Crispy Fish Sandwich with Pineapple Slaw


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
From EatingWell:  EatingWell for a Healthy Heart Cookbook A fish sandwich doesn't have to be deep-fried and doesn't have to be off your list of “healthy” foods. Try our version with a tangy, zesty pineapple slaw. It's worth taking the extra minute to chop pineapple slices instead of using crushed pineapple—the crushed is too small and disappears into the slaw. Try this with oven fries.
4 servings | Active Time: 25 minutes | Total Time: 25 minutes


  • 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


  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.


Per serving : 425 Calories; 9 g Fat; 1 g Sat; 4 g Mono; 105 mg Cholesterol; 42 g Carbohydrates; 44 g Protein; 7 g Fiber; 684 mg Sodium; 865 mg Potassium

Halibut Grilled in Banana Leaves with Lemongrass and Thai Basil



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.

Steven Raichlen's Cambodian Grilled Chicken (Mann Oeng K'tem Sor, Marech)

In case you're wondering I did not eat half a chicken for dinner. But this was so good I probably could have!

I bought Steven Raichlen's Planet Barbecue!: 309 Recipes, 60 Countries for Jim last week and it's a fantastic book. There are so many recipes and techniques to try! We're doing another tomorrow.

Our first recipe from the book is Cambodian Grilled Chicken. Raichlen calls Cambodia SE Asia's best barbecue secret. 

I didn't actually make this Jim did. He said it was easy. He made the corn American style but there is a Cambodian grilled corn recipe in the book he missed. Next time! 

This chicken is excellent! Be sure and make the dipping sauce. We liked it best without the sugar.

From the book:

"The temple complex at Angkor Wat is one of the archeological wonders of the world. It's not, however, the most interesting site in Siem Reap, Cambodia. That honor goes to the less-visited Bayon temple, built at the end of the twelfth century A.D. by the Buddhist king, Jayavarman VII. On its stone walls an amazing series of bas-reliefs tell the story of the victory of the Khmers over the Thais. The obligatory heroic and horrific battle scenes are portrayed, but what caught my eye are the pictures of the army supply trains, encampments, field kitchens, and yes, some of the earliest depictions of Asian barbecue. Specifically, you'll see chicken and other meats skewered on split sticks and grilled over pyramid-shaped fires. Fast forward nine hundred years to the parking lot of Angkor Wat where you'll find chicken grilled on split wooden sticks over an open fire, exactly as it was done during the height of the Khmer empire. This recipe may look complicated, but it's really just a series of simple steps."

For the Chicken and Marinade
1 whole chicken (3 1/2 to 4 pounds)

5 cloves garlic, peeled and cut in half

2 tablespoons sugar

1 teaspoon coarse salt (kosher or sea)

1 tablespoon soy sauce

1 tablespoon Asian fish sauce (or more soy sauce)

For the Glaze

2 tablespoons vegetable oil

1 clove garlic, peeled and gently crushed with the side of a cleaver

2 teaspoons annatto seeds (achiote), or 2 teaspoons sweet paprika

For the Dipping Sauce

1 teaspoon coarse salt (kosher or sea)

1 teaspoon freshly ground black pepper

1/2 teaspoon sugar (optional)

2 limes

You'll Also Need

A grill basket (optional)

Advance Preparation

1 to 4 hours for marinating the chicken

1. Prepare the chicken and marinade: Remove and discard the fat just inside the neck and body cavities of the chicken. Remove the package of giblets and set it aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels. Spatchcock the chicken. Make 2 deep slashes to the bone in both sides of the chicken breast and in each leg and thigh. Trim or fold the wing tips back behind the wings. Place the bird in a nonreactive baking dish just large enough to hold it.

2. Place the garlic halves, sugar, and salt in a heavy mortar and pound to a paste with a pestle. Work in the soy sauce and fish sauce. If you do not have a mortar and pestle, combine the garlic, sugar, and salt in a small food processor and puree to a paste, then work in the soy sauce and fish sauce. Spoon the marinade over the chicken, forcing it into the slits and turning the bird to coat it well on both sides. Let the chicken marinate in the refrigerator, covered, for 1 hour to 4 hours; the longer it marinates, the richer the flavor will be.

3. Meanwhile, make the glaze: Heat the oil in a small saucepan over medium heat. Add the crushed clove of garlic and cook until just beginning to brown, about 1 minute. Using a slotted spoon, transfer the garlic to a small heatproof bowl. Add the annatto seeds to the saucepan with the oil and cook until fragrant and browned and the oil turns orange, about 2 minutes. If you are using paprika instead of annatto seeds, cook it for only 15 seconds. Strain the oil through a fine-mesh wire strainer into the bowl with the garlic. Set the glaze aside. 

4. Prepare the dipping sauce: Place 1/2 teaspoon each of salt and pepper and 1/4 teaspoon of sugar, if using, in 2 small attractive bowls. Have the limes ready; you'll add the lime juice at the last minute. (See Note.)

5. Set up the grill for direct grilling and preheat it to medium. Leave one section of the grill bare for a safety zone.

6. When ready to cook, brush and oil the grill grate. Drain the chicken and discard the marinade and arrange it on the hot grate or in an oiled grill basket, if using, skin side down. Grill the chicken until it is golden brown and cooked through, 12 to 20 minutes per side. Move the chicken as needed to dodge any flare-ups. Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh but not so that it touches a bone. The internal temperature should be about 170°F. Alternatively, you can make a cut in the chicken meat where the thigh connects to the body; there should be no traces of red at the bone. During the last 10 minutes of cooking, start brushing the chicken on both sides with the glaze.

7. To serve, transfer the chicken, skin side up, to a platter. Let it rest for about 2 minutes, then cut it into pieces with a cleaver. Add 2 tablespoons of lime juice to each bowl with the salt, pepper, and sugar for the dipping sauce and stir it with a fork or chopsticks until the salt and sugar dissolves. To eat, dip the pieces of chicken in the salted lime juice.

Khmer Chicken Grilled Using the Indirect Method: You can also grill the chicken using the indirect method, a process that, although not traditionally Khmer, has the advantage of eliminating all risk of flare-ups. Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium. Place the marinated chicken skin side up in the center of the grate over the drip pan and away from the heat. Cover the grill and cook the chicken until browned and cooked through, 40 minutes to 1 hour. Start brushing the chicken with the glaze during the last 15 minutes of cooking and baste it again every 5 minutes.

If you are serving 4 people, double the dipping sauce ingredients and divide them among 4 bowls.

Eating Well's Mustard Greens & Bulgur

image_1 by you.

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
From EatingWell:  January/February 2008 Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.
6 servings, about 2/3 cup each | Active Time: 40 minutes | Total Time: 40 minutes


  • 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


  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.


Per serving : 169 Calories; 6 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 27 g Carbohydrates; 4 g Protein; 5 g Fiber; 199 mg Sodium; 192 mg Potassium

Eating Well's Roast Pork with Sweet Onion-Rhubarb Sauce

image_1 by you.

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
From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook, The EatingWell Healthy in a Hurry Cookbook (2006)
Tart rhubarb is balanced by sweet onions in this sumptuous sauce for grilled pork tenderloin. If you can't find fresh rhubarb for this, use frozen (no need to thaw it first). For dinner in a hurry, try two quick sides like whole-wheat couscous and steamed broccoli.
4 servings | Active Time: 35 minutes | Total Time: 40 minutes


  • 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


  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.


Per serving : 261 Calories; 8 g Fat; 2 g Sat; 5 g Mono; 68 mg Cholesterol; 23 g Carbohydrates; 23 g Protein; 2 g Fiber; 348 mg Sodium; 715 mg Potassium

Portobello "Philly Cheese Steak" Sandwich

For some reason my camera is refusing to upload photos so the one above is courtesy of Eating Well.

Jim was apprehensive about a steak sandwich with no steak. He likes his meat. I should just serve him instead of telling him ahead of time we're having a meatless meal.  But he asked for seconds after he devoured his sandwich and asked when I'd make these again so I call this a hit.

Portobello "Philly Cheese Steak" Sandwich

From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.
4 sandwiches | Active Time: 25 minutes | Total Time: 25 minutes


  • 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


  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.


Per serving : 268 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 15 mg Cholesterol; 35 g Carbohydrates; 13 g Protein; 7 g Fiber; 561 mg Sodium; 704 mg Potassium


Farrotto with Artichokes

image_1 by you.

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.


Per serving: 264 calories; 7 g fat (2 g sat, 2 g mono); 9 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 11 g protein; 8 g fiber; 530 mg sodium; 168 mg potassium.