Archive for April 23rd, 2009

Grilled Zucchini

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A nice healthy accompaniment to any main dish.  If you live in an apartment and don’t have a backyard grill, use a panini or george foreman grill.

Grilled Zucchini (serves 2-4)

Ingredients:

  • 2 medium to large zucchinis
  • olive oil
  • salt
  • pepper

Directions:

1.  Using a peeler, peel stripes vertically on zucchini, as seen in picture below.

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2.  Slice into 1 inch 1/2 inch (sorry, I’m a moron and should’ve used a ruler) thick slices.  Try to make the thickness consistent so they grill evenly together.  Brush olive oil on both sides, salt and pepper.

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3.  Grill until brown, flip to other side and continue grilling until done. Serve.

Soy Ginger Salmon

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This is one of my husband and I’s favorite dishes.  We eat this once a week.  I’m sort of sensitive to the fishy flavor of salmon, and cooking it this way lessens the fishy taste/smell.  I make a soy ginger sauce for the  fish to marinate in the fridge for a couple hours, then bake it in the oven.  I find cooking it slowly in the oven isn’t as fishy as cooking it over the stove.  I never cook fish over the stove with oil, especially salmon.  Your house will smell like fish for days, it’s horrible, unless you like that kind of thing.  Ginger in chinese cooking gives fish a fresh, clean taste, and it also cuts the gamey-ness of poultry.  This recipe serves 2. Double ingredients if serving 4.

Ingredients:

  • 4 Tbsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. coarse black pepper
  • 1 clove garlic, crushed
  • 1 tsp ginger, minced
  • 1/2 tsp. sesame seeds
  • 1 Tbsp honey OR brown sugar
  • 1 Tbsp. chives, chopped
  • 3 Tbsp. chicken broth
  • 2 6 oz. salmon fillets

Directions:

1.  In small bowl, mix soy sauce, sesame oil, pepper, garlic, and ginger together.  Pour over fish to marinate in fridge for 2 hours.  Sometimes, when I don’t have time, I skip the 2 hours and it still turns out fine.  But the 2 hours gives it a lot more depth in flavor.

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2.  Pre-heat oven to 350 degrees.  Take fish out of fridge, put in baking dish with deep sides. Pour remaining marinade into dish, and add chicken broth into bottom of pan. This will prevent the marinade from crusting/burning as it cooks, and it dilutes the soy so it’s less salty. Drizzle honey or sprinkle brown sugar on top of fish. Sprinkle sesame seeds and chives over that.  Bake for 20-25 minutes, or until salmon is flaky.

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Crepes

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Crêpes are surprisingly easy to make.  Think of them as thin pancakes, well, because they are.  I needed another excuse to eat my cream cheese and strawberries in the fridge, and I had a couple of pears laying around too.  So that’s when I decided to whip these up.  Crêpes can hold a variety of fillings, for example, you can make breakfast crêpes with sausage, egg and cheese, or dessert crepes with fruit fillings, or plain crepes with sugar and cinnamon sprinkled on top.  You can even mix cocoa powder into the batter and make chocolate flavored crêpes. The list goes on and on and on. 

Basic Crêpes (makes 8 )

Ingredients:

  • 1 cup flour
  • 2 eggs
  • 1/2 milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 Tbsp melted butter
  • non stick pan
  • spatula
  • liquid measuring cup

For sweet dessert crêpes, add these 2 ingredients

  • 1/2 tsp. vanilla
  • 1/2 tsp. sugar

Directions:

1.  In mixing bowl, mix flour and eggs.  Add milk and water intermittently stirring until well blended.

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 2.  Add milk and water intermittently, stirring until well blended.  Add salt and butter, blend until consistency of very thin pancake batter.  It should look like this:

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 3.  Lightly grease a small non-stick pan, heat on medium high.  Use a liquid measuring cup to pour exactly 1/4 cup of batter onto pan.  To cover surface with a thin layer of batter evenly, pour directly into middle of pan, then swish from the center out by tilting pan in circular motion.  Do not pour batter in zig-zaggy lines to coat surface quickly.  I did that the first time and it left gaps.

4.  Crepes should cook for around 1-2 minutes, until golden brown.  Use spatula to gently flip to other side.  Change heat back and forth between medium high to medium, if pan starts getting too hot and crepes are turing dark brown or burning.

 

 

Strawberries and cream cheese filling (makes 8 )

Ingredients:

  • 10-15 strawberries, sliced
  • 1/2 package of cream cheese (4 oz.)
  • 4 Tbsp. sugar
  • honey
  • nutmeg

Directions:

  1. Mix 1 tbsp. sugar into strawberries, until glazed
  2. Mix 3 tbsp. sugar into cream cheese, lightly drizzle honey and sprinkle nutmeg
  3. Spread cream cheese down middle of crepe, then layer strawberries on top of that.

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Carmelized Pear filling (makes 8 )

Ingredients:

  • 1/2 stick butter
  • 1/2 cup brown sugar
  • 4 large pears, peeled and sliced
  • 4 tsp. lemon juice

Directions:

1.  Melt butter in skillet on medium high heat.  Add brown sugar, stir until melted (about a minute).

2.  Add pears and lemon juice.  Stir frequently until pears release liquid, and liquid becomes carmelized with brown sugar.  Take skillet off heat, let cool a bit before putting into crepes.

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