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
- 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)
- 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
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.
Turkey Meatloaf Meatballs
adapted from Health
- 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
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
- 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
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.