| Scallops in Saffron-Tarragon Broth EatingWell Test Kitchen Tomatoes, tarragon and white wine make a fragrant broth for the scallops in this vibrantly colored easy one-pot stew. Make it a meal: Serve with a simple green salad and sop up the leftover broth with toasted whole-grain baguette. Servings: 4 servings
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Healthy Weight, High Potassium, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie
Ingredients:
Scallops in Saffron-Tarragon Broth
1 pound large dry sea scallops (see Note)
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
1/2 cup thinly sliced onion
2 stalks celery , thinly sliced
2 cloves garlic , thinly sliced
1/4 cup white wine
8 ounces baby red potatoes , cut into 1/4-inch-thick rounds
1 cup reduced-sodium chicken broth
1 cup grape tomatoes , halved
1 5-ounce can tomato juice (scant 3/4 cup)
1/4 teaspoon saffron threads (see Note)
2 teaspoons chopped fresh tarragon
Steps:
1: Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate. Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes. 2: Return the scallops and any accumulated juices to the pan along with tarragon. Cover and cook until the scallops are just cooked through, 2 to 4 minutes.
Nutrition: (Per serving)
Calories - 199
Carbohydrates - 18
Fat - 3
Saturated Fat - 0
Monounsaturated Fat - 2
Protein - 22
Cholesterol - 37
Dietary Fiber - 2
Potassium - 935
Sodium - 585
Nutrition Bonus - Vitamin C (35% daily value), Potassium (25% dv), Magnesium (22% dv), Vitamin A (15% dv)
Notes: Be sure to buy "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly. Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Each crocus produces only 3 stigmas, requiring over 75,000 flowers for each pound of saffron. Fortunately, a little goes a long way. It’s used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.
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| Pomegranate Cosmos Bruce Weinstein & Mark Scarbrough Make the base for these pomegranate cosmopolitans ahead of time and shake individual cocktails "to order." Or for individual drinks, combine 3 tablespoons (1 1/2 ounces) each pomegranate juice and vodka, 4 teaspoons lime juice, 1 tablespoon Cointreau, 1 1/2 teaspoons ginger juice and 1/2 teaspoon sugar. Servings: 12 servings
Total Time: 10 minutes
Ease of Preparation: Easy
Health: Low Carb
Ingredients:
Pomegranate Cosmos
2 1/4 cups pomegranate juice
2 1/4 cups vodka
1 cup lime juice
3/4 cup Cointreau or Grand Marnier
1/4 cup ginger juice (see Note)
2 tablespoons sugar , preferably superfine “bar sugar,” plus more for the rims
Strips of lime zest for garnish
Steps:
1: Mix pomegranate juice, vodka, lime juice, Cointreau (or Grand Marnier), ginger juice and sugar in a large pitcher. 2: For each drink, fill a cocktail shaker halfway with ice, add 1/2 cup Cosmo mix, and shake until the shaker turns frosty and cold. Dip the rim of a martini (or highball) glass into water and then in sugar (to "sugar the rim"). Strain the drink into the martini glass (or over fresh ice in the highball glass). Garnish with a twist of lime zest, if desired.
Nutrition: (Per serving)
Calories - 188
Carbohydrates - 17
Fat - 0
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 0
Cholesterol - 0
Dietary Fiber - 0
Potassium - 107
Sodium - 4
Prepare through Step 1 and refrigerate for up to 1 day. Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com.
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| Roast Beef & Blue Cheese Spears EatingWell Test Kitchen Deli roast beef and a simple blue cheese cream top Treviso in a simple, pretty appetizer. Servings: 16 servings
Total Time: 10 minutes
Ease of Preparation: Easy
Health: Low Carb
Ingredients:
Roast Beef & Blue Cheese Spears
2 tablespoons reduced-fat sour cream
2 tablespoons crumbled blue cheese
2 heads of Treviso or Belgian endive , spears separated (see Note)
4 ounces thinly sliced roast beef , cut into ribbons
Steps:
1: Combine sour cream and blue cheese in a small bowl. 2: Top Treviso (or Belgian endive) with roast beef and a dollop of the blue cheese cream.
Nutrition: (Per serving)
Calories - 15
Carbohydrates - 0
Fat - 1
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 2
Cholesterol - 4
Dietary Fiber - 0
Potassium - 19
Sodium - 61
Nutrition Bonus - Protein, potassium.
Prepare through Step 1 and store in an airtight container for up to 2 days. Note: Treviso is a slender variety of radicchio.
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