Mozzarella Stuffed Portobello Mushrooms

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slicePreheat oven to 425 degrees F.

Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.

While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

Tuna Croquettes

You can make these small with a side of rice, or a little bigger like tuna burgers and serve on buns with a side of sweet potato fries.

Ingredients:
2 (12-oz) cans solid white tuna in water, drained
2/3 cup unsalted matzo meal
1/4 cup mayonnaise
4 large eggs
1/2 tsp garlic powder
1/3 tsp onion powder
1/2 tsp dried minced onion
1/2 fine sea salt
2 T canola oil

In a medium-sized bowl, mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form 8 patties.

Heat the canola oil in a large skillet. When the oil is hot, place the patties into the pan in a single layer, working in batches if necessary, and fry for 3-4 minutes per side until golden-brown.

Remove to plates or a platter.

Coconut Rice

Ingredients:
1 cup uncooked rice
1 1/4 cups chicken or vegetable stock
1 cup unsweetened coconut milk
1/4 tsp salt

Rince the rice in a sieve under cold running water until the water runs clear from the rice. Drain.

Combine the stock, coconut milk and salt in a heavy-based, large saucepan over a medium-to-high heat and bring to a near boil. Reduce the heat to low. Add the rice and stir constantly for 1 minute. Cover and simmer over low heat without stirring for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed. Remove from the heat and let the rice to stand covered for 10 minutes or until the rice is tender and all of the liquid has been absorbed.

Lightly fluff up the rice with a fork. Transfer the rice to bowls and serve. Optional: garnish with toasted sliced coconut.

Steamed Whole Tilapia with Ginger and Shallots

I made this with a fish called Bronzino because that is what they had at the supermarket. You could probably use any kind of mild white fish.

Ingredients:
1 2/3 lb whole tilapia fish, scaled, cleaned and gutted
1/6 cup julienned, peeled fresh ginger
7 oz Chinese long beans (or green beans)
1 T dry sherry
1/2 tsp granulated sugar
1/6 cup tamari
1/4 tsp toasted sesame oil
1/6 cup julienned shallots
1/8 cup peanut oil
small pinch of freshly ground pepper

Place the fish on a chopping board. With a sharp knife, cut three diagonal slits into the side of each fish, then cut three diagonal slits in the opposite direction to make a diamond pattern. Turn the fish over and repeat on the other side. Place fish in a steamer basket (can trim tails to make fit). Gently rub half of the ginger over the fish and into the slits. Place beans in basket surrounding fish. Bring 2 inches of water to a boil in pot over medium-high heat and place basket over. Pour 1 Tbsp of sherry over fish. Cover and steam fish for about 12 minutes or until fish is cooked through. Fish should be white through to the bone, so check slits to make sure cooked.

Remove the steamer basket from pot. Transfer the beans to the cutting board and slice diagonally into 2-in pieces, then sprinkle them around a serving platter. Using a metal spatula, carefully transfer the fish to the platter. Sprinkle the sugar evenly over the fish. Combine the tamari and sesame oil in a small bowl, then drizzle it over the fish. Sprinkle the fish with the remaining ginger and half of the shallots.

In a small saucepan, heat the peanut oil over high heat until it begins to smoke, about 3 minutes. Slowly and carefully drizzle the hot oil over the fish. Garnish with remaining shallots and pepper, and serve immediately.

Steamed Whole Artichokes

Ingredients:
4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
¼ cup white wine
2 Tbsp olive oil
1 quart chicken broth or water
salt and pepper to taste
4 whole artichokes

Put parsley, garlic, bay leaves, lemons, wine, oil and broth in large pot and bring to a simmer. Season with salt and pepper. Wash artichokes under cold water. Cut off stems close to base. Pull off lower tough petals. Cut off top inch of artichoke and rub with half a lemon to preserve color. Trim thorny tips. Place artichokes in steaming liquid, bottom up. Cover and simmer 30 minutes. The artichokes are done when base is tender.

Hoisin Noodle Bowls with Cucumber-Sesame Salad

Ingredients:
1 lbs whole-wheat spaghetti (or regular)
4 limes, juiced, divided
3 tbsp rice wine vinegar
3 tbsp honey
1 tbsp toasted sesame oil
1 seedless cucumber, thinly sliced
1 red onion, thinly sliced, divided
3 tbsp toasted sesame seeds
2 tbsp vegetable oil
1 red bell pepper, seeded and thinly sliced
1 C pea pods, thinly sliced
3 to 4 cloves garlic, grated
1 (2-in) piece ginger root, grated
1 (10-oz) package frozen shelled edamame
¼ C hoisin sauce
1 - 2 tbsp hot sauce

Heat a large pot of water for pasta and salt it. Add spaghetti and cool to al dente. Reserve ½ cup starchy liquid.

Preheat oven to 450° degrees. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and ¼ red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.

Heat a large skillet with 2 T vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat. Serve noodles in bowls with cucumber salad as side dishes.

Sesame Mango Chicken with Perfect White Rice

I made up this recipe tonight and its so yummy! My husband likes spicy food, but you can leave out the hot pepper flakes if you just want it sweet.

2 cups water
1 cup white rice
1 Tbsp oil
less than 1 tsp salt
white and black sesame seeds
2 packs thin-sliced boneless chicken breasts
salt and pepper
olive oil or canola oil
3/4 cup frozen sugar snap peas, mostly defrosted
1 mango, cut into cubes
1 cup duck sauce
1/8 cup soy sauce
1/4-1/2 tsp hot pepper flakes (optional)
black pepper

Bring water to a boil. Add oil, salt and rice. Stir, cover and bring to low simmer. Set timer for 20 minutes. Do not open while rice is cooking! Fluff with a fork when done.

Season chicken breasts with salt and pepper. Dredge in a mixture of white and black sesame seeds (can use only white, but black makes it look more interesting). Heat a little oil in wok or large saute pan. Brown chicken pieces on both sides, but doesn't have to be cooked all the way. Remove to plate and cut up into bite-size pieces.

Add a little more oil just to coat pan and add snap peas. Sprinkle with salt and stir. Cook until just starting to brown. Add mango, duck sauce, soy sauce, pepper flakes and sprinkle with black pepper to taste. Stir and add chicken pieces. Simmer until chicken is cooked through, about 7-8 minutes. Serve over hot rice.

Fettucine with Low-fat Alfredo Sauce

Ingredients:
2 cup ricotta cheese (room temp)
6 T milk
½ cup parmesan cheese, grated
1 lb fettucine
4 T unsalted butter
½ cup parsley, minced
salt and pepper

Boil pasta according to package directions. Put ricotta, milk and parmesan in blender and blend until creamy. When pasta is done, drain and add butter to it. Add ricotta mixture, parsley, salt and pepper. Serve with additional grated parmesan.

Oven-Fried Chicken

Ingredients:
1 1/3 cup Crispex cereal
2 1/4 cup bagel chips/melba toast
1 Tbsp canola oil
2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp black pepper
1/2 cup light mayo
1 tsp dijon mustard
4 bone-in skinless chicken pieces

Preheat oven to 400 degrees. Set rack on foil-lined baking sheet and spray with cooking spray. Grind cereal and toasts in food processor ( or crush) and place in ziplock bag. Add oil, salt, cayenne pepper, paprika and pepper and toss to mix. Whisk mayo and mustard. Add chicken, turn to coat evenly.

Drop chicken in bag, seal and shake until evenly coated. Place on rack, spray with pam, and bake until brown (35-40 min).

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes and Sugar Snap Peas

Don't be intimidated by the fancy name. This is a quick and complete dinner that is delicious!

Ingredients:
3 lbs Russet or Yukon gold potatoes, peeled and quartered
4 1/2 Tbsp butter, at room temperature
6 Tbsp (or more) warm whipping cream
1 1/2 Tbsp fresh minced thyme (optional)

1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup plus 1 Tbsp butter (I use Smart Balance)

2 cups sugar snap peas, strings removed (can be frozen defrosted)

2 Tbsp olive oil
6 4- to 5-oz Tilapia fillets

For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper.

For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.