Spinach Salad with Japanese Ginger Dressing
- 3 tablespoons minced onion
- 3 tablespoons peanut, or canola oil
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons finely grated fresh ginger
- 1 tablespoon ketchup
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- 10 ounces fresh spinach,
- 1 large carrot, grated
- 1 medium red bell pepper, very thinly sliced
- freshly ground pepper, to taste
- 1 lbs. cooked shelled & divined shrimp
- Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
- Toss spinach, carrot and bell pepper and shrimp with the dressing in a large bowl until evenly coated.
Tonight, I am serving this entrée sized salad with chicken noodle soup and crusty French bread and fruit compote.
Lobster & Shiitake Mushroom Ravioli
- 1 (24oz) package of frozen ravioli (any type/flavor)
- 2 tbsp butter
- 1 (8oz) pkg sliced mushrooms
- 1 (10oz) package of frozen lobster meat (thawed and chopped)
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 tsp. dried Italian seasoning
- 1 (10 oz) can diced mild tomatoes with green chiles, drained
- 2 tbsp chopped fresh basil
- cup light cream
- 1/4 cup dry sherry, brandy or cognac
- ½ cup reduced-fat grated Parmesan Cheese
- ½ tsp salt
Prepare ravioli by boiling in a large pot of salted water according to package directions.
Drain and keep warm.
Melt butter in a large pot over medium-high heat. Add mushrooms, green onions, garlic and lobster meat.
Sauté for 6 minutes or until mushrooms are tender.
Stir in tomatoes and chiles, basil and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
Stir in Parmesan cheese. Add salt stir in cooked ravioli and add cognac, toss to coat.
Sweet and Spicy Pork Tenderloin
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground chipotle chile pepper
- 1 pork tenderloin, 11⁄4 pounds; trimmed of visible fat
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon garlic, minced
- 1 1/2 teaspoons hot-pepper sauce
- Preheat the oven to 350°F.
- Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
- In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper.
- Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
- Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.
- Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides.
- Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
- Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve immediately.
Tonight; I’m serving with red quinoa, fresh garden salad and fruit compote.
Butterflied Grilled Chicken with a Chile-Lime Rub
- 3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lime zest, freshly grated
- 3 tablespoons lime juice
- 1 tablespoon garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1 Pinch of ground cinnamon
- 1 to 1 ½ lbs boneless chicken breast
- Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.
- Using knife cut the chicken down one side of the breast. Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the breast (both sides). Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate 1 hour or up to 24 hours.
- Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.
- Leave all the spice rubs on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a breast reaches 165°F, 10 to 50 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
Tonight; I’m serving with a garden salad topped with fresh salsa, green beans wrapped in bacon and fruit compote.
Rigatoni with Beef and Zucchini Ragu
- 8 ounces whole-wheat rigatoni, rotini or penne
- 8 ounces 92%-lean ground beef
- 4 cloves garlic, chopped
- 1/2 teaspoon fennel seed
- 3 cups diced zucchini (about 1/2 medium)
- 2 teaspoons extra-virgin olive oil
- 2 8-ounce cans no-salt-added tomato sauce
- 1 cup red wine
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons pine nuts, toasted
- 1/2 cup crumbled feta, optional
- Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.
- Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat until the beef is browned, about 3 minutes. Add zucchini and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.
- Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Tonight, I’m serving with hot garlic bread, fresh garden salad and fruit compote.