MOM'S KEY RECIPES
BAKED/ ROASTED SALMON WITH SPINACH (for 2-3)
1 lb - Salmon fillet (thick piece)
1 pkg - spinach or 1 lb loose spinach
pine nuts
Plum tomatoes
1- medium onion- sliced thin
1/2 red pepper or 1 small - diced
garlic, pepper, dill, lemon
1 tsp - oil
vermouth or white wine
Wash salmon and pat dry- squeeze lemon, pepper, garlic powder and dill on-
In Pot -> 1) Saute 1-2 garlic, onion and red pepper
then -> 2) put in washed spinach, semi-drained- cooked with top on-
watch-spinach cooks very quickly
mix & stir. when wilted, cut up a bit.
In Casserole dish
1) Put Spinach mix on bottom
2) Put salmon on top
3) Chop up a bunch of cherry tomatoes
4) Pour vermouth or white wine on top of it all
5) Drizzle a drop of olive oil over fish.
Bake 20 - 25 minutes at 350deg. - covered with aluminum foil
Uncover- bake another 20-25 minutes
Check to see if it flakes- it's done!
If you feel 5 minutes more is needed- that's fine. This dish doesn't suffer if it is over cooked.
It makes a great presentation and is delicious if served with little Yellow finn potatoes or little red potatoes. You can put these little potatoes in the oven at the same time as the fish.
Bon Apetít!
CHICKEN CACCIATORE
375deg. oven
Use baking pan or dish- casserole type (Le Creuset or anything attractive to go from oven to serve)
Seasonings- Garlic, basil, oregano, crushed red pepper, pepper, paprika
Cut up garlic and rub in baking dish... then slice onions, green and red peppers and season.
Put chicken over vegetables and season.
Combine ketchup and wine and pour over chicken.
Bake covered at least an hour- then if you want mushrooms put some in. Then bake a little longer and then uncover and bake until brown.
Takes about two hours. Make pasta (Angel hair) to go with it. Enjoy.
CHICKEN FRICASSEE
Cut up (for 11/2 - 2 Chickens)
Onions - about 4-6 (depending on size)
Carrots- 1 pkg.
Red and Green Pepper - 2-3
Celery- about 4 stalks
Flat Italian Parsley- big handful
Tomatoes- ripe- about 2 lbs
Season with garlic powder, pepper, and paprika
Put vegetables in big pot -> mix up and season
Put chicken on top of vegetables -> and season
Start out cooking on high-> watch and stir-> when the juice begins to come, stir and lower heat. When it's cooking well, cook on low until done. Takes about an hour.
Make brown rice as an accompaniment. YUM!
3 parts oil to vinegar
3/4 C- Olive Oil
1/4 C- balsamic vinegar
1 tsp- coarse ground pepper
1 tsp- Dijon mustard
1 tsp- mashed/crushed garlic
(note all teaspoons are heaping)
Do not refrigerate
PASTA PRIMAVERA
1- Box Penne (rec. DeCecco)
1- Jar Pasta Sauce (rec. Paul Newman's, Enrico's, etc.)
1- Pkg low-fat Shredded cheese
Broccoli
Asparagus
Red Pepper
and/or any other vegetable of your choice
a little skim milk
Boil pasta according to directions.
Steam or microwave vegetables (not red pepper)
Mix Pasta, Vegetables (cut Asparagus on diagonal), cheese, milk, Pasta Sauce and put in baking dish. Drizzle with a drop of olive oil.
Bake 35-40 min. @ 350deg. and then 5-10 minutes longer at 450deg. to brown.
ENJOY!
CHICKEN MARSALA
about 2 lbs Boneless Skinless Chicken Breasts
1/3 C- flour
pepper, garlic, parsley, oregano and basil (if desired)
1 drop margarine (optional)
Olive oil
about 10 oz. fresh mushrooms
1 C. (generous) Marsala wine
1) Put flour and all seasonings in a bag
2) Split chicken breasts and pound (thru wax paper)
3) Put chicken breasts in bag and shake till coated.
4) Saute in oil and as chicken browns, put in baking dish.
5) When chicken is finished, add mushrooms (sliced) to pan -> saute->
and then add wine to mushrooms, Cook (simmer) a few minutes.
6) Pour over chicken
7) Bake (uncovered) for about 20 min. at 350deg.
This can be prepared the day before or that morning and refrigerated. Then bake 1/2 hour at 350deg. uncovered.