Sunday, January 30, 2011

Asian Inspired Flounder

I probably would have made this using a firmer fish like tuna or swordfish but I decided that we haven’t had a white fish in a while so why not.

For the sauce/glaze:

¼ cup hoisin sauce
1 tsp lite soy sauce
1 tsp sesame oil
1 clove minced garlic
½ to 1 tsp grated ginger*

Whisk all ingredients in a metal bowl, set aside until fish is cooked. Then heat using double boiler method until heated and smooth.

Take about a half cup of sesame seeds and add to a dry saute pan, toast the seeds on medium heat.  You will know they are done when the seeds are fragrant.  Put aside.

For the fish:

2 – 4 oz. flounder fillets

Dredge the fillets in the flour and pan fry until crisp and cooked.

Serve the fish over rice, pour the sauce over the rice and fish  sprinkle the sesame seeds over the fish; add a side of green beans or snap peas for a complete meal.

*Ginger tip: freeze your fresh ginger root, it makes grating a breeze.  Ginger is really fibrous and freezing it helps mask it.

Stuffed Portobella Mushrooms with Pork

I can't remember if I mentioned doing something different every week or not...but the concept is to introduce or re-introduce flavors to my husband.  I have been slacking mostly due to the fact that our household has been sick so we have been eating a lot of soup.  So back on track...last weekend I was going to go all vegetarian but I got some grim faces so I decided that I wouldn't go there yet.  The result with this meal was really good, I however will probably tweak it somehow next time, but my husband said he really liked it.

Stuffed Portobello Mushrooms (170 calories)

4 Portobello, stem and gills removed
Olive oil

Brush mushrooms with oil and season, grill for about 5 minutes. Set aside.

half of onion
2 cloves garlic
1 cup Spinach, fresh
1/8 cup grated Parmesan cheese
1/8 cup shredded Mozzarella cheese
1/8 cup Bread crumbs
1 Egg
2 tablespoons Herbs; basil, parsley (Italian seasoning)
1 Roma Tomato, thinly sliced

Using a food processor, puree onions and garlic, saute over medium high heat, add chopped spinach (just until wilted. Remove mix from heat and allow to cool slightly add Parmesan cheese, bread crumbs, herbs, mozzarella cheese, egg. Mix until well combined. Spoon into the grilled mushroom.

Place one slice of tomato on top of mixture. Bake about 10 min. at 350.

Pork Cutlets (about 300 calories)

4 pork cutlets, about ¼ inch thick
2 Eggs
1 cup Flour
1 cup Bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon Italian seasoning
Oil, mild for pan

Prepare dreading station. Mix bread crumbs, cheese, and seasoning.

Cover pork in flour, followed by egg, followed by bread crumb mixture. Pan fry in oil on skillet.

On a baking dish, place one of the cutlets along with one mushroom cap on top. Sprinkle with extra mozzarella cheese and broil for just until melted. Serve with a green salad.

Omit the pork for a vegetarian meal.

Monday, January 10, 2011

Pecan Crusted Salmon

I have been craving fish for a while now so I decided to make salmon, usually I just use lemon and don't do anything fancy.  I made this salmon using two 4-5 ounce fillets but use could use any size or amount you want because it is all equal parts.

For the Sauce:

equal parts: Dijon Mustard and Honey
two thirds the amount: Melted Butter
*Since I had two fillets, I used 2 tablespoons mustard and honey and 1 1/2 melted butter.

Mix together well. Spread/pour over salmon

For the Crust:

equal parts: Chopped Pecans and Bread Crumbs
*I used 1/4 cup each and had a little left over

Sprinkle over salmon. Bake at 450 degrees for about 15 minutes, or flakes with a fork.

The leftover salmon was great cold in a salad!

Monday, January 3, 2011

Holiday Roast

I  hosted Christmas at our house this year and I didn't want to do turkey or ham.  I wanted to do something different.  Christmas Eve we had lasagna with salad and garlic bread but for Christmas day I wanted to do something just a little more special.  I decided on a Beef Roast, with scalloped potatoes, green beans and salad.  We didn't go over the top, I didn't want to have a lot of leftovers (I actually still had leftovers from Thanksgiving in my fridge.)

This roast was so easy  and it was a hit, I actually wish I would have made a larger roast so we could have more leftovers!

Holiday Roast

1/4 cupGF flour (3 tablespoons for gravy)
2 tablespoons dry mustard
1 1/2 tablespoons chopped fresh rosemary
2 teaspoons salt
2 teaspoons fresh ground pepper
1 - 3 to 4 pound boneless roast

Combine the first 5 ingredients, reserving flour for gravy. Cover the mixture over the roast.

Place roast fat side down on a rack in a shallow roasting pan.

Bake uncovered, at 325 degrees for about 2 to 3 hours or until meat thermometer registers your desired degree of doneness.  135 degrees for medium-rare, 165 degrees for medium.


1 cup dry red wine (I used the red that was open at the time)
2 cups beef broth
1/2 cup water

In  a small sauce pan, add the liquid ingredients just til simmering.

Once you remove the roast, in the roasting pan add liquid. Whisk all together, slowly add flour to thicken.