Saturday, July 31, 2010

Hot Spinach Dip

Here's a recipe for a lower fat version of everyone's favorite spinach dip. Great on breads, crackers, tortilla chips, or veggies. I like to spread it on bread and add chicken and roasted red peppers and eat it as a sandwich. Yum!

Hot Spinach Dip
10 oz frozen spinach, thawed and well drained
1 medium zucchini, grated
1/2 green bell pepper, diced fine
8 oz reduced fat cream cheese
2 tbsp plain nonfat yogurt
2 tbsp lowfat mayo
1/2-2/3 cup grated Parmesan cheese
1/4 cup grated pepperjack cheese
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper

Preheat oven to 350 degrees. Mix all ingredients well. Spray an 8x8 baking pan with cooking spray. Spread the mixture into the pan and bake for 20-25 minutes or until heated through. Enjoy!

Friday, July 30, 2010

Fish is Delish

I love fish. I love bread. I love slaw. I really love tartar sauce. Put them all together and what have you got?

Fish Po-Boys with Red Cabbage Slaw

I really would have liked this sandwich better with an oil and vinegar slaw instead of a sour cream based slaw. That's how I'll make it next time. You could also skip the slaw and just saute up some bell peppers, onions, and garlic to top the fish.

I got the original recipe from a Martha Stewart cookbook, but I'm going to post the recipe as I think it should be.

Oh, and I'm really sorry, but I rarely write down the actual quantity of seasonings I use. I rarely measure. So you'll just have to guess. Cooking is all about playing with your food :)

Fish Po-Boys with Red Cabbage Slaw
For the Slaw:
1/4 to 1/3 cup sour cream
3 tbsp lime juice
salt and pepper
approx 10 ounces red cabbage, very thinly shredded
4 scallions, thinly sliced
1/2 jalapeno pepper, minced

In a large bowl, combine the sour cream, lime juice, and salt and pepper. Toss in cabbage, scallions, and jalapeno. Chill for about an hour before serving.

For the fish:
1 pound firm white fish (I used tilapia)
1/2 cup all purpose flour
seasoned salt and pepper
chili powder
garlic powder
1 egg
1/4 cup buttermilk
1/3 cup cornmeal
4-5 tbsp canola oil (enough to create a thin coating on the bottom of your skillet)

Cut fish into 1 inch strips, pat dry. Heat oil in a skillet over medium high heat until slightly sizzling. In a medium bowl, combine flour, salt and pepper, chili powder, garlic powder, and paprika. In a small bowl, whisk together egg and buttermilk. In a second small bowl, add cornmeal. First, dip fish in flour bowl. Next, dip into egg mixture. Last, dip in cornmeal, then add to skillet. Cook one side 5 minutes or so, then flip and cook other side (I tend to overcook fish due to plain old paranoia, so you may need to play with the time. Martha says 7 minutes total for both sides. I say that's bunk). Place on paper towels when done to soak up extra oil.

For the tartar sauce:
1/2 cup mayo
several dashes hot sauce (we're big fans of Chalula brand over here)
2 tbsp chopped fresh parsley (or about 1/2 tsp dried)
2 tbsp mustard
2 tbsp chopped pickles (sweet or dill are good here)

Combine and chill at least 30 minutes before serving.

To serve:
4 sourdough sandwich rolls

Slice sandwich rolls in half lengthwise. Slather each side with tartar sauce. Put your portion of fish on the bottom half. Top with slaw (or sauteed peppers and onions). Smush together. Devour. Serves 3-4, depending on how hungry you are.