Seafood


I love when I find new, easy recipes that also taste great!

Sorry, let’s back up. How was your weekend? I hope it was relaxing and fun. I was excited to put away my suitcase since I’m done traveling for a little while. It’s the simple things. Now, I just have laundry to tackle.

During the weekend, I went into Boston and got a new car! It was a fun few days. I even had a chance make a tasty pasta dish this weekend. As I mentioned earlier, it was easy to toss together and made leftovers for lunch! Perfect.

The recipe for Easy Penne and Tuna Salad came from the May 2010 issue of Cooking Light.  Meant to be served cold, it’s going to be a great addition to my summer meals. The dish is light with a nice touch of Mediterranean flavor (I love red peppers!). I used whole wheat pasta for extra fiber but followed the recipe as written otherwise. It was my first time using  tuna packed in oil and I really liked the moistness.

I honestly don’t know how people give up carbs as I swear I gravitate towards pasta and bread. I enjoy these types of foods so as long as I choose healthier options (whole grains) and limiting my portions (to one), I’m okay with it.

What’s your carb of choice?

How was your Easter weekend? It’s been beautiful here in Boston so I’ve been enjoying the weather. I love it when it’s unseasonably warm! Hope it’s nice where you are.

So, every month, I receive a few different cooking magazines…Bon Appetit, Cooking Light, Taste of Home’s Healthy Cooking, and Cuisine at Home. Not surprisingly, I don’t usually get a chance to read them immediately but get around to checking out the recipes eventually.

I recently made a combined dinner of two recipes from different magazines, Broiled Shrimp with Spinach Orzo Salad. The Broiled Shrimp recipe came from the April 2010 issue of Cuisine at Home and the Spinach Orzo Salad came from the April/May issue of Healthy Cooking. It turned out to be a great light meal.

Shrimp is something I don’t cook too often but when I do, I’m always surprised how easy it is. This broiled shrimp is super quick to prepare and cook. The mixture of flavors resulted in a tasty shrimp dish!

I love pasta salad, especially because it reminds me of summertime cookouts. This Spinach Orzo Salad is an easy side dish that’s a little different from a tradition rice or pasta side. I ate the leftovers for days and it was perfect for lunch.

Broiled Shrimp

Adapted from Cusine at Home

Servings: 2

Ingredients:

1 Tbsp. butter

1 tbsp. fresh lemon juice

1 tsp. minced garlic

1/8 tsp. dried dill

2 Tbsp. whole wheat panko breadcrumbs

¼ tsp. dried oregano

12 large shrimp, peeled and deveined (tails left on)

Salt and pepper, to taste

Preparation:

  1. Preheat broiler.
  2. Melt butter in a saute pan over medium heat. Stir in lemon juice, garlic, dill, salt and pepper.
  3. In a small bowl, combine breadcrumbs and oregano. Set aside.
  4. Coat two small cassserole dishes with cooking spray and place on a baking sheet.
  5. Arrange six shrimp in each dish and divide butter/lemon juice mixture over shrimp. Top with breadcrumbs mixture.
  6. Broil shrimp for about 5 minutes. Watch closely as the shrimp cooks very quickly.
  7. Serve with Spinach Orzo Salad (recipe below). 

 Spinach Orzo Salad

Adapted from Taste of Home’s Healthy Cooking

Servings: 4

Ingedients:

8 oz. whole wheat orzo

3 oz. fresh spinach

¼ c. reduced fat feta cheese, crumbled

¼ red onion, chopped

¼ c. reduced fat balsamic vinaigrette dressing

¼ tsp. dried basil

Salt and pepper, to taste

1 Tbsp. pine nuts, toasted

Preparation:

  1. Cook orzo according to directions. Drain in cold water.
  2. In a large bowl, combine spinach, cheese, onion and orzo.
  3. In a small bowl, combine balsamic vinigarette, basil and pepper. Pour over orzo mixture to coat.
  4. Chill salad until ready to serve.
  5. Top with toasted pine nuts before serving. (I toasted pine nuts in my toaster oven using the light setting)

Happy Thursday, everyone! Even before writing this post I was thinking how obsessed my readers are going to think I am with yet another Ellie Krieger recipe. I know I need to switch it up but honestly, Ellie’s recipes are quick, healthy and tasty. What more can I ask for?

I’m going to get more creative, I swear. But, for now, Baked Shrimp with Tomatoes and Feta. And since Lent has just begun, this would be a great Friday recipe these next few weeks – if you follow Lent, that is. This dish was a hit!

This recipe comes from The Food You Crave and is a great weeknight meal. I bought all the ingredients ahead of time which included frozen shrimp from Trader Joe’s, canned diced tomatoes, feta cheese and fresh dill and parsley. I cooked the recipe as instructed, just incorporating a longer cooking time due to the frozen shrimp (vs. fresh).

I used one of my oven-proof Calphalon pans to cook the dish on the stovetop then in the oven. While cooking the shrimp, I boiled some whole grain pasta to complete the meal. All and all, it was easy to prepare and turned out great! I love the flavor combination of tomatoes and feta. The addition of shrimp created a restaurant-worthy meal (although probably a lot healthier).

This one’s a keeper!

We’re almost at the weekend! What are your plans? I am going to see Valentine’s Day Friday night, have you seen it? One of my favorite movies is Love Actually so I’m hoping it’s similar to that. I know, I’m probably dreaming!

Good morning! How is your week going? It feels nice that it’s already Wednesday. Even though I worked on Monday, the week is still moving along quickly.

I have a fun and easy recipe for you today. While I’m not participating in the Craving Ellie in My Belly recipe this week (due to my “fear” of tofu), I still have an Ellie recipe to share. The other night I actually fell into making Miso Glazed Cod (well, I used tilapia) and Sesame Stir-Fried Chinese Greens from Ellie’s first book, The Food You Crave.

I didn’t intend to make this recipe initially as I was actually searching for a recipe to mirror an awesome meal I had a few months ago. Back in the fall, my boss took my colleagues and I to Moonstones in Chelmsford, MA. I had been to Moonstones a few times before for lunch and was especially impressed by their burger. Surprising, right? Normally burgers don’t blow my socks off but the one at Moonstones was memorable (and it’s even served with shoestring fries! Bonus!).

For my work dinner, I ordered another memorable dish, an Asian-style halibut served with spicy bok choy and white rice. It was full of flavor and I just remember enjoying every bite! For a few months now, I’ve thought about trying my hand at a similar recipe. Over the weekend, I searched Google and the recipes from The Food You Crave came up.  I didn’t think to check my cookbooks first but I’m glad Google reminded me to. Ellie’s recipe was sure to be delicious and healthy!

I bought all of my ingredients at Whole Foods – baby bok choy, organic tilapia, miso paste and toasted sesame oil. I had never bought miso before so I didn’t really know what I was looking for – luckily, it was fairly easy to find. While I like to grocery shop, I don’t like wandering around cluelessly!

I don’t cook fish as much as I’d like to. I’m not sure why, actually, because fish has a lot of benefits. Healthwise, fish contains omega-3 fatty acids which can lower risk for heart disease. It’s also generally low in fat, low in calories and high in protein.  The American Heart Association suggests that we eat two servings of fish per week*. The FDA also recommends that pregnant women and children avoid fish known for the highest levels of mercury but consume 12 oz. per week of fish known for the lowest levels of mercury. Canned white tuna and shrimp are known to have low levels of mercury and both are pretty convenient to get your hands on.

This recipe was so quick to prepare! The fish cooked in less than 10 minutes and the bok choy took about the same time on the stovetop. A tasty and healthy dinner, ready in no time.

I have another seafood recipe for you tomorrow so come check back!

*http://www.americanheart.org/presenter.jhtml?identifier=4632

I was excited to get back to cooking dinner after my birthday celebrations. I just have so much more portion control at home. 🙂

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On Wednesday night, I made a Baked Cod Casserole that’s been sitting in my “favorites” folder for a month or two now. I like to cook fish because it’s healthy and quick. It can get boring, however, which is why I’m always looking to try new recipes. I normally stick to cooking white fish because it’s my favorite. Tilapia, halibut, cod, it’s all good to me. I do think I need to branch out and try cooking salmon because I only tried it once and didn’t like it. Salmon is so healthy and people rave about it so I must be missing something. Does anyone have a good salmon recipe for me to try?

Back to my cod casserole, I cut this recipe in half so I had two servings. It was a very straightforward dish to make and while it had a few more steps than average, dinner was still on the table in 30 minutes. The results were pretty good! I used Gruyere cheese and whole wheat bread in the topping, which turned out to be nothing special but added a little extra flavor and crunch. I really enjoyed the flakiness of the fish. It was fresh from Whole Foods and I really think it came through in the flavor.

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If you’re looking to get creative with traditional fish recipes, try this one! You could really use any type of cheese and I’m sure it would turn out great. Oh, and I made broccoli as a side dish. I sauteed a little olive oil and garlic, added the broccoli with a few tablespoons of water and covered the pan for about three minutes. I tossed the broccoli with red pepper flakes and wa-la, a tasty side with zing!

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I haven’t been able to check too many of my favorite blogs this week but I did come across one Friday Fave that I want to share. It’s also a fish dish (with butter!) so I thought it went with today’s theme…

It feels like Lent with all this fish on Friday. 😉 Have a great weekend!

 

My grandmother is excellent at organization. She has an immaculate house and always has. She also keeps great records of our family – from articles to photos to recipes. My grandmother has created a scrapbook (sometimes multiple scrapbooks) for each of her kids and grand kids.

Last year we began talking about all the recipes that she had collected over the years – including those from her mother, aunts and friends. In fact, for my birthday last year, (at my subtle request) she gave a scrapbook packed with dessert recipes. Some of the recipes are from my family members while others are just recipes my grandmother found in the newspaper and liked.

Last week she surprised with me a new scrapbook of recipes. This time the book contains more entrees than desserts. I now have my aunt’s macaroni and cheese recipe, my great-grandmother’s chicken and rice recipe and my mom’s recipe for peanut butter ice cream pie.  This week I made one of the recipes from the new book, Chopstick Tuna.

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This is essentially a tuna casserole and it’s delicious! I’m a big casserole person because it always provides leftovers. I’m not a huge fan of leftovers in general but not having to cook every night and still eating a homecooked meal has it’s benefits! Maybe my Dad’s love of leftovers is rubbing off on me.

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Anyway, this Chopstick Tuna recipe is easy to throw together and it’s very tasty. Honestly, I think the flavors melded together overnight and the next day the tuna dish was even better. I love when that happens. Not only is this recipe quick and simple, it’s pretty budget-friendly too. I followed the recipe below and only made minor changes. I added sliced almonds instead of cashews and used a round baking dish because I didn’t have the size pan that the recipe calls for. Try out this recipe on a busy weeknight; you won’t be disappointed.

Chopstick Tuna

Servings: 4

Ingredients:

1 can  condensed cream of mushroom soup (I used 99% fat free)

1/4 c. water

2 c. chow mein noodles

6 oz. can white tuna 

1/2 c. toasted cashews (I used toasted sliced almonds)

1 c. celery, sliced

1/4 c. chopped onion

Dash of black pepper

 

Preparation:

1. Combine soup and water.

2. Add one cup of chow mein noodles, then tuna, celery, cashews, onion and pepper.  Toss lightly.

3. Place in ungreased 10x6x1.5 baking dish.

4. Top the mixture with remaining noodles.

5. Bake at 375* for 15 minutes or until thoroughly heated.

6. Enjoy!

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I know, I know. I’ve been missing for several days. I blame technology. My computer was under the weather last week so I wasn’t able to blog. But, I now have my buddy back and it’s as good as new!

So I’m a bit bummed because the summer has completely flown by. I had so many ideas for summer activities and places I wanted to see but really, where did the time go? A lot of kids are back in school already and it’s even cooled down here a bit in New England. You really can’t get bored with the weather around here. We started the summer with about 27 days of straight rain in June, followed by lower than normal temperatures mixed with nice days in July, and an August that started out beautiful and ended very (very!) humid. I don’t know how I would do living in San Diego or somewhere where the weather is nice and sunny all the time. What would we talk about?

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As a result of the not-so-perfect summer weather, tomatoes aren’t having the best year. They are favorite of mine because they are tasty and are so versatile, especially in the summer. There are so many varieties of tomatoes (plum tomatoes are my all time favorite) and they work well in salads, as side dishes and even as entrees.

I recently saw a recipe on RealSimple.com for Herbed Tuna in Tomatoes. I always used to make tuna with a little light mayo, celery and ground pepper. It’s a classic way to prepare tuna but I know, Y-A-W-N. I’ve always read that tuna can be mixed with olive oil instead of mayo but I thought it would lack moistness (is that a word?). This recipe from Real Simple is a nice change from my typical tuna and it’s delicious. I used large heirloom tomatoes for this dish and had it for dinner last week. It was very flavorful and very filling. This recipe is quick to prepare – just like the magazine, it’s Real(ly) Simple.

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