Monday, February 22, 2010

Grilled Tuna and Marinated Cucumber Salad

1/4 cup Teriyaki Sauce
1/4 cup Fresh Lemon Juice
1 Tbsp Chopped Fresh Parsley Leaves
2/3 cup plus 1 tsp Olive Oil
Salt and Pepper
2- 8oz Tuna Steaks
2 Medium Cucumbers (peeled, seeded and thinly sliced)
1/4 cup White Wine Vinegar
1 Tbsp Fresh Chopped Cilantro Leaves
1/2 Small Onion (thinly sliced)- OPTIONAL

In glass pie plate or bowl, combine teriyaki sauce, lemon juice, parsley, 1/2 cup oil, and 1/4 tsp of black pepper. Add tuna steaks, making sure the fish is completetly covered by marinade. Cover and refrigerate for at least one hour or overnight. In bowl, combine cucumbers, vinegar, cilantro, 1 tsp oil, 1/4 tsp of each salt and pepper, and onion if using. Cover and refrigerate at least one hour or overnight. Before cooking, remove tuna from marinade; discard marinade. Preheat ridged grill pan or prepare outdoor grill for covered direct grilling on medium-high. Cook tuna 4-6 minutes or until brown on both sides but still pink in center, turning once. Drain cucumber salad. Break tuna into chunks and add to salad. Serves 2.

Thursday, February 11, 2010

Pork with Orange Sauce

4-5 Large Carrots (cut into 1-inch chunks
1 Pork Tenderloin (1 1/4 lbs)
1 Large Navel Orange
1 tsp Extra Virgin Olive Oil
1 Small Red Onion (sliced)
1 Tbsp Dijon Mustard with Seeds
2-3 cups Quick Cook Brown Rice

In a glass pie plate combine carrots and 1/3 cup of water. Cover with vented plastic wrap and microwave on high 6-7 minutes or untiltender, stirring once. Meanwhile, cut pork crosswise into 1 1/4 inch thick slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 tsp of salt and 1/4 tsp freshly ground black pepper. From orange, grate 1/2 tsp peel and squeeze 1/2 cup juice. Heat 12 inch skillet on medium-high until hot. Add oil, then pork in a single layer. Sprinkle onion slices in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4-5 minuteslonger or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile cook quick rice as label directions suggest. Divide pork, carrots and rice among 4 serving plates and spoon sauce over all.

Thursday, February 4, 2010

Shrimp with Peppered Citrus Fruit

1 lb Fresh or Frozen Shrimp in Shells
3 Medium Clementines or Seedless Tangerines
3/4 cup Water
1/3 cup Sugar
1 tsp Whole Black Peppercorns (coarsely crushed)
1 Small Pink Grapefruit
1/2 tsp Salt
1/2 tsp Freshly Ground Black Pepper
1/4 tsp Cumin
1 Tbsp Olive Oil

Thaw shrimp if frozen. For peppered citrus sauce, remove 2-3 strips of the thin outer peel of one of the clementines with a vegetable peeler, taking care not to remove the bitter white pith. Place peel in small saucepan; add water, sugar and peppercorns. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 15-20 minutes or until mixture is reduced to 1/3 cup, stirring occassionally. Meanwhile, peel and devein shrimp, leaving tails intact. Peel and remove white pith from remaining clementines and grapefruit. Cut grapefruit crosswise into 1/2 inch thick slices. Remove seeds and set slices aside. If desired, leave one clementine whole; break remaining clementines into segments. For shrimp, in bowl combine salt, ground pepper and cumin. Add shrimp, toss to coat. In large skillet cook shrimp in hot oil for 3-4 minutes or until opaque, turning occassionally. Add clementines and grapefruit to shrimp. Cover and cook over medium heat for 1 minute, turning fruit once. Transfer to serving bowl. Pour peppered citrus sauce over shrimp mixture and toss gently to coat.

Morning Parfait

1/4 cup Raisins
1 tsp Finely Shredded Orange Peel (set aside)
2 Tbsp Orange Juice
1 tsp Vanilla
1/2 of 8oz package Reduced Fat Cream Cheese (softened)
1 Tbsp Sugar
2 cups Fresh Raspberries, Blueberries, Sliced Strawberries, and Cut-up Peaches
1/2 cup Lowfat Granola
Honey (optional)

In small microwave safe bowl, combine raisins and orange juice. Cover and microwave on high for 30-45 seconds; let stand 1 minute to plump raisins. Stir in vanilla; set aside. In a medium bowl combine cream cheese and sugar; beat with electric mixture on low to medium speed until smooth. Stir in raisin mixture and the 1 tsp orange peel. In 4 tall glasses layer half the cream cheese mixture, half the fruit, and half the granola. Repeat the layers. Drizzle with honey and top with additional orange peel.

Blackened Chicken with Avocado Salsa

4 Skinless, Boneless Chicken Breast Halves
2 tsp Blackened Steak Seasoning
1 Tbsp Olive Oil
2 Tbsp Rice Vinegar
2 Tbsp Olive Oil
1/4 tsp Ground Cumin
1/8 tsp Salt
Dash of Ground Black Pepper
1 Avocado (Halved, Seeded, Peeled and Chopped)
2/3 cup Chopped Fresh Papaya
1/3 cup Chopped Red Sweet Pepper
1/4 cup Fresh Cilantro

Preheat oven to 375F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In large ovenproof skillet, heat 1 Tbsp olive oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink. Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.