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.


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 91 to 96

91 Baked Fish (Salmon) w/Tomatoes, Spinach and Mushrooms from Kraft at:


92 Spiced Lentils and Indian Pulao, page 219 and 224 Enchanted Broccoli Forest by Mollie Katzen
93. Pan-Fried Trout, # 7359 at Food.com
94 Marg’s Version of Baba’s Squash Casserole

95 Sardines (canned) and Potato wedges

96 Lemon Chicken, page 124 The Complete Book of Chinese Cooking by Veronica Sperling & Christine McFadden

Dinners for Days 67 to 72

Day 67 The Ultimate Salmon Fillets, #53198 at Food.com


Day 68 Chickpeas and Herb Salad at Meal-Master


Day 69 Hilton Head Herring Salad, #387449 at Food.com


Day 70 Spinach and Red Pepper Calzones from Epicurious.com


Day 71 Haddock Oriental from Loblaws

Day 72 Border Black Bean Chicken Salad from cooksrecipes.com


Baked Salmon with Tomatoes, Spinach & Mushrooms

Zowie – what a great Sunday!

1. Jamie fixed our dishwasher.

2. The Artichoke with Parmesan Dip was terrific even if it wasn’t too healthy. More details are included in another post.

3. The Baked Salmon with Tomatoes, Spinach & Mushrooms, which was from Marg’s “Best” folder, was outstanding, The recipe is from Kraft Canada and can be viewed at:


The only change I made is I used Sundried Tomato & Oregano Calorie-wise dressing.

4. The real surprise and a new entry to Marg’s “Best” folder is Broccoli with Mushrooms and Walnuts from LonghornMama at Recipezaar. More details are included in another post.

5. Watermelon, oatmeal raisin cookies and tea cap off a great visit by Laurie and Jamie.

6. Great day with Mayo Clinic’s top 10 foods: Broccoli, Salmon, Spinach!