Walnut, corn and potato chowder
Makes 6 servings
Preparation time: 20 minutes
Cooking time: 40 to 50 minutes
INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic
2 ribs celery, chopped
3 cups reduced-sodium vegetable broth
1 cup corn, plus extra for garnish
1 tablespoon sherry vinegar
3/4 teaspoon celery salt
1/2 teaspoon smoked paprika
1 (8-ounce) Yukon gold potato, diced
1 purple bell pepper, diced, plus extra for garnish
1/2 cup walnut cream (see NOTE)
Coarse salt to style
Freshly floor black pepper to style
Chopped chives for garnish
Warmth oil in a big saucepan. Add onion and garlic; saute for 3 minutes. Add celery; prepare dinner for two extra minutes. Add vegetable broth, corn, vinegar, celery salt, smoked paprika, potato and bell pepper; cowl and prepare dinner for 30 to 40 minutes or till potatoes are smooth. Stir in walnut cream; season with salt and pepper to style. Garnish with chives, reserved corn and reserved purple pepper.
NOTE: For walnut cream, mix 1 cup walnuts and 1 cup water in blender. Mix till easy. Retailer coated in fridge to be used as a nondairy thickener.
Per serving: 145 energy, 3 grams protein, 6 grams fats (37% energy from fats), 0.7 gram saturated fats, 21 grams carbohydrate, no ldl cholesterol, 261 milligrams sodium, 3 grams fiber.
Carb depend: 1.5.
Olive tapenade meatloaf
Makes 8 slices
Preparation time: 10 minutes
Cooking time: about 1 hour; standing time: 10 minutes
INGREDIENTS
1 1/2 kilos lean floor beef
2 eggs, calmly overwhelmed
3/4 cup smooth breadcrumbs (about 1 slice bread)
1/3 cup olive tapenade (from jar or can)
1/4 teaspoon onion powder
1/4 teaspoon coarse salt
1/2 teaspoon pepper
Further tapenade if desired
Warmth oven to 350 levels. Mix all substances in a big bowl; combine calmly however completely. Form combination into an 8-by-4-inch loaf; place on rack in broiler pan. Bake about 1 hour or till inside temperature reaches 160 levels. Let stand 10 minutes. Slice and serve with additional tapenade if desired.
Per slice: 165 energy, 20 grams protein, 8 grams fats (43% energy from fats), 2.1 grams saturated fats, 3 grams carbohydrate, 93 milligrams ldl cholesterol, 379 milligrams sodium, no fiber.
Carb depend: 0.
Crispy salmon fillets
Makes 6 servings
Preparation time: quarter-hour; refrigeration time: as much as 2 hours
Cooking time: 15 to twenty minutes
INGREDIENTS
1 cup walnuts
3 tablespoons dry breadcrumbs
3 tablespoons lemon rind, finely grated
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons recent dill, chopped
Coarse salt and pepper to style
6 (4- or 5-ounce) salmon fillets, pores and skin on
Dijon mustard to style
2 tablespoons recent lemon juice
Warmth oven to 350 levels. Place walnuts in meals processor; coarsely chop. Add breadcrumbs, lemon rind, oil and dill; pulse till crumbly. (Combination ought to stick collectively.) Season with salt and pepper to style; put aside. Organize salmon, pores and skin facet down, on parchment-lined rimmed baking sheet. Brush tops with mustard. Spoon 1/3 cup of walnut crumb combination over every fillet; gently press combination into the floor of salmon. Cowl with plastic wrap; refrigerate for as much as 2 hours. Take away plastic wrap, bake 15 to twenty minutes or till salmon is opaque all through. Simply earlier than serving, sprinkle every bit with lemon juice.
Per serving: 303 energy, 27 grams protein, 20 grams fats (57% energy from fats), 2.5 grams saturated fats, 6 grams carbohydrate, 53 milligrams ldl cholesterol, 113 milligrams sodium, 2 grams fiber.
Carb depend: 0.5.
Meatloaf on sourdough bread
Unfold one slice of bread with olive tapenade and the opposite with low-fat mayonnaise; prime the meatloaf with romaine. Serve with inexperienced beans.
