Apple Pork Chops
2 tablespoons vegetable oil
1/2 cup chopped onion
4 (1/2-inch thick) pork chops
1/2 teaspoon salt
ground black pepper to taste
2 apples - peeled, cored and sliced
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
3/4 cup hot water
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!
Apple Pork Chops Recipe by allrecipes
Monday, February 26, 2007
Saturday, February 24, 2007
2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)
1/4 cup grated or finely chopped onion
1 large egg
6 tablespoons egg substitute
2-3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)
1 teaspoon salt
2 to 3 teaspoons canola oil
Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.
In medium bowl, stir the potatoes, onion, egg, egg substitute, and matzo meal and salt together well.
In a large, heavy-bottomed, nonstick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
Serve these hot with applesauce, fat-free or light sour cream, and chopped green onions.
Potato Latkes Recipe by webmd
Thursday, February 22, 2007
This recipe is for sweet and sour chicken but you can substitute pork tenderloin or lean beef instead. If time is short, you can use commercial sweet and sour sauces that are available in the Asian food section of your supermarket.
2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish
Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scrunchy Sweet and Sour Chicken Recipe by free-gourmet-recipes
Wednesday, February 21, 2007
3 tablespoons of red or yellow miso
1 and 1/2 cups of water
1 and 1/2 tablespoons of extra virgin olive oil
1 small onion, diced
1-2 cloves of garlic, minced
3 tablespoons of nutritional yeast
3 tablespoons of unbleached flour
2 teaspoons of minced fresh basil or 1/4 teaspoon of dried basil
In a medium-sized pan, bring olive oil to medium heat, then add onion and garlic and saute for 2-3 minutes, or until onion is tender and translucent.
Reduce heat to low setting and add flour and nutritional yeast. Stir steadily for 1-2 minutes.
Add water in a slow drizzle while stirring briskly. Bring heat up to medium setting and continue to stir regularly for about 10 minutes, or until gravy begins to thicken.
Once the gravy has just started to thicken, reduce heat to medium-low setting and add miso and basil. Keep the pan uncovered and stir occasionally. It typically takes about 15 minutes for the gravy to fully thicken and become smooth.
Healthy Miso Gravy Recipe by drbenkim
Monday, February 19, 2007
This classic French preparation of steamed mussels easily serves four as an appetizer. But with the addition of a crusty whole-grain baguette and a tossed salad, it makes a satisfying supper for two.
1 1/2 pounds mussels, scrubbed and debearded
1 cup dry white wine
1/3 cup chopped shallots or red onion
1 clove garlic, minced
3 tablespoons chopped fresh flat-leaf (Italian) parsley
Discard any mussels that are gaping open and don't close when tapped — a sign they're not alive and fresh. In a large saucepan, combine the mussels, wine, shallots and garlic. Bring to a boil over high heat. Reduce the heat to medium, cover and cook, shaking the pan periodically, until all the mussels are opened, about 5 minutes. Remove the mussels from the pan with a slotted spoon and divide among individual shallow bowls. Discard any cooked mussels that didn't open.
Raise the heat to high and continue cooking the wine mixture to reduce slightly and deepen the flavors, about 2 to 3 minutes. Pour the wine mixture over the mussels. Sprinkle with the parsley and serve.
Nutritional Analysis(per serving)
Calories : 259
Cholesterol : 64 mg
Protein : 28 g
Sodium : 661 mg
Carbohydrate : 15 g
Fiber : 0 g
Total fat : 5 g
Potassium : 945 mg
Saturated fat : 1 g
Calcium : 90 mg
Monounsaturated fat : 1 g
Recipe: Mussels mariniere by mayoclinic
Sunday, February 18, 2007
1 medium eggplant
1 cup water
2 tablespoons olive oil
6 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long
1/4 cup chopped onion
1/4 cup chopped red, green or yellow bell peppers
1 cup canned unsalted tomatoes, drained except for 1/4 cup liquid
1/4 cup chopped celery
1/2 cup sliced fresh mushrooms
1 cup whole-wheat bread crumbs
Freshly ground black pepper, to taste
Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
Trim the ends off the eggplant and cut in half lengthwise. Using a spoon, scoop out the pulp, leaving a shell 1/4-inch thick. Place the shells in the baking dish and add the water to the bottom of the dish. Chop the eggplant pulp into cubes. Set aside.
In a large, nonstick frying pan, heat the olive oil over medium-high heat. Add the chicken strips and saute until the chicken is lightly browned and no longer pink, about 5 minutes. Add the diced eggplant, onion, peppers, tomatoes and reserved tomato juice, celery, and mushrooms to the chicken. Reduce heat and simmer until the vegetables are tender, about 10 minutes. Stir in the bread crumbs and black pepper. Scoop half of the mixture into each eggplant shell.
Cover with aluminum foil and bake until the eggplant is softened and the stuffing is warmed through, about 15 minutes. Transfer the eggplant to warmed individual plates and serve immediately.
Nutritional Analysis(per serving)
Serving size: 1 eggplant half
Calories : 388
Cholesterol : 49 mg
Protein : 26 g
Sodium : 185 mg
Carbohydrate : 35 g
Fiber : 12 g
Total fat : 15 g
Potassium : 1,209 mg
Saturated fat : 2 g
Calcium : 54 mg
Monounsaturated fat : 10 g
Recipe:Stuffed eggplant by mayoclinic
Saturday, February 17, 2007
100 ml Milk
3 Teaspoon Sugar
4 Slices of Bread
1/2 Teaspoon Salt
A Few Drops of vanilla essence
2 Teaspoon of Ghee or Butter
Beat the eggs in a bowl till forthy.
Put in sugar, salt, vanilla essence and milk.
Beat the mixture till sugar dissolves.
Soak slices of bread in the above mixture for just one minute.
Heat non-stick tava over low flame and butter it slightly.
Fry the slices of bread on the tava, both sides, till brown.
Serve hot with honey or pancake syrup.
Recipe-French Toast by chooseindia
Friday, February 16, 2007
1-1/2 cups flaked coconut, loosely packed
1 cup seasoned breadcrumbs
1/4 cup unsalted butter, melted
2 eggs, beaten until foamy
2-1/4 lbs. chicken pieces
Preheat oven to temperature 350°F. Combine coconut and breadcrumbs ina shallow dish. Season with salt and pepper to taste. Pour meltedbutter into a baking pan. Dip chicken in egg, one piece at a time,then roll in coconut mixture. Arrange chicken skin side down inpan. Bake 25 minutes. Turn chicken, and bake another 25minutes, until cooked through and golden.
Recipe-Oven Fried Coconut Chicken by chefs
Thursday, February 15, 2007
Mango and grilled pork compliment each other nicely, and this dish offers mango two ways: fresh juicy slices (grilled or not, as preferred) and a sweet and savory salsa-type sauce.
4 pork chops
1 large mango, divided
1 small onion
1/2 cup raisins, preferably golden raisins
2 cloves garlic, or more to taste
1 teaspoon ginger
1/2 teaspoon cayenne pepper, or to taste
1/2 cup water
salt and pepper to taste
Peel the mango and then slice half and dice the other half. Set the slices aside. Chop onion and garlic.
Mix diced mango, onion, raisins, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside (this can be prepared ahead, if desired).
Preheat the grill. Trim excess fat from the chops. Lightly salt and pepper each side and grill to desired doneness. Briefly grill the mango slices, if desired. (They are good either grilled or not).
Serve chops with sauce spooned over and around them with slices on top.
Recipe-Mango Pork Chops by recipetips
Tuesday, February 13, 2007
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Walnuts or Pecans (optional)
Heat oven to 350°F (325°F for glass baking dish). Line 13x9-inch baking pan with foil, extending over edges to form handles. Grease foil.
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread batter in prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan, using foil as handles, onto cutting board. If desired, use heart-shaped cookie cutter to cut out brownies. Decorate with melted BAKER'S White Chocolate, decorating gels and assorted candies.
Valentine Recipe by kraftfoods
Monday, February 12, 2007
1/3 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
3 eggs, separated
2 cups milk, scalded
1 1/2 teaspoons vanilla, divided
1 package vanilla wafer cookies, (16oz)
1 tablespoon granulated sugar
2 cups strawberries, fresh or frozen, sliced
In top of double boiler combine 1/3 cup sugar, flour, salt, egg yolks, milk, and 1 teaspoon vanilla; cook, stirring constantly, until custard thickens. Line bottom and sides of a baking dish (1 1/2-quart size) with vanilla wafers, alternate layers of custard mix, wafers, and berries.
Beat egg whites until stiff peaks form; add the 1 tablespoon sugar and remaining 1/2 teaspoon vanilla. Spread meringue over custard and bake in a 325° oven until meringue is nicely browned.
Valentine Recipe by Diana Rattray
Sunday, February 11, 2007
Treat the sweethearts in your life by gifting them with these big red edible hearts. They'll love you for it!
Yield: 2 hearts (6 to 8 servings each)
1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon almond extract
1/4 teaspoon red food color
2 cups Gold Medal all-purpose flour
1/4 cup sliced almonds
1/4 cup white baking chips
1 teaspoon shortening
Small candy hearts, if desired
Heat oven to 350 F. Beat butter, powdered sugar, almond extract and food color in medium bowl with electric mixer on medium speed 2 minutes. Stir in flour and almonds.
Divide dough in half; cover half and set aside. Place remaining half on ungreased cookie sheet; press into heart shape, about 1/4 inch thick.
Bake 15 to 18 minutes or until edges just begin to brown. Cool on cookie sheet 25 minutes; carefully remove from cookie sheet to serving platter. Repeat with remaining dough.
Place baking chips and shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over shortbread. Sprinkle with candy hearts if desired.
Variation:Make Shortbread Lips! Press half of dough into oval shape, about 1/4 inch thick, on ungreased cookie sheet. Shape each end to form point. Press center of oval to form lips.
Valentine Recipe by pastrywiz
Saturday, February 10, 2007
Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that's perfect for Valentine's Day.
1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar
PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
BAKE in preheated 425? F. oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
MICROWAVE morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
ARRANGE raspberries over chocolate; sprinkle with powdered sugar.
Valentine Recipe by kaboose
Friday, February 9, 2007
In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I use everything - bacon, canned crab, ham, tofu hot dogs - your name it. Any vegetables will do too. Have fun!
Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime
3 tablespoon vegetable oil
1 tomato, thinly sliced
2 teaspoons soy sauce - mushroom
pinch ground pepper
1 teaspoons fish sauce
1 cup cooked rice
3 Tai chili pepper Optional
1/2onion, chopped Optional
1green onion Optional
2cloves garlic, minced Optional
2 eggs Optional
When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.
Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.
Serve hot with a 1/4 wedge of lime and whole green onion.
Thai Fried Rice Recipe by thaitable
This egg dish is the base for many variations using cheese, mushrooms or any favorite ingredients.
2 to 3 large eggs, slightly beaten
1 teaspoon to 2 teaspoons water (optional)
1 teaspoon to 2 teaspoons butter (unsalted)
salt and pepper to taste
In a bowl, lightly whisk together eggs and water. Then, over medium-high heat, melt butter in skillet and pour egg mixture in the pan. Tilt the pan until the bottom surface is completely covered with egg. Using a spatula, lift up the cooked portion of the egg to allow uncooked egg to run to the bottom of the pan.
Continue cooking until the top of the egg is no longer wet in appearance and bottom of omelet is light golden brown.
Remove pan from heat and slide omelet onto a serving plate.
Season to taste with salt, pepper and fold into the omelet herbs, shredded cheese, salsa, or other favorite combinations.
Serve immediately. Some advice for preparation--adding a little water when whisking the eggs will make this omelet light and fluffy.
Basic Omelet Recipe by recipetips
Wednesday, February 7, 2007
4 (6") corn tortillas
1 pound ground beef
1/2 cup bread crumbs
1/3 cup picante sauce or salsa
1 egg, beaten
1 teaspoon chili powder, or more to taste if you want spicier
1/2 cup shredded cheddar, colby or monterey jack for topping
garnish with lettuce & tomatoes
In each tortilla cut a 1" slit towards the center (at the 12, 3, 9 o'clock positions). Place a tortilla in each of the 4 custard or muffin cups.
Combine meat, bread crumbs, picante sauce, egg and chile powder. Blend well.
Divide meat mixture into 4 equal portions. Place each portion in 1 tortilla lined custard cup.
Make slight indentations in center of loaf with spoon or thumb.
Place in oven and bake at 350 degrees for 40 minutes.
Remove from oven and sprinkle each center with shredded cheese of choice.
Let sit 2-3 minutes. Garnish with lettuce and tomatoes. *May also microwave loaves at 70% (med-high) 8-9 minutes, rotating cups part way through. Remove and top with cheese.
Mini-Mex Meat Loaf Recipe by recipetips
Tuesday, February 6, 2007
Taco Size Flour Tortillas
2 Tbsp. Lime Juice
4 oz. Steak thinly sliced
1 tsp. Olive Oil
1/4 cup Red Bell Pepper sliced
1/4 cup Green Bell Pepper sliced
1/4 cup Onion sliced
1/2 tsp. Red Pepper crushed
1/2 tsp. Chile Powder
1/4 cup Mission Salsa
2 Tbsp. fat free Sour Cream
Add green and red bell peppers, onion, red pepper and chili powder; saute 3 minutes.
Spoon into flour tortilla. Serve with salsa, sour cream and avocado.
Enjoy this delicious fajitas Mexican recipe!
Spicy Steak Fajitas Recipe by mexgrocer
"This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this."
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 12.4g
Total Carbs: 14.2g
Dietary Fiber: 0.1g
Maple Salmon Recipe by starflower
Monday, February 5, 2007
Dietitian's tip: These black bean burgers may be prepared ahead of time and frozen. They're higher in fiber and lower in saturated fat and cholesterol, so they make an excellent stand-in for regular hamburgers.
1 1/4 cups dried black beans, picked over and rinsed, soaked overnight, and drained
3 cups water
1 bay leaf
2 plum (Roma) tomatoes, peeled and seeded then diced
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon wine vinegar
1 chipotle chili in adobo sauce, minced
1 3/4 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons canola oil
1/2 red bell pepper (capsicum), seeded and chopped
1/2 cup cooked brown rice
1/4 cup chopped pecans
1 green (spring) onion, thinly sliced
1 egg, lightly beaten
3/4 cup fresh whole-grain bread crumbs
6 whole-grain hamburger buns
6 slices tomato
6 slices red onion
3 bibb lettuce leaves, halved
In a large saucepan over high heat, combine the beans, water and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaf.
While the beans are cooking, combine the tomatoes, half the yellow onion, half the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.
In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining yellow onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl and let cool. Set the pan aside.
In a food processor, combine the drained beans, onion mixture, brown rice, pecans, green onion, the remaining 1 teaspoon cumin and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into 6 patties, each about 3/4-inch thick.
In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning once, until nicely browned on both sides and heated through, 7 to 9 minutes total.
Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf and a dollop of the ketchup.
Nutritional Analysis(per serving)
Serving size: 1 prepared burger
Monounsaturated fat: 5 g
Protein: 16 g
Cholesterol: 35 mg
Carbohydrate: 59 g
Sodium: 791 mg
Total fat:11 g
Saturated fat: 1 g
Black bean burgers with chipotle ketchup Recipe by mayoclinic
Saturday, February 3, 2007
Dietitian's tip: Rice that has been cooked and refrigerated overnight (or longer — up to 3 days ahead of time) makes better fried rice because the rice tends to clump together. Before using, break up the large clumps with a spoon.
3/4 cup rice
3 tablespoons peanut oil
4 green onions with tops, chopped
1/4 teaspoon salt
2 carrots, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup frozen peas
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
1/4 cup chopped parsley
Nutritional Analysis(per serving)
Cholesterol: 53 mg
Protein: 6 g
Sodium: 498 mg
Carbohydrate: 36 g
Fiber: 3 g
Total fat: 15 g
Potassium: 249 mg
Saturated fat: 3 g
Calcium: 49 mg
Monounsaturated fat: 7 g
Chinese fried rice By mayoclinic
Friday, February 2, 2007
Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean! Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours. You can set the crockpot to start 2 hours after you leave!
Here's some more helpful crockpot and slow cooker tips:
Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot. Thaw in refrigerator or microwave first
Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir. Constant peeking may mean adding to cooking time
Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it.
For best results, fill your crockpot 1/2 to 3/4 full. They cook way better that way!
Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.
by: Rob Moore
About the author:
Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!
Thursday, February 1, 2007
1 English (seedless) cucumber (about 1 pound)
1 tablespoon kosher salt
1 cup low-fat plain yogurt
2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
1/2 teaspoon finely grated orange zest Pinch cayenne pepper Freshly ground black pepper
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Freshly ground black pepper
For the salad: Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.
Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.
Preheat the oven to 275 degrees F.
Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all. (Slow-roasted salmon looks bright orange when done, and will be
luscious in the center.) To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.
Nutritional Analysis per serving
Fat :19 grams
Saturated Fat: 4 grams
Carbohydrates :7 grams
Fiber: 1 gram
Protein: 37 grams
Slow-Roasted Salmon with Cucumber Dill Salad Recipe by Food Network Kitchens
- Apple Pork Chops Recipe
- Potato Latkes Recipe
- Scrunchy Sweet and Sour Chicken Recipe
- Healthy Miso Gravy Recipe
- Recipe: Mussels mariniere
- Recipe:Stuffed eggplant
- Recipe-French Toast
- Recipe-Oven Fried Coconut Chicken
- Recipe-Mango Pork Chops
- Valentine Recipe:Cupid's Best Brownies
- Valentine Recipe:Strawberry Pudding
- Valentine Recipe:Shortbread Hearts
- Valentine Recipe:Raspberry Chocolate Heart
- Khao Pad (Thai Fried Rice) Recipe
- Basic Omelet Recipe
- Mini-Mex Meat Loaf Recipe
- Recipe:Spicy Steak Fajitas
- Recipe:Maple Salmon
- Recipe: Black bean burgers with chipotle ketchup
- Recipe: Chinese fried rice
- Crockpot tips - crockpot buying tips
- Slow-Roasted Salmon with Cucumber Dill Salad Recip...
- ▼ February (22)