Healthy Food Recipe

Archive for October, 2006

1 Unbaked 9-inch pastry shell; chilled
4 Eggs
1 c Heavy cream
1 c Milk
1/2 ts Salt
1/8 ts Tabasco sauce
1 c Cheese cheddar; shredded

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6 Chicken Breast halves,
Boneless, skinless
Vegetable Oil
10 oz Cream of Broccoli soup
1/2 c Milk
1 c Cheddar Cheese, shredded
(and Extra shredded cheese)

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Note: very moist and velvety, let it stand at room temp 30 minutes before
slicing. Recipe needs no salt…

1 c loosely packed parseley sprigs, washed & patted dry on paper towels
6 slices firm-textured white bread
2 c 1/2 inch cubes of broccoli stems (the amt you’ll get from one large
bunch of broccoli. Amount can be variable.)
1 medium yellow onion, cut into slim wedges
1 3/4 pounds cooked or canned boned salmon (remove all dark skin)
1/3 c drained caperss (use the small capers)
2/3 c light cream
4 eggs
2 TBS snipped fresh dill or 3/4 tsp dill weed
Finely grated rind of 1/2 lemon
1/8 tsp freshly ground black pepper

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My favorite fish preparation is to brush it down thoroughly with
olive oil, sprinkle with dried herbs and/or finely chopped garlic, and
wrap it up in pie crust dough. I use steaks for this, with all skin and
bones carefully removed. You bake them until the crust is golden, and the
baking temperature you use will determine the doneness of the fish. In
your case, I would try temperatures between 450 and 475 degrees F. (The
hotter the oven, the *less* done the fish will be when the crust is
ready.) The pastry shell keeps the meat nice and moist, and it’s
impressive as hell.

For the dough, I’ve always just used the “Basic Pie Crust” from
the Joy of Cooking–I use it for lots of things, sweet and savory–with
maybe a little rosemary, thyme, basil, or dill stirred in with the flour
and salt. Just in case you don’t have the JOC:
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Seafood Salad Recipe

6 flour tortillas (7 inches in diameter)
3 tablespoons corn oil
10 ounces fresh lump crabmeat, picked over
1 cup grated Jalapeno Jack cheese (about 5 ounces)
1 cup shredded fresh spinach leaves
Cherry Tomato Salsa

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1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crabmeat
3-5 T bread crumbs
4-6 T corn or peanut oil

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750g (1=lb) scallops
salt and freshly ground pepper
1= cups white wine
a little lemon juice
90g(3ozs) snow peas or thinly sliced green bean
1 Tbs chopped green onion
125g(4ozs) butter cut in pieces
a few chives to garnish

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