Honey-Soy Broiled Salmon

 

Ingredients

· 1 scallion, minced

· 2 tablespoons reduced-sodium soy sauce

· 1 tablespoon rice vinegar

· 1 tablespoon honey

· 1 teaspoon minced fresh ginger

· 1 pound center-cut salmon fillet, skinned and cut into 4 portions

· 1 teaspoon toasted sesame seeds

 

Steps

1) Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce ad refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

2) Preheat boiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade). Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

 

From: Eating Well for a Healthy Heart Cookbook: A Cardiologist's Guide to Adding Years to Your Life

By: Philip A. Ades, M.D. & the editors of Eating Well 

 

Disney

This March, we’re highlighting Disney Eats: More Than 150 Recipes for Everyday Cooking and Inspired Fun by Joy Howard, as one of our favorite quirky cookbooks. This book has foods that will make the whole family smile, picturing some of your beloved childhood characters and scenes from popular Disney movies. From main courses, to quick snacks, this book has it all. Each recipe is accompanied by an adorable picture and blub to give you just a little more to love on each page. Our staff loves this book and recommends it for a child’s birthday party, or a family movie night! Some of our favorite recipes include “Sulley Jam-Filled Tarts,” “Fit for a Princess Smoothie Bowls,” and “Mrs. Pott’s Melon Salad.” If you’re looking for some fun new dishes, you can find this title under the call number, “641.5 How.” If you’re a fan of this book, Howard has some very similar titles: The Disney Villains Cookbook, and Tiana's Cookbook that can be found on Amazon, all rated five star reads on various platforms. If your family has a chance to check out Disney Eats, let us know what your favorite recipes are from this quirky book!

Couscous Salad with Chickpeas, Tomatoes & Mint

 

Ingredients

· 1 c. whole wheat or plain couscous

· 1 1/4 c. very hot tap water

· 4 scallions

· 1 c. grape tomatoes

· 1 can (15 oz.) chickpeas

· 3 T. fresh lemon juice (about 1 lemon)

· 15 fresh mint leaves

· 2 T. e.v. olive oil

· 1/2 tsp. kosher salt

· 1/4 tsp. freshly ground black pepper

 

Steps

1) In a large bowl, combine the couscous and hot water, cover tightly with a plastic wrap or a large plate, and let stand until the water is absorbed and the couscous is tender, about 10 minutes.

2) Meanwhile, cut off the roots from the scallions and peel off and discard the outer membrane. Wash and then thinly slice the white and light green parts into rounds. Wash the tomatoes and cut in half, drain and rinse the chickpeas, and juice the lemon.

3) When the couscous is tender, fluff it with a fork and add in your prepped ingredients. Tear the mint leaves in half and add to the bowl along with the oil, salt, and pepper (about 12 turns on a pepper mill). Stir to combine.

 

From: The Can’t Cook Book: 100+ Recipes for the Absolutely Terrified!

By: Jessica Seinfeld

 

Pork Ragu Rigatoni

 

Active time: 25 minutes

Total time: 25 minutes

Makes: 6 servings

 

Ingredients

· 1 pound rigatoni

· 1 tablespoons extra virgin olive oil

· 1 large clove garlic, finely chopped

· 1 1/2 pounds ground pork

· 1/4 teaspoon salt

· 1/4 teaspoon pepper

· 1 6-ounce can tomato paste

· 1 cup dry white wine

· 1/2 cup flat-leaf parsley, roughly chopped

· Shaved ricotta salata, for serving (optional)

 

Steps

1) Bring large pot of salted water to a boil and cook rigatoni per package directions.

2) Meanwhile, heat oil and garlic in large skillet on medium 30 seconds. Add pork, season with salt and pepper, and cook, breaking up into pieces, until no longer pink, 5 to 6 minutes.

3) Add tomato paste and cook, stirring, 2 minutes. Add wine and simmer until it no longer smells like wine, about 5 minutes. Fold in parsley.

4) When pasta is al dente, drain and toss with ragu. Serve with ricotta salata if desired.

 

From: Easy Meal Prep: The Ultimate Playbook for Make-Ahead Meals

By Good Housekeeping

 

National Nutrition Month

March is National Nutrition Month; which is the perfect time to evaluate your health and cook some meals that will have you feeling and looking your best! If you’re someone who wants to start eating more heart-healthy foods, but don’t know where to start, a cookbook might be just the thing you’re looking for. BPL has a vast collection of cookbooks that support nutrition and give insight on how the recipes benefit your health. Check out some of these titles:

• Eat to Live Quick & Easy Cookbook: 131 Delicious, Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health By Joel Fuhrman

• The Juicing Bible By Pat Crocker

• Eat Well, Lose Weight: More Than 500 Deliciously Satisfying Recipes

• The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World By Mark Hyman

• The Ketogenic Cookbook: Nutritious Low-Carb, High-Fat Paleo Meals to Heal Your Body By Jimmy Moore

If you’re already set on recipes, but have questions regarding exactly how various things impact nutrition, we have a healthy collection of books for that too. For these titles, look under the call number “613.2” in our Adult Nonfiction. Let us know how you celebrated National Nutrition Month and if any of these titles caught your eye!

Ginger and Orange Zucchini Bread

 

Ingredients

· Butter, for greasing the pan

· 2 zucchini, grated on the large teardrops of a box grater

· 1 (16-ounce) box pound cake mix

· Ingredients listed on the cake mix box for preparing the batter

· 2 oranges, zested and juiced

· 2 tablespoons finely grated fresh ginger (use a rasp-style zester)

· 1 tablespoon ground cinnamon

· Whipped cream, for garnish (optional)

 

Steps

1) Preheat the oven to 350°F. Butter a loaf pan and line with parchment paper, allowing excess parchment paper to come up above the long sides (this will allow for easy removal).

2) Wring out the grated zucchini in a clean kitchen towel and set aside.

3) Make the pound cake mix according to the package directions, replacing the liquid called for the orange juice. If there is not enough orange juice, add water or milk to meet the liquid requirement. Add the orange zest, ginger, cinnamon, and zucchini to the batter and mix.

4) Scrape the batter into the prepared pan and bake until a toothpick comes out clean, about 35 minutes.

5) Let the zucchini bread cool before serving. This would be excellent with some whipping cream!

 

From: Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World

By: Elettra Wiedemann with Claudia Ficca