Before I went on vacation I received a HUGE box from Nature's Pride Bread full of their new buns and rolls. I buy their bread so I was excited to get these. They aren't in my local grocery store yet but hopefully that will change. I think it's hard to find buns and rolls in the regular grocery store that don't have chemicals and the ones at the natural foods stores can be pretty expensive.

I used the Country White Deli Rolls for Eating Well's Crispy Fish Sandwich with Pineapple Slaw. We really liked this although my fish wasn't crispy. I don't own a non-stick skillet and the coating stuck to my oiled All-Clad. Other than that, Jim's only comment was the fish was pretty spicy without the slaw(I also may have overseasoned). I made my own Cajun seasoning since I don't cook a lot of Cajun and had all the individual spices on hand.

Crispy Fish Sandwich with Pineapple Slaw

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 2 teaspoons rice vinegar
• 1/8-1/4 teaspoon crushed red pepper
• 1 8-ounce can pineapple chunks or rings, drained and coarsely chopped
• 2 cups coleslaw mix, (see Tip)
• 1/4 cup cornmeal
• 1 1/4 pounds haddock, or Pacific cod, skinned and cut into 4 portions
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon salt
• 4 teaspoons canola oil, divided
• 8 slices whole-wheat country bread, toasted

Preparation

1. Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
2. Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as necessary to prevent burning.
4. Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.

Nutrition

 



This is our second recipe from Steven Raichlen's Planet Barbeque. The original recipe calls for halibut but I had good mahi in the freezer so I used that.

We loved this! With the sauce the flavors popped into a party in your mouth. Hot salty sour and sweet! I thought it required less cooking on our charcoal grill but on a gas grill 5-7 minutes is about right.

I served it with brown rice and baby bok choy stir fried in sesame oil with garlic and soy sauce.

Herb Paste

2 stalks lemongrass, trimmed and cut crosswise in 1/4 inch slices
1/4 cup lightly packed  Thai basil leaves
2 cloves garlic peeled and halved
1 tbs chopped corriander root or 2 tbs coarsely chopped cilantro leaves
1-2 Thai chiles or serrano peppers, chopped
1 tsp coarse kosher salt
2 tbs Asian(dark) sesame oil

Place the lemongrass through the salt in a mortar and pestle and pound into a paste. Work in the sesame oil. If you don't have a mortar and pestle use your food processor.

For the Fish

4 banana leaves cut in 8x8 squares(you can also use foil but it's not as fun)
2 firm white fish fillets

Honey Lime Dipping Sauce

1/4 cup honey
1/4 cup lime juice
1/4 cup Thai or Vietnamese fish sauce or soy sauce (I used fish sauce)
1/4 tsp minced garlic
1 Thai chili chopped

Mix everything

1. Prepare the herb paste and spread a spoonful on the banana leaf(to soften the leaf heat it over a burner for 15-30 minutes). Place fish on paste and spread another spoonful on top of fish. Fold banana leaf like you fold a burrito and secure with butcher string or a toothpick. Marinate 20 minutes to 2 hours.

2. Prepare a grill for direct heat on high

3. Grill fish packets 5-7 minutes on each side. To check for done-ness insert a metal skewer through the packet and let sit for 15 seconds

4. Serve the fish with the dipping sauce. Cut the string, open and enjoy.

This was the first time I've ever had mustard greens. They're OK but didn't knock my socks off. I think part of the problem is my dates (Deglet Noor dates) weren't as sweet as the Medjool dates I really wanted to use. Medjool's would have balanced the bitterness of the greens better. 

If I were to make this again I'd substitute Kale and maybe add some cherry tomatoes in place of the dates. Which would be an entirely different dish.

Mustard Greens & Bulgur

Ingredients

• 1 cup bulgur, (see Shopping Tip)
• 2 tablespoons chopped walnuts
• 6 teaspoons walnut oil, or extra-virgin olive oil, divided
• 2 shallots, chopped
• 1 tablespoon finely chopped garlic
• 12 cups thinly sliced mustard greens, (about 1 bunch), tough stems removed
• 1/3 cup chopped pitted dates
• 2-3 tablespoons water
• 4 teaspoons white-wine vinegar
• 1/2 teaspoon salt

Preparation

1. Prepare bulgur according to package directions. Transfer to a colander and rinse under cool water; drain. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
2. Place 5 teaspoons oil and shallots in a large skillet over medium-low heat. Cook until the shallots start to brown, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add mustard greens, dates and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and the water evaporates (add another tablespoon of water if the pan is dry before the greens are tender), about 4 minutes. Stir in vinegar, salt and the prepared bulgur; cook until heated through, about 1 minute. Drizzle with the remaining 1 teaspoon oil and sprinkle with the walnuts before serving.

Nutrition

I love rhubarb but don't buy it much out here because it can be expensive. And by expensive I mean more than the free rhubarb I used to pick at home.

Out of 10 stars Jim rated this an 8 1/2 because he likes his pork overcooked and dry. But he did go back for seconds. I cooked it to temp (recommended since mine took longer than the 15-17 minutes) and I thought it was perfect. 

Roast Pork with Sweet Onion-Rhubarb Sauce

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 1/2 teaspoons ground coriander
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds pork tenderloin, trimmed
• 1 large sweet onion, sliced
• 2-4 tablespoons water
• 2 cups diced rhubarb
• 1/4 cup red-wine vinegar
• 1/4 cup brown sugar
• 1/4 cup minced fresh chives

Preparation

1. Preheat oven to 450°F.
2. Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
3. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.

Nutrition

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, sliced
• 4 large portobello mushrooms, stems and gills removed, sliced
• 1 large red bell pepper, thinly sliced
• 2 tablespoons minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1/4 cup vegetable broth, or reduced-sodium chicken broth
• 1 tablespoon reduced-sodium soy sauce
• 3 ounces thinly sliced reduced-fat provolone cheese
• 4 whole-wheat buns, split and toasted

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Nutrition

Farro is my favorite grain and this dish is divine! I used vegetable broth to keep it vegetarian.It was really hard for me to store the leftovers. I wanted to eat it all!!!

Jim, who isn't much of a vegetarian, suggested the addition of chicken sausage or shrimp but I thought it was perfect in its original incarnation.

Farrotto with Artichokes

Eating Well March/April 2009

•  1/2 cups farro, rinsed 
• 1 leaf fresh sage
• 1 sprig fresh rosemary
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1 15-ounce can diced tomatoes, drained well
• 1 10-ounce box frozen artichoke hearts, thawed and coarsely chopped
• 1/4 cup torn fresh basil leaves
• 1/2 teaspoon coarse salt
• Freshly ground pepper, to taste
• Pinch of crushed red pepper
• 1 1/2-2 cups reduced-sodium chicken broth, vegetable broth or water
• 1/2 cup grated Pecorino Romano cheese, divided
• 1 teaspoon freshly grated lemon zest

1. Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
3. Add 1/2 cup broth (or water), bring a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it’s absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.

Nutrition