Author: Cary Gersh

Posted on

Avocado and mixed Tomato Salsa

Avocado and Mixed Tomato Salsa
Great on salmon
Print
3108 calories
52 g
781 g
177 g
326 g
24 g
1958 g
4062 g
10 g
0 g
113 g
Nutrition Facts
Serving Size
1958g
Amount Per Serving
Calories 3108
Calories from Fat 1549
% Daily Value *
Total Fat 177g
272%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 32g
Monounsaturated Fat 81g
Cholesterol 781mg
260%
Sodium 4062mg
169%
Total Carbohydrates 52g
17%
Dietary Fiber 32g
128%
Sugars 10g
Protein 326g
Vitamin A
100%
Vitamin C
147%
Calcium
25%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 avocados, halved, peeled and diced
  2. 1 cup halved grape tomatoes or yellow cherry tomatoes or mix of heirloom tomatoes
  3. ¼ cup chopped fresh cilantro (or not!)
  4. ½ small jalapeno or serrano chili pepper, minced
  5. 2 tablespoons diced red onion
  6. Juice of 1 lime
  7. 1 teaspoon kosher salt, divided
  8. ¾ teaspoon black pepper, divided
  9. 1-2 tablespoons olive oil
  10. 4 skin-on salmon fillets (about 5 to 6 ounces each)
  11. Canola oil for the grill
Instructions
  1. In a small bowl combine avocado, tomatoes, cilantro, serrano chili and onion in a medium bowl; set aside. In small bowl, whisk together lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl; drizzle over avocado mixture, and stir to coat.
  2. Serve over salmon or other fish
beta
calories
3108
fat
177g
protein
326g
carbs
52g
more
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Plums and Onions

Plums and Onions
Things to Grill in Foil
Print
413 calories
42 g
0 g
28 g
3 g
4 g
419 g
162 g
31 g
0 g
23 g
Nutrition Facts
Serving Size
419g
Amount Per Serving
Calories 413
Calories from Fat 246
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
25%
Sugars 31g
Protein 3g
Vitamin A
19%
Vitamin C
56%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 plums, quartered
  2. 1 red onion, sliced
  3. 2 tbsp olive oil
  4. 1tbsp red wine vinegar
  5. thyme sprigs
  6. salt and pepper
Instructions
  1. Form a packet with aluminum foil. Grill over medium-high heat, 12 minutes.
Adapted from Food Network
beta
calories
413
fat
28g
protein
3g
carbs
42g
more
Adapted from Food Network
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Spicy Olives

Spicy Warm Olives
From Things to Grill in Foil
Print
162 calories
10 g
0 g
15 g
1 g
2 g
138 g
989 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
138g
Amount Per Serving
Calories 162
Calories from Fat 122
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 989mg
41%
Total Carbohydrates 10g
3%
Dietary Fiber 5g
18%
Sugars 0g
Protein 1g
Vitamin A
18%
Vitamin C
5%
Calcium
13%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup olives
  2. 1/2 teaspoon red pepper flakes
  3. 1 minced garlic clove
Instructions
  1. Toss olives, red pepper flakes and garlic on a sheet of foil.
  2. Form a packet.
  3. Grill over medium-high heat, turning often, 15 minutes.
Adapted from Food Network
beta
calories
162
fat
15g
protein
1g
carbs
10g
more
Adapted from Food Network
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Pan Seared Scallops with Lemon Caper Sauce

Pan Seared Scallops with Lemon Caper Sauce
Serves 4
I haven't tried this recipe.
Print
1080 calories
75 g
139 g
57 g
66 g
14 g
2926 g
116273 g
15 g
0 g
39 g
Nutrition Facts
Serving Size
2926g
Servings
4
Amount Per Serving
Calories 1080
Calories from Fat 501
% Daily Value *
Total Fat 57g
87%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 33g
Cholesterol 139mg
46%
Sodium 116273mg
4845%
Total Carbohydrates 75g
25%
Dietary Fiber 17g
67%
Sugars 15g
Protein 66g
Vitamin A
15%
Vitamin C
473%
Calcium
40%
Iron
52%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ⅓ cup kosher salt, plus more for seasoning
  2. 1 cup hot water
  3. 4 cups ice water
  4. 1 pound large scallops, 1 ½ inches wide, about 14 to 16
  5. 3 tablespoon olive oil
  6. 1 tablespoon unsalted butter
  7. 1 tablespoon minced garlic
  8. ½ cup white wine (optional)
  9. 1 cup unsalted chicken broth
  10. 1 teaspoon lemon zest
  11. 2 tablespoon lemon juice
  12. 2 tablespoon capers, rinsed
  13. 1 tablespoon dijon mustard
  14. Black pepper, for seasoning
  15. 1 tablespoon chopped dill
  16. 1 teaspoon chopped chives
  17. 6 lemon wedges
Instructions
  1. In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
  2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  3. Allow scallops to sit for 10 minutes at room temperature before cooking.
  4. In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
  5. Sprinkle scallops lightly with salt on both sides.
  6. Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
  7. Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
  8. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
  9. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
  10. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
  11. Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
  12. Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
  13. Turn off heat and whisk in Dijon mustard.
  14. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
  15. Taste sauce and season with salt and pepper as needed.
  16. Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Notes
  1. https://therecipecritic.com/pan-seared-scallops/
  2. The first step is allowing the scallops to sit in a saltwater solution for about 10 minutes before cooking. The benefits of a brine are it delicately seasons the seafood, helps it retain moisture, and prevents the scallops from getting too tough as it’s cooking. If you’ve got a few extra minutes, it’s worthwhile to do.
  3. The second step is to dry the surface of the scallops as thoroughly as possible. This process allows immediate searing and color development while preventing steaming in the pan. I just dry them in between paper towel until there is no residual moisture and they become slightly sticky when touched.
  4. The third step is to choose the right pan and use very high heat when cooking. My go-to is a large cast iron skillet, I use it for spicy garlic shrimp and even skillet cornbread. Stainless steel will also work to get a caramel-colored surface too. The pan needs to be super hot so browning begins immediately as scallops can turn rubbery fairly quickly if overcooked. Once those scallops hit the pan, do not move them until you are ready to flip! I also use a little bit of butter to baste the scallops at the end of cooking to promote even more browning and flavor.
Adapted from Recipe Critic
beta
calories
1080
fat
57g
protein
66g
carbs
75g
more
Adapted from Recipe Critic
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Broccolini Strascinati

Broccolini Strascinati
Print
422 calories
5 g
0 g
41 g
1 g
6 g
110 g
161 g
1 g
0 g
34 g
Nutrition Facts
Serving Size
110g
Amount Per Serving
Calories 422
Calories from Fat 360
% Daily Value *
Total Fat 41g
63%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 161mg
7%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 1g
Protein 1g
Vitamin A
7%
Vitamin C
6%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 pounds broccolini
  2. 3 tablespoons extra virgin olive oil
  3. Kosher salt to taste
  4. 3 cloves garlic, very thinly sliced
  5. 1/2 teaspoon red pepper flakes, or to taste
  6. 1/4 cup dry white wine
Instructions
  1. Trim the broccolini and cut it into 1-inch pieces, using the stems and the florets.
  2. Heat the olive oil over medium-high heat in a large skillet (with a lid), the biggest one you have. Add the broccolini and cook, stirring to flip the pieces around occasionally, until they start to turn golden brown but are still crisp tender, about 8 minutes.
  3. Season with salt; add the garlic and red pepper flakes; and saute for 30 to 60 seconds, until you can smell the garlic.
  4. Add the wine and cover the pan for 2 minutes, allowing the liquid to come to a simmer. Remove the lid and saute for another minute until the liquid is almost evaporated and the broccolini is as tender as you like it. Remember that it will soften a bit more off the heat. Serve hot.
Notes
  1. The “dragged” (strascinati) technique is most often used with broccoli in Italy, though other vegetables can be prepared the same way, such as broccoli rabe or cauliflower. With this method, the common step of parboiling the vegetable before sauteeing is skipped, and the result is that the vegetables stay firmer and the flavor is more concentrated.
  2. A generous amount of olive oil along with hot peppers and garlic are usually used, and I saw no reason to tamper with tradition there. You’ll see that the garlic and pepper flakes are added toward the end — this lets you cook the broccolini over nice high heat without the garlic and pepper flakes burning.
  3. Don’t keep flipping and fussing with the broccoli too often or it won’t brown, which gives it that nutty caramelized flavor that makes this dish pretty sublime. Also, this dish works best when there is a little crunch left in the broccoli — though you should feel free to cook it until it is as tender as you like.
  4. I made this with regular broccoli first, then with broccolini, which is like broccoli but with longer slimmer stalks and a smaller head of florets, all of which are edible and have a slightly milder flavor than broccoli.
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calories
422
fat
41g
protein
1g
carbs
5g
more
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Tilapia en Papillote

Tilapia en Papillote
This is my adaptation of the NYT chicken recipe
Print
1531 calories
73 g
351 g
46 g
176 g
10 g
2120 g
1619 g
38 g
0 g
34 g
Nutrition Facts
Serving Size
2120g
Amount Per Serving
Calories 1531
Calories from Fat 412
% Daily Value *
Total Fat 46g
71%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 26g
Cholesterol 351mg
117%
Sodium 1619mg
67%
Total Carbohydrates 73g
24%
Dietary Fiber 18g
74%
Sugars 38g
Protein 176g
Vitamin A
181%
Vitamin C
307%
Calcium
36%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tilapia fillets
  2. Salt and freshly ground white pepper to taste
  3. 2 tablespoons olive oil
  4. 6 tablespoons finely chopped shallots
  5. 2 teaspoons finely chopped garlic
  6. 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
  7. 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  8. ¼ cup red wine vinegar
  9. ¼ cup drained capers
  10. 1 cup dry white wine
  11. 2 tablespoons tomato paste
  12. Sliced lemons (optional)
Instructions
  1. Cut 4 (15- x 13-inch) rectangles of parchment paper; fold each rectangle in half lengthwise. Place parchment sheets on an ungreased baking sheet, and open out flat.
  2. Saute the shallots and garlic. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste.
  3. Place 1 fillet on half of each parchment sheet near the crease. Drizzle tomato mixture over fish. (optional: top with lemon slices)
  4. Fold paper edges over to seal securely; cut off open corners to make a half-moon. Starting with rounded edge of fold, pleat and crimp edges of parchment to make an airtight seal. Bake at 400° for 15 minutes or until packets are puffed.
  5. To serve, place packets on individual serving plates. Cut an opening in the top of each packet, and fold paper back. Serve immediately.
Adapted from NYT Chicken Breasts with Tomatoes and Capers
beta
calories
1531
fat
46g
protein
176g
carbs
73g
more
Adapted from NYT Chicken Breasts with Tomatoes and Capers
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Chicken Breasts With Tomatoes and Capers

Chicken Breasts With Tomatoes and Capers
Serves 4
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 boneless, skinless chicken breasts (about 2 1/4 pounds)
  2. Salt and freshly ground white pepper to taste
  3. 1 tablespoon olive oil
  4. 3 tablespoons finely chopped shallots
  5. 1 teaspoon finely chopped garlic
  6. 1 teaspoon dried tarragon
  7. 3 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  8. ¼ cup red wine vinegar
  9. ¼ cup drained capers
  10. 1 cup dry white wine
  11. 2 tablespoons tomato paste
  12. ¼ cup chopped fresh parsley leaves
  13. Spinach (optional) for color
Instructions
  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Notes
  1. This is REALLY good. I added fresh baby spinach for color.
  2. https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers
Adapted from New York Times
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from New York Times
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Corn on the Cob – Microwaved

Microwaved Corn on the Cob
Print
351 calories
76 g
0 g
6 g
13 g
1 g
408 g
61 g
26 g
0 g
4 g
Nutrition Facts
Serving Size
408g
Amount Per Serving
Calories 351
Calories from Fat 46
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 61mg
3%
Total Carbohydrates 76g
25%
Dietary Fiber 8g
33%
Sugars 26g
Protein 13g
Vitamin A
15%
Vitamin C
46%
Calcium
1%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 ears of corn
Instructions
  1. Leave the husks on the corn. Trim the fringe.
Place corn on the cob in husk on plate in microwave and follow these cook times
  1. 1 ear – 2 minutes
  2. 2 ears – 4 minutes
  3. 3 ears – 5 minutes
  4. 4 ears – 6 minutes
  5. The corn will be very hot when the corn finishes cooking. Use a hand towel to hold the corn if necessary.
Notes
  1. This recipe makes perfect corn. The silk comes off with the husks.
beta
calories
351
fat
6g
protein
13g
carbs
76g
more
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Roasted Root Vegetables

Roasted Root Vegetables
Serves 6
Print
1817 calories
201 g
0 g
112 g
21 g
16 g
1964 g
5476 g
86 g
0 g
93 g
Nutrition Facts
Serving Size
1964g
Servings
6
Amount Per Serving
Calories 1817
Calories from Fat 990
% Daily Value *
Total Fat 112g
173%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 80g
Cholesterol 0mg
0%
Sodium 5476mg
228%
Total Carbohydrates 201g
67%
Dietary Fiber 56g
224%
Sugars 86g
Protein 21g
Vitamin A
1518%
Vitamin C
535%
Calcium
73%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound turnips
  2. 1 pound rutabagas
  3. 1 pound carrots
  4. 1 pound parsnips
  5. 3 shallots, halved
  6. 1/2 cup olive oil
  7. 2 tablespoons chopped fresh rosemary
  8. 2 teaspoons kosher salt
  9. 1 teaspoon black pepper
  10. 8 garlic cloves
Instructions
  1. Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients.
  2. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.
Notes
  1. Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.
Adapted from myrecipes.com
beta
calories
1817
fat
112g
protein
21g
carbs
201g
more
Adapted from myrecipes.com
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Posted on

Poached Pears with Chocolate Sauce

Poached Pears with Chocolate Sauce
Serves 2
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 medium firm pears
  2. 2 cups water
  3. 3/4 teaspoon clear vanilla extract
  4. 1 cinnamon stick (2 inches)
  5. 1/4 teaspoon ground nutmeg
  6. 2 tablespoons sugar
  7. 1 tablespoon baking cocoa
  8. 1 teaspoon cornstarch
  9. 1/8 teaspoon ground cinnamon
  10. 6 tablespoons 2% milk
  11. CHOCOLATE SAUCE VERSION 2
  12. 2 squares unsweetened chocolate, broken up
  13. 1/3 cup water
  14. 1/2 cup granulated sugar
  15. 3 T butter, cut into small pieces
  16. 1/2 tsp vanilla
Instructions
  1. Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender.
  2. Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool.
  3. Drain pears; place on dessert plates. Drizzle with chocolate sauce.
Adapted from Taste of Home
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Taste of Home
NoMayo https://nomayo.us/