Cooking Light Night-Cornflake Crusted Halibut, Toasted Millet-Confetti Vegetable Salad and Orange Mini Bundt Cakes

It's Cooking Light Night again! This time I decided to do a main dish, a side, and a dessert. Since my family loves fish, I decided to try the Cornflake Crusted Halibut that got rave reviews from the staffers at Cooking Light. I picked a spicy serrano to add to the aioli and it was perfect with this fish. The halibut was a little pricey, but I figure it is ok to splurge once in awhile. I had some millet that wanted to be used, so I found a fun salad that had a yummy dressing to use that up.

Then there were the Mini Orange Bundt cakes that I remember from the cover 2 years ago. I have been wanting to make them and finally got the chance. I must have a mini- mini bundt pan, because I got 24 mini bundts and 12 mini muffins from the recipe. These are chock full of yummy stuff, like toasted pecans, coconut, chopped orange slice candy, and chopped dates, and I had a ton of them, so I took them to a little get-together and everyone loved them. They would be a good holiday food gift!

Cornflake-Crusted Halibut with Chile-Cilantro Aioli

The test kitchen loved this halibut dish with herbed garlic aioli so much that they gave it their highest rating. You'll love that it takes only 25 minutes to make.

Aioli:

2 tablespoons minced fresh cilantro

3 tablespoons fat-free mayonnaise

1 serrano chile, seeded and minced

1 garlic clove, minced

Fish:

1 cup fat-free milk

1 large egg white, lightly beaten

2 cups cornflakes, finely crushed

1/4 cup all-purpose flour (about 1 ounce)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

4 (6-ounce) halibut fillets

4 lemon wedges

To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in another shallow dish.Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.

Toasted Millet and Confetti Vegetable Salad with Sesame and Soy Dressing

Dressing:

3 tablespoons rice vinegar

1 tablespoon cold water

1 tablespoon low-sodium soy sauce

1 teaspoon canola oil

1/2 teaspoon dark sesame oil

1 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1 garlic clove, minced

Salad:

1 cup uncooked millet

2 cups water

3 tablespoons chopped walnuts (I omitted these and used sprinkled toasted sesame seeds on the finished salad)

1 tablespoon low-sodium soy sauce

1 cup diced carrot

1 cup chopped fresh cilantro

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

1/2 cup thinly sliced green onions

1 tablespoon finely chopped seeded jalapeño pepper

To prepare dressing, combine the first 8 ingredients in a small bowl.To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeño in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.

Orange Mini Bundt Cakes Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma (www.williams-sonoma.com). You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

Cake:

Cooking spray

1 3/4 cups granulated sugar

10 tablespoon butter, softened

1 teaspoon vanilla extract

1/2 cup egg substitute

2 large eggs

3 cups all-purpose flour (about 13 1/2 ounces)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped orange slice candy (about 10 pieces)

1 cup pitted dates, diced

1/2 cup flaked sweetened coconut

1/4 cup chopped pecans, toasted

1 cup fat-free buttermilk

Glaze:

1 cup powdered sugar

2 tablespoons fresh orange juice

Additional ingredient:1 tablespoon powdered sugar (optional)

Preheat oven to 350°.
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.
Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350° for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.

Tuesday Morning- Tuesday's with Dorie- Arborio Rice Pudding- what flavor will it be? come back tomorrow and see!

Tilapia Fish Sticks, Millet Pilaf, and Kale Chips

I have been reading lots of books about how to make your kids healthy lunches, how to feed your family better dinners, and books on eating locally and learning more about where our food comes from. All 3 of these recipes came from The Dinner Diaries: Raising Whole Wheat Kids in a White Bread World by Besty Block, check out here website HERE. She wrote about her experiences of trying to feed her family more healthily. Luckily, for me, my kids and husband love fish, so this was just a fun way to serve it. I finally used the last of that huge box of tilapia from the freezer, so the next fish recipe will be a different kind of fish. The kids loved these fish sticks and I felt good about serving them.
The millet was delicious as well. I had to drive 40 minutes to find it at a health food store, but it as cheap. I thought I had died and gone to heaven in that store. I was surrounded by quinoa, red lentils, couscous, blue cornmeal, etc. Keep an eye out for a fabulous red lentil soup coming up soon. I threw some fresh green beans into the pilaf just because I had them and they needed to be used.
Now, the Kale. This might just be the most delicious veggie ever. Spraying the kale with cooking spray and sprinkling it with salt and pepper and then letting it get crispy in the oven. I let it get really crispy and lucky I had bought 2 bunches of kale, because this was gone in a flash! I don't really like potato chips, but that is how crunchy it was and kinda salty, yum! I am going to make it once a week, just because that is how much I like it!




Crunchy Oven Baked Fish Sticks from The Dinner Dairies by Betsy Block, adapted from a KidSafe Seafood website recipe by Sara Moulton
1 cup all purpose flour
1 tsp salt
1 tsp garlic powder
2 tsp paprika
2 cups panko bread crumbs
1 cup low-fat milk
dipping sauce (recipe follows)


Preheat oven to 425 F.
Spray a cooking sheet with cooking spray.

Combine flour, salt, garlic powder, and paprika in a shallow bowl and mix well. Put milk in a second shallow bowl, and panko crumbs in a third.

Cut the fillets into strips or fingers, then rinse them under cold water. Dry with a paper towel and dip each piece in the flour mixture to coat on all sides, shaking off the excess. Next, dip the pieces in the milk, and then in the breadcrumbs, coating well.
Arrange fish on cooking sheet in a single layer. Bake on the middle shelf of oven for 20 to 25 minutes, turning them halfway through. Season with salt and serve with dipping sauce.


Dipping Sauce
Makes about ½ cup
¼ cup fat free mayonnaise
¼ cup ketchup
2 Tbs finely chopped dill pickle
1 tsp pickle juice
½ tsp fresh lemon juice


Combine all ingredients in a bowl and stir until smooth. Add salt to taste



Millet Pilaf taken from The Dinner Diaries, adapted from Vegetarian Planet by Didi Emmons

1 Tbls olive oil

1 cup minced onions

1 cup hulled millet

1 tsp ground coriander

1/4 tsp ground cardamom

1 tsp salt

1/4 tsp black pepper

3 cups chicken stock, plus more as needed

kernels from 2 ears of corn or 1 1/3 cup frozen

1 cup fresh green beans

1 tsp grated orange rind

1 1/2 cups chopped tomatoes, fresh or canned

2 Tbls chopped chives or scallions



In a heavy saucepan, heat the oil over medium heat. Add the onions and saute for 5 minutes, stirring frequently. Add the millet, coriander, and cardamom, and saute for another minute or two, stirring constantly. Add the salt, pepper, and stock. Bring to a boil over high heat; then cover and simmer for 30 minutes.

Add the corn, green beans, and orange rind. Stir well, cover and continue cooking for 5 more minutes.

Stir the tomatoes into the millet. Taste for seasoning and then spoon onto plates. Garnish with chives or scallions.



Kale Chips from The Dinner Diaries, adapted from Mollie Katzen's Vegetable Heaven

1 head curly kale

canola oil cooking spray

salt and pepper



Preheat the oven to 350 degrees F.

Wash and dry the kale and then chop or tear it into medium-size pieces. Spread it out onto a nonstick baking sheet. Spray the kale lightly with oil, and then sprinkle with salt and pepper to taste. Bake for 15-17 minutes, until light and crunchy (check every few minutes and give the pan a little shake to avoid burning.