Hillman’s Helpings Newsletters


Hello!

Happy New Year! Here’s a recipe you can make if your New Year’s resolution was to eat healthier. Who says you can’t grill during the winter? I made this after we got back from our holiday vacation. It was a great way to start 2009!

Enjoy!

GRILLED TILAPIA WITH SPINACH AND CHERRY TOMATOES

Ingredients
4 tilapia fillets, about 6 ounces each
2-1/2 tsp. olive oil
1 scallion, minced
1 lb. fresh spinach, stemmed and washed
2 cups cherry tomatoes

Prepare grill (high heat). Brush fish with 1 tsp. oil. Season with salt and pepper to taste. Grill fish about 2-3 minutes per side, until cooked through.

Meanwhile, heat 1-1/2 tsp. oil in a heavy nonstick skillet over high heat. Stir in scallions and sauté 2 minutes. Add spinach and sauté about 3 minutes, until wilted. Season with salt and pepper to taste. Transfer spinach to a platter and keep warm. Sauté tomatoes 2 minutes in same skillet over high heat, until they start to burst or their skins look wrinkly. Season with salt and pepper Serve fish on top of spinach on platter with tomatoes.

Bon Appetit!!

Sincerely,

Lauren Kase
Hillman’s Helpings

Hello!

Happy Almost Holidays! Last weekend my friend hosted a holiday party and I was tasked with bringing an appetizer. I found the recipe below on my favorite website, Cooking Light, but was a little nervous about making it for a crowd as I’d never tried it before. Well we were not disappointed – everyone loved it! If you make this be careful – it is a decent amount of garlic in it, so if you’re going to be around strangers, you might want to use a little less garlic than the recipe calls for.

Enjoy!

GARLICKY SPINACH DIP WITH HEARTS OF PALM

1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese, divided
1/2 cup fat-free sour cream
1 tablespoon minced fresh garlic
1 (14-ounce) can hearts of palm, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) block fat-free cream cheese, softened
1 (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light)

Preparation

Preheat oven to 350°.

Combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, stirring until well blended. Spoon spinach mixture into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup Asiago. Bake at 350° for 40 minutes or until bubbly and lightly browned. Serve warm with chips or veggies.

Sincerely,

Lauren Kase
Hillman’s Helpings

Hello!

I hope everyone had a nice and delicious Thanksgiving. I cooked this year for my family and one of my favorite new Thanksgiving dishes was a super healthy green bean recipe which I was able to make part of a few days prior to Thursday. This can be made any day, any season! My guests also really enjoyed my butternut bisque. That recipe can be found here.

Enjoy!

Green Beans with Toasted Hazelnut Lemon Butter

Serves 6

Note: You can prepare the butter up to a week ahead and keep in the refrigerator.

Ingredients
1 1/2 tablespoons butter, softened
3 tablespoons finely chopped hazelnuts, toasted
1 1/2 teaspoons grated lemon rind
2 1/4 teaspoons salt, divided
8 cups water
1 1/2 pounds green beans, trimmed

Preparation
Combine butter, hazelnuts, rind, and 1/2 teaspoon salt in a small bowl; stir with a fork until well blended.

Bring 8 cups water and remaining 1 3/4 teaspoons salt to a boil in a large saucepan. Add green beans; cook 3 minutes. Drain. Return pan to medium heat. Add beans and butter mixture; cook 3 minutes or until the butter mixture melts. Toss gently to coat.

Sincerely,

Lauren Kase
Hillman’s Helpings

Hello!

In the past day or so I’ve come down with a nasty virus that has left me bedridden, and I am NOT a good patient. I always think the best medicine is a warm bowl of chicken soup! Below is a recipe for chicken soup with an Asian twist. Best of all, it only takes a few minutes to prepare!

Enjoy!

ASIAN CHICKEN NOODLE SOUP

Serves 8

Ingredients
1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Sincerely,

Lauren Kase
Hillman’s Helpings

Hello!

Forget about Red and Blue. Let’s think about green! Broccoli, that is. Last week, there was a really cold night and I had a hankering for soup. I looked into the fridge and came up with a super easy, quick and delicious recipe for broccoli soup that can be made in less than 30 minutes! I used an immersion blender, but you can use a regular blender or food processor if you have one.

Enjoy!

WEEKNIGHT BROCCOLI SOUP
Serves 4 (ish)

Ingredients
1 small onion, chopped
2 cloves garlic, minced
Extra virgin olive oil
3 broccoli crowns cut into small pieces
1 14 oz. can of chicken broth
Water
2 tbs. fat free half and half
Salt and Pepper to taste

Preparation

Heat 1 tbs. extra virgin olive oil in a saucepan over medium heat. Add the onion and garlic. Sauté for 2 minutes or until the onion is a little translucent. Add the broccoli and cook for one or two minutes longer.

Add the chicken broth, then fill the chicken broth can (about a cup and a half) with water and pour it into the pot. Bring the mixture to a boil. Once boiling, turn the heat down, cover and let it simmer for 15 minutes. Remove from the heat.

Puree with an immersion blender (or food processor) and return back to the pot. Stir in the half and half and season with salt and pepper to taste. You have the perfect weeknight soup!

Bon appetit!

Note: To make the soup thicker, add another broccoli crown and use half the amount of water.

Sincerely,

Lauren Kase
Hillman’s Helpings

Hello!

Sorry I’ve been away a few weeks. To make up for it, I’ve posted a whole slew of new recipes on the Hillman’s Helpings blog that are perfect for this chilly weather we’re having.

I have to admit, I have a bit of an obsession with miso, which is essentially fermented soybean paste. I was especially surprised to see miso-glazed cod at a wedding I attended last weekend! Recently, I’ve been trying out new recipes that incorporate yellow miso, a mild miso paste, which can be found in a grocery store like Whole Foods in the refrigerated aisle.

Below are a few of my favorite miso recipes.

Enjoy!

Miso-Glazed Salmon
Serves 4

Note: This paste can be used atop any firm fish. Just adjust the cooking time depending on the thickness. For use on Chilean Sea Bass, figure 18-20 minutes.

Ingredients
1/3 cup yellow miso
1 tablespoon minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon ground red pepper
4-6 oz. salmon fillets, skinned

Preparation
Preheat oven to 400 degrees.

Combine all ingredients, stirring well with a whisk. Brunch onto Salmon.

Bake for 10-12 minutes.

Bon Appetit!


Miso-Garlic Eggplant

Ingredients
1/4 cup mirin (sweet rice wine)
3 tablespoons yellow miso
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
2 eggplants, sliced thin
Cooking spray
1 tablespoon sesame seeds
1/4 cup thinly sliced green onions

Preparation
Preheat broiler.

Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.

Sincerely,

Lauren Kase
Hillman’s Helpings

Hello!

Today’s recipe includes a sauce that can be put over almost anything – chicken, seafood, fish, veal, etc. I call it a faux puttanesca because it incorporates some, but not all flavors of a traditional puttanesca sauce. Anchovies, capers and hot peppers are all part of what Americans know as “puttanesca.” This sauce simply incorporated items from my fridge and pantry, but can be made with the above ingredients if desired.

While I’m not eating today for religious reasons, I’m dreaming about this yummy dinner I concocted on Monday evening.

Enjoy!

TILAPIA WITH FAUX PUTTANESCA SAUCE
Serves 2

Season two tilapia fillets with salt and pepper. Preheat a skillet over medium-high heat and add 2 tsp. extra virgin olive oil. Cook for 3-4 minutes on both sides, or until cooked through. Remove the fish from the pan.

Add 1 tsp. extra virgin olive oil and 1 clove chopped garlic to the pan. Sauté for 1 minute. Add ¼ cup white wine, ¼ cup chicken stock, ½ cup diced tomatoes and a handful of sliced kalamata olives to the pan. Bring the mixture to a boil and reduce until about ½ of the liquid has evaporated (a few minutes). Add salt and pepper to taste. Lastly, add a few leaves of chopped basil and remove from the heat.

Serve the sauce over the fish.

Bon Appetit!

Sincerely,

Lauren Kase
Hillman’s Helpings

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