Salmon and Bok Choy in Thai Curry Broth

Serves 4
Prep Time: 22 minutes, Cooking Time: 12 minutes

2 teaspoons canola oil
3 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon grated peeled fresh ginger
1 teaspoon Thai green curry paste (next time, I'll double this amount)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups reduced-sodium chicken broth
3 baby bok choy, quartered lengthwise (I used one large bok choy, and I should have cut them smaller)
1 pound skinless salmon fillets, cut into 1-inch chunks
1/2 teaspoon salt
Grated zest and juice of 1 lime
2 tablespoons chopped fresh mint

1. Heat oil in large nonstick skillet over medium-high heat. Add scallions, garlic, ginger, curry paste, cumin, and coriander; cook, stirring constantly, until fragrant, 1 minute. Add broth and bok choy; bring to a boil. Reduce heat and simmer, stirring often, until bok chow just begins to wilt, 2-3 minutes.

2. Sprinkle salmon with salt. Add salmon and lime zest and juice to broth. Simmer, uncovered, until salmon is just opaque, 2-3 minutes. Remove from heat; stir in mint.

Results: Overall, this was a very subtle, tasty soup. Next time, I'll add more curry paste, because we could barely taste it. But this was easy and very good, so I'll be making it again. A nice meal for a cool Spring day.

Potato-Crusted Cod with Horseradish Sauce with Sauteed Zucchini & Tomatoes with Cardamom

Serves 4
Prep Time: 16 (14 for fish, 2 for veggies), Cooking Time: 16 minutes

Cod ingredients:
1/2 cup low-fat mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 cod fillets
1 cup refrigerated shredded potatoes
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons canola oil

1. Preheat over to 400*. Spray a medium baking sheet with nonstick spray.

2. Stir together mayonnaise, mustard, horseradish, and chives in a small bowl. Transfer half of mayonnaise mixture to another small bowl and refrigerate, covered, until ready to serve.

3. Spread remaining mayonnaise mixture evenly on top of fillets. Top each fillet with 1/4 cup of the potatoes, pressing to form even layer. Sprinkle potatoes with salt and pepper.

4. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat. Carefully place 2 fillets, potato side down, in skillet and cook, WITHOUT MOVING, until potatoes are set and browned, 6-8 minutes. Transfer fillets, crust side up, to prepared baking sheet. Repeat with remaining oil and fillets. Bake, without turning, until fish is just opaque in center, 8-10 minutes.

While fish is cooking in the skillet, you can prep the veggies. Once the fish is in the oven, use the same skillet to cook the vegetables.

Sauteed Zucchini and Tomatoes with Cardamom
1 tablespoon olive oil
3 medium zucchini, halved lengthwise and thinly sliced
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon black pepper
1 (14-ounce) can petite diced tomatoes, drained

1. Heat oil in large nonstick skillet over medium-high heat. Add zucchini, water, salt, cardamom and pepper. Cook, stirring often, until zucchini is softened and most of liquid is evaporated, about 7 minutes.

2. Add tomatoes to skillet and cook, stirring constantly, until heated through, about 2 minutes.

Served cod with reserved mayonnaise mixture and vegetables.

Results: Looks good, doesn't it? It was! I love hash browns, and this was an interesting way to serve them. The mayonnaise mixture on the fish wasn't spicy, but the sauce on the side was very spicy! I guess cooking it took some of the bite out of it? Anyway, it was still delicious, and the vegetables were good too.

P.S. Attention candle making companies...cardamom scented candles should be next on your list of things to do!

Buffalo Chicken Burgers with Blue Cheese Dressing & Garlic-Herb Steak Fries

Serves 4
Prep Time: 25 minutes (Say WHAT? It took 5 minutes to prep the fries, 10 minutes to prep the chicken burgers and 10 minutes to make the dressing. But the chicken and dressing can be made while the fries are baking, so dinner was ready in 35 minutes) Cooking Time: 35 minutes

Steak Fries:
3 cups frozen steak fries
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
1 teaspoon garlic salt (I thought this was too much, I used 1/2 teaspoon)

1. Preheat oven to 450*.

2. Combine all ingredients in a large bowl. Arrange fries in a single layer on a large baking sheet lined with tin foil. Bake at 450 for 17 minutes, or until lightly browned, stirring once.

Burgers & Dressing:
1 pound ground skinless chicken breast
2 tablespoons finely chopped scallions
1 tablespoon dried bread crumbs
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 cup plain fat-free yogurt
1 tablespoon low-fat mayonnaise
1 small celery stalk, finely chopped
2 tablespoons reduce-fat blue cheese crumbles
4 whole wheat hamburger buns
4 lettuce leaves
Tomatoes, sliced

1. Preheat grill to medium high heat.

2. While fries are baking, combine chicken, scallions, bread crumbs, salt and pepper sauce in a large bowl and mix well. With damp hands, shape mixture into 4 (1/2-inch thick) patties.

3. Place patties on grill and cook until done, about 5 minutes on each side.

4. Meanwhile, to make dressing, stir together yogurt, mayonnaise, celery, and blue cheese in a small bowl.

Place burgers on buns and top evenly with dressing, lettuce & tomatoes. Serve with steak fries.

Results: I have nothing but raves for this recipe. It was delicious, and a great way to get the taste of some buffalo wings, if you are having a craving. The fries were fantastic too. Henry devoured his burger, but didn't like the fries. Steven liked the fries (and gladly took Henry's fries), but wouldn't touch the burger. Chris and I ate every single bite, and may or may not have licked our plates. The dressing could be made ahead of time, if you are looking to save some time.