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(EDITOR'S NOTE: The following column written by the Recipe Gals will be the last until further notice as the writers are going on hiatus.)
Well here we are at the beginning of March. We are all looking forward to longer and warmer days ahead. As we all know March can be just as unpredictable as January and February. I have a soup recipe to end the winter blues and a ridiculously easy cookie recipe that you can make when family or company is knocking at your door.
Italian Chicken and Vegetable Soup
2 tablespoons olive oil
1 roaster chicken from the deli, shredded
1 small onion, chopped
1 cup sliced carrots ( about 3 small )
2 1/2 cups sliced zucchini ( about 2 medium) quarter each slice
2- 14.5 ounce cans diced tomatoes
2- 14.5 ounce cans chicken stock, low sodium
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
Grated Parmesan, optional
In a large Dutch oven, heat oil over medium-high heat. Add onion and carrots, and cook for 5 to 10 minutes. Add the diced tomatoes, chicken broth and spices. Bring to a boil, reduce heat and add the chicken and simmer for 20 minutes. Add the zucchini and simmer for another 20 to 30 minutes uncovered. Top each serving with some grated Parmesan cheese if desired.
Hint: This is a gluten-free recipe. It goes great with a salad and some warm biscuits or bread.
This next recipe, like I said, is so simple and only requires one saucepan and a baking sheet.
Saucepan
Chocolate Cookies
1/2 cup (1 stick) salted butter
1/3 cup packed brown sugar
1/3 cup powdered sugar
1 tablespoon vanilla extract
1 large egg
1 cup dark chocolate chips
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a sil pad. Melt the butter in a medium saucepan over medium heat until lightly bubbling. Remove from the heat. Whisk in the brown sugar and powdered sugar until combined with the butter. Whisk in the vanilla and egg. Add 2/3 cup of the chocolate chips and fold with a spatula until almost completely melted. Stir in the flour, baking soda and salt until completely combined. Using a tablespoon scoop, place mounded balls onto the sheet pan. Pushing in the remaining 1/3 cup chocolate chips. Bake until the edges are crisp and the centers are still slightly gooey, 10-12 minutes.
Allow them to cool slightly before enjoying.
Hint: These can be made gluten-free. I used 1/2 cup gluten-free flour and 1/2 cup almond flour. I also used a #60 scoop for smaller cookies because they do spread. Didn't I tell you how easy these are? One pot and you have yourself a batch of cookies in no time. Great for unexpected company and nice warm and gooey treat for everyone.
-Pamela Rolley
Not many consider fish when thinking about dinners. This pan-seared halibut is a great, fresh option that is topped with a decadent lemon caper sauce.
Pan-seared Halibut with Lemon
Caper Sauce
Yield: 2 servings
1 pound fresh halibut, skinned and cut into two equal portions
4 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Few grinds black pepper
3-4 slices lemon
2 teaspoon fresh garlic, finely chopped
1/4 cup white wine such as Chardonnay
2 tablespoons lemon juice
2 tablespoon capers drained
2 tablespoons fresh flat leaf parsley chopped
Salt the top of the fish with just a small sprinkle of kosher or sea salt.
Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté pan and heat over medium heat.
Swirl the butter and oil around and once it starts to slightly brown, add the fish top side down. Sprinkle the side facing up with the rest of the salt and the pepper. Cook for five minutes then using one or two long fish spatulas, gently flip over being careful not to splash hot fat.
Add the lemon slices to the pan as the fish cooks and cook the fish for about 3-5 more minutes. Poke the fish to test for doneness or insert a small knife in the side of the center to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little undercooked in the center is fine. It will continue to cook outside of the pan.
Using one or two fish turners, remove the fish filets to a platter along with the cooked lemon slices.
Pour off all but two tablespoons of the fat left in the pan. Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the fat at the top and place back into the pan.
Keep the heat at medium and add the garlic and cook for one minute. Add the wine and cook to evaporate. Then add the lemon juice, capers and parsley. Cook for a minute then remove from heat and stir in the remaining 2 tablespoons of butter and stir to make the sauce.
Put the fish back into the pan along with any liquid from the platter, bring heat back to medium and use a spoon to spoon the sauce over the top and cook for 30 seconds then remove to a platter and serve.
Serve each portion with a cooked lemon slice and some of the pan sauce.
Continuing on with the fresh and lemony theme, these pudding cakes have a delicious, pillowy texture with a refreshing, fruity flavor.
Warm Lemon
Pudding Cakes
Servings: 6
3 large eggs, separated
1 cup milk (low-fat or whole)
2 teaspoons lemon zest, from 2 lemons
6 tablespoons fresh lemon juice, from 2 lemons
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup sugar
Fresh berries and Confectioners' sugar, for serving
Preheat the oven to 350 degrees Fahrenheit and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. Dust with Confectioners' sugar and serve with berries.
-Karen Sick
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings.