Sheet Pan Roasted Salmon with Potatoes and Broccolini

What I love about this recipe is the ease with which it can be prepared…not to mention the fact that it is absolutely delicious!

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Ingredients:

1 pound small Yukon Gold potatoes, halved

  • ½ cup olive oil, divided

  • 1¼ teaspoon kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 4 6-oz. salmon fillets

  • 1 pound Broccolini, trimmed

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 shallot, finely chopped

  • 1½ teaspoon Dijon mustard

  • Directions:

  • ·       Step 1

    ·       Preheat oven to 450°F. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast for 15 minutes.

    ·       Step 2

    ·       Meanwhile, rub salmon with 1 tablespoon oil and season with ½ teaspoon each salt and pepper. Add salmon to sheet and roast until potatoes are tender, 5 more minutes.

    ·       Step 3

    ·       Turn potatoes, add Broccolini to sheet, and drizzle with 1 tablespoon oil. Heat broiler and broil all until salmon and Broccolini are browned, 2 to 3 minutes.

    ·       Step 4

    ·       Whisk lemon juice, shallot, and mustard with remaining ¼ cup oil and ¼ teaspoon salt and drizzle over salmon and vegetables.

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White Bean and Rosemary Soup

This soup is thick and rich in flavor. The white beans have a sweetness to them that is complimented by the rosemary. This soup is one of my favorites! You can find dried white cannellini beans at Italian specialty shops. (In Los Angeles at Vicente Foods and Sorrentos in Culver City).

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Ingredients:

1 pound dried white cannellini beans

4 cups sliced yellow onions (3 onions)

1/4 cup good olive oil

2 garlic cloves, minced

1 large branch fresh rosemary (6 to 7 inches)

2 quarts chicken stock

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

  1. In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

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Oatmeal-Cranberry- Chocolate Chip Cookie

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There is nothing like an oatmeal cookie….except one like this! Filled with cranberries and chocolate chips, this one is absolutely delicious! My friend, Melissa, brought it to dinner last week and I asked her for the recipe. Thanks to Melissa for whipping up a batch for me this week. I think I am hooked!

Ingredients:

1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
3/4 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cup whole oats
1 1/2 cup dried cranberries
1 cup semi-sweet chocolate chips, optional

Instructions
Heat oven to 350°F. (I bake these at 325°F in my convection oven.)
In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and allspice.

In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
Add flour mixture to wet ingredients and stir until just combined.
Then add oats, cranberries, and chocolate and combine by hand.

Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet. Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.

These cookies spread quite a bit while baking, so you end up with a crisp cookie on the outside with beautiful soft texture inside

Use shortening in these cookies. It really does something beautiful to these cookies in terms of texture. You can definitely use butter instead, but the texture will change.

You can use 2 teaspoons of Pumpkin Pie spice in place of the allspice and cinnamon. You can also substitute quick oats in this cookie.

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Baked Wild Cod

This recipe for baked wild cod is a winner for all the right reasons. It is easy to prepare and is a healthy and delicious meal choice.

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4 cod filets, about 1-inch thick

Kosher salt

Freshly ground black pepper

4 tbsp. extra-virgin olive oil, plus more for baking dish

1 c. cherry tomatoes

1 lemon, sliced, plus more for garnish

2 garlic cloves, smashed but not peeled

2 sprigs thyme

2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

  1. Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper. 

  2. In a medium bowl, combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme.   

  3. Brush a baking dish with olive oil. Pour tomato-oil mixture into dish, then nestle in cod.   

  4. Bake until fish is opaque and flakes easily with a fork, about 15 minutes. 

  5. Serve garnished with parsley, more lemon juice, and pan sauce

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Roasted Vegetables

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Ingredients:


INGREDIENTS

  • 3 Tbsp olive oil

  • 2 Tbsp whole-grain dijon mustard

  • 3 tsp apple cider vinegar

  • 1 tsp dried thyme

  • 3/4 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried rosemary

  • 1/4 tsp dried basil

  • any combination of the following:

  • 1 lb. peeled and cubed butternut squash

  • 1 lb. mushroom caps

  • 1 lb. cauliflower florets

  • 1 lb. zucchini cut into chunks

  • 1 lb. brussels sprouts, halved

  • 8 oz baby purple, red or yukon potatoes, halved or quartered

Directions:

Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.

  1. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add the veggies and potatoes, stirring to coat.

  2. Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.

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Healthy Low Fat Banana Bread

I have been making this delicious Banana Bread for over 30 years, when I first discovered it in Victoria Principal’s book, “The Diet Principle.” It is a winner for so many reasons. It takes a few minutes to prepare, is low fat and relatively guilt free.

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Ingredients:

1/2 cup unsalted butter or vegan margarine
3/4 cup brown sugar
1 egg
1 cup unsifted whole wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 ripe bananas, mashed
1/4 cup plain nonfat greek yogurt
1 cup chopped walnuts

Directions:

Add yogurt to the bananas and set aside
Cream butter or margarine and sugar
Add the egg and mix well
Sift dry ingredients and alternate adding them with the banana/yogurt mixture.
If using the walnuts, add them last, and do not over mix.

Pour batter into a greased loaf pan and bake at 350°F for about 45 minutes or until cake tester comes out clean. Be careful not to over or under bake.


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Green Lentils, Asparagus and Watercress

This is a wonderful salad to serve with a meal, or on its own. It is healthy and perfect at any time of the year, since all of the ingredients are readily available. It is one of Jeff’s Faves!

Ingredients:  1 cup green lentils 4 cups watercress (thick stalks removed) 2/3 cup parsley 2/3 cup light olive oil 1 tablespoon red wine vinegar 1 garlic clove, peeled salt and pepper 1 large bunch of thin asparagus spears  3 1/2 oz of semi mature pecorino or one of the more full bodied varieties of Machengo, broken into chunks. walnut oil to finish (optional)   Directions:  Wash the lentils in cold water, then place them in a saucepan with fresh water and bring to a boil. Simmer for 15 minutes, or until the lentils are just cooked but haven’t started to disintegrate.  While the lentils are cooking, put half the watercress, the parsley, olive oil, vinegar, garlic and some salt and pepper into a food processor. Blitz until smooth. Pour into a bowl.  As soon as the lentils are cooked, drain them well and mix them, while still hot, with the watercress dressing. Taste and adjust seasoning; you will likely need more salt.  Cook the asparagus in simmering salted water for 2 to 3 minutes; drain. Cut the spears into roughly 2 1/2 inch long segments.  You can serve the salad warm or at room temperature. Toss together the lentils, asparagus and most of the remaining watercress. Add pieces of cheese, (if you are using), as you plate the salad. Drizzle with walnut oil, (if you are using), and garnish with the reserved watercress.

Ingredients:

1 cup green lentils
4 cups watercress (thick stalks removed)
2/3 cup parsley
2/3 cup light olive oil
1 tablespoon red wine vinegar
1 garlic clove, peeled
salt and pepper
1 large bunch of thin asparagus spears
3 1/2 oz of semi mature pecorino or one of the more full bodied varieties of Machengo, broken into chunks.
walnut oil to finish (optional)

Directions:

Wash the lentils in cold water, then place them in a saucepan with fresh water and bring to a boil. Simmer for 15 minutes, or until the lentils are just cooked but haven’t started to disintegrate.

While the lentils are cooking, put half the watercress, the parsley, olive oil, vinegar, garlic and some salt and pepper into a food processor. Blitz until smooth. Pour into a bowl.

As soon as the lentils are cooked, drain them well and mix them, while still hot, with the watercress dressing. Taste and adjust seasoning; you will likely need more salt.

Cook the asparagus in simmering salted water for 2 to 3 minutes; drain. Cut the spears into roughly 2 1/2 inch long segments.

You can serve the salad warm or at room temperature. Toss together the lentils, asparagus and most of the remaining watercress. Add pieces of cheese, (if you are using), as you plate the salad. Drizzle with walnut oil, (if you are using), and garnish with the reserved watercress.

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Not Your Basic Baked Apple

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Ingredients:

4 red apples (Fuji, Honeycrisp or Pink Lady)
1 cup good dessert or sweet wine
1/2 cup maple syrup
2 tablespoons good balsamic vinegar (fig or cherry flavored works well)
2 teaspoons cinnamon
1/2 cup dried tart cherries or cranberries

Directions:

Preheat oven to 350°.
Core apples and place in 8X8 square pan.
Mix wine, vinegar and maple syrup in medium bowl and pour over the apples.
Turn the apples around in the wine mixture and coat on all sides.
Fill the center of each apple with the dried cherries and/or cranberries.
Sprinkle cinnamon on the top of each apple.
Bake in oven for 30-45 minutes, basting the apples every 15 minutes, or turn them after 20 minutes.

Serve warm with vanilla ice cream!


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Curried Cauliflower Soup

‘Tis the season for soups! This one is bursting with fiber, vitamins and flavor. And it is definitely on repeat at the Wolman home!!

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Ingredients:

2 ribs celery
1 head cauliflower
2 teaspoons olive oil
1 large onion, coarsely chopped
1 large Granny Smith apple, with skin, cored, cut into 1/2 inch pieces
1 teaspoons curry powder
1/2 cup dry white wine
5 sprigs of thyme
1 bay leaf
6 cups low sodium chicken or vegetable stock

Garnish:
1/2 granny apple with skin cut into 1/4 inch pieces
1 lemon
6 cilantro or parsley leaves

Split each rib of celery down the center, lengthwise. Chop into 1/2 inch pieces. Set aside.
Cut the cauliflower in half and remove the core. Pull into florets. Reserve 1 cup small florets for garnish and pull these apart into tiny florets. Set aside.
Heat the olive oil in a large soup pot over medium heat. Add the celery and onion. Cook together for 4-5 minutes, until shiny and translucent. Make sure not to get any color on the onion; if it starts to brown, lower the heat.

Add the apple and sauté for 5 minutes longer. Add the curry powder and wine. Cook for 2 minutes to cool off some of the alcohol. Add the cauliflower, reserving tiny florets for garnish. Add the whole sprigs of thyme, bay leaf and stock.

Simmer for 20 minutes or until the cauliflower is tender. Remove the thyme sprigs and bay leaf and discard.

Meanwhile, prepare the garnish. Place the small pieces of apple into a bowl ad cover with water and the juice of the lemon.

Bring a small pot of water to a boil. Add the reserved cauliflower and cook until soft.

Carefully transfer the soup in batches to a blender or food processor. Purée the soup until the soup is velvety smooth.

Drain the water from the apples and drain the cauliflower. Ladle the soup into bowls and garnish with a small mound of apple and cauliflower. Finish each bowl with a cilantro or parsley leaf.

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Roasted Brussels Sprouts with Maple Syrup and Balsamic Vinegar

I have been trying to find a recipe for roasted brussels sprouts that adds a bit of sweetness to them, but none of them passed the Fabulesley test. So I came up with this one all by myself….the results speak for themselves!

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Ingredients:

1 1/2 pounds brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup maple syrup
1/4 good balsamic vinegar (I like to use a thick one that is often called Balsamic Glaze)

Directions:

Preheat oven to 400 degrees F.

After removing the bottoms, wash and halve the sprouts
Place in a microwave safe bowl and soften them for about 2-3 minutes
transfer to a large bowl and toss in the oil an salt and pepper.

Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Add more salt to taste.

In a microwave safe bowl heat up the maple syrup and balsamic vinegar.
Transfer the brussels sprouts to a large bowl and toss in the maple syrup and vinegar mixture. Depending on your desired level of sweetness, you can add more.


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