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Fast & Easy Dinner: Oven-Fried Fish & Chips

partysugar — Fri, 28 Mar 2008 09:28:31 -0700

I love taking a classic pub meal and making my own version at home. Fish and chips are a pub favorite that is usually heavy on the oil. However, if you bake both the potatoes and fish in the oven - instead of cooking in a deep fryer - the dish is delicious and much lighter. This flavorful fish is coated in a mustard-egg mixture before being dipped in crushed melba toast. Serve with malt vinegar, hot sauce, or even ketchup.

Take a look at the recipe when you read more.

Oven-Fried Fish & Chips
From Family Fun Go

Ingredients

4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges

Directions

Lightly grease a baking sheet with sides. Preheat oven to 450 degrees.
Peel potatoes and cut in half, and then cut each half into 8 wedges.
In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
Serve immediately with tartar sauce and a lemon wedge.

Serves 4.

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Fast & Easy Dinner: Linguine and Tuna with Spicy Orange Sauce

partysugar — Wed, 30 Jan 2008 05:29:31 -0800

Although you may not think of canned tuna as a ingredient to use in pasta, I highly recommend you give it a try. Flavorful chunks of meaty packed-in-olive-oil tuna work best for this healthy, midweek meal. The greens and whole wheat pasta are lightly coated with a fragrant sauce before being topped with tuna. Fresh orange juice, spicy red pepper flakes, and delicious dijon mustard pack the sauce with punch. To get this rewarding recipe, read more.

Linguine and Tuna with Spicy Orange Sauce
From Martha Stewart

Coarse salt
8 ounces whole-wheat linguine
1 1/2 teaspoons grated orange zest
3/4 cup fresh orange juice (from 2 to 3 oranges)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon red-pepper flakes, plus more for garnish
1 large bunch watercress (about 3 cups) or arugula, tough ends trimmed, washed and well-dried
2 cans tuna (6 ounces each), packed in oil and drained

In a large pot of boiling salted water, cook pasta according to package instructions; drain.
Meanwhile, in a large bowl, whisk together orange zest, juice, oil, vinegar, mustard, and red-pepper flakes; season with salt. Add greens and pasta, toss to combine.
Scatter tuna over the top and sprinkle with red-pepper flakes if desired; serve.

Serves 4.

Per serving: 241 calories; 35 g protein; 19 g fat; 50 g carbs; 5 g fiber.

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Fast & Easy Dinner: Penne with Roasted Chicken & Radicchio

partysugar — Fri, 02 Nov 2007 09:03:33 -0700

Although I enjoy eating radicchio, I rarely cook it at home. However, I've decided to change that by incorporating it into my everyday meal plans. With its gorgeous red pink color, radicchio has a bitter taste that softens when cooked. For tonight's dinner, the radicchio is paired with whole wheat pasta, parmesan cheese, and a store bought roast chicken. It's a delicious, quick meal that will introduce your family to a new flavor. It's Friday, so why not pair it with a glass of red wine? Sound scrumptious? Wait till you see the recipe, read more

Penne with Roasted Chicken & Radicchio
From Eating Well

1 pound whole-wheat penne
1 head radicchio, torn into 1-inch pieces
1/2 cup freshly grated Parmesan cheese, divided
2 teaspoons extra-virgin olive oil
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/4 cup balsamic vinegar
Freshly ground pepper to taste
1/4 cup chopped walnuts

Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
Drain the pasta, reserving 1/4 cup of the cooking liquid.
Place radicchio and the reserved liquid in the pot and cook over medium heat, stirring constantly, until wilted, 2 to 3 minutes.
Stir in the pasta, 2 tablespoons Parmesan, oil, chicken, vinegar and pepper and continue cooking until the cheese starts to melt, 1 to 2 minutes.
Serve the pasta garnished with walnuts and the remaining cheese.

Serves 6.

NUTRITION INFORMATION: Per serving: 463 calories; 12 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 60 g carbohydrate; 30 g protein; 7 g fiber; 223 mg sodium.

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Fast & Easy DInner: Chicken Alfredo Pesto Pasta

partysugar — Wed, 03 Oct 2007 04:43:33 -0700

Although I love both Alfredo and pesto sauce, I had never thought of combining the two! If you are stuck in a boring chicken and pasta rut, try this recipe for a pasta flavor fusion. Start with a quick and simple Alfredo sauce and mix in several tablespoons of pesto to create a dish that is full of depth. If you dislike red peppers, feel free to substitute fresh or sun dried tomatoes or steamed broccoli. To experiment with this recipe tonight, read more

Chicken Alfredo Pesto Pasta
From Kraft Foods
Image Source

8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz) cream cheese
1 large red pepper, cut into strips or 1 1/2 cups roasted red pepper strips
1/4 cup grated parmesan cheese
2 Tbsp. pesto
1 tbsp lemon zest, optional
1/2 cup pitted dry cured olives, optional

Cook pasta as directed on package.
Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
Stir in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended.
Add peppers, Parmesan cheese and pesto; stir. If using the lemon zest and olives add to mixture as well. Cook 3 min. or until heated through, stirring occasionally.
Drain pasta. Add to cream cheese mixture; toss to coat.

Serves 4.

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Today's Special: Mushroom and Garlic Pizza

YumSugar — Wed, 20 Dec 2006 08:58:38 -0800

Today's special is a mushroom and garlic pizza. One of my favorite foods in the whole wide world is pizza. I (insert heart icon here) pizza. Thin crust, thick crust, take-n-bake, vegetarian, meat lovers, I love it in all forms and flavors. I've even been know to eat a fat slice from a street vendor and a triangle or two of Dominos if a box just happens to be within a close vicinity. Sometimes my husband and I pretend we are iron chefs and transform our kitchen into a kitchen stadium. The secret ingredient is always pizza dough. A little while back homemade pizza used to be like living in the suburbs, all you could basically find was Boboli, but today homemade pizza has moved into the city and hit the big time: there are tons of alternative dough options that don't involve using yeast and a rolling pin. To make the pizza for dinner read more

Mushroom and Garlic Pizza
From Rachael Ray (she is the go-to-girl for quick meals!)

One 14-ounce can Pillsbury Pizza Crust
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
5 ounces shiitake mushrooms, stems discarded
8 ounces white mushrooms
Salt
One 8-ounce bag shredded Swiss cheese (2 cups)
One 8-ounce bag shredded mozzarella cheese (2 cups)

Preheat the oven to 400°. Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic. Bake for 8 minutes.

Meanwhile, thinly slice the shiitake and white mushrooms. In a large nonstick skillet, heat the remaining tablespoon of olive oil over high heat and sauté the mushrooms until golden, 8 to 10 minutes. Season to taste with salt.

Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella. Sprinkle a little more salt over the topping and return the pizza to the oven. Bake until the cheese is golden and bubbly, about 15 minutes. Cut into squares and serve.

Serves 4.

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Today's Special: Vegetarian Burrito With Asian Flavors

partysugar — Thu, 08 Mar 2007 08:57:41 -0800

Eating food that is packed with many flavors is a great way to incorporate a healthy diet into your lifestyle. There are so many tastes at once that your brain gets fooled into thinking you are eating a lot more than you really are. Today's Special is a perfect example of a simple, flavor packed meal that is filling, delicious, vegetarian friendly, and good for you. Soy sauce, mirin, and scrambled eggs get paired with pepper jack cheese, black beans, and a flour tortilla to create a dinner that will enliven your senses. A dish that is both Asian and Mexican at the same time? Your stomach won't know what hit it. For the recipe, read more

Vegetarian Burrito With Asian Flavors
From Linda Furiya

2 teaspoons canola oil
1/2 cup spinach
1 egg
1 teaspoon mirin
1/2 teaspoon sugar
1 teaspoon soy sauce
1 green onion, chopped
1 small garlic clove, chopped
1 large burrito-size (about 9 1/4 inches wide) flour tortilla
1/4 cup shredded Monterey Jack cheese with jalapenos
1 teaspoon black sesame seeds
1/4 cup canned black beans
1/4 cup steamed rice
1/3 cup mung bean sprouts (optional)
Sriracha sauce or regular salsa
5 cilantro sprigs, chopped
1/2 fresh lime

Heat 1 teaspoon of the oil in a skillet over medium-high heat.
Add the spinach and saute until just wilted. Set aside.
Beat the egg in a small bowl. Add the mirin, sugar, soy sauce, green onion and garlic.
Heat the remaining 1 teaspoon oil in the same skillet and scramble the egg mixture in it.
Microwave the tortilla between two slightly damp paper towels for 30 seconds.
Place the steamed tortilla on a 10-inch-long piece of aluminum foil.
Put the cheese in a pile in the middle of the tortilla. Add the scrambled egg and sauteed spinach. Sprinkle the sesame seeds over the egg and spinach.
Add the black beans and rice, and if desired, mung bean sprouts. Add sriracha sauce to taste. Sprinkle on the cilantro and squeeze lime juice over all.
Using the foil as a base, fold the bottom third of the tortilla up over the filling, pushing down on the pile as you roll forward. Take the left side of the tortilla that has no filling and fold it over the filling. Do the same with the right side, shifting the filling as it forms a tube shape.
To hold the burrito together, wrap the foil around the burrito the same way.
Twist close the top if you are saving it for later. This will keep in the fridge for one day.
Reheat in a 350° oven for 20 minutes. When ready to eat, simply peel the foil back as you eat.

Serves 1.

Per serving: 450 calories, 15 g protein, 51 g carbohydrate, 20 g fat (3 g saturated), 213 mg cholesterol, 768 mg sodium, 5 g fiber.

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Today's Special: Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread

partysugar — Wed, 21 Feb 2007 08:46:32 -0800

I'm a big fan of tuna canned in olive oil. I know there was a huge health craze and practically all of the tuna canners started canning their fish in water but I prefer the tuna canned in olive oil: to me it tastes better (YumSugar disagrees with me on this one, but says she rarely uses canned tuna and prefers the real stuff). If you have yet to try a recipe that calls for canned tuna in olive oil as an ingredient, I would recommend using a can of the good stuff to make today's special recipe. It's easy, healthy (yes even if it was packed in olive oil), and delicious. Not your ordinary tuna salad, this one includes bright tangy tangerines and salty olives, for the recipe, read more

Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread
From Food & Wine magazine

1 medium tangerine
One 8-ounce jar Italian tuna in olive oil, drained and lightly flaked
1/4 cup mayonnaise
16 pitted Picholine olives, chopped
2 tablespoons minced chives
1 tablespoon minced shallot
Salt and freshly ground pepper
1 baguette, split lengthwise
Extra-virgin olive oil, for brushing
1 large garlic clove, peeled

Light a grill.
Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2-inch pieces; discard any seeds.
In a large bowl, mix the tuna with the tangerine pieces, mayonnaise, chopped olives, chives and shallot and season with salt and pepper.
Brush the cut sides of the baguette with olive oil. Grill over high heat, cut sides down, for 2 to 3 minutes, or until browned and crisp. Turn them and grill until lightly browned on the second side, about 30 seconds longer.

Rub the cut sides of the baguette with the garlic clove. Mound the tuna salad on the grilled baguette, cut into 8 pieces and serve.

Serves 8.

Make Ahead: The tuna salad minus the tangerines can be refrigerated overnight. Fold in the fruit and grill the bread just before serving.

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Today's Special: Eggplant Sandwiches

partysugar — Thu, 15 Feb 2007 09:13:12 -0800

Today's Special is for all of the vegetarians out there who have been asking YumSugar and I to please feature more meatless recipes. Creamy and rich, this sandwich features Italian flavors (basil, mozzarella, roasted red peppers) and can be made quickly and efficiently. It's the perfect standby meal for one of those rushed nights when you are forced to eat dinner on the go. If you do not have an indoor grill the eggplant can be broiled for the same quick cooking effect. Use the best whole grain bread you can find, preferably from your local bakery, and you're in for a delicious dinner.

For the recipe, read more

Eggplant Sandwiches
From Eating Well

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

Preheat grill to medium-high.
Combine mayonnaise and basil in a small bowl.
Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more.
Toast the bread on the grill, 1 to 2 minutes per side.
To assemble sandwiches: Spread basil mayonnaise on four slices of bread.
Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Makes 4 sandwiches.

NUTRITION INFORMATION: Per serving: 337 calories; 16 g fat (6 g sat, 6 g mono); 22 mg cholesterol; 36 g carbohydrate; 12 g protein; 7 g fiber; 659 mg sodium. Nutrition bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv). 2 Carbohydrate Servings

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Today's Special: Chinese Spaghetti

YumSugar — Thu, 04 Jan 2007 09:00:11 -0800

When most people think of spaghetti, they usually think of a hearty tomato sauce, pesto or olive oil. However, spaghetti is a versatile pasta that works well with many other cuisines. I love to use it in many Asian style dishes, including a basic noodle stir-fry. Besides, the Chinese are on record for having eaten pasta as early as 5,000 B.C, so spaghetti is no stranger to those lovely flavors. For today's special I've found a simple, home-style Chinese dish that incorporates spaghetti. To check out the recipe, read more

Chinese Spaghetti
From gojenni74 at Recipezaar

1 package of spaghetti (8 oz)
1/4 cup extra virgin olive oil
1/2 lb mushrooms, sliced
3 green onions, chopped
1 medium carrot, shredded
1/4 cup soy sauce
1/4 tsp crushed red pepper flakes

Cook spaghetti; drain.
Return to saucepan; keep warm.
Meanwhile, in 12" skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently.
Spoon vegetable mixture into spaghetti in saucepan.
Add soy sauce and crushed red pepper.
Toss gently to mix all ingredients well.
Can be served warm or chilled.

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You can always try changing it up by replacing with whole wheat spaghetti or adding more crunchy vegetables, such as red peppers.

Today's Special: Spaghetti with Creamy Sun-Dried Tomato Sauce

YumSugar — Tue, 26 Dec 2006 09:01:12 -0800

Today's Special is a delightful pasta dish that is both creamy and light at the same time. If you are making a run to the store be sure to pick up fresh bacon (you can also substitute pancetta) and a jar of sun-dried tomatoes in oil. Chopping is minimal: only garlic and onion making this simple and quick. If you don't have a lot of time to quarter the onion and smash and peel the garlic, then throw into your food processor. Hit the chop button and, voila, the machine does the work for you! This spaghetti is so delish you could even whip it up for friends for an impromptu holiday dinner. For the recipe, wine pairing, and tasty extras read more

Spaghetti with Creamy Sun-Dried Tomato Sauce
From Gourmet

5 slices bacon (1/4 lb), finely chopped
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4-teaspoon salt
1/4-teaspoon black pepper
2/3-cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1 lb spaghetti
1 oz finely grated Parmesan (1/2 cup)

Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.

Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet.

Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.

Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1-cup cooking water, then drain pasta in a colander.

Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.

Serves 4-6.

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Tasty Extras: Serve with crispy garlic bread or green salad. Click image for recipe.

Wine Pairing: Serve with a crisp white wine like Murphy Goode's Fume Blanc.