(taken from "Food to Live By" by Myra Goodman)
Makes about 1 cup
Ingredients:
- 1/3 cup plus 2 Tb fresh lemon juice
- 2/3 cup extra virgin olive oil
- 1 Tb Dijon mustard
- 3 large garlic cloves, peeled and crushed
- 3/4 tsp coarse salt
Directions:
Place all ingredients in a jar/container and seal tightly. Shake vigorously to combine.
The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.
Verdict:
I feel like I could eat a salad JUST with this vinaigrette and nothing else. It is very light but tart. I noticed that when I used bottled lemon juice as opposed to fresh lemon juice, the vinaigrette seemed thinner and less flavorful.
Monday, January 12, 2009
California Salad
(taken from "Food to Live By" by Myra Goodman)
Serves 4 as a side salad
Ingredients:
- 4 ounces (5 to 6 cups) mixed baby greens
- about 1/4 cup Lemon Vinaigrette
- 1/4 cup sliced almonds, toasted
- 1/2 cup (2 ounces) crumbled mild semisoft goat cheese
- 1/2 ripe avocado
- 8 dried apricots
Directions:
1. Just before you plan to serve, add 3 tablespoons of the vinaigrette. Toss to coat the leaves, add more if needed.
2. Transfer greens to a platter or individual plates. Scatter the almonds and cheese on top of the greens.
3. Peel the avocado, and cut lengthwise into this slices. Arrange slices around the edge of the platter/plates. Sprinkle apricots over the salad, and serve.
Verdict:
I am obsessed with this salad! I toast a bunch of almonds ahead of time so that if I decide on a whim to have it, it doesn't take as long to prepare. There is a great mixture of sweet, tart, and tangy. Don't be afraid of goat cheese because it tastes wonderful. It's a really good side salad for the lime halibut dish and rice pilaf, because both have citrus and sliced almonds. I rarely include the avocado.
Serves 4 as a side salad
Ingredients:
- 4 ounces (5 to 6 cups) mixed baby greens
- about 1/4 cup Lemon Vinaigrette
- 1/4 cup sliced almonds, toasted
- 1/2 cup (2 ounces) crumbled mild semisoft goat cheese
- 1/2 ripe avocado
- 8 dried apricots
Directions:
1. Just before you plan to serve, add 3 tablespoons of the vinaigrette. Toss to coat the leaves, add more if needed.
2. Transfer greens to a platter or individual plates. Scatter the almonds and cheese on top of the greens.
3. Peel the avocado, and cut lengthwise into this slices. Arrange slices around the edge of the platter/plates. Sprinkle apricots over the salad, and serve.
Verdict:
I am obsessed with this salad! I toast a bunch of almonds ahead of time so that if I decide on a whim to have it, it doesn't take as long to prepare. There is a great mixture of sweet, tart, and tangy. Don't be afraid of goat cheese because it tastes wonderful. It's a really good side salad for the lime halibut dish and rice pilaf, because both have citrus and sliced almonds. I rarely include the avocado.
Friday, January 2, 2009
Almond Rice Pilaf
Serves 4
(from "Y'all Come Eat" by Jamie & Bobby Dean)
Ingredients:
- 2 Tb unsalted butter
- 1/2 medium onion, finely chopped (1/4 cup)
- 1/3 cup slivered almonds
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 1/4 tsp salt
- freshly ground black pepper
- chopped fresh parsley
Directions:
1. In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally.
2. Add the rice; cook and stir for 1 minute.
3. Slowly stir in the broth; add the salt and the pepper to taste. Bring to a boil.
4. Cover, reduce heat to low, and simmer for 15 to 17 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.
Verdict: YUM! Moist, went well with the fish, and loved the almonds. Made a half recipe. Only had 5-minute instant rice, not regular, so I used the contents of a Rice-a-Roni box (minus the seasonings). The box had a mix of rice and vermicelli, which turned out very well. Didn't use parsley because I hate the taste of it. Used too much salt by accident... forgot to use 1/8 tsp instead of 1/4 tsp, measured it in my hand (probably about 1/2 tsp or more) and dumped it all in. Oops. Kind of salty, but because it was served with the Garlic and Lime Tilapia, there was already a lot of salt anyways (Emily's kind of meal) so no big deal. Didn't turn the heat down low enough and browned a layer of rice to the pan. Somewhat disappointed in the portion size, but maybe that had something to do with part of it being ruined.
(from "Y'all Come Eat" by Jamie & Bobby Dean)
Ingredients:
- 2 Tb unsalted butter
- 1/2 medium onion, finely chopped (1/4 cup)
- 1/3 cup slivered almonds
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 1/4 tsp salt
- freshly ground black pepper
- chopped fresh parsley
Directions:
1. In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally.
2. Add the rice; cook and stir for 1 minute.
3. Slowly stir in the broth; add the salt and the pepper to taste. Bring to a boil.
4. Cover, reduce heat to low, and simmer for 15 to 17 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.
Verdict: YUM! Moist, went well with the fish, and loved the almonds. Made a half recipe. Only had 5-minute instant rice, not regular, so I used the contents of a Rice-a-Roni box (minus the seasonings). The box had a mix of rice and vermicelli, which turned out very well. Didn't use parsley because I hate the taste of it. Used too much salt by accident... forgot to use 1/8 tsp instead of 1/4 tsp, measured it in my hand (probably about 1/2 tsp or more) and dumped it all in. Oops. Kind of salty, but because it was served with the Garlic and Lime Tilapia, there was already a lot of salt anyways (Emily's kind of meal) so no big deal. Didn't turn the heat down low enough and browned a layer of rice to the pan. Somewhat disappointed in the portion size, but maybe that had something to do with part of it being ruined.
Baked Tilapia with Garlic and Lime
Serves 4
(taken from "Y'all Come Eat" by Jamie & Bobby Deen)
Ingredients:
- 4 tilapia fillets (6 to 8 oz each)
- 1 tsp garlic salt
- freshly ground black pepper
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Directions:
1. Preheat oven to 375. Line a rimmed baking sheet with aluminum foil.
2. Rinse fish and pat dry; place on the prepared baking sheet.
3. Season each fillet with 1/4 tsp garlic salt and pepper to taste. Divide the butter pieces (1 Tb per fillet), lime zest, and juice evenly among the tops of the fillets.
4. Bake for 8 to 12 minutes or until the fish flakes easily when tested with a fork.
Verdict: This was AWESOME! I have a feeling Kevin loved it too, from the big hug I received after his first bite. A nice mix of salty and tangy. Didn't have any foil so I greased a glass baking dish instead. That was a good choice because there was a lot of melted butter that probably would have sloshed over the edges, had they been shorter. I split the recipe for the two of us, but next time will make the full one.... sometimes tilapia fillets aren't so filling.
Served with Almond Rice Pilaf
(taken from "Y'all Come Eat" by Jamie & Bobby Deen)
Ingredients:
- 4 tilapia fillets (6 to 8 oz each)
- 1 tsp garlic salt
- freshly ground black pepper
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Directions:
1. Preheat oven to 375. Line a rimmed baking sheet with aluminum foil.
2. Rinse fish and pat dry; place on the prepared baking sheet.
3. Season each fillet with 1/4 tsp garlic salt and pepper to taste. Divide the butter pieces (1 Tb per fillet), lime zest, and juice evenly among the tops of the fillets.
4. Bake for 8 to 12 minutes or until the fish flakes easily when tested with a fork.
Verdict: This was AWESOME! I have a feeling Kevin loved it too, from the big hug I received after his first bite. A nice mix of salty and tangy. Didn't have any foil so I greased a glass baking dish instead. That was a good choice because there was a lot of melted butter that probably would have sloshed over the edges, had they been shorter. I split the recipe for the two of us, but next time will make the full one.... sometimes tilapia fillets aren't so filling.
Served with Almond Rice Pilaf
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