Newsworthy: Sweet Paul Magazine Launches

Sweet Paul magazine launched today. Paul did a wonderful job and I am a proud contributor. Stop on by!

Going East: Indian-spiced fish wrapped in phyllo

Indian-spiced Halibut in Phyllo
(serves 4)

4 6-8 oz fillets of halibut, skin and bones removed
1 package phyllo dough, defrosted according to package directions
1/2 tsp ground fenugreek seeds
1/2 tsp brown mustard seeds
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
Olive oil spray

I adore fish. When I prepare fish at home, I most often pan fry it in a pan coated with 1/8 inch of oil, allowing one side to crisp. I must share my favorite recipe for salmon prepared this way. One way I occasionally shake things up by wrapping it in phyllo dough and baking it in the oven. It takes no more time and is a nice variation to a more typical preparation. I love Indian spices and think they go particularly well with fish. Halibut is my favorite for its firm but flaky texture and non-fishy taste. Phyllo can be a little temperamental: the trick is to work quickly and keep the phyllo covered with a damp cloth while you are working. This simple recipe is a nice introduction to phyllo if you've never used it before.

Pat fish dry. Working quickly, lay one phyllo sheet on counter with short side facing forward. Spray with olive oil. Top with a second sheet of phyllo dough. Spray with oil. Place one piece of fish horizontally on sheet near start of pastry closest to you, about two inches from the end. Season generously with spice mixture and sprinkle with salt. Fold sides on top of fish and then slowly roll fish away from you to encase completely in dough. Arrange packet seam-side down on a non-stick baking sheet. Spray with olive oil. Repeat with remaining filets. Bake for 15 minutes until phyllo is golden and fish is cooked through. Serve immediately.

Cool and crunchy: vinegary cucumber salad

Ever notice that sometimes just cutting something differently seems to make it taste better? I'm having a little love affair with my new extra-wide peeler. It's just making my salads much more interesting. Today, a long seedless cucumber, sliced into thin strips, paired with some scallion microgreens from the farmer's market, turned into a fresh, crunch salad with a lot of interest. I have even grander plans for my peeler! Stay tuned. : )

Crunchy vinegary cucumber salad

1 large seedless cucumber, sliced thin lengthwise and rolled decoratively
1 medium shallot, chopped small
3 Tbs champagne vinegar
generous pinch sea salt
Freshly ground black pepper
Microgreens to garnish, if desired

Combine salt, vinegar and shallot. Set aside and allow to marinate for ten minutes. Slice cucumber. Season with pepper. Drizzle with dressing when ready. Sprinkle with microgreens if desired. Serve cold.

Getting ready for warmer weather: fruit smoothies

We have had some short bouts of warm weather. Enough to remind me that we are getting toward that time of year where lighter clothes come out of storage and where I have a desire to start eating lighter and more healthfully. I have already vowed to cut out unhealthy snacks and try to eat breakfast more regularly. I'm not giving up my weekend waffles though! Those must stay!

When I do want an effort-free snack or quick meal replacement I love homemade smoothies. In addition, I recently gave in and purchased a Vitamix blender (a major splurge) and now I will jump on any excuse to use it. I have two favorite smoothies: a frozen berry smoothie (raspberry is my favorite) and banana. The banana smoothie requires fresh bananas which I don't always have on hand, but you can buy frozen berries and keep them in the freezer all year long for a smoothie on demand!

Frozen berry smoothie

1 cup frozen berries (raspberries are my favorite)
1/2 cup skim milk
1/2 cup plain yogurt (optional)
1 cup ice
1 scoop vanilla flavored protein powder (you don't need this but adding a sugar-free whey protein powder will turn the smoothie into the perfect snack and keep you full for hours)
Agave to sweeten, if desired

Blend all ingredients in blender until ice is completely crushed and drink is thick and well-blended. I like my smoothies fairly thick, but you can add additional milk or water to loosen if desired.

Banana smoothie

1 ripe fresh banana
1/2 cup skim milk
1/2 cup plain yogurt (optional)
1 cup ice
1 scoop vanilla-flavored protein powder (see note above)
Agave to sweeten, if desired

Blend all ingredients in blender until ice is completely crushed and drink is thick and well-blended.

note: I like my smoothies fairly thick, but you can add additional milk or water to loosen if desired.