Chef Andre’s Swordfish Veracruz

Chef Andre’s Swordfish Veracruz

by | Mar 5, 2014 | Recipes

Chef Andre’s Swordfish Veracruz

Serves: 2
 
This is the perfect go-to meal on any busy night of the week. It’s so simple, yet offers earthy elegance, thanks to its Spanish origins. Serve it with a simple pasta or brown rice on the side.
Ingredients
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 2 SWORDFISH STEAKS (ABOUT 6 OZ EACH)
  • SEA SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 – 14.5 OZ CAN DICED TOMATOES
  • ½ C SLICED GREEN OLIVES
  • ⅓ C CAPERS
  • 2 FRESH BASIL SPRIGS
 
Instructions
  1. HEAT A GRIDDLE OR GRILL AND BRUSH WITH EXTRA VIRGIN OLIVE OIL.
  2. SEASON SWORDFISH WITH SEA SALT AND FRESHLY GROUND BLACK PEPPER, AS DESIRED.
  3. PLACE SWORDFISH ON HOT GRILL, COOKING ABOUT 4 MINUTES PER SIDE, UNTIL JUST TENDER BUT MOIST.
  4. MEANWHILE, ADD REMAINING OLIVE OIL TO A SAUTÉ PAN AND HEAT. ADD TOMATOES, GREEN OLIVES AND CAPERS.
  5. PLACE SWORDFISH ON INDIVIDUAL DINNER PLATES. TOP WITH SAUCE. GARNISH WITH FRESH BASIL. SERVE IMMEDIATELY.
 


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Asian Salmon with Kale and Tomatoes

Asian Salmon with Kale and Tomatoes

by | Mar 5, 2014 | Recipes

Asian Salmon with Kale and Tomatoes

Serves: 4
 
Blend the rich flavors and vibrant colors of kale, tomatoes and salmon into one easy skillet dinner you can whip up in less than 30 minutes. Nutrition Information per Serving: 267 calories, 27 g protein, 13 g carbohydrates, 12 g fat, 2 g saturated fat, 498 mg sodium, 3 g dietary fiber.
Ingredients
  • 1 TABLESPOON SESAME OIL (OR OLIVE OIL)
  • ½ CUP RED ONION, SLICED THIN
  • 1 TEASPOON GRATED FRESH GINGER (MAY SUBSTITUTE ¼ TEASPOON GROUND GINGER)
  • 3 CLOVES GARLIC, MINCED
  • 4 CUPS KALE, TORN OR ROUGHLY CHOPPED, STEMS CUT INTO ¼-INCH SLICES
  • 1 14.5-OUNCE CAN DICED TOMATOES, DRAINED
  • ¼ TEASPOON RED PEPPER FLAKES
  • 1 POUND SALMON FILET, CUT INTO 4 PORTIONS
  • 4 TEASPOONS REDUCED-SODIUM SOY SAUCE
  • 4 SLICES FRESH GINGER (OR DASH GROUND GINGER)
  • 4 THIN SLICES OF LEMON
  • 1 TEASPOON TOASTED SESAME SEEDS
 
Instructions
  1. HEAT OIL IN 12-INCH SKILLET OVER MEDIUM-HIGH HEAT. ADD ONIONS AND SAUTÉ UNTIL SOFTENED. ADD 1 TEASPOON FRESH GINGER (OR GROUND GINGER) AND GARLIC, SAUTÉ ANOTHER MINUTE.
  2. ADD KALE, USING TONGS TO QUICKLY TURN AND COAT THE LEAVES WITH OIL. ADD TOMATOES AND RED PEPPER FLAKES, CONTINUING TO TURN THE MIXTURE.
  3. WHEN KALE IS JUST WILTED, ADD SALMON AND SPOON A TEASPOON OF SOY SAUCE OVER EACH PORTION. THEN, TOP EACH WITH 1 SLICE OF GINGER (OR DASH OF GROUND GINGER) AND LEMON.
  4. COVER SKILLET AND COOK ABOUT 6-8 MINUTES DEPENDING ON THICKNESS OF SALMON, UNTIL DONE. SERVE SALMON ON BED OF KALE AND TOMATOES, AND SPRINKLE WITH SESAME SEEDS.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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Tomato Soup Cake

Tomato Soup Cake

by | Mar 5, 2014 | Recipes

Tomato Soup Cake

Serves: 12
 
While “tomato soup” and “cake” may seem like an odd pairing, this recipe is an absolute must-try. The end result is similar to spice cake and makes for the ultimate holiday treat. Not only will your family and friends appreciate the taste, they’ll be thanking you for the gift of health, too. Nutritional analysis per serving (with nuts and raisins): Calories: 289, Fat: 13g, Saturated Fat: 4g, Trans Fat: g, Cholesterol: 29mg, Sodium: 256mg, Carbohydrates: 42g, Fiber: 2g, Sugar: 19g, Protein: 5g, Vitamin A: 6%, Vitamin C: 18%, Calcium: 6%, Iron: 7 %
Ingredients
  • ¼ CUP UNSALTED BUTTER, SOFTENED
  • ¼ CUP VEGETABLE OIL
  • 1 CUP GRANULATED WHITE SUGAR
  • 1 LARGE EGG
  • 1 CAN (10 ¾ OZ) CONDENSED TOMATO SOUP
  • 1 TEASPOON BAKING SODA
  • 1 CUP ALL PURPOSE FLOUR
  • 1 CUP WHOLE WHEAT FLOUR
  • 2 TEASPOONS BAKING POWDER
  • 1 TEASPOON CINNAMON
  • 1 TEASPOON NUTMEG
  • ½ CUP GOLDEN RAISINS (OPTIONAL)
  • ½ CUP WALNUTS, CHOPPED (OPTIONAL)
  • CREAM CHEESE FROSTING
  • ¼ CUP UNSALTED BUTTER, ROOM TEMPERATURE
  • 4 OZ CREAM CHEESE, ROOM TEMPERATURE
  • 1 TEASPOON VANILLA
  • 1 CUPS POWDERED SUGAR
 
Instructions
  1. PREHEAT OVEN TO 350°F. GREASE A 9″ ROUND CAKE PAN OR BUNDT PAN WITH VEGETABLE OIL OR BUTTER.
  2. IN A MEDIUM BOWL, CREAM BUTTER, OIL AND SUGAR TOGETHER. ADD EGG, AND MIX WELL.
  3. IN A SEPARATE LARGE BOWL, COMBINE TOMATO SOUP AND BAKING SODA. STIR WELL, ALLOWING MIXTURE TO FOAM. ADD CREAMED MIXTURE TO TOMATO SOUP, AND MIX WELL.
  4. ADD THE FLOUR TO THE COMBINED MIXTURE ½ CUP AT A TIME UNTIL THOROUGHLY MIXED. ADD THE BAKING POWDER, CINNAMON, NUTMEG, RAISINS AND WALNUTS (IF USING) AND STIR UNTIL WELL COMBINED.
  5. BAKE FOR APPROXIMATELY 40 – 45 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER OF THE CAKE COMES OUT CLEAN. ALLOW TO COOL AT LEAST 10 MINUTES BEFORE FROSTING.
  6. CREAM CHEESE FROSTING: CREAM BUTTER AND CREAM CHEESE UNTIL SMOOTH. ADD VANILLA AND MIX WELL. SLOWLY ADD POWDERED SUGAR, ¼ CUP AT A TIME UNTIL THOROUGHLY MIXED.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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