16th January 2008

Swordfish Tagine with Chermoulla


A full plate courtesy of the Moosewood Low-Fat Favorites cookbook. Swordfish is baked in a lemony cilantro sauce with onions, carrots, ginger, garlic, and tomatoes. We served it over a couscous with onions and peas, a recipe also from Moosewood.

Chris says:

Lemony!

Lisa says:

And cilantro-y! I love that sauce.

Carrie says:

Wow, I can’t believe I ate this whole thing, but it actually seems pretty light!

Chris says:

It is pretty light — the fish is just baked with lemon juice, herbs, and vegetables… definitely keeps the fish moist.

Swordfish Tagine with Chermoulla
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1 1/2 pounds swordfish
1 onion, thinly sliced
1 carrot, thinly sliced
1/2 teaspoon salt
1 cup chopped fresh cilantro
10 garlic cloves, minced
2 tablespoons grated fresh ginger root
4 teaspoons ground cumin
1 cup fresh lemon juice
1 fresh chile, seeded, minced
2 large tomatoes, chopped
salt to taste

Preheat the oven to 350F.

Rinse the fish fillets and set them aside. Prepare a glass baking dish with cooking spray or oil very lightly. Arrange the onions and carrots in a layer to cover the bottom of the dish and place the fillets on top. Lightly sprinkle them with salt.

In a blender or food processor, combine the cilantro, garlic, ginger, cumin, lemon juice, chile and half the chopped tomatoes and puree for form a smooth sauce. Add salt to taste. Pour the sauce evenly over the fish and vegetables and top with remaining chopped tomatoes. Cover tightly with foil and bake for 30 to 40 minutes, until the fish flakes easily with a fork (about 140F internal temperature).

posted in Main Dishes, Moosewood Low-Fat Favorites | 0 Comments

22nd October 2007

Southwestern Corn and Potato Soup


This soup also comes from the Moosewood Restaurant Low-Fat Favorites Book. It’s rich and creamy, and the corn and potatoes give it a sweet taste, with just a touch of heat from serrano peppers.

Lisa says:

You know what my favorite part of this soup is? The sweet — it reminds me of one of the Great Bowls of Fire recipes.

Chris says:

My favorite part is that it’s going into my mouth.

Southwestern Corn and Potato Soup
———————————
1 cup finely chopped onions
2 garlic cloves, minced
1 serrano, seeded and minced
1/4 tsp salt
3 cups Vegetable broth
2 tsp ground cumin
1 medium sweet potato, diced (~2 cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels
salt
lime wedges
cilantro, finely chopped

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften. In a small bowl, make a paste with the cumin and a tbsp of the stock, stir into the pot, and simmer for 1 to 2 minutes. Add the the sweet potatoes and the remaining stock and simmer for 10 minutes. Add the bell pepper and corn and simmer, covered, for another 10 minutes or until all the vegetables are tender.
Puree about 1/2 the soup in a blender and return it to the pot. Add salt to taste and reheat on low heat. Serve with lime wedges and cilantro.

posted in Main Dishes, Moosewood Low-Fat Favorites | 1 Comment

22nd October 2007

Caesar Salad

Well, more accurately, a lower-fat version of Caesar dressing made without oil and egg yolks. This recipe is from the Moosewood Restaurant Low-Fat Favorites Book.

Chris says:

Wow, for a low-fat Caesar this is pretty good.

Lisa says:

I’ve never made salad dressing before; I like it!

Chris says:

The leftover will be really good to dip veggies in!

Dressing
——–
2 hard-boiled eggs, whites only
1 tsp Dijon mustard
1 garlic clove, minced
1/4 cup nonfat/lowfat cottage cheese
1/4 cup nonfat/regular buttermilk
3 tbsp fresh lemon juice
2 kalamata olives, minced
2 tsp Pickapeppa sauce
salt and pepper to taste

Croutons
——–
4 slices bread, 1/2 inch thick
1 large garlic clove

Salad
—–
Romaine, chopped
freshly shredded Romano cheese

Combine all the dressing ingredients, except the salt and pepper, in a blender and puree until smooth. Add salt and pepper to taste. Cover and refrigerate.
Toast the bread slices. Peel the garlic clove, slice it in half, and rub the cut side against both sides of the toast. Cut into 1/2 inch cubes, and lightly toast again on an unoiled tray at 350 degrees.
Rinse the lettuce and combine with the croutons. Toss with about 1/4 cup fo the dressing to lightly coat. Sprinkle with the cheese and serve.

posted in Moosewood Low-Fat Favorites, Salads and Light Soups | 0 Comments