Voice of the Mid-Columbia | Kennewick, Pasco and Richland, Wash. |
Print
E-Mail
tool name
closeWeekly recipes for September 2, 2009
Baked Cod
Preparation time: 10 minutes; cooking time: 11 to 13 minutes
3/4 cup chopped tomatoes
1/2 medium chopped red bell pepper
2 teaspoons lemon zest (yellow part only)
2 teaspoons fresh chopped basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 (5- to 6-ounce) cod fillets (see Note)
2 tablespoons fresh lemon juice
2 teaspoons olive oil
Heat oven to 450 degrees. Drain tomatoes on paper towels. In a small bowl, combine tomatoes, bell pepper, zest, basil and pepper; set aside. Coat a 9-by-13-inch baking dish with cooking spray. Place cod in dish; sprinkle with salt; top with tomato mixture. Drizzle with lemon juice and oil. Bake 11 to 13 minutes or until cod is opaque throughout.
Note: If cod is too expensive for your budget, look for less expensive frozen fillets like tilapia.
Penne With Zucchini, Herbs & Lemon Zest
Preparation time: 10 minutes; cooking time: less than 10 minutes, plus pasta
12 ounces whole-wheat penne pasta
2 tablespoons extra-virgin olive oil
2 medium (about 1 pound total) zucchini, halved lengthwise and sliced crosswise into 1/4-inch-thick half-moons
4 large cloves thinly sliced garlic
2 teaspoons lemon zest (yellow part only)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated parmesan cheese
3 tablespoons coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh flatleaf parsley
Cook pasta according to directions. Meanwhile, heat oil in a large nonstick skillet on medium. Add zucchini and cook, stirring occasionally, 3 minutes or just until starting to brown. Add garlic and cook 2 to 3 minutes or until softened and fragrant. Remove from heat. Stir in zest, salt and pepper. Reserve 1/2 cup pasta water; drain pasta. Add pasta to zucchini mixture, along with cheese, mint, basil and parsley. Toss to combine, adding some reserved cooking water if necessary to moisten. Serve immediately.
Toasted Almond Meringue 'Clouds'
Preparation time: 15 minutes; baking time: 2 hours; standing time: overnight
1 cup egg whites
1 cup granulated sugar, divided
1 cup powdered sugar
1/2 teaspoon salt
1 1/4 cups toasted sliced almonds, divided
Heat oven to 200 degrees. Line a 10-by-15-inch baking sheet with parchment paper and set aside. Whisk eggs 1 to 2 minutes with an electric mixer to form soft peaks. With mixer running, add the granulated sugar in three parts, waiting 20 seconds between additions. Using a rubber spatula, fold in powdered sugar and salt. Fold in 1 cup almonds. Using a slotted spoon, scoop out large oval shaped mounds of meringue and place on baking sheet. Sprinkle meringue with remaining almonds. Bake for 2 hours. Turn off oven. Leave clouds to dry overnight in the oven. Remove clouds and store in an airtight container for up to 3 days. (Note: It's best to make these on a dry -- not humid -- day, according to experts.)
@Nyx.CommentBody@