Saturday, June 13, 2009

Recipe of the Day

Balsamic Salmon with Crisp Broccoli and Carrots and Brown Rice

2 green onions
5 teaspoons balsamic vinegar
1/4 cup white wine
1 cup fresh broccoli
1 cup fresh shredded carrots
1 tablespoon olive oil and vinegar dressing

Directions: Balsamic Salmon

Preheat oven to 350 degrees Fahrenheit. Rinse and chop scallions. Place filet in baking dish, sprinkle with scallions and pour balsamic vinegar and wine on top. Bake filet for about 10 minutes for every inch of thickness. Watch carefully not to overcook. Serve.

Directions: Crisp Broccoli and Carrots

Rinse and cut broccoli florets into bite-size pieces. Fill a small sauce pan with water. Cover and bring water to a boil. Add vegetables to boiling water and cook for no more than 90 seconds; quickly remove, place in a colander and rinse with cold water. Toss vegetables with dressing and serve.

Oriental Pasta and Beef Stir-Fry

4 oz. beef, loin cut
1 clove garlic
1/4 small onion
1 cup chopped bok choy
8 baby carrots
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
2 1/2 teaspoon lite soy sauce
1 1/2 oz. pasta, whole-wheat

Directions: Oriental Pasta and Beef Stir-Fry

Cook pasta according to package directions; drain and set aside. Rinse and cut beef lengthwise into thin strips; set aside. Mince garlic and slice onion. Rinse and thinly slice bok choy and baby carrots; set aside. Heat oil in a large nonstick skillet to medium high; stir fry the beef two to three minutes until no longer pink. Remove beef from skillet. Add minced garlic, red pepper flakes and onion to skillet and saute for about one minute; then add bok choy and carrots; stir fry until vegetables are crisp tender, about five minutes. Return beef to skillet with cooked pasta and soy sauce and mix to thoroughly combine all ingredients; cook for one or two more minutes and serve.