Chef in the House
Delicious Low Calorie Meal
- Peas and Carrot Ribbons
- Rice O'Brien
- Smoked Salmon with Creamy Horseradish Sauce
- Creamy Horseradish Sauce
- Raspberry Parfait
Peas and Carrot Ribbons
Slicing carrots lengthwise with a vegetable peeler transforms them into pasta-like ribbons. A festive way to dress up a plate. They are ready in 15 minutes!2 Tablespoons butter
12 carrots, (about 24 ounces) sliced into long strips from top to bottom with a vegetable peeler
Coarse salt and ground pepper
2 packages (10 ounces) frozen peas, thawed
In a medium sauce pan, heat butter over medium heat. Add carrots; season with salt and pepper. Cook, stirring occasionally with a rubber spatula until crisp-tender, 6 to 8 minutes.
Add peas; cook, stirring occasionally, until heated through 2 to 3 minutes more. Season with salt and pepper.
Rice O'Brien
This rice is ideal for holidays as it contains bright colors of green and red. It has an extra step after making the rice, but the taste is worth the effort.1 cup rice
2 cups chicken broth
1 teaspoons Lawry's seasoned salt
1/4 cup butter
1/2 cup green pepper, cut in slivers
1/2 cup green onions sliced thin, including green tops
3 Tablespoons pimiento, chopped or roasted red bell pepper
Place rice in a saucepan with chicken broth and seasoned salt and bring to boil. When broth boils, reduce heat to low and cover to simmer 20 minutes.
Meanwhile, melt butter in a 12-inch frying pan and saute green pepper and green onions until tender crisp.
Add cooked rice to frying pan and toss in chopped pimiento or roasted red pepper with a fork.
Smoked Salmon with Creamy Horseradish Sauce
This elegant dinner is very simple and quick to make!3 to 4 pounds whole salmon filet
Cameron Stove Top Smoker
Alder wood chips
Disassemble stove top smoker. Line bottom of pan with aluminum foil for easy clean-up. Place 1 Tablespoon alder wood chips over section of smoker that would sit on large burner on stove. (Make sure the pan is dry. This way the wood chips will smoke, not steam!)
Place drip pan directly on wood chips and cover the drip pan with foil for easy clean-up. Place rack on top of drip pan. Lay salmon on top of rack, folding the ends under to make salmon the same thickness from end to end for even cooking.
Turn burner on high heat and slide lid on smoker leaving about 1/4 inch opening in the beginning. Watch for the first wafts of smoke to come up through 1/4 inch opening. When you see smoke, shut the lid tight. Smoke salmon 10 to 15 minutes until or until fish flakes with a fork.
***Throw aluminum foil away. Wash ashes down the sink so kitchen garbage does not catch fire!***
Creamy Horseradish Sauce
2 cups cream
1 Granny Smith apple, shredded
2-3 Tablespoons horseradish
In saucepan, heat cream until bubbles appear around edge of pan. Add shredded apple and cook until apple softens. Stir in horseradish.
To serve: Place Rice O'Brien on plate, angle the salmon on the rice, spoon creamy horseradish sauce over middle of fish as a "ribbon" from top to bottom of fish.
Raspberry Parfait
Yield: 2 servings
1/4 cup light ricotta cheese
1/4 cup light cream cheese
2 Tablespoons sugar (optional)
2 Tablespoons no-sugar added all fruit seedless raspberry
spread, melted 1 cup fresh or frozen raspberries
1/4 cup plus 2 Tablespoons vanilla wafer cookie crumbs
(about 10 cookies) 2 Tablespoons frozen non-fat whipped
topping, thawed
Mix together first 3 ingredients. Combine raspberry spread and raspberries and stir gently.
Layer the berry mixture, cheese mixture and vanilla wafer cookie crumbs in 2- 8 oz. parfait glasses. Chill for 2 hours before serving.
