Virtual Recipe Box
Become known as the best cook in the neighborhood in no time with these fantastic recipes from the Virtual Recipe Box! And the best part is, every single recipe is healthy. Wow!
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Blackened Salmon Sandwich
1 lb salmon fillet,
skinned and cut into 4 portions
2 teaspoons blackening
or Cajun seasoning
1 small avocado, pitted
2 tablespoons mayonnaise
4 crusty whole-wheat rolls
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion
1. Oil grill rack, preheat grill to high.
2. Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side.
3. Mash together avocado and mayonnaise in a small bowl.
4. To assemble sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.
Mushroom, Sausage & Spinach Lasagna
8 oz lasagna noodles
1 lb lean spicy Italian turkey sausage
4 cups sliced mushrooms
1/4 cup water
1 lb frozen spinach, thawed
1 28-oz can crushed tomatoes
1/4 cup chopped fresh basil
Salt & freshly ground pepper, to taste
1 lb part-skim ricotta cheese
8 ozpart-skim mozzarella cheese
1. Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
2. Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.
Quick Thai Chicken & Vegetable Curry
2 teaspoons canola oil
1 medium red bell pepper,
cut into 1- to 2-inch-long
julienne strips
1 medium onion,
halved and sliced
1 clove garlic, minced
1 tablespoon minced fresh ginger
1-2 teaspoons red curry paste
1 lb boneless, skinless chicken
breasts, cut into 1-inch cubes
1 cup chicken broth
1 cup “lite” coconut milk
1 tablespoon fish sauce, or reduced-sodium soy sauce
1 teaspoon light brown sugar
1 1/2 cups cauliflower florets
2 cups baby spinach
1 tablespoon lime juice
Lime wedges
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges. Vegetarian variation: Substitute 1 pound extra-firm tofu (drained) for the chicken and vegetable broth for chicken broth.
Frozen Raspberry Mousse
6 cups fresh raspberries
1/4 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon unflavored gelatin
8 teaspoons dried egg whites
2/3 cup sugar
1/3 cup whipping cream
2 cups fresh raspberriesfor garnish
Mint sprigs, for garnish
1. P lace a small mixing bowl in the freezer to chill for Step 5.
2. Puree raspberries in a food processor until smooth. Pass through a fine sieve set over a large bowl; discard seeds. Measure out 1 cup raspberry puree, whisk in confectioners' sugar (or Splenda), cover and set aside in the refrigerator for sauce.
3. Place orange juice in a small saucepan. Sprinkle in gelatin. Let soften for 1 minute. Place over low heat and stir until the gelatin has completely dissolved. Let stand for 5 minutes.
4. Meanwhile, beat reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until the meringue is stiff and glossy.
5. Beat cream in the chilled bowl until soft peaks form.
6. Add the melted gelatin to the remaining raspberry puree and whisk until blended. Set the bowl over a bowl of ice water and stir just until the mixture starts to thicken slightly, 5 to 10 minutes. Add one-fourth of the meringue to the raspberry puree and whisk until blended. Using a whisk, fold in the remaining meringue. With a rubber spatula, fold in the whipped cream. Scrape the mousse into a 6-cup metal bowl (or other decorative mold) or a 9-by-5-inch metal loaf pan. Cover with plastic wrap and foil and freeze until firm, at least 6 hours.
7. To serve, fill a bowl or basin (large enough to hold the mold comfortably) with very hot water. Run a knife around the edges of the mold. Quickly dip the mold in hot water, then invert a serving platter over the top. Grasping the mold and platter, jerk downward several times. If the mousse does not release, dip in hot water again and repeat. Cut the mousse into wedges or slices. Serve with the reserved raspberry sauce and garnish each serving with a scattering of berries and a mint sprig.
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