Italian-style Baked Red Snapper

Ingredients

4 red snapper fillets, about 4 oz each
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 onion, diced
3 garlic cloves, peeled and minced
3 large tomatoes, peeled and chopped
8 Nicoise olives, pitted and sliced
2 tablespoons drained capers
1 tablespoon minced anchovies
1/4 cup (1/3 oz) chopped fresh basil
1 tablespoon chopped fresh oregano
1 bay leaf
1/4 cup (1/3 oz) chopped fresh flat-leaf (Italian) parsley
1/2 lemon, cut into 4 wedges
4 fresh flat-leaf (Italian) parsley sprigs

Method

  1. Preheat an oven to 350°F (180°C).
  2. Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
  3. To make the sauce, in a large nonstick frying pan over medium heat, heat the oil. Add the onion and garlic and saute, stirring frequently, for 2 minutes.
  4. Add the tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
  5. Pour the sauce over the fillets and top with the chopped parsley.
  6. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
  7. To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Makes 4 servings.

Source: Cooking for Healthy Living

Rustic Italian Pie with Blueberries and Ice Cream

Ingredients

3 cups fresh blueberries
1-1/2 cups plus 3 Tbsp all-purpose flour
3 Tbsp confectioners’ sugar
1/4 cup granulated sugar
2 Tbsp yellow cornmeal
4-1/2 oz cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 Tbsp ice water; more as needed
1 large egg white beaten with 2 Tbsp water until foamy
1 Tbsp turbinado or other “raw” sugar

Method

  1. Mix the blueberries, 3 Tbsp of the flour, and the confectioners’ sugar in a medium bowl. Set aside.
  2. Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment.
  3. Combine the remaining 1-1/2 cups flour, granulated sugar, and cornmeal in a food processor and process until the consistency of fine sand. Add the butter and pulse until there are no visible pieces of butter.
  4. Add the egg yolk and water and pulse to form a soft dough, adding more water 1 tsp at a time as necessary.
  5. Gather the dough into a ball and divide into 2 even pieces.
  6. On a well-floured work surface, roll each piece of dough into an 11-inch circle and transfer to the prepared baking sheets.
  7. Divide the blueberry filling between the circles, mounding the berries and leaving a 1-1/2-inch edge around each circle. Sprinkle any remaining sugar-flour mixture around the berry mounds. Try to get an even amount of blueberries and dry ingredients in each crostata.
  8. Fold the edges up over the filling, pleating as you go, to partially cover the filling.
  9. Brush the exposed dough with the egg white wash and sprinkle with the raw sugar.
  10. Bake for 25 minutes. Rotate the sheets top to bottom and back to front. (If there is any white flour mixture showing, carefully spoon a little of the blueberry juices over to cover.) Continue baking until the crusts have browned and the filling is bubbling, about 25 minutes more.
  11. Remove and cool on the baking sheets on a rack for at least 15 minutes or to room temperature.
  12. To serve, slice each crostata into quarters and add 1 scoop of ice cream on top.

Makes 8 servings.

Source: Cooking Fresh magazine

Baked Eggs with Tomato on Toasted Muffins

Ingredients

2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley

Method

  1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
  2. Form 8 wells in the tomato mixture. Crack an egg into each well.
  3. Bake at 350°F for 20-25 minutes or until eggs are set.
  4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
  5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine

Mediterranean-style Seafood and Vegetables under a Cheesy Potato Crust

Ingredients

2 pounds potatoes
1 large leek
1 tablespoon olive oil
1 clove garlic, crushed
1 can (14-1/2 ounces) chopped tomatoes
1/4 teaspoon dried oregano
3/4 pound frozen cooked mixed
seafood, including mussels, shrimp, and squid
2 tablespoons grated parmesan

Method

  1. Peel the potatoes and cut into 1-1/2- to 2-inch chunks. Transfer them to a large saucepan. Add boiling water, cover, and return them to a boil. Simmer for 10 minutes, or until they are tender.
  2. Meanwhile, preheat the broiler to high.
  3. Slice the leek.
  4. Heat the oil in a saucepan and cook the leek and garlic over high heat for 2-3 minutes, stirring regularly, until the leek has softened.
  5. Stir in the tomatoes, rinsing out the can with 1 tablespoon of water. Add the oregano and return to a boil. Reduce the heat, cover, and simmer for 2 minutes.
  6. Add the frozen cooked seafood to the pan with the tomatoes and return to a boil. Stir, cover, and simmer for another 2 minutes, or until the seafood is thoroughly heated through. Season to taste. Pour into a 6-cup or 10-inch ovenproof dish.
  7. Drain the potatoes and mash them. Spoon the potatoes evenly over the seafood, using a fork to spread there up to the edge of the dish. Sprinkle with parmesan and broil for 12-13 minutes, or until the topping is golden.

Makes 4 servings.

Cook’s Tips

  • Cutting root vegetables into chunks and using boiling water from a kettle reduces cooking time and saves energy. Pour in just enough water to cover the vegetables and use a large pan that covers the heating element on your stove.
  • The green parts of leeks add color, flavor, and nutritional value. Thinly Slice the leek and separate into rings so that any grit can be washed away when rinsed in a colander under cold running water.
  • Baking potatoes are ideal for this recipe as they tend to break down quickly when boiled, making them easy to mash.

Source: Super Foods Cookbook

Rhubard Roll Cake with Raspberry Sauce

Ingredients

vegetable cooking spray
3 eggs, separated
1 cup sugar, divided
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange rind
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons plus 2 teaspoons powdered sugar, divided
1 (10-ounce) package frozen raspberries in light syrup, thawed
3 cups diced fresh rhubarb (about 1 pound)
2 tablespoons water
1-1/2 teaspoons cornstarch
lemon zest strips (optional)

Method

  1. Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray and line bottom of pan with wax paper. Coat wax paper with cooking spray. Set aside.
  2. Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon-colored (about 5 minutes). Gradually add 1/4 cup sugar, beating constantly. Stir in lemon rind and next 3 ingredients. Set aside.
  3. Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into yolk mixture.
  4. Combine flour, baking powder, and salt. Gradually fold into egg mixture. Spread batter evenly in prepared pan. Bake at 350° for 8 minutes or until a wooden pick inserted in center comes out clean. (Do not overbake.)
  5. Sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan. Invert jellyroll pan onto sugared towel. Remove pan, and carefully peel wax paper away from cake.
  6. Starting at narrow end, roll up cake and towel together. Place, seam side down, in a wire rack and let cool completely.
  7. Strain raspberries, reserving 3/4 cup plus 2 tablespoons liquid and discard seeds. Combine remaining 1/4 cup sugar, 1/4 cup plus 2 tablespoons reserved raspberry liquid, and rhubarb in a large skillet. Stir well and bring to a boil over medium heat. Cook, uncovered, 20 minutes or until mixture is reduced to 1 cup, stirring frequently. Pour into a bowl. Cover and chill.
  8. Combine remaining 1/2 cup reserved raspberry liquid, water, and cornstarch in a saucepan. Stir well and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let cool completely.
  9. Carefully unroll cake. Spread with rhubarb mixture. Starting at narrow end, reroll cake without towel. Place, seam side down, on a serving platter. Sift remaining 2 teaspoons powdered sugar over cake.
  10. Serve raspberry sauce with cake slices. Garnish with lemon zest, if desired.

Makes 1 roll cake.

Source: Cooking Light magazine