(ARA) – Family and friends gathered ’round the dinner table, with a sumptuous feast (prepared by you) set before them – does anything say “holidays” more than that? What guests often don’t realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don’t have to be one of those crazed hosts.

With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network’s Iron Chef America.

“When it comes to holiday entertaining, planning ahead and having the right tools and equipment help prevent poor performance and high stress levels,” Cora says. Here are her tips for stress-free holiday entertaining:

* Start out with the best tools and equipment you can afford. If you’ve been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.

“A good refrigerator, with the right features, can make meal organization and prep much easier,” Cora says. For example, refrigerators like LG’s four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers – the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it’s like having an extra hand in the kitchen.

* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.

* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d’oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.

* Clean as you go – it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.

* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children’s table complete with crayons, puzzles and games.

* You don’t have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.

* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.

* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.

* “Never forget to be original,” Cora says. “While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party.”

Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as “America’s Top Amateur Chef” at LG’s “Taste of Something Better” cooking competition judged by Cora. Snyder will represent the United States in LG’s 2009 Global “Life Tastes Good” championship in Bangkok, Thailand, in November.

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp

Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved

Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.

Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.

Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.

Preheat oven to 450 degrees. Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.

Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.

Courtesy of ARAcontent

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Looking for a different taste on everyday pasta? Try this exotic take that’s sure to have guests and family alike asking for seconds.

1 pkg (500 g) Catelli Smart Rotini pasta

30 mL (2 tbsp) olive oil

1 each clove garlic and small red onion, thinly sliced

454 g (1 lb) large shrimp, peeled and deveined

250 mL (1 cup) chicken broth

5 mL (1 tsp) cornstarch

1.5 L (6 cups) lightly packed spinach

15 mL (1 tbsp) minced fresh ginger

Salt and pepper, to taste

• Cook rotini according to package directions.

• Heat olive oil in a large, nonstick skillet set over medium-high heat.

• Add onion and garlic; stir-fry for 2 minutes.

• Add shrimp; stir-fry shrimp for 2 minutes.

• Whisk broth with cornstarch; add to pan. Bring to a boil.

• Add hot rotini, spinach and ginger; toss until spinach is wilted.

• Season with salt and pepper to taste.

Serves 6 / Prep time: 20 minutes

www.newscanada.com

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Bonefish Grill’s Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

(ARA) – There are few summer pastimes more honored than backyard grilling and entertaining. But before you fire up the grill for your next bash or weeknight dinner, you should learn how to properly select and grill fresh fish to perfection.

The wood grilling specialists at Bonefish Grill — a polished casual restaurant in 29 states — offer these tips to help you choose your next meal, fresh from the water to mouth-watering.

Selecting the best fish
* Always seek the freshest fish in your local area. Ask your fish market or grocery if they receive their fish daily or what frozen options they recommend, and which selections.

* Ask about the origin of the fish you’re buying, and make sure it has been stored at about 28 F at all times, no matter where it came from.

* If a fish smells “fishy,” don’t buy it and don’t eat it. Look for shiny skin and undamaged scales. Press firmly on the skin and make sure the fish regains its original shape quickly. Whole fish should have clear eyes, not cloudy.

“One of the most flavorful ways to grill fish is on a wooden plank, which adds a smoky flavor,” says Master Chef Tony Seta. “Plank cooking also allows delicate food to cook more gently because the plank forms a barrier between the flame and the fish, and keeps fish from sticking to the grill and breaking.”

Chef Seta’s top tips for perfect wood grilling
* Purchase grilling planks from a gourmet food shop that are 1/4-inch thick and large enough for the fish. Do not use wood or shingles purchased from a home improvement store because they are chemically treated and not food-safe.

* Soak the planks in water for at least three hours; this allows the wood to smoke and smolder without igniting on the grill. If the plank begins to flame on the grill, spray it with water.

* Skin-on fish like salmon cook best on a plank. If the filet has skin on, cut a few 1-inch slits (about 1/4-inch deep) on the skin side, season the filet and place on the plank. Grill at 450 F on medium-high flame, covered, for nine to 13 minutes (cook to an internal temperature of 135 to 140 F).

If you’re in the mood for a night out instead of manning the barbeque, Chef Seta recommends the fresh fish dishes at Bonefish Grill. Try the seasonal favorite Cedar Plank Salmon with a Chorizo Topping, or recreate it at home any time of the year with this simple recipe. Visit www.BonefishGrill.com to find the location nearest you.

Bonefish Grill’s Wild Alaskan Cedar Plank Salmon with a Chorizo Topping

Cedar Plank Salmon Ingredients:
4 pieces wild Alaskan salmon, skin-on, 7 ounces each
Salt and pepper, to taste
4 lemon halves
Chorizo Topping
4 food-safe cedar planks (or one plank large enough to fit four pieces of fish)

Chorizo Topping Ingredients:
8 ounces chorizo sausage links
1/2 cup seasoned bread crumbs
Zest from 1 medium lemon

Directions:
Grill chorizo on a charcoal or gas grill until well done. Cool cooked sausage in the refrigerator for at least one hour. Using a food processor, chop sausage into pea-sized pieces. Place into mixing bowl and blend well with bread crumbs and lemon zest. Cover and refrigerate.

Soak cedar plank(s) in water for at least 3 hours. Place salmon, skin side down, onto soaked cedar plank. There should be a 1-inch space between each piece of salmon. Season with salt and pepper. Divide chorizo topping into 4 equal portions and place on top of the fish. Place salmon on planks onto grill and close lid. Cook for 15 minutes. Note: The plank will char around the edges but should not catch flame. Place onto platter, drizzle with melted butter and squeeze fresh lemon juice over salmon. Serve immediately.

Serves 4

Courtesy of ARAcontent

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Marinate your grilled fare for taste and safety

Tarragon Encrusted Salmon

(ARA) – Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances — such as heterocyclic aromatic amines (HAAs or HCAs) — form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren’t just pouring water on our coals; they’re coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn’t labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

If you’re looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite — minus the hazards of grilling smoke — in their Mesquite BBQ Marinade.

For safe and delicious grilling with marinades:

* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.

* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.

* Marinate foods in the refrigerator — not on the counter — in a glass, plastic, or stainless steel pan.

* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don’t baste with them during the last few minutes, don’t dip your finger in the pan to taste and don’t use the leftover marinade for sauce without cooking it first.

* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that’s produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.

* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.

* Flip those burgers. Again. They’ll cook faster (and produce fewer HCAs) if you turn them often.

* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don’t have the same potential to produce harmful substances that can result from unsafe cooking procedures — but they’re delicious when marinated nonetheless!

Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

Directions:

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.

Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak — minimum of 1-inch thick

Directions:

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on steaks. Grill eight to 10 minutes or until salmon is just flaky.

Serve with sliced fresh tomatoes as a garnish.

For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to www.frontiercoop.com/grillingtips.

Courtesy of ARAcontent

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Shrimp Korma

(NC)—Adding new flavour to traditional foods can be fun and be a great way to get family members to try new foods. Indian flavoured products are becoming widely available and provide a great opportunity to create mouthwatering recipes for the whole family. This shrimp korma recipe is a quick and easy one for the entire family to try. Try serving this with rice, Italian orzo or Middle Eastern cous cous.

Shrimp Korma Recipe

Cook Time: 5 minutes

Marinating Time: 30

Serves: 4

Ingredients

• 680 grams jumbo or large raw shrimp, thawed, peeled, deveined and rinsed

• 1 jar (341 mL) VH Korma Sauce

• 1 Tbsp (15 mL) canola/vegetable oil

• 1 Tbsp (15 mL) lemon juice

• 1/2 cup (125 mL) tomato, seeded and diced

• 1 bunch fresh watercress, stems trimmed, rinsed and patted dry (or if you can’t find watercress use fresh spinach instead)

Directions

1. Place the shrimps in a bowl. Add 1/4 cup VH Korma Sauce to the shrimp and combine. Let the shrimp marinate in the sauce for 1/2 hour.

2. Remove shrimps and discard marinating sauce. Heat oil in a large skillet or sauté pan over medium-high heat; add the shrimps and sear, shaking and tossing, for 2 minutes, or until they begin to turn pink and curl up.

3. Add the rest of the VH Korma Sauce and tomatoes and turn down heat to medium. Cook until sauce is heated through and shrimps are completely cooked, about 5 minutes. Add the watercress and stir until slightly wilted, about 1 minute. Sprinkle with lemon juice and turn off the heat. Serve immediately.

For extra crunch try topping the shrimps with toasted unsalted cashews.

For more Indian inspired recipes visit www.vhsauces.com

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Mini Mushroom Burgers (recipe below)

Savor the Flavor Every Day, Every Way

(ARA) – Long overlooked, mushrooms are nature’s hidden treasure for helping those focusing on living a healthful life. To promote the nutritional benefits of fresh produce this back-to-school season, Weight Watchers continues Pick of the Season, a public health initiative spotlighting seasonal fruit and vegetables, with recipes this quarter for mushrooms, a produce selection so versatile it can add flare to any every day meal.

Did you know? Mushrooms are the only fresh fruit or vegetable that has four percent of the Daily Value of vitamin D (per serving of 4-5 white button mushrooms specifically).

Mushrooms are also nutrient rich, providing a similar number of nutrients as many brightly colored fruits and vegetables. For instance, mushrooms provide the B vitamins riboflavin, niacin and pantothenic acid. White, Portabella and crimini mushrooms have natural antioxidants and in fact, are the leading source of the antioxidant selenium in the fruit and vegetable category. Mushrooms are also fat-free, cholesterol-free and very low in sodium.

In addition, mushrooms have umami. Also known as the “fifth taste,” umami foods are described as hearty or savory. The high water content and very low energy (calorie) density of mushrooms help to satisfy hunger.

In the kitchen, nothing beats the versatility of mushrooms; they work in everything from soups and salads to main dishes and appetizers and are easy to prepare. Simply sauté and in fewer than 10 minutes you can add flavor and texture to any favorite family meal. Just toss in a handful of mushrooms to enjoy a boost of delicious flavor and nutrition.

Below are four recipes that highlight the savory taste of mushrooms: Mini Mushroom Burgers; Tilapia with Mushrooms, Olives and Tomatoes; Turkey Mushroom Soup; and Mushroom Chicken Piccata.

Pick of the Season – Mushroom Recipes:

* Mini Mushroom Burgers
Makes 4 servings

Ingredients
2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato

Preparation
1. Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

2. Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

3. Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

POINTS value per serving: 2, 144 calories, 5g fat, 5g fiber

* Tilapia with Mushrooms, Olives and Tomatoes
Makes 4 servings

Ingredients
4 teaspoons olive oil, divided
1 tablespoon finely minced garlic (about 3 cloves)
1 pound (16 ounces) button mushrooms, quartered
1/4 cup pitted green olives with juice, halved
2 cups halved grape tomatoes
1 tablespoon fresh thyme, removed from stem and chopped
1 tablespoon fresh basil, finely chopped
4 skinless tilapia filets
Salt and freshly ground black pepper

Preparation
1. Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip and cook about 5 minutes more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 minutes, until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.

2. In the same sauté pan, heat remaining 2 teaspoons olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes. Return vegetables and herbs to skillet briefly to warm, then serve.

POINTS value per serving: 4, 196 calories, 7.5g fat, 2g fiber

* Turkey Mushroom Soup
Makes 8 servings

Ingredients
1 tablespoon olive oil
8 ounces white button mushrooms, quartered
1 cup chopped onion (about 1 large onion)
1 tablespoon finely minced garlic (about 3 cloves)
1/4 cup chopped celery (about 3 stalks)
8 cups low-sodium turkey stock (or store bought chicken broth)
2 fresh sage leaves, finely chopped
8 ounces (about 2 cups) cooked turkey (or chicken), removed from the bone and shredded
1 15-ounce can cannellini beans, drained and rinsed
2 cups packed fresh baby spinach (a large handful)
1 tablespoon fresh-squeezed lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat oil in a Dutch oven over medium heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add onions, garlic and celery and sauté until translucent, about 5 more minutes. Add turkey stock (see recipe below) or chicken broth, turkey and sage. Cover and simmer over medium-low heat for 20 minutes.

2. Add rinsed beans, spinach, lemon juice, salt and pepper. Bring to a boil to wilt spinach and serve hot.

3. To make turkey stock: Place turkey bones in a large stock pot and cover with cold water. Add 1 quartered onion, 2 coarsely chopped stalks of celery, 1 coarsely chopped carrot, 1 bay leaf and 2 sage leaves. Bring to a boil, reduce heat to a low simmer and cook 2 or more hours. Strain and skim fat from top and store stock for future use.

POINTS value per serving: 2, 120 calories, 3g fat, 3g fiber

* Mushroom Chicken Piccata
Makes 4 servings

Ingredients
4 chicken cutlets (4 oz each)
Salt
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 tablespoons capers, with juice
2 teaspoons minced fresh garlic

Preparation
1. Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

2. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

POINTS value per serving: 4, 199 calories, 6g fat, 2g fiber

These recipes reflect the food values inherent to the Weight Watchers philosophy that eating should be satisfying as well as healthy. In fact, learning and sharing innovative ideas about healthy cooking and eating are part of the experience at weekly Weight Watchers meetings, where members help and support each other.

To learn more about Weight Watchers, visit www.weightwatchers.com. To find the nearest Weight Watchers meeting location, call (800) 651-6000, or click on the Find a Meeting link at the top of the homepage.

For more information about mushrooms, visit the Mushroom Council at mushroominfo.com.

All recipes courtesy of the Mushroom Council and mushroominfo.com.

Courtesy of ARAcontent

Local Weight Watchers spokespeople are available to discuss the importance of fruit and vegetables in diets and for in-studio food demos. E-mail media@weightwatchers.com to arrange media interviews.

2008 Weight Watchers International, Inc., owns the WEIGHT WATCHERS and POINTS registered trademarks. All rights reserved. Note: POINTS values for these recipes were calculated using the calories, fat, and fiber information for one serving. Results may differ from adding the POINTS values listed in the Eat Wisely booklet for each individual ingredient.

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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Not Your Mother’s Tuna Casserole

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Ingredients

360 g fresh salmon (fillet with skin)

60 mL (1/4 cup) roasted sesame oil

60 mL (1/4 cup) sesame seeds, roasted

15 mL (1 tbsp) canola oil

15 mL (1 tbsp) tamari sauce

15 mL (1 tbsp) fresh ginger, chopped

375 g Catelli Healthy Harvest Whole Wheat Spaghetti

1 yellow bell pepper, in fine strips

2 green onions, finely minced

60 mL (1/4 cup) fresh coriander, chopped

To taste salt and pepper

Instructions

. Baste salmon with 30 mL (2 tbsp) roasted sesame oil; salt and sprinkle with 30 mL (2 tbsp) roasted sesame seeds.

. Bake in oven preheated to 200°C (400°F) for 12-15 minutes. Set aside.

. In a bowl, blend together remaining sesame oil, canola oil, tamari sauce and ginger. Set aside.

. Cook spaghetti according to package directions. 1 minute before end of cooking time, add yellow pepper.

. Drain pasta and pepper very well. Transfer to a serving dish.

. Top with green onions, sesame oil dressing, salmon, remaining sesame seeds and fresh coriander.

Preparation: 20 minutes

Cooking: 30 minutes

Servings: 4 to 6

Credit: www.newscanada.com

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1 1/2 lbs halibut fillets 700 g

1 tbsp olive oil 15 mL

1/2 cup onion finely 100 mL

chopped

1 can diced 1

tomatoes,drained

1/2 cup kalamata, green 100 mL

or black olives,

pitted and cut in

half lengthwise

2 tbsp white wine 30 mL

1 tsp McCormick 5 mL

Gourmet 100%

Organic Basil

Leaves

1/2 tsp McCormick 3 mL

Gourmet 100%

Organic Garlic

Powder

1/4 tsp McCormick 1 mL

Gourmet 100%

Organic Thyme

Leaves

Preheat oven to 375°F (190°C). Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.

Meanwhile, heat oil in medium saucepan over medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes. Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes or until fish flakes easily with a fork. Serve immediately.

Preparation Time: 10 minutes

Baking Time: 20 minutes

Nutrition per Serving

Calories 201 Protein 25 g

Total Fat 9 g Cholesterol 37 mg

Carbohydrate 5 g Sodium 477 mg

Credit: www.newscanada.com

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Salmon is one of the tastiest fish to come from the waters of the Pacific and Atlantic Oceans. Indeed, you can also find salmon in the Great Lakes of Michigan as well as several other kinds of lakes all around the world. This global presence means that you can find a good salmon recipe almost anywhere in the world.

Salmon are born in fresh bodies of water and then migrate out to the ocean. When it is time to spawn, the salmon then return to fresh water for reproduction. It is said that salmon return to the same place where they were born. Salmon, more often than not, have a pretty pinkish tinge to the inner flesh of the fish. This pink color is not the normal white color of salmon. The color can be blamed on the shrimp that salmon eat. Most wild caught salmon will have this color. As for farm raised salmon, their fish feed is laced with astaxanthin, the same chemical that turns shrimp pink. Most people prefer a pink flesh salmon for their favorite salmon recipe.

Salmon Recipe Preparations

Salmon is a relatively firm flesh fish which makes it a candidate for a good grilling salmon recipe. There is something about cooking over an open flame that brings out the wholesome flavor of the fish. Of course, there is something to be said for pan searing a salmon fillet to retain the entire fish flavor as well as seal in the juices for moisture.

You might find a salmon recipe or two that requires boiling this fish. Boiling does not retain the flavor as much as baking or broiling and is typically done just to cook the fish so that it can be flaked or shredded for seafood salads or even croquettes.

Because there are a number of varieties of salmon out in the oceans, your salmon recipe will dictate what cut of fish you are planning to cook. Fillets generally will have the skin still intact on one side. This makes for easy smoking, grilling and baking. Steaks are firmer and more substantial against an open flame in the barbecue pit.

A Basic Baked Salmon Recipe

When it comes to baked salmon, choose your favorite cut of fish. Prepare a shallow baking pan and line it with foil, then lightly grease with a cooking spray or vegetable shortening. Don’t forget to pre-heat your oven to 425?F.

Ingredients

Olive oil
Seasonings (choose from a particular cuisine like Mexican or Italian)
Minced Onion
Minced Garlic

In a small bowl, pour enough olive oil to adequately coat the fish on both sides. Mix in with the olive oil your favorite spices. Choose basil, oregano, marjoram and minced garlic for an Italian flair of this salmon recipe. For a Mexican flair, add a little freshly chopped cilantro along with a little oregano along with chipolte pepper, comino and minced garlic.

Once all of the spices and the olive oil have been mixed together, you will want to place your salmon in the baking pan. Spread the olive oil mixture on the top of the fish and bake for approximately 30 minutes, depending on the thickness of the filet. Your salmon recipe is done if you can easily flake the fish with a fork.

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Kick off this grilling season with the ultimate barbeque by adding pure honey to your grill glazes. Beyond adding flavor, pure honey has many beneficial characteristics that improve the look and taste of grilled food. Honey is hygroscopic, so a rich honey glaze helps lock in moisture during grilling, resulting in sweet moist foods.

Creating a honey grilling glaze is simple. The following glazes can be made from ingredients often found in your cupboard or refrigerator.

Make your own honey-mustard sauce by combining 1/2 cup prepared mustard with 1/2 cup honey and a zesty seasoning, such as vinegar or hot sauce. Brush the glaze over meat or poultry several times during grilling.

Softened dried fruits combined with honey make a rich and highly flavored glaze. Create your own by simmering one cup of dried fruit with one cup honey and two cups liquid (wine, juice or water). Leave the glaze chunky or purée in a food processor until smooth, and then brush over your choice of meat and grill as normal.

Cooks reduce wine or beer to make marinades and glazes. The addition of honey enhances flavor and texture. Combine 1/2 cup honey with three cups of beer or wine and one tablespoon of dry mustard powder. Simmer for about 20 minutes and brush over meat or poultry during grilling.

Here’s some tasty recipes you may want to try:

Grilled Ahi Tuna

Ingredients:
1/2 cup pure honey
1/2 cup soy sauce
1/8 teaspoon wasabi paste
3 tuna steaks, 3/4 inch thick
1/2 cup sesame seeds

Directions: Mix honey, soy sauce and wasabi together in a bowl. Marinate tuna steaks in sauce for one hour. Remove steaks and roll in sesame seeds until coated. Cook on very hot grill one minute per side. When done, meat should be pink in the middle.

Honey Ginger Five-Spice Glaze

Ingredients:
1 cup pure honey
1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons freshly grated ginger or prepared ginger*
2 teaspoons Chinese five-spice powder
2 teaspoons smooth mustard, such as Dijon

Directions: Combine all ingredients in a saucepan. Heat gently and whisk to combine. Remove from the heat and let cool. Refrigerate overnight for best flavor.

*If fresh ginger is not available, prepared ginger may be substituted. Look for prepared (pre-chopped) ginger in a jar in the produce section alongside jars of chopped garlic.

For additional grilling recipes and tips, visit www.honey.com, or to find a locally produced or specialty honey, visit www.honeylocator.com.

Courtesy of ARAcontent

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With the arrival of spring, creative cooks look for seasonal vegetables to freshen up their daily menus. The produce aisle is stocked with the spring season’s best offerings. Artichokes, asparagus, snow peas and a variety of spring lettuce all serve as terrific ingredients for a delicious salad. Add a serving of seafood, and transform a spring mix of vegetables into an entrée salad worthy of any dinner table.

When shopping for salad ingredients, work to incorporate spring’s freshest offerings that add a punch of color and flavor to your meal. Navel oranges, radishes and strawberries are good accompaniments for vibrant additions to your salad.

When adding seafood, consider strength of flavor and texture. Shrimp, delicate tilapia, hearty salmon, or a perfectly seared tuna steak can all work nicely and add a hearty dose of protein. Try brushing on a simple glaze to enhance the flavor and make for a tasty and impressive meal.

Every salad needs the perfect dressing to be complete. One option for premium quality and homemade taste is Marie’s Dressing. Refrigerated and found in the produce aisle of your local grocery store, Marie’s is kept cold to preserve the fresh taste and full flavor.

Try this salmon spring salad with a tasty twist of orange zest:

Orange Balsamic Glazed Salmon Spring Salad

Prep Time: 25 minutes
Cook Time: 8 minutes
Yield: 4 entrée salads

Ingredients:
3/4 cup (6 ounces) Marie’s Balsamic Vinaigrette, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons honey
2 teaspoons orange liqueur
1 large navel orange (zest and fruit)
4 salmon fillets, 5 to 6 ounces each
Sea salt to taste
5 ounces spring salad mix (about 1 bag)
1 pound slender asparagus, lightly steamed, chilled and cut in half on the
diagonal
1 small fennel bulb, stalks and core removed, thinly sliced (about 1/2 cup)
3 ounces shaved or shredded Parmesan

Instructions:
Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey and orange liqueur to make glaze. Zest orange and add to glaze.

Slice peel off orange removing all of white pith. Slice orange and reserve.

Cover broiler pan with non-stick foil. Sprinkle salmon with salt. Adjust broiler rack to about 6 inches from heat source and preheat broiler. Broil salmon 6 to 8 minutes, or until cooked through, brushing several times with glaze. Do not turn.

Toss spring salad mix with asparagus, fennel and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange slices and Parmesan.

For more tasty salad recipes, log on to www.maries.com.

Courtesy of ARAcontent

Marie’s is a registered trademark of Ventura Foods, LLC.

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Often, Friday night is the one evening when everyone in the family is home for dinner. Many families – feeling the need to make the most of their time together – are adapting the Lenten tradition of “Fish Fridays” for quick, healthy meals that the whole family can enjoy.

Health and child development experts agree that the act of sitting down together for a meal is an important bonding experience for families. Frequent family meals are related to better nutritional intake and a lower risk of unhealthy weight control practices and substance abuse, according to a University of Minnesota survey published in the August 2004 “Archives of Pediatrics & Adolescent Medicine.” An article in the April 2006 Journal of the American Dietetic Association supported those findings, stating that the family meal is – “potential public health measure for improving dietary quality, reducing overweight, and improving education and social outcomes.”

With renewed emphasis on dining together, many parents are seeking meal ideas that combine convenience, comfort and healthy qualities. It is not surprising that fish is becoming a popular choice. In fact, in the 2005 Dietary Guidelines and new Food Pyramid, the U.S. government prominently features recommendations for Americans to consume two servings of fish or seafood every week to maintain a healthy diet. The proteins, vitamins and fatty acids found in fish and seafood contribute to improved cardiovascular and neurological health.

“Fish fits well with our modern lifestyles,” says Judson Reis, a seafood expert with Gorton’s. “It’s quick and easy to prepare, complements a variety of flavors and cuisines and is recognized as being an essential part of a healthy diet.”

Many of today’s parents were among the first generation to fall in love with fish sticks during an era when Fish Fridays were an important Lenten observance, Reis points out. “For these parents, fish is not only a healthy food, but a comfort food as well. They’ve come to enjoy incorporating fish into their diets in a variety of ways that appeal to both them and their children.”

Frozen seafood options have evolved since the early success of fish sticks. Today, you can find grilled salmon, beer battered fillets, shrimp scampi and fish fillets in real potato breading in your supermarket freezer aisle. Many, like Gorton’s products, emphasize the most healthful aspects of fish, including its high nutritional value and absence of trans fats.

Adding to seafood’s appeal is the growing popularity of shrimp which is quickly becoming a Fish Friday favorite. Products like Gorton’s Shrimp Temptations in Scampi or Lemon Butter sauces make it easy to prepare America’s favorite shellfish along with another American staple, pasta. Consumer demand for shrimp has surpassed tuna as the most frequently eaten seafood in the United States, according to the National Fisheries Institute. More than 50 percent of all frozen seafood purchases consists of shrimp.

“Whether you choose a creative preparation for fish sticks, like fish stick fajitas, or go with a classic flavor like Scampi Shrimp Temptations, seafood is a versatile, easy solution to Friday dinner dilemmas,” says Reis.

Here are two recipes from Gorton’s library of great ways to serve fish. You’ll find more recipes at www.Gortons.com.

Fish Stick Fajitas

Ingredients:

18 fish sticks (Gorton’s Crunchy Golden Fish Sticks)
1 large onion, sliced
1 large green bell pepper, sliced
1 large red pepper, sliced
1 large orange or yellow pepper, sliced
1 teaspoon minced garlic
2 tablespoons cooking oil
1 packet fajita dry seasoning mix
9 flour tortillas
shredded cheese
salsa
sour cream
guacamole

Preparation:

Cook fish sticks according to package directions. While the sticks are cooking, heat oil in a skillet. Add garlic, onions and peppers. Stir and cook five to seven minutes until the vegetables are tender. Stir in seasoning mix. Place one or two cooked fish sticks in the middle of a tortilla, top with vegetable mixture, cheese and salsa, sour cream and guacamole to taste, if desired.

Preparation time: 15 minutes. Cooking time: 20 minutes. Serves: 6.

Teriyaki Fillet Stir Fry

Ingredients:

1 box Gorton’s Grilled Fillets (any flavor)
3 cups cooked rice
2 tablespoons vegetable oil
2 large Spanish onions
1 medium red pepper
1 cup carrots
1/2 pound fresh mushrooms
3 stalks celery
1 bunch scallions
1 8-ounce can bamboo shoots
3 tablespoons water
1/4 cup light soy sauce
1/2 cup strong hot chicken bullion
3 cups raw spinach leaves

Preparation:

Cook rice according to the directions on the package. Slice onions, red pepper, carrots, mushrooms and celery thinly. Cut scallions in 1 1/2 inch lengths. Drain bamboo shoots. Wash and dry spinach, and discard stems. Heat oil in wok or an electric skillet. Stir fry all vegetables except spinach for three minutes. Add water, soy sauce, bullion and Grilled Fillets. Cover and let simmer for 10 minutes. Add spinach leaves and cook for three more minutes. Cut fillets into bite sized pieces, place vegetables and fish on rice and serve.

Preparation time: 10 minutes. Cooking time: 30 minutes. Servings: four

Courtesy of ARAcontent

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A kid-friendly meal, sure to gain “thumbs-up” approval! Great for potlucks and kids’ parties too.Preparation Time: 10 min. Baking Time: 25 min.

2 cooked baking potatoes

2 cans (170 g each) Clover Leaf Chunk White Tuna, drained

1/2 cup (125 mL) each chopped green onion and corn kernels

2 cups (500 mL) mild salsa

1 cup (250 mL) shredded Cheddar cheese Sour cream (optional)

Preheat the oven to 350� F (180� C). Cut the potatoes into 1/2-in (1 cm) cubes, leaving the skin on. Stir the potatoes gently with the tuna, green onion, corn, and salsa. Scrape into a 7 x 11-inch (2 L) casserole.

Sprinkle evenly with the cheese and transfer to the oven. Bake for 25 minutes or until the casserole is bubbly and the cheese is melted. Serve with sour cream, if using. Makes 4 servings.

Nutrients per serving: about 330 calories, 11 g fat, 22 g protein, 36 g carbohydrates, 4 g fibre, 950 mg sodium.

Source of fibre (16%DV).

Excellent source of vitamin B6 (30 % DV), vitamin B12 (35 %DV), vitamin D (70 %DV) and phosphorus (30 %DV).

Good source of vitamin C (45 %DV), folate (15 %DV), niacin (20 %DV), thiamine (15 %DV), calcium (20 %DV), iron (15 %DV), zinc (15 %DV) and magnesium (25 %DV).

Credit: www.newscanada.com

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Preparation Time: 5 min. Microwave Time: 4 min.

2 cans (85 g each) Clover Leaf Garlic and Hot Pepper Flaked Light Tuna

1 cup (250 mL) canned diced tomatoes, with juices

1/2 cup (125 mL) canned mixed beans, drained and rinsed

1/4 cup (50 mL) corn kernels

1 tsp (5 mL) chili powder

1/4 tsp (1 mL) ground cumin

sour cream (optional)

sliced green onion (optional)

whole wheat toast, buns, or dinner rolls

(optional)

Stir the tuna with the tomatoes, beans, corn, chili powder and cumin in a microwave safe bowl until well combined. Heat in the microwave on High, stirring twice, for 4 minutes or until hot and bubbly. Top with a dollop of sour cream and sliced green onion; serve with bun (if using). Makes 2 servings.

Tips:

. For a milder, kid-friendly chili, substitute Clover Leaf Tomato and Onion Light Flaked Tuna for the Garlic and Hot Pepper flavour.

. Combine more tuna and the beans leftover from the can with your favourite salad ingredients to make a hearty lunch or supper for the next day.

Look for more recipe ideas online at www.cloverleaf.ca.

Credit: www.newscanada.com

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