Recipe of the Week – Peppered Salmon Roulade
From the Fish Entrée Collection at emealsforyou.com
Peppered Salmon Roulade
We decided on salmon for dinner last night; but wanted to serve something a little different from our usual grilled or pan-roasted salmon. I usually have several salmon roulades frozen in my freezer. If you are going to make this you might as well make several and freeze them. The original idea came from a very good chef in Washington, D.C., Patrick Clark, who died very young but left his legacy in the dishes he prepared.
While the recipe below calls for a rather different way to cook this, pan fried in foil, I also make it in a 350 degree oven. Bake for 10 minutes, turning several times. Give this a try for a great meal or use as an appetizer for a buffet.
Peppered Salmon Roulade
| Complexity: | Medium |
| Serves: | 2 |
| Category: | Fish Entrée |
| Meal: | Patrick’s Favorite (Celebration Meal Plans) |
| 2 | Tb | butter, salted |
| 3 | medium | leeks |
| 1 | lb | salmon, one piece |
| 1 | pinch | salt and pepper to taste |
| 2 | Tb | pepper, fresh cracked |
| 2 | Tb | oil, canola |
| 1 | medium | tomatoes, fresh |
| 1 | medium | cucumbers, sliced |
| 1 | tsp | lime juice |
| 1 | Tb | chives, chopped |
| 2 | Tb | mayonnaise |
| 1 | Tb | cilantro, chopped |
Slice and clean the leeks, white part only. Heat butter in pan, sauté leeks until tender, remove and cool. Remove pin bones and skin from salmon. Place salmon on a cutting board, cover with plastic wrap and flatten with mallet or heavy pan until 1/2 thick. Place salmon on a large piece of aluminum foil, salt and pepper to taste and spread cooled leeks evenly on salmon, leaving 3/4 on top and bottom. Roll salmon into a log. Heavily sprinkle coarse cracked pepper evenly over outside of salmon and wrap tightly with foil, twisting ends.
Peel and seed tomato and cucumber. Dice into small pieces, place in bowl with mayonnaise, and lime juice, mix well.
Heat oil in heavy pan until very hot. Place salmon, still in foil, in pan and cook, turning constantly, for 3-4 minutes. Until when you push on side it offers resistance. Remove from pan, let rest for 5 minutes.
Place mayonnaise mixture on plate, cut salmon into 4 pieces, place two on each plate, sprinkle cilantro and chives around plate and serve.
You can find several other different but great recipes at emealsforyou.com.
Recipe of the Week – Irish Pub Steak
From the Beef Entrée Collection at emealsforyou.com
Irish Pub Steak
I had this steak in an Irish pub in Boston. The combination of Guinness and consomme adds a lot of flavor to an already flavorful steak; and what could be better on a steak than some crispy onion rings. Give this a try when you want something for that special occasion meal or maybe just a rainy Saturday night.
Irish Pub Steak
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Beef Entrée |
| Meal: | Other (General) |
| 2 | medium | steak, strip |
| 1 | tsp | salt and pepper to taste |
| 1 | Tb | oil, olive |
| 3 | oz | beer, dark |
| 3 | oz | beef consommé |
| 1 | Tb | Worcestershire sauce |
| 2 | Tb | butter, salted |
| 0.5 | recipe | mini-onion rings |
Season steaks with salt and pepper and olive oil. Grill. For the sauce: put consommé, dark beer and Worcestershire sauce in a small sauce pan and reduce by half. Add butter and swirl until blended. To assemble: place steak on a plate, arrange mini-onion rings on top and drizzle sauce over.
Note: in a pinch substitute French’s French fried onion rings.
Look for the onion ring recipe and more at emealsforyou.com
Recipe of the Week – Oven-roasted Shrimp
(from the Appetizer Collection at emealsforyou.com)
Oven-roasted Shrimp
We were invited to a going away party this weekend and decided we should take an appetizer. We always try to bring something a little different; but after a full day I wanted something quick, easy and most importantly really good. As we always have shrimp in the freezer this was a no brainer to to put together.
Just a couple of ingredients, a quick roast and we were on our way.
Oven-roasted Shrimp
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Appetizer |
| Meal: | other (General) |
| 1 | lb | shrimp, deveined, shelled |
| 2 | Tb | oil, olive |
| 4 | cloves | garlic, chopped |
| 1 | pinch | salt and pepper to taste |
Place the shrimp, olive oil, chopped garlic and salt and pepper in a large plastic bag. Shake the bag and let stand for 20 minutes. Preheat oven to 400 degrees. Place contents of bag on a jellyroll pan (cookie sheet with a lip) and cook in oven for 10 minutes or until lightly browned.
There are more appetizer ideas and recipe at emealsforyou.com.
Recipe of the Week – Black Beans, Roasted Corn and Mango
From the Diabetic Healthy Collection at emealsforyou.com
Black Bean, Roasted Corn and Mango
This recipe comes from our Diabetic Healthy Collection; where we have over 65 healthy recipes to help you plan meals around a more challenging dietetic need. The recipe is also good for anyone wanting a great alternative to the same old, same old vegetables and can be served as a side or a relish for grilled meat or fish.
Black Beans, Roasted Corn and Mango
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Diabetic Healthy |
| Meal: | other (General) |
| 2 | Tb | oil, vegetable |
| 0.5 | medium | onion, red |
| 3 | cloves | garlic, chopped |
| 1 | 14 oz. can | tomates, diced, no salt |
| 1 | 14 oz. can | beans, black without salt |
| 1 | medium | corn, roasted ear |
| 1 | medium | mango |
| 3 | Tb | cilantro, chopped |
| 0.5 | pinch | salt and pepper to taste |
Chop onion into small dice, remove roasted corn from cob. Chop mango into medium cubes. Place oil in a sauté pan on medium, add garlic and chopped red onion. Sauté for 3 minutes, add tomatoes, beans and roasted corn, stir. Continue to cook for 4 minutes. Add mango and cilantro; remove from heat, add salt and pepper, stir and serve.
Each serving has: 67 calories, 0.7g fat, 13.3g carbs, 2g fiber, 1.8g protein and 103mg sodium. WW points 2
Our special food categories include not only Diabetic Healthy but also Gluten Free, Diet Friendly, Sodium Reduced and more. See for yourself at emealsforyou.com.
Recipe of the Week – Beef Short Ribs
From the Beef Entrée Collection at emealsforyou.com
Beef Short Ribs
Beef short ribs sit high on my food chain. For many of you they are those boney things in the meat counter, along with the veal shanks and beef soup meat. Once you try them you will become a believer. They are extremely simple to make, practically cook themselves, make the house smell amazing, and are a hardy meal for a cool night’s dinner. Like pot roast they have to be cooked a little longer to make them fall-off-the-bone tender. Serve them over mashed potatoes, creamy palenta or some french fries for a more casual dinner.
Once you try these you are ready to move up to making some Osso Buca.
Beef Short Ribs
| Complexity: | Easy |
| Serves: | 2 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 2 | Tb | oil, olive |
| 6 | lb | beef short ribs |
| 0.5 | medium | onions, chopped |
| 1 | medium | celery ribs |
| 2 | Tb | carrots, diced |
| 5 | cloves | garlic, chopped |
| 0.75 | cup | wine, dry white |
| 3 | medium | bay leaves, whole dried |
| 0.5 | tsp | thyme, dried |
| 1 | 14 oz. can | tomatoes, diced |
| 0.5 | cup | wine, dry red |
| 1 | pinch | salt and pepper to taste |
Heat oil in an oven-proof pan. Add the beef short ribs and brown on all sides. Add the onion, celery, carrots and sauté for 3 minutes. Add the tomatoes, bay leaves, thyme and the white wine, stir, cover and place in a 325 degree oven for 11/2 hours. Carefully remove from oven, stir in red wine and return to the oven for 30 minutes more. Add salt and pepper to taste. Serve on a plate with the pan gravy poured over the top.
You can find the Osso Buca and pot roast recipes and others at emealsforyou.com.
Recipe of the Week – Watermelon Salad
(From The Salad Collection at emealsforyou.com)
Watermelon Salad
Maybe it was because Spring finally has come to the Ohio Valley or maybe it was because I had some wonderful watermelon in the frig; either way it was the right decision to make the watermelon salad with our dinner last night. The is a refreshing salad and provides a bit of a surprise with any light dinner. Watermelon has become much more than just a summer treat, cut into bite size pieces and sprinkled with some good balsamic vinegar it can serve as a quick and delicious appetizer.
Surprise your family this weekend and add this to your menu with some grilled chicken.
Watermelon Salad
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Salad |
| Meal: | Summer’s Night (Quick Meals Planner) |
| 0.33 | cup | pine nuts, toasted |
| 7 | cup | watermelon,seedless |
| 1 | cup | cheese, feta |
| 0.5 | medium | onion, red |
| 1 | cup | arugula |
| 0.33 | cup | cilantro, chopped |
| 0.25 | cup | oil, olive |
| 2 | Tb | lemon, juice of |
| 0.5 | tsp | pepper, fresh cracked |
| 1 | pinch | salt to taste |
Toast pine nuts, Seed and cut watermelon into bite size pieces. Thinly slice onion, crumble feta and place in bowl with all other ingredients. Mix well, serve very cold.
Optional: Add some chopped mint.
Celebrate the Spring with our Salad collection at emealsforyou.com.
Recipe of the Week – Bean Soup
(From The Soups Collection at emealsforyou.com)
Bean Soup
The Easter feast is over and now the task of creative cooking begins; what to do with all the leftovers. Spring is a little late in the Ohio Valley, so my mind goes to a nice hot bowl of soup and some crunchy bread. Why not take that ham bone and trimmings, after you swear you can’t eat anymore ham sandwiches, and make a large pot of wonderful bean soup. On the next cold, rainy day pull it out and surprise your family with a piping hot bowl of this great soup.
How you are going to avoid eating the leftover desserts is your problem.
Bean Soup
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Soups |
| Meal: | other (General) |
| 2 | Tb | oil, olive |
| 1 | large | onions, diced |
| 1 | lb | ham, steaks |
| 2 | large | potatoes |
| 2 | large | carrots, diced |
| 2 | 15 oz can | tomatoes, diced |
| 1 | 15 oz can | beans, white, great northern |
| 1 | 15 oz can | beans, black |
| 1 | Tb | caraway seeds |
| 2 | Tb | vinegar, cider |
| 20 | oz | water |
| 2 | 15 oz can | chicken broth |
| 2 | Tb | oil, olive |
| 3 | Tb | flour |
| 2 | pinch | salt and pepper to taste |
Cut potatoes and carrots into small cubes. Heat oil in pan, add onions and ham, sauté until lightly brown, and add potatoes, broth, tomatoes, beans, water, vinegar and caraway seeds. Boil for about 10 minutes; simmer for 30 minutes, stirring to prevent sticking. Lightly toast flour in a non-stick pan, add oil and continue cooking, stirring for an additional 3 minutes to form a roux. Add some of the soup to the roux and mix, add mixture to soup and stir to mix.
Try this and many more great soups at emealsforyou.com.
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