Fishing

This thread will be for any green veggie. Be it Broccoli, Asparagus, Spinach, Collard Greens, Artichokes or whatever. It's all good.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Prep: 5 min, Cook: 10 min.

• 1 lb. green beans, trimmed
• 2 tsp. unsalted butter, melted

Place green beans in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender. Transfer to a serving bowl and toss with butter and salt and pepper to taste.

Per serving: calories 52, fat 2.1g, 31% calories from fat, cholesterol 5mg, protein 2.1g, carbohydrates 8.1g, fiber 3.9g, sugar 3.0g, sodium 7mg, diet points 0.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Prep: 5 min, Cook: 10 min.

• 2 tsp. unsalted butter
• 1 lb. broccoli florets
• 1 cup recipe-ready crushed tomatoes

Melt butter in a heavy saucepan over medium heat. Sauté broccoli florets 2-3 minutes. Add tomatoes and salt and pepper to taste. Cover and simmer 3-4 minutes or until broccoli is tender.

Per serving: calories 60, fat 2.4g, 30% calories from fat, cholesterol 5mg, protein 4.0g, carbohydrates 8.4g, fiber 3.9g, sugar 3.6g, sodium 119mg, diet points 1.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Prep: 5 min, Cook: 10 min.

• 1-1/4 lbs. broccoli florets
• 2 Tbs. lemon juice

Place broccoli in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Toss with lemon juice before serving.

Per serving: calories 42, fat 0.5g, 8% calories from fat, cholesterol 0mg, protein 4.3g, carbohydrates 7.8g, fiber 4.1g, sugar 2.8g, sodium 37mg, diet points 0.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Prep: 10 min, Marinate: 20 min.

• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 Tbs. sugar
• 3 Tbs. fresh lemon juice
• 1 Tbs. onions, grated
• 2 lbs. packaged broccoli slaw

Combine all ingredients, except broccoli slaw, in a bowl. Season with salt and pepper to taste and mix thoroughly. Add slaw and toss to coat. Let stand 20 minutes. Stir again before serving.

Per serving: calories 518, fat 47.6g, 79% calories from fat, cholesterol 39mg, protein 7.9g, carbohydrates 21.4g, fiber 6.9g, sugar 11.9g, sodium 86mg, diet points 13.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 2.5, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 9.2, Sugar: 0.4, Very lean meat protein: 0.0


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Prep: 10 min, Cook: 10 min.

• 1 lb. green beans, trimmed
• 1 tsp. unsalted butter or margarine
• 1 Tbs. plus 1 tsp. coarse mustard
• 1/4 tsp. salt optional

Place beans in a steamer basket over boiling water. Cover saucepan and steam 6-8 minutes, or until tender. Melt butter in a heavy nonstick skillet over medium heat. Stir in mustard. Add green beans and toss to coat. Season with salt and pepper to taste.

Per serving: calories 48, fat 1.3g, 22% calories from fat, cholesterol 3mg, protein 2.3g, carbohydrates 8.4g, fiber 4.0g, sugar 3.1g, sodium 72mg, diet points 0.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0


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There is a fine line between fishing and standing on the shore looking like an Idiot
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Current Moon Phase Tide Reports

Prep: 10 min, Cook: 15 min.

• 1 lb. green beans
• 1/4 cup water
• 1/4 cup lemon juice
• 1 Tbs. plus 1 tsp. unsalted butter
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Place beans in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until green beans are tender. Rinse under cold water and drain. Combine water and lemon juice in a heavy nonstick skillet over medium heat. Simmer 2-3 minutes or until reduced by half. Stir in butter. Add green beans and lemon zest. Simmer 3-4 minutes or until green beans are heated throughout. Remove from heat. Add parsley and salt to taste and toss.


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4 cooked artichoke bottoms
(can use canned)
4 tablespoons butter or margarine
3/4 cup chicken stock
4 tablespoons butter
6 tablespoons flour
1 cup milk
1 1/3 cups grated Swiss cheese
Salt and pepper
6 eggs, separated
Melt 4 tablespoons butter in a 9 x 13-inch pan. Add artichoke bottoms in a single layer and heat briefly. Add stock and simmer one minute. Set aside.
Melt remaining butter in a saucepan and whisk in flour. Cook one minute and slowly whisk in milk. Whisk until smooth. Stir in cheese, egg yolks, salt and pepper. Beat in egg whites until they hold soft peaks. Fold them into the cheese mixture and pile onto artichoke bottoms. Bake at 350 degrees F for about 20 minutes or until puffed and golden. Serve immediately.

Cut about one inch off the top of each artichoke. Then trim the large, outer leaves straight across with a scissors to get rid of the sharp, spiny points. This also makes them look more attractive. Slice just a little bit off the stem so that the artichokes will sit flat in the Dutch oven. Put 1 to 1 1/2 inches of water and 1 to 2 tablespoons white or apple cider vinegar in the bottom of a Dutch oven. Set the artichokes in the Dutch oven. Chop several scallions (tops and bottoms). Tuck these scallion pieces down inside the leaves. Cover the pot tightly and simmer for about 1 hour.
These are good served with mayonnaise mixed with a generous amount of dill weed or melted butter mixed with fresh lemon juice. You can also serve them with Hollandaise Sauce or fresh lemon juice mixed with extra virgin olive oil.

4 fresh artichokes
1 lime, thinly sliced
2 teaspoons salt, divided
1/2 cup vegetable oil
1/3 cup vinegar
1 teaspoon grated lime rind
1/3 cup fresh lime juice
1 tablespoon finely chopped fresh parsley
1 tablespoon dried leaf basil
Rinse artichokes in cold water. Turn each artichoke on its side; with sharp knife cut 1-inch off top. Cut off stem close to base. Remove any loose leaves around the bottom. Snip off sharp leaf tips with scissors.
In large saucepan or kettle, bring 3 inches water to boiling; add lime slices, 1 teaspoon salt and artichokes. Heat to boiling; reduce heat and simmer, uncovered, 30 to 40 minutes, until stem end of artichokes are tender when pierced with a fork and leaves pull easily from the base. Turn upside down to drain.
In large bowl combine oil, vinegar, lime rind and juice, parsley, basil and remaining 1 teaspoon salt; mix well. Add artichokes; spoon marinade over. Refrigerate 6 hours or overnight, if possible. Spoon marinade over artichokes occasionally.

Large artichokes
Extra-virgin olive oil
Kosher salt
Freshly-ground black pepper
Lemon halves
Prepare the artichokes by trimming them. In a small stockpot, bring 3 quarts of water to a boil. Cook the artichokes in the boiling water for about 20 minutes, or until the outer leaves will pull away easily with a sharp tug. Drain the artichokes and rinse them in cold water.
Cut the artichokes in half lengthwise. Brush them with olive oil, then sprinkle with salt and pepper. Place the artichokes on the grill, cut sides down. Grill them for about 10 minutes, or until the cut sides are browned. Coat the artichokes liberally with more olive oil, then squeeze the lemons over them. Serve along with a bowl of kosher salt for sprinkling over the artichokes.

Thoroughly wash 2 medium artichokes, allowing a small amount of water to cling to the leaves. Wrap in wax paper. Place on a glass plate or dish.
Microwave on HIGH power for 5 to 7 minutes, rotating 1/4 turn halfway through the cooking.
Rest, covered, for 5 minutes before serving.

3 fresh large artichokes
1 lemon, sliced
2/3 cup water
1/2 cup sun dried tomatoes, chopped
1/2 cup seasoned bread crumbs
1/2 teaspoon garlic salt
1/4 cup golden raisins
1 tablespoon olive oil
2 tablespoons butter, melted
Trim stem and leaves off artichokes and place in microwave safe container with the lemon slices and water. Sprinkle with garlic salt. Cover and cook on high for 12 minutes.
Meanwhile mix bread crumbs, tomatoes, raisins. Add olive oil. When the artichokes are tender, stuff the crumb mixture down into the leaves. Drizzle with butter, cover and cook on high 2 minutes. Let stand covered 5 minutes before serving.

Large California Artichokes
Selection of Dips (recipes follow)

Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes

CREAMY THAI DIP ¼ cup creamy peanut butter ¼ cup firmly packed brown sugar 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 teaspoon sesame oil 1/8 teaspoon ground ginger
Combine all ingredients; mix well. Makes ¾ cup.
Variation: For "Oriental Dip," omit peanut butter.

HONEY MUSTARD DIP ¼ cup prepared mustard 2 tablespoons cider vinegar 2 tablespoons soy sauce 2 tablespoons honey
Combine all ingredients; mix well. Makes about 3/4 cup

"SHIP AHOY!" DIP 1 can (6-1/2 ounces) minced clams 2 tablespoons reserved clam juice 3 ounces cream cheese softened 1 teaspoon lemon juice ¼ teaspoon garlic salt
Drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve. Makes about 3/4 cup.

4 medium California
artichokes
4 slices (1/4-inch thick)
Canadian bacon
4 eggs
Hollandaise Sauce (recipe
follows)
Prepare and cook artichokes as directed for Whole Artichokes (see Basic Preparation). Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Spread leaves of artichoke open like flower petals. Remove center petals and fuzzy centers from artichokes and discard. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.

Makes 4 servings.

HOLLANDAISE SAUCE 3 egg yolks ¼ cup water 2 tablespoons lemon juice ½ cup firm cold butter, cut into eighths 1/8 teaspoon paprika dash ground red pepper
In small saucepan, heat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir paprika, red pepper and salt to taste. Remove from heat. Serve warm. Cover and chill if not used immediately.

Makes about ¾ cup

16 California baby artichokes ¼ cup olive oil 4 half chicken breasts, skinned, boned and cut into chunks 2 red or yellow onions, sliced thick 4 cloves garlic minced 1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed ½ cup chicken broth 1 pound fettuccine, cooked and drained
Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.

Makes 4 servings

(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.

Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Method:

1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6. Serve hot or room temperature

4 large California artichokes
1½ cups chicken broth
1 teaspoon curry powder
¾ teaspoon ground cumin
½ teaspoon garlic salt
1 cup instant couscous
¼ cup currants
½ cup sliced green onion
½ cup toasted slivered almonds, chopped
½ teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Plain lowfat yogurt, optional

Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. Makes 4 generous servings.

COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.

2 medium California artichokes
2 tablespoons lemon juice
2 medium onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced
Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside.
Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish with lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.