Oct 172010
 

As promised, although with some delay, here are a few of the recipes from the Tapas dinner I made for my parents anniversary dinner!

Whole Wheat Pizzetta with Caramelized Onions, Spinach, and Goat Cheese
adapted from Ellie Krieger

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, sliced (I used vadalia onion because it’s so sweet…sliced thinly)
  • 3 cups arugula, washed, dried and coarsely chopped (I used spinach because that’s what I had)
  • Salt
  • Freshly ground black pepper
  • 4 whole-wheat tortillas, 6-inches in diameter (I used whole wheat pizza dough from my favorite NYC pizzaria…trader joe’s also sells good whole wheat dough)
  • 2-4 ounces reduced-fat goat cheese

Directions

Preheat the oven to 400 degrees F if using tortillas or prepared crust, 450 if using raw dough.  
Put the oil and onions in a skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 30 minutes. Turn the heat up to medium and add the arugula/spinach. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas (or pizza dough, rolled out) on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes (15 if using raw dough). Allow to cool for a few minutes and cut each pizza into pieces.


Turkey Meatloaf Meatballs
adapted from Health


Ingredients

  • 1  tablespoon  olive oil
  • 1  large onion, chopped (1 1/2 cups)
  • 2  garlic cloves, minced
  • 3/4  teaspoon  salt, divided
  • 1/2  teaspoon  pepper, divided
  • 1 1/2  tablespoons  Worcestershire sauce
  • 1/3  cup  fat-free, less-sodium chicken broth
  • 3  tablespoons  ketchup, divided
  • 1 3/4  pounds  ground turkey, 97% lean
  • 3/4  cup  dry breadcrumbs
  • 1  large egg, lightly beaten
  • 1  large egg white, lightly beaten




Preparation

1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. If making meat loaf: Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.
If making meatballs:  Form small balls and put in oil sprayed mini muffin tin.  Brush with a little ketchup.  Bake for 15 minutes.  I served with ketchup mixed with some hot chili pepper sauce.  
Macadamia Crusted Halibut
adapted from Alton Brown

Ingredients

  • 5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, melted 
  • Vegetable oil, for brushing foil
  • 4 (6 to 8-ounce) mahi mahi fillets or Halibut
  • ***I mixed in some additional spices: paprika, parsley, and some garlic salt for a little additional flavor
  • Kosher salt and pepper
  • 2 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Alton’s directions: Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with thecoconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
My directions:  Dip the raw fish in the coconut milk and pat nut mixture on top of the filets.  Heat a little oil in a non stick skillet over medium/high heat.  Put the fish in face down for about 3 minutes or until nuts begin to brown.  Remove from pan and place on baking sheet.  Put in the oven to finish cooking for about 8-10 minutes (but you must check the fish for doneness by flaking the thickest portion).  I do it this way because I think the pre-searing process makes the crust nice and brown and crunchy.

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