For instance, let's start with my friend, C. She sent me a delicious salmon recipe. No, there is nothing fishy about C. She is charming, sophisticated and classy. She is always dressed and ready for a photo shoot. She is a classic beauty with style. Her salmon dish reflects the same characteristics. You can't go wrong with C. She and her salmon will never disappoint you!
Salmon with Horseradish and Apricot Sauce
2 5oz salmon fillets
1/4 cup apricot jam or preserves
1/8 cup horseradish (white from a jar)
salt, pepper, garlic powder
Place salmon in pan or on cookie sheet and sprinkle with salt, pepper and garlic powder. Mix preserves and horseradish together and spread over fish. Back in 350 degree oven for 15 minutes. Switch oven to broil and broil fish about 5 minutes or until the top gets browned and bubbly. (Feel free to increase this recipe...the sauce is basically 2/3 preserves, 1/3 horseradish) This recipe would be equally good with peach preserves!
The next recipe describes my other friend, C (not to be confused with the first friend, C) so well it is scary! She calls it "C,s Kick Ass Bowtie and Spinach Salad". You KNOW when C is in the room. She is full of kick-ass personality. She is vibrant, full of color and freshness. This salad explodes with personality and goodness with just a touch of nuttiness...just like my friend, C
Kick Ass Bowtie and Spinach Salad
1/2 pkg (6 oz) bow ties
2 cups torn fresh spinach
1 cup grape or cherry tomatoes, halved
1/4 cup sliced scallions
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon-style mustard
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
toasted pine nuts (toasting brings out the oils and flavor of the nuts)
Cook pasta, according to package directions. In large bowl, combine pasta, spinach, tomatoes and scallions. In small bowl, combine all remaining ingredients except pine nuts; mix well. Pour dressing over spinach mixture and toss well. Top with pine nuts. Serve immediately.
My next friend, S, was a complete surprise.....as is her recipe, Chiles Rellenos Casserole. I met S about 2 years ago and she impresssed me as a lovely person. Sorta quiet, very pleasant and definitely nice. But really get to know her...and WOW...she is full of spice with an underlying zing! S is definitely not the quiet dish of my first impression. I truly enjoy S...as I do her recipe. One of the main ingredients is ground turkey. Sorta quiet, very pleasant and definitely nice. Add the other ingredients and you have the gusto of S!
Chiles Rellenos Casserole
(Cooking Light, Jan/Feb 1995)
1/2 lb ground turkey
1 cup chopped onion
1 3/4 teaspoons cumin
1 1/2 teaspoons oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16 oz) can fat free refried beans
2 (4oz) cans green chiles, drained and cut lengthwise into quarters
4 oz (1 cup) shredded fat free colby-jack cheese
1 cup whole kernel corn
1/3 cup all purpose flour
1/4 teaspoon salt
1 1/3 cups skim milk
1/8 teaspoon hot sauce
2 eggs, slightly beaten
2 egg whites
Cook turkey and onion in a nonstick skillet over medium high heat until browned. Combine turkey mixture, cumin, oregano, garlic powder, salt, pepper and refried beans in a bowl. Stir well and set aside. Arrange half of the green chile strips in an 11x7 baking dish; top with half of the cheese. Spoon mounds of bean mixture onto cheese and spread gently, leaving a 1/4 inch border around the edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside. Combine flour and salt in bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350 degrees for 1 hour or until set; let stand 5 minutes before serving. (I think this would be equally good with soy veggie crumbles instead of the ground turkey to give it a vegetarian flair)
Makes 6 servings. Per serving: 262 calories,6 grams fat, 4 grams fiber
Enjoy! Happy Eating!!
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