April 2008


This one was so yummy. It took no time. I served it with sauteed spinach and a salad. Enjoy!

2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil (I used avocado oil)

Cooking Directions

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

I served this over soba noodles – its basically a no-cook meal!

Enjoy!

Asian Rice with Shrimp and Snow Peas

3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon hot sauce
2 teaspoons bottled chopped garlic
2 cups snow peas, trimmed (about 6 ounces)
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
4 teaspoons slivered almonds, toasted

Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.

Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and soba noodles to soy mixture; toss well to combine. Top with almonds. Serve immediately.

Hello!

Happy Spring! It is finally beginning to get warm here in D.C. The tulips and the daffodils are blooming – it is just beautiful.

Last weekend Mr. Hillman’s Helpings and I had our respective bachelor/ette parties. We both did our fair share of indulging in things we probably shouldn’t have, so Monday night I wanted to make a good and healthy dish as we began to recover from the weekend. I found the perfect recipe for Tilapia with Lemon Peppercorn Sauce from Cooking Light.

If tilapia isn’t your thing, the recipe would taste great wtih chicken or veal. I served it the sauteed broccolini and a salad.

Enjoy!

SAUTEED TILAPIA WITH LEMON-PEPPERCORN SAUCE
Serves 2

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice (please use fresh; it makes a difference)
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets (or chicken or veal)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Combine first 3 ingredients.
Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Bon Appetit!

I hope you enjoyed Hillman’s Helpings!

Sincerely,

Lauren Hillman
Hillman’s Helpings

This dish was so great – the recipe was brought to my attention by my BF Jamie! 🙂

Chicken and Noodles with Peanut Sauce
Serves 5

5 ounces uncooked Japanese curly noodles (chucka soba)
1/2 cup fat-free, less-sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.

Hello!

I have been a BAD blogger/e-mailer/etc.. the past few weeks. Let’s just say life has taken a turn for crazy and there’s no going back for at least two months. Anyway, the two dishes I’m providing today are quick and easy shrimp recipes that are perfect for a weeknight or a weekend!

Enjoy!

COCONUT RED CIRRUED SHRIMP WITH SOBA NOODLES

Serves 2
Heat a deep skillet at medium heat. Sauté 16 shrimp in a little olive oil for 1-2 minutes or until cooked through. Remove the shrimp from the pan and keep warm.

Add 1 tb. olive oil and ½ cup chopped onion to the pan. Sauté for 2 minutes. Add 1 tb. flour to the pan and stir so it cooks with the onions. Let the mixture cook 1 minute and then add 1 cup chicken stock, ½ cup light coconut milk, 1 tsp. sugar, ½-1 tsp. red curry paste – depending on how spicy you like your food – and a few drops of lemon juice to the pan. Stir until incorporated. Let the mixture come to a boil. Turn the heat down and let it simmer for 3 minutes. Stir in the shrimp.

Cooks Note: Red curry paste can be found in the Asian aisle of most grocery stores

Serve over hot-cooked soba noodles.

Bon appetit!

SHRIMP WITH SPINACH AND ‘LIGHT’ LINGUINI
Serves 2
Put a large pot of water on the stove and bring it to a boil. Add a pinch of salt when the water has come to a boil and add some whole wheat linguini to the pot. Cook as directed on the package.

Heat a deep skillet with some extra virgin olive oil. Add 1 chopped garlic clove. Saute for 1 minute. Slice one zucchini into half-moons and add them to the pan. Saute for 3 minutes or until softened. Add ½ cup white wine, 1 tb. lemon juice, ¼ cup chicken stock, 1 tb. butter and salt and pepper to taste. Bring the mixture to a boil. Reduce until there is only ¼ cup of liquid in the pan. Add 16 shrimp and cook 2 minutes or until cooked through. Add the hot linguini to the skillet along with a few handfuls of fresh spinach.

The spinach will wilt as it gets tossed into the hot pasta/shrimp mixture. Eat!

Happy eating!

Sincerely,

Lauren Hillman
Hillman’s Helpings