Thursday, July 22, 2010

Sauteed Summer Squash

Sauteed Summer Squash

2 small zucchini squash, stripe-peeled, cut into 1/2-inch dices
(8 ounces)

1 large yellow squash, stripe-peeled, cut into 1/2-inch dices
(8 ounces)

2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat about a tablespoon of oil in a 12-inch non-stick skillet over medium-high heat until hot, but not smoking. Add the zucchini and yellow squash and continue to cook until squash begins to brown, stiring frequently, about 3 minutes. Add the garlic, salt and ground black pepper. Continue to cook for additional 2 to 3 minutes, stirring frequently, adding a little more oil if needed. Remove from heat and transfer to a serving dish.

Yield 4 servings

Wednesday, July 14, 2010

Whole Grain Fruit Scones

100% Whole Grain Fruit Scones

I like my scones on the drier side; cross between a biscuit and a muffin texture. These scones are crispy on the outside and dry and tender on the inside which is hard to achieve with whole grains. Use whatever dried fruits you happen to have on hand. My favorite fruits to add are pears and peaches. I normally top each scone with some hemp seeds, but occasionally I have used sunflower seeds, walnuts, rolled oats, and turbinado sugar. Normally scones tastes the best the day they are baked, but if you reheat the scones in the toaster the next day, they come out just like
fresh-baked scones.

2 cups whole wheat flour (8.7 ounces)
2 cups rolled oats (6.0 ounces)
3 tablespoons ground flax seeds (0.9 ounce)
6 tablespoons almond meal (1.0 ounce)
1 tablespoon baking powder (0.5 ounce)
1/4 teaspoon salt
6 tablespoons organic unrefined coconut oil (3.0 ounces)
3/4 cup chopped dried fruits (pears, peaches, apricots, cranberries, etc.) (4.0 ounces)
1 large egg, beaten (1.8 to 1.9 ounces)
1/2 cup honey (5.8 ounces)
1/2 cup low-fat buttermilk (4.3 ounces)
1 teaspoon almond extract
3 tablespoons buttermilk for topping
Choice of hemp seeds, rolled oats, nuts, sunflower seeds and/or turbinado sugar for topping

Preheat oven to 400 degrees F. Position oven rack in the center of the oven. Set aside a large rimmed baking sheet lined with parchment paper or a silpat.

In a very large bowl, combine the flour, oats, flax seeds, almond meal, baking powder and salt. Toss flour mixture until blended with a pastry fork. Cut in the coconut oil using a pastry cutter until mixture resembles fine bread crumbs. Toss in dried fruits with a pastry fork. Set aside.

In a small bowl, whisk together the egg, honey, buttermilk, and almond extract.
Pour egg mixture into flour mixture. Using a pastry fork, gently stir just until moistened. Switch to a spatula to complete the mixing by gently kneading in the bowl just until combined.

Transfer dough to a well-floured surface or a counter silpat. Gently pat dough into a 9-inch circle. Using a floured knife or bench scraper, cut into 8 wedges. Transfer scones to a prepared baking sheet, 1 to 2 inches apart.

Generously brush each scone with buttermilk. Then sprinkle each scone with 1/8 teaspoon hemp seeds. Bake until golden brown, about 18 minutes.

Transfer scones to a cooling rack.

Yields 8 servings

Wednesday, July 7, 2010

Roasted Cod Fillets with Lemon and Olives

Roasted Cod Fillets with
Lemon and Olives

This recipe is adapted from Country Living and posted on http://www.delish.com.
A very simple, healthy and delicious recipe. Slight changes were made to the
original recipe:

2 pounds small red potatoes, sliced in halves or in quarters, if large size
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cod fillets, about 2 pounds
Olive oil, salt and ground black pepper for the cod fillets
1-1/2 lemons, thinly sliced and discard seeds (6 ounces)
2-1/2 tablespoons fresh thyme leaves, no need to chop (0.1 ounce)
1 tablespoon olive oil
1/2 cup pitted brine-cured olives (kalamata, green olives, etc.), sliced in halves, lengthwise

Preheat oven to 450 degrees F. Position oven rack to center of oven. Spray a shallow sheet pan with non-stick cooking spray.

In a large bowl, combine the potatoes, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss to combine and transfer potatoes to the sheet pan, cut-side down, in one layer. Roast in oven until potatoes are easily pierced with a knife, about 25 minutes.

Meanwhile, rub both sides of the cod fillets with olive oil; then sprinkle both sides with salt and ground black pepper. Set aside.

When potatoes are tender, move the potatoes to the sides of the pan. Lay
lemon slices in the center of the sheet pan in one layer. Drizzle 1 tablespooon olive oil over lemons and sprinkle with thyme leaves and olives. Lay the cod fillets on top of lemon slices.

Transfer sheet pan to the oven and reduce temperature to 325 degrees F. Roast until fish is cooked through, about 17 to 20 minutes. Serve cod fillets with potatoes. Spoon olives and pan juices on top of fish.

Yields 6 servings