Grilled Salmon with Apricot-Mustard Glaze
A slightly sweet, simple glaze complements the fish. Pour viognier, if you're having wine. Time: 39 minutes.
Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
Cooking spray
Prepare grill.
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
Yield: 4 servings (serving size: 1 fillet)
CALORIES 342 (34% from fat); FAT 13.1g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 36.4g; CHOLESTEROL 87mg; CALCIUM 25mg; SODIUM 482mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 18.1g
Cooking Light, JUNE 2007
This was yummy, but it took longer than 6 1/2 minutes to cook. I served it with grilled pineapple rings and asparagus. All three of us liked it.
Linguine with Garlicky Clams and Peas
Fresh linguine from the supermarket's refrigerated section cooks quickly, so this dish comes together in a flash. Crusty bread and a tossed green salad will round out the meal.
1 (9-ounce) package fresh linguine
2 tablespoons olive oil
1 1/2 teaspoons bottled minced garlic
3 (6 1/2-ounce) cans chopped clams, undrained
1 cup organic vegetable broth (such as Swanson Certified Organic)
1/4 cup dry white wine
1/4 teaspoon crushed red pepper
1 cup frozen green peas
1/2 cup (2 ounces) preshredded Parmesan cheese
2 tablespoons chopped fresh basil
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Drain clams, reserving clams and 1/2 cup juice. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add clams and peas to pan; cook 2 minutes or until thoroughly heated. Add pasta to pan; toss well. Sprinkle with cheese and basil.
Yield: 4 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)
CALORIES 368 (29% from fat); FAT 11.9g (sat 3g,mono 6.9g,poly 0.9g); PROTEIN 19.8g; CHOLESTEROL 24mg; CALCIUM 166mg; SODIUM 961mg; FIBER 4.3g; IRON 1.9mg; CARBOHYDRATE 46.5g
Cooking Light, JUNE 2007
For this one I used regular dried pasta and substituted low sodium, fat free chicken broth for the vegetable broth. Very garlicky and yummy!
OK, enough with the recipes. Here are some more pictures from our trip:
Gerard had fun with Eliya and Anna at lunch (not so relaxing for the grown-ups!)
isnt' Anna a cutie!
Aldine and Noah:
Gerard with Eliya and Noah (why is it impossible to get 3 kids to smile and look at the camera at the same time?)
We went to *that* amusement park near Grandma and Grandpa's. Gerard had a ball. There were cute rides for little kids, but he definitely preferred the water park.
Gerard with Grandma on the merry-go-round:
Not a huge fan of this ride. We had to have them stop it early so he could get off.
on the boats:
the water slide:
Grandma and Morgan in the shade:
in the wave pool with Daddy:
those are pretty strong waves!
on the bumper cars:
My parents had a little get-together so our family friends could meet Morgan.
Patti with Gerard and Morgan:
Laura and Morgan:
Gerard and Christian:
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