Jerk-Rubbed Catfish with Spicy Cilantro Slaw

Slaw is one of those things that I associate with heavy mayonnaise-laden picnic foods, and I often forget what a great light accompaniment it makes for a whole host of things. With just a bit of mayonnaise to cool things down, this slaw is a perfect complement to the spicy fish. We love our spicy food, and I was happy to get to use my jerk seasoning from Penzey's. This meal couldn't come together any faster. Just be careful chopping up the pepper!

Jerk-Rubbed Catfish with Spicy Cilantro Slaw
source: March 2010 Cooking Light
Yield 4 servings

Ingredients
3 cups cabbage-and-carrot coleslaw mix
2 tbsp chopped fresh cilantro
3 tbsp canola mayonnaise
2 tbsp fresh lime juice
1 1/2 tsp sugar
1 to 1 1/2 tsp finely chopped habanero or serrano pepper (I went with serrano. Habanero would be hotter.)
Cooking Spray
4 6 oz catfish fillets (I used swai.)
4 tsp Jamaican jerk seasoning

Preparation

1. Combine first 6 ingredients in a medium bowl, tossing well to coat.
2. Heat a grill pan or skillet over medium-high heat. Coat pan with cooking spray. Sprinkle jerk seasoning evenly over fish. Add fish to pan, cooking 3 minutes on each side or until fish is opaque and flakes with a fork. Remove from heat. Serve fish with slaw.

Nutritional Information
Calories: 256
Fat: 12.6 g
Protein: 26.6 g
Carb: 6.2 g
Fiber: 1.5 g
Sodium: 426 g

Peppery Pasta with Arugula and Shrimp

Spring has definitely sprung in middle Tennessee. The sun is shining, the birds are chirping, and the pollen has coated everything. That hasn't stopped us from eating outside though and enjoying the weather. And I absolutely love spring food. As fancy as this meal sounds, it was featured in the "Feed 4 for less than $10" section of Cooking Light. Halving the shrimp makes it go further, and the arugula bulks up the pasta. The contrast of textures in this meal is delightful. Make sure you use fresh-ground or other high-quality pepper.

Peppery Pasta with Arugula and Shrimp
source: April 2010 Cooking Light
Yield 4 servings

Ingredients
1 tbsp minced fresh garlic, divided
1 1/2 tsp black pepper, divided
1/2 tsp salt, divided
1 5 oz package fresh baby arugula
4 quarts water
8 oz uncooked linguine (or other long, thin pasta)
1 tbsp olive oil
1/2 lb peeled and deveined medium shrimp, cut in half horizontally
2 tbsp minced shallots
3/4 cup vegetable broth
2 tbsp fresh lemon juice
1 tbsp butter
1/2 cup shaved fresh Romano cheese

Preparation

1. Combine 2 tsp garlic, 1 tsp pepper, 1/4 tsp salt, and arugula in a large bowl; toss well.
2. Bring water to a boil in a large pot. Add pasta, cooking 10 minutes or until al dente. Drain. Add hot pasta to arugula mixture, and toss well until the arugula wilts.
3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 tsp salt, and 1/4 tsp pepper. Saute 1 minute. Add 1 tsp garlic and shallots. Saute 1 minute or until shrimp are pink. Remove shrimp from pan. Add broth and juice to pan to deglaze, scraping pan to loosen browned bits. Cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat, and stir in butter.
4. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top with 2 tbsp cheese each.
   

Nutritional Information
Calories: 409
Fat: 12.5 g
Protein: 26.1 g
Carb: 46 g
Fiber: 2.1 g
Chol: 107 g
Sodium: 671 mg

Creamy Barley with Tomato and Greens

The last time I was in Whole Foods, I picked up some barley on a whim. I normally try to stick to my list, but recipes that called for barley kept popping up and I was interested in trying something new, grain-wise. Of course, tomatoes, spinach, and feta are a great combination, though this recipe called for way too much onion, and I don't typically shy away from alliums. I have altered this recipe to reflect that change. The barley adds another dimension and texture, plus it's good for you! Joe was on-call when I made this dish, and when I told him what I had for dinner, he remarked, "That's a good Kira dish." I think that sums it up nicely.

Creamy Barley with Tomato and Greens
source: A Year in the Kitchen
Yields 4 servings

Ingredients
1 tbsp olive oil
1/2 large onion, finely chopped
Kosher salt and black pepper
1 cup pearled barley
2 cups vegetable stock
1 15 oz can fire-roasted diced tomatoes, drained (I used Italian-seasoned tomatoes)
1/2 cup dry white wine
1 8 oz. bag frozen spinach or 4 cups fresh baby spinach leaves, thawed and drained
1/4 cup feta cheese
Pinch of crushed red pepper flakes
Pinch of oregano

Preparation
Heat the oil in a large saucepan over medium heat.
Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, wine, and stock and bring to a boil.
Reduce heat and simmer, stirring occasionally, until the barley is tender, about 18-20 minutes.
Add the spinach, crushed red pepper and oregano.
Stir well, taste and adjust seasonings.
Divide among bowls and sprinkle with the feta.

Nutritional Info
Calories: 361.4
Total Fat: 7.7 g
Total Carbs: 54.2 g
Dietary Fiber: 11.1 g
Protein: 12.4 g

Aromatic Noodles with Peanut-Lime Sauce

My file of saved vegetarian recipes is overrun with pasta dishes, which is problematic since I try to only eat pasta one day a week to save myself from carb-overload. But when Joe asked for some type of peanut noodle dish, it gave me an excuse to dig through the file and pick one out that I had saved a long time ago, preferably one with lots of vegetables. I simplified the recipe a bit, blanching the vegetables in the pasta water rather than steaming them in a separate pot. This mixed everything together. Also, just a note of warning, check your nuts. I had these peanuts in the cupboard for WAY too long, and the fats had become rancid. Not tasty.

Aromatic Noodles with Peanut-Lime Sauce
source: Ellie Krieger via Apple a Day

Ingredients
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Preparation

1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.

2. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

3. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool.

4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, and red pepper flakes in a food processor or blender until smooth.

5. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Crispy Coconut Tofu Nuggets

I can't say that the phrase "tofu nugget" sounds particularly attractive, even for someone who is an adventurous eater. I knew they would be tasty, but, to Joe's credit, when I told him what we were having for dinner, he didn't even blink an eye. It helped that I explained that they were "like coconut shrimp" but with tofu. I had been wracking my brain to figure out what I would serve the nuggets with while we were traveling to Houston for a wedding. When we arrived at home, my mother had dropped off a sauce/marinade that my father had brought me: Mango Ginger Habanero Sauce. Yes, it was as good as it sounds, particularly with the nuggets. I served it with some steamed Asian vegetables as well.

Crispy Coconut Tofu Nuggets
source: Cara's Cravings

Ingredients
1 block firm tofu
2 egg whites
1/2 cup panko breadcrumbs
1/4 cup shredded coconut
zest from one lime

Preparation
Wrap the tofu in paper towels and place it under a plate, weighted down with a couple cans or jars. Let sit for 20-30 minutes.

Preheat oven 375F. Set a cooking rack on top of a baking sheet, and spray with nonstick cooking spray.

Pour the egg substitute or egg whites in a shallow dish. Mix together the panko, coconut, and lime zest and pour onto a plate.

Slice the tofu crosswise into 6 slabs, and then cut each rectangle diagonally into two triangles. (I sliced mine into rectangles.) Season the tofu wedges with salt and pepper. Dip each one into the egg, then dredge in the panko mixture and set on the cooling rack.

Bake for about 25-30 minutes, turning halfway through, until lightly browned and crispy on both sides.

Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 209.9
Total Fat: 8.7 g
Cholesterol: 0.0 mg
Sodium: 16.7 mg
Total Carbs: 14.0 g
Dietary Fiber: 2.3 g
Protein: 14.3 g