Get Griddling!

We've had lots of fun creating new recipes with our Cuisinart GR-4 Griddler Panini maker. Desiree H. of Philadelphia is the winner of our latest giveaway for the Griddler and we're sure she'll have fun experimenting with it as well. Here's one of our favorites to get you started Desiree! For those of you who do not yet own a Panini maker, just cook it in a skillet with a heavy pot on top to flatten the sandwich a bit. Enjoy!


Tuna & Artichoke Panini
Makes 4 servings

One 6-ounce can light or albacore tuna, drained and flaked
One 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
½ cup preshredded reduced-fat Cheddar cheese
¼ cup olive tapenade
4 teaspoons extra virgin olive oil
Eight 1/2-inch-thick slices Italian bread (about 5 x 2 ½ inches)

Preheat the Panini grill on high heat. Combine the tuna, artichoke hearts, cheese, and olive tapenade in a bowl and set aside. Lightly brush one side of each slice of bread with olive oil. Place 4 slices of bread on the work surface, oiled side down. Divide the tuna mixture evenly between the bread. Top with the remaining slices of bread, oiled side up. Place sandwiches in the Panini press and cook until golden brown, about 5 minutes. Slice each sandwich in half and serve.

Nutrition Information per Serving:
240 calories, 14g fat (3g saturated, 0.2g omega-3), 660mg sodium, 14g carbohydrate, 2g fiber, 17g protein, 15% calcium

Fishing for Compliments!

When we each received our Master’s Degrees at Boston University back in the 1980s, we didn’t expect to return 20 years later to teach a cooking class for 25 members of the National Fisheries Institute. But that’s just what we did last week. And what a fun time we had! After showing folks how to dice a mango, cut a sweet potato, and juice a lime, we all went into the commercial kitchen and cooked up a storm.

We all prepared and then enjoyed an appetizer of Crispy Shrimp with Garlicky Sautéed Spinach, followed by Almond Crusted Tilapia with Mango-Cilantro Salsa, Sweet Potato Fries, Mesclun Salad with Simply Sweet Vinaigrette, and ended with Chocolaty Coconut Torte with Fresh Raspberries. We ended our meal with a hilarious contest to see who could hand whip cream fastest to serve with the torte.
Here’s one of the favorite recipes that we invite you to try. We guarentee you'll love it!

Crispy Shrimp with Garlicky Sautéed Spinach

Makes 5 Appetizer Servings

1 pound jumbo raw shrimp (15 count), shelled and deveined

1 large egg (preferably an omega-3 egg), beaten
1 cup Panko (Japanese style) bread crumbs

1/4 cup grated Parmesan cheese
2 tablespoons ground flaxseed
1 tablespoon canola oil
1 tablespoon butter

1 tablespoon canola oil
1 garlic clove, minced
One 10-ounce bag prewashed baby spinach
Kosher salt
Freshly ground pepper
1 lemon cut into wedges

Flatten each shrimp gently with a mallet or rolling pin and set aside. Combine the bread crumbs, Parmesan cheese, and ground flaxseed in a shallow bowl. Place the egg in a separate bowl. Dip each shrimp in the egg, then coat evenly with the bread crumb mixture. Arrange on a plate. Heat the oil and butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until crispy and cooked through, 1 to 2 minutes per side. You may need to cook the shrimp in two batches depending on the size of your skillet.

Meanwhile, heat the oil in another large nonstick skillet or saucepan over medium heat. Add the garlic and cook until golden, about 1 minute. Add the spinach, raise the heat to medium-high, and cook, stirring frequently, until the spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste.

To serve, divide the spinach and shrimp evenly onto five plates, and garnish with a lemon wedge.

Nutrition Information per Serving: 290 calories, 14g fat (3g saturated, 1.9g omega-3), 170mg cholesterol, 430mg sodium, 15g carbohydrate, 4g fiber, 26g protein, 50% vitamin A, 25% vitamin C, 30% iron

Fish is Brain Food!

Last week, the 13-year-old winner of the Scripps National Spelling Bee stated with confidence that he almost always eats fish before a competition because, “it’s good for the brain.” Evan O’Dorney, who often orders a tuna salad sandwich from Subway, is clearly one smart cookie!

Recent studies confirm a link between seafood and brain development. One study from Rush University Medical Center in Chicago found that a diet rich in seafood reduces the rate of cognitive deterioration in the elderly. For those of us (especially overworked cookbook authors) who experience signs of cognitive deterioration on a daily basis, this is great news!

To get more seafood into your diet, try this super-easy recipe.

Scoop-It-Up Tuna Salad
Makes 2 Servings

One 6-ounce can solid white or light tuna in water, drained and flaked
1 small carrot, shredded (about 1/2 cup)
3 tablespoons light canola mayonnaise
Salt and pepper

Scoopers: Baked tortilla chips, cucumber wheels, mini whole wheat pitas, whole grain crackers

Combine the tuna, carrot, mayonnaise, and salt and pepper to taste in a medium bowl and mix well.
To pack for a school lunch, place the tuna salad in a plastic container with a tight-fitting lid. Pack “scoopers” in separate containers.

Nutrition Information per Serving: 200 calories, 9g fat (0.5g saturated, 1.5g omega-3), 530g sodium, 6g carbohydrate, 1g fiber, 20g protein, 90% vitamin A

Watch a video clip of this recipe on MealMakeoverTV.com:
http://www.mealmakeovermoms.com/flash/tvTunaSalad.html

Spring Showers Bring Inspiration

Spring is an amazing time of year in New England (that’s where we both live). But as diehard New Englanders know, the annual arrival of the daffodils and tulips can sometimes be usurped by rain and mud. Well, wouldn’t you know it: it’s school vacation week and it’s been raining solid for five straight days. To make the best of the situation, we took advantage of yesterday’s downpour by putting our two youngest taste testers – Janice’s daughter Leah, age 7, and Liz’s 8-year old, Simon, to work (well, sort of). As we rushed around the kitchen measuring ingredients and debating the merits of carrots, the kids built Legos, played knee hockey (a first for Leah to be sure), and sampled our latest recipe creation! So as we survive April showers, we bring you this delicious new seafood dish that’s sure to bring sunshine to everyone’s day!

Seafood is rich in heart-healthy omega-3 fats, but it's not the only source. Watch our video for easy ways to increase your omega-3 intake. Click here

Teriyaki Salmon in Foil
Makes 4 servings

1/4 cup lite teriyaki sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger *
1 teaspoon cornstarch
1 ½ cups snow peas (about 4 ounces), trimmed
1 large carrot, cut into 2-inch long very thin “matchstick” strips (about 1 cup)
Four 5-ounce salmon filets, skin removed
Salt and freshly ground pepper
1 tablespoon toasted sesame seeds, optional

Preheat oven to 400°F. Cut four 12-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended. Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired.

* For convenience, use bottled minced ginger. Serve with rice and your favorite fruit on the side.


Nutrition Information per Serving: 240 calories; 7g fat (1g saturated; 1.6g omega-3); 450mg sodium; 12g carbohydrate; 2g fiber; 33g protein; 110% vitamin A; 25% vitamin C