Cookin' with Carol recipes on NBC5 - July 2006

Portobello Fajitas

Serves 4

Try something a little different for the 4^th of July celebration. This veggie version of a popular favorite makes a delicious main dish.

2 tablespoons olive oil

2 tablespoons lime juice

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

1 pound portobello mushrooms, cut into 1/2-inch slices

1 onion, thinly sliced

2 bell peppers (any color), thinly sliced

8 flour tortillas, warmed

Salsa to serve

In a self-sealing plastic bag, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt and pepper to taste. Add sliced mushrooms, onion, and bell peppers and seal bag, turning to coat. Let marinate at room temperature for 10 minutes, or up to 8 hours in the refrigerator. Heat a skillet (or stove-top grill) over medium-high heat. Add mushrooms, bell peppers, and onions (with marinade) and sauté or grill for 10 to 12 minutes, stirring or turning occasionally, until vegetables are tender. Serve in warm tortillas with salsa.

Notes:

If the vegetables are marinated whole (or in large pieces), you can grill the vegetables on a barbecue grill over medium-high heat until done to your liking, then slice for fajitas. For better marinade coverage, it is recommended, however, to slice the vegetables and marinate as directed and use a “grill pan” designed to be used on an outdoor barbecue, since the sliced vegetables would definitely fall through the grating!

(Air Date: July 1, 2006)

Grilled Salmon Spinach Salad with Asian Dressing

Serves 4

This dish combines the benefits of healthful grilled fish and a cool green salad with Asian flavors for a terrific summer meal.

salmon marinade:

1 tablespoon vegetable oil

1 tablespoon dry sherry

1 teaspoon freshly grated ginger

1 clove garlic, minced

1/2 teaspoon Chinese five-spice powder

4 salmon fillets, about 1-inch thick (1 pound total)

8 cups baby spinach

1/2 cup julienne-cut carrots

2 green onions, thinly sliced

3 tablespoons vegetable oil

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 teaspoon light brown sugar

1/2 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1/2 cup walnuts, toasted

Combine all ingredients for salmon marinade in a shallow bowl or self-sealing bag. Marinate in the refrigerator for 15 minutes, or up to 1 hour. Grill salmon over medium-high heat for 5 minutes per side, or until cooked through. You can serve the salmon warm with the salad, or serve chilled (will keep for 1 to 2 days in the refrigerator).

For the salad, place spinach, carrots, and green onions in a large bowl. In a jar with a tight fitting lid, add vegetable oil, soy sauce, rice wine vinegar, brown sugar, sesame oil, and sesame seeds. Shake well to combine. Pour dressing over spinach/veggies and toss to coat. Arrange spinach/veggies on four dinner plates. Place a salmon fillet on each salad (or flake the salmon and arrange over each salad). Sprinkle walnuts on top and serve.

(Air Date: July 15, 2006)

Bruschetta with Tomato & Basil

Serves 4

Bruschetta is an Italian garlic bread. It is traditionally prepared by rubbing cloves of garlic over the surface of toasted bread and drizzling extra virgin olive oil over each slice. It is then seasoned with salt and pepper and heated before serving. This version adds a tasty tomato and basil topping.

4 thick slices Italian bread

1 clove garlic, peeled

2 Roma tomatoes, diced

2 tablespoons chopped fresh basil

3 tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar

Salt and pepper to taste

Lightly toast the bread (in an oven or toaster oven) at 350°F until crunchy, about 8 to 10 minutes. Rub the whole peeled garlic clove over each of the toasted bread slices. Combine in a bowl, tomatoes, basil, olive oil, balsamic vinegar, and salt and pepper to taste. Evenly portion the tomato mixture on the top of each slice of bread. Enjoy!

Notes:

For a flavor twist, add a slice of prosciutto (an Italian, seasoned, salt-cured, air-dried ham---dense and very flavorful, sold in transparently thin slices) to each slice of bruschetta, if desired.

(Air Date: July 22, 2006)

Fresh Spring Rolls with Shrimp

Makes 12

Roll up a cool snack this summer. This twist on a classic fresh spring roll is sure to beat the summer heat!

8 ounces cooked shrimp, peeled and deveined

2 cups baby spinach

3/4 cup shredded carrots

3/4 cup alfalfa sprouts

1/2 cup fresh herbs (basil and mint)

12 dried rice paper wrappers (about 8 inches in diameter)

Sweet and sour sauce for dipping

Begin by organizing your workstation: place shrimp, spinach, carrots, alfalfa sprouts, and herbs in separate medium bowls (or place ingredients on a cutting board or tray). Fill a large shallow bowl (a large glass pie plate works well) with boiling water, and open the package of rice paper wrappers. To assemble, submerge a rice paper wrapper in the water for about 10 to 15 seconds. Transfer to a cutting board or flat surface. Place two or three of the shrimp, a few leaves of spinach, 1 tablespoon shredded carrots, 1 tablespoon alfalfa sprouts, and a few sprigs of fresh herbs (basil and/or mint) in the center of the wrapper. Bring the lower third of the wrapper up and over the filling. Fold the sides of the wrapper into the center. Continue rolling the bottom edge away from you to completely enclose the filling (roll somewhat tightly, but be careful not to tear the wrapper). Repeat with remaining filling and wrappers. You can cut the spring rolls in half diagonally, if desired. Serve promptly with sweet and sour sauce on the side.

(Air Date: July 29, 2006)