Catfish Po'boy with Hoisin-Peanut Sauce
A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.
YIELD: 4 servings
COURSE: Sandwiches
Ingredients
Sauce:
1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar
Catfish:
1/4 cup Thai chile sauce
2 garlic cloves, minced
4 (6-ounce) farm-raised catfish fillets
Cooking spray
Remaining ingredients:
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) cabbage
Preparation
To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.
Prepare grill or broiler.
To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.
Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.
Nutritional Information
Calories: 401; Fat: 12.1g; Saturated fat: 4.1g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.2g; Protein: 30.1g; Carbohydrate: 43.7g; Fiber: 3.2g; Cholesterol: 74mg; Iron: 1.8mg; Sodium: 722mg; Calcium: 121mg
Cooking Light JULY 2002
Thursday, December 29, 2011
Wednesday, December 21, 2011
Bananas Foster Bread Recipe
Bananas Foster Bread Recipe
Posted by EasyStreeter
5 tablespoons butter, cubed
1 cup packed brown sugar, divided
1-1/2 cups mashed ripe bananas
3 tablespoons dark rum
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1/3 cup fat-free plain yogurt
GLAZE:
1/3 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon dark rum
Directions
In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and
bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes
or until slightly thickened. Remove from the heat. Stir in rum; set aside
to cool.
In a large bowl, combine the flour, flax, baking soda, salt, and
cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and
remaining brown sugar. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at
350° for 50-55 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to
cool completely.
Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16
slices).
Nutrition Facts: 1 slice equals 189 calories, 6 g fat (3 g saturated fat),
38 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g
protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Bananas Foster Bread in Healthy Cooking
Posted by EasyStreeter
5 tablespoons butter, cubed
1 cup packed brown sugar, divided
1-1/2 cups mashed ripe bananas
3 tablespoons dark rum
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1/3 cup fat-free plain yogurt
GLAZE:
1/3 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon dark rum
Directions
In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and
bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes
or until slightly thickened. Remove from the heat. Stir in rum; set aside
to cool.
In a large bowl, combine the flour, flax, baking soda, salt, and
cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and
remaining brown sugar. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at
350° for 50-55 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to
cool completely.
Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16
slices).
Nutrition Facts: 1 slice equals 189 calories, 6 g fat (3 g saturated fat),
38 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g
protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Bananas Foster Bread in Healthy Cooking
Clams and Leeks Minestra
Clams and Leeks Minestra
posted by CrissyBear
"Minestre are soups that include pasta or rice...cooked in the minestra, so the soup is thicker."
1/2 teaspoon olive oil
1 red finger chile pepper -- seeded and chopped
2 medium leeks -- cleaned and sliced
3 6 ounce cans chopped clams -- drained (reserve juice)
2 1/2 cups low sodium chicken broth
1/2 cup arborio rice
2 tablespoons chopped flat leaf parsley
Heat a nonstick saucepan. Swirl in the oil, then add the chile pepper. Saute until it begins to sizzle, then add the leek and saute until it turns golden, 2-3 minutes. Add the clam juice, the broth and rice; bring just to a boil.
Reduce heat and simmer, covered, until the rice is tender, about 20 minutes, do not let the soup boil. Add the clams, then stir in the parsley.
This recipe serves 4
PointsPlus™ Value =
173 calories; 3.5 g fat; 16 g carb; .5 g fiber; 18 g protein.
Source: WW Simply the Best Italian
Note: You can use whole clams, simply substitute 3 dozen littleneck or mahogany clams for the canned.
posted by CrissyBear
"Minestre are soups that include pasta or rice...cooked in the minestra, so the soup is thicker."
1/2 teaspoon olive oil
1 red finger chile pepper -- seeded and chopped
2 medium leeks -- cleaned and sliced
3 6 ounce cans chopped clams -- drained (reserve juice)
2 1/2 cups low sodium chicken broth
1/2 cup arborio rice
2 tablespoons chopped flat leaf parsley
Heat a nonstick saucepan. Swirl in the oil, then add the chile pepper. Saute until it begins to sizzle, then add the leek and saute until it turns golden, 2-3 minutes. Add the clam juice, the broth and rice; bring just to a boil.
Reduce heat and simmer, covered, until the rice is tender, about 20 minutes, do not let the soup boil. Add the clams, then stir in the parsley.
This recipe serves 4
PointsPlus™ Value =
173 calories; 3.5 g fat; 16 g carb; .5 g fiber; 18 g protein.
Source: WW Simply the Best Italian
Note: You can use whole clams, simply substitute 3 dozen littleneck or mahogany clams for the canned.
Tuesday, December 20, 2011
Thursday, December 8, 2011
Calamari Marinara
Calamari Marinara
posted by NCBeaches
1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
2 tablespoons butter
3 garlic cloves, minced
1/2 cup diced onion
2 cups fish broth, clam juice, or chicken broth
1 (14-ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 cups lightly packed fresh baby spinach
1/4 cup sliced ripe olives
1 tablespoon pine nuts
Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
Yield: Makes 6 servings
posted by NCBeaches
1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
2 tablespoons butter
3 garlic cloves, minced
1/2 cup diced onion
2 cups fish broth, clam juice, or chicken broth
1 (14-ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 cups lightly packed fresh baby spinach
1/4 cup sliced ripe olives
1 tablespoon pine nuts
Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
Yield: Makes 6 servings
Monday, December 5, 2011
Butternut Squash Soup
Butternut Squash Soup
From Delane at Euphoric Agony
Ingredients:
Butternut Squash, 4 cup, cubes
1 medium sized onion, diced
Carrots 1 cup, diced
Celery, 1 cup, diced
Chicken Broth, 4 cups
Almond Milk, Unsweetened; 1 cup
Butter, salted, 2 tbsp
Sage 1 leaf
Paprika, 1 tbsp
Nutmeg, ground, 1 tbsp
Garlic, 3 cloves
Preparation
In a 375 degree oven, roast squash and garlic for 15-20 minutes.
In soup kettle, sweat mirepoix (celery, onion, and carrot) in 2 TBS of butter.
Add roasted squash and garlic to mirepoix.
Add chicken stock and spices and bring to a boil.
Simmer for 20 minutes then add almond milk. Cook for another 5 minutes. With and immersion blender, blend until smooth. If soup to thick, add a 1/.2 chicken stock 1/2 almond milk mix till consistency you prefer.; Salt and pepper to taste.
Enjoy!!
Nutrition Facts
5 Servings
Amount Per Serving
5 Points+
Calories: 171.1
Total Fat: 7.2 g
Total Carbohydrate 27.5 g
Dietary Fiber 7.8 g
Protein 3.7 g
From Delane at Euphoric Agony
Ingredients:
Butternut Squash, 4 cup, cubes
1 medium sized onion, diced
Carrots 1 cup, diced
Celery, 1 cup, diced
Chicken Broth, 4 cups
Almond Milk, Unsweetened; 1 cup
Butter, salted, 2 tbsp
Sage 1 leaf
Paprika, 1 tbsp
Nutmeg, ground, 1 tbsp
Garlic, 3 cloves
Preparation
In a 375 degree oven, roast squash and garlic for 15-20 minutes.
In soup kettle, sweat mirepoix (celery, onion, and carrot) in 2 TBS of butter.
Add roasted squash and garlic to mirepoix.
Add chicken stock and spices and bring to a boil.
Simmer for 20 minutes then add almond milk. Cook for another 5 minutes. With and immersion blender, blend until smooth. If soup to thick, add a 1/.2 chicken stock 1/2 almond milk mix till consistency you prefer.; Salt and pepper to taste.
Enjoy!!
Nutrition Facts
5 Servings
Amount Per Serving
5 Points+
Calories: 171.1
Total Fat: 7.2 g
Total Carbohydrate 27.5 g
Dietary Fiber 7.8 g
Protein 3.7 g
Thursday, December 1, 2011
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