July 2006 Archives

This was inspired by recipes in The Best Light Recipe from the Editors of Cook's Illustrated.

I say inspired because it turned out well, but I didn't have what they called for in the recipe, so I used their proportions with some stuff I did have.

Grapefruit Vinaigrette
1 pink grapefruit
juice of one lime
1 shallot, minced
1 T extra-virgin olive oil
2 T basil, minced
1 t honey
1 t Dijon mustard
salt and pepper to taste

Peel the grapefruit, remove the pith, and cut away the flesh from the membrane. Squeeze the juice out of the membrane, and dice up the grapefruit flesh, and pour the juice and flesh into a bowl. Add the remaining ingredients and whisk together.

Orange Roughy

1 fillet Orange Roughy (enough for 2 servings)
1/4 c brown rice flour
salt and pepper
2 teaspoons canola oil

Pat the fish dry and salt and pepper the fillet.
Dredge in the flour, shaking off excess.

Heat oil in a non-stick pan until it just starts to smoke. Add the fish to the pan. Cook 2-3 min each side, depending on the thickness of the fish. You are aiming for golden brown and delicious.

Move to a platter and add some of the Grapefruit Vinaigrette.

I made a salad of bibb lettuce, blueberries and avocado and passed the rest of the sauce with the salad.

Husband gave it 4/5 stars, because the salad needed something more, but it's definitely a do-again!

Chicken breasts can be so boring and end up dry. Here are a few that I have tried that have been successful. Before preparing the below recipes, I pound the chicken to an even thickness so they can be cooked quickly, which also helps to keep them from drying out.

Marinate a couple chicken breasts in 1 cup yogurt with the zest of one lemon, a few tablespoons of lemon juice and a little salt and pepper. Grill.

Instead of the usual coating of flour, egg, breadcrumbs, coat the chicken breasts in brown rice flour with a little salt and pepper. Saute in olive oil. Serve with a veg and some salsa.

Poach in water with a splash of wine, some peppercorns and a bay leaf.

Two-Thirds Bean Salad

| No Comments | No TrackBacks

(Reposted from my other blog)

TwoThirdsBeanSalad.jpg In the summer, I hate cooking, because it's just too hot. I have built up a repertoire of recipes that I can stretch for a few days, just to avoid having to cook on the hot days of summer.

When I was a kid, my mother always made 3 bean salad. Green beans, Garbanzos and Kidneys. I never liked the Green Beans, in fact, I still don't. Every few years, I like to try foods that I hated in the past to see if I still hate them. I recently discovered a love for Asparagus this way, but Green Beans are still on the you-know-what list.

So now that I'm a grown-up, I can make my own version, which I call Two-Thirds Bean Salad. It's actually nothing like my mother's version, I don't think. She is an amazing cook, but we have issues, so we don't talk. It sucks that I don't have her recipes, but my sanity is worth so much more.

I never think to measure this kind of stuff, which means I would fail miserably as a baker. I really have a hard time following a recipe exactly as written. I always throw in twice as much garlic as called for. I never use cups of things that come in units, like peppers, onions, carrots. I just use 1 onion, or 1 pepper, etc. It seems so wasteful to use only a cup of something that isn't pourable.

Two-Thirds Bean Salad
1 (14 oz) can Garbanzo Beans, drained
1 (14 oz) can Kidney Beans, drained
1 green pepper, finely diced
3 shallots, finely diced
3 garlic cloves, finely diced
Zest of 1 lemon
Juice of two lemons
olive oil to taste, I start with about 2 Tablespoons and adjust from there
Sugar to taste, I start with 2 teaspoons of superfine and adjust from there
salt and pepper to taste

Rinse the beans if they are in that unpleasant goo that they sometimes come in. Otherwise, just drain them. Combine everything but the beans in a bowl. Adjust the last four ingredients to get the balance you like. The sugar might not even be needed, depending on your lemons. Toss in the beans and mix well. Pop the bowl in the fridge and let the flavors meld for a couple of hours.

Makes a great side dish for a few days worth of lunches or dinners. I like it with sauteed chicken breasts or a steak. Yum!

I hope you'll try it and let me know if you like it, blogworld!

Spinach and Mushrooms

| No Comments | No TrackBacks

1 bag spinach
3 oz mushrooms, sliced
2-3 cloves garlic, sliced
2 tsp olive oil
salt and pepper to taste

Saute mushrooms in oil over high heat until they start to release their water. Add the garlic and toss briefly til it is toasted. Add the spinach and turn off the burner. Keep the spinach moving so the garlic and mushrooms won't burn. As spinach wilts, add salt and pepper. Cover and keep warm til served.

Yogurt Salad

| No Comments | No TrackBacks

I've had variations of this at Indian, Persian, Pakistani and Lebanese restaurants. This is my attempt and it's quite good. I use the Total yogurt because it is soooo good, plus it's strained so it doesn't make a watery salad. If you don't have Total, you might wish to strain your yogurt for a few hours to remove excess water.


1 persian cucumber, chopped (these have been showing up at regular markets in boxes of 4 or 5)
1 tomato, seeded and chopped
5-6 radishes, chopped
2-3 cloves garlic, sliced
1 tsp dillweed
2 (5 oz containers) Total 0% Yogurt

Stir well, and chill before serving.

Tonight's Dinner

| No Comments | No TrackBacks

Tonight I made some baked salmon, yogurt salad, couscous and spinach and mushrooms.

Quick Salsa

| No Comments

salsa.JPGThrow together a quick salsa to turn a boring chicken cutlet into something more attractive.
Quick Salsa
1 small onion, chopped
2-4 plum tomatoes, chopped
1 avocado, chopped
1 jalapeno, minced
1 garlic clove, minced
1 palmfull cilantro, chopped
juice of 1 lime
salt and pepper to taste

Mix well and let stand at room temperature.

I'm not a food stylist

| No Comments | No TrackBacks

...by any stretch of the imagination. I'll try and post appetizing photos when I can, and see how it goes. My intention with this blog is to keep track of recipes that I like, whether the husband wants a do-over or a do-different or a please-don't.

I'll be trying to keep most of the recipes within the Weight Watchers Core Foods list, but other things will always creep in. I am also trying to use this blog to keep myself on track.

Some recipes will be my own invention, some will be from sources like Cooking Light Magazine or Weight Watchers Magazine or other cookbooks. Sometimes I find a recipe and immediately change it without even trying it as written, sometimes I follow the directions explicitly. I'll mention the source if there is one, even if it is only the inspiration for what I've done.

Let's just see how it goes, eh?

About this Archive

This page is an archive of entries from July 2006 listed from newest to oldest.

October 2006 is the next archive.

Find recent content on the main index or look in the archives to find all content.


Powered by Movable Type 4.32-en