What a successful week trying new recipes!

I have a year’s supply of recipes that follow my nutrition strategy, but once in a while I like to try some new recipes. Sometimes I am driven by areas that I don’t feel are included enough, such as Tofu and healthy snacks. At other times, it’s because there’s something in the fridge I need to use up, like spinach, broccoli and zucchini. This week, it was one successful recipe after another. Here they are:

Balsamic-glazed Salmon with Spinach, Olives, and Golden Raisins


Broccoli, Carrot and Dill Vegetable Strudel
Page 266 Rose Reisman’s light vegetarian cookbook

Indian-Style Tofu and Cauliflower with Chutney
Cooking Light APRIL 2010


Raisin-Cranberry Granola Bars
Page 200 Cooking Light way to bake, Oxmoor House. 2011

Zucchini Walnut Cake
By Marg, perhaps copied while at The Bay. This was the highlight of the week.

2 cups all purpose flour
2 tsp baking powder
¾ tsp baking soda
1 ¼ tsp cinnamon
½ tsp nutmeg
½ tsp salt
½ tsp allspice

4 eggs
1 ½ cup sugar
I cup vegetable oil

1 ½ tsp vanilla
2 tsp freshly grated orange peel
1 cup chopped walnuts
1 ½ cup shredded unpeeled zucchini

Preheat oven to 350 degrees.
Grease and flour a nine inch flute pan

Sift flour with baking powder, baking soda, cinnamon, nutmeg, salt, and allspice

In large mixing bowl, beat eggs until light.
Beat in sugar until mixture is fluffy (???). I tried for a long time, but couldn’t get it “fluffy”, at least in my eyes.
Slowly beat in oil.
Blend in the sifted dry ingredients.
Fold in vanilla, orange peel, walnuts, and zucchini.
Spoon into tube pan.

Bake for 45 minutes to 1 hour, or until toothpick comes out dry.

Cool in pan for 15 minutes.
Remove to wire rack to cool completely.


Fine Dining at Home … and Healthy!

Tuesday’s dinner was as perfect as it gets. It met so many of our requirements for healthy eating. From a taste standpoint it rivalled high-end restaurant food. The  plate-share was perfect at ½ vegetables and fruit, ¼ grains, and ¼ fish. Throw in some of the best spices and you couldn’t ask for more.

Two of the dishes were from Moosewood Restaurant Simple Suppers. The entrée was the Moroccan Spiced Fish (Salmon) on page 157. The spices made our taste buds jump. This unique blend is called Moroccan Spice Mix on page 239 and includes:

2 tbsp ground cumin

2 tsp ground ginger or cinnamon

2 tsp paprika

2 tsp turmeric

½ tsp cayenne or black pepper

1 tsp salt

The grains in the Cranberry Bulgur Pilaf on page 183 added a starchy balance to the heat and spiciness of the salmon.

The veggies and fruit dish was Coleslaw with Apples & Dried Cranberries from:


It was cool, sweet and refreshing, enticing you to work your way around the plate again.

Dinners for Days 133 to 138

133 Broiled or BBQ Salmon or Halibut Steaks from Lighthearted, page 103

134 Red Lentil & Sweet Potato Curry by Kelly Rossiter at treehugger.com:


135 Halibut or Trout with Potato Succotash on General Mills Variety Goodness label

136 Corn and Tomato Scalloped, a simple recipe Marg picked up somewhere about 30 or more years ago when she toiled with feeding four always hungry children:

1 can whole kernel corn

1 large can tomatoes

1 small green pepper, finely chopped

1/3 cup cracker crumbs

1 tsp salt

2 tbsp soft butter

Combine all ingredients in a saucepan or baking dish.

Simmer or bake for 30 minutes.

137 Thai Tuna Wraps from Clover Leaf; this is a great website with lots of useful information including many healthy recipes:


138 Oven Fried Chicken from Ontario Chicken Lover #13, page 10

Dinners for Days 127 to 132


127 Salmon Fillets w/Mango, The Urban Peasant:



128 Portuguese Bean Soup, Allrecipes,com



I cut the cayenne pepper to ¾ teaspoon


129 Trout with Cucumber Sauce, Loblaws Market,


130 Honey-Roasted Sweet Potato, Parsnips & Apples, Recipe 117752 at Food.com:



131 Red Snapper with Basil Vinaigrette from Gourmet, Quick Kitchen at epicurious.com:



132 Chicken Tortillas, Dishes for Two, The Ontario Chicken Producers’ Marketing Board

Dinners for Days 121 to 126

121 Salmon with tangy cucumber sauce & herbed Orzo from Redbook:




122 Tofu South of The Border Enchiladas at soyconnection.com:


123 Trout with Lime & Thyme, recipe #98052 at Food.com:


124 Suki’s Spinach & Feta Pasta at Allrecipes.com:


125 Broiled Haddock Fillets from Tweeky at food.com:


126 Ground Chicken Stroganoff from Chicken Lover #9

Dinners for Days 115 to 120

115 The Ultimate Salmon Fillets, recipe #53198 at food.com

This recipe was already featured in the recent post “Dill – icious Day”.

116 Chunky Rice & Bean Soup, from The Canadian Living Test Kitchen at

117 Breaded Sole (recipe on package), potatoes, garden salad

118 Broccoli w/Feta & Red Pepper, page 157 Light Cooking by Rose Reisman

119 Tuna-Lima Bean Salad at

120 Greek Grilled Chicken & Vegetable Salad by Rachael Ray at

Dinners for Days 109 to 114


109 Salmon (canned) cakes by Rachael Ray 

Salmon Cakes




110 Hearty Lentil Soup from Taste of Home









111 Country Style Cod from Ziggy’s

112 Ciambotta from Good Housekeeping


Cover of "The New Good Housekeeping Cookb...

Cover of The New Good Housekeeping Cookbook



The All New Good Housekeeping Cookbook 

edited by Susan Westmoreland

Published by Hearst Books
832 pages, 2001





113 Tilapia by Julie Cioffi, recipe #9004 at food.com



114 Chicken Paprikash