Welcome January with thanks
The first few days of January of this new year, I think is trying to impress us weather wise. We can not complain about the weather this winter so far, because we actually have been having some very nice cool weather, but also sunny days and no snow as of yet. I am sure many of you probably like the snow as I do, but not when it hampers our driving plus snow removal is not an enjoyable task.
A lot of snow and bad weather is not good for people like us that are in business. I can not believe that last Tuesday we had such a nice sunny day while 80 miles south of us in Charleston, traffic was backed up and slowed down due to the snow.
It is actually hard to please everyone because some people love the cold and snowy weather, while others like me would like for it to be around 70 degrees with no snow and cold all year.
It is not only hard to please everyone with their weather likes and dislikes, but also topics like politics and even religion. It is safer to keep away from those two subjects because many friendships and hard feelings can develop from discussing them. I suggest sticking to lighter and more enjoyable subjects in conversations, for chances are you will not change the beliefs of the person you are debating with.
So now I am going to do what I am saying and changing the subject to a funny story.
I was talking to a young man tonight that lived in Friendly, West Virginia area, that was telling me in the old days how so many people were very cautious when driving through the town of Friendly because it was a speed trap. The thing that people did not know is that the policeman in Friendly after his retirement would park his police car with a uniformed mannequin behind the steering wheel along the side of the road — placing it daily in different places and moving it at night for many years. This way people traveling through the town did not know it was all fake but kept them from speeding.
Next week, I will share another little story or happening that I thought was funny and different.
Finally, I would like to congratulate all our managers, team leaders and employees for their hard work and dedication on achieving the (SOS) Symbol of Success Award at the two Chick fil A’s .
The Free Standing and Grand Central Mall location was one of only 7 locations out of over 2,500 stores receiving this achievement. A great “THANK YOU” and appreciation to the Mid Ohio Valley patrons and our staff for making this possible. We will continue to serve the area with a great quality of food, clean store, friendly employees and atmosphere and being closed on Sundays.
Below are some low-fat recipes for we are still in January and before you know it it will be Valentine’s Day and time for chocolate recipes. Till next week!
Gingered Poached Salmon
2 cups dry white wine
1/2 cup water
8 green onions, cut into 1-inch pieces
1 small lemon, sliced
1/4 cup peeled, minced gingerroot
1/4 teaspoon salt
4 4-ounce salmon steaks, 1/2-inch thick
Combine first 6 ingredients in a large nonstick skillet. Bring to a boil; cover, reduce heat and simmer 10 minutes, stirring occasionally. Add salmon steaks to skillet. Bring to a boil; reduce heat and simmer 8 minutes or until fish flakes easily when tested with a fork. Transfer steaks to a serving platter.
Salmon Croquettes with Mustard Sauce
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 15 1/2-ounce can red salmon, drained and flakes
1/2 cup fat-free saltine cracker crumbs
3/4 cup frozen egg substitute, thawed
2 egg whites, lightly beaten
3 tablespoons lemon juice
1/4 teaspoon pepper
1 1/2 teaspoons reduced calorie margarine
2 1/4 teaspoons all-purpose flour
1/2 cup skim milk
1 1/2 teaspoons spicy brown mustard
1/2 teaspoon lemon juice
Coat a medium nonstick skillet with vegetable cooking spray; place over medium-high heat until hot. Add celery and onion; saute until tender. Combine vegetable mixture, salmon and next 5 ingredients in a medium bowl; stir well. Shape mixture into 8 patties. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add patties and cook 4-6 minutes or until lightly browned, turning once.
For sauce, melt margartine in small saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook and stir constantly until thickened. Remove from heat; stir in mustard and lemon juice.
Tangy Broiled Scamp
3 tablespoons lemon juice
1 teaspoon dried whole oregano
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon dried whole tarragon
1 pound scamp fillets
1 cup soft breadcrumbs
1 tablespoon reduced-calorie margarine, melted
Combine first 6 ingredients in a shallow dish; stir well, Dip fillets in lemon juice mixture; dredge evenly in breadcrumbs. Place fillets on rack of a broiler pan coated with cooking spray. Drizzle margarine over fillets. Broil 5 1/2 inches from heat 7-9 minutes or until fish flakes easily when tested with fork.
4 4-ounce sole fillets
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2/3 cup dry white wine
2 teaspoons lemon jice
1 medium carrot, cut into julienne strips
1 1/2 tablespoons reduced-calorie margarine
2 tablespoons sliced green onions
1 1/2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup seedless green graps, halved
Place fillets in a 13×9 baking dish coated with vegetable cooking spray; sprinkle evenly with salt and pepper. Combine wine and lemon juice, stirring well; pour over fillets. Bake, uncovered at 350 for 18-20 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter; set aside, and keep warm. Arrange carrot stirps in a vegetable steamer over boiling water. Cover and steam 6-8 minutes or until crisp-tender. Set aside. Coat a small saucepan with cooking spray; add margarine. Place over medium heat until margarine melts. Add green onions; saute until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Pour sauce evenly over fillets; top evenly with carrot strips and grapes.
8 4-ounce trout fillets
1 1/2 cups water
1/2 cup firmly packed dark brown sugar
1/3 cup lemon juice
1/4 teaspoon ground red pepper
vegetable cooking spray
1/4 teaspoon salt
Soak hickory chips in water for at least 30 minutes. Place trout in a zip-top heavy-duty plastic bag. Combine water and next 3 ingredients. Pour over trout; seal bag and shake gently until fillets are well coated. Marinated in refrigerator 2 hours, turning bag occasionally. Remove trout from marinade, reserving marinade; set fillets and marinade aside. Prepare charcoal fire in smoker; let burn 20 minutes. Place hickory chicps on coals. Place water pan in smoker; add hot water and reserved marinade to fill line on pan. Place trout, skin side down, on smoker rack coated with cooking spray; sprinkle with salt. Cover with lid; cook 1 hour or until fish flakes easily when tested with a fork.
Oriental Grilled Tuna Steaks
6 4-ounce tuna steaks, 3/4-inch thick
1 cup thinly sliced green onions
1/4 cup plus 2 tablespoons rice wine vinegar
1/4 cup plus 2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon gingerroot, peeled and grated
1/8 teaspoon ground red pepper
Place tuna steaks in a shallow baking dish. Combine green onions and next 5 ingredients in a small bowl, stirring well; reserve 1/4 cup mixture, and set aside. Pour remaining mixture over steaks. Cover and marinate in refrigerator 2 hours. Remove steaks from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium coals. Place steaks on rack and cook 4 minutes on each side or until fish flakes easily wthen tested with a fork, basting frequently with reserved green onion mixture.
Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.