Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese

Pre-Story:
My South Mountain Veggies delivery included beets and I have never cooked a beet in my life. We had friends coming over so I found this recipe interesting. See final notes to see the changes I made when I made it for my Father’s Day Brunch.

SOURCE/ADAPTED FROM: www.epicurious.com - Grilled Vegetable Salad with Greens, Tomatoes, Herbs, Olives and Cheese, Bon Appetit, August 1996

ACTIVE TIME: 30 min-ish TOTAL TIME: 40-50ish min

INGREDIENTS:
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 large red onion, cut into 3/4-inch-thick rounds
• 12 baby beets, stems trimmed to 1 inch, peeled, halved lengthwise – didn’t peel them and they tasted fine
• 3 small zucchini, each cut lengthwise into 4 slices
• 2 Japanese Eggplants – I don’t know if baby eggplants are the same thing, but that’s what I used.
• 2 large red bell peppers, cut into 2-inch-wide strips
• 6 slices country-style-French bread
• Additional olive oil
• 10 cups mixed baby greens
• 4 large tomatoes, sliced
• 3 Tbs chopped fresh basil
• 2 Tbs chopped fresh chives or green onions - used chives from my herb garden
• 1 tablespoon chopped fresh majoram – - used thyme from my herb garden
• 3/4 cup chilled fresh mild goat cheese (such as Montrachet), crumbled (about 3 ounces)
• 1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces) - used but it didn't add anything really
• 3/4 cup brine-cured black olives (such as Kalamanta) - chopped

INSTRUCTIONS:
Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend (I added some of the fresh herbs to the oil/vinegar mixture).

Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper.

Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) I grilled each vegetable separately since the timing varied. I also cooked them on a grill pan for easier flipping. Once cooked, I cut them into bite size chunks.

Brush bread with additional olive oil; sprinkle with pepper (you guessed it, no pepper - YUCK! In the future I'd rub the bread with a garlic clove but one of our guests hates garlic (freak!)). Grill bread until beginning to brown, about 2 minutes per side.

Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.

SERVES / NUTRITIONAL INFORMATION:
Serves: 6 very large servings

RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs
Difficulty Rating: Just Tri

SERVED WITH:
Dude’s Incredible Ribs and Strawberry Rhubarb Pie

FINAL NOTES: This was so good the first time, I made it as part of my Father’s Day Brunch. Because we were having so much other food I cut the veggies down to just zucchini, red onion, and red bell pepper and still served over greens with tomatoes, goat cheese, olives and fresh herbs. I did not serve it with bread this time, only because I forgot to make it.

This is an incredibly versatile recipe and mighty tasty! It also makes a lovely presentation! I gave the difficulty rating just based on the time required to grill the veggies.

Tuna Nicoise Stovetop Casserole

PRE-STORY: This is an easy after work full of “good for you” ingredients. It wasn’t on my original list of things to make from this magazine but I don’t know how I missed it.

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 30 min TOTAL TIME: 30 min

INGREDIENTS: 2 Cups couscous
8 small Red Potatoes cut in half
2 6oz pouches or cans unsalted water-packed tuna
½ lb Frozen Green Beans, thawed
½ Cup pitted Kalamata Olives, sliced – buy these pre-pitted from the salad bar
Juice and zest 1 Lemon – used the juice but I don’t have a zester so I used orange zest
1 Tbs Dijon Mustard
1 Tbsp White Onion, finely diced - you can buy these from the salad bar as well
1 Clove Garlic, minced
1 Tbsp Apple Cider Vinegar
2 tsp EVOO
2 tsp Fresh Flat-leaf Parsley, minced
Sea Salt and Fresh Ground Black Pepper, to taste
Olive Oil cooking spray

INSTRUCTIONS:
Cook couscous according to package directions.

Over medium-high heat, bring a medium size pan filled with water to boil. Cook potatoes for 10 minutes; drain. In a large bowl, mix together tuna, green beans, olives, and potatoes. Once couscous is cooked, mix it into tuna-vegetable mixture.

In a medium bowl, whisk together lemon juice and zest, Dijon, onion, garlic, vinegar, oil, parsley, salt and pepper. Pour dressing over tuna-couscous mixture.

Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and sauté tuna-couscous mixture for about 5 minutes or until thoroughly warmed. Remove from heat and serve immediately.

SERVES / NUTRITIONAL INFORMATION:
Serves 8
Original recipe Per serving: Calories 430; Fat 6 g (Saturated 1 g); Cholesterol 15 mg; Sodium 350 mg; Carbohydrate 70 g; Fiber 11 g; Protein 25 g

RATING/DIFFICULTY:


Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Didn’t need to add anything – it was all in there!

FINAL NOTES: Another rarity – I barely changed the recipe and enjoyed it. The only change I made was adding a little chicken broth to the sauce because it was a little too vinegary/dijony for my taste. Heating it is not necessary – it would be good if served immediately.

Broiled Tofu (Salmon) with Rosemary and Mushrooms

PRE-STORY: Finally catching up with my March cooking…it is the end of April and all. This recipe is for broiled tofu but getting Dude to eat tofu would be like me trying jiu-jitsu! Not gonna happen! So I made it with Grouper – my notes are at the end.

DISH: Seafood

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 20 min TOTAL TIME: 30 min

INGREDIENTS:
¼ Cup Low Sodium Chicken or Vegetable Broth - Used Chicken
3 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
4 tsp Rosemary Leaves, chopped
2 Cloves Garlic, minced
¼ tsp Fine Sea Salt
¼ tsp Ground Black Pepper
1 lb Mushrooms (white, cremini, shiitake, or a combination), halved (stems removed from shiitakes) – I used white, shiitake, and portabello)
1 ½ pkg extra-firm tofu (14-16 oz per pkg), drained – used Grouper
Olive oil cooking spray

INSTRUCTIONS:
Preheat broiler. Arrange 1 rack 4 inches below heating element and another rack in bottom third of oven.

In a small bowl, whisk together broth, vinegar, Dijon, rosemary, garlic, salt and pepper. Set aside 3 Tbsp sauce. In a large bowl, toss mushrooms with remaining sauce. Arrange mushrooms on a large rimmed baking sheet and set aside.

Cut tofu lengthwise into 6 slices and pat dry with paper towels. Cut each slice in half diagonally making 12 triangles. Coat a rimmed baking sheet and brush top of tofu with 1 ½ Tbsp reserved sauce.

Place mushrooms on bottom oven rack and tofu on top oven rack. Cook for 6 minutes. Remove tofu (leaving mushrooms in oven), turn pieces over and brush with remaining 1 ½ Tbsp reserved sauce. Return tofu to top rack and continue to cook until tofu is dry and browned and mushrooms are tender, about 6 more minutes.

Divide tofu amonth plates and top with mushrooms. Drizzle with juices from baking sheet and serve.

SERVES / NUTRITIONAL INFORMATION:
Serves 4
Original recipe Per serving: Calories 180; Fat 7 g (Saturated 1 g); Cholesterol 0 mg; Sodium 230 mg; Carbohydrate 11 g; Fiber 3 g; Protein 4 g

RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs


Difficulty Rating: Easy Peasy

SERVED WITH:
Near East Couscous with Olive Oil

FINAL NOTES:
I followed the recipe except I used Grouper. I should have cut the cooking time to 4 minutes per side. I would also cook the fish in the same pan as the mushrooms for extra moisture and cook it in the middle of the oven. I also found it a little too vinegary and added some extra chicken broth to tone it down.

Shrimp and Grits

PRE-STORY: J and I were watching Throwdown on Food Network and he asked me to make Shrimp and Grits. Foodnetwork.com had both Bobby and the opponent (otherwise known as the winner) so I went with the Winner's (not to be confused with Charlie Sheen) recipe. As a warning - this in NOT diet food!

DISH: Seafood

SOURCE/ADAPTED FROM: foodnetwork.com Shrimp and Grits by Joe Barton

ACTIVE TIME: 20 min TOTAL TIME: 20 min

INGREDIENTS:
Shrimp:
• 1 1/2 pounds (26-30 count) Wild Georgia Shrimp - used 1 lb extra large easy peel shrimp
• 2 tablespoons Cajun seasoning (recommended: Tone's Louisiana Cajun seasoning) - all the reviews recommended 1 Tbs so that's what I did. PLENTY SPICY!
• 1 tablespoon paprika
• 1 tablespoon dried Italian seasoning
• Freshly ground black pepper - skipped - I hate pepper!
• 1 clove garlic, minced
• 2 tablespoons Butter
Grits:
• 2 cups water - used 1 cup shrimp stock, 1/2 cup chicken broth, 1/2 cup water
• 2 chicken bouillon cubes (recommended: Knorr) - just used one since I used chicken broth
• 2 tablespoons butter or margarine
• 1 cup quick grits (recommended: Quaker)
• 1 tablespoon tomato paste - skipped
• 3/4 cup heavy whipping cream
• 3 1/2 ounces extra-sharp Cheddar
Sauce:
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete) - skipped
1 slice sugar-cured country ham - skipped, planned on using bacon but I forgot

DIRECTIONS:
First, peel and devein the shrimp. Put the shells in 1 Cup water and bring to a boil. Reduce to simmer until you are ready to make the grits. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, garlic, and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Let them sit for about 5 minutes.

Next, make your grits. In a medium saucepan, bring shrimp stock, chicken broth, water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste (or not), cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. This

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. Skipped this - if I had used bacon, I would have precooked it and crumbled it on top.

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

Original recipe Per serving: Not listed, but I'm SURE it's not good! Did you read how much butter and cream listed!

RATING/DIFFICULTY:
Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Nothing else, planned on corn, but glad I didn't. Very filling!

FINAL NOTES:
Next time I make this, I'm going to try a healthier version with yogurt butter and skim milk (don't tell Dude). I'll let the cheese be the fat! This was spicy, but in a good way. Again, I only used 1 Tablespoon of Cajun seasoning, I can't imagine how much spicier it would have been with 2.

Pan-Seared Trout with Garlic Caper Herb Sauce

PRE-STORY: I just noticed in my notebook that I made this before the March challenge. Since this weekends culinary adventure included chicken tenders and mac-n-cheese I'm doing you a favor by dusting off the old notes.

DISH: Seafood

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 20 min TOTAL TIME: 30 min

INGREDIENTS: Italics Font items are my adaptations
• 1 ½ C loosely packed flat-leaf parsley leaves
• 3 Green Onions, cut into 1 ½ inch pieces
• ¼ C capers, drained
• ¼ C nonfat plain Greek-style yogurt – more like ½ cup
• 3 Tbs Parmesan cheese, grated – a little more
• 1 Clove Garlic, Coarsely Chopped
• ½ tsp ground black pepper, divided (+sea salt and Italian Seasoning)
• 2 boneless whole trout (10-12 oz each), head and tail removed (only used 1 trout)
• Olive oil cooking spray

DIRECTIONS:
In the bowl of a food processor, combine parsley, onions, capers, yogurt, cheese, garlic and ¼ tsp pepper (added a tiny bit of sea salt) and process until smooth.

Sprinkle trout inside and out with remaining ¼ tsp pepper and additional seasoing. (Note: After seasoning, fold fish back into whole closed trout before cooking). Coat a large non-stick skillet with cooking spray (used olive oil since I don't have non-stick) and warm over medium high heat. Add 1 trout and cook until well browned and barely opaque, about 3 ½ minutes per side. Repeat with remaining trout.

Unfold each trout and cut in half lengthwise into 2 fillets. Serve trout fillets with sauce drizzled over top.

SERVES / NUTRITIONAL INFORMATION:
Serves 4 (Mine Served 2) - because I didn't half the sauce I had enough to use on some chicken later in the week.

Original recipe Per serving: Calories 240; Fat 10 g (Saturated 2 g); Cholesterol 85 mg; Sodium 470 mg; Carbohydrate 4 g; Fiber 1 g; Protein 32 g

RATING/DIFFICULTY:

Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Sauteed garlic spinach (my go-to vegetable).

FINAL NOTES:
This was tasty and very easy. The sauce was great on chicken later in the week (served with couscous) and I'm betting it would be good on steak as well.

Skillet Chicken Cutlets with Mushrooms

PRE-STORY: I bought ingredients to make what I call Italian Stir Fry and since I’m kicking off the March Challenge, I figured I’d make this chicken recipe and serve the “stir-fry” on the side.

DISH: Poultry

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 15 min TOTAL TIME: 21 min

INGREDIENTS: Italics Font items are my adaptations
• 1 ½ lb Chicken Cutlets (about 6 cutlets) – used 1.13 lbs of chicken tenders
• ¼ tsp Sea Salt
• ¼ tsp Fresh Ground Black Pepper
• 4 Tbs Fresh Lemon Juice, divided
• 2 tsp Olive Oil
• 1 Cup Fresh Button Mushrooms, sliced
• 2 Tbs Italian Parsley, chopped – used Herbes de Provence from Napastyle.com
• 2 tsp Whole Capers – used more like 3 tsp
• Lemon Slices, for garnish (optional) Did not use

“Italian Stir Fry”: EVOO, Sea Salt, ½ Yellow Onion, 2 Garlic Cloves, chopped, 1 Bag Baby Spinach, destemmed, 1 Yellow Zucchini, sliced, Button Mushrooms, sliced. Heat oil, sauté all vegetables until soft. Add Italian Seasoning if desired.

DIRECTIONS:
Preheat oven to 350 while getting everything mise en place (French phrase defined by the Culinary Institute of America as "everything in place", as in set up).

Season the chicken with salt and pepper and drizzle with 2 Tbs Lemon Juice.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 Tbs Lemon Juice, Parsley (Herbes de Provence), and Capers and cook for 2 more minutes.

Garnish with Lemon slices before serving, if desired.

While chicken is cooking, sauté the vegetables and bake the polenta.

SERVES / NUTRITIONAL INFORMATION:
Serves 6 (Mine Served 3)
Original recipe Per serving: Calories 140; Fat 4 g (Saturated 1 g); Cholesterol 65 mg; Sodium 170 mg; Carbohydrate 1 g; Fiber 0 g; Protein 23 g

RATING/DIFFICULTY:

Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Italian Stir Fry and Pre-Made Sun-Dried Tomato Polenta (I don’t care what the purest say, this tube of polenta is quick, easy, and somewhat healthy). I cut it into rounds, topped with some Parmesan, drizzled with EVOO and baked at 350 while everything else cooked.

FINAL NOTES:
Because of the Herbes de Provence, this had a slight floral taste which I wasn't sure if I liked it at first. After getting over the new flavor, I decided it was pretty darn good.
Fast, easy, nutritious – just what I’m looking for!