My Recipe Collection

Sauteed Beets with Mustard Seeds

Time: 40 minutes
Servings: 4

2 lb gold and red beets (about 8 medium or 16 baby beets), scrubbed and rinsed
3 tablespoons canola oil
1/2 teaspoon mustard seeds
2 small green serrano chile peppers, sliced into 1/4″ rounds
1/4 teaspoon salt
2 tablespoons finely chopped fresh cilantro leaves
1 - 2 tablespoons freshly squeezed lemon juice
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1. Cover beets with water in medium pot and bring to a boil. Reduce heat, cover, and simmer 20 minutes or until just tender. Drain, cool, peel and chop beets into 1/2″ cubes (quarter baby beets, if using).

2. Heat oil in large skillet over high heat. When it begins to smoke, add mustard seeds and cover pan with lid or splatter screen. When they have stopped sputtering, stir in peppers. Add beets and salt. Toss, cover and cook another 6 to 8 minutes to allow flavors to blend.

3. Toss with cilantro and lemon juice (to taste).

Whole Roasted Fish with Lemon and Oregano

Substitute red snapper if you can’t find sea bass, and tuck sprigs of fresh oregano, if you have any on hand, in the cavity along with the garlic and lemon.

Time: 40 minutes
Servings: 4

1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon kosher salt, divided
2 whole sea bass (1 1/4 pounds each), cleaned by fishmonger
2 cloves garlic, sliced
8 thin slices lemon
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1. Preheat grill or broiler to medium-high and coat rack lightly with cooking spray.

2. Whisk together oil, lemon juice, oregano, pepper, and 1/2 teaspoon of the salt in small bowl. Set aside. Make 3 shallow vertical slits along each side of fish and rub with remaining 1/2 teaspoon salt. Brush inside of fish with oil mixture and stuff with garlic and lemon slices.

3. Grill fish 16 to 20 minutes, turning and basting twice with remaining oil mixture, until fish is golden brown and flesh begins to turn opaque. Let fish rest 10 minutes before serving.

Lemon Roasted Potatoes

The squeeze of lemon at the end adds a tangy note. Serve them warm with fish or as a room-temperature appetizer with tzatziki.

Time: 1 hour
Servings: 6

1/4 cup water
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 pounds boiling potatoes, peeled and cut lengthwise into 1/2-inch wedges
2 tablespoons freshly squeezed lemon juice
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1. Preheat oven to 425°F. Pour water into 12″x9″ baking dish.

2. Whisk together oil, salt, oregano and pepper in large mixing vowl. Add potatoes and toss. Pour into baking dish.

3. Roast potatoes 30 minutes, turning halfway through. Drizzle lemon juice over top and roast 10 to 15 minutes longer until browned and cooked through.

Pitas with Tzatziki
by Prevention

Time: 15 minutes + chilling time
Servings: 6

2 cups low-fat plain Greek-style yogurt
1 cup peeled, grated cucumber, spun dry in salad spinner
4 cloves garlic, grated
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
6 large whole wheat pitas (6″-7″ diameter)
1 tablespoon extra virgin olive oil
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1. Mix together yogurt, cucumber, garlic, lemon juice, salt and pepper in medium bowl. Chill, covered, 1 hour.

2. Brush both sides of pitas lightly with oil. Heat in batches in large skillet over medium heat, 3 to 4 minutes per side, until golden and puffed. Serve pitas with tzatziki and souvlaki.

Pork Souvlaki
by Prevention

Time: 30 minutes
Servings: 6

1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano, divided
1 teaspoon kosher salt, divided
2 pinches black pepper, divided
2 lb pork loin roast, trimmed and cut into 1″ cubes
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1. Preheat grill or broiler to high.

2. Whisk together oil, lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of pepper in small bowl and set aside. Thread pork cubes onto 12 skewers. (if using wooden skewers, soak them in water 30 minutes beforehand). Sprinkle skewers with remaining 1/2 teaspoon oregano, 1/2 teaspoon salt and a pinch of pepper.

3. Grill souvlaki 8 to 10 minutes, turning occasionally, until browned and just cooked through. Remove from heat and brush generously with oil mixture on all sides. Serve with pitas, tzatziki, chopped tomatoes, and onions.

Lemon Chiffon Pie
by Karo
Prep time: 20 minutes
Chill time: 2 hours total
Yield: 1 pie

1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, iptional
2 cups (about 4 ounces) nondairy whipped topping, thawed
1 9-inch graham cracker crust
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Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let sit 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup and food coloring. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.

Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.

Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.

Baked Shrimp and Feta
from Everyday with Rachel Ray
6 to 8 servings
Prep time: 10 min
Cook time: 40 min

2 pounds large shrimp, peeled and deveined
Juice of 1 lemon, plus wedges for serving
6 tablespoons extra virgin olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
1 cup tomato puree
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
Salt and pepper
1/2 pound feta cheese, crumbled
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1. Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

3. Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

Swap it: Use basil or thyme in place of oregano.

Cranberry Fruit Conserve
Copyright 2002, Barefoot Contessa Parties!, All rights reserved

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 cups
User Rating: 5 Stars

Episode#: IG1B12
Copyright © 2006 Television Food Network, G.P., All Rights Reserved