Wednesday, February 25, 2009

One-Pot Wonder


I know I have posted several risotto recipes before, but they are such a wonderful weeknight meal that seems fancy. In addition, you can have a complete meal (vegetables, protein, and carbs) and only use one pot! In this version, we browned a 1/4 of an onion, chopped, and the arborio rice in a bit of butter and olive oil. Then, we added mushrooms to the mix until they became slightly tender. Next, we added a 1/4 cup of white wine, letting it absorb into the rice, stirring often. We then proceeded to add broth a 1/2 cup or so at a time. After about a cup or 1 1/2 cups have absorbed, we added chopped asparagus. Continue adding broth and letting it absorb until the rice is tender. Then, add in a can of garbanzo beans, allowing to heat through, and a splash of fresh lemon juice. Top with chopped parsley and shavings of Parmesan cheese. What could be more simple and delicious?

Tuesday, February 24, 2009

Impress the Guests


Two of my west coast dance friends came over for dinner on Sunday night. To both impress them (hopefully it worked) and to test out our new pasta attachment for our KitchenAid mixer, we thought we would try our hand at making ravioli. It turned out pretty well, although in we made a mistake in the final steps. All throughout the process, the recipe warns not to let the pasta dough get dry and tough. So, following those directions, we put the ravioli on wet paper towels. Inevitably, the ravioli all stuck to the paper towels and ripped when we tried to remove them. We were able to triage the majority of them. In the end, the pesto-ricotta and wild mushroom ravioli with a garden tomato sauce came out wonderfully tasty. We topped the dinner off with a variation on cheesecake bars. All-in-all, the meal was a success.

Fresh Egg Pasta for Ravioli (The Complete Book of Pasta and Noodles)

2 cups all-purpose flour
3 large eggs, beaten

1. Pulse the flour in the work bowl of a food processor fitted with the metal blade to evenly distribute and aerate. Add the eggs, process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 tsp. at a time; if the dough sticks to the side of the work bowl, add flour, 1 Tbs. at a time, and process until the dough forms a rough ball.)
2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.
3. Cut about one-sixth of the dough from the ball and flatten into a disk; rewrap the remaining dough. Run the dough through the widest setting of a manual pasta machine. Bring the ends of the dough toward the middle and press down to seal. Run the dough, open side first, through the widest setting again. Fold, seal, and roll again. Without folding, run the pasta through the widest setting 2 more times, until the dough is smooth. If at any point the dough is sticky, lightly dust with flour. Continue to run the dough through the machine; narrow the setting each time, until you use the last setting on the machine, and the outline of your hand is visible through the dough sheet. Lay the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to keep the pasta from drying out. Repeat the process with the remaining pieces of dough.

Pesto and Ricotta Filling (The Complete Book of Pasta and Noodles)

I have to say that we just used the leftover pesto we had in the fridge from another meal, but I'm sure that this filling recipe would be wonderful as well, or you could use premade pesto and simply add the ricotta and egg yolk. In addition, we halved this recipe and the other filling to match with the one batch of pasta. There was enough for 6 meals.

1/4 cup pine nuts, walnuts, or almonds
3 medium garlic cloves, threaded on a skewer
2 cups packed fresh basil leaves
2 Tbs. fresh flat-leaf parsley leaves (optional)
7 Tbs. extra-virgin olive oil
pinch salt
1/4 cup finely grated Parmesan cheese
2 cups ricotta cheese
1 large egg yolk

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
2. Meanwhile, bring a small saucepan of water to a boil. Lower the skewered garlic into the water; boil 45 seconds. Immediately run the garlic under cold water. Remove from the skewer; peel and mince.
3. Place the basil and parsley (if using) in a heavy-duty, quart-size, sealable plastic bag; pound with the flat side of a meat pounder until all the leaves are bruised.
4. Place the nuts, garlic, basil, parsley, oil, and salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheeses and egg yolk, and adjust the salt. (The filling can be covered and refridgerated overnight.)


Wild Mushroom Filling (The Complete Book of Pasta and Noodles)

2 Tbs. extra-virgin olive oil
2 medium garlic cloves, minced
10 oz. fresh wild or domestic mushrooms, stems trimmed and minced
1 oz. dried porcini mushrooms, rehydrated in 1 cup hot water, strained, and minced
1/4 cup minced fresh flat-leaf parsley leaves
salt and ground black pepper
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg yolk

1. Heat the oil in a medium skillet. Add the garlic and saute over medium heat until golden, about 2 minutes. Add the fresh mushrooms and cook until wilted, about 4 mintues. Stir in the porcini, parsley, and salt and pepper to taste. Cook until the liquid evaporates, about 2 minutes. Remove the pan from the heat and transfer contents to a medium bowl. Cool slightly.
2. Stir in the remaining ingredients. (The filling can be covered and refrigerated overnight.)

Ravioli Preparation (The Complete Book of Pasta and Noodles)

1. Use a pizza wheel or sharp knife to cut pasta sheets into long rectangles measuring 4 inches across. Place small balls of filling (about 1 rounded tsp. each) in a line 1 inch from the bottom of the pasta sheet. Leave 1 1/4 inches between each ball of filling.
2. Fold over the top of the pasta and line it up with the bottom edge. Seal the bottom and the two open sides with your fingers.
3. Use a fluted pastry wheel [or knife] to cut along the two sides and bottom fo the sealed pasta sheets.
4. Run the pastry wheel between the balls of filling to cut out the ravioli.
5. Bring 4 quarts of water to a boil in a large pot. Add 1 Tbs. salt and half the pasta. Cook, lowering the heat if necessary to keep the water at a gentle boil, until doubled edges are al dente, 4 to 5 minutes. With a slotted spoon, transfer the ravioli to warmed bowls or plates; add some sauce. Meanwhile, put the remaining ravioli in the boiling water and repeat cooking and saucing process. Serve immediately.


Garden Tomato Sauce (The Complete Book of Pasta and Noodles)

1 28-oz. can diced tomatoes packed in juice
3 Tbs. unsalted butter
1 small onion, minced
1 medium carrot, peeled and minced
salt
2 Tbs. minced fresh basil or flat-leaf parsley leaves

1. Melt the butter in a medium saucepan. Add the onion and carrot; cook over medium heat until the vegetable soften, but do not brown, about 10 minutes. Stir in the tomatoes and 1/2 tsp. salt; simmer until thickend slightly, about 10 minutes. Stir in the basil and adjust the seasonings. (The sauce can be covered and refrigerated for 2 days. Reheat before serving.)

Raspberry Cheesecake Bars (Cooking Light, March 2005)

So, I must admitt that we didn't read these directions very well before starting the preparation. We thought that these bars didn't have a crust; therefore, we decided to make an Oreo crust with Oreos and butter. Then, while mixing, we realized that we were making the crust. We added the second crust on top. I would choose to stick with just the Oreo crust next time, but perhaps if you follow the recipe all the way through the top crust would have been better.

1 1/2 cups all-purpose flour
3/4 tsp. salt
3 1/2 Tbs. butter, melted
1 cup packed brown sugar
1 1/2 tsp. vanilla extract, divided
3 large eggs, lightly beaten
1/2 cup granulated sugar
1/2 cup light sour cream
1 tsp. grated lemon rind
1 Tbs. fresh lemon juice
1 (8-oz.) package 1/3-less-fat cream cheese
cooking spray
1 1/2 cups fresh raspberries [or blackberries]

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combi9ne flour and salt, stirring with a whisk.
3. Combine butter, brown sugar, 1 tsp. vanilla, and eggs in a medium bowl, stirring with a whisk until smooth. Add flour mixture to butter mixture; stir just until moist.
4. Place 1/2 tsp. vanilla, granulated sugar, and next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
5. Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by Tbs. over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife.
6. Bake at 350 for 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Remove from pan by lifting foil. Remove foil; cut into 30 bar cookies.

Monday, February 23, 2009

Go Fish


Adam has been craving a lot of fish lately, so for Saturday night dinner we decided to incorporate fish into the meal. We went to the grocery store and found really beautiful (and on-sale) salmon. We paired it with a baked sweet potato and greens and beans with a splash of lemon juice. There wasn't actually much to this dinner in terms of preparation, but there was a lot to this dinner in terms of taste. For the salmon (and tofu, which was prepared in exactly the same way), we coated each side with salt and Paula Deen's Lady & Son's Pepper Mix, which is slightly sweet, and seared it in a cast-iron skillet with a touch of oil. The sweet potatoes were baked in a 425 oven for about 40 minutes after being rubbed with olive oil and pricked all over. Then, we put a pad of butter and a sprinkle of brown sugar over them. Greens and beans are such a healthy and easy way to get nutrients. Just place a bit of olive oil in a nonstick skillet, then saute the spinach or other greens and add white beans, a splash of lemon juice, salt, and red pepper flakes to taste. Voila! A fantastic meal!

Wednesday, February 18, 2009

Holy Mole!


A few weekends ago, Adam was cruising online looking for a recipe to make with the Cornmeal, Jalapeno, and Fresh Corn Scones we found in Cooking Light and started to salivate for. He ran into this recipe for Pueblo Chicken, which peaked our interest. It contains nuts, dried fruit, a fresh banana, and even chocolate. A seemingly weird combination to put over chicken (or the portabella mushroom and potatoes I had), but it was actually fantastic! The taste is very similar to a mole sauce, and, if thinned out, could definitely be used as such for enchiladas or any other Mexican dish. Even though this recipe may seem a bit too odd, give it a try; you might be pleasantly surprised.

Cornmeal, Jalapeno, and Fresh Corn Scones (Cooking Light, September 2007)

Instead of using a pastry blender, as advised in the recipe, we used a food processor up until adding the corn and jalapeno into the mixture when we transferred the dough into a medium-sized bowl. The food processor makes scone-making a breeze.

1 3/4 cups all-purpose flour (about 7 3/4 oz.)
3/4 cup cornmeal
1 Tbs. baking powder
1 tsp. kosher salt
4 1/2 Tbs. chilled butter, cut into small pieces
1/2 cup fresh corn kernels (about 1 ear)
2 Tbs. finely chopped seeded jalapeno pepper
1 cup nonfat buttermilk
cooking spray

1. Preheat oven to 400.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).
3. Turn dough out onto a lightly floured surface; knead lightly 2 or 3 times with lightly floured hands. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into, but not through dough. Bake at 400 for 25 minutes or until lightly browned. Cool on a wire rack.


Pueblo Chicken (www.cooks.com)

The recipe measures the ingredients in ounces, so we just estimated the proper amount and made it proportionate. In addition, the recipe calls for stewed chicken, but Adam simply butterflied a whole chicken by taking out its backbone and grilled it for about 40-50 minutes. I steamed some potatoes and grilled a portabella mushroom for the base of my meal.

3/4 lb. chiles (include some hot, med. & mild)
2 oz. pasa (raisins)
2 oz. almonds
3 1/2 oz. other nuts
3 1/2 oz. ciruela pasa (prunes)
3 1/2 oz. peanuts
1/4 slice white bread, broken in pieces
1/2 plantano (banana), cut up
1/4 tsp. each ground cloves, black pepper, cinnamon & anise
2 oz. ajonjoli (sesame seeds)
2 tbsp. lard
1 oz. (1/2 tablet) bitter chocolate
3/4 tbsp. sugar
2 chickens, cut up & stewed

1. Cut chilies in half, remove seeds and veins and fry in a little oil or lard, stirring with wooden spoon. Remove chiles from pan and then add fruits, nuts, bread and spices to the pan and fry them. Remove from pan. Brown the sesame seeds in the pan and set aside.
2. Grind the above ingredients except sesame seeds into a paste. Put the paste in a casserole with the 2 tablespoons lard, heat and stir to combine. Stir in the sesame seeds, chocolate, sugar and enough broth from the cooked chicken to make a sauce. Heat chicken in the sauce.

Tuesday, February 10, 2009

Roasted Tomato and Polenta Perfection


We had a bunch of leftover herbs from the tofu meal, so we decided a pesto dish was in order. We oven-roasted mini tomatoes and pan-fried polenta to make a delightfully delicious dinner that was sweet and tangy, smooth and crispy. This meal tantalizes all your taste buds.


Polenta with Oven-Roasted Tomato and Pesto

Pesto is a great way to use up extra herbs. You can combine any herbs with any type of nut, a bit of cheese, garlic, salt, and pepper with some olive oil in a food processor and create a fantastic pesto. I didn't put any (or many) ingredient amounts because we just used what we had. Simply test your pesto out to make sure it has the right combination of flavors.

1 package mini tomatoes (approximately 2 cups)
olive oil
salt and pepper
basil
parsley
2 cloves garlic
1 handful walnuts
Parmesan cheese
salt and pepper
olive oil
1 package polenta

1. Preheat oven to 300. On a baking sheet covered with aluminum foil, place all of the tomatoes. Coat tomatoes with olive oil, salt, and pepper to taste. Bake in the oven for 2 hours until soft and caramelized.
2. In a food processor, combine basil, parsley, garlic, walnuts, cheese, salt and pepper. Drizzle olive oil through the spout as the food processor is running until desired consistency of pesto has been reached.
3. In a nonstick skillet, heat 1 Tbs. olive oil over medium heat. Add the package of polenta, breaking polenta into pieces. Saute until the polenta has become crisp and slightly browned on the outside.
4. Plate by placing the polenta on the plate, top with tomatoes, and dollop with pesto. Enjoy!

Fancy Shmancy Tofu


While making the potato latkes, we glanced onto the next page and saw a delicious-looking recipe that we couldn't refuse to make: Tofu Steaks with Red Pepper-Walnut Sauce. This recipe takes a little bit more effort than a lot of the recipes we make and definitely more time. But, that being said, most of the time is spent idly waiting. This is a great new way to make an interesting tofu dish that I believe even meat eaters would like. The sauce has a spicy taste to it because of all the garlic that is blended up with the roasted red peppers and walnuts. We served the tofu over a bed of Harvest Grains (a product from Trader Joe's) and with a side of steamed asparagus and fresh tomatoes with a balsamic vinaigrette. The meal was a lovely combination of textures and flavors that just danced in our mouths.

Tofu Steaks with Red Pepper-Walnut Sauce (Cooking Light, December 2008)

1 (14-oz.) package water-packed reduced-fat extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 Tbs. chopped fresh parsley
2 Tbs. white wine vinegar
1 Tbs. chopped fresh thyme [we used 1 tsp. dried thyme]
1 Tbs. Dijon mustard
1/2 tsp. salt
1/2 tsp. crushed red pepper
8 garlic cloves, minced
1/2 cup all-purpose flour
1/2 cup egg substitute [2 eggs]
2 cups panko (Japanese breadcrumbs)
2 Tbs. olive oil
3 Tbs. chopped walnuts, toasted
1 (12-oz.) bottle roasted red peppers, drained

1. Cut tofu crosswise into 4 slices. Place tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Combine basil and next 8 ingredients in a large zip-top plastic bag. Add tofu to bag; seal. Marinate in refrigerator 1 hour turning bag occasionaly.
3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in another shallow dish.
4. Remove tofu from marinade, reserving marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat procedure with remaining tofu, flour, egg substitute, and panko.
5. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add tofu to pan; reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; keep warm.
6. Combine reserved marinade, walnuts, and bell peppers in a blender; process until smooth (about 2 minutes). Pour bell pepper mixture into pan; cook over medium-high heat 2 minutes or until thoroughly heated. Serve with tofu.

Purple Potato Pancakes


I have literally been craving potato latkes for over a year. I think about latkes over the holidays because I used to get together with my friend Sharon and her family for a Hanukkah celebration of latkes, dradles, and lots of laughs. We finally made them last week, bringing back all those good memories. They are a pretty simple meal, especially when you have a food processor to do all of the grating for you. And, they are not too unhealthy when you make it Cooking Light style. We paired the latkes with Greek yogurt and applesauce with a side of sauteed chard for a little green. Leftovers can be reheated in a nonstick skillet over medium heat without any additional oil.

Basic Potato Latkes (Cooking Light, December 2008)

The recipe calls for baking potatoes, but we actually used purple and the baby white potatoes. They worked just fine, so any type of potato on hand will do.

2 lbs. baking potato, peeled
1 small onion (about 6 oz.), peeled
1/4 cup egg substitute [or 1 egg]
2 Tbs. all-purpose flour
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley [which we didn't use]
3 Tbs. canola oil, divided

1. Shred potato and onion using shredding blade of a food processor. Combine shredded potato and onion in a colander over a large bowl; toss well to combine. Let stand 15 minutes, pressing occasionally with back of a spoon until most of liquid drains off. Remove colander from bowl. Carefully pour off potato liquid, reserving thick white layer of potato starch in bottom of bowl.
2. Combine egg substitute and next 3 ingredients in a small bowl, stirring with a whisk. Add egg mixture to potato starch in large bowl, stirring well with a whisk. Add potato mixture and parsley to bowl, tossing well.
3. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 Tbs. oil to pan, swirling to coat. Add potato mixture in 1/4-cupfuls to pan to form 6 latkes; flatten slightly. Cook 4 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 Tbs. oil and remaining potato mixture.

Friday, February 6, 2009

Practically Perfect in Every Way


This weeks' meals have a particular goal: get rid of extras in the fridge! One leftover ingredient from the rice we made last week was coconut milk. We also had some sweet potatoes in the pantry, so I cleverly thought to make a sweet potato soup with coconut milk. The soup uses only a few ingredients and barely takes any time at all. This will definitely be a keeper in our repertoire and I'm already thinking of new versions of the soup (perhaps tomato-coconut soup will be next). I gave some of the soup to my vegan co-worker today, and he gave it the thumbs up, so maybe you should try it too.


Sweet Potato Coconut Soup

4 1/2 cups vegetable broth
1 (14-oz) can coconut milk (I actually used a little bit less because of the rice last week, but a whole can will work perfectly)
2 massive sweet potatoes, cubed
1 Tbs. lime juice
1 jalapeno, minced
1/4 cup cilantro, finely chopped

1. Bring vegetable broth, coconut milk, and sweet potatoes to a simmer. Continue to simmer until the sweet potatoes are tender. With an immersion blender, blend the soup to the desired consistency. We kept some of the sweet potato cubes whole for added texture, but it could be blended until smooth if preferred. If you do not have an immersion blender, blend the soup in batches in a regular blend with the top open and a clean cloth over top to allow steam to escape (this will help in making sure the soup doesn't explode out of the blender).
2. Add the lime juice and jalapeno. When ready to serve stir in most of the cilantro, leaving the rest to garnish. Garnish the bowls of soup with remaining cilantro.

Tuesday, February 3, 2009

Touchdown!

You can tell we are finally getting into our groove here in Cali because we are now having get-togethers on a regular basis. Super Bowl Sunday was no exception. And with the Super Bowl event comes a lot of game-time food, stepped up a notch of course. We had an absurd amount of food, which is exactly the way we like it. A few of the dishes have been featured on the blog before, such as Buffalo Potatoes and the Most Amazing Queso Ever in "Let's Go, Raiders!" We also had the old stand-bys of guacamole, salsa, and veggies and hummus. The new additions were sliders, brats, and spinach-artichoke dip with pita chips. The sliders were simply little hamburgers on little buns with cheese and the standard ketchup, mustard, and mayo. The spinach-artichoke dip was a healthy version of the traditionally terribly tasty but terribly bad-for-you dip. The brats were the big seller of the night having been soaked in beer and topped with beer-cooked onions and sauerkraut. I can guarantee that noone went home hungry.


Baked Artichoke Dip (101cookbooks.com, Heidi Swanson)

We switched up this recipe a bit by not pureeing all of the artichoke hearts, merely chopping 1/4 of them into tiny pieces to add more texture to the dip. In addition, we added about 1 cup cooked spinach for more nutritional value and an extra punch of flavor.

2 (14-oz.) cans water-packed artichokes, well drained
4 oz. organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 tsp. fine grain sea salt, or more to taste
pinch of cayenne pepper
more Parmesan to sprinkle on top

1. Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.


Amber Ale Brats with Onion and Sauerkraut (Grilling with Beer)

8 fresh bratwursts
2 bottles (24 oz.) malty amber ale
1 Tbs. minced garlic
2 cups sauerkraut
2 large yellow onions, peeled and sliced
2 Tbs. applesauce
1 to 2 tsp. fennel seed (to taste)
1 tsp. group black pepper, or more to taste
1 Tbs. molasses
dijon mustard

1. Simmer brats with 14 to 16 ounces amber ale (just enough to cover) and minced garlic in deep skillet placed over hot grill. After 20 minutes, remove from beer and place brats on grill to brown.
2. Mix remaining amber ale, sauerkraut, onions, applesauce, fennel seed, pepper, and molasses in skillet placed over medium heat. Simmer uncovered until most of ale has reduced and onions are very soft. Serve brats on toasted or grilled buns with Dijon mustard, topped with several spoonfuls of well-drained sauerkraut and onion mixture.

Monday, February 2, 2009

Bold and Spicy


Adam has been in a huge fish mood lately. Luckily, we stumbled upon a recipe that we had most of the ingredients for and we thought would be delicious (with fish and tofu versions). We paired the spicy fish/tofu dish with fragrantly spiced rice and sauteed chard for a healthy, complete meal that left me only wanting more.

Fish with Cornmeal Chipotle Crust (Moosewood Restaurant New Classics)

Although the dish was quite delicious as is, I suggest broiling the fish or tofu for a minute or two before serving to ensure a nice crispiness.

4 firm fish fillets (5 to 6 oz. each)
1 Tbs. canned chipotles in adobo sauce, minced
1 1/2 Tbs. vegetable oil
1 1/2 Tbs. fresh lemon or lime juice
1 large garlic clove, minced or pressed
1/4 tsp. dried thyme
1/4 tsp. salt
1/2 cup cornmeal

1. Preheat the oven to 375. Lightly oil a large baking pan for the fish. Rinse the fillets, pat dry, and set aside.
2. In a bowl, combine the chipotles, oil, citrus juice, garlic, thyme, and salt and stir well. For a very smooth result, whirl all of the sauce ingredients in the bowl of a food processor or mini-processor.
3. Pour the sauce into a shallow bowl and place the cornmeal in another shallow bowl. Dip each fish fillet in the sauce: the thicker the coating, the spicier the fish will be. Then dredge the fillets on all sides in the cornmeal and arrange them in the prepared baking pan in a single layer.
4. Bake uncovered for about 25 minutes, until the fillets are golden and flake with a fork. Serve with generous wedges of lime.
Mint-Cilantro and Coconut Rice (Cooking Light, January-February 2006)

2 tsp. olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onions
3/4 cup fat-free, less-sodium chicken broth [or vegetable broth]
1/4 cup light coconut milk
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh cilantro

1. Heat oil in a medium saucepan over medium-high heat. Add rice; saute 3 minutes. Add onion; saute 1 minute. Stir in broth, milk, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.