Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

view all my recipes

Design by emtwo

« Apple and Horseradish-Glazed Salmon | Main | Garlic-Rosemary Lamb Pita »

Potato Cod Cakes with Dijon Tartar Sauce

Potato Cod Cakes with Dijon Tartar Sauce

(We used a hamburger patty mold to shape them and had the cod steamed ahead of time at the store. Jeff is going to turn the leftovers into sandwiches)

Shape the cakes up to 8 hours ahead; cover and refrigerate until you are ready to cook them. Have the cod steamed at the market to save time. If you can't find panko, course Japanese breadcrumbs, substitute fresh breadcrumbs.

1/2 cup fat-free mayonnaise
3 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
2 teaspoons fresh lemon juice
4 teaspoons Dijon mustard

1 cup cubed peeled baking potato
1 1/2 cups panko breadcrumbs
1/2 cup thinly sliced green onions
1/3 cup finely chopped red bell pepper
3 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 1/2 pounds cod fillets, cooked
1 garlic clove, minced
2 tablespoons vegetable oil, divided
Cooking spray

Flat-leaf parsley sprigs (optional)

Preheat oven to 350°.
To prepare sauce, combine first 5 ingredients in a small bowl. Cover and refrigerate.
Place potato in a large glass bowl; cover with plastic wrap. Microwave at high 5 minutes or until tender. Mash potato with a potato masher; cool.
Add breadcrumbs and next 9 ingredients (breadcrumbs through garlic) to potato; stir well. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of cakes; cook 2 minutes on each side. Place cakes on a baking sheet coated with cooking spray. Repeat procedure with remaining oil and cakes.
Bake cakes at 350° for 10 minutes. Serve with sauce. Garnish with parsley sprigs, if desired.
Yield: 6 servings (serving size: 2 cakes and 2 tablespoons sauce)

CALORIES 254(28% from fat); FAT 7.8g (sat 1g,mono 3.9g,poly 2.2g); PROTEIN 24.5g; CHOLESTEROL 113mg; CALCIUM 43mg; SODIUM 869mg; FIBER 1.7g; IRON 1.4mg; CARBOHYDRATE 21.3g
Cooking Light, SEPTEMBER 2002

TrackBack for this entry: