Readers’ recipes
Although olives are little, they’re big on flavor. They’re also rich in vitamin E, iron and fiber. Because they’re also high in sodium, it’s best to eat them in moderation. Olives are featured in the haddock recipe below, and while there aren’t many of them, they still pack a lot of punch.
The recipes below are from Recipes Remembered, a publication of the Star Journal. If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, send them our way. Simply email your recipes to [email protected], attention: Timi Eckes.
Haddock with olives and capers
1 lb. haddock
1/2 c. dry white wine
Olive oil
2 tsp. Greek seasoning
1/4 c. sliced green olives
1/4 c. capers
Juice from 1/2 lemon
Sprinkle haddock with Greek seasonings and spray with light coating of olive oil. Simmer in skillet with wine until just cooked through, 3 minutes per side. Add olives and capers and squeeze lemon juice over fish. Cook until fish is cooked through and easily flakes. Serve with capers and olives on top and additional lemon wedges on the side.
Sue and Pete Otis
Lime rice pilaf
1 T. butter
1 sm. onion, finely chopped
2 c. long-grain white rice
33/4 c. vegetable or chicken stock
1/4 c. fresh lime juice
2 tsp. grated lime peel
Chopped fresh parsley or cilantro
Melt butter in heavy, large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Season to taste with salt and pepper. Transfer rice to serving bowl; sprinkle with parsley or cilantro. Serves 4.
Eileen Persike
Yogurt fruit toss
1/2 c. plain low-fat yogurt
1/4 tsp. cinnamon
2 c. strawberries, halved
1 ripe med. banana, sliced
1 T. brown sugar
1/4 tsp. poppy seed
1 c. seedless grapes
Stir together yogurt, brown sugar, cinnamon and poppy seed. In medium bowl, combine strawberries, grapes and banana slices. Pour yogurt mixture over fruit and toss gently to coat. Cover and chill. Toss again before serving. Makes 6 servings.
Mary Hilliker
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