My Recipe Collection

Grapefruit Salmon

Dust a 6-oz salmon fillet with cumin, ground coriander, salt and pepper. Add to a pan with 1/2 cup sliced button mushrooms and 4 sprigs cilantro, chopped. Cook on medium heat for 2-3 minutes per side. Top with 5 diced grapefruit segments and serve.

Pepper Jack Stuffed Potatoes

4 medium baking potatoes
1/2 cup diced green onions
1 teaspoon canola oil
1 cup low-fat (1%) cottage cheese
2 teaspoons 1% milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grated pepper jack cheese
Paprika to taste
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1. Preheat oven to 375°F.

2. Scrub potatoes, pierce in several places with fork and arrange in baking dish.

3. Bake for 1 hour, or until tender when pierced with knife. Set aside to cool slightly.

4. Meanwhile, combine green onions and oil in nonstick skillet over medium-high heat; cook, stirring, until tender. Transfer to bowl.

5. Cut potatoes lengthwise in half and scoop out as much softened potato as possible, leaving shells intact. Add potato to green onion in bowl. Stir in cottage cheese, milk, salt and pepper. Stir in cheese.

6. Spoon mixture back into potato skins. Arrange in 9×13-inch baking dish. Sprinkle tops with paprika.

7. Bake for 20 to 30 minutes, or until potatoes are heated through and cheese is melted.

Easy Chicken Curry

Try this dish over brown rice seasoned with ginger.

Time: 1 hour
Servings: 6

4 tablespoons canola oil
2 medium yellow onions, finely chopped (about 3 cups)
2 teaspoons finely grated garlic (about 4 large cloves)
1 1/2 teaspoon ground cayenne or red pepper
1/2 teaspoon ground turmeric
1/4 teaspoon cumin seeds, finely ground
1 tablespoon + 1 cup hot water, divided
3 medium tomatoes, finely chopped (2 cups)
3 lb skinless chicken pieces with bones (thighs and drumsticks work well)
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon sugar
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1. Heat oil in large skillet over medium-high heat and saute onion 10 minutes or until caramelized.

2. Combine garlic, cayenne, turmeric and cumin in small bowl with 1 tablespoon of the water to make a thick paste. Add to onions and cook, stirring, about 5 minutes. Add tomatoes, reduce heat to medium, and cook, stirring to break up tomatoes, about 2 minutes (do not allow to scorch).

3. Add chicken and turn to coat with spice paste. Stir over medium heat 10 minutes. Add remaining 1 cup water and salt and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until a thermometer inserted in the thickest part of chicken registers 165°F. Stir in vinegar and sugar and simmer 1 minute.

Adobo Pork Sandwiches

2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons dried oregano
12 cloves garlic, peeled
2 5-pound boneless pork shoulders
6 tablespoons corn oil
2 bay leaves
6 cups chicken or beef stock
20 sandwich rolls
1 1/4 pound Gruyère or Swiss cheese, sliced
Mayonnaise, for dressing the sandwiches
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In a food processor, combine salt, pepper, oregano and garlic, and pulse to form a paste. Spread mixture evenly over pork shoulders and let sit at room temperature for 1 hour. Heat oil in a large stockpot over medium-high heat, add pork and sear on each side until brown. Add bay leaves and stock, and bring to a boil. Reduce heat to low, cover and simmer 3 to 4 hours. Remove pork and let cool. Pull meat apart with your hands. Heap shreds of pork onto sandwich rolls dressed with cheese and mayonnaise.

Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton

Serves 6.

1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.

3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.

4. Put a burger in each bun and top with about 1 tablespoon of the sauce.

Baked Spaghetti Squash with Shrimp

1 spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
14.5 oz can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 oz mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.

2. Heat oil in medium heat. Add onion and garlic and saute 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.

3. Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total). Add squash, olives and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top. Servings: 4 (5 cups total)

Chile Sauteed Shrimp

2 tablespoons canola oil
3 pounds large shrimp, peeled and deveined
2 jalapeños, thinly sliced
4 teaspoon sugar
1/2 teaspoon sea salt
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1. Heat oil in large skillet over high heat.

2. Add shrimp, chile peppers and pepper to taste. Saute 3 to 5 minutes, stirring constantly. Add sugar and cook 1 to 2 minutes longer until shrimp are pink. Toss with salt. Serve shrimp alongside a mixed green salad. Makes 8 servings (6 cups total)

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.

Carne Asada and Red Rice

Marinate the steak for at least an hour. Letting it sit up to 24 hours will make it even juicier and more robust when cooked.

Prep time: 10 minutes plus chilling
Cooking time: about 30 minutes

Steak:
1/3 cup fresh lime juice
2 garlic cloves, pressed
1 teaspoon salt, divided
1 1/2 pounds beef flank steak
2 teaspoons olive oil

Rice:
5 ripe plum tomatoes, quartered
1 small onion, quartered
3 garlic cloves, peeled and halved
1 1/2 cups chicken broth
4 teaspoons olive oil
1 cup converted white rice
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1. Combine lime juice, garlic and 1/2 teaspoon salt in a glass baking dish. Add steak and turn to coat. Cover with plastic wrap and refrigerate 1 hour or overnight.

2. Make rice: Puree tomatoes, onion and garlic in a food processor until smooth. In a small saucepan, bring the broth to a simmer. Cover and keep warm. In a medium saucepan, bring the broth to a simmer. Cover and keep warm. In a medium saucepan, heat oil over medium heat. Add rice and stir until opaque and well coated, about 5 minutes. Add tomato mixture and cook, stirring occasionally until liquid is reduced and mixture starts to dry out, about 4 to 5 minutes. Stir in warm broth thoroughly, bring to a boil, then reduce heat to low, cover and cook until rice has absorbed all the liquid, about 15 to 20 minutes.

3. Meanwhile, prepare steak. Pat steak dry with paper towels and sprinkle with remaining salt. Heat oil in a nonstick skillet over medium-high heat. Add steak and cook until an instant-read thermometer inserted in the steak registers 140°F for medium-rare, 4 to 5 minutes per side. Slice steak thinly and serve with rice. Makes 4 to 6 servings.

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.