The Menu
Savory Baked Salmon Fillets with Spinach
Wild Rice with Vegetables
Reduced Fat Almond Biscotti
The Recipes
Savory Baked Salmon Fillets with Spinach
Serves 6
Baked salmon is so easy and quick to make though that you can serve it any day of the week. This recipe can also be made using other solid fish fillets, like haddock, cod or halibut.
http://www.coo kingnook.com/baked-salmon-fillet-recipe.html
12 large spinach leaves
4 salmon fillets (or 2 pounds of whole salmon)
1 tablespoon fresh dill, chopped
salt & pepper to taste
1 cup cold water
1 1/2 teaspoons butter or margarine, melted
2/3 cup green onions, sliced
1 clove garlic, minced
Preheat oven to 325ºF.
Arrange spinach leaves on the bottom of a 13"x9" baking dish. Lay salmon on top. Sprinkle salmon with dill, salt and pepper. Mix water and butter or margarine together and pour it over the salmon. Top with green onions and garlic. Cover the baking dish tightly with foil.
Bake for 25 to 30 minutes, or until salmon flakes easily when tested with a fork, basting two or three times. Serve with the spinach and juices.
Per Serving
Calories 248; (Calories from Fat 133); Total Fat 14.8g; (Saturated Fat 3.3g); Cholesterol 73mg; Sodium 236mg; Total Carbohydrates 1.5g; Dietary Fiber 0.6g; Protein 25.7g
Wild Rice with Vegetables
Makes 6 servings.
This is a lovely rice recipe. Wild rice with mushrooms and other vegetables like carrots and celery for lots of flavor. The touch of herb in the dried tarragon rounds out the flavor nicely.
http://www.cookingnook. com/wild-rice-recipes.html
1 cup wild rice
3 cups boiling water
5 tablespoon oil
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/3 cup long grain rice
1 teaspoon dried tarragon
2 2/3 cups water
1/4 pound mushrooms, sliced
1/3 pound snow peas, stemmed and cut into thirds
salt and pepper to taste
Add the rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.
Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.
Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.
Variations:
Try the recipe with white or brown rice only. It is just as tasty.
I like to add a sprinkling of chopped raw almonds to the finished dish.
Per Serving
Calories 251; (Calories from Fat 107); Total Fat 11.8g; (Saturated Fat 1.6g; Trans Fat 0.0g); Cholesterol 0mg; Sodium 212mg; Total Carbohydrates 31.3g; Dietary Fiber 2.9g; Sugars 2.3g; Protein 6.2g.
Reduced Fat Almond Biscotti
created by: Almond Board of California
servings 42
This crisp, almond-studded Italian cookie is the classic sophisticated counterpart to your midday cappuccino. Or – try crumbling them and mixing with a favorite ice cream or gelato for an easy, swanky dessert.
I've already tried making this recipe and it has been a big hit each time. To have a simple biscotti at Starbucks costs so much, but this recipe is delicious and makes so many of them for much less. And the best part is that they are reduced fat, so I don't feel guilty eating them at all.
http://www.almondboard.com
3 large eggs
Grated peel of 2 oranges
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup toasted whole natural almonds *
Heat oven to 300°F. Coat a large baking sheet with vegetable cooking spray or cover with baking parchment. In bowl whisk eggs, orange peel, vanilla and almond extract.
In large mixer bowl combine flour, sugar, baking soda and salt. Add egg mixture; mix just until blended. Mix in almonds.
Divide dough in half. Form each half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch thick.
Bake in center of oven about 50 minutes until golden. Remove to rack to cool 5 minutes. Reduce oven heat to 275°F.
Place logs on cutting board and with a serrated knife slice on the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing slightly apart. Return to oven until dry and lightly toasted, 20 to 25 minutes, turning once. Place on racks to cool completely. Store in airtight container.
* To toast almonds, spread in an ungreased baking pan. Place in 350°F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
Per serving:
Calories 62 -Fiber <1 g-Fat 2 g (Sat Fat 0.2 g; Mono Fat 1.0 g; Poly Fat 0.4 g)-
Cholesterol 15 mg-Sodium 49 mg-Protein 2 g-Carb 10 g.
Savory Baked Salmon Fillets with Spinach
Wild Rice with Vegetables
Reduced Fat Almond Biscotti
The Recipes
Savory Baked Salmon Fillets with Spinach
Serves 6
Baked salmon is so easy and quick to make though that you can serve it any day of the week. This recipe can also be made using other solid fish fillets, like haddock, cod or halibut.
http://www.coo kingnook.com/baked-salmon-fillet-recipe.html
12 large spinach leaves
4 salmon fillets (or 2 pounds of whole salmon)
1 tablespoon fresh dill, chopped
salt & pepper to taste
1 cup cold water
1 1/2 teaspoons butter or margarine, melted
2/3 cup green onions, sliced
1 clove garlic, minced
Preheat oven to 325ºF.
Arrange spinach leaves on the bottom of a 13"x9" baking dish. Lay salmon on top. Sprinkle salmon with dill, salt and pepper. Mix water and butter or margarine together and pour it over the salmon. Top with green onions and garlic. Cover the baking dish tightly with foil.
Bake for 25 to 30 minutes, or until salmon flakes easily when tested with a fork, basting two or three times. Serve with the spinach and juices.
Per Serving
Calories 248; (Calories from Fat 133); Total Fat 14.8g; (Saturated Fat 3.3g); Cholesterol 73mg; Sodium 236mg; Total Carbohydrates 1.5g; Dietary Fiber 0.6g; Protein 25.7g
Wild Rice with Vegetables
Makes 6 servings.
This is a lovely rice recipe. Wild rice with mushrooms and other vegetables like carrots and celery for lots of flavor. The touch of herb in the dried tarragon rounds out the flavor nicely.
http://www.cookingnook. com/wild-rice-recipes.html
1 cup wild rice
3 cups boiling water
5 tablespoon oil
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/3 cup long grain rice
1 teaspoon dried tarragon
2 2/3 cups water
1/4 pound mushrooms, sliced
1/3 pound snow peas, stemmed and cut into thirds
salt and pepper to taste
Add the rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.
Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.
Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.
Variations:
Try the recipe with white or brown rice only. It is just as tasty.
I like to add a sprinkling of chopped raw almonds to the finished dish.
Per Serving
Calories 251; (Calories from Fat 107); Total Fat 11.8g; (Saturated Fat 1.6g; Trans Fat 0.0g); Cholesterol 0mg; Sodium 212mg; Total Carbohydrates 31.3g; Dietary Fiber 2.9g; Sugars 2.3g; Protein 6.2g.
Reduced Fat Almond Biscotti
created by: Almond Board of California
servings 42
This crisp, almond-studded Italian cookie is the classic sophisticated counterpart to your midday cappuccino. Or – try crumbling them and mixing with a favorite ice cream or gelato for an easy, swanky dessert.
I've already tried making this recipe and it has been a big hit each time. To have a simple biscotti at Starbucks costs so much, but this recipe is delicious and makes so many of them for much less. And the best part is that they are reduced fat, so I don't feel guilty eating them at all.
http://www.almondboard.com
3 large eggs
Grated peel of 2 oranges
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup toasted whole natural almonds *
Heat oven to 300°F. Coat a large baking sheet with vegetable cooking spray or cover with baking parchment. In bowl whisk eggs, orange peel, vanilla and almond extract.
In large mixer bowl combine flour, sugar, baking soda and salt. Add egg mixture; mix just until blended. Mix in almonds.
Divide dough in half. Form each half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch thick.
Bake in center of oven about 50 minutes until golden. Remove to rack to cool 5 minutes. Reduce oven heat to 275°F.
Place logs on cutting board and with a serrated knife slice on the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing slightly apart. Return to oven until dry and lightly toasted, 20 to 25 minutes, turning once. Place on racks to cool completely. Store in airtight container.
* To toast almonds, spread in an ungreased baking pan. Place in 350°F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
Per serving:
Calories 62 -Fiber <1 g-Fat 2 g (Sat Fat 0.2 g; Mono Fat 1.0 g; Poly Fat 0.4 g)-
Cholesterol 15 mg-Sodium 49 mg-Protein 2 g-Carb 10 g.
