muffins

Last summer, I was introduced to strawberry picking out in Southern Maryland. While last fall, my husband and I joined a group of friends from our church to go apple picking! As a native Texan, I have never picked my own produce before, and after these two experiences, I was hooked.

This summer alone I have picked over 40 pounds of fresh strawberries, red, purple and black raspberries and blueberries. With all these berries laying around our house, I am now in search of good recipes for all of them. This blueberry muffin recipe is my favorite so far.



Blueberry Streusel Muffins
From Cooks Country, Published June 2007

To prevent a streaky batter, leave the blueberries in the freezer until the last possible moment. Wyman's brand frozen wild blueberries are our first choice, but an equal amount of fresh blueberries may be substituted.

Makes 12

Streusel
1 1/4	cups all-purpose flour
1/3	cup packed dark brown sugar
1/3	cup granulated sugar
1/2	teaspoon ground cinnamon
	Pinch salt
7	tablespoons unsalted butter , melted
Muffins
4	tablespoons unsalted butter , melted and cooled slightly, plus extra for preparing muffin tin
2	cups all-purpose flour , plus extra for preparing muffin tin
1	large egg
1	teaspoon vanilla extract
1	cup granulated sugar
1	teaspoon grated lemon zest
1/2	cup buttermilk
1	tablespoon baking powder
1/2	teaspoon salt
1 1/2	cups frozen blueberries

1. For the streusel: Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

2. For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

3. Reserve 1 tablespoon flour. Whisk remaining flour, baking powder, and salt in large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.

4. Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 23 to 27 minutes. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cool completely. (Muffins can be stored in airtight container at room temperature for 3 days.)

Salute to the Mother Country: Chicken Enchiladas and Spanish rice

It is obvious if you take a look at me that I have some Hispanic blood running through my veins. Well, this blood runs through my veins and all the way to the tip of my taste buds! I grew up in Texas, and other than my family, I miss food the most from the Lone Star State.

Growing up, my grandma taught me how to make flour tortillas, refried beans and Spanish rice from scratch. Oh how I miss cooking with her. My dear mother also tutored me in her cooking ways- making wonderful Tex-Mex, more mild, but always able to be spiced up.

One of my favorites is one of the easiest- Chicken Enchiladas! You will find the recipe below.

Chicken Enchiladas

3 chicken breasts cooked & diced (Note: I cook my chicken in boiling water over medium high heat until no longer pink inside.)

8 oz. cream cheese (Note: the full fat version tastes the best, but 1/3 less fat is doable.)

1 medium white or yellow onion

1 stick butter

10-12 flour tortillas

8 oz, Monterey Jack cheese, grated (Note: I always use more than 8 oz)

1 small can Carnation evaporated milk

Pulse onion in food processor (or just chop up). Saute onion in butter until cooked through. Add cream cheese and blend together. Add chicken salt and pepper. Put about two big spoonfuls in tortilla. Roll up.Place in greased (I spray with Pam) 9 x 13 pan. Top with grated cheese. Pour milk over-not entire can. Bake at 350* for 20 minutes or less. Top with Salsa Verde, guacamole or Picante sauce.

If serving hungry men, I always double the meat, butter and cream cheese.

To accompany chicken enchiladas, I always make Spanish rice, refried beans, guacamole, and sometimes chili con queso. The recipe below for Spanish rice is pretty simple and flexible. If you do not have celery and carrots, you can substitute the whole bell pepper. Last time I made this rice, I used a whole red pepper instead of the other vegetables. It tastes great!

Spanish Rice

3 Tablespoons canola oil (Note: I use vegetable oil.)

1-1/2 cups uncooked long grain rice

1/2 white onion, chopped

1/4 cup celery, chopped

1/4 cup green bell pepper, chopped

1/4 cup carrot diced

1 teaspoon salt

2 teaspoons ground cumin (Note: essential for flavor!)

1 Tablespoon garlic, minced

1/2 teaspoon black pepper

3 cups chicken broth

1 8 oz. can tomato sauce

Heat oil in skillet and sauté the rice until golden brown. Add the vegetables and seasonings and continue to cook for 1to 2 minutes more. Add the broth and tomato sauce and bring to a boil. Cover and simmer for 15 minutes. Remove the rice from the heat and let sit for 5 minutes. Fluff and serve. Serves 6 to 8.

Persian Desserts: Baklava

At my work, I am helping plan and coordinate a fundraiser this weekend. I throughly love planning all the details to try to assure a smooth party. For this party, we are having Persian appetizers and desserts. Shopping around for the appetizers has proven to be quite a challenge. Everything is so expensive! Thus, I decided to try and make my own...for the fun of it.

Last night, I attempted my first baklava. It turned out okay, yet slightly doughy in the middle. So today, I tried another recipe with my own several twists. If any of you actually know me, you know that I am a huge fan of America’s Test Kitchen/Cooks Illustrated/Cooks Country. While I love their recipes, some of them are over the top and have unnecessary steps. Hence, I have adapted their baklava recipe for a great dessert. If you have two hours of time, try it! You will not be sorry.



Baklava
Adpated from Cook’s Illustrated, Published March 1, 2004.

Makes 32 to 40 pieces.

A straight-sided traditional (not nonstick) metal baking pan works best for making baklava; the straight sides ensure that the pieces will have nicely shaped edges, and the surface of a traditional pan will not be marred by the knife during cutting, as would a nonstick surface. If you don’t have this type of pan, a glass baking dish will work. Make sure that the phyllo is fully thawed before use; leave it in the refrigerator overnight or on the countertop for four to five hours. When assembling, use the nicest, most intact phyllo sheets for the bottom and top layers; use sheets with tears or ones that are smaller than the size of the pan in the middle layers, where their imperfections will go unnoticed.

Sugar Syrup
1 1/4 cups granulated sugar
3/4 cup water
1/3 cup honey
1 tablespoon lemon juice from 1 lemon
3 strips lemon zest , removed in large strips with vegetable peeler
1 cinnamon stick
5 whole cloves
1/8 teaspoon table salt

Nut Filling
8 ounces blanched slivered almonds OR 8 ounces pecans
4-8 ounces walnuts
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons granulated sugar
1/8 teaspoon table salt

Pastry and Butter
1 cup unsalted butter (2 sticks), melted, and cooled slightly
1 pound frozen phyllo , thawed (see note)

Lightly roast the nuts in a 350 degree oven for 10-15 minutes, flipping nuts over half-way through.

While nuts are in the oven roasting, prepare your sugar syrup. For the sugar syrup: Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in airtight container up to 4 days.)

For the nut filling: Pulse pecans (or almonds) in food processor until very finely chopped, about twenty 1-second pulses; transfer to medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.

To assemble and bake: Brush 13- by 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Following illustration 1 below, and using baking pan as guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying. Note: I used wax paper instead of plastic wrap, which I found to slip too easily, causing the phyllo to get too wet.

Following illustration 3, place one phyllo sheet (from wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack), brushing each with butter.

Following illustration 4, evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack) and dab with butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter. Following illustration 6, use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Following illustration 7, use bread knife or other serrated knife ( I just used a sharp paring knife) with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.)

Bake until golden and crisped, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

1. Cover phyllo to keep moist.

2. But phyllo to fit in pan.

3. Butter bottom layers.

4. Spread nut Filling.

5. Butter more layers.

6. Compress layers.

7. Cut into diamonds, then bake.

8. Pour syrup over cut lines and garnish each piece with nuts.

Great Side Dish: German Potato Salad

German Potato Salad

Serves 6 to 8 as a side dish. America's Test Kitchen, Published September 1, 2003.

Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad.

	2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger
	Table salt
	8 ounces bacon (about 8 strips), cut crosswise into 1/2-inch pieces
	1 medium onion , chopped fine (about 1 cup)
	1/2 teaspoon sugar
	1/2 cup white vinegar
	1 tablespoon whole-grain German-style mustard
	1/4 teaspoon ground black pepper
	1/4 cup chopped fresh parsley leaves

Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.

While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes. Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt. Transfer to serving bowl and serve.

Summertime Desserts: Strawberry Shortcake

Strawberry Shortcake
Adapted from Lise Zinck and Betty Crocker

I can think of no other dessert I love better in summertime. Please enjoy this easy and delicious strawberry shortcake recipe during strawberry season. For DC residents, it will be over in just a few weeks!



2 quarts strawberries
1 cup sugar

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup vegetable shortening/crisco or butter (I use unsalted butter)
1 cup milk

Rinse strawberries in cold water. Hull and slice or quarter strawberries. (Note: slicing strawberries will make them go further.) Place strawberries in a bowl and sprinkle with one cup of sugar, stir, and let stand at room temperature for one hour. Use a potato masher to crush about 1/4-1/3 of the strawberries.

CAKE: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease and flour round 9 by 2-inch cake pan. Whisk flour, sugar, baking powder, and salt in a medium mixing bowl. Cut in shortening throughly with a pastry blender or two kitchen knives until mixture looks like coarse meal. Stir in milk-you may not need all of it- until just blended. Pat dough into greased pan.

Bake 15-20 minutes or until golden brown.

TO SERVE: Let cake cool slightly, remove from pan, and cut into 8 pieces. Spoon strawberry mixture over cake, making sure to moisten cake with sugar strawberry juice :) You may top with whip cream if you can handle the extra calories.

Yield: 8 servings

A Three Course Meal for $40: Silver Palate Style

A Three Course Meal for $40

Roasted Beet and Walnut Salad, Chicken Marbella, Orange-Scented Couscous, and Lime Baked Bananas

I will be trying out this meal next week. I will update this post with pictures and variations to the recipes listed below. Oh the fun of kitchen experimenting!

Roasted Beet and Walnut Salad

4 to 6 medium-size beets, about 2 pounds, rinsed, stem ends and roots trimmed to 1 inch
2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
1/3 cup coarsely chopped walnuts
4 Belgian endive, halved lengthwise, and then crosswise in the diagonal 4 ounces Danish blue cheese, coarsely crumbled

Preheat the oven to 350°F. Wrap the beets individually in aluminum foil. Place them on a baking sheet and roast until tender, about 1 hour (about 1 1/2 hours if they are large). Remove the beets from the oven and set aside until they are just cool enough to handle. Then unwrap the beets and slip the skins off.

Meanwhile, prepare the dressing. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.

Cut the beets into a 1/2-inch dice and place them in a bowl. Lightly toss with the dressing.

Just before serving, add the walnuts to the beets. Arrange the endive on individual salad plates. Divide the beets equally atop each salad and sprinkle with the cheese.


Chicken Marbella

2 chickens, 3 pounds each, quartered, excess fat removed
6 cloves garlic, peeled and finely chopped
2 tablespoons dried oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
Coarse salt and freshly ground black pepper, to taste
1/2 cup brown sugar
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley or cilantro leaves

In a large bowl, combine the chicken quarters, garlic, oregano, salt, olive oil, vinegar, prunes, olives, capers and juice, and bay leaves. Season with salt and pepper. Cover and let marinate, refrigerated, overnight.

Preheat the oven to 350°F.

Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Serve with the remaining juices.

Orange Scented Couscous

2 cups water
1 cup couscous
1 tablespoon finely grated orange zest
1 tablespoon fresh orange juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper, to taste


Bring the water to a boil over high heat in a medium-size saucepan. Remove the pan from the heat, stir in the couscous, cover, and let rest for 5 minutes.

Uncover and fluff the grains with a fork. Stir in the orange zest and juice, the olive oil, and cilantro. Season with salt and pepper. Remove to a serving bowl and serve immediately.

Lime Baked Bananas

2 tablespoons unsalted butter
6 bananas (I use 2 extra bananas in case one breaks)
Juice of 2 limes
2 tablespoons (packed) light brown sugar
Vanilla or Coconut Ice Cream, optional

Preheat the oven to 375°F.

Using some of the butter, butter a shallow baking dish large enough to hold the bananas.

Peel the bananas and lay them in the prepared dish. Drizzle with lime juice and sugar, and dot with the remaining butter.

Bake for 30 minutes, basting once or twice with the butter sauce. Serve hot, carefully removing the bananas to a platter with a long spatula. Spoon the sauce over the top and serve with ice cream if desired.

Chicken Salad

Chicken Salad with Grapes and Walnuts

Adapted from Gourmet, June 2003

I love this recipe! Delicious and fresh. Great served on toasted baguettes.

Note: I use reduced fat mayo and chicken breasts to make it healthier.

Yield: Makes 4 to 6 servings

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Toss together all ingredients in a large bowl until combined well.

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Adapted from Bon Appetit's June 2009 Issue, Lena Cederham Birnbaum
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

You can also substitute the poblanos for anaheim peppers; however, you will need at least 6 anaheim peppers to replace the 4 poblanos.

Yield: 6 servings

4 tablespoons olive oil, divided
2 1/2 pounds tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
1 cup (packed) chopped green onions
1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
12 5 1/2- to 6-inch-diameter corn tortillas
12 oz crumbled Cotija or feta cheese, divided

* Available in the produce section of some supermarkets and at Latin markets.

Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.

Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper.

Transfer 1 1/2 cups salsa verde to shallow bowl.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes. Remove shrimp mixture from heat.

Preheat oven to 350°F. Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 1 1/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.

Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.

Breakfast Time: Buttermilk Biscuits

Better Buttermilk Biscuits
Adapted from Food Network's Tyler Florence

These are my favorite biscuits I have ever made. Adding the melted butter before and after they bake give them an excellent final touch for the taste buds! Also, I always double this recipe to give to friends with some yummy homemade jam.

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

Lemon Bars: Part 2

Lemon Bars

Adapted from The Barefoot Contessa Cookbook

I love this recipe! If you like tart desserts, this recipe is for you!

Prep Time: 10 min

Inactive Prep Time: 30 min

Cook Time: 55 min

Level: Intermediate

Serves: 20 squares or 40 triangles

CRUST

1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt or pinch of table salt

FILLING

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Lemon Bars: Part 1

Lemon Squares
Adapted from America's Test Kitchen Family Cookbook

I admit I do not like chocolate, except for the outside of oreos. All the rest of the chocolate in the world repulses my poor taste buds. I have tried to like it, but I cannot stomach it. However, I do like to bake with chocolate of all sorts, and I have some knowledge of what most people like. I come from a large family- eight of us in all- all of us are quite honest, blunt when need be and even when there is no need. Needless to say, my four younger brothers, older sister, mother and father have all tried my baked goods throughout the years, sharing their opinions openly and honestly. Now, my husband gets that wonderful opportunity, and in our first year of marriage, he has twenty extra pounds to show for it! All in all, I love lemon bars, and I have tried at least 6 different recipes to find the perfect lemon bar. This recipe below seems to be the greatest hit among friends and family- smooth and not too tart!

It is important that both the filling and crust are warm when assembling the bars in step 4; this ensures that the lemon curd filling will cook through evenly. Be sure to zest the lemons before juicing them.

CRUST
1 1/4 cups (6 1/4 oz) all purpose flour
1/2 cup (2 oz) confectioners' sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened

FILLING
7 large egg yolks
2 large eggs
1 cup (7 oz) plus 2 tablespoons granulated sugar
1/4 cup grated fresh lemon zest (about 4 lemons)
2/3 cup fresh lemon juice (about 4 lemons)
Pinch of salt
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream (you can substitute light/table cream, but I do not suggest half and half- I made that mistake last time around trying to make a healthier recipe)
Confectioners' sugar for dusting

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil. To make a foil sling, cut about 12-inch length extra-wide heavy-duty foil (I use regular foil, and it works just fine); fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. FOR THE CRUST: Process the flour, confectioners' sugar, and salt together in a food processor to combine, about 3 pulses. Sprinkle the butter over the top and pulse until the mixture is pale yellow and has the texture of coarse sand, about 8 pulses. Sprinkle the mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, about 20 minutes. Note: if you do not have a food processor, you can easily use a pastry blender or two knives to cut the butter into the dry ingredient mixture.

3. FOR THE FILLING: While the crust bakes, whisk the egg yolks and eggs together in a medium saucepan. Whisk in the granulated sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium heat, stirring consistently, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Strain the mixture immediately into a bowl and stir in the cream.

4. Pour the filling over the warm crust. Bake the squares until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes, rotating the pan halfway through baking.

5. Let the bars cool completely in the pan, set on a wire rack, about two hours. To speed up the cooling process, I put the lemon bars in the refridgerator. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Dust with confectioners' sugar before serving. You can store the leftover lemon bars in the fridge for up to 3 days, but they do not normally last that long around my house.

1. Line pan with foil sling, then coat with cooking spray.

2. Press crumb mixture firmly and evenly into pan.

3. Pour filling into prebaked crust and spread into corners.

Birthday Cake

Ingels' Strawberry Cake

This cake was my favorite as a child (and maybe still as an adult)! My mother would faithfully bake me this rich, delicious cake every single birthday for me. In college, I would often make it for friends' birthdays and other celebrations. I hope you enjoy this simple yet delectable dessert!

1- 3 ounce box of strawberry jello

1/2 carton of 10 oz. frozen strawberries, thawed to room temperature

1 box of white cake mix

4 eggs

1 cup cooking oil (I tend to use vegetable or canola)

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously grease three 9-by-1 1/2-inch cake pans with vegetable shortening, dust cake pans with flour, and tap out excess.

In small bowl, dissolve jello in 1/2 cup hot water, stirring rapidly with a fork or whisk. Add 1/2 box of strawberries to jello and beat with mixture. Blend cake mix and oil in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 60 seconds. With mixer still running at lowest speed, adding eggs one at a time. After all eggs added, increase speed to medium, and blend well. Decrease speed to low again to fold in jello and strawberry mixture.

Divide batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake at 350 degrees in three greased and floured round cake pans. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 18 to 20 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.

Glaze:

1 stick of butter

1/2 box of frozen strawberries, thawed to room temperature

1- 16 oz box or less powdered sugar

Melt butter in sauce pot over stove on medium heat; monitor carefully as not to burn the butter. Remove from heat when melted. Stir in sifted confectioners sugar, getting out lumps with a slotted spoon. Add strawberries, and continue to work out those lumps!

Poke each layer of the cooled cake with toothpicks.Begin by adding glaze to bottom layer, middle layer and finishing with the top layer. Concentrate on the top layer and leave the pretty strawberries to decorate the cake.

Food is cutest in mini size: Mini Quiche

ONE-BITE VEGETABLE QUICHE
Adapted from the PerfectPantry.com

Yummy, easy and quick- great combination! Each box of phyllo shells makes 15 miniature quiches, perfect for entertaining. However, the first time I tried my hand at these, my husband and I could not find phyllo shells in the grocery store so I used a two inch biscuit cutter to cut out puff pastry. Each sheet of puff pastry rendered 12 mini shells, two sheets of pastry per box.

1 package mini phyllo shells
1 large egg
1 tsp olive oil
1 Tbsp minced onion or shallot
1 Tbsp minced red bell pepper
1 Tbsp minced zucchini
Pinch of minced fresh thyme
Pinch of minced fresh parsley or chives
Kosher salt and black pepper or piment d'Espelette, to taste

Remove the shells from the package and place on a baking sheet lined with a Silpat or parchment paper.

Preheat oven to 375°F. In a small bowl, whisk the egg and set aside.

In a small nonstick frying pan, heat the oil. Add onion, bell pepper, and zucchini, and sauté for 2 minutes, until the vegetables are slightly cooked. Remove from heat, allow to cool for one minute, stir in the herbs, and add the mixture to the egg. Season with salt and pepper. Fill the shells with the egg mixture. Bake for 12-14 minutes, until egg is set. Serve hot or at room temperature.

Trying to cook healthy: Tilapia

Broiled Tilapia with Thai Coconut-Curry Sauce
Adapated from Cooking Light, September 2002

Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the sauce.

1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge) CALORIES 506 (30% from fat); FAT 17.1g (sat 5.9g,mono 6g,poly 2.5g); IRON 2.7mg; CHOLESTEROL 82mg; CALCIUM 47mg; CARBOHYDRATE 56.6g; SODIUM 616mg; PROTEIN 29g; FIBER 3.1g