SALADS THAT MAKE THE MEAL

I’ve been talking about moving the salad onto the dinner plate for two, no three years now, and making it part of the entrée. The idea stems from our desire for a healthier, lighter diet, relying more on whole foods and less on processed ones for all our meals and snacks. The concept is particularly well illustrated by this new type of dinner salad which is a major portion of the entrée and so easy to put together especially now at the height of produce season.

These salads differ in preparation and presentation because we want to maintain the identity of the fresh ingredients. So we cut them in larger pieces like wedges and indicate when possible the shape of the whole item by slicing not dicing and arranging in layers. The flavor is a medley of individual bites of contrasting or complimentary tastes, rather than a single one which unifies the whole dish by mixing chopped ingredients. Presentations are casual, even rustic rather than scripted. A photo might be captioned “Suggested Appearance” not “Approved Plating”.

I believe there are three roots to this movement; first, an awareness of maintaining good health and the important role food plays; second, improved transportation, refrigeration and dehydration methods free us from depending on ‘seasonal produce’ and open windows on the global marketplace even in the most rural supermarkets; third, growing familiarity not just with different cuisines but their ingredients as well. Experimenting with those ingredients and finding new uses for them has resulted in many ‘Fusion Cuisines’ and made cooking and eating fun adventures.

Ingredients crossing cuisines isn’t new, herbs and spices like cilantro and ginger have figured in both Eastern and Western ones for centuries. Stone fruits, native to Asia, are the base for traditional recipes in many cuisines. What is new is these products are being used in a wider variety of ways. Realizing that tomatoes, avocados and olives are fruits, accepted in serious salads for years, we are now letting other fruits, long favored as accompaniments to meat, join them and not just as accents, but as key players.

The changed construction of the salads requires a change in dressings. Lighter ones which complement the flavors are preferred and a drizzle of oil subtly unites those flavors but DIY is often recommended. Depending on the contents, many regular types of vinaigrette are a bit strong because fruits are acidic themselves. The touch of acid zing in the dressing is best delivered by the addition of citrus juice. Lemon and lime are regulars, but orange, grapefruit and other juices are often appropriate.

If I’m sautéing the meat, I frequently use the pan juice as dressing base or a bit of broth or the juice of a fruit ingredient, adding oil, citrus juice and/or zest and more of the herbs of the dish. Fresh herbs are another plus, the leaves used as actual ingredients, can really add bulk. One herb I’ve come to depend on in all salads is mint. Its flavor merges with anything and adds zip, losing its own distinct identity.

One thing is certain, heavy, thick dressings are out. If a creamy one is called for it will be based on sour cream or yogurt. Heavy cream goes back to desserts and mayonnaise is still prized but as a spread. Replacing them are not ‘substitutes’ but actual dressing recipes. I remember my first dinner in France. I was served a plate of what looked like gleaming Bibb lettuce leaves and was surprised in the first bite by the most vibrant tasting Blue Cheese dressing I’d ever eaten. It was totally invisible, except as a sheen on the leaves, but oh so good! The recipe, a classic in France, is a good example of ‘structured’ DIY. It follows a definite procedure but adjusts for the occasion. Simply dissolve about 1 Tbs. blue cheese in about ½ cup olive oil, and fresh lemon juice. All measurements are to taste, as dominant with the plain lettuce, or to compliment a specific combination of ingredients.

For the ‘creamy’ dressings based on sour cream or yogurt, oil is usually omitted, but citrus zest and/or juice, herbs, seasonings, and often, a touch of seasoned vinegar is added. Again, the mixture depends on the composition of the salad but the list of probable additives remains generally stable, nuts, seeds, spices etc.

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The important thing to remember is that everything is tailor-made to each meal and unless recorded in detail can be replicated but not repeated. Part of the emphasis on freshness, and fun of these meals is the fact that they are unique to the moment and following guidelines is much easier than the demands of a specific recipe. The only way to ‘mess-up’ is to over season the dressing but if you proceed cautiously, consistently tasting you’ll be fine and soon it becomes second nature to whip up a meal in no time.

Actually, these salad dinners are a win-win solution with autumn and busy winter schedules nearing. The fresh ingredients can be prepped and waiting, chilled in water and a healthy dinner can be on the table in short order with very little effort or mess. Get in some practice now when produce is in and by fall you’ll be an old hand with ideas for ready combinations from your fridge at your fingertips.

If looking for suggestions, I have several postings right on this site’s Home Page panorama. Just click on the photos and the articles will come up.

Food Facts for Millennials

For the graduate, newlywed or anyone opening a new page, setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. The supermarket can be a scary place, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book will help you calculate your needs before you start to market, and go with you on your phone to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. The largest group of customers seeking a chef service consists of working parents who want to maintain a traditional lifestyle. The second largest are people dealing with special diets due to allergies or medical restrictions. My first few clients were in the second group.

Having relatives with regimented diets, I knew the chief ‘red flags’ are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newly wed daughter asked for a copy and added a request, with prices rising, for a book on meats to find optional cuts. That led to books on poultry and seafood.

Then I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books on my web site and Kindle, and it seemed natural to write a sixth on sauces and gravies, tying them all together as they do foods on a plate, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. I called the book Food Facts for Millennials, obviously because it’s about food facts and for Millennials partly because they are the ones now starting out on their own and partly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Interesting enough, the male libido can cheap viagra overnight be stimulated based on the timing of day. cheap levitra http://icks.org/n/bbs/content.php?co_id=SPRING_SUMMER_2016 Mentally a man can prevent himself from being able to get those sexual health pills, it is also very cheap. While Being Erect: Erections occur for a icks.org discount generic levitra number of surgeries and injuries of the groin, nervous or circulatory system can lead to Erectile Dysfunction. Do not repeat the order generic cialis pill for the treatment of male impotence. Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE $3.99

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so. It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. The book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) – both epub and mobi
A collection of all 6 books for handy reference.

SPRING ROASTS FOR EASTER and PASSOVER

A roast makes any meal special, which is why they’ve been linked to event dinners probably since the cave men realized throwing one big hunk of meat on the fire was easier than several smaller ones when the clan gathered. Modern freezing and transportation have changed our menus though. Our holiday choices used to be seasonally specific, now with so many options in the markets, preference is key.

Early winter and late fall holidays naturally paired with roasts. The harvest was in, hunting season was over, the larder was filled and people, satisfied with their labors were looking forward to a period of relative inactivity. They were more than willing to kick back and savor a big dinner featuring a hearty roast.

This book Spring_Roasts_for_Easter_and_Passover focuses on the fact that spring holidays have always been different. People are filled with energy and anticipation, looking forward to the bounty of summer and being able to plan outdoor activities and projects. They crave fresh foods, tender greens and fruit, not the solid fare of winter and they want lighter, leaner meats and/or cuts. Since animals are at their slimmest in spring, after months of foraging or rationed, stored fodder, plus it’s the birthing season for most, traditionally, the roasting choices were chiefly domestic, sustainable poultry, chickens, ducks, game hens and squab (doves) that is until recently.

As mentioned above, things are different now. In addition, our tastes have changed and we welcome the many options in the market but our preferences concerning cuts and preparations have altered too, especially in planning dinners for the spring holidays. Beef is welcome, but in cuts like fillet mignon, London broil and a seasoned brisket. Pork too is acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback as a mature animal because it’s sustainable, but the legs are larger and chops in racks are becoming favorites. Poultry is still popular and turkey has joined the line-up but as a Hotel Breast not a full bird. Ham, cured over the winter has always been popular too.

With so many options it’s hard to choose because the selections cover a wide price range as well as offering a wide variety of possible presentations and the book offers suggestions. On the other hand, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

• Rub the roast with oil and sprinkle inside and out with a dried herb of choice
• Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.
• Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.
• Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

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In general for spring meals, I like to go easy on the carbs and serve several vegetable dishes, including a leafy salad with fruit. If my group has some big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers. Those who want to eat lean can opt out. Remember, along with summer, people are also thinking of bathing suits.

The book doesn’t have recipes for beef, because the cooking methods for the cuts favored at this season are straightforward. I do, however, have a recipe for seasoned brisket below. The same rule applies to the popular pork cuts. Here again, I’m listing a recipe for stuffed pork loin below as an example. The book does contain recipes for veal, which though not in supermarkets is still available in specialty butcher shops and recipes for veal and pork are interchangeable. Also, the section on recipes for special cuts can be applied to handling the same cut with different meats. There are also lots of recipes for sides and desserts.

Have a happy holiday and take a look at the book. Even if you don’t follow a recipe, you might find some useful tips. You’ll find it on our bookshelf priced at $3.99.

RECIPES- Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann
1 cup chopped dried apricots
1 onion chopped
1 stalk celery chopped
¾ cup raisins
1 Tbs. dried parsley
¼ tsp. EACH dried sage, thyme, rosemary
About ¼ cup milk*
3 cups fresh breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Walnut and Ham Stuffing; Yield 3 cups- Adapted from Memorable Roasts published by Konemann
1cup finely chopped ham
½ cup chopped walnuts
½ cup chopped mushrooms
¼ cup chopped parsley
About ¼ cup milk*
2 cups chopped breadcrumbs*
1 egg beaten*
Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.
*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck: Yield about 3 cups
2 apples, peeled, cored and diced
½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained
About ¼ cup orange juice or milk
1/3 cup raisins
1 small onion chopped
1 stalk celery chopped
1 tsp. dried sage
3 slices raisin bread toasted-torn in1 inch pieces
Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

Brisket Bordelise: Serves 6
5 lb. brisket of beef
2 bay leaves-crumbled
2 tsp. dried thyme
2 tsp. dried marjoram
4 whole cloves
2 cups condensed, canned beef broth + more if necessary
4 Tbs. butter
Salt and pepper-to taste
Flour
6 onions
12 carrots
2 fennel bulbs quartered
¼ cup red wine-optional
Dust the meat with the flour, shake off excess. Press ½ the dried herbs on the bottom of the roast, sprinkle with salt and pepper, place it in a pan and press the rest of the herbs and seasonings on the top. Add the cloves to the pan and 1 cup broth; cover and roast in a 350 deg. oven about 1 hr. Add the vegetables with the wine and ½ cup broth and cook, uncovered 35-40 min., basting often, adding more broth if necessary to maintain liquid level in pan. Remove the meat and vegetables to a plate. Remove the cloves and deglaze the pan, adding the butter and the last ½ cup broth or more if needed. Carve the meat in slices and pass the pan juices at table.

Spinach Stuffed Pork Loin: Serves 6
3 lb. boneless pork loin
(1) 4 oz. can mushroom stems and pieces
½ cup diced shallots
1 garlic clove-minced
2 Tbs. brandy
1 Tbs. butter
(1) 10 oz. box frozen, chopped spinach-thawed
1 Tbs. oil
Salt and pepper to taste
2 cups condensed canned chicken broth + more if needed
¼ cup white wine
Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Saute the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

ASPARAGUS MEANS SPRING

I love asparagus, thanks in large part to my Mother. Every spring, when the local harvest appeared, she kept a big platter of lightly marinated spears in the refrigerator for us to snack on, making it into a fun finger-food and an anticipated annual treat. Now, like most produce, it’s available in markets all year. The cost varies with, I guess, transporting distance, but not even in the farm markets does the price drop to the former spring harvest levels. On the other hand, it’s not nearly so expensive in winter as when it was considered a gourmet item.

Also, as with other produce, GMOs have changed asparagus’ appearance. Gone are the ‘Jumbo’ spears, needing only three or four to make a side serving and the flavorful, reed-thin stalks which resembled their wild ancestors. Gone too is the purple tint that indicated sweetness, but disappeared with cooking and the white slightly crunchy variety, beloved in Europe, which is grown under cover, usually hay, to prevent photosynthesis.

However, selecting the stalks to buy hasn’t changed. The stems should be firm and smooth and the buds tightly closed. Asparagus is a uniquely individual crop. It’s a perennial, taking several years to establish. It has a very short season, during which the shoots grow to maturity in a matter of hours and must be harvested daily. Harvesting stops while there are still many shoots left, which are allowed to grow to maturity, open their buds and scatter the seeds in the wind, planting the next year’s crop.

So it’s logical a wrinkled stem indicates poor or prolonged storage but open, or feathery, buds can also indicate delayed harvesting. The stems should firm and smooth and the buds tightly closed. The bottom of the asparagus stalk is hard and woody. Simply hold it in one hand and gently move the other up the stalk, bending it lightly and the hard end breaks off. This is usually done before storing, which is stalks upright in about 2 inches of water covered by a plastic bag for 3-5 days. This water bath also revives ‘tired’, limp asparagus.

Asparagus is wonderful cold, but not raw. The fibers in the stems need heat to soften to be digestible. I like to blanch it by brief submersion in boiling water to bring out the color, even when preparing a cooked dish, except for grilling or roasting. For either of these methods make sure the asparagus is dry. Before grilling the spears should be tossed in oil and placed in a basket or threaded on skewers and cooked over medium heat only 40-60 sec. per side. To roast the oil tossed spears are placed on a baking sheet and placed in a 425 deg. oven for 2 min., shaken to turn and cooled 2-3 min. more. To test for doneness, pierce slightly with the point of a knife. The skin should yield with only slight resistance.

From its neat, new appearance and its bright seasonal coloring to, most of all, its slightly sweet, subtly grassy taste, asparagus conveys the essence of Spring. Although recently made available all year, take time to savor some now. It’s sure to lift your spirits, shake off the winter greys and get you in tune with the season. The following recipes are a good place to start.

RECIPES
Asparagus Preparation
Break off the woody part of the stems and boil or steam until tender, about 8-10 min. Optionally, put the spears in a microwave proof dish in one layer if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over them and allow it to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving, sauce at once and serve hot or blanch spears and cook them with the sauce. When preparing a dish, remember, cutting the stalks in pieces increases the volume.

ASPARAGUS ROLLS:
Blanched asparagus
1 slice white bread for each spear-crusts removed
Mayonnaise, butter or anchovy paste
Trim ends and blanch asparagus either on the stove or in the microwave; drain and cool. Spread the bread on one side with condiment of choice. Roll an asparagus spear in each slice of bread on the spread side and place seam side down on a platter. Cover with plastic wrap and refrigerate up to24 hr. Toast under a quick boiler and serve at once.

Asparagus Soup: Yields about 1 quart
1 lb. asparagus—8>10 tips reserved , stems cut in 2 inch pieces
2 envelopes chicken bouillon granules
Water to cover
Optional -a few celery leaves
1 cup half-and-half or 1/2 cup sour cream–Both Optional
Cook the asparagus in a bit of water until crisp-tender. Remove tips to be reserved. Add water to cover, bouillon and cook asparagus, with celery leaves, until very tender, adding water to maintain level if needed. Puree in a blender, add reserved tips and chill. For a cream soup stir in cream before serving, otherwise garnish with dollops of sour cream. Can be served hot or cold.

Asparagus Pizza
1 lb. asparagus
1 large red bell pepper – chopped
1 lb. mozzarella
½ cup grated Parmesan
1 cup pesto sauce
2 pita breads-split or (1) 12 inch pizza round
Boil asparagus until crisp tender and diagonally cut in 2 inch pieces. Spread rounds with pesto and top with asparagus, pepper and cheeses. Bake at 425 deg. for 15 min.
*NOTE: ½ > 1 cup diced, cooked chicken is a great addition to this pizza.

For Marinating: Use any vinaigrette of choice- See this site’s 7/31/15 posting for ideas
For Saucing: Plain white sauce and Hollandaise are popular or for 4 servings combine
¼ tsp. garlic powder
1/8 tsp. mustard powder or ¼ tap. Brown mustard
½ tsp. EACH salt and freshly ground black pepper
1 tsp. dried parsley
1 Tbs. sour cream
1 minced hard-boiled egg-Optional
Stir all the above ingredients together, except the egg. Add that at the end. Spoon over cooked asparagus and serve hot or cold.
Garnishes: Asparagus loves to be decorated, with or without a sauce, and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even toasted breadcrumbs.

Asparagus Salads: Asparagus has always been a favorite for salads. It’s decorative and its subtle flavor combines well with other ingredients. It does well with slightly assertive greens, like spinach, most vegetables and citrus fruits, as well as pineapple, strawberries and melons
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For Entrée Salads asparagus is a natural with seafood, especially cold shellfish and it loves all cooked meats. Usually creamy dressings are the preferred choice for seafood and vinaigrettes for the meat, but the choice is purely personal. Garnishing suggestions for asparagus salads are listed above.

Asparagus with Ham Bechamel Serves 4
1 lb. fresh asparagus spears- if using slender young ones allow about 12 per portion-gage according to size of stalks
1 lb. deli sliced ham – allow 4 slices per portion.
2 cups milk
4 Tbs. butter
4 Tbs. flour
salt and pepper
½ cup shredded sharp cheese
Paprika and parsley for garnish
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems, shock spears with cold water.
Make a Bechamel or white sauce by melting the butter until it foams, remove from heat, stir in flour to make a smooth paste and quickly add milk. Stir over medium heat until sauce is silky and thick. Do not allow to boil. Season.
Separate the asparagus into 16 equal portions. Wrap each in a slice of ham. Place seam side down in an oven proof dish. Cover with the sauce, sprinkle with cheese and garnish with paprika and parsley. Bake in a preheated 350 deg. For 15 to 20 min. until cheese melts and sauce bubbles.
NOTE: Without the ham, this makes Asparagus au Gratin, an excellent side dish

Asparagus Quiche: Serves 4-6 Filling from Day By Day Cooking by Mary Berry
Pastry:
1 ½ cups flour
6 Tbs. shortening= 6 Tbs.
3 Tbs. + ICE water
Mix the flour and shortening in a bowl with 2 knives until it resembles small pebbles. Add the ice water and kneed until the dough forms a mass, adding more water as and if needed. Form into a ball and chill 15-30 min. Roll out to fit a 9 inch tart pan.
Filling:
10 oz. asparagus- cooked to crisp-tender
2 eggs
1 ¼ cups light cream
Salt and pepper to taste
Optional garnishes–Sliced pimento stuffed green olives, capers, strips of jarred, roasted red peppers, or crumbled bacon (TIP-This quiche needs a salty finishing touch)
Preheat oven to 400 deg. and place a baking tray on the middle cooking rack. Cut the tips off the asparagus, reserve about 8, slice the stems into 2inch pieces and arrange in the bottom of the lined tart pan. Beat the eggs, cream and seasonings together and pour over the asparagus. Bake for 15 min., reduce heat and bake for 20-25 min. more until golden on top. Decorate top with asparagus tips and olives or peppers and capers. Serve hot.

Creamy Asparagus Linguini: Serves 4-From The Essential Pasta Cookbook by Bay Books
6 oz. ricotta cheese
1 cup heavy cream or half-and-half
¾ cup freshly grated Parmesan
Pinch Nutmeg
Salt and pepper to taste
1 lb. linguini
1 lb. asparagus
½ cup slivered toasted almonds
Stir the ricotta a in a bowl with the next 4 ingredients until smooth. Cut the asparagus spears in 2 inch pieces. Boil the linguini in salted water until crisp, add the asparagus and boil until tender, 3-7 min. Drain the pasta and asparagus, reserving 2 Tbs. of cooking water. Return to the post and toss with the ricotta mix plus the cooking water. Serve hot garnished with the almonds.

Asparagus Stuffed Chicken: Single portion
1 boneless, skinless chicken breast (tender attached) or thigh
2 blanched asparagus spears
1 Deli slice Swiss cheese
Lemon pepper
½ tsp. mayonnaise–optional
Fine bread crumbs—optional
Cut a slit almost through the chicken breast, or lightly pound the thigh to an even thickness. Put a pinch of lemon pepper on the underside of the slit or one side of the thigh and cover it with half the cheese, sliced to fit if needed. Layer the asparagus spears, trimmed to the length of the chicken, top to bottom next, with the excess pieces of stalk on top, and then the rest of the cheese. Anchor the top of the meat in place with a toothpick if necessary. Optionally, lightly spread the mayonnaise over the top of the chicken and cover with a thin layer of breadcrumbs. (This coating helps to keep the meat moist.) Bake on a lightly oiled surface in a preheated 375 deg. oven 35-40 min. until golden, the cheese bubbles and the juices run clear. Serve immediately.

SOME SAINT PATRICK’S DAY RECIPES

I remember when I was little, everyone tried to wear a touch of green on Saint Patrick’s Day. It was a welcomed, fun holiday if not an ‘official’ one. Dinner was corned beef, whether eating at home or in a restaurant. Green carnations were sold everywhere, for the benefit of the vendor, not for a charity as would be the case today. Corned beef was a meat case staple, now it’s even difficult to find in the supermarket this month. It seems the only tradition to survive is green beer at the local pub.

One new addition to the day, however, is that many supermarkets feature imported Irish cheese and butter for a short time now. If you haven’t tried these products, especially the butter, I urge you to do so. The brand name is Kerry Gold and it not only makes Irish cuisine shine but all your other recipes. I have a friend who clears out her freezer to stock up on a year’s supply of butter. It’s that good.

Even if the holiday has lost some of its luster, many of the dishes are still favorites and, being of peasant origin they’re simple, uncomplicated and nutritious as well. It’s nice to dust them off and appreciate them occasionally, just as it’s fun to celebrate Saint Patrick’s Day with a dinner, even if just for two, because the only obligation involved with this holiday is to enjoy it.

This book Some Recipes for Saint Patrick’s Day is for the person who wants easily made, affordable dishes to serve on Saint Patrick’s Day, whether for a full course meal, just snacks, or dessert. In keeping with the spirit of the occasion, most of the food is either green, or traditionally linked with the holiday. Also included are recipes for salads, breads and some recommendations for leftovers as well as an option for those who don’t like corned beef.

I’m adding complete directions on how to ‘corn’ meat too, compliments of Julia Child. I couldn’t believe how simple, quick and easy the process is. I’ve done it several times using cuts of beef I prefer to the normal brisket, as well as other meats, especially a canned ham. It was a great success!! Read about it in the book. You can find it on Kindle and this web site on our Bookshelf. Also you will find additional recipes and information if you click ‘Blog’ on the site’s Main Page Header, go to the waterfall menu in the right margin on any page and select March for the years 2012-2017.

PARSLEY PINWHEELS:
1 can Crescent Rolls
½ bunch of fresh parsley-stems removed and chopped
(1) 4oz package of cream cheese
Lemon Pepper
Garlic powder
Roll the roll dough out slightly to get rid of the perforations and make one rectangle. Spread with the cheese; sprinkle lightly with the lemon pepper and garlic, distribute the parsley evenly over the top. Roll up starting with a short side, and cut into ½ -3/4 inch slices. Place seam side down, on a baking sheet and cook according to package directions

Pea Soup with Mint—Serves 2 in bowls.
Following the steps above, sauté a medium onion in 1Tbs. canola oil; add 1lb. of frozen peas, 3 sprigs of fresh mint and 1qt. of chicken broth. After simmering these ingredients for 20 min. puree them and taste for salt and pepper. Serve hot or chilled. Garnish with sour cream and a sprig of fresh mint.

Easy Corned Beef for Two:
2 large potatoes halved—peeled optional
2 peeled carrots -optional
½ head of cabbage cut in two crescent wedges
1 qt. chicken broth
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Put the potatoes in a deep saucepan, with other vegetables, if using. Add cabbage and just enough broth to immerse. Cover and simmer 20 min. or until cabbage softens. Top with the canned meat in one piece, cover again and simmer 15 min more or until the fat from the meat has melted into the broth.

Reuben Sandwiches: I described this sandwich earlier, but here are the exact directions to make it. . These are served open faced, which my family favors, or closed. You will need:
1 loaf good Deli Jewish Rye Bread
@ ½ lb. sliced corned beef or shredded leftovers
8 oz. bottle of Russian dressing
1 lb. sauerkraut
@ ½ lb. Deli sliced Swiss cheese
Allow 2 slices bread per portion. For open-faced lightly toast the bread, for closed toast only one side.
Spread a toasted side with the Russian dressing, cover with the meat then the kraut and top with the cheese. The amounts you use are optional. If planning a closed sandwich, fill only half the slices, for open cover all. The open sandwiches can be run under the broiler until the cheese melts, the closed topped with the empty slices, toasted sides in, and broiled or grilled turning once, until both sides are golden.

A Light Lite Dessert:
Lime sherbet
green Crème de Menthe liqueur
Put a scoop of sherbet in each dessert dish. Poke a hole in the center with the handle of a wooden spoon and pour the liqueur in just to fill and slightly overflow. Serve at once

Irish Coffee: Serves 1
5-6 oz. fresh, hot black coffee
11/2 oz. Irish whiskey
1 tsp. sugar
Sweetened whipped cream
Warm an 8oz goblet with very hot water. A mug will do. Pour in whiskey, fill with coffee, add sugar and stir to dissolve. Top with a generous glob of whipped cream. Garnish with a dash of cinnamon.

SAINT_PATRICK_BOOK_FINAL1

WARM DRINKS FOR COLD DAYS

Nothing’s more welcome than a mug of warm, flavorful beverage when you come inside on a winter’s day. This season has really gotten to me and I learned I’m not alone in having issues with the cold this year. I think the reason is that it’s been moderately warm with little snow accumulation, but there have been frequent days with heavy rain and long periods of cloudy, drizzly ones. The dampness has pervaded everything and a steaming drink chases the chill away, so I’ve been giving the matter a lot of thought lately.

A little variety always makes things interesting yet it seemed there were few options for what usually serves this purpose, especially for a family. Coffee won’t do for everyone, tea, unless laced with milk and sugar is bland and, like cocoa, is loaded with carbs and calories as a steady go-to.

There are definite requirements too. The brew has to be quick and easy to make, either for individual servings or for a group. It should satisfy without being filling if to be consumed before a meal and it would be nice if it could be prepared ahead and reheated.

I’ve been doing some research, and a bit of experimenting and think I’ve come up with some recipes that fit the bill. A few can also be served chilled because a cold drink on a hot day has the same appeal. My first thought was my personal mulled cider concoction, and it’s included, but most of the drinks are broth-based. I love the condensed, canned broths including consommé and madrilène but they have become hard to find in the markets, and for this purpose would be space consuming and pricy. The regular canned broths and those in cartons lack the body for this use. I used the packets of bouillon granules because the ratio to other ingredients, including water, can always be adjusted to taste. Plus the granule packets take up little space and are priced for a crowd.

One other note about the following recipes, they are mainly for single servings but can be easily multiplied or divided. Baby food is an option in making some for the occasional single serving but if you want to have them ‘on hand’ in advance or for several servings it’s a great saving of time and money to puree boxes of frozen chopped spinach or frozen or drained, canned carrots and buy 28 oz. cans of tomato sauce. The puree or sauce can be frozen in ice cube trays and the cubes stored in bags. 1 cube=2 Tbs.,4 Tbs. =1/4 cup ( use 5 cubes for 1/3 cup). It’s simple then to put the desired amount of cubes in a mug, add the bouillon granules, water and microwave it. My oven takes 2 min.30 sec.

If you want to fortify these ‘soups’ for a quick meal feel free to substitute chopped spinach, sliced carrots or a meat sauce for example. To thicken them, cornstarch or instant mashed potatoes, used according to package directions are good choices. Beaten egg yolks are excellent to up the nutritional value. Once again use your imagination and have fun.

RECIPES
Easy Mulled Cider: Serves 6-8
(1) 64 oz. bottle apple cider*
1 large apple
12 whole cloves
2 long cinnamon sticks or 4 short ones
Stud the apples with the cloves and bring all the ingredients to a boil, lower to a simmer for 2-3 min. and turn off the heat. Ladle into mugs and serve. Can stand at room temperature for several hours; chill for longer periods with all ingredients. Good cold too.
For single serving, fill a mug with cider, pierce a slice of apple with a clove, add a cinnamon stick, microwave until hot OR simply add a pinch each of ground cinnamon and cloves and microwave.
* For this I recommend the commercial product available all year in glass bottles. There are also ‘cider’ packets, much like bouillon granules, to flavor water. That isn’t too successful, but they do transform regular apple juice.

Rosy Bull: Serves 1
4oz. tomato sauce= ½ cup– or to taste
1 envelope beef bouillon granules
water to fill the cup
Put all the ingredients in a mug, stir well and microwave until hot. Stir again before serving.

The Popeye: Serves 1
1/4-1/2 cup spinach puree—amount depends on preference
1 envelope beef bouillon granules
Pinch nutmeg
Water to fill cup
Place ingredients in listed order in mug and microwave until hot. Stir well before serving.
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The Bugs Bunny; Serves 1
1/4-1/2 cup pureed carrots—amount depends on preference
1 envelope chicken bouillon granules
Pinch ground ginger
Water to fill cup
Place ingredients in mug in order listed and microwave until hot. Stir well before serving.

The Tropical: Serves 1—Also good chilled
1/3-1/2 cup orange juice
1 envelope chicken bouillon granules
Dash lime juice
Put all the ingredients in a mug and microwave until hot or chill. Stir well and serve hot or poured over ice.

On Rye: Serves 2
1/4 tsp. caraway seeds-crushed in a mortar or between pieces of plastic on a flat surface with the back of a spoon OR if seeds are ground in a mill, reduce amount to a scant 1/8 tsp.
(1) 10 ½ oz. can condensed beef broth
Water to fill mugs
Divide the caraway and the broth between the mugs, fill with water. Microwave until hot, Stir well before serving. Optionally, you might also want to strain out the seeds.

The Serendipity; Serves 2-Also good chilled
(1) 10 ½ oz. can consommé
2-4 oz. Sherry, Port, Sweet Vermouth or other sweet wine
Water or ice cubes as needed
Pour desired amount of wine in the mugs, add consommé and water to fill. Microwave if serving hot or chill and pour over ice cubes. Stir well before serving.

Clamato; Serves 4-6-Good warm or chilled, this mix was a popular drink several years ago and sold in bottles. It seems to have disappeared, but it’s still flavorful and simple to make.
3 cups tomato juice
(1) 8 oz. bottle clam juice
1 Tbs. lemon juice
2 tsp. Worcestershire sauce-or more to taste
1/2 cup sour cream—Optional to top as garnish
Mix the first 4 ingredients, stir well and microwave if serving hot or chill and pour over ice cubes. Garnish with dollops of sour cream, if using, and serve with a spoon to fold in.

TILAPIA – FAST, EASY, RECIPES FOR ALL AGES

As I wrote last week, I heard a morning talk show guest describe her issues with the traditional ‘fish-on-Friday’ Lenten fasting schedule. She hated having to stop to buy fresh seafood after work and needed some easy, quick child-friendly recipes to avoid a battle over dinner. Realizing there must be many people with the same problems I’ve chosen two globally known fish from the top 5 commercial favorites, salmon and tilapia to write about. Last week I offered salmon recipes and this week it’s tilapia’s turn.

I picked these two because they’re very different in taste and texture, which gives variety, but they’re also 1) Available, all year, fresh and frozen, 2) Accessible, from individual frozen fillets in Dollar Stores, to frozen multi-packs and fresh in supermarkets to freshly cut in fish markets 3) Affordable, with such a range of outlets there is something to fit every wallet and 4) Sustainable, both are still plentiful in the wild and very successfully farmed.

Both salmon and tilapia are ancient fish, valued for millennia as food and both have sub-species which live in salt or fresh water. However, salmon are migratory, ranging over vast expanses of ocean and tilapia remain localized but have been transported around the globe wherever the water remains above 45 deg. F. and quickly acclimate. Thought to have originated in Africa, they reached the Mid-East by Biblical times and were the normal catch from the Sea of Galilee, earning them the name ‘St. Peter’s Fish’.

Over 400 years ago, Japan imported tilapia to start a sustainable food source. Since then many other countries have followed suit and they are widely farmed. Tilapia have also been introduced for environmental reasons, because they eat a wide variety of vegetation. They not only adapted to, but have become important part of the ecology of the Saltan Sea and are often used around power plants to remove the algae, which quickly grows in the warm water generated there.

However this doesn’t always win them the white hat. Though not aggressive, they have a voracious appetite and multiply fast, often crowding native species and depriving them of food. One of the reasons for Tilapia’s successful sustainability is that they don’t deposit their roe for predators to find. They carry it in a pouch in their mouth and release the fry as they hatch.

Tilapia, depending on species, can range from 24-13 inches in length and weigh from 9.5 to about 3 lb. They are lean, with white fine flaked meat, a mild taste and a sweet flavor and interchangeable with most recipes for flounder or sole. They are mercury free, high in protein and low in carbs, calories and sodium but higher in Omega 3 fatty acids than salmon. Since they are vegetarians they are also free from any of the toxins which may affect prey fish.

Quick cooking, with a wide variety of preparation and no skin, tilapia are an excellent way to introduce children to seafood, while giving yourself a break in the kitchen. Go further, buy the frozen fillets and have them waiting for you when you at home. 7 of the following recipes, marked with a*, can be prepared without thawing, just add 5 min. to the cooking time.

*COCONUT TILAPIA: Serves 4 This is my own recipe and lighter than the standard. The coconut can be removed, the panko used alone or mixed with seasonings or replaced by crumbs. It’s the method that counts.
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the capped bottle.

Oven Fried Fish: Serves 4-Any fish filets, will do
Standard recipe ( From Light Menus by Louisa Mariano)
1 lb. fish fillets cut –about ½ inch thick
1 egg beaten
2 Tbs. milk
2 Tbs. cornmeal
2 Tbs. flour
¼ cup fine bread crumbs
Salt, pepper , seasoned salt
6 Tbs. melted butter
Preheat oven to 500 deg. In a shallow dish combine egg and milk. In a second dish combine everything else but butter and lemon. Dip fish first in egg mix then dry mix. Place on a baking sheet, drizzle with butter and cook 4-6 min. until fish flakes with a fork. Serve immediately with lemon wedges.
TIP:A sprinkle of paprika on top before cooking gives a lovely color.

SPINACH CENTERED FISH RING; 4 Servings
4 filets of a mild flavored white fish-tilapia, flounder, scrod
(2) 10 oz. boxes frozen chopped spinach -thawed
1 egg
1 envelope or 1 Tbs. bouillon granules either chicken or beef
1/8 tsp. ground nutmeg
Step 1-cut the fish filets lengthwise in half and form each filet into a ring, head to tail, securing with toothpicks. Place in a lightly greased close-fitting pan, but not with the rings touching.
Step 2 – Squeeze excess water out of the spinach and mix it with the egg and the bouillon
Step 3 – Fill the fish rings with the spinach and sprinkle the nutmeg over the tops.
Step 4 – Bake in a preheated 350 deg. oven about 20- 25 min. or until egg cooks and forms custard in the bottom of the pan. Serve at once with pieces of the custard as a garnish.
Alternatively for hearty appetites, form the halves of fish filets into only 2 rings and divide the spinach between them. Add 5 to 8 min, to coking time.

*MEDITERRANEAN STYLE FISH; Per Serving
This is a delicious way to cook fish and a wonderful way to serve vegetables. Mackerel is originally recommended but I find the technique works well with almost any fish fillet, though I prefer a white fish like Tilapia or Flounder. I use a variety of vegetables, cut beans, broccoli, usually peppers and always onions. For the tomatoes, anything goes, leftover sauce, any type fresh or canned. I allow for at least 1 ½ cups cooked vegetables, per portion. I like a dash of Tabasco or a sprinkle of cayenne added and maybe a touch of garlic powder too.
Microwave the diced raw onions, peppers and any others you’re using in a bit of oil for 1 min. Add any frozen ones and cook 1 min. more. Mix with any cooked items and the tomatoes or tomato sauce. Put in a pan, cover with the fish fillet. Lightly spray the fish with cooking oil and sprinkle with a little lemon pepper and paprika. Bake at 350 deg. 8 min. per 1 inch width of the fillet-at least 24 min. until fish flakes and vegetables bubble. Serve at once while very hot.
This is excellent with rice, or an ear of corn or a potato, split, microwaved until just soft, and broiled with a thin coating of butter until golden.

*FUSUIN TILAPIA: Serves 4
4 large Tilapia fillets
3 bunches scallions – also called green onions- trimmed of roots and course green stems
1 Tbs. garlic powder
1 Tbs. powdered ginger
3 Tbs. butter – divided
2 Tbs. oil
2 Tbs. Soy Sauce
½ cup Cream Sherry
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2 Tbs. brown sugar
Salt and pepper.
Drain the sweet potatoes. Using 1 Tbs. butter and the brown sugar, and if needed a bit of their own syrup, candy them, either in a skillet on the stove, or in a cooking oil sprayed pan in the oven, as per directions on the can. (I have been known to do this in the microwave, by melting the butter, dissolving the sugar in it, coating the potatoes well, covering and cooking on high for @ 3 min .in one minute intervals.)
Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.
Melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white and opaque, adding more butter as needed about 5-8 min. You may need to do this in batches. Remove to a plate. Add the remainder of the butter and oil then the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy Sauce, Sherry and scallion pieces. Stir for 30 sec. Reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.
**NOTE: Sweet potatoes can be used straight from the can, leftover, fresh baked or cubed and boiled, even replaced by squash. It’s a matter of preference and what’s on hand.

*Herb Crusted Tilapia with White Wine: Serves 4
4 Tilapia fillets
4 Tbs. dried marjoram and/or parsley
3 Tbs. mayonnaise+
Lemon pepper
1/3 cup white wine—suggested Vermouth
Place the fillets in a pan or on a foil lined baking sheet. Spread a thin sheen of the mayonnaise over the fish, if still frozen, they may need a bit more. Sprinkle with a little lemon pepper, coat with 1 Tbs. each of herbs, pressing lightly to make them stick and pour the wine around. Bake at 350 deg. 15-17 min. until fish flakes. Serve hot with any pan juices poured over.

*Tilapia Dijon: Serves 4- From Eat Up and Slim Down by Jane Kirby and David Joachim
4 Tilapia fillets
2 Tbs. chopped parsley OR 1tsp. dried
4 large carrots in julienne
1 tsp. oil
2 tsp. Dijon mustard
1 tsp. honey
Salt and pepper
In a large microwavable dish, combine carrots oil parsley, salt and pepper, cover and cook on high 5 min, stirring once. Place fillets on top of the carrots, thick ends toward the outside. Combine mustard and honey and spread over fish and cook, covered, on high 2 min. Reverse fish with thick ends toward the center and cook 1-3 min. more until fish flakes. Allow to stand, covered 2 min. before serving.

Tilapia-Zucchini Kabobs: Serves 4- From Quick and Easy by Parragon Publishing
4 tilapia fillets
2 zucchini or yellow squash cut into 12 thick slices
12 cherry tomatoes
12 thick chunks or slices of slightly cooked white or sweet potatoes or carrots
1 lemon –quartered
8 skewers-if wood, soak in water first
SAUCE
4 bay leaves crushed
3 Tbs. olive oil
2 Tbs. lemon juice
¼ tsp. lemon pepper
¼ tsp. dried thyme
Cut the fillets in halves lengthwise and then into 2 strips each half. Roll the fish strips and thread alternately on the skewers with the vegetables. Place the skewers on a lightly oiled, foil lined baking sheet. Mix the sauce it ingredients in a bowl and liberally brush the skewers. Grill or broil about 4 inches from the heat about 10 min. or until fish is done, turning and basting often with the sauce. Serve hot with the lemon wedges.

*Tilapia Florentine: Serves 4
4 tilapia fillets-halved lengthwise
15-16 oz. spinach or kale- tough stems removed
1 small onion thinly sliced
SAUCE
2 Tbs. butter
2 ½ cups milk
2 Tbs. cornstarch
½ tsp. dried tarragon
1 bay leaf-crushed
½ tsp. lemon pepper
1 tsp. mustard powder OR 1 tsp. Dijon mustard
Pinch nutmeg
3 Tbs. grated Parmesan
Salt and pepper to taste
Lightly grease a large casserole. If using kale or field spinach, lightly blanch in boiling water and drain first. If using bagged salad spinach just rinse and drain. Place greens, tossed with onion in the bottom of the casserole. Roll the fish halves and place on top of the greens, skin side down. Dissolve the cornstarch in the milk with the next 5 ingredients. Melt the butter in a saucepan, when it foams add the milk mix, bring to a low boil and stir until it thickens; stir in the cheese. Pour the sauce over the fish and bake the casserole in a 400 deg. oven for 30-35 min. until it bubbles and is golden. Serve garnished with halved cherry tomatoes or tomato wedges.

*Southwest/Italian Seafood Packets: Serves 4 Almost any fish is recommended for this- From Eat Up and Slim Down by Jane Kirby and David Joachim
(4) 1 lb. fish fillets
½ cup thick salsa OR ¼ cup crushed tomatoes seasoned to taste with dried basil, dried oregano and garlic powder
8 large shelled shrimp
8 Cilantro, parsley or oregano sprigs or basil leaves
1 Lemon or Lime in wedges
Preheat oven to 400 deg. Cut foil or parchment paper into 8 pieces 1 inch longer than fish. Shapes, triangles or hearts make a nice presentation. Place a fillet on each of 4 pieces, top with 2 Tbs. sauce, 2 shrimp and 2 sprigs or leaves of herb. Cover with another piece of foil or paper and crimp edges to seal. Bake 10-12 min. Plate packets immediately and serve hot with fruit wedges. Cut an ‘X’ in the top of each packet to eat.