- Love at First Bite Cookbook, by Gina Meyers
Thai Prawn Curry with
Grapes and Fresh Basil
2 Tablespoons of
extra virgin olive oil
1 cup of chopped
onions, red or white preferred.
1 Tablespoon of
finely chopped fresh ginger
1 14 ounce can of
unsweetened coconut milk
¾ cup of chicken broth
1 to 2 Tablespoon of
green curry paste
1 ½ pounds of medium
sized prawns, peeled and deveined
1 ½ cups of red California seedless
grapes, halved
Juice of one lime
½ cup of chopped
fresh basil.
Directions: Heat oil
in a large skilled over medium heat. Add onions and ginger and cook until
onions are softened, about four minutes Add coconut milk, chicken broth and
bring to a simmer; cook uncovered until slightly thickened. Whisk in curry
paste and add prawns and cook just until prawns are opaque in center, about
three minutes. Remove from heat and stir in grapes and lime juice and basil.
Serve with rice.
Spice-Rubbed Salmon
with Cucumber Relish & Capers
The bold spice rub works well with rich-flavored salmon and would also
be tasty on pork. Serve with an angel hair pasta, mashed potatoes or even a
spinach salad.
1 Tablespoon of brown
sugar
1 teaspoon of garlic
powder
1 teaspoon of dried
oregano
1 teaspoon of ground
cumin
1 teaspoon of chili
powder
1 teaspoon of paprika
½ teaspoon of salt,
divided
¼ teaspoon of dried
thyme
4 (6-ounce) salmon
fillets, skinned
Extra virgin olive
oil or Olive Oil Cooking Spray
2 cups of chopped
cucumber
½ cup of chopped red
bell pepper
¼ cup of chopped
onion (red preferred or white onion)
2 Tablespoons of
chopped fresh mint
1 Tablespoon of
capers
1 Tablespoon of cider
vinegar.
Directions: Preheat
the broiler. Combine first six ingredients, ¼ teaspoon of salt, and dried
thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking
spray. Broil eight minutes or until fish flakes easily when tested with a fork.
Combine ¼ teaspoon of salt, cucumber, and remaining ingredients; serve with
fish. Yield: 4 servings (serving size: 1 fish fillet and about ½ cup of the
cucumber relish)
Calories: 312, 39%
from fat, 13.6 grams (saturated 3.2 g, mono 5.7 g, poly 3.3 g); protein 37.3g,
fiber 2.3 g, Chol 87mg; iron 1.7mg; sodium 450mg; calc 53mg.
Easy Chocolate
Raspberry Mocha Cheesecake
2 teaspoons of
espresso powder
1 package of cream
cheese, softened
2/3 cup of sugar
3 Tablespoons of
unsweetened cocoa powder, sifted
2 teaspoons of
vanilla extract
1 container of
whipping cream
1 graham cracker pie
or chocolate pie crust
1 pint of fresh
raspberries, washed.
Directions: With an
electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder and
vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon
mixture into prepared chocolate pie crust. Refrigerate for three hours. Dust
with cocoa powder or powdered sugar.
