Saturday, August 29, 2009

Sea Bass with Tomatoes, Olives & Capers

If you like fish...

this Ellie Krieger dish is fabulous! It's her Sea Bass with Tomato, Olives & Capers recipe. She uses sea bass in the recipe, but recommended any white fish so I used wild cod (instead of farm raised).

The one thing I love about this recipe is that it's super quick to put together. Less than 20 minutes from start to table (and that includes the orzo I made with it).

I love this recipe because it's packed full of flavor. It has some red pepper flakes, capers, calamata olives, spinach, tomatoes, shallots, and a white wine reduction.

Eating fish twice a week is also important in a healthy diet because of the Omega-3 fatty acids it packs. This article explains everything you need to know about the health benefits of consuming fish in your diet.

The dish also packs a ton of color.

The Food You Crave: Luscious Recipes for a Healthy Life
Ellie Krieger

Sea Bass with Tomato, Olive and Capers (pg. 228)

4 teaspoons olive oil
Four 5-oz. skinless sea bass fillets (or other white fish)
1 small onion, diced (about a cup)
1/2 cup dry white wine
1 cup canned no-salt-added diced tomatoes, with their juices
1/2 cup pitted and chopped calamata olives
2 tablespoons capers, drained
1/4 teaspoon red pepper flakes (optional)
2-oz. baby spinach leaves (about 2 lightly packed cups)
Salt and freshly ground pepper to taste

*In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the fish and cook until opaque in the center, about 2 1/2 mintues per side 1/2-inch thickness. Transfer the fish to a serving platter and tent with aluminum foil to keep warm.

*Heat the remaining 2 teaspoons oil in the same skillet; add the onion and cook, stirring, for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes and let simmer for about 5 minutes. Add the olives, capers, and red pepper, if using, and cook for 1 minute more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper.

*Spoon the topping over the fish and serve.

Serves 4 (serving size is: 1 fish fillet and 1/2 cup of the topping)

Per Serving
Calories: 250
Total Fat: 9.5 g (Mono: 5.3 g, Poly: 1.7 g, Sat: 1.5 g)
Protein: 29g
Carb: 7.5g
Fiber: 2.5g
Chol: 62mg
Sodium: 421.5mg

Excellent Source Of (20% of Daily Recommended Value): Phosphorus, Protein, Selenium, Vitamin A, and Vitamin B6

Good Source Of (10% of Daily Recommended Value): Fiber, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Potassium, Riboflavin, Thiamin, Vitamin C, and Vitamin E.

Try this recipe! It tastes great over orzo.

Thursday, August 27, 2009

CEiMB: Chicken Sate w/ Peanut Dipping Sauce

This week has been super busy with training going on at work all week, our 3rd anniversary, a girls night last night...

so finally I'm getting around to posting about my Chicken Sate with Peanut Sauce recipe. This week's Craving Ellie in My Belly recipe was chosen by the lovely Tortefeasor. Please take the time to check out her blog.. it's always a good read.

I hands down love this recipe. Although I stuck with just chicken and peanut sauce in the photos below, I make this EVERY week for my husband for lunch (yes, he loves it that much) and I usually serve the chicken over brown rice. I also top with basil, chopped peanuts, and bean sprouts and it's delicious!

I really like this marinade as well. I think this chicken would also taste great tossed over the aromatic noodles.

Excited to see what everyone else thought - thanks Tortefeasor for such a great pick!! To see the complete recipe, visit her site here.

Sunday, August 23, 2009

Soba Noodle Salad

So last week I went on a cooking frenzy and I decided to make Ellie Krieger's Soba Noodle Salad. It looked so bright and fresh in the photos and I already had soba noodles on hand so I thought... why not, right? It was great - the perfect thing to pack for lunch. It's also a recipe that would be great to bring to a potluck. It has soba noodles, lime juice, carrots, red bell peppers, red pepper flakes, garlic, shallots, and cilantro. If I can remember right.. this recipe rolls in around 134 calories per 3/4 cup - even better.

I'm off to Anthony's Homeport for a crab feed with my husband to celebrate our 3rd wedding anniversary coming up on August 25th - mmmmmmm. crab. love. it.

Thursday, August 20, 2009

CEiMB: Grilled Thai Beef Salad

This week's Craving Ellie in My Belly pick is from Jen at Jen B's Cooking Carveout.

I'm interested to see how many people forgot to read the recipe before attempting to make it. I definitely did and it says to marinate the steak 4 hours or overnight. I briefly saw a comment from Sara reminding everyone to marinate so I at least put the marinade together last night instead of the day of.. which probably would have been last second on Thursday. I have a way of doing that.

I did get to marinate it, but didn't have any ginger around. I actually did have some a couple of days before, but used it on the Chicken Sate with Peanut Sauce recipe (my husband eats this for lunch every week). I completely spaced on needing more ginger for this recipe and ended up using it all.

I also failed to read in the directions that I was supposed to use 1 tbsp. of the lime juice in the dressing and 2 tbsp. later in the marinade (which consisted of half the dressing). I totally squeezed both halves of the lime directly into the dressing without thinking. I was probably distracted by the fact that I needed to swap out trays of Triple Chocolate Cookies that I was making for a Fantasy Football drafting party later in the week. I was quite the cooking diva on Tuesday night.

So I marinated the steak overnight.. for almost 20 hours. I don't recommend this. I think I'm going to just marinate it for 4 hours like it also recommends in the recipe. I think marinating my steak that long caused it to start turning grey-ish. When I grilled it the color wasn't as bright pink on the inside as I would have liked and I'm assuming it's from the marinade.

Other than all that... it was great. The flavor of the steak was amazing! (I love thai flavors so I'm easy to please). I also really liked the dressing. I think the brown sugar did a great job sweetening it up.

Thanks for the great pick Jen!! To view what other CEimB-er's thought.. visit the blogroll on the CEiMB site. You can also view the recipe here on the Food Network site.


Wednesday, August 19, 2009

Triple Chocolate Cookies

Ellie Krieger has a recipe for triple chocolate cookies and let me tell you they are fantastic. I made a trip to World Market yesterday to buy some dark chocolate for the recipe. Yes I could have hit up the local grocery store, but I wanted some table placemats too. I even found this cute little Nutella packet!

These cookies are super chocolatey with three chocolates: cocoa powder, dark chocolate, and milk chocolate.

They also come in at just over 100 calories per cookie - score!

For the complete recipe, visit the Food Network site.

Mmmmm... so good.

Tuesday, August 18, 2009

Nutella Find

How cool is this individual Nutella pack I found today at World Market?! It's so cute!! I've never tried Nutella before, but I'm going to definitely try it tomorrow on some toast - yum!!

For those of you who don't know about Nutella.. it's a creamy chocolate hazelnut spread.

I also bought these place mats for our new table - aren't they cute?

It's shaped like a little bottle of Nutella, but it's only a couple of inches tall.

Why is it that mini things are so cute?

Tuesday Blog Hop: Another Favorite Recipe

Kyle and I have been loving my Coconut & Butterscotch Biscotti w/Pecans recipe. It's absolutely delicious with a cup of coffee and also works great as a gift! I usually give mine away in a new coffee cup.

Visit this post to view the complete recipe with photos.


MckLinky Blog Hop

Thursday, August 13, 2009

CEiMB: Stuffed Turkey Burgers

The Craving Ellie in My Belly recipe this week was chosen by Pantry Revisited. What a wonderful pick!

Mental Note: take photos of all Ellie Krieger recipes made

Ok.. just had to get that out there. I love Ellie's cookbook so much that I cook constantly out of it (in addition to the recipes for CEiMB). I made these turkey burgers a few months back when I had a coworker over for dinner. They were great. I really like the roasted red pepper as I felt they added a great kick. My only change would be to add a smidge more of cheese. It was good, but there could have been more cheese.

All in all, it was a wonderful pick. Check out Pantry Revisited's blog for the compete recipe or visit this link.

And sadly.. no fabulous photos to share.. apologies!!

Ok.. this is sad. I'm posting this right now.. Thursday night.. thinking it's Wednesday night and that I'm ahead of the game. I was even going to set the post options to post tomorrow a.m. Ha!! I'm a nerd.. extremely tired and going to bed.... now.

Night everyone.

Wednesday, August 12, 2009

Coconut & Butterscotch Biscotti with Pecans

Do you like biscotti?? Until recently I've hated it. What a poor pathetic excuse of an overly cooked cookie. Like duh Alyssa..! Biscotti means twice baked! It wasn't until I saw Ellie Krieger dip her Honey Pistachio biscotti in her coffee that I realized its purpose in life. Until then I thought it was a crunch cookie that people liked with their coffee. Once I found out it was a cookie you dipped in your coffee I was hooked!

I tweaked another biscotti recipe I had and made this one my own by adding pecans, coconut, and butterscotch - this threesome rocks.. I definitely recommend giving this one a try!

Coconut & Butterscotch Biscotti with Pecans
(Recipe By Me)


1 1/4 cups white flour
1 1/4 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 tsp. vanilla
1/2 cup coconut flakes
1/2 cup chopped pecan pieces
1/4 cup butterscotch chips

*Preheat the oven to 350 degrees Farenheit
1.) Combine both flours, the baking powder and the salt in a medium bowl. Whisk the mixture to combine and set aside.

2.) Beat the sugar, eggs, canola oil, and vanilla in a mixer. Gradually add the flour mixture and beat on low until the dough forms a ball.
3.) Knead the dough a few times on a floured surface. Shape into a log that measures 10 inches long and 3 inches wide.
4.) Bake the log on parchment paper in the oven for 25 minutes.
5.) Remove from oven and cool on a rack for 15 minutes.
6.) Cut the log with a serrated knife on a diagonal. You should have 12 pieces and they should be ~ 1/2 inch wide.
7.) Place the pieces cut side down on a baking sheet. Bake for another 10 minutes on 350 degrees. Turn over and bake an additional 7-10 minutes or until the biscotti is toasted / golden brown.
8.) Remove and let cool. Store in an air tight container (should hold for up to two weeks).