Monday, May 31, 2010

Banana Pancakes

1 cup Whole Wheat Flour
1 Tbsp White Sugar
2 tsp Baking Powder
1 pinch Nutmeg
2 pinches Cinnamon
1/4 tsp Salt
1 Egg (Beaten)
1 cup Lowfat Milk
2 tsp Vegetable Oil
1/2 tsp Vanilla Extract
2 Ripe Bananas (mashed)
Sliced Strawberries and Banana (optional)

Combine flour, white sugar, baking powder, nutmeg, cinnamon and salt. In a seperate bowl, mix together egg, milk, vegetable oil, vanilla and bananas. Stir flour mixture into banana mixture (batter will be slightly lumpy). Heat a lightly oiled griddle of non stick frying pan over medium-high heat. Scoop about 1/4 of batter onto the griddle for each pancake. Cook pancakes until they are golden brown on both sides. Top with sliced strawberries and bananas if desired. Serve hot.

Grilled Salmon with Peaches

1 cup Quinoa (rinsed and drained)
2 cups Ripe Peaches (pitted and cut into thin wedges)
1/4 cup Finely Chopped Red Onion
1/4 cup Packed Fresh Mint Leaves (finely chopped, plus additional for garnish)
1 Tbsp Sherry Vinegar
1/4 tsp Ground Red Pepper
4 (6 oz each) Salmon Fillets
2 cups Sugar Snap Peas (strings removed)

Prepare outdoor grill for covered direct grilling on medium. Prepare quinoa as label directs.
Meanwhile, in medium bowl, combine peaches, onion, mint, vinegar, 1/8 tsp ground red pepper, and 1/8 tsp salt. Season flesh side of salmon with remaining 1/8 tsp ground red pepper and 1/8 tsp salt. Place on grill, skin side down. Cover and cook 5 minutes. Carefully turn and cook 4 to 6 minutes longer or until salmon is just opaque in center. Transfer to plate; cool slightly. Carefully peel off skin; discard. Stir snap peas into quinoa. Cover and cook 2 minutes longer. Divide quinoa and snap peas among serving plates. Top with salmon and peach mixture. Garnish with mint.

Barbequed Salmon with Corn Relish

1 Jalapeño Pepper
1 Red Sweet Pepper (Chopped)
2 Fresh Ears of Corn (husked)
4 5-to 6-oz. Skinless Salmon Fillets (1/2 to 1 inch thick)
1/2 cup Bottled Barbecue Sauce
2 tsp Olive Oil
Fresh Marjoram or Oregano (optional)

Thinly slice half the jalapeño pepper; seed and finely chop remaining half. In bowl, combine chopped jalapeño and sweet pepper; set aside. Place corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender. Transfer corn to cutting board; cool slightly. Meanwhile, rinse salmon and pat dry; sprinkle with salt and pepper. Add to grill. Grill 4 to 6 minutes or until fish flakes easily when tested with fork, turning once. Cover salmon to keep warm. Cut corn from cob. Add to chopped peppers with 1 Tbsp. of the barbecue sauce, the olive oil, 1/4 tsp. salt and 1/4 tsp. pepper. Serve salmon with corn and relish. Top with remaining barbecue sauce and fresh herbs. Makes 4 servings.


Green Beans with Goat Cheese, Tomatoes & Almonds

1/2 cup Sliced Almonds
2 lbs Green Beans (trimmed)
3 Tbsp Sherry or White Wine Vinegar
2 Tbsp Fresh Lemon Juice
3/4 tsp Salt
1/2 tsp Pepper
1/3 cup Olive Oil
1 pint Cherry Tomatoes (halved)
2 Shallots (thinly sliced)
2 Garlic Cloves (minced)
1/2 (4-oz.) Goat Cheese Log (crumbled)

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat. Top green bean mixture with crumbled goat cheese and toasted almonds.

Carrot Orzo

8 oz Carrots (cut into 1-inch pieces- about 2 cups)
2 1/2 cups Chicken Broth
3 Tbsp Butter (consider Smart Balance)
1 medium Onion (chopped)
2 cups Uncooked Orzo Pasta
2 Garlic Cloves (minced)
1 tsp Salt
1/2 tsp Pepper
1 cup Freshly Granted Parmesan Cheese
3 Tbsp Fresh Chives (chopped)
1 tsp Fresh Thyme
Garnish: Carrot Curls

Process carrots in a food processor 15 seconds or until finely chopped. Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.
Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute. Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed. Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.