GRILLED HALIBUT WITH MANGO-CHOLULA SALSA

GRILLED HALIBUT WITH MANGO-CHOLULA SALSA





Time to fire up the 'q!


Ingredients:
(Makes 2 entree portions)


2 wild caught halibut steaks


Marinade -
Juice of 10 key limes
Juice of 2 clementines
1 Tbsp. Cholula hot sauce
1 Tbsp. olive oil
Splash cooking sherry
1 slice mango, juiced or crushed
1 Tbsp. crushed garlic
1/2 tsp. salt
Black pepper, to taste


Salsa-
1/3 mango, diced into bits
1/2 avocado, diced into bits
1/4 white onion, diced into bits


Directions:


1. Mix together marinade ingredients. Separate in two halves. Place halibut steaks on a plate and pour one half of the marinade over them, coating each side well, and set aside.

2. Gently mix other half of marinade with salsa ingredients. Cover bowl with plastic and refrigerate as long as possible.

3. Grill halibut for 5-7 minutes per side depending on thickness.

4. Scoop heaping spoonful of salsa on each steak and serve with spinach salad and grain side dishes.


Notes:


*For extra zest, drizzle extra Cholula over finished meal and sprinkle with chili powder.

*Works best if avocado is not too ripe so pieces stay firm and don't get all mushy.

*Best to leave skin on steaks when grilling to keep them moist.

*Don't be intimidated by mango - buy it still firm, let it ripen for a few days on your counter. When slicing, cut a wedge off with a very sharp knife. Then just ease the knife around the half-moon shape to take the skin off. It's much easier than I used to think. I've only seriously injured myself once so far, and that's pretty good for me.

SQUARE MEAL MAC 'N CHEESE

SQUARE MEAL MAC 'N CHEESE

This one is a shout-out to those of you with picky eaters...even my ultra-finicky daughter gets all the food groups in when I make this.

Ingredients:

(Makes approximately 2 kid-size portions)

1 packet Trader Joe's (or other single serving) Microwavable Mac 'n Cheese

10 baby carrots, sliced

Handful garbanzo beans, drained

Handful spinach leaves, torn or chopped into miniscule bits

Olive oil

Parmesan cheese

Water

Directions:

1. Heat olive oil in a small sautee pan over medium heat. Add garbanzo beans and cook for approximately 4 minutes, stirring occasionally.

2. Meanwhile, place carrots in a microwave safe bowl and add a few tablespoons of water. Cover with plastic wrap and microwave on high for one minute; stir; cook another minute; stir; cook one more minute.

3. Drain water from carrots and add to beans in pan.

4. Mash beans and carrots in pan with a fork until well mixed.

5. Follow directions for making mac 'n cheese.

6. Add spinach and a tablespoon or so of parmesan cheese to pan and mix well. Cook one or two more minutes.

7. Combine veggie mix with cooked mac 'n cheese. Sprinkle with more parmesan cheese.

Notes:

*Kids can help by stirring the cheese into the cooked macaroni (my daughter loves that).

*If necessary, feel free to recreate "Close Encounters of the Third Kind" with your parmesan pile...atleast they're getting dairy, grains, legumes and two colors (!) of veggies.

*This is a good one if you're trying to feed kids from different age groups...just leave out the extra parmesan for little ones when you're concerned about the sodium.

*My daughter will eat this despite a passionately-professed dislike of beans...I'm not sure she actually knows there are beans in it and I am not about to tell her. If you know her, please don't tell her either, okay?

SUPER-DUPER ONE POT RISOTTO

SUPER-DUPER ONE POT RISOTTO

Ingredients:
(Makes 2-3 entree servings)

1/2 - 2/3 box Trader Joe's Three Grains Blend (rice, barley & spelt)
3 1/2 cups vegetable broth
Splash red wine
1-2 Tbsp. olive oil
10 crimini mushrooms (stems removed), diced
1/4 yellow bell pepper, diced
1/4 red onion, diced
1 zucchini, diced
2 Tbsp. crushed garlic
2 Tbsp. light butter
2 Tbsp. dried parsley
1 shake dried thyme
1 shake dried oregano
1 tsp. dried basil
Couple shakes black pepper
1/4 cup + several Tbsp. grated Parmesan cheese
[Optional: red pepper flakes, to taste]
[Optional: few sprigs fresh parsley]

Directions:

1. In large pot, heat olive oil over medium-high heat.

2. Add mushrooms, bell pepper and onion to pot. Stir frequently for a couple of minutes, covering with lid in between (oil should be hot and sputtering).

3. Add garlic and red wine. Stir and cover a couple more minutes.

4. Add broth and spices, stir, cover and bring to boil.

5. Add Three Grains blend and stir. Reduce heat to medium, cover and continue to stir occasionally for approximately 10 minutes.

6. Add zucchini, stir, cover and continue to stir occasionally, for 8 more minutes or until all broth is absorbed.

7. Remove from heat and stir in butter and 1/4 cup Parmesan cheese [and red pepper].

8. Serve and sprinkle each portion with 1-2 Tbsp. Parmesan cheese [and add a sprig of fresh parsley].

Notes:

*Great served with a spinach salad (add garbanzo or white kidney beans for protein!) and toasted slices of hearty ciabatta or other yummy bread.

*Kids can help by dicing up mushrooms.

*I used Trader Joe's Reduced Sodium Savory Vegetable Broth, 3 packets in 3 1/2 cups hot water.

*Surprisingly filling and rich! Doesn't taste like it has so little oil and butter. Just ask the hubby. :)