Just for the halibut!

Here is a healthy Italian recipe I served my friends last Sunday and it was excellent! I am trying to get back into shape for snowboarding season, and eating well is all part of my new program. Enjoy!

2 LB Halibut
1/2 bunch rainbow chard or kale
2 Tbsp olive oil
1/4 cup white wine
salt and pepper to taste

1 LB whole wheat penne pasta
3 Tbsp olive oil
1/2 bunch rainbow chard or kale, chopped
3 cloves garlic, chopped
1 pint sweet cherry tomatoes, cut in half
1 bunch basil, chopped or chiffinade
Salt and pepper to taste
1/2 cup asiago cheese, shredded

Pasta:
Bring a large pot of water with 1 Tbsp salt to boil. Add pasta and cook for approximately 8 to 10 minutes or until al dente. Meanwhile, in sauté pan, heat 2 Tbsp oil at medium high. Sauté chard for 5 minutes or until slightly wilted. Add garlic and tomatoes. Sauté for 2-3 minutes just to warm up tomatoes. Toss mix in with pasta and coat with remaining oil. Add salt, pepper, basil and cheese. Toss in bowl and serve family style! You can top with more cheese and basil for good presentation ;)

Fish:
Preheat oven to 375F. Place foil in baking pan for easy clean up. Cover bottom of pan with approximately half of the rainbow chard. lightly cover fish with oil, salt and pepper. Place fish in baking pan a top chard. Pour white wine over fish. Cover with foil and place in oven for aprox. 20 minutes, or until done. The Chard and wine will steam, keeping the fish super moist. Pull out of the oven and serve on platter with or with out the chard.

Serve these dishes with a salad if you desire. I made a yummy spinach salad that had orange segments, red onion and a balsamic dressing. Yum! And Healthy!

Curry in a Hurry!

I'm back from my brief hiatus! Summer was super busy, and as some of you know, I was promoted to Executive Chef! Now that fall is here, and things are slowing down, I finally have time to, once again, share my recipes with you.
This recipe was taught to me by an Indian woman. We made four different dishes and fry bread. I was honored to also eat with her and her family the traditional way...with our hands! It was great. So here is the Nine Jewel Korma that we made. Its delicious, easy and quick to make.

4 Tbsp vegetable oil or ghee (ghee is Indian for "clarified butter")
2 Tbsp cumin seed
1 white onion, chopped
1/2 Tsp minced garlic
3 Tbsp graded ginger
1 can tomato sauce
1/2 tsp turmeric
2 Tbsp ground coriander
1 can coconut milk (or plain yogurt)
Frozen mixed vegetable mix (peas, carrots, green beans ect.)
2 medium potatoes, peeled and quartered
1 head cauliflower, chopped
1 medium zucchini, sliced into 1 inch pieces
chopped cilantro

Heat oil in heavy-bottomed pan on medium high. Add cumin seed to release aromatics. Add onions and sauté until translucent. Add garlic and ginger. Sauté for approximately 2 minutes. Add tomato sauce, coconut milk, turmeric and ground coriander. Bring to a simmer and add potatoes. Stir while it simmers to keep from burning for aprox. 8 minutes, until potatoes are almost cooked through. Add frozen vegetables, zucchini, and cauliflower. Cover and let simmer for aprox. 10 minutes. Serve with basmati rice and naan bread and garnish Korma with chopped cilantro. Traditionally, the Indian people would eat with their right hand, using the bread to scoop up the food. Delicious!