Saturday, January 9, 2010

Maple-Glazed Salmon

Maple-Glazed Salmon
From The Best of Cooking Light

2 TBS maple syrup
1 1/2 TBS apple juice
1 1/2 TBS lemon juice
2 tsp hoisin sauce
1 1/2 tsp grated peeled fresh ginger
1 1/2 tsp Dijon mustard
1/4 tsp five-spice powder
4 6oz salmon fillets

Preheat broiler.

Combine the first 7 ingredients in a large zip-top plastic bag. Add fillets to bag, and seal. Marinate in refrigerator for 15 minutes.

Remove fillets from bag, reserving the marinade. Place fillets on a broiler rack coated with cooking spray. Broil for 12 minutes or until fish flakes easily when tested with a fork, baste fillets occasionally with reserved marinade.

Yield: 4 servings

Fast and easy! One of our New Year's resolutions is to eat more fish, and we both like salmon. It took a little while to find five spice powder on the shelf at Harris Teeter, but we finally found it among the Asian items. Definitely a yummy way to get in your Omega-3s!

Sunday, January 3, 2010

Quick Chicken-Corn Chowder

Quick Chicken-Corn Chowder
Adapted from Cooking Light, December 2001

2 TBS butter
1/4 cup chopped onion
1/4 cup chopped celery
2 TBS all-purpose flour
2 cups 2% milk
1 cup skim milk
2 cups chopped boneless, skinless chicken breasts
1 1/2 cups fresh or frozen corn kernels
1/4 tsp dried thyme
1/8 tsp salt
1/8 tsp black pepper
1 14.75 oz can cream-style corn

Melt the butter in a large Dutch oven over medium heat. Add onion and celery; cook for 3 minutes or until tender, stirring frequently. Add flour; cook one minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil, cook until thick (about 5 minutes).

Yield: 1 cup
6 Servings

Very fast and easy soup for a cold night. This was my first recipe using the Dutch Oven I received as a Christmas present and it was a success. This is a slightly sweet soup, so substitute something else for the cream-style corn if you prefer something less sweet.