Cooking like Mom!

My daughter called me the other day to say that she and her roommates were having some friends over to their apartment for dinner. My daughter who is a junior in college has suddenly found an interest in cooking, well it makes sense.

Now out on their own getting fast food and eating out all the time has lost its appeal. They've found that if they can cook, not only will they be able to prepare the food how they like it, but also save money and have fun while preparing their dishes.

She's been cooking with me in the kitchen since she was a little girl, but it wasn't until this year that cooking took on a whole new meaning to her. Anyway, she asked me for my recipe for the Salmon Roulade. For those of you that have been following my blog for a while know that I prepared that recipe on Great Day St. Louis for an Easter and Passover dish.

The recipe is so light and delicious and although it looks complicated is really quite simple.

So I forwarded her the link to where I had it posted on my blog and told her to watch the video, then read the recipe several times over before attempting to make it. I even mentioned to her that the fishmonger at the store could butterfly the salmon so they didn't have to. However, her roommates boyfriend use to work in a market and knew how to do that.



After completing the recipe she took this photo for me and told me how much they all loved it. In fact she's never been too fond of fish but really enjoyed this dish and thought the salsa was incredibly delicious. Plus she said it was so much fun to make and everyone that came to dinner all pitched in to help with some part of the meal.

I thought their Salmon Roulade turned out fantastic! It just goes to show, that if you take the time to read a recipe in full prior to preparing a dish, whether you're
21, 50 or 70 the results will be just what you'd hoped for.

I'm very proud of my daughter and her friends and elated that a part of me has rubbed off on her. I'm certain that years from now she'll be a much better cook than I am. Before you know it she'll be doing the entire Thanksgiving dinner!

Mango Sauce

I bought a few mangos earlier in the week to make a salsa and never did get around to it. So when I was making some Sea Bass the other night I thought I'd make some but, got side tracked and made a sauce instead.

I love mangoes so whenever I can, I like to put them in salads, on sandwiches, in wraps, salsas and sauces and whatever else I can think of. In fact, yesterday for lunch I took my cold salmon that I had cooked the day before and put it in a wrap with some fresh spinach, mango slices and balsamic vinaigrette dressing on top. I rolled it up and it was light and heavenly.

If you haven't eaten a mango before or cooked with one you might like to read the post I did a while back. It explains how to cut a Mango plus some tips you might find useful. You can also do a search on my blog for mangoes. I have several recipes posted as well.

At any rate, I set out to grill my Sea Bass the other night but it was so humid out and there were so many gnats that I decided to just roast it in the oven. Whether roasting (at 400F degrees) or grilling for about 20 minutes the Sea Bass turns out perfect. The only difference is that when grilling I find the fish caramelizes giving it a sweeter more succulent flavor.

The Mango Sauce was a great compliment to the Sea Bass and one that you could use on your favorite fish, meat, or even poultry. What you don't use store covered in the refrigerator for up to 2 weeks.

Mango Sauce
serves 4

2 Roma Tomatoes
1 large ripe Mango, peeled, cut from the pit (see link above) and chopped
1/2 red onion, diced
1 clove garlic, minced
1/2 jalepeno chile, seeded and diced
2 1/2 Tablespoons cider vinegar
1/4 cup packed brown sugar
1 Tablespoon Dijon Mustard
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
2/3 cup fresh squeezed orange juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

Gently rub olive oil over the tomatoes and roast in a 400F degree oven for about 15-20 minutes or until slightly charred.

In a medium saucepan , combine the tomatoes with all the remaining ingredients. Bring to a simmer over low heat and cook for about 15 minutes, or until thickened. Use and immersion blender and puree sauce ingredients or transfer sauce to a blender and puree until smooth.

Be sure to put a towel over the top of the blender lid prior to blending. Oftentimes when liquid it hot it will shoot out.

Transfer back to saucepan and continue to cook on low heat until sauce mixture is nice and thick.

Of course as always feel free to play around with the ingredients. If there's something that you don't like then leave it out or replace with something else. Spice it up if you like by adding in some chipotle peppers or cayenne pepper.

Your the chef in your kitchen so have fun and experiment!

Note: If grilling add some mango sauce to your fish (or other meat) near the end to add that bbq flavor then add some additional sauce when plating.

Foodbuzz 24x24: Blue Corn Encrusted Tilapia with a Raspberry Chipotle Sauce

A few weeks ago Foodbuzz.com a site I frequent where other foodies share recipes sent out an email with this statement:

Since the devastating explosion on April 20, 2010, the Gulf of Mexico has been forever changed. Not only does this affect us now, but we will see even greater long-term devastation to our food system. From fisherman to chefs, everyone is preparing themselves for a magnitude of change.

Since food is so close to our hearts, we wanted to reach out to our passionate community of Featured Publishers to get involved! We are challenging you to come up with your best Gulf Inspired cuisine. Keeping with the past 24x24 Foodbuzz will still pick 24 bloggers to re-create a meal for family and friends, the only twist is that your stipend of $250 will automatically be donated to the Greater New Orleans Foundation, who will donate 100% of the proceeds to the fisherman and their families affected by the spill.

I thought for a minute and then remembered the post I made for my Blue Corn Encrusted Tilapia with Raspberry Chipotle Sauce. This dish was delicious but when I looked at the photo I took it reminded me of those horrific pictures of the wildlife on the Gulf Coast covered in oil. The Tilapia although covered with Blue Corn Chips looks as though it could be covered with oil. The Raspberry Chipotle Sauce to me symbolizes the blood, sweat and tears that the residents, business owners, fishermen, etc. are enduring from this disaster.

Although this doesn't sound like a pleasant meal to share with family and friends on this day it reminds us of what we all need to do to help in the clean-up.

This dish is quite delicious and simple to prepare but I hope that those of you out there reading this will do what you can to help too.

To my surprise my dish was one of the 24 selected to be shared on Foodbuzz and with all of you that read my blog along with my family while we vacation in the Colorado Mountains.

If you too would like to help this is a site I found that offers suggestions as well as this one.

In the meantime, if you would like to make the recipe that I submitted to Foodbuzz for the Blue Corn Encrusted Tilapia with Raspberry Chipotle Sauce here it is. I hope you enjoy it!

Blue Corn Encrusted Tilapia with Raspberry Chipotle Sauce

4 pieces of Tilapia (or your favorite white fish)
1 bag of Blue Corn Chips
egg whites or an egg (I used egg whites since we had those in the house)

Crumble or puree in the food processor the Blue Corn Chips.

Brush egg whites over the fish. After coating with egg whites I took the tilapia pieces one at a time and placed them in one of the zip lock bags, sealed and shook each piece until coated.

I placed each encrusted piece of Tilapia on a heavy duty foil line jelly roll pan, coated with non-stick spray. Then sprayed the top of each piece of encrusted fish with the non-stick spray. This helps for moisture and to brown the coating.

I then placed the pan in a 350 oven for approximately 8-10 minutes. When I prepared this dish previously I only had one oven to work with that was already in use so I decided to put these on the grill outside to cook but sealed the heavy duty foil around the fish. This method took about 6-8 minutes on medium heat. All turning out perfectly cooked and moist.

Prior to preparing the encrusted fish I made the Raspberry Chipotle sauce. This makes about 2 cups and is so tasty. It has a bit of a kick to it but if spice isn't a problem then go with the recipe I have posted below. Otherwise you may want to use a little less of the Chipotle Peppers in Adobo Sauce.

Raspberry Chipotle Sauce
makes 2 cups

2 cups fresh raspberries, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 clove garlic, minced
1/2 medium red onion, minced
1 red tomato, diced
1 tbsp. brown sugar or agave nectar
1 tbsp. lime juice
1 tbsp. raspberry jam
salt and pepper
2 tbsp. extra-virgin olive oil

Heat all ingredients in a saucepan for approximately 15 minutes. Cool for a few minutes and place in a food processor or blender to puree or rough chop (whichever consistency you prefer)

To Serve:

Place Blue Corn Encrusted Tilapia on a plate and drizzle the Raspberry Chipotle Sauce over the top.

Mediterranean Tuna Salad

I'm so happy to be able to make a post tonight since my computer got hacked into yesterday. I was so worried it wouldn't be up and running again for days. But, thanks to our tech guy Will, he had it fixed in no time flat.

So back to what I'm here to tell you about. A few summers ago I spent some time in Italy. If you've had the pleasure of vacationing there before you know how wonderful the food is, the sites, shopping and incredible history.

With the weather getting warm and humid like it has been the past few days I was in the mood for a light cool lunch. Thinking back to my days in Italy I decided to make a simple Mediterranean Tuna Salad something I had often for lunch while vacationing there.

Not in the mood to go to too much trouble to prepare lunch, plus having a million things to do that day, I came up with a simple version of what I had in Italy. Quite frankly they could have prepared it the same way only with their amazing tomatoes instead of the grape tomatoes I used. They were good but not superb like those in Italy.

If you're looking for something quick to toss together for lunch or even for dinner I recommend this salad. My son of course would eat it for breakfast, since he's all about the protein.

Mediterranean Tuna Salad
Serves 4

1 (12oz) can of tuna pack in water, drained and rinsed to remove the sodium. (Italy would use the tuna packed in olive oil)

1 can Cannellini Beans (white italian kidney beans), drained and rinsed
10-12 Pitted Kalamatta Olives (jarred), rinsed and sliced in half
15 grape tomatoes sliced in half
5 basil leaves chiffonade sliced
Salt and Pepper to taste

Balsamic vinegar dressing

Place all ingredients in a large bowl and blend together. Add homemade or store bought Balsamic Vinegar and toss lightly. Serve. Store unused portion in the refrigerator, covered.

If you wanted to jazz this up a bit add some buffalo mozzerella to the salad and serve.

This is delicious, light and best of all easy to put together.

I felt like I was right back in Italy again.

Cinco de Mayo

Well tomorrow is Cinco de Mayo. So many people I know love to go out and celebrate drinking Margarita's and eating lots of great Mexican food. But if you're not up to going out why not celebrate at home with your own great fiesta?

Tomorrow night I'll be fixing Grilled Shrimp with a Tomatillo Sauce, Grilled Beef Fajitas and a kicked up Coleslaw. Of course we can't forget the Margarita's.

If you've never made a tomatillo sauce you have to try this. It's simple and delicious! But first let me share with you a few facts about the Tomatillo that maybe you didn't know.











Tomatillos are a staple in Mexican cuisine and the key ingredient in Salsa Verde. Sometimes referred to as green tomatoes, Tomatillos are similar to tomatoes, but feature a papery outer husk. Roasted or boiled, then pureed, Tomatillos have a vibrant tart-lemony-grassy taste that adds a bright note to salsas, enchiladas and other Latin-inspired dishes.

Whether hosting a fiesta or getting together with family, home cooks can add a delicious Mexican flair to dishes with the bright and tangy Tomatillo, currently available at local supermarkets.

Tomatillo means “little tomato” in Spanish. Cultivated since Aztec times, Tomatillos are closely related to Cape Gooseberries and Chinese Lantern Plants with their beautiful papery calyxes that cover the glossy green fruits like little lampshades.

Tomatillos range in size like tomatoes, but their greenish-yellow skin and flesh is much firmer, less juicy and contains very small seeds. They feature a slightly acidic taste with a bright, lemony flavor, but they are mild with no spiciness or peppery heat.

Select Tomatillos that are firm and dry, with clean, close-fitting husks that show no blackness or mold. The fruits should be hard; they do not give like tomatoes. Store loosely wrapped in your refrigerator’s vegetable drawer for up to 2 weeks.

When ready to prepare, remove the husk (a slightly sticky residue underneath the husk is normal), chop up the fruit and boil or puree until tender. Or, roast husked fruits whole in the oven or on the barbecue.

When combined with vinegar, onion and a bit of spicy chile peppers, Tomatillos make a divine Salsa Verde (“Green Salsa”). Add to that some fresh cilantro and roasted corn, and you’ve got a lip-smacking multi-purpose sauce, dressing and dip. (If you find the flavor too tart, mellow it out with a touch of honey or sugar.) Use homemade Tomatillo sauce for enchiladas, Tex-Mex casseroles, tacos or quesadillas. (Although Tomatillos can be eaten raw, most preparations involve some amount of heat for tenderizing the firm flesh.)

To find out more about Tomatillos or other vegetables or fruits in season check out Frieda's. It's a wonderful site with a wealth of information.

Here's a great recipe for Grilled Shrimp with a Tomatillo Sauce.




Grilled Shrimp with Tomatillo Sauce
Serves 6

1 pound tomatillos, husks removed (tohm-ah-tee-oh)

1 onion, chopped
1 tablespoon seeded and minced jalapeno
1 clove garlic, minced
3 tablespoons olive oil, divided

2 tablespoons chopped cilantro
sea salt
freshly ground pepper

24 jumbo shrimp, peeled, deveined
2 tablespoons chili powder
1 teaspoon onion powder
½ teaspoon garlic powder

Prepare grill.

1. Cook tomatillos in a large pot of boiling salted water about 5 minutes. Drain and transfer to blender or food processor. Add onion, jalapeno, and garlic. Process sauce until smooth.

2. Heat 1 tablespoon oil in medium sauté pan. Add tomatillo sauce and bring to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Stir in cilantro. Season with salt and pepper, set aside to cool.

3. Toss shrimp with remaining 2 tablespoons oil in a large bowl. Add chili powder, onion powder, and garlic powder, toss to coat shrimp. Grill shrimp over medium hot coals or gas grill for about 2 minutes on each side. Sprinkle with salt and pepper.

4. Ladle sauce onto 6 plates. Arrange shrimp on top of sauce.

Whether you decide to celebrate this festive holiday or not you still have to try out this recipe. It's really good!

Boost Your Intake of Fiber

Americans don't seem to be getting enough fiber in their diets. I know it's hard with everyone always on the run to eat just right. However, it's important for our bodies and to set a good example for our children especially while they are young. Instill good eating habits at an early age and they will carry over for a lifetime.

My family tries very hard to eat a low fat, high fiber diet. Of course I love to cook so when I prepare our meals I will always opt for fresh ingredients and if using rice I always use whole grain or brown. White isn't even an option anymore. However it goes far beyond that.

It's important to eat foods containing naturally occurring fiber as often as you can. Eating "fiber-fortified" foods is not the same as eating fruits, vegetables and whole grains. Though it's quick and easy to grab a high-fiber breakfast bar and a fiber-fortified yogurt, you're not getting the same benefits as you would from a bowl of old-fashioned oatmeal with berries and milk. Not to mention it will help to lower your cholesterol.

Always check the ingredient list on the package. Don't rely on what's printed on the front of the packaging. A claim that a product is "made with five grams of whole grain per serving" is not the same as containing five grams of fiber if the grain is mostly refined white flour.

Instead, fill your grocery cart with fiber-rich foods for the best health benefits. Some good choices include:

• Dried beans and quick-cooking legumes such as lentils
• Fresh fruits and vegetables
• Whole grains such as brown rice, farro and rolled oats
• 100 percent whole-wheat bread
• 100 percent whole-grain pasta
• Nuts and seeds

If you opt for fiber-fortified foods, such as some yogurts and even some bottled waters, it's important to be educated about food labels. Added fiber is not necessarily the same as naturally present fiber.

Isolated fibers, or fibers that are added to processed foods, include:

• Inulin (also called chicory root extract)
• Maltodextrin
• Polydextrose
• Oat, soy and corn fiber
• Corn and wheat starch
• Gums (arabic, guar, acacia)

Research has confirmed the benefits of real fiber-rich plant foods — whole grains, vegetables, fruits, nuts, seeds and legumes. Plus you get the added health benefits of other vitamins, minerals and phytonutrients naturally present.

You can add fiber to your diet like whole grain pasta - but be careful!

• Check for the "100% Whole Grain" stamp from the Whole Grains Council. This certifies that all the grain is whole and the contents contain at least 16 grams of whole grains per serving.

• Look for the phrase "100% whole wheat" or "100% whole grain." Including the words "whole grain" or "wheat" on the label may be misleading because the product may contain mostly refined grain with a little whole grain.

• Check the ingredients label for "whole wheat flour" or "whole durum wheat flour." "Semolina" or "durum wheat flour" minus the word "whole" makes it a refined grain.

• Don't assume that health food brands or organic pastas are always whole grain.

Always read the fine print in the ingredients section to be sure that what's posted on the front of the packaging is what you're actually getting.

Eating a healthy diet isn't impossible. If you take the time to plan ahead preparing healthy meals will come easy.

Below is a recipe that's not only high in fiber, it's low in cholesterol, low in saturated fats, high in calcium and potassium and it's heart healthy. It sounds like a winner to me!

Lemony Lentil Salad with Salmon
Serves 6
From EatingWell

Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.


1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)
2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon

Preparation

1.Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Tip:

To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition

Per serving: 354 calories; 18 g fat (3 g sat, 12 g mono); 31 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 24 g protein; 9 g fiber; 194 mg sodium; 743 mg potassium.

Nutrition Bonus:
Vitamin C (80% daily value), Folate (49% dv), Selenium (40% dv), Iron (25% dv), Potassium (21% dv), Calcium (20% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat

Marinated Tomatoes

The weather was so beautiful yesterday that I felt like grilling some fish. So I went to the market and the Sea Bass which I love looked great.

Once home I looked in my refrigerator to see what else I wanted to go with it. I decided to put together a recipe I've been doing for years and then spoon it on top of my grilled Sea Bass.

Since I had some Roma Tomatoes, garlic, basil, balsamic vinegar and extra-virgin olive oil I decided to make a batch of marinated tomatoes to go with my fish.

This recipe is great with fish, served simply on crostini or add some fresh made pesto on the crostini and then the marinated tomatoes for a great appetizer. You can also warm it up and put it on pasta with your favorite cheese or be creative and come up with your own dish. It's delicious and simple to prepare.

Marinated Tomatoes

4 Roma Tomatoes, diced
1 teaspoon chopped garlic
2 tablespoons chopped basil
4 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil

Mix all ingredients together and serve. This is best served right away although will keep in the refrigerator for up to 3 days covered.

I hope you enjoy it!

Passover & Easter Dish

Passover begins this coming Monday evening, March 29th. Many of you may remember that I appeared on Great Day St. Louis last year at this time. I demonstrated how to make both an Easter and Passover recipe. If you missed it I've attached the link to the video clip plus the recipe for my Salmon Roulade below, which can be made for both holidays.

I mean who says you have to have the traditional brisket for Passover or the traditional lamb for Easter? Why not have something light, healthy and refreshing this year?

Try my Salmon Roulade. I think it's wonderful!

Next week I'll post my Easter Bunny Cupcake recipe and video. To view the Salmon Roulade video click on the arrow below.



Salmon Roulade with Cilantro Pesto On a Bed of Gazpacho Salsa
Serves 4 (recipe can be doubled/tripled easily)

1 ½ lb. salmon fillet, skinned and butterflied

Gazpacho Salsa

• 1 small yellow pepper, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• ½ small cucumber, seeded, and cut into 1/8 inch pieces (about ½ cup)
• 2 Roma tomatoes, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• 1 small celery rib, cut into 1/8 inch pieces (about ½ cup)
• ½ small red onion, minced (about ¼ cup)
• ½ small jalapeño chile, stemmed, seeded, and minced
• 1 tablespoon minced fresh cilantro leaves
• ¾ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar

Combine all ingredients together and refrigerate until ready to use. The salsa will keep for approx. 4 days.

Cilantro Pesto

• 1 cup chopped cilantro (packed)
• 2 tablespoons fresh lime juice
• ¼ cup extra-virgin olive oil
• ¼ cup pine nuts
• ¼ cup freshly grated parmesan cheese
• 1 clove garlic

Combine ingredients in food processor and set aside until ready to spread on the butterflied salmon.

Make the Gazpacho Salsa, cover and set aside in the refrigerator until ready to use.

Make the filling for the salmon roulade by following directions for the Cilantro Pesto.

Place the salmon on a cutting board and carefully butterfly it. Starting at one of the long sides, make a horizontal cut with a sharp knife, and continue to cut within an inch of the opposite side--keep top and bottom layers as even in thickness as you can, being sure not to cut completely through the flesh at the end.

Open the salmon like a book and cover the surface with a piece of plastic wrap. Pound evenly but firmly with a mallet, all over the surface to a thickness of about ¼ inch.

Remove plastic wrap. Place a piece of parchment on the counter and lay the pounded salmon on it (short edge) closest to you and the top edge of the parchment paper. With a spatula spread the pesto over that side of the salmon facing you leaving about a ½ inch border along both ends.

To start the roulade, fold over the edge closest to you making a roll and continue rolling from that side until rolled up like a cigar. It’s like making a jelly roll cake or sushi. (You can use the parchment paper as an aid in rolling up the fish, just as you would a bamboo mat to make sushi. Be careful not to roll any of it in with the fish.) Your roll should be in the mid-range of tightness. It cannot be too tight, as it will expand as it cooks, and it cannot be too loose, or it will fall apart.

To finish, take completed roll and remove from parchment paper and place on top of a piece of heavy duty foil. The foil must be wider and longer than the salmon roulade. With the shiny side of the foil in, roll the roulade tightly in the foil. Twist ends to secure. Chill for at least 1 hour or up to 24 hours to firm the roll.

When you are ready to serve, preheat the oven to 500 degrees. With a sharp knife cut the ends off the roulade where it’s been twisted with the foil. Then with a sharp knife cut the roulade through the foil in ½ and then ½ again giving you 4 equal pieces. Each section will be approximately 2 inches thick. Do not remove the foil.

With foil left on place individual roulades on a foil lined baking sheet in the oven standing upright with pieces close to each other as they were in the entire roll. This can be cooked in one large piece however it would have to be chilled prior to cutting otherwise it will tear apart.

Bake for approximately 10-15 minutes depending on if your oven in convection (10 minutes) or conventional (15 minutes).

To Serve: Place a large ladle of the Gazpacho Salsa on the center of a plate and set the Salmon Roulade on top. Remove the foil wrapping from around the roulade and serve.