Recipes and an update on a post from long ago!

Two more recipes from Real Simple Magazine...

Grilled Shrimp with Lemony Potato Salad

Ingredients

1 pound baby red potatoes (about 12)

kosher salt and black pepper

1/4 cup sour cream

2 tablespoons fresh lemon juice

4 stalks celery, thinly sliced

2 tablespoons chopped fresh chives

1 pound asparagus (Pre-trimmed weight)

2 tablespoons olive oil
1 1/2 pounds medium shell-on shrimp
1 tablespoon seafood seasoning (such as Old Bay)

Directions

1.Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.

2.In a medium bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives and toss to combine.

3.Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.

4.Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve the shrimp and asparagus with the potato salad.
 
Review: WOW. This is a keeper. I mean, okay... the shrimp and asparagus are nothing fancy as far as prep is concerned, but the grilling brought out such great flavours! I only used 1 lb of shrimp, so DH and I ate... all the shrimp... Also, the original recipe calls for a 1/2 lb of asparagus, trimmed (I assume that means that it should be 1/2 lb after you trim...) for four people. Um... Yeah right. I bought a whole pound (pre-trim), which I assume works out to a bit above 1/2 lb trimmed, and we ate all the asparagus with no problem. In fact, I wanted more. Haha. This was my first time making potato salad and I loved it. Especially the second day!
 
And...
 
Salmon with Dill Sauce

Photo by Romulo Yanes for Real Simple

(because mine was not photogenic)

Directions (Ingredients in bold)

1.Season 4 6-ounce pieces skinless salmon fillet with salt and pepper. Cook in olive oil in a skillet over medium heat until opaque, 5 to 6 minutes per side.

2.Mix ½ cup sour cream and 2 tablespoons each lemon juice, chopped capers, and chopped dill; season with salt and pepper.

3.Serve the salmon with a vegetable of choice. (I chose steamed zucchini and Annie's Organic Macaroni and Cheese)
 
Review: This recipe was good: not okay, but not great. It was just somewhere in the middle. Also, I forgot to save a lemon for the sauce, so... that could have some bearing on the quality. It was missing some brightness, I will say. I like the Lee Bros.'s Salmon with Buttermilk Mint Sauce recipe better, which feels like blasphemy since I LOVE dill.

So... many a moon ago... 10 months to the day, in fact... I posted this blog about wanting to run a marathon. Well, amazingly, I have completed the first four goals that I wrote out for myself. Unfortunately, the other goals will have to be rewritten. I actually feel really good about having completed four of the seven goals. For me to have run a 10k is such an accomplishment, considering where I used to be with running. Unfortunately, I am almost back at square one again. I'm hoping that once I actually start running again, my legs will remember with some re-training, but having taken three months off... I don't know. Like I said in a post a few days ago, I went running with my sister-in-law in Texas and about died after a mile. So, it is now time to set new goals because I really do miss running (NEVER thought I'd say that!).

• I really want to run a 5k. I thought my alma mater was having one for homecoming in 2 months, but I can't find any info on it, so they must not be having one this year.
• I really want to run a half marathon sometime in the early Spring.
• I really want to run the Ukrop's 10k again on April 2, 2011.

That's it for now. If I can make it through those three goals, then I will reassess and see if a marathon is really what I want to do. I still think it would be a wonderful, amazing, unbelievable accomplishment, especially for me, the girl who dreaded (unhealthily) running the mile in gym class in elementary, middle, and high school. We'll see and I'll keep you posted!

May I present... Hubert...

..who was our dinner.

This is Hubert in her raw form, before I descrated her body with oil and spices...

Wait, that sounds more like what they did in Biblical times to prepare a body for burial...

...

...

Moving on...

This is Hubert oiled, herbed, and balsamic vinegared with 3 lbs of her closest potato friends.

I was foolish and forgot to photograph Hubert in all her golden brown glory, but you can see her wing... here:

Such a lovely color, no?

And finally...

...

The feast:

Best green beans I've ever had. Thank you Tom Leonard's.

Oh man, this meal was to die for! So easy and SO delish!

Basically, you preheat to 400*, rub the 5-6 lb chicken down with oil, then rub your rosemary, salt, pepper, and thyme on top of the skin, under the skin, and in the cavity. Cut your 3lbs of red potatoes in half and toss with 2 tsp EVOO, and the same spice and herb mix as above. I never measure, I just eyeball what looks like enough. :-)
Put the chicken breast side up (or standing up, like my roaster has the poultry do) in the roasting pan rack (if you have no rack, just place it in) and put potatoes in the bottom of the roasting pan.

Bake for 45 min, cover with aluminum foil to prevent burning of the skin, bake for 45 min again. Breast should be at 160*, thigh at 170*, juices clear. Let the chicken rest on a cutting board (the temp will rise to a piping 170*) while you steam up your 1.5 (I think) lbs of green beans. :-)

I think I gave myself third degree burns trying to slice Hubert up too soon. That's what I get for naming the chicken we ate for dinner. Also, I could not stop laughing at the sight of Hubert sitting upright in my roasting pan. :-) Too funny!

As Promised Part Deux

I promised you awesome recipes this week and I am delivering numero dos to you. This was Tuesday's meal.

Sirloin Steak with Grainy Mustard Sauce and Parmesan Steak "Fries"
Adapted from Ellie Krieger's So Easy

Sorry for the bad plating, but DH was running late for a music rehearsal.

Ingredients for Steak:
2 tbsp EVOO
3 cloves garlic
1 tbsp whole wheat flour
2 cups dry white wine
1 boneless sirloin steak, about 1 1/4 lbs
1/4 tsp salt
1/8 tsp freshly ground black pepper, plus more to taste
3 tbsp whole-grain mustard

Directions:
In a medium saucepan, heat 2 tbsp of oil over medium heat. Add the garlic and cook for 30 seconds. Stir in the wine, bring to a boil, and cook until reduced to 1 cup, about 10 minutes.
Meanwhile, cook the steak. Season both sides with salt and pepper. Heat a grill pan over medium-high heat. Cook the steak, turning once, for 6-8 minutes total for medium rare, or to desired doneness. Transfer to a cutting board and cover with foil to keep warm.
Add any juices from the steak on the grill pan to the sauce and bring to a simmer. Stir in the mustard and season with salt and pepper to taste. Stir in any juice from the cutting board into the sauce. Thinly slice the steak and divide among 4 plates. Spoon the sauce over the steak and serve the fries (recipe to follow) alongside.

Parmesan Steak Fries
Adapted from Ellie Krieger's So Easy

(no picture available)

Ingredients:
Cooking spray
2-3 russet potatoes (about 1.5 lbs total) peeled or unpeeled
1 tbsp EVOO
1/4 cup grated Parmesan cheese
Freshly chopped basil
Salt to taste

Directions:
Preheat the oven to 450* and spray a baking sheet with cooking spray.
Cut each of the potatoes into even "fry-sized" slices. Make sure they can lie flat on the cooking sheet. Put the potatoes in a medium-sized bowl and toss with the oil.
Place the potatoes on the prepared baking sheet and bake for 20 minutes. Sprinkle the potatoes with cheese and basil and continue to bake for another 15-20 minutes, until they are crisp and golden brown; there is no need to turn them. Season with salt and serve immediately.

THESE ARE DELICIOUS. DH could NOT stop talking about them. I used shredded Parm instead of grated, which in the end, I would not recommend because it doesn't really stick to the fries, but it did make nice little cheese crisps on the baking sheet. :-) Yum.

SO... I went to the gym yesterday and asked the fitness specialist about my knee and she gave me some stability exercises to do to strengthen my knee. She also stretched me out really well. I ran a quick mile on the treadmill, but my Zune died and the TV sound plug in kept shocking me, so I gave up. :-/ Oh well. At least I did something. Tuesday, I did a Billy Blanks (don't hate) Bootcamp DVD and I am soooore. I'm glad it works at least! :-) I might have to go out to Target today and get some stability balls and stuff to help my knees!

Clean Eating Potato Skins

Adapted from Nov/Dec Issue of Clean Eating Magazine

5 small Potatoes (about 150 grams each)
Extra Virgin Olive Oil
Low Fat Cheddar Cheese
1-2 Green Onions
4 slices Turkey Bacon
Salt
Pepper
Cayenne Pepper
Paprika

Poke holes in potatoes with a fork, place in microwave for about 10 minutes, or until "fork tender". Cut in half and dig out the inside of the potato with a spoon leaving between 1/4 and 1/2 inch of the potato. Place on greased cooking sheet, drizzle with olive oil and sprinkle spices over skins (careful with that cayenne!). Bake for 10 minutes at 425*.

Meanwhile, cook turkey bacon until crisp. Crumble the bacon and slice green onions (enough to sprinkle a few slices on each skin).

Take skins out of oven, sprinkle with cheese (as much as you want, I guess... I mean, the real recipe says some specific amount, but it's in the kitchen and I'm watching the Hokies beat the Vols in the Chick-fil-a bowl, sooo...), bacon, and green onions. Continue baking another 15 minutes or until potatoes are browned.

Serve immediately with sour cream on the side.

DEEEELISH. Great football game snack.

Make a healthy version of a traditional Hanukkah recipe...

turned into this (ignore the dirty stove):

Latkes (Potato Pancakes)
http://healthycooking.suite101.com/article.cfm/latkes____potato_pancakes

•1-1/2 lbs. Yukon gold potatoes, peeled

•8 oz (about 2 large) carrots, peeled

•8 oz. (about 2 large) parsnips, peeled

•1/2 cup diced onion

•1 Tbsp. part-skim ricotta cheese

•1/2 cup egg substitute (such as Egg Beaters)

•2 Tbsp. extra virgin olive oil
•Kosher salt and pepper to taste

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Grate potatoes, carrots and parsnips. Working in small batches, press tightly between paper towels to squeeze out excess moisture. Transfer to a large bowl. Combine with remaining ingredients. Scoop mixture into muffin tins, packing down firmly. Bake 45-55 minutes until golden brown.
Serves 12.

Review:

• Bland...
• Uninteresting...
• Went for Subway instead.

Tips:

• More potatoes and fewer carrots/parsnips
• More seasoning (not just S/P)
• Really press those suckers in the muffin tin

Oh well... I tried a new veggie (parsnips), I posted a recipe, and I made a "healthy" Hanukkah recipe! Points galore! ;-)