Home' Trinidad and Tobago Guardian : April 9th 2017 Contents B5
SMOKED SALMON AND
ROASTED RED PEPPER
8 eggs, lightly beaten
3/4 cup low-fat cottage cheese or crumbled
reduced-fat feta cheese
1 teaspoon Italian seasoning, crushed
1/4 teaspoon black pepper
Non-stick cooking spray
1/2 cup chopped red onion
2 cloves garlic, minced
4 cups baby spinach or torn spinach
1/2 cup thinly sliced seeded roasted red sweet
1 ounce thinly sliced, smoked salmon (you can
also use smoked turkey or low-fat, reduced-so-
dium cooked boneless ham), chopped
1. Preheat broiler. In a bowl combine eggs, cot-
tage cheese, Italian seasoning and black pep-
2. Coat an unheated large cast-iron or broil-
er-proof non-stick skillet with cooking spray.
Preheat skillet over medium heat. Add onion
and garlic. Cook about 4 minutes over medi-
um heat or until onion is just tender, stirring
occasionally. Stir in spinach; cook 1 minute
more or until wilted.
3. Pour egg mixture over vegetables in skillet.
Cook over medium heat. As mixture sets, run
a spatula around edge of skillet, lifting egg
mixture so uncooked portion flows underneath.
Continue cooking and lifting edges until mix-
ture is almost set. Sprinkle roasted red sweet
peppers and salmon (or other meat) on top.
4. Place skillet under broiler 4 to 5 inches from
heat. Broil about 2 minutes or until just set.
Let stand 1 minute. Cut into wedges and
ROAST LEG OF LAMB
Ingredients for lamb
1 tablespoon Dijon mustard
1 tablespoon capers
1 tablespoon olive oil
3 garlic cloves, roughly chopped
3 sprigs rosemary, leaves removed
1 lamb leg weighing 2.4kg, shank on
Ingredients for the Gravy
2 tablespoons plain flour
1 cup red wine
1/2 cup water
1. Preheat oven to 400°F. Using an immer-
sion blender, combine butter, mustard,
capers, oil, garlic and rosemary. Process
to a paste. Season to taste.
2. Rub paste all over lamb to coat, then
place on a trivet in a baking dish. Bake
30 minutes. Reduce heat to moderate,
350°F and bake a further 2 hours.
3. Transfer lamb to a plate. Rest, covered
loosely with foil for 20 minutes.
To make the Gravy:
4. Place baking dish with pan juices on
stovetop. Add flour and cook, stirring,
on medium, 1-2 minutes. Remove from
5. Gradually add combined wine and water,
stirring until smooth. Return to heat and
cook, stirring, until boiling. Reduce heat
to low and simmer 3 minutes. Season to
6. Serve lamb in slices with gravy, roast
vegetables and peas. (Serves 4 to 6.)
3/4 to 1 cup apple cider vinegar
1/4 cup firmly packed dark brown sugar
1/4 cup vegetable oil
3 tablespoons dried crushed red pepper
4 teaspoons salt
2 teaspoons pepper
2 (2 1/2- to 3-pounds) cut-up whole
chickens or use 8 skinned and boned
chicken breast halves and 8 skinned and
boned chicken thighs
1. Stir together first 6 ingredients until
2. Place half each of vinegar mixture and
chicken in a large zip-top plastic freez-
er bag; seal. Repeat procedure with
remaining vinegar mixture and chick-
en, placing in a separate zip-top plas-
tic freezer bag. Chill chicken at least
2 hours or overnight, turning occa-
3. Remove chicken from marinade, dis-
4. Grill chicken, covered with grill lid,
over medium-high heat (350° to 400°)
4 to 5 minutes on each side, turning
occasionally until done. (Cooking time
may take 35 to 40 minutes.)
HAM AND MUSHROOM
8 ounces fresh cremini mushrooms, thin-
ly sliced (about 3 cups)
1 1/4 cups zucchini, halved and thinly sliced
1/2 cup chopped onion
2 tablespoons olive oil
3 cups chopped cooked ham
1 15 to 16 ounce jar Alfredo sauce
1 cup milk or half-and-half
1 8 ounce package shredded Italian blend
12 no-boil lasagna noodles
1. In a very large skillet, cook mushrooms,
zucchini and onion in hot oil over medi-
um heat about 8 minutes or until veg-
etables are tender, stirring occasionally.
Stir in ham, Alfredo sauce and milk.
2. Spread 1 1/2 cups of the ham mixture
in the bottom of a 3-quart rectangular
baking dish. Sprinkle with 1/2 cup of
the cheese. Top with four noodles, over-
lapping as needed. Repeat layering twice.
Spread remaining ham mixture evenly
over top layer of noodles.
3. Cover with foil and bake at 350 degrees
F about 45 minutes or until noodles are
tender when pierced with a fork. Uncov-
er and sprinkle with remaining cheese.
Bake, uncovered, 5 minutes more. Let
stand 10 minutes before serving.
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