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22 Sep 2009 15:47
Early prep for Thanksgiving Maple-Rosemary Pork Satay 2 pork tenderloins Marinade: 1/4 cup maple syrup 3 Tbsp. lemon juice 3 Tbsp. soy sauce 2 Tbsp. grainy Dijon mustard (or any mustard you like) 2 Tbsp. chopped fresh rosemary Cut the pork tenderloin in half widthwise, then into even strips lengthwise. Put them into a ziplock bag along with the marinade ingredients; knead the bag a bit to blend everything, then stash in the fridge for up to 24 hours or in the freezer for up to 6 months. When ready to grill, soak bamboo skewers for at least 10 minutes, then thread the pork onto the skewers and grill for a couple minutes per side (depending on the thickness of the pork), just until done. Alternatively, cook for a few minutes on a baking sheet under the broiler. Serve hot, warm or cold, preferably with peanut sauce. Makes lots.Honey, Ginger & Sesame Salmon Sticks 1 1/2 lbs. salmon filet 1/2 cup honey 1/4 cup soy sauce 2 tbsp. lime or lemon juice 1 tbsp. finely grated ginger Sesame seeds, toasted, for sprinkling Cut salmon into big bite sized pieces. Combine the honey, soy sauce and lime juice in a bowl or large zip-lock bag. Add the salmon and stir or shake to coat well. Cover (or seal) and refrigerate for 24 hours, or at least one hour if that's all you have time for. When you're ready to cook them, thread each piece of salmon onto a bamboo skewer that has been soaked in water for at least 10 minutes. Grill over high heat for a couple minutes per side, until just cooked through, or broil for 3-4 minutes. Don't overcook them or the salmon will dry out. Place the sesame seeds in a shallow dish and dip one side of each skewer in the seeds to coat, or sprinkle them overtop. Serve immediately. Makes about 1 1/2 dozen salmon sticks.Per stick: 95 calories, 2.5 g total fat (0.6 g saturated fat, 0.9 g monounsaturated fat, 0.9 g polyunsaturated fat), 9.5 g protein, 9.6 g carbohydrate, 24.6 mg cholesterol, 0 g fiber. 23% calories from fat.Variations:
Honey-Mustard Salmon Sticks: add a tablespoon of grainy Dijon mustard to the marinade mixture instead of the ginger.Honey, Garlic & Ginger Sesame Chicken Sticks: add 4 cloves of crushed garlic to the marinade, and use skinless chicken breasts in place of the salmon. They'll take a little longer to cook. If you want to add some kick, crumble a small dried red chili pepper into the marinade too.Spanikopita (Spinach & Feta) Triangles 1 pkg. phyllo pastry, thawed (you'll need 12-16 sheets) 1/4 cup melted butter or canola or olive oil, or half of each 1 tsp. canola oil 1 medium onion, finely chopped 2 garlic cloves, crushed 1 - 10 oz. pkg. frozen chopped spinach, thawed and drained 1 cup crumbled feta cheese (about 4 oz.) 1 large egg Salt & pepper to taste In a medium skillet set over medium heat, sauté onion and garlic in oil until soft. Add spinach and cook until moisture has evaporated. Transfer to a bowl and cool slightly. Stir in feta, egg, salt and pepper and some fresh dill or mint if you like. Take two sheets of phyllo and stack them on a clean work surface; cover the rest with a tea towel so it doesn't dry out. Brush the phyllo very lightly with butter. (A trick I use to apply the butter sparingly is to dip the brush in warm water, then squeegee it out well with my fingers. That way when I dip it into the butter it only sits on the surface, rather than saturating the bristles with butter.) Cut the sheet in half lengthwise and then again into quarters so you have 4 long strips. Place a spoonful of filling at one end of each strip and fold the corner over it diagonally. Continue folding the strip as if you were folding a flag, maintaining the triangle shape. Repeat with the remaining phyllo and filling, placing the packets seam side down on a baking sheet. (They can be prepared up to this point and frozen in a single layer and then transferred to a plastic bag. Pop them out of the freezer and bake them frozen.) If there is any butter left, use it to brush the tops of the triangles, or spray them with some nonstick spray. Bake for 15-20 minutes, until golden. Makes 2-2 1/2 dozen triangles.Per triangle (based on 2 dozen): 69 calories, 4 g total fat (2.1 g saturated fat, 1.1 g monounsaturated fat, 0.5 g polyunsaturated fat), 2.1 g protein, 6.5 g carbohydrate, 19 mg cholesterol, 0.5 g fiber. 51% calories from fatVariation:
Chicken, Spinach, Sun-Dried Tomato and Feta Triangles: add 1/2 cup chopped roasted chicken and 1/4 cup chopped sun-dried tomatoes (packed in oil or soaked in water) to the spinach mixture. Preheat oven to 375°F.
Filling:
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