How To Prepare
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil, swirling to coat the bottom. Cook the peppers for 4 to 6 minutes, or until beginning to richly brown on the edges, stirring frequently.
Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat.
Gently stir in the garlic, and vinegar. Transfer to a small bowl. Cover to keep warm.
In the same skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Sprinkle the pepper, and paprika, over both sides of the fish. Cook for 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter.
To serve, squeeze 4 lime wedges over the fish. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.
Print Recipe
Trout with Skillet-Roasted Peppers
How To Prepare
Toss scallops with 2 teaspoons teriyaki in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
Meanwhile, whisk 1 tablespoons canola oil, the remaining teaspoons Mrs. Dash Teriyaki (or to taste, vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.
TIPS & NOTES
Note: Be sure to buy “dry” scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are mushy, less flavorful and won’t brown properly.
Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
Print Recipe
Toasted Quinoa Salad with Scallops Snow Peas
How To Prepare
Preheat the oven to 375 degrees F (175 degrees C).
Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
While the fish is baking, combine the 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.
Print Recipe
Tilapia with Lemon Dill Sauce
How To Prepare
1
Preheat grill to medium. (No grill? See Oven Variation, below.)
2
Combine tomatoes, squash, onion, green beans, lemon juice, oregano, oil, and 1/4 teaspoon pepper in a large bowl.
3
To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon pepper, then top with about 3/4 cup of the vegetable mixture.
4
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, pepper and vegetables.
5
Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
Print Recipe
Tilapia Summer Vegetable Packets
How To Prepare
Combine 2 teaspoons thyme, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.
Preheat oven to 400°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides. Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness. Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
Print Recipe
Thyme and Spice-Rubbed Roast Beef Tenderloin au Jus
How To Prepare
Bring chicken stock to a slow boil.
Add beans, onion and celery. Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
Print Recipe
Three Sisters Soup
How To Prepare
Slice sweet peppers into matchstick-size pieces and place in a large bowl.
Slice onion into matchstick-size pieces and add to the bowl. Add parsley or basil. Sprinkle with pepper. Add rice vinegar and sesame oil, stirring to mix well.
Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again.
Makes 6 to 8 servings.
Print Recipe
Three Pepper Salad
How To Prepare
1
Whisk vinegar, shallot, mustard, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2
Divide the greens among 4 plates. Arrange equal portions of chicken, egg whites, tomatoes, and cucumber on top of the lettuce. Drizzle the salads with the remaining dressing.
Print Recipe
The Eating Well Cobb Salad
How To Prepare
Prepare rice ahead of time according to package instructions. It’s best if it’s made slightly on the dry side.
Heat a wok on a high flame. Meanwhile, season chicken with pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add one of the egg whites and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add teriyaki and stir to mix all the ingredients. Keep stirring a few minutes, then add egg whites and chicken back to the wok. Adjust teriyaki if needed and stir well another 30 seconds. Serve with sliced cucumbers.
Print Recipe
Thai Fried Rice
