Red Pepper & Parmesan Tilapia

We never ate fish growing up.  My mom would order it when we would go out to dinner and I never liked it.  I would eat shrimp cocktail, crab legs and lobster on special occasions as I got older.  Over the last few years I have really tried to get myself to like fish.  I know it's good for you and my husband loves fish.  We went out to dinner a few weeks ago on a trip and I ordered tilapia.  It was a fish restaurant and it was the special.  I loved it.  So my husband decided we should try to eat tilapia at home and then maybe I will try other fish as well.  I saw this recipe and it sounded good and looked super easy to make.  I was right on both accounts.  It is another winner.  Two in one week.  I will definitely be making this again.  I already have two more tilapia recipes ready to go for next week-one involves pistachios and the other involves coconut.  I am excited that I have a whole new protein to work with now.  I got this recipe from the Taste of Home Healthy Cooking 2009 cookbook.  We love the turkey burgers recipe I got from this cookbook so I figured this one would be good as well. 

Red Pepper & Parmesan Tilapia
4 Servings
Prep/Total Time: 20 min.

Ingredients:
1/4 cup egg substitute
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6 ounces each)

Directions:
Place egg substitute in a shallow bowl. In another shallow bowl,
combine the cheese, Italian seasoning, pepper flakes and pepper. Dip
fillets in egg substitute, then cheese mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray. Bake at 425° for 10-15 minutes or until fish flakes
easily with a fork.
Yield: 4 servings.

Nutrition Facts: 1 fillet equals 179 calories, 4 g fat (2 g saturated fat), 89 mg cholesterol, 191 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchange: 5 lean meat.

Green Chile Pork Stew (Chile Verde)

I subscribe to Sunset magazine. When the most recent issue arrived it had an outer wrap that was an ad for their cookbook. I had seen it at Costco and thought about buying it but passed. My husband saw the recipe that they included in the ad and this was it. It sounded really good but I knew it would take a couple of hours to make. I decided the end of our long Thanksgiving weekend was the perfect time to make it. The only pork we eat is the very lean pork loin roast that we get at Costco so I used that. This meal was really healthy with a ton of flavor. My husband declared it a "winner". This will be in the dinner rotation and it is perfect for this cold weather that we will be dealing with over the next few months. I may just have to go back to Costco and buy the cookbook.

Green Chile Pork Stew (Chile Verde)

Serves: 6 to 8

Time: 2½ hours

4 lbs. boned pork shoulder (butt), fat trimmed and cut into 2-in. cubes (I used boneless pork loin roast)
2 to 3 tbsp. vegetable oil, as needed
3 onions (2 lbs. total), cut into 1⁄4-in. wedges
5 large garlic cloves, minced
3 tbsp. ground cumin
1 can (28 oz.) peeled whole tomatoes
1 can (14.5 oz.) chicken broth
1½ lbs. Anaheim or poblano chiles (about 10), peeled (see tip below) and chopped; or 4 cans (7 oz. each) whole green chiles, drained and chopped-I used Anaheim chiles and roasted, peeled them
2 tbsp. chopped oregano leaves
Salt and freshly ground black pepper
Chopped cilantro
Lime wedges

1. In a 6- to 8-qt. pan, combine pork with 1⁄3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.

2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 tbsp.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.

3. Return meat and any accumulated juices to pan. Add tomatoes (with their juice) and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour.

4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve with lime wedges to squeeze over chile.

Quick Tip: To peel chiles, remove stems, slice in half lengthwise, then remove ribs and seeds. Lay cut side down on a cookie sheet and broil 4 to 5 in. from heat until black and blistered, 5 to 8 minutes. Let chiles cool, then peel.

Per serving: 454 cal., 38% (171 cal.) from fat; 50 g protein; 19 g fat (6.2 g sat.); 21 g carbo (3.6 g fiber); 362 mg sodium; 152 mg chol.

Bacon and Wild Mushroom Risotto with Baby Spinach

I have never made risotto. It's been on my list of things to make for awhile. My husband and I both love mushrooms so I knew I wanted some mushrooms in there. I decided to look on the Cooking Light website. I found this recipe and decided it was the one. It had gotten 5 stars and was rated as outstanding. It was pretty easy to follow. The constant stirring was a little much but it had to be done. It turned out great. I will definitely be making this risotto again and I am now in search of other risotto recipes to try.

Bacon and Wild Mushroom Risotto with Baby Spinach

4 cups Homemade Chicken Stock (I used chicken broth)

6 bacon slices, chopped

1 cup chopped shallots

1 tablespoon extra-virgin olive oil

1 teaspoon chopped fresh thyme

4 garlic cloves, minced

4 ounces cremini mushrooms, sliced (I used 12 ounces baby bella mushrooms)

4 ounces shiitake mushrooms, stemmed and sliced

4 ounces oyster mushrooms, sliced

1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice (I used short grain brown rice)

1/3 cup Madeira wine or dry sherry (I used dry sherry)

4 cups baby spinach

1/2 cup (2 ounces) grated fresh Asiago cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.

2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

CALORIES 405 ; FAT 19.1g (sat 6.6g,mono 8.4g,poly 2g); CHOLESTEROL 38mg; CALCIUM 145mg; CARBOHYDRATE 42.6g; SODIUM 555mg; PROTEIN 16.5g; FIBER 3.5g; IRON 2.4mg

Cooking Light, MAY 2010

Turkey Burgers with Avocado Sauce

I picked up the Taste of Home Healthy Cooking 2009 Annual Recipes cookbook at the library. As soon as I started flipping through it I was excited. There are so many recipes that I want to try. For some reason, this one really stood out. This is strange for one reason. I am not a big fan of turkey. Growing up I was never that excited about Thanksgiving because we had to eat turkey. My dad feels the same way. We used to make gagging noises when people would start talking about the turkey. I was happy when my oldest sister moved out and started her own family because my dad and I were on even ground with my sister and mom. That meant no more turkey for Thanksgiving. We have been having prime rib ever since.
I saw all the ingredients that were going into the patty and the sauce looked good so I thought I would give it a shot. I bought extra lean turkey breast and whipped up dinner. I really loved the sauce so I figured the worst case was I could have a sauce sandwich. They actually turned out really well. They had tons of flavor and my husband said it was another winner. He was done with his before I even got half way through mine. I will definitely be making these again.

Turkey Burgers with Avocado Sauce
4 servings

1 cup fresh or frozen corn, thawed
1/2 cup chopped red onion
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and minced
2 teaspoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
1 pound extra-lean ground turkey
SAUCE:
1 medium ripe avocado, peeled
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt
SERVING:
4 whole wheat hamburger buns, split ( I used the Orowheat Sandwich Thins)
Shredded lettuce and reduced-fat Mexican cheese blend, optional (did not add)
Sliced tomato and red onion, optional (did not add)

Directions
In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes.
For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving.
If grilling the burgers(I cooked mine in a pan), coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired.
Nutrition Facts: 1 burger (calculated without optional toppings) equals 413 calories, 13 g fat (2 g saturated fat), 50 mg cholesterol, 678 mg sodium, 43 g carbohydrate, 8 g fiber, 37 g protein.

Sichaun Chicken with Kung Po Sauce

I got this cookbook at Costco for $5.00. My husband picked this one out. He loves Kung Pao Chicken and thought this looked pretty close. It is a much healthier version than what you would find in a restaurant. This is where my local Asian market came in handy once again. I found yellow salted beans there. I had never heard of them and they had them. Once again I was worried about how it would turn out based on the smell and once again it turned out well. I added some green onions to it to give it a little more kick. I will probably keep trying to find other recipes but this one was good.

Sichaun Chicken with Kung Po Sauce
Makes 4 Servings

3 skinless chicken breast fillets, about 1 1/4 lbs
1 egg white
2 tsp cornstarch
1/2 tsp salt
2 T yellow salted beans
1 T hoisin sauce
1 tsp light brown sugar
1 T rice wine or medium dry sherry
1 T wine vinegar
4 garlic cloves, crushed
2/3 cup chicken stock
2 T vegetable oil
2-3 dried chillies, broken into small pieces
2 oz roasted cashew nuts
fresh cilantro to garnish

1. Cut the chicken into neat pieces. Lightly whisk the egg white in a dish, whisk in the cornstarch and salt, then add the chicken and stir until coated.

2. In a separate bowl, mash the beans with the back of a spoon. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and salt.

3. Heat a wok, add the oil and when the oil is very hot, add the chicken and fry, turning constantly, for about 1 minute.

4. Add the chillies and continue to stir-fry for a further minute or until the chicken is tender.

5. Pour in the bean sauce mixture. Bring to the boil and then stir in the cashew nuts.

6. Spoon into a heated serving dish and garnish with fresh cilantro leaves.

270 calories
13.2 g fat
2.3 g sat fat
33.6 g protein

Pad Thai

My husband found this recipe in our local newspaper. The author of the article is Mark Bittman. He said he wanted me to try it. There was one problem. One of the main ingredients of pad thai is tamarind paste. After searching online it seemed that it gives Pad Thai it's flavor. I could not find the stuff at any store. I did a search and discovered that after living here for a year and half that we actually have an Asian grocery store in town. How did I not know this? I headed over there and they had it and another ingredient I needed for another dish I had planned to make. It is a small store but had so much stuff crammed in there. I am excited to try out some more new recipes knowing that I can find what I need there. I was a little worried about this dish when I was making it because the smell was just strange. But when it was finished it was good. I could tell that the tamarind paste is what gives it the flavor that makes it pad thai.

Pad Thai
Makes 4 Servings

4 ounces fettucine-width stick noodles
1/4 cup peanut oil
2 to 4 Tablespoons tamarind paste, to taste
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 T rice vinegar
1/2 tsp red pepper flakes, or to taste
1/4 cup chopped scallions
1 garlic clove
2 eggs (I used egg substitute)
1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts (I left these out)
1/2 pound peeled shrimp, pressed tofu or a combination (I used just shrimp)
1/3 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender, check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Healthy Corn Chowder

My husband and I registered for the cookbook Essentials of Healthful Cooking from Williams Sonoma for our wedding. We got it and I was very excited. Sadly, it has taken me over two years to crack it open and start trying some of the recipes. The first one we choose was this corn chowder and it did not disappoint. I was eating leftovers for days and it seemed to get better each day. My husband was a little worried about the use of tofu but when it was done he and I both loved it.
I made this at the beginning of March so there was not any sweet white corn in the store so I used frozen white corn. I just boiled the frozen corn in the water and went from there. Now that white corn is popping up everywhere, I am going to try it with the fresh corn. I would imagine it would be even better.

Corn Chowder

4 ears corn (I used 2 cups of frozen white corn)
1 cup (8oz) silken tofu
1 yellow onion, cut into 1/2 inch cubes
1 boiling potato, about 6 oz, peeled and cut into 1/2 inch cubes
1 red bell pepper, seeded and cut into 1/2 inch pieces
Pinch of ground cayenne
1/2 cup (1 1/2 oz) chopped green (spring) onion tops
1-2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
3 slices preservative free bacon

Husk the corn ears and carefully remove all the silk. Hold 1 ear upright, stem end down, in the center of a wide, shallow bowl. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Then, using the dull side of the knife blade, run the blade down the length of the ear to extract the "milk" and bits of corn remaining on the ear, again rotating the ear a quarter turn after each stroke. Repeat with the remaining 3 ears. Put all of the corn and the corn cobs in a Dutch oven or large saucepan.

Add 6 cups water to the pan and place over high heat. Bring to a boil, reduce the heat to medium-low, and boil gently, uncovered, until the corn is tender, 10-20 minutes; the timing depends on the tenderness of the corn. Remove and discard the cobs. Pour the contents of the pan through a sieve, serving both the corn and the corn broth. Return half of the broth to the pan. Set half of the cooked corn aside.

In a blender, carefully combine the remaining broth, remaining cooked corn, and tofu, and puree until a creamy mixture forms, about 2 minutes. Set aside.

Add the yellow onion, potato bell pepper and cayenne to the pan holding the broth and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook,uncovered, until the potato is tender, about 10 minutes. Pour in the corn-tofu mixture, stir in the reserved corn and green onion tops, and heat through. Add 1 Tablespoon lemon juice (the lemon juice eliminates any tofu "bean Flavor"), then stir in 1/4 tsp salt, or more to taste, and season with black pepper and with more lemon juice, if needed.

While the soup is cooking, in a frying pan over medium heat, fry the bacon, turning the slices as needed, until crisp, about 5 minutes. Transfer to paper towels to drain. Ladle the chowder into warmed soup bowls. Cut the bacon slices in half, then crumble 1/2 slice int the center of each bowl. Serve at once.

Makes 6 servings

120 calories
5 g protein
18 g carb
3.5 g fat
1 g sat fat
5 mg cholesterol
3 g fiber
180 mg sodium

Bombay Curry

My husband and I bought a cookbook titled low-fat (homestyle) published by Bay Books in the clearance section at Borders. There were a few recipes in there that sounded good but this one stood out. We had recently gone on a quick trip to San Francisco and ate Indian food for the first time together. He had insisted for years that he did not like it. When we walked by a hole in the wall place that was packed (and cheap) we decided to give it a go. It was delicious and he discovered that he did like Indian food. He was on a mission to try to find a recipe I could make at home. I now make this every other week with the leanest cut of beef I can find. I have also made it with boneless skinless chicken breast and that was good as well. It is so easy to make and makes the house smell wonderful. We always eat it with whole wheat naan bread.

Bombay Curry

(Makes 6 servings)

2lb 4oz chuck steak

1 T olive oil

2 onions, chopped

2 garlic cloves, crushed

2 green chillies, chopped

1 T grated fresh ginger

1 1/2 tsps ground turmeric

1 tsp ground cumin

1 T ground coriander

1/2-1 tsp chilli powder

1 14 oz can tomatoes (whole peeled tomatoes)

9 oz/1 cup light coconut milk

1. Cut the beef into cubes. Heat the oil in a large saucepan and cook the onion until just soft.

2. Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder. Stir until heated; add the beef and cook, stirring, over high heat until well coated with the spice mixture.

3. Add 1 tsp salt and tomatoes. Simmer, covered, for 1-1 1/2 hours, or until the beef is tender. Stir in the coconut milk and simmer, uncovered for a further 5-10 minutes, or until slightly thickened.

Note: Bombay curry is best made 1-2 days in advance to give the flavors time to develop. Store, covered, in the refrigerator.

315 Calories

15 g fat

5 g carb

35 g protein

2 g fiber

120 g cholesterol

Shrimp Ceviche

I got a good deal on a subscription to Eating Well magazine and being that we are trying to eat more healthy these days I figured we might find some good recipes. My husband read through the April issue and told me he wanted this recipe. I made it happen. We both thought it was very good and would be perfect when it gets really hot in summer. According to the recipe this recipe "originally appeared on Emeril Green , Emeril Lagasse's cooking show on Planet Green.

Shrimp Ceviche

Poaching Liquid
2 quarts water
1/4 cup kosher salt

Ceviche
1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber-1/4 inch dice (I left this out-I don't like cucumbers)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2 inch pieces
1 T roughly chopped cilantro leaves, plus more for garnish (my husband added this after I
served it)
1/4 cup extra virgin olive oil
1/4 tsp kosher salt

1. Combine water and 1/4 cup salt in a large saucepan, bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

2. Chop the shrimp into 1/2 inch pieces and place in a medium nonreactive bowl (stainless steel, enamel coated or glass). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.

3. Stir in tomato, avocado, chopped cilantro, oil and 1/4 tsp salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Per serving:
189 calories
12 g fat (2 g sat)
86 mg cholesterol
9 g carb
13 g protein
2 g fiber
229 mg sodium
394 mg potassium
48% of daily value of Vitamin C

Recipe originally made February 22, 2010.

Fried Catfish

As I stated in an earlier post, I used to hate fish. I never had to eat it growing up because my mom never cooked it. As the years have gone by, I have found a few fish that I like. When my husband told me about how catfish are bottom feeders, I had no desire to eat catfish. However, we found double skinned and boned catfish filets at Costco that looked really good. I now love catfish. It does not taste fishy at all and it's really good fried. I used to make a beer batter from a box until I realized it was just flour, baking powder and salt in the box. I now make it myself and season it. We both love spicy food so I added cayenne pepper to the mix. Tonight we even sliced up some sweet potatoes, microwaved them for a minute and threw them in the batter as well. They were so good fried. Then again, everything tastes better fried.

Fried Catfish

2 catfish filets

1 1/2 cups flour (plus extra for dredging)

1 1/2 tsps baking powder
1 tsp fine salt

1 12 oz bottle or can of lager-style beer

Salt and Pepper

Add any seasoning you want (I add cayenne)

Canola oil

Mix flour, baking powder, salt and any seasonings. Season catfish with salt and pepper and other spices. I have used cayenne and chipotle.

Heat oil in pan or deep fryer to 350 degrees. Dredge catfish with flour, cover with beer batter and add to pan. Cook until browned on both sides. Put on plate with paper towel to drain extra oil.

Crepes

I have always loved crepes. I don't even remember the first time I made them. I took four years of French in high school and I remember making them and eating them in class. I was also lucky enough to spend two weeks in France so I got to eat the real thing.

The only recipe I have ever used is a small French cookbook that my mom had. I don't remember her ever making them so I hope she does not mind that I "borrowed" it, permanently. The title is "The Art of French Cooking" by Fernande Garvin. I guess that is a good place to get a recipe for crepes. One of these days I should probably try out some different recipes but for now I love this one. Obviously, you can fill these with anything you want. I usually put melted butter, powdered sugar and strawberries in the middle and top them with whipped cream. Sadly, I usually use the stuff from a can. You can also do nutella or any other fruits you like.

Crepes

1 1/8 cups flour

4 1/2 T, granulated sugar

pinch of salt

3 eggs, beaten (I used Egg Beaters)

1 1/2 cups milk (I used nonfat)

1 T melted butter

1 1/2 T brandy (I have never added this)

In deep bowl, sift flour, sugar and salt. Combine beaten eggs and milk and stir into flour and sugar mixture until smooth. Add melted butter and brandy. Let stand for two hours. I usually mix all the ingredients in a blender and let it sit for 2 hours or overnight.

In a frying pan 5 to 5 1/2 inches across, heat 1 tablespoon butter. When butter is hot, pour in 1 full tablespoon of batter. Rotate pan quickly to spread batter. Cook for 1 minute on one side. Flip over and cook for 1 minute on other side. Pile crepes flat, one on top of the other.

Seared Ahi Tuna Tacos with Avocado Salsa

Many years ago I never used to eat any fish. Slowly, over time, I started to try a few new things here and there. I started to eat some sushi and found out that I liked it. One day I tried seared ahi and it has become my favorite fish. I decided to see if I could prepare it at home. I searched the internet and finally landed on the Food Network website. I found this recipe and it sounded good so I gave it a shot. It is one of my favorite meals. I have made it for friends who raved about them. This was the first meals that I made for my husband and he loves them as much as I do.

Seared Ahi Tuna Tacos with Avocado Salsa1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander
12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks
1/2 tablespoon olive oil
8 taco shells (available in most grocery stores)
2 limes, halved
Avocado Salsa, recipe follows
In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna. Preheat oven to 350 degrees F for the taco shells. Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate. Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute). While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
Avocado Salsa:
2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into 1/4-nch cubes
2 medium tomatoes, diced into 1/4-inch cubes
1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring
1/4 cup diced red onion
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO. I don't add cilantro to the salsa because I am not a fan. My husband loves it and adds it after I put in the salsa. If you like cilantro I would add it.

Bacon Cheeseburgers

One of my husband's favorite fast food items is the Double Western Bacon Cheeseburger from Carl's Jr. We don't eat these because they are not good for you. I have been trying to come up with healthy versions of some of our favorite foods. This was attempt at one of his favorites. This is the second time I have done this and they really are good. They have a lot less calories and a lot less fat than the original. I have a feeling I will be making many more of these in the years to come. I realize that they still have quite a few calories but it's much better for us.

Bacon Cheeseburgers
4 oz of very low fat ground beef per burger(we use 7% or 4% if we can find it)
Lean center cut bacon (2 or 3 slices per burger)
1 0r 2 slices of fat free cheese singles per burger
2 Frozen Onion Rings per burger
Your favorite bbq sauce
Whole wheat hamburger buns (I buy the smallest ones I can find to cut back on calories)

Start the onion rings in the oven per bagged directions. Cook the bacon, then the burgers, and then add the cheese just before done to melt. Toast the buns and then add bbq sauce. Top with bacon, onion rings and the meat patty. Enjoy!

California Roll

I have been making sushi and sushi rolls at home for over a year now. We used to live close to a store where we could get fresh sashimi grade fish. Now our only option is to make California Rolls. We did find a store that sold masago (the orange eggs on top) which really adds a nice touch. These were by far the best rolls I have ever made.

California Roll
Sushi Rice (Rice, Water, Sugar, Salt, Rice Wine Vinegar)
Avocado
Imitation Crab
Cucumber (neither of us like cucumber so I left it out)
Nori (1/2 sheet)
Masago

Make and cool sushi rice. Lay sushi rice on surface and then put nori on top. Add slices of avocado and crab and then use bamboo mat to roll and seal. Top with masago. I use a wet knife to cut because it prevents the rice from sticking to the knife.

Lovely Lemon Tea Cookies

I got a bunch of lemons from a friend of mine who has a lemon tree. I made some fresh squeezed lemonade but still had some left over. I saw these cookies on the website Good Things Catered. They looked so good so I gave this recipe a shot. They were so good and refreshing. I usually like my sweets really sweet. These are just perfect even though they are not overly sweet. I froze some of the dough balls and cooked them later and they were just as good. For some reason my cookies flattened more than hers did but they were still delicious.

Lovely Lemon Tea Cookies
Cookie Ingredients:
1/2 c. butter softened
1/4 c. powdered sugar
2 Tbsp granulated sugar
zest of 1/2 lemon
juice of 1/2 lemon (about 2 Tbsp)
1 1/4 c. flour
1/4 tsp baking powder
1/8 tsp salt
Icing Ingredients:
1/2 c. powdered sugar
juice of 1 lemon

In medium mixing bowl, combine flour, baking powder, salt, and whisk to combine well; set aside.
In bowl of stand mixer, combine butter, sugars, lemon zest and beat in high until light and fluffy, about 5 minutes.
Add lemon juice and beat to combine well.
Turn mixer to low and slowly add dry ingredients.
Slowly turn mixer up to medium to incorporate all the of the dry ingredients into the dough (this will take a couple minutes, but it will come together well - if you live in a dry climate, you can add 1 Tbsp water to make it come together).
Remove bowl from mixer and roll cookie dough into 1-inch balls (no bigger).
Place cookies onto a large plate or cookie sheet and place into fridge for 30 minutes.
Preheat oven to 375 degrees and line two baking sheets with parchment.
Remove cookies from fridge, place on lined baking sheets and place into oven to bake for 10-12 minutes (do not cook anymore - they may look underdone but they are not, do not them them brown).
Remove from oven and let cool on cookie sheets.
Once cooled, make icing by placing powdered sugar in a small bowl and, add 1 Tbsp of lemon juice.
Stirring constantly, add 1/2 tsp lemon juice at a time until icing just comes together and is barely pourable.
Using spoon, drizzle a small amount of icing over each cookie and let run down sides.
Garnish with zest of lemon, if desired and serve.
Makes about 30 cookies.

Carmelized Onion Dip

I saw this recipe on Cooking Light and wanted to try it. It was so good. If you like onion dip and really like onions you will love this. I wanted a healthy dip that I could eat with some vegetables and this was perfect.

Caramelized Onion Dip
Cooking spray
3 cups chopped onion (about 2 medium)
3 tablespoons low-fat sour cream, divided
2 tablespoons (1 ounce) block-style 1/3-less-fat cream cheese, softened (I used fat free)
3 tablespoons light mayonnaise
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
Dash of ground red pepper
Preparation
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes. Reduce heat to low; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; cool.
Combine 1 tablespoon sour cream and cream cheese, stirring well. Add remaining sour cream, mayonnaise, and remaining ingredients, and stir well to combine. Stir in onion. Cover and refrigerate overnight.
Nutritional Information
Calories: 30 (54% from fat)
Fat: 1.8g (sat 0.5g,mono 0.1g,poly 0.1g)
Protein: 0.7g
Carbohydrate: 3.3g
Fiber: 0.5g
Cholesterol: 3mg
Iron: 0.1mg
Sodium: 53mg
Calcium: 11mg

16 Servings (1 serving is 1 Tablespoon)

Pork and Cabbage Dumplings

I saw an episode of America's Test Kitchen and they made these dumplings. They looked delicious and easy to make. I was looking for a new way to cook the lean pork we have grown to love. They were a little time consuming and for some reason my batch made twice as many as the recipe said it would. It was worth it. They were so good even with the extra lean pork. I froze the rest of them and will give them a try sometime soon. We used a sweet chili sauce for dipping instead of the recommended sauce and it went great with the potstickers.

Filling
3 cups minced napa cabbage leaves (about 1/2 medium head)
3/4 teaspoon table salt
3/4 pound ground pork
4 minced scallions (about 6 tablespoons)
2 egg whites , lightly beaten
4 teaspoons soy sauce
1 1/2 teaspoons minced or grated fresh ginger
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
1/8 teaspoon ground black pepper

Dumplings
24 round gyoza wrappers (see note)
2 tablespoons vegetable oil
1 cup water , plus extra for brushing

1. For the filling:: Toss cabbage with the salt in colander set over a bowl and let stand until cabbage begins to wilt, about 20 minutes. Press the cabbage gently with rubber spatula to squeeze out any excess moisture, the transfer to a medium bowl. Add the remaining filling ingredients and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
2. For the dumplings: Working with 4 wrappers at a time (keep the remaining wrappers covered with plastic wrap), follow the photos below to fill, seal, and shape the dumplings using a generous 1 teaspoon of the chilled filling per dumpling. Transfer the dumplings to a baking sheet and repeat with the remaining wrappers and filling; you should have about 24 dumplings. (The dumplings can be wrapped tightly with plastic wrap and refrigerated for up to 1 day, or frozen for up to 1 month. Once frozen, the dumplings can be transferred to a zipper-lock bag to save space in the freezer; do not thaw before cooking.)
3. Line a large plate with a double layer of paper towels; set aside. Brush 1 tablespoon of the oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, with a flat side facing down (overlapping just slightly if necessary). Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes.
4. Reduce the heat to low, add 1⁄2 cup of the water, and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes. Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, until the dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Slide the dumplings onto the paper towel-lined plate, browned side facing down, and let drain briefly. Transfer the dumplings to a serving platter and serve with scallion dipping sauce (see related recipe). Let the skillet cool until just warm, then wipe it clean with a wad of paper towels and repeat step 3 with the remaining dumplings, oil, and water.
Choosing the Right WrapTasters preferred the slightly chewy texture of gyoza-style wrappers to thinner wonton wrappers, but both styles produced terrific potstickers. Although we developed our recipe using round wrappers, square or rectangular wrappers can be used as well. Here's how to adjust filling amount and steaming time. Because the smaller wrappers yield more dumplings, you'll need to cook them in multiple batches. (For wrapping instructions, see instructions below.)WRAPPER
Round gyoza (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 10 minutes
Round wonton (3 3/4 inches diameter), fill with 1 rounded tablespoon, steam for 6 minutes
Square wonton (3 3/8 inches square), fill with 2 rounded teaspoons, steam for 6 minutes
Rectangular wonton (3 1/4 inches by 2 3/4 inches), fill with 1 rounded teaspoon, steam for 5 minutes

Technique
Wrapping Potstickers The instructions below are for round wrappers, our preferred shape. If using square wrappers, fold diagonally into a triangle (step 2) and proceed with the recipe. For rectangular wrappers, fold in half lengthwise.

1. FILL: Place rounded tablespoon of filling in center of gyoza wrapper.

2. FOLD: After moistening edge of wrapper, fold it in half to make half-moon shape.

3. PINCH: With forefinger and thumb, pinch dumpling closed, pressing out any air pockets.

4. FLATTEN: Place dumpling on its side and press gently to flatten bottom.
Recipe Testing
Clearing the Air During testing, we discovered that air left between wrapper and filling can cause "ballooning" during steaming, as the wrapper puffs up and away from the meat. The result? A messy first bite. Once we were mindful to press the air out before sealing the wrappers, our potstickers came out right every time.

Here is the link to the recipe. There are pictures to go along with the instructions. You need to be a member to see this.

Coconut Cake

I had a friend of mine ask me to make her a coconut cake for her birthday. I have baked a lot but I have never baked a cake from scratch. I looked at many different recipes and finally decided to use Paula Deen's recipe. This is it: http://www.foodnetwork.com/recipes/paulas-party/jamies-coconut-cake-recipe/index.html I did the cake and the filling but I decided to use a different frosting. I used the vanilla buttercream from Magnolia Bakery but instead of vanilla I added cocnut extract. Overall, I was really happy with it. I got to share a piece with my friend before I sent it home with her. I would love to bake more cakes in the future.

Jamie's Coconut Cake

Ingredients
Cake:
2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked sweetened coconut

Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:
Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Magnolia's Vanilla Buttercream Frosting

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract (I used coconut extract to taste instead)
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Almond Cookies

I don't normally buy shortening because I prefer baking with butter. My husband had requested some cookies that called for shortening so I had some left over. I searched the Crisco website and found these. I love the taste of almond extract in baked goods so I gave these a shot. They are very similar to the almond cookies that you may get at the end of a Chinese meal at a restaurant. I did not put the almonds on them. I even made them a second time and added some cherry extract as well. I gave them to three people and they all loved them.

Almond Cookies

1 cup Crisco® All-Vegetable Shortening
OR 1 stick Crisco® All-Vegetable Shortening Sticks
1 cup sugar
1 large egg, lightly beaten
3 tablespoons almond extract
2 1/4 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
48 whole almonds

Makes 4 dozen

1. COMBINE shortening and sugar in large bowl. Beat at medium speed with electric mixer until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.
2. COMBINE flour, baking powder and salt in medium bowl. Add to shortening mixture; blend well. Wrap dough in plastic wrap; refrigerate 2 hours.
3. HEAT oven to 350ºF. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.
4. BAKE 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks.

Portobello Gravy

I am a fan of Dr. Oz and Dr. Roizen from RealAge. I get a weekly newsletter on Email from RealAge with the newest health news and sometimes it includes recipes. When I saw this recipe

I was so excited. My husband and I try to eat healthy most of the time. We both love mushrooms so I thought this would be good. It was better than good, it was great! The first time we ate it I poured it over garlic mashed potatoes and a rotisserie chicken from Costco. It was a perfect meal. I had leftovers the next day so I added some fat free half and half. It made a delicious creamy mushroom soup. When you eat this you will be surpised that it is so good for you. If you ate the whole batch it would only be 350 calories. I highly recommend this.

Portobello Gravy

1 tablespoon extra-virgin olive oil
1 each medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chopped cleaned portobello mushrooms (2 medium)
2 1/4 cups vegetable broth
3 tablespoons tamari or reduced-sodium soy sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled dried sage
1 tablespoon cornstarch
2 tablespoons water
Freshly ground pepper to taste

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
2. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

Per serving (8 servings)
Calories: 44
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 1g
Cholesterol: 0mg
Dietary Fiber: 1g
Potassium: 100mg
Sodium: 510mg