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Heart Healthy Recipes
Big On Taste
PHYLLIS STEINBERG
Special to The Jewish News
I
have found some wonderful
heart-healthy recipes in Ten
Speed Press's new publication,
The Rittenhouse Cookbook by
Jim Coleman.
Coleman, Philadelphia's
Rittenhouse Hotel's executive chef,
demonstrates that low-fat eating and
lavish indulgence can go hand-in-
hand, as is evident in the following
recipes that I have selected.
OAT BRAN AND DILL-CRUSTED
RED SNAPPER WITH
CINNAMON SPAGHETTI
SQUASH
Squash
1 spaghetti squash (about 1 pound)
1/2 tablespoon ground cinnamon
1 tablespoon honey
1 tablespoon minced fresh dill
Crust
1 cup oat bran
3/4 cup minced fresh dill
3/4 tablespoon powdered garlic
1/4 teaspoon freshly ground white
pepper
4 skinless red snapper fillets, about
6 ounces each
Preheat the
oven to 400
degrees.
To prepare
the squash,
slice off each end and cut the squash
in half lengthwise. Remove the seeds
with a large spoon and place both
pieces of squash in a large casserole
dish, cut side down. Fill the dish half-
full with water and bake the squash in
the oven for about one hour, or until
the flesh is soft.
Remove the squash from the dish
and let cool slightly. Spoon out the
flesh and place in a mixing bowl. Add
the cinnamon, honey, and dill, and
toss together until combined. Keep
warm.
Lower the oven temperature to 375
degrees.
Mix together all the crust ingredi-
ents in a mixing bowl.
Liberally coat both sides of the
snapper fillets with the crust mixture.
Heat a nonstick saute pan coated with
nonstick cooking spray and, when the
pan is hot, add the snapper. Saute over
medium-high heat for 3 to 4 minutes
on each side, until golden brown.
Transfer the fillets to a nonstick bak-
ing sheet coated with non-stick cook-
ing spray and finish cooking in the
oven for 8 to 10 minutes.
Transfer the snapper to serving
plates and serve with the squash.
Serves four.
TOSSED HEARTS OF ROMAINE
WITH A TRIO OF PEPPERS AND
HONEY-LEMON DRESSING
Honey-Lemon Dressing
Juice of 2 freshly squeezed lemons
1 tablespoon honey (or to taste)
1/2 tablespoon chopped fresh
rosemary
Salad
1/2 small red bell pepper, roasted,
peeled, seeded, and julienned
1/2 small yellow bell pepper,
roasted, peeled, seeded, and
julienned
1/2 small green bell pepper, roasted,
peeled, seeded, and julienned
2 1/2 ounces romaine hearts (from
about 2 heads)
Thoroughly whisk together all the
dressing ingredients in a small mixing
bowl. To prepare the salad, place the G \
julienned bell peppers and romaine
hearts in a mixing bowl. Toss with the
dressing. To serve, layer the romaine
and bell pepper strips in a
mound in the center
of each serving plate.
Note: This recipe
uses honey not only
for sweetness and to
--\
ance the acidity of the lemon, (7
but also to help the dressing cling to
the salad.
GRILLED CHICKEN BREAST
WITH MELON
SALSA AND TORTILLA AND
ARUGULA SALAD
Melon Salsa
1/2 cup diced cantaloupe melon or
crenshaw melon
1/2 cup diced honeydew melon
1 large fresh jalapeno chile, seeded
and thinly sliced (use more or
less to taste)
2 tablespoons finely diced red onion
1 teaspoon chopped fresh cilantro
1/2 teaspoon chopped fresh mint
1 teaspoon freshly squeezed lime
juice
Salad
4 corn tortillas, cut into 1/2-inch-
thick strips
4 ounces arugula (2 1/4 cups, firmly
packed)
Juice of 2 lemons
HEALTHY RECIPES on page 136