SEARED SALMON WITH ISRAELY COUSCOUS

From the Real Simple website.

Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

• 1  cup  Israeli couscous (also called pearl couscous)
• 1  small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
• 1/2  English cucumber, halved lengthwise and thinly sliced
• 1  small shallot, thinly sliced
• 1  tablespoon  fresh lemon juice
• 1  tablespoon  plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4  6-ounce pieces skinless salmon fillet 
•  

• Directions

  1. Cook the couscous according to the package directions; rinse to cool. In a large bowl, combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad.
  By Dawn Perry , August, 2012
•  

• Nutritional Information

• Per Serving
• Calories 476

• Fat 17g
• Sat Fat 3g
• Cholesterol 108mg
• Sodium 477mg
• Protein 44g
• Carbohydrate 35g
• Sugar 1g
• Fiber 2g
• Iron 2mg
• Calcium 60mg

•  

MRS. POTTER'S CHICKEN

We all like crisp chicken, but I am not making it often because my recipe is complicated and time consuming.  When I saw this recipe in the Ladies Home Journal, September 2012 issue I was very happy. Now I can make any time one of our favourite dish.

1 1/2 cups crackers such as Ritz, crushed
3/4 cup freshly grated Parmesan cheese
1/4 tsp black pepper
4 (1 1/4lb in total)boneless skinless chicken breast halves
2 tbsp unsalted butter, melted

1. Heat oven to 425 F. Spray a large rimmed baking sheet with cooking spray,  set aside.
  
2.Combine crushed crackers, Parmesan, and pepper in a shallow dish, set aside (You can experiment with the ratio of Parmesan to cracker crumbs. More Parmesan will give a softer crust. )

3. Since each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic of plastic wrap until very thin, about 1/4 inch thick.

4. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. Sprinkle any excess coating over top.

Bake 12 min or until golden and cooked through.
Serves 6.
Per serving:280 cal.,13 g fat (5.5g sat), 386 mg sodium, 13 g carb, 66 mg chop, 27 g protein, 0 fiber.

ZUCCHINI AND BEAN SALAD WITH BULGUR

One other great recipe from Real Simple.  The people behind this website are wonderful. each food recipe is easy to make,  very tasty  and good for any occasion from family supper to a more serious occasion.  

Serves 4| Hands-On Time: 15m| Total Time: 20m

Ingredients

• 1/4  cup  olive oil
• 2  tablespoons  red wine vinegar
• kosher salt and black pepper
• 2  medium zucchini (about 1 pound), halved and thinly sliced
• 1  15.5-ounce can kidney beans, rinsed
• 1  small shallot, thinly sliced
• 1/4  cup  chopped salted roasted almonds
• 1/4  cup  chopped fresh dill
• 1  cup  bulgur
• 4  ounces  goat cheese, crumbled (about 1 cup)

Directions

1. In a large bowl, whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
2. Meanwhile, place the bulgur in a large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.

By Charlyne Mattox , August, 2012

Nutritional Information

• Per Serving
• Calories 477

• Fat 28g
• Sat Fat 8g
• Cholesterol 22mg
• Sodium 631mg
• Protein 18g
• Carbohydrate 43g
• Sugar 4g
• Fiber 12g
• Iron 3mg
• Calcium 174mg

PEACH CRISP

I love Real Simple website. It is full of great recipes like this.  Serves 4| Hands-On Time: 10m| Total Time: 25m

Ingredients

• 4  ripe peaches, halved
• 4  tablespoons  light brown sugar
• 1  cup  granola
• 8  tablespoons  unsalted butter, cut into 16 pieces
• 1  pint  vanilla ice cream (optional)

Directions

1. Heat oven to 400° F.
2. Place the peach halves, cut-side up, in a baking dish.
3. Sprinkle each half with 1/2 tablespoon of brown sugar, 2 tablespoons of granola, and 2 pieces of butter.
4. Bake until the peaches are soft and the granola begins to brown, about 15 minutes.
5. Transfer to individual plates, spooning the juices in the dish over each peach half. Serve with the ice cream (if desired).

By Kate Merker , July, 2006

Nutritional Information

• Per Serving
• Calories 211Calories From Fat 60%

• Fat 14g
• Sat Fat 7g
• Cholesterol 31mg
• Sodium 170mg
• Fiber 2g
• Sugar 15g
• Protein 3g

MARMALADE CHICKEN WITH ARUGULA AND POTATO SALAD

Recipe is from the Real Simple Recipes website. Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

• 1 1/2  pounds  new potatoes (about 15), halved, or quartered if large
• 1  tablespoon  fresh lemon juice
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 2  cups  arugula
• 1/2  cup  orange marmalade
• 1  tablespoon  balsamic vinegar
• 8  thin chicken cutlets (about 1 1/4 pounds)

Directions

1. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. In a large bowl, whisk together the lemon juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula and potatoes and toss to coat.
2. Meanwhile, heat grill to medium-high. In a shallow dish, whisk together the marmalade, vinegar, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper. Add the chicken and turn to coat. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve with the salad.

By Charlyne Mattox , August, 2012

Nutritional Information

• Per Serving
• Calories 489

• Fat 13g
• Sat Fat 2g
• Cholesterol 78mg
• Sodium 468mg
• Protein 33g
• Carbohydrate 58g
• Sugar 25g
• Fiber 3g
• Iron 3mg
• Calcium 69mg

LINGUINE WITH SPICY SHRIMP

This recipe is from the Real Simple Recipes.  I am not good at preparing seafood. This recipe look easy to make. I have to try it soon.   Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

• 3/4  pound  linguine
• 1/4  cup  olive oil
• 1 1/2  pounds  peeled and deveined large shrimp, tails removed
• 2  cloves garlic, chopped
• 1/4 to 1/2  teaspoon  crushed red pepper
• kosher salt
• 2  bunches watercress, torn (about 6 cups)
• 1  tablespoon  grated lemon zest

Directions

1. Cook the pasta according to the package directions, stopping just short of al dente. Reserve ½ cup of the cooking water; drain the pasta. Wipe out the pot.
2. Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes.
3. Reduce heat to medium and add the pasta, watercress, lemon zest, and reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes.

By Charlyne Mattox , August, 2012

ZUCCHINI FRITTERS

I remember my mother used to make zucchini fritters, when I was a child. I used to make it years ago,but for some reason I forgot about it.  I was very happy when I saw it in my email box from this web address: http://smittenkitchen.com/blog/2011/08/zucchini-fritters/

Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

STEAK WITH CORN AND BLACK-EYED PEA SALAD

This is from RealSimple website. It is the daily recipe for Aug 8, 2012.  

Serves 4| Hands-On Time: 20m| Total Time: 20m

Ingredients

• 1 1/2  pounds  strip or sirloin steaks (1 1/2 inches thick)
• 1  tablespoon  seafood seasoning (such as Old Bay)
• kosher salt and black pepper
• 2  ears corn, shucked
• 1  small red onion, cut into 1/2-inch wedges
• 3  tablespoons  olive oil
• 1  15.5-ounce can black-eyed peas, rinsed
• 2  tablespoons  chopped fresh chives
• 1  tablespoon  red wine vinegar

Directions

1. Heat grill to medium-high. Season the steaks with the seafood seasoning and ¼ teaspoon each salt and pepper. Brush the corn and onion with 2 tablespoons of the oil and season with ¼ teaspoon each salt and pepper.
2. Grill the steaks, 3 to 4 minutes per side for medium-rare. Grill the corn and onion, turning occasionally, until tender, 5 to 7 minutes. Let the steak rest before slicing.
3. Cut the kernels off the cobs and combine in a medium bowl with the onion, black-eyed peas, chives, vinegar, and the remaining tablespoon of oil. Serve with the steak.

By Dawn Perry , August, 2012

BUTTERSCOTCH BANANAS WITH VANILLA ICE CEAME

This recipe is from RealSimple web side. It was the August 4, 2012 Daily Recipe.  It tastes good, it looks good. 

Serves 8| Hands-On Time: 15m| Total Time: 20m
Ingredients

• 1/2  cup pecans

• 1/2  cup (1 stick) unsalted butter, cut into pieces

• 1  cup dark brown sugar

• 1/4  teaspoon ground cinnamon
• 6 bananas, peeled and sliced on the diagonal

• 1/4  cup dark rum

• 2  pints vanilla ice cream

Directions

1. Heat oven to 375° F.

1. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.

1. Melt the butter in a large skillet over medium-high heat. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes.

1. Gently stir in the bananas. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans.

1. Serve the bananas and sauce over the ice cream.

By Kate Merker , December, 2008

TOMATO, CUCUMBER, AND QUINOA SALAD

This is the Real Simple Daily Recipe for July 30, 2012

Serve this hearty salad on the side or add roasted almonds and crumbled Feta to turn it into a full-fledged main dish.

Serves 4| Hands-On Time: 10m| Total Time: 20m

Ingredients

• 1/2  cup  quinoa
• 3  tablespoons  olive oil
• 2  tablespoons  sherry vinegar or red wine vinegar
• kosher salt and black pepper
• 1/2  pound  tomatoes, cut up
• 1/2  English cucumber, sliced
• 4  cups  baby arugula (about 3 ounces)

Directions

1. Cook the quinoa according to the package directions; let cool.
2. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.

By Charlyne Mattox , August, 2012