Archive | December, 2012

Arugula and Pear Salad

30 Dec

It is a peak season for pears. The spicy arugula and sweet pear in this easy salad is a winning combination. It is my current favorite salad.

  • ripe pear thinly sliced 
  • arugula
  • toasted almonds
  • aged balsamic vinegar or balsamic glaze

Arrange the arugula on plates. Place pear slices on arugula. Put almonds evenly on top. Drizzle the balsamic vinegar over the salad.

Pear and Arugula salad

Grilled Maple Amberjack

29 Dec

Maple Amberjack

My husband and son went fishing and and caught a lot of fish. I have not cooked amberjack before, so this is completely  and experiment for me. Amberjack has firm texture, white meat with mild flavor. You can substitute mahi-mahi, grouper or tilefish for this recipe. This turned out to be tasty experiment.

Grilled Maple Amberjack

  • 1/4 cup maple syrup
  • 3 tbs low sodium soy sauce, use gluten free if desired
  • 1 tbs lemon juice
  • 2-3 tsp garlic, pressed
  • amberjack fillets

Combine all the marinate ingredients and pour into a zip-log bag with the fish fillets. Marinate in refrigerator for 30 min. Heat the grill for medium high. Save the marinate and heat it on stove. Use the marinate to paste the fish when grilling. Grill the fish 20-25 minutes. Amberjack is not oily fish, do not over cook. General rule for fish is 10 minutes per inch of thickness. For thin fillet do not turn over.

Grilled Maple AJ

Light Smoked Salmon Appetizer

14 Dec

Smoked salmon is a staple in a Finnish household. It is used at times on toast at breakfast, but most often as a light snack or an appetizer. These smoked salmon appetizer crackers are easy to make and look elegant enough to serve at a party.

  • thinly sliced smoked salmon or lox
  • crackers of your choice
  • fat-free soft cream cheese
  • english or asian cucumbers thinly sliced
  • caviar or dill for decoration

Spread a thin layer of cream cheese onto each cracker. Place a piece of salmon on top of the crackers. Top the salmon with cucumber slice and decorate with caviar or dill if you wish.

Light Smoked Salmon Appetizer

Light Smoked Salmon Appetizer

Red-Wine Mushrooms

4 Dec

Mushrooms are wonderful. You can do so many things with them. I have used this recipe with buffalo filet for meat eaters, however, personally I love it with grilled tuna steaks.

  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 pound of mushrooms, cleaned an sliced
  • 1 cup of red wine or marsala wine
  • 1 cup vegetable broth
  • 2 tsp chopped fresh rosemary and parsley
  • olive oil

Sauté the shallot, garlic and mushrooms in olive oil coated pan. Cook about 4 minutes. Add the red wine and stock, scraping the bottom of the pan. Cook until liquid has reduced down to about half. Serve with your choice of steaks.

Red-Wine Mushrooms

Spaghetti Squash with Mushrooms and Sun Dried Tomatoes

3 Dec

Vegetarian meals can be little boring, but not this one. The mushrooms in this dish will make carnivores happy. I am happy to say that my husband enjoyed this meatless dinner. You have come a long way baby!

  • 1 spaghetti squash halved and seeded
  • 2 cups sliced mushrooms
  • 1/2 cup sun dried tomatoes, chopped
  • 3 cloves of garlic pressed
  • 2 tbs of olive oil
  • 1/2 cup white wine
  • 1/4 cup  fresh chopped up parsley
  • salt and pepper

Cut the spaghetti squash in half and remove the seeds. Place on an olive oil coated cookie sheets cut side down. Bake in 400 degree oven for 45-55 minutes. Remove from oven.

In a large saucepan heat the olive oil, add garlic, mushrooms and allow to cook for about 4 minutes. Add the chopped sun-dried tomatoes and wine and cook for one minute. In mean time, with a fork, scrape the squash in to a large bowl. Season the mushroom and tomato mix with parsley, salt and pepper. Top the squash with sauce. What a wonderful meatless dish!

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Grilled Romaine with Poppyseed Dressing

3 Dec

Tonight we were celebrating our  31st anniversary. OMGS! Have we really been married that long? Maybe our healthy diets have made it possible for us to put up with each other this long. Then again, it’s the wine! Tonight, we had wonderful wine and I wanted to try something different. I grilled romaine and topped it of with poppy seed dressing. The whole meal was great, but we both really enjoyed the different salad.

  • 2 heads romaine lettuce 
  • olive oil

Rinse and pat dry the lettuce. Cut the romaine heads in half lengthwise. Brush surface with olive oil and grill about 3 minutes on each side.

Dressing

  • zest and juice from one lemon
  • 1/4 cup fat free sour cream
  • 2 tbs maple syrup
  • 1 tsp poppy seeds

Mix all the ingredients together. Drizzle over grilled romaine.

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