Valentine’s Day and the Lenten Season have arrived hand-in-hand this year. To help mark the occasion, we have found some recipes for both events: Healthy Recipes for Lent and Sweeten Up Valentine’s Day the Red Velvet Way.
Healthy Recipes for Lent
Cooking nutritious and delicious meals for Lent has never been easier. These recipes start with Alaska Seafood, which is additive-free, lean, and full of healthful vitamins, minerals, nutrients and heart-healthy omega-3 fatty acids.
To find more easy, delicious, and healthy Lenten recipes, visit www.wildalaskaflavor.com.
Cod Moroccan-Style with Mango-Carrot Slaw
Preparation time: 15 minutes; cooking time: 20 minutes; makes 4 servings
4 Alaska Cod fillets (4 to 6 ounces each), fresh, thawed or frozen
2 tablespoons olive oil, divided
1/2 cup finely chopped shallots (2 to 3 shallots)
1/4 cup chopped cilantro
2 teaspoons fresh grated ginger
1, 14.5-ounce can vegetable broth, divided
1 teaspoon sugar
4 cloves garlic, chopped
Large pinch of saffron
1 teaspoon cinnamon
1/2 teaspoon allspice
2 cups dry couscous
1/4 cup toasted almond slices
1 mango, peeled and sliced (about 2 cups)
1/2 red bell pepper, finely sliced
1/2 cup shredded carrot
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1 teaspoon grated lime peel
2 teaspoons orange juice
1 tablespoon honey
1/2 teaspoon cinnamon
Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat. Brush both sides of cod with 1 tablespoon oil.
Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
Turn cod over, cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from pan; keep warm.
In the same pan, sauté shallots in 1 tablespoon oil just until soft, about 2 minutes. Add cilantro, ginger, 1 cup vegetable broth, sugar, garlic, saffron, cinnamon and allspice; cook until thickened. Meanwhile, prepare couscous according to package directions, using remaining vegetable broth as part of the liquid.
Slaw: In large bowl, combine mango, bell pepper, carrot and cilantro.
In separate small bowl, blend lime juice and peel, orange juice, honey and cinnamon. Pour dressing over slaw; toss.
For each serving: Place about 3/4 cup couscous on a plate; top with 1/2 cup mango slaw. Top with a cod fillet. Pour 1/4 cup shallot sauce over fish; garnish with 1 tablespoon toasted almonds.
Salmon Penne with Green Beans Vinaigrette
Preparation time: 10 minutes; cooking time: 15 minutes; makes 5, 2-cup servings
12 ounces whole wheat penne (or other pasta)
1/2 pound fresh green beans, trimmed and halved
Finely grated zest and juice of 1 lemon
1 tablespoon fresh thyme leaves
1/2 teaspoon garlic salt
3 tablespoons olive oil, divided
12 ounces Alaska salmon, fresh, thawed or frozen
Salt and freshly ground black pepper
Lemon wedges and sprigs of thyme, for garnish
Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add green beans during the last 3 to 4 minutes of cooking time.
Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat.
Brush both sides of salmon with 1 tablespoon olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Break into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes. Season to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.
Source: Alaska Seafood Marketing Institute
Sweeten Up Valentine’s Day the Red Velvet Way
Valentine’s Day is the perfect day to show someone how much you care. Whether you want to say “xoxo” to family or “be mine” to a new Valentine, red velvet is the flavor that says it best.
“Amid a sea of pink holiday confections, red velvet stands alone with its vibrant hue and rich taste. It has a unique flavor that is not quite vanilla and not quite chocolate,” said Mary Beth Harrington of the McCormick Kitchens.
“Red velvet is also surprisingly versatile, inspiring a range of creative presentations, from creamy hot chocolate to decadent breakfast pancakes to cream-filled cupcakes. Simply said, people love it.”
These Red Velvet Brownie Conversation Hearts are a perfect project for the whole family. You can easily vary the number of drops of red food color to make icing in every shade, from puppy-love pink to ravishing rose. Add the final sweet touch with edible words of love. For a simplified version, glaze the brownie hearts and decorate with red and pink sprinkles.
For colorful images and instructions on how to create more festive sweet treats like these, visit www.McCormick.com.
Red Velvet Brownie Conversation Hearts
Preparation time: 30 minutes; cooking time: 25 minutes; makes about 24 servings
1 package (family-size) fudge brownie mix
1/2 cup sour cream
1, 1-ounce bottle McCormick Red Food Color
8 cups confectioners’ sugar (2 pounds)
1/2 cup water
2 tablespoons light corn syrup
2 teaspoons McCormick Pure Vanilla Extract
McCormick Assorted Food Colors & Egg Dye
Decorating gel or 1 ounce white baking chocolate
Prepare brownie mix as directed on package with sour cream, eggs and red food color. Spoon batter in greased 13-inch-by-9-inch baking pan.
Bake and cool and directed on package. Cut out cooled brownie with heart-shaped cookie cutters. Place brownies on wire rack set over baking sheet.
For the icing, mix confectioners’ sugar, water and corn syrup in medium saucepan. Cook on medium-low heat until sugar is melted, stirring occasionally. Stir in vanilla. Tint with desired food color. Spoon or pour icing over top and sides of brownies. (If icing becomes too stiff, gently reheat to pouring consistency.) Let stand until icing is set. Use decorating gel to write on brownies. Or melt white chocolate as directed on package. Pour into small resealable plastic bag. Snip off a tiny piece of the corner. Squeeze chocolate through hole in plastic bag to write on brownies.
Easy Pink Frosting: Brownie may frosted with Easy Pink Frosting instead of prepared icing. Stir six drops desired McCormick Assorted Food Color & Egg Dye into a 16-ounce container of white frosting until well blended. Add additional drops of food color until desired shade is reached. Spread on cooled brownie. Cut out with heart-shaped cookie cutters.
Photos courtesy of Family Features