Weekly recipes for September 4, 2013
Wild Rice Salad with Apricots, Blueberries
Start to finish: 1 1/2 hours (30 minutes active). Servings: 6.
1 cup wild rice
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons chopped chives
2 tablespoons chopped tarragon
2 tablespoons chopped thyme
Ground black pepper
2 fresh apricots, pitted and diced
1 cup blueberries
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In a medium pot, combine the wild rice, a hefty pinch of salt and 6 cups water. Bring to a boil, then reduce to a simmer. Simmer for 35 to 45 minutes, adding water as needed. When the rice is tender, strain through a mesh strainer and spread in an even layer on a rimmed baking sheet to cool. To speed the process, you can set the baking sheet in the refrigerator.
Once the rice has cooled, in a medium bowl, whisk together the olive oil, vinegar, honey, mustard, chives, tarragon, thyme and a pinch each of salt and pepper. Stir in the wild rice, apricots and blueberries. Season with additional salt and black pepper as needed.
Nutrition: 190 calories; 60 calories from fat (32 percent of total calories); 7 grams fat (1 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 30 grams carbohydrate; 3 grams fiber; 7 grams sugar; 4 grams protein; 230 milligrams sodium.
Speedy Challah Muffin Spirals
Start to finish: 2 1/2 hours (30 minutes active). Servings: 16.
2/3 cup warm water
4 whole eggs, room temperature
3 egg yolks, room temperature
1/2 cup vegetable or canola oil
2 tablespoons honey
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons instant yeast
4 1/2-5 cups all-purpose flour
For the egg wash:
1 tablespoon water
In the bowl of a stand mixer, combine the water, 4 whole eggs, 3 egg yolks, oil, honey, salt, baking powder, yeast and 4 1/2 cups of flour. Mix on low speed for 6 to 8 minutes, or until the dough is smooth and elastic. The dough should be very soft and slightly sticky. If it feels too sticky, add the remaining flour 2 tablespoons at a time.
Cover the bowl with plastic wrap and allow to rise for 45 minutes.
Dump the dough out onto the counter and divide into 16 even pieces. Roll each piece into a 12-inch long snake.
Spray a muffin tin with cooking spray. Spiral 1 dough snake into each muffin cup. Cover the muffin tin loosely with plastic wrap and allow to rise again in a warm place for another 45 minutes, or until puffy.
After the dough has risen for 30 minutes, heat the oven to 375 degrees.
To prepare the egg wash, in a small bowl beat together the egg and water until frothy. Brush gently over the spirals, then bake for 20 to 25 minutes, or until cooked through and golden brown. Transfer to a rack to cool.
Healthy Fish Tacos with Buttermilk Avocado Puree
Start to finish: 40 minutes. Servings: 4.
1 large Hass avocado, peeled, pitted and cut into eighths
1/3 cup buttermilk
2 cloves garlic, minced, divided
Zest and juice of 1 lime
Salt and pepper
3 cups shredded Napa cabbage
1 1/2 cups coarsely grated carrot
1 cup coarsely grated radishes
1/4 cup white wine or cider vinegar
1/4 teaspoon sugar
Hot sauce, to taste
1 pound tilapia fillets, cut into 8 equal pieces
Whole-wheat flour, for coating the fish
3 tablespoons vegetable oil
8 6-inch corn tortillas
Sliced fresh jalapeno peppers, to serve
Chopped fresh cilantro, to serve
Heat the oven to 200 degrees.
In a food processor, combine the avocado, buttermilk, 1 clove of garlic, lime juice and salt and pepper. Puree until smooth, then set aside.
In a medium bowl, combine the cabbage, remaining garlic, carrot, radishes, vinegar, sugar, lime zest and hot sauce. Season with salt and pepper and toss well. Set aside.
Heat a heavy skillet (such as cast-iron or stainless steel, but not nonstick) over medium heat. One at a time, place the tortillas in the skillet and toast for about 30 seconds per side. As the tortillas are toasted, stack them on a sheet of foil. Wrap the foil around the tortillas, then place them in the over to keep warm. Alternatively, the tortillas can be held with tongs and toasted directly over a gas burner for a few seconds per side.
In a pie plate or other wide, shallow bowl, combine about 1 cup of flour with 1 tablespoon of salt and 1 teaspoon of pepper. One at a time, dredge each piece of fish through the flour until coated evenly. Shake off any excess.
In a large nonstick skillet over medium-high, heat about 1 tablespoon of the oil over medium-high. Add half of the fish to the pan and cook, turning once, until golden and cooked through, about 3 minutes a side. Transfer to an oven-safe plate and set in the oven to keep warm. Repeat with the remaining oil and fish.
To serve, top each tortilla with a bit of the avocado puree, then a piece of fish. Drain the cabbage mixture, then mound some of that over each portion. Serve with jalapeno slices and cilantro on the side.