Page 20 - Florida Sentinel 12-29-17

Recipes
Baked Dijon Salmon
This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!"
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans 4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions: Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and
parsley.
Brush each salmon fillet lightly with honey mustard mixture, and
sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish
with a wedge of lemon.
Turmeric Chicken Stew
This is a 30-minute weeknight recipe. Turmeric is good for all that ails you. Pain, inflammation, etc. And we all love chicken.
2 tablespoons olive oil
2 skinless, boneless chicken breasts, cubed
2 sweet potatoes, cubed
1/2 red onion, chopped
1 small eggplant, cubed
2 cloves garlic, minced
1 tablespoon minced fresh ginger root 2 teaspoons ground turmeric
1/2 cup low-sodium chicken broth
Directions: Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasion- ally, about 20 minutes.
Greens And Cannellini Beans
This is a forgiving recipe and a great way to get your greens and can be your main dish. Why not get your greens with your beans?
2 slices pancetta or bacon, chopped
1 1/2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, crushed
1 bunch kale, or collards roughly chopped
1 bunch beet greens, roughly chopped
salt to taste
1 (15 ounce) can cannellini beans, drained
Directions: Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside. In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 29, 2017