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"The wise man should consider that health is the greatest of human blessings. Let food be your medicine"
-Hippocrates
BAKED SALMON
Great served with Mango Salso, or just lemon wedges with a fresh dill garnish, or with a Tomato Avocado Salso.
2 Pounds salmon fillet (can leave skin on for easier handling)
Juice of 1/2 lemon
Paprika
Heat oven to 400 degrees. Place salmon, skin side down on foil lined baking sheet (for easy clean-up). Sprinkle with lemon juice and paprika. Bake approximately 15 minutes or just until opaque in center. Remove from baking sheet with a wide spatula, leaving skin on foil.
SAUTEED SPINACH WITH GARLIC
1 bag pre-washed spinach
2 cloves garlic, minced
1 tablespoon olive oil
I like to wash the spinach again just before using as the water that clings to the leaves helps the spinach to steam.
In a large pot, saute garlic in oil until softened a bit, being careful not to burn. Add spinach, cover and cook until tender. (A large bag will shrink to just a small amount). Season with salt and pepper, and if desired, a teaspoon of lemon juice.
VEGETABLE TOFU BAKE
2 teaspoons canola oil
2 cloves garlic, minced
1 package fresh spinach or 1 10-ounce box frozen spinach, thawed and squeezed dry.
1 package firm tofu (15 ounce) sliced lengthwise
2 teaspoons Mrs. Dash "Garlic and Herbs" seasoning mix
4 oil packed sun-dried tomatoes
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
In a large fry pan cook the garlic in the oil for a few seconds until softened. Add spinich, cover and cook until spinich is tender, season with salt and pepper. Set aside, Lay tofu slices in a single layer in a baking dish. Sprinkle with the seasoning mix. Top the tofu with the spinach, tomatoes, mozzarella and Parmesan. Bake in a 375 degree oven until hot and cheese is melted, about 20 minutes.
CHICKEN PICCATA
1-1/2 pounds chicken cutlets, pounded thin
Salt & pepper to taste
3 tablespoons olive oil
2 cloves garlic, minced
Juice of 2 lemons (or about 1/3 cup)
1/2 cup chicken broth
1 tablespoon capers
Salt & pepper chicken, saute in 2 tablespoons olive oil about 1-2 minutes per side; tranfer to platter and keep warm. In the same skillet, add remaining tablespoons of olive oil and garlic, capers, add chicken back to skillet to warm and check that chicken is fully cooked. Garnish with parsely.
Sauteed mushrooms are great served with this dish.
CUCUMBER VEGETABLE SALAD
1 large English cucumber thinly sliced (no need to peel)
1 red or yellow bell pepper, cut into thin strips
2 medium carrots, peeled and thinly sliced
2 cups cherry tomatoes, halved
1/2 medium red onion, thinly sliced
2 tablespoons olive oil
1/4 cup rice vinegar
Salt & pepper to taste
Combine vegetables and toss with olive oil, vinegar and salt and pepper. Garnish with parsley
MEDITERRANEAN SWORDFISH
4 Pieces of swordfish, about 3/4 inch thick
1 tablespoon olive oil
2 green peppers, sliced
2 large tomatoes, chopped
2 cloves garlic
Pinch of oregano
Salt & pepper to taste
8 ounces of feta cheese
Saute the green peppers in the olive oil until translucent; add tomatoes, garlic, oregano and salt & pepper. Cook for 2 minutes, set aside. Grill swordfish about 2 minutes on each side and place on baking sheet. Spoon mixture on top and sprinkle with the feta cheese. melt under broiler for about 1 minute.
SEAFOOD STUFFED EGGPLANT
3 medium eggplants 1/2 cup each of onion, celery and green pepper, chopped
1 lb small shrimp 3 tablespoons olive oil
2 cups imitation crabmeat 3 cloves garlic, minced
1/2 teaspoon dry thyme 1/4 teaspoon hot paprika
1/4 cup parsley, chopped 2 cups spagetti sauce
1 teaspoon Worchester
salt & pepper
Cut eggplant in half and scoop out shells, dice meat of eggplant and sit aside. Heat oil in large skillet and saute' celery, onion and green pepper until tender. Add eggplant, shrimp, crab and spices. Continue to cook about 5 minutes. Put some spagetti sauce in bottom of baking dish. Fill eggplant halves, place in baking dish and pour remainder of spaghetti sauce over. Bake at 350 for 35 minutes or until done. If desired, some Pamigiano-Reggiano cheese can be sprinkled over top during last 5 minutes of cooking.
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