Shabbat dinner was at our house this weekend and I wanted to make something seasonal and special. I made Moroccan-Style Tilapia with Cumin, Mango and Cilantro, Marinated Heirloom Tomato Salad with Herbs, Fall Vegetable and Orzo Casserole, and Brussels Sprout Gratin. I was in such a rush after school on Friday to get it all done that I didn't get to take any pictures. However, it was all so delicious that the next time I make it all, which I will, I can take pictures then.
Brussels Sprout Gratin
2 pints (1.5 lbs) Brussels sprouts, trimmed and halved
2 tbsp butter
3 tbsp flour
2 cups skim milk
salt and pepper
5 oz Gruyere cheese, grated (about 1 cup grated)
Preheat oven to 350*, boil sprouts in water until soft (7 minutes) and strain. While the sprouts are boiling, begin making the sauce. Melt butter and flour together in saucepan over medium heat. Cook, stir until smooth and bubbly (1 minute), slowly whisk in milk and cook until thick and creamy (3 minutes) and season with salt and pepper. Lay sprouts in a baking dish and pour the sauce over the sprouts, sprinkle with cheese, and bake for 15-20 minutes until top is golden brown and bubbly.
Brussels Sprout Gratin ~125 calories per serving, recipe makes 6 servings.
This little dish was so delicious! It was my very first roux and I can't believe that it was so simple and that it turned out so well. It really did taste like potatoes gratin, but better because it was made with soft green Brussels sprouts. Also in the use of the Gruyere, it is a very smelly cheese when being freshly grated, but once it is in the mix, the sharp taste gets softens out and it really does add a little umph to the dish.
Moroccan-Style Tilapia with Cumin, Mango and Cilantro
4 tilapia filets
salt and pepper
2 tsp cumin
2 tsp coriander
1tsp olive oil
2 ripe mangoes
1/4 cup chopped cilantro
This recipe calls for a pan fry, but I popped it into the oven at 350* for about 15 minutes. Before I did that, I oiled the pan. To prepare the fish, I gave it a quick rinse with water, patted it down, and rubbed it with a salt/pepper/cumin/coriander mixture. I placed the fish on the pan and put it in the oven. While it cooked, I diced the mangoes and cilantro, mixed them together, and placed it in the fridge to chill. Top the tilapia with the mango salsa just before serving.
~200 calories per serving, recipe makes 4 servings.
This dish, much like most of my other dishes, was a little under-seasoned. I am still afraid, after all this cooking, to add more spices just because I don't know how they are going to turn out! However, even with that, the cool mango salsa on top was so refreshing against the spices of the fish, that it was a spot on recipe. I think the only thing that might have made it a little more delightful would be a little splash of fresh lime in the salsa.
Marinated Heirloom Salad with Herbs
5-6 Heirloom tomatoes, of varying colors
1/2 red onion, finely chopped
3 tbsp olive oil
2 tsp
Due Vittorie Famiglia, balsamic vinegar (thanks Josh!!)
fresh ground salt and pepper
handful fresh parsley, chopped
10 large basil leaves, chopped
Largely dice the tomatoes, chop the onions, mix together in a large bowl. In another bowl, mix together the olive oil, vinegar, salt and pepper. Fold in the parsley and basil, chill until ready to serve.
~70 calories per serving, recipe makes 6 servings.
I do know that most people don't use heirloom tomatoes because they are more expensive, but they are very flavorful and don't have so many seeds inside to make the salad very soft. Heirloom also comes in red, orange, yellow, and green which makes the salad very colorful if you get a mixture of it all. I was so enjoying the fantastic taste of it all, but especially the vinegar. The
Due Vittorie Famiglia website says about this vinegar: "In an elegant spherical cruet, it consists of a condiment with a round flavour, a velvety consistency and a unique clarity." Whatever that means, it is a sweet and savory flavor, thick and delicious!
Martha's Fall Vegetable and Orzo Casserole
I made
Martha Stewart's recipe, just the way it was written. I decided not to copy the entire recipe here since it is fairly lengthy.
~226 calories per serving, makes about 12 servings as a side dish.
This recipe was so delicious, and it made a great side dish. I am sure that I would be able to make seasonal orzo casseroles that are based on this recipe an I am excited to try! This was even delicious as leftovers, topped with
My Most Delicious Meatball ~200 calories per serving, recipe makes 4 servings. ~426 when served as a main dish together with one serving of the orzo and one serving of the turkey meatballs.
I enjoyed this recipe so much and it's a good thing because I have had at least one serving each day since Friday when I made it. The sage made me excited for my herb garden to start up this summer because I always have sage growing on the balcony!
Twice now, we have gone to a fantastic restaurant in Cleveland called Paladar. It is a Latin Kitchen and Rum Bar and they make daily special guacamole to order. I was thinking of something to make for a party and I decided to go Paladar style and spice up some guacamole. I thought maybe something sweet could be a special mix, so I used kiwifruit. It turned out to be such a nice sweet and savory side dish, I couldn't wait to share it! Something else to be aware of is that it didn't turn brown nearly as quickly as other guacamole do. I do believe that it had to do more with the kiwifruit than with the lime juice since I didn't use much lime juice and it stayed bright green even 3 days later. To serve, I placed the guacamole in a bowl and made a ring of fresh cut tomato around the rim to give it a little color.
