2004 Recipe Archive

2004 Index by Category

2003 Recipe Archive

2003 Index by Category

2002 Recipe Archive

2002 Index by Category

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Week of 3/24/2003

Halibut with Pepper Relish
Colorful and delicious!

3 Tbls. olive oil
1 1/2 cups coarsely chopped red bell pepper
1/2 cup chopped red onion
3 large garlic cloves, chopped
1 Tbls. chopped fresh thyme
1/2 cup coarsely chopped pimiento-stuffed green olives
1 Tbls. balsamic vinegar
1 Tbls. tomato paste
Cayenne pepper
4 (8-to 10-oz.) halibut fillets
Fresh thyme sprigs

Preheat oven to 375° F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic and thyme. Saut? until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar and tomato paste. Season relish to taste with cayenne, salt and pepper.

Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.

Banana Coffee Cake with Citrus Glaze
 

Cake:
3 cups unbleached all-purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
3 eggs, slightly beaten
2 cups mashed banana (about 5 or 6 medium bananas)
1 1/2 cups sugar
3/4 cup vegetable oil
1 1/2 tsp. lemon zest
1/2 cup toasted pecans, chopped

Glaze:
1 1/2 cups sifted powdered sugar
2 Tbls. orange juice
orange or lemon zest (optional)

Grease a 10-inch tube pan. Heat oven to 350° F. In a large bowl combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg. Make a well in the center of the dry mixture; set aside. Combine eggs, banana, sugar, oil and lemon zest in another large bowl. Once combined, mix all at once to dry mixture. Stir just until moistened (batter will be lumpy). Fold in nuts.

Spoon batter into prepared pan. Bake in 350° oven for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Wrap and store overnight. To serve, drizzle with Citrus Glaze and additional zest if desired. If freezing, glaze after thawing and before serving.

Citrus Glaze: In a small bowl stir together powdered sugar and 2 tablespoons orange juice. Add enough juice, 1 teaspoon at a time, to make glaze thin enough to drizzle.

Roasted Baby Carrots
A very tasty way to get your "5 a day"...

1 lb. baby carrots
2 tsp. olive oil
1 Tbls. chopped fresh thyme
1/2 tsp. salt
1 tsp. lemon zest
1/4 tsp. freshly ground pepper
1 or 2 diced green onion

Preheat oven to 450° F. In a large bowl, combine carrots and olive oil, thyme and salt. Spread carrots in a single layer on a baking sheet. Bake for 30 minutes or until tender and lightly browned, stirring every 10 minutes. Remove from oven; transfer to a serving plate. Sprinkle with lemon zest, pepper, and green onion; toss well. Serve immediately. Makes 4 (2/3 cups) servings.