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Cool dinnertime pleasures - Date With a Dish - Illustration
Ebony, July, 2003 by Charlotte Lyons
Lobster Vegetable
Salad
3 lobster tails
1 10-ounce package frozen baby
lima beans
3 ears corn
1 cup grape or cherry tomatoes,
halved
1/2 small red onion, thinly sliced
1/2 red bell pepper cut into thin
strips
1/4 cup fresh lemon juice
1 tablespoon chopped fresh dill
weed
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Salt to taste
Dash cayenne
Cook lobster tails in boiling salted
water over medium-high heat
until done, about 9 to 10 minutes.
Remove lobster tails to colander,
using tongs, and cool. Leave water
boiling in pot. Add lima beans and
cook until done, about 20 minutes.
Remove with slotted spoon to large
bowl, making sure the lima beans
are well-drained. Leave water boiling
in pot. Add the corn and cook
until crisp-tender, about 5 minutes,
drain. When lobster tails are cool,
remove meat from tails. Cut lobster
meat into pieces and place in bowl
with lima beans. Cut corn from cob.
Place the corn, tomatoes, onion and
red bell pepper in bowl with other
ingredients. Whisk together lemon
juice, dill weed, mustard, salt and
cayenne until combined, then add oil
in a thin stream, whisking until well-blended.
Pour salad dressing over
lobster mix and gently toss to coat
ingredients. Season with salt and pepper.
Serve on salad greens.
Yields 4 servings
CALORIES 742, TOTAL FAT 30.5G, CHOLESTEROL
202MG, CARBOHYDRATE 62.5G, PROTEIN 57.4G,
SODIUM 669MG.
Penne, Ham And
Broccoli Salad
3 cups broccoli flowerets
1 pound penne pasta
1/3 cup extra-virgin olive oil
4 cloves garlic, minced
1 cup chopped onion
1 1/2 cups cooked ham, cut into
strips
4 tablespoons grated Parmesan
cheese
Salt and pepper to taste
Heat a large pot of salted water to
a rolling boil over high heat. Cook the
broccoli in salted water until firm, but
tender, about 3 to 5 minutes. Remove
broccoli with slotted spoon to large
bowl; set aside. Bring water to a boil,
add penne pasta and cook as directed
on package, and drain pasta. Place the
pasta in a bowl with broccoli. Heat
large skillet with olive oil over medium-high
heat. Add garlic and onion;
cook and stir until onion and garlic
are tender. Pour over broccoli and
pasta. Add the ham. Gently toss ingredients
to coat with oil. Season with
salt and pepper. Serve with Parmesan
cheese.
Yields 6 servings
CALORIES 486, TOTAL FAT 18.1G, CHOLESTEROL
23MG, CARBOHYDRATE 61.7G, PROTEIN 18.9G,
SODIUM 639MG.
Chicken Breast With
Vegetables
4 skinless, boneless, chicken
breast halves
Salt and pepper to taste
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
2 tablespoons olive oil
1 small onion, quartered and
sliced
2 large cloves garlic, minced
2 cups sliced mushrooms
1 cup diagonally sliced carrots,
blanched
1/2 pound whole green beans,
trimmed and blanched
1 tablespoon chopped parsley
Season chicken breast with salt,
pepper, 1/2 teaspoon each thyme and
rosemary. In large skillet, heat olive
oil until hot over medium-high heat.
Brown chicken breast on both sides
until light golden brown; remove
from skillet. Add remaining herbs,
onion, garlic and mushrooms to skillet.
Cook and stir until onion is just
tender. Add the blanched carrots
and green beans. Cook and stir until
vegetables are heated through, about
5 minutes. Place the chicken breast
on the vegetables; cover and reduce
heat. Cook until the chicken breasts
are done, 5 to 10 minutes. Spoon vegetables
on plates and top with chicken
breast. Sprinkle with chopped
parsley if desired. Serve immediately.
Yields 4 servings
CALORIES 358, TOTAL FAT 20.5C, CHOLESTEROL
93MG, CARBOHYDRATE 10.66, PROTEIN 32.7C,
SODIUM 246MG.
Salmon Quiche
1/2 (15-ounce) package refrigerated
piecrust
4 green onions, thinly sliced
1 teaspoon grated lemon rind
1 teaspoon dried dill weed or 1
tablespoon fresh dill weed
1/8 teaspoon ground red pepper
Salt and pepper to taste
1 cup Half and Half
3 large eggs
1 4-ounce package smoked
salmon, chopped
1 cup shredded cheddar cheese
Unfold piecrust, and place on a
lightly floured surface. Roll out to
1/8-inch thickness. Carefully place
piecrust in a 9-inch pie plate. Fold
edges under and crimp. Bake on lowest
oven rack at 400 degrees for 8
minutes. Cool. Whisk together green
onion, lemon rind, dill weed, ground
red pepper, salt, pepper, Half and
Half and eggs in a large bowl. Stir in
smoked salmon and cheese. Pour
into prepared crust. Bake on the lowest
oven rack at 400 degrees for 35 to
40 minutes or until set. Let stand for
10 minutes.
Yields 6 servings
CALORIES 392, TOTAL FAT 24.8G,
CHOLESTEROL 129MG, CARBOHYDRATE 27.3G,
PROTEIN 16.2G, SODIUM 583MG.
Cool Chicken Salad
2 cups diced, cooked chicken
1 cup finely chopped celery
2 tablespoons sliced green onion
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
Combine all ingredients, chill. Serve
on crisp lettuce. Garnish with parsley
if desired
Yields 4 servings
CALORIES 387, TOTAL FAT 31.1G,
CHOLESTEROL 88MG, CARBOHYDRATE 3.6G,
PROTEIN 23.1G, SODIUM 782MG.
Lemon Berry Cake
With Fluffy White
Frosting
1 18.25-ounce package white cake
mix
1 tablespoon grated lemon rind
1 2-ounce jar lemon curd
1 16-ounce container Vanilla
Frosting
Assorted berries
Powdered sugar
Add lemon rind to cake mix in
mixer bowl. Prepare, bake and cool
cake layer as directed on package for
two 8- or 9-inch round cake layers.
Place the bottom cake layer on serving
plate. Spread half of the lemon
curd on top of cake layer. Place the
second layer on top of lemon curd
cake layer. Spread remaining lemon
curd on top of the second layer. Frost
the sides of cake with Vanilla
Frosting. Arrange assorted berries on
top of cake. Sprinkle with powdered
sugar. Garnish with mint leaves if
desired.
Yields 1 cake (16 servings)
CALORIES 338, TOTAL FAT 9.8G, CHOLESTEROL
28MG, CARBOHYDRATE 60.9G, PROTEIN 2.6G,
SODIUM 258MG.
Marinated Summer
Fruit Salad
1/2 cup orange juice
1/2 cup rum
1 tablespoon sugar
1/8 teaspoon ground ginger
6 cups assorted fruits, cut into
bite-size pieces (strawberries,
peaches, plums, kiwi, pineapple,
etc.)
Combine orange juice, rum, sugar
and ginger in large glass bowl or zipper
plastic bag. Add fruits and toss
gently to coat the fruits. Let fruits
marinade for 2 hours in the refrigerator.
Garnish with mint leaves if
desired.
Yields 4 servings
CALORIES 188, TOTAL FAT 0.9G, CHOLESTEROL
0 MG, CARBOHYDRATE 30.0G, PROTEIN 1.8G,
SODIUM 4MG.
Moroccan Beef Kabobs
2 tablespoons chopped fresh
cilantro
2 tablespoons olive oil
3 large cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 1/4 pounds boneless top sirloin
steak, cut into 1-inch thick
cubes
1 medium red bell pepper, cut
into 1-inch pieces
medium onion, cut into 1-inch
pieces
2 cups hot cooked couscous or
rice
Chopped fresh cilantro
Combine cilantro, olive oil, garlic,
cumin, paprika and ground red pepper
in a medium bowl. Cut steak into
1 1/4-inch pieces. Add steak, bell
peppers and onion to seasoning, tossing
to coat. Let marinate for at least
30 minutes. Alternately thread steak
and vegetable pieces onto four 12-inch
metal skewers. Place skewers on
rack in broiler pan so surface of steak
is 3 to 4 inches from heat. Broil 8 to 10
minutes for medium-rare to medium
doneness, turning once. Season with
1/2 teaspoon salt if desired. Arrange
kabobs on top of couscous or rice.
Garnish with cilantro if desired.
Yields 4 servings
CALORIES 723, TOTAL FAT 28.1G, CHOLESTEROL
90MG, CARBOHYDRATE 76.0G, PROTEIN 38.7G,
SODIUM 223MG.
COPYRIGHT 2003 Johnson Publishing Co.
COPYRIGHT 2003 Gale Group
