Archive | September, 2012

Bourbon Mushrooms

28 Sep

Mushrooms are great substitute for a meat. I love stir fried veggies and mushrooms, but my husband likes more than just veggies for dinner. I made some whole wheat pasta with olive oil, fresh tomatoes and herbs for him topped with the mushrooms. I had mine with stir-fried veggies. Great meatless dinner.

  • 4 tbs olive oil
  • 3 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons  bourbon
  • salt and pepper to taste

Sauté the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and bourbon cook another 2 minutes. Season to taste with salt and pepper.

 

Grilled Swordfish with Pesto

17 Sep

Market had nice fresh swordfish steaks and I wanted to try them with my home made pesto. It was a winner! Now on, I will plan to make my pesto once a month, when I will indulge in the carbs and have pesto pizza, and the following day have grilled swordfish with pesto. Hey, at least my conscious is a happy girl.

  • Fresh swordfish steaks

Marinate

  • 2 tsp minced ginger
  • 2 cloves of garlic, pressed
  • 3 tbs fresh lemon juice
  • 2 tbs olive oil
  • 2 tbs minced fresh thyme
  • fresh ground pepper

Mix all the marinate ingredients together. Place the swordfish steaks in a ziplock bag. Pour the marinate over the fish. Marinate in the fridge for an hour, turning once. Grill the steaks over medium high heat 3-4 minutes each side. Top with pesto.Serve with grilled vegetables.

 

 

Quick Herb Pesto

16 Sep

Fresh pesto can enliven pizza, pasta, veggies and meat and seafood. We fell in love with pizza with pesto. I experimented with different herbs and nuts and came up with this recipe. I used the fresh herbs in the tubes on my experiment and it was so quick and easy. We have tried this on home made pizzas and with grilled swordfish. So refreshing. Do not add salt if the nuts have salt.

  • 2 cloves of garlic
  • 2 tbs olive oil
  • 3 tubes of herbs: basil, parsley, and italian blend (each tube is equivalent to 3 bunches of fresh herbs)
  • 1/4 cup toasted soy nuts
  • 1/4 cup pine nuts

Place all ingredients in food processor and and process until smooth. You can refrigerate up to 3 days.

Spicy Yogurt Salmon

8 Sep

Middle eastern cultures uses a lot of yogurt in their cooking. I have altered traditional tandoori marinate for salmon. Sometimes it is fun to change pace and try totally different type a marinate you usually expect with salmon. If you like a lot of spice like my husband,  add more ginger and cayenne pepper.

  • 2 minced garlic gloves
  • 1 1/2 tsp minced fresh ginger
  • 1 tbs coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dijon mustard
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • pinch of ground cloves
  • salt and pepper
  • 1/4 canola oil
  • 1 1/2 cups of plain fat free or low fat yogurt
  • skinless salmon filet

Mix all of the spices with the yogurt. Coat the both sides of the salmon with the yogurt marinade. Place in a dish and cover with plastic wrap. Marinade in the fridge up to 2-4 hrs. Scrape off the excess marinade, and lightly brush the fish with oil. Grill over medium high heat, turning once, until almost cooked through, about 8-10 minutes. Serve with vegetables.

Baked Snapper and Potatoes

6 Sep

In Finland potatoes are part of practically every meal. I have had my share of potatoes to last me a lifestyle, but this recipe is great for entertaining because you can cook the potatoes and fish together and frees you to visit with your guests. My sister in Finland pours cream over the fish before baking and she does not use the lemons.

  • bag of pre-sliced potatoes
  • 2 lemons, thinly sliced
  • 1/2 cup parsley, coarsely chopped
  • 4 boneless snapper filets
  • olive oil
  • 2 garlic cloves, sliced
  • 4 small sprigs of rosemary
  • sea salt and fresh ground pepper

Spray a large oven proof dish with olive oil. Place potato slices evenly on the dish; season with salt and pepper. Top potatoes with the parsley and lemon slices, saving four slices. Wash and pat dry the fish fillets. Rub the fish skin with olive oil and season with salt and pepper. Insert about 3 slices of garlic into the meaty side of each fillet. Place the fish fillets on top of the potatoes and lemon slices. Place rosemary sprigs under the fish. Top each fillet with a lemon slice. Drizzle with olive oil. Bake for 30-40 minutes in 350 degree oven

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