Monday, May 17, 2010

Two New Recipes a Week

In an effort to pump up our menu with new, exciting, and healthy choices, I am making a vow to work in two new recipes per week, if not more.  Last week I created a new tofu stir fry, I then made that same stir fry a few days later.  This is a common problem, I try something, I like it, and then I burn it out.  I am going to try and allow time to pass before making it again, so I don't make everyone sick of it.  Not that Gigi ate it anyway.

Not only do I want new ideas that are healthy, I want to incorporate new foods.  We eat healthy dishes most of the time but it's the same old stuff.  It's going to be hard getting the child and the hubby on board.  Paul likes to eat healthy foods, but is not very big on branching out to try new foods.  Gigi doesn't like most foods, but we will keep on pushing.

Today we were in downtown Silver Spring, so I stopped to pick up a few items at Whole Foods.  Wheat berries, canned lentils, a variety of brown rices, coconut oil, avocado oil, etc...  I think tonight we will have the fresh halibut that I purchased with either wheat berry or lentil salad.  And maybe some roasted pineapple...

Halibut Broiled with Olive Oil and Fresh Herbs
This is just new herbs on an old recipe, but the new flavors are refreshing.

Halibut fillet
Fresh Dill, Thyme and Chives from the garden (I cannot tell you how much I love going out and snipping fresh herbs to use in my recipes)
Olive oil
Fresh lemon juice
Salt and Pepper

Rinse halibut and place on broiler pan sprayed with Pam.  Drizzle the fish with olive oil and lemon juice then sprinkle the herbs on top.  Broil as close to heat as possible (I have a an electric oven, ugh).  When fish is done, sprinkle with a bit of salt and freshly ground pepper to finish.

Roasted/Broiled Pineapple
I had some fresh pineapple that needed to be used...This was Gigi's favorite part of the meal.

Toss a few pineapple slices with a little olive oil, balsamic vinaigrette and salt and pepper. Place on a foil lined pan sprayed with Pam. Broil or roast until slightly browned.

Wheat Berry Salad

This is new recipe #1 for the week.  I am using a recipe from the Barefoot Contessa that I modified a bit after reading a post on The Amateur Gourmet.  I liked this a lot, but thought the scallions were a bit much, I would cut way back on those next time.  Instead, I would add some cilantro or basil from the garden.

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