Month: February 2020

Sole Florentine

Sole Florentine

  • 6 tablespoons unsalted butter
  • 1 tablespoon chopped shallot
  • 2 tablespoons flour
  • 1 cup half-and-half or light cream
  • 1 teaspoon sugar
  • 20 ounces frozen chopped spinach—thawed
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds lemon or gray sole fillets
  • 1 lemon — ½ juiced and ½ cut into 4 wedges
  • 1/4 cup bread crumbs
  1. Preheat broiler. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm. Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden. Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.

Snow Peas with Ginger

Snow Peas with Ginger

  • 1 1/2 tsp dark sesame oil
  • 3 cups snow peas (trimmed (about 8 ounces))
  • 1 tsp minced peeled fresh ginger
  • 2 Tbs low-sodium soy sauce
  • 1/8 tsp freshly ground black pepper
  1. Heat oil in a large nonstick skillet over medium-high heat. Add peas and ginger; sauté 3 minutes. Remove from heat; stir in soy sauce and black pepper.

Shrimp Fra Diavolo

Shrimp Fra Diavolo

  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 4 cups sliced cremini mushrooms — (about 10 ounces)
  • 2 1/2 cups Basic Marinara
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound peeled and deveined medium shrimp
  • Parsley sprigs — (optional)
  1. Cook pasta according to package directions. Drain; keep warm.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired.

Shrimp Pad Thai

Shrimp Pad Thai

  • 8 ounces uncooked spaghetti
  • 1/4 cup low-sodium teriyaki sauce
  • 2 tablespoons hot water
  • 3 tablespoons creamy peanut butter
  • 1/4 teaspoon Sriracha — (hot chile sauce, such as Huy Fong)
  • 2 teaspoons dark sesame oil
  • 1 teaspoon bottled minced garlic
  • 1 pound peeled and deveined large shrimp
  • 4 cups snow peas
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted peanuts
  • 5 lime wedges
  1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  2. Combine teriyaki sauce, hot water, peanut butter, and Sriracha, stirring with a whisk.
  3. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute. Add shrimp; sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens. Add pasta and snow peas; cook for 2 minutes or until thoroughly heated, stirring well. Sprinkle with cilantro and peanuts. Serve with lime wedges.