Salmon with Snap Peas, Yellow Peppers, and Dill-Pistachio Pistou

Day 50

Day 50, it's good to see you. Although the ambiance in my kitchen at times has resembled Hell's Kitchen more than Rachael Ray's, I've learned a few culinary skills, gained confidence in trying new recipes, met some great local farmers, and hopefully given some of you some new ideas for healthy cooking. I'm not stopping on Day 50, however, and a new bigger and better project is in the works. So stay tuned! Now for tonight's recipe, I'm bringing back one of the healthiest main dishes out there: salmon, combined with a colorful, aromatic and nutritious blend of pistachios, yellow peppers, fresh dill, sugar snap peas and of course garlic. My roommate and I once participated in Wolfgang Puck's cooking contest (we were neither invited nor qualified to participate), and won somehow with a beautiful tuna tartare. Did we tell people how ridiculously easy the recipe was? Absolutely not. We stressed the "tartare" more than the "tuna", showed off our autographed aprons, and proudly drank ice water from our contest prize wine glass collection.

Although tonight's dinner is incredibly simple to make, no one needs to know that. Bon Appetite!

Recipe: Serves 4

1/3 cup chopped fresh dill

1/3 cup finely chopped green onions (about 2)

1/2 cup shelled natural pistachios or almonds, toasted, finely chopped

1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil

2 yellow bell peppers or orange bell peppers, cut into 1/2-inch strips

1 pound sugar snap peas, trimmed, strings removed

1 garlic clove, minced

1/4 cup water

4 6-ounce salmon fillets

Directions

1. Mix dill, green onions, pistachios, and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.

2. Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes.

3. Add snap peas, garlic, and 1/4 cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tablespoon pistou.

4. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (do not clean).

5. Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer.

6. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

Recipe adapted from www.epicurious.com

Portabello Burgers with Sweet Potato Fries

Day 49

I have yet to meet an anti-burgers and fries person. What's not to love right? I can think of a few things. How about the stomach ache that lingers long after your last bite, the fatigue that causes an emergency-like need for a nap, the heavy sluggish feeling, the unfortunate tightness in your belt and the harmful internal effects from the hormones, chemicals, and trans fats? I didn't even mention the guilt we often feel and the typical "That was a bad idea" statement on the way to the car. What a tragedy. I have been slow to jump on the veggie burger bandwagon and to be honest, I still have one leg out. It tends to have a few too many interesting colors, flavors and textures for my liking. If I'm going to have a burger, I want a good one, not a "nice try" kinda thing. On this gorgeous fall evening, I'm not about to hang out in the kitchen toiling for tonight's meal. I'm firing up the grill and guiltlessly enjoying a healthier classic American burger and fries favorite.

Burger Recipe: Makes 4 burgers

½ cup extra virgin olive oil

Juice of one lemon

1 tablespoon fresh oregano - chopped

1 teaspoon salt

pinch of pepper

4 Portobello caps - stems removed and wiped clean

2 slices swiss or provolone cheese

Sliced organic tomatoes, lettuce and avocado

Directions

1. In a bowl, whisk together olive oil, lemon juice, oregano, salt and pepper.

2. Submerge mushrooms and let marinate for 20 minutes or longer.

3. While you wait, start the grill with natural charcoal briquettes and allow those to get hot.

4. Place mushroom caps on the grill, underside (gill side) down. Grill for 3-4 minutes. Flip so the gills are facing up and grill another 3 minutes.

5. Place a slice of cheese on two of the caps. Close the grill lid and let cheese melt for 1-2 minutes.

6. Remove from the grill and on top of the cheese, layer tomato slices, lettuce and avocado. Top with the remaining mushroom caps and serve.

Recipe adapted from www.sarasnow.com

Sweet Potato Fries Recipe: Serves 4 to 6

1 pound waxy potatoes, such as red potatoes

1 pound sweet potatoes, cut in half crosswise

3 tablespoons extra virgin olive oil

Kosher salt or coarse sea salt

Directions

1. Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil, shiny side up. Place in the oven while you prepare the potatoes.

2. Cut the potatoes into wedges that are 1/4 inch to 1/2 inch thick at the thickest point and toss with the olive oil and salt.

3. Remove the hot pan from the oven, and add the potatoes to the pan in an even layer. They should sizzle. Return to the oven, and lower the heat to 450 degrees. Roast 25 minutes or until tender.

4. Remove the pan from the oven, and loosen the potatoes from the foil using an offset spatula. Return to the oven and cook for another five minutes. Serve at once, seasoned with more salt if desired.

Recipe adapted from The New York Times

Indonesian Fried Rice

Day 48

Did you think you'd see the word "fried" in this project? Rest easy. This recipe is nothing but the good stuff. When I think of cooking Indonesian food, I think...out of my league...mostly because I've never tried cooking Indonesian food before. For those of you who haven't either, you're in luck. I've paved the not-so-rough road for you. It's easy and one of those recipes you can make your own. I used peas, broccoli, carrots and cabbage, but be creative or not creative at all and just use what happens to be in the fridge. I actually left the brown sugar out by mistake, but it's not even needed. Day 48, you are now one of my favorites.

Recipe: Serves 4

4 cups cooked brown or white jasmine rice


3 shallots or 1 small onion, peeled and chopped


2 small chile peppers, seeded and minced


3 tablespoons olive oil

2 Tb. wheat-free soy sauce or tamari (or fish sauce) mixed with 1 Tb. organic brown sugar or molasses


1 tsp. organic ketchup or tomato sauce


Pinch of Himalayan or sea salt


1/2 cup peas or snow peas


1-2 cups shredded cabbage, sliced peppers, sliced carrots, chopped broccoli or any other veggies optional


1 bunch of scallions, diagonally sliced



Directions:


1. Stir the rice with a fork to separate the grains. Set aside.

2. Heat the oil in a wok and fry the shallots and chilies until the shallots are tender (about 1 minute). Add the sweetened soy sauce or fish sauce and the ketchup.

3. Add salt and the rice and stir-fry until heated through.

4. Add the vegetables you are using and most of the scallions and cook for a minute or two more (or until vegetables are cooked through).

5. Scoop rice out onto a serving platter and garnish with the remaining scallions and any of the other accompaniments mentioned above.

If it’s not spicy enough for you, you can serve your fried rice with your favorite Asian chili sauce.

Recipe adapted from www.healthygreenkitchen.com

White Chicken Chili

Day 47

By request, tonight's recipe is a healthier, but hearty chili for my Sunday night football festivities. If you've never cooked with tomatillos, don't be afraid. These little green tomato relatives are staples in Mexican cuisines and can be found in the produce section probably near the avocados. They will have a paper-like husk around them, but keep that on while you're broiling them. You can use canned if you can't find them, but fresh is always better. Plus, you can say you've used tomatillos before. And who doesn't want another reason to brag? This recipe works well if you're entertaining a large group. You can also freeze your leftovers for those nights when you need a quick last-minute supper. Squeeze a little lime juice and top with fresh cilantro. Delicious.

Recipe: Serves 4

1 pound fresh tomatillos or 1 24 oz. can tomatilloes, drained

2 tablespoons olive oil, divided

3/4 lb. skinless boneless chicken breast, cut into 1/2-inch cubes

salt and pepper to taste

1 medium onion, diced

2 cloves minced garlic

1 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon white pepper

2 celery stalk, diced

1 15-oz. can low-sodium canellini beans, drained

3 cups low-sodium chicken stock

1/2 cup plain non-fat Greek yogurt

fresh cilantro and lime wedges for garnish

Directions

1. Preheat broiler.

2. Broil tomatilloes until they collapse and skins are charred, 10 minutes.

3. Remove from oven, cool, drain and chop.

4. While tomatilloes are broiling, heat oil in a large saucepan over medium-high heat.

5. Cook chicken, stirring occasionally, until just cooked through, 5-6 minutes.

6. Remove from heat and reserve.

7. Add remaining oil and cook onion soft and translucent, 8 minutes.

8. Add garlic and cook an additional minute.

9. Add cumin, coriander and white pepper, salt and pepper, and cook for one minute until spices are toasted and fragrant.

10. Add celery, tomatilloes, white beans, cooked chicken and chicken stock and bring to a boil; reduce heat and simmer for 10 minutes.

11. Remove from heat and stir in sour cream.

12. Divide among 4 bowls and garnish with cilantro and lime wedges.

Recipe adapted from www.epicurious.com

Pineapple Salsa

Day 46

I'm not ready for summertime to be over. I still have fresh fruits and vegetables on the mind, and no desire to settle for less than perfectly ripe and reasonably priced. With a girls event coming up tomorrow, I need a fun appetizer to bring. The usual chips and salsa contribution is tragically expected but always a hit. So I'm trying this pineapple salsa with red pepper, red onion and cilantro. I'll tell you what's not expected...the spice factor in this salsa. If you aren't a spicy kinda person, read my lips..."Don't put the WHOLE jalapeno pepper in the bowl!" Of course I could handle it, but you might need to tone it down for your husband. Add. Try. Add. Try. That's my suggestion. The combination of the sweet pineapple mixed with the red onion and pepper is awesome. This also makes a really good chicken or fish topper. Grill up some salmon and top with this salsa. You could even put it on a bed of romaine or spinach and turn it into a salad. Whatever your heart desires. Mine desires it straight out of the bowl...

Recipe

1 cup diced fresh pineapple (about 1/4 pineapple)

1/2 cup chopped red sweet pepper

1/4 cup chopped red onion

2 tablespoons chopped fresh cilantro

1 fresh serrano or jalapeno chile pepper, seeded and finely chopped

1 teaspoon finely shredded lime peel

1/4 teaspoon salt

Snipped fresh cilantro (optional)

Directions

In a medium bowl stir together pineapple, sweet pepper, onion, the 2 tablespoons cilantro, serrano pepper, lime peel, and salt. To serve, if desired, sprinkle with additional snipped fresh cilantro. If not serving immediately, store in an airtight container in refrigerator up to 24 hours.

Nutrition Facts

per serving: 2 tablespoons 7 calories, 2 carbohydrates, 73 mg sodium, .3 grams fiber

Recipe adapted from www.hearthealthyonline.com

Salad Smoothie To Go

Day 45

Ok I know we have already made a smoothie, BUT...my goal was to find ways to eat healthy without feeling chained to the everyday boring salad. We run around like crazy, rushing out the door and often fail to get all the nutrients we need in a day. By the picture, you may be a touch apprehensive about including green things to your blender concoction. I don't blame you. But blending some spinach, kale, romaine or other leafy greens with fresh fruit is a great way to bring your salad on the go. Play with the ratios and find the measurements that you like. If you like it sweeter, you'll want to add fruits like mango, papaya, strawberries, and pineapple. For a juice-like consistency, add water to the fruits and vegetables. For a more icy drink, use ice cubes instead. Blend and Boom! You've just eaten so many fabulous nutrients. You're body is loving you right now.

Recipe

spinach

romaine lettuce

strawberries

blueberries

pineapple

mango

water or ice cubes (fill to the top of blender)

Directions

Put fruit at the bottom of the blender. Add the vegetables, and pack it down. Fill the blender with water or ice cubes. Blend until smooth.

Spinach with Currants and Pine Nuts

Day 44

Side dishes are sometimes the most overlooked and under appreciated part of the plate. There are, though, many recipes that require very little effort but provide a nice alternative to the traditional green salad or dinner roll. This recipe is anything but ordinary, but it now belongs in my tool belt of easy and nutritious dishes. It does ask for a few more dishes that I would have expected, but nonetheless, it was worth it. The original recipe calls for Swiss chard. Unfortunately, it was nowhere to be found on Day 44. So, I renamed the recipe using spinach instead, and although you should definitely try it with the chard, spinach works beautifully. Packed with calcium, vitamin C, beta-carotene, vitamin A and potassium, you're getting a lot for your buck.

Recipe: Serves 4

3 tablespoons currants, raisins, or golden raisins

2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside

2 tablespoons olive oil

1 to 2 garlic cloves (to taste), minced

3 tablespoons pine nuts

Salt and freshly ground pepper

Directions

1. Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.

2. Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.

3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

Recipe adapted from the New York Times