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View Full Version : I need a few recipes from EW Spring 2004



deniseannsc
02-12-2005, 05:32 PM
If someone has these recipes typed or in MC could you please post them. They are from Eating Well Spring 2004.

Baja-Style Shrimp - 33
Ginger-Steamed Tilapia - 38
Spicy Cornmeal-Crusted Catfish - 35
Shrimp with Artichokes & Lemon - 33

Thanks so much~ :)

CindyWeightWatcher
02-12-2005, 09:28 PM
I do not like seafood so they are not in my Mastercook,
but I'll fax them or mail them to you if you PM me!

Terrytx
02-13-2005, 08:30 AM
* Exported from MasterCook *

Baja-Style Shrimp

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade and Shrimp:
2 tablespoons tequila
1 tablespoon lime juice
1/2 teaspoon salt, or to taste
1 pound shrimp (30-40 per pound)
Sauce:
3 teaspoons extra virgin olive oil, divided
2 cloves garlic, minced
1/4 teaspoon ground cumin
3 cups shredded Savoy cabbage or green cabbage*
1 medium tomato, chopped
1 jalapeno pepper, seeded and minced
4 scallions, thinly sliced (2/3 cup)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Combine tequila, lime juice and salt in a medium bowl. Add shrimp and
toss to coat. Cover and marinate in refrigerator for 10 to 15 minutes,
tossing occasionally. Drain well, reserving marinade.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat.
Add shrimp and cook, turning once, until barely pink, about 30 seconds per
side; transfer to a plate. Add the remaining 2 teaspoons oil to the pan.
Add garlic and cumin; cook, stirring until fragrant, about 30 seconds.
Stir in cabbage, tomato, and jalapeno; cook until cabbage starts to
soften, 3 to 4 minutes. Add the reserved marinade; simmer for 2 minutes.
Add scallions and return shrimp and any accumulated juices to the pan;
heat through. Serve immediately, sprinkled with cilantro and lime juice.

serving size: 1 geberous cup - 194 cal, 6g fat, 172mg chol, 7g carb, 25g
pro, 2g fiber, 477mg sod.

Source:
"Eating Well-spring/04"



NOTES : *To cut down on prep time, use packaged coleslaw mix.



* Exported from MasterCook *

Ginger-Steamed Tilapia

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3 inch) piece fresh ginger, peeled and cut into julienne
strips (about 1/2 cup)
1 pound tilapia fillets, cut into 4 portions
1/3 cup soy-Chile Dipping Sauce (see recipe)
1 bunch scallions, white and pale green parts
only, thinly sliced

Bring 1 to 2 inches of water to a boil in a pot large enough to hold a
bamboo steamer. (If you don't have a steamer, improvise by setting mugs
upside down in a large pot and resting a plate on top.)

Spread ginger on 2 heatproof plates that will fit into the steamer baskets
while allowing steam to come up around the sides. Place tilapia on the
ginger and set a
plate in each steamer basket. Stack the baskets, cover and set over
boiling water. Steam until fish is opaque in the center, 8 to 10 minutes.

Meanwhile, prepare Soy-Chile Dipping Sauce.

Carefully open the steamer baskets, tilting the lid away from you. With a
slotted spatula, transfer the fish to serving plates, leaving the ginger
behind. Sprinkle the tilapia with scallions and serve with the dipping
sauce.

130 cal, 2g fat, 48mg chol, 5g carb, 23g pro, 1g fiber, 623mg sod.

Source:
"Eating Well-spring/04"



Serving Ideas : stir-fried bokchoy and shiitake mushrooms and brown rice





* Exported from MasterCook *

Spicy Cornmeal-Crusted Catfish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound catfish fillets, cut into 4 portions
1 cup 1% low-fat milk
1/4 cup Tangy Tartar Sauce (see recipe)
1/2 cup yellow cornmeal
1/2 cup chopped fresh parsley
1 clove garlic, minced
1/2 to 1 teaspoon cayenne pepper
1/4 teaspoon salt, or to taste
cooking spray
1 lemon, cut into wedges

Place fillets in a single layer in a shallow glass dish. Pour milk over
the fish; cover and refrigerate for at least 30 minutes or up to 2 hours.

Meanwhile, make Tangy Tartar Sauce.

Preheat oven to 500 degrees. Combine cornmeal, parsley, garlic, and
cayenne to taste in a shallow dish. Remove the fish from the milk,
sprinkle both sides with salt and dredge in the cornmeal mixture. Coat a
baking sheet with cooking spray. Place the fish on it and lightly coat
the fish with cooking spray.

Bake until the fish is firm to the touch and opaque in the center, 10 to
15 minutes. Serve immediately, with tartar sauce and lemon wedges.

220 cal, 11g fat, 56mg chol, 10g carb, 19g pro, 1g fiber, 137mg sod.

Source:
"Eating Well-spring/04"




Serving Ideas : Tangy Tarter Sauce along with roasted red-skinned potatoes, steamed green beans and cherry tomatoes. Thes fillets also make delecious sandwiches,







* Exported from MasterCook *

Shrimp with Artichokes and Lemon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade and Shrimp:
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste
1 pound shrimp (30-40 per pound), peeled and
deveined
Sauce:
3 teaspoons extra virgin olive oil
1/2 cup finely chopped shallots or onion
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, rinsed and halved
2 tablespoons water
2 teaspoons freshly grated lemon zest

Combine sherry, lemon juice, and salt in a medium bowl. Add shrimp and
toss to coat. Cover and marinate in the refrigerator for 10 to 15
minutes, tossing occasionally. Drain well, reserving marinade.

Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat.
Add shrimp and cook, turning once, until barely pink, about 30 seconds per
side; transfer to a plate. Add the remaining 2 teaspoons oil to the pan.
Add shallots (or onion); cook, stirring often, until translucent, 2 to 3
minutes. Add garlic; cook, stirring, for 30 seconds. Add artichoke
hearts and cook, stirring, until heated through. Add water and the
reserved marinade; simmer for 1 minute. Add lemon zest and return shrimp
and any aacmulated juices to the pan; heat through. Serve immediately.

seerving size: about 1 cup - 228 cal, 5g fat, 172mg chol, 16g carb, 27g
pro, 4g fiber, 764mg sod.

Source:
"Eating Well-spring/04"

deniseannsc
02-13-2005, 02:46 PM
Thank you to you both. CindyWeightWatcher for offering to send the recipes to me and Terrytx for posting the recipes! :D I can't wait to add these the my weekly menus.

madpots
02-14-2005, 03:20 PM
These look really good, but I am having trouble imagining shrimp and cabbage! Could you post the recipe for Tangy Tartar Sauce? I have been trying to find a really good recipe for tartar sauce. TIA

cher48603
02-14-2005, 03:44 PM
Originally posted by madpots
These look really good, but I am having trouble imagining shrimp and cabbage! Could you post the recipe for Tangy Tartar Sauce? I have been trying to find a really good recipe for tartar sauce. TIA
It's posted here. (http://community.cookinglight.com/showthread.php?s=&threadid=70624) Let us know how it is.

madpots
02-14-2005, 05:04 PM
I'm going to try that soon....love capers.