Salmon Teriyaki

1 pound salmon filets

¼ cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon honey

2 teaspoons minced ginger

½ teaspoon cornstarch

In a medium bowl whisk together soy sauce, vinegar, honey, ginger, and cornstarch.  Add the salmon and toss gently to coat; cover and refrigerate 30 minutes, turning over half-way through.

Spray a broiler pan with cooking spray.  Arrange salmon on the pan.  Save the marinade.  Broil until the salmon is browned and cooked through, 8-10 minutes.  Meanwhile, pour the reserved marinade into a saucepan.  Bring to a boil.  Boil, stirring frequently, until thick, about 1 minute  serve the salmon with sauce on the side.  

 serves 4
("Around the World Cookbook)

Marinated Veggies

For vegetables:

8 ounces mushrooms, stems removed

1 zuchinni, cut into small chunks

1 yellow squash, cut into chunks

½ lb baby sweet peppers, halved

For marinade:

¼ cup extra virgin olive oil

1 garlic clove, minced

¼ tsp black pepper

½ tsp salt

2 tablespoons fresh lemon juice

1 tablespoon fresh cilantro, chopped

Mix all marinade ingredients in a medium bowl and whisk together.  Add all prepped veggies to large ziplock bag.  Pour marinade over veggies and toss until evenly coated.  Place in refrigerator for at least a few hours, or overnight.  Remove veggies from marinade and place on broiler pan.  Broil until tender and slightly brown, about 10 minutes. 

(Can also put veggies on wooden skewers and grill or broil)

serves 4

Egg Bread Puddings

8 ounces multigrain bread with seeds
¾ cup shredded sharp cheddar cheese

¼ cup chopped scallions, divided

¾ cup skim milk

¼ cup chicken broth

freshly ground black pepper

3 ounces minced ham (optional)

3 large egg yolks, lightly beaten

3 large egg whites

sour cream

Preheat oven to 375.

Toast bread in toaster; spread with butter; cut into small cubes.  Cool.

Combine bread, ½ cup cheese, 3 tablespoons scallions, milk, chicken broth, black pepper, ham, and egg yolks in a large bowl.  Place egg whites in a small bowl; beat with a mixer at high speed until foamy.  Gently fold egg whites into bread mixture. 

Spoon about 1 cup bread mixture into each of 4 ramekins coated with cooking spray.  Divide remaining ¼ cup cheese and 1-tablespoon scallions evenly among ramekins.  Bake at 375 for 20 minutes or until lightly browned.  Top each serving with sour cream.  

Serves 4
adapted from ("Cooking Light)

Tofu Fried Rice

(adapted from “Cooking Light”)

serves 4

2 cups uncooked brown rice

2 tablespoons olive oil

1 (14 oz) package firm tofu, drained and cut into small cubes

2 large eggs, lightly beaten

1-cup scallions, sliced

1 cup frozen peas, thawed

1 cup shredded or chopped carrots

2 garlic cloves, minced

1 teaspoon minced ginger

2 tablespoons rice wine vinegar

3 tablespoons lower-sodium soy sauce

1-tablespoon hoisin sauce

Cook brown rice according to package directions, omitting salt and fat.

Heat a large nonstick skillet over medium heat.  Add olive oil; swirl to coat.  Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.  Remove from pan.  Add 1 tablespoon olive oil, scallions, carrots, garlic, ginger, and peas to pan.   Cook until vegetables are tender. Meanwhile, combine vinegar, soy sauce, hoisin sauce.  Pour eggs into vegetable mixture and scramble as you stir them into the vegetables.  Add rice and tofu to vegetables; stir to combine.  Add soy sauce mixture and stir to coat everything.  Cook 1 minute.