I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog.

1 1/2 cups cooked rice

2 6-ounce halibut fillets

1/2 bunch parsley

1/8 small onion

1/4 cup light sour cream

1 tablespoon lemon juice

Salt and pepper to taste

8 baby carrots

2 tablespoons skim milk

1/4 teaspoon dried dill

Preheat oven to 400. Cut a 25 inch piece of parchment and place the rice in the center, roughly the size of the two pieces of fish. Top with fish. Place all the other ingredients in a small food processor and process until pureed (or you can chop the parsley, onion, and carrots and mix other ingredients with them). Pour the sauce over the fish. Fold the parchment (see Technique page of this site) and bake for 20 minutes.

The parsley gives this dish an amazing vibrant and slightly spicy flavor. It’s tastes so fresh and alive that it will wake you up!

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog. 1 1/2 cups cooked rice 2 6-ounce halibut fillets 1/2 bunch parsley 1/8 small onion 1/4 cup light sour cream 1 … Read more →

I hope you’ll stop by to visit these amazing bloggers who have welcomed me! More blog tour stops coming next week!

SuperCollegeChef

Suddenly Frugal

The Culinary Life

Not Rachel Ray

Living Large in Our Little House

I hope you’ll stop by to visit these amazing bloggers who have welcomed me! More blog tour stops coming next week! SuperCollegeChef Suddenly Frugal The Culinary Life Not Rachel Ray Living Large in Our Little House  

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops.

The Boston Food Swap

Reel Life with Jane

Imperf3ct Moms

Champion of My Heart

Frisco Kids

I’ll post another installment soon.

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops. The Boston Food Swap Reel Life with Jane Imperf3ct Moms Champion of My Heart Frisco Kids I’ll … Read more →

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like.

Half bunch of rapini

1 can tuna in water, undrained

7.5 ounce can of chickpeas, drained

3 sundried tomatoes, chopped

1 garlic clove, minced

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons chicken broth

2 tablespoons cornstarch

Preheat the oven to 400 degrees and cut about a 40 inch piece of parchment paper (if you want to use a standard size piece -see Technique page on this blog- then you need to cut the rapini in half before placing on the parchment). Place the rapini on the parchment. Pour tuna and water over the rapini. Add the beans and tomatoes. Sprinkle minced garlic on top. Season with salt and pepper to taste. Sprinkle olive oil on top. Mix chicken broth and cornstarch and pour on top. Fold the parchment (see Technique page) and bake for 20 minutes, or until rapini is tender. Serves 4.

This recipe feels very hearty and is great with some Italian bread.

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like. Half bunch of rapini 1 can tuna in water, undrained … Read more →

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment!

1 salmon fillet (about 6 ounces)

1/2 cup cooked or frozen broccoli

1/2 cup frozen artichoke heart quarters, thawed

1/4 cup plain yogurt

2 tablespoons ranch dressing

salt and pepper

1 teaspoon lemon juice

1 teaspoon lime juice

2 pinches Old Bay Seasoning

Place the salmon on the parchment and top with the broccoli and artichoke hearts. Mix other ingredients in a small bowl, then pour over salmon and vegetables. Fold the parchment (See Technique page on this blog) and bake for 15-20 minutes (depending on thickness of your salmon) at 400.

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment! 1 salmon fillet (about 6 ounces) 1/2 cup cooked or frozen broccoli 1/2 cup frozen artichoke heart quarters, thawed 1/4 cup plain yogurt 2 tablespoons ranch dressing salt and pepper 1 teaspoon … Read more →

It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. It serves 4 with leftovers.

1 parsnip, peeled, thinly sliced

1/8 large sweet onion thinly sliced

15 baby carrots, thinly sliced

1/2 rutabaga, peeled and thinly sliced

2 medium Yukon Gold potatoes, peeled and thinly sliced

Salt and pepper

Thyme

Olive oil

1/4 cup heavy cream

Cut a 24 inch piece of parchment. Make about a 9 inch circle with the parsnips, layering them over each other around the circle and in the middle. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil. Sprinkle half the onions on top. Layer carrots on top of this and repeat salt, pepper, thyme, oil, onion. Then layer rutabaga, repeating seasonings and toppings. Layer potato slices on top, repeating toppings again. Pour cream over the entire thing. Fold the parchment (see Technique page on this blog) – for this one I used the folded ends instead of the twisted ends. Bake at 350 for an hour.

You could add chopped garlic to this, grated cheese (Parmesan would be my pick, included in the layers), or 1/4 cup milk to boost the creaminess. You could also drizzle with melted butter instead of olive oil for a deeper flavor. I liked it being pretty basic and was able to enjoy all the flavors of the vegetables.

It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. … Read more →

Asparagus is one my favorite vegetables to cook in parchment. It’s just the right size and it cooks perfectly. I made this for dinner the other night. It’s got the right balance of creaminess and lemon and the garlic gives it some punch.

1 bunch asparagus

1/3 cup light mayonnaise

3 garlic cloves, minced

salt and pepper to taste

1/4 teaspoon dill

1 teaspoon lemon juice

Place the asparagus on the parchment. Mix the other ingredients in a small bowl and spread over the asparagus. Fold the parchment (see the Technique page on this blog) and bake at 400 for 25-30 minutes, until the asparagus reaches your level of doneness. This is great with chicken or fish.

Asparagus is one my favorite vegetables to cook in parchment. It’s just the right size and it cooks perfectly. I made this for dinner the other night. It’s got the right balance of creaminess and lemon and the garlic gives it some punch. 1 bunch asparagus 1/3 cup light mayonnaise 3 garlic cloves, minced salt … Read more →

Try this simple recipe for a really tasty supper. It’s easy to make, tastes complicated and will result in almost no clean up!

1 boneless skinless chicken breast

salt and pepper

1/2 cup cooked broccoli (frozen is fine)

1/4 cup low-fat cottage cheese

1/4 cup shredded cheddar cheese

pinch of onion powder

pinch of dry mustard

1 teaspoon chopped parsley

Preheat the oven to 400 degrees. Place the chicken on the parchment and season with salt and pepper. Top with the broccoli. Mix cheeses, onion powder, dry mustard and parsley and more salt and pepper in a small bowl, then spread over the broccoli (it’s fine if some drips off). Fold the parchment (see Technique page on this blog) and bake for 20-25 minutes until chicken reaches internal temperature of 165 (poke the instant read thermometer through the paper to check). Allow the package to rest about 5 minutes, then serve.

The result is creamy, pretty, and very delicious.

Try this simple recipe for a really tasty supper. It’s easy to make, tastes complicated and will result in almost no clean up! 1 boneless skinless chicken breast salt and pepper 1/2 cup cooked broccoli (frozen is fine) 1/4 cup low-fat cottage cheese 1/4 cup shredded cheddar cheese pinch of onion powder pinch of dry … Read more →

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish.

For each packet:

1 tilapia filet (about 4-6 ounces)

2 arugula leaves, center rib removed

2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar

1/4 teaspoon capers

1/4 teaspoon Italian seasoning

salt and pepper to taste

1/3 teaspoon olive oil

1/2 teaspoon lemon juice

Place the arugula on the parchment and set the fish on top of it. Cover the fish with the other ingredients. Fold the parchment (see Technique page) and bake at 400 for 12 minutes.  Serve with some warm Italian bread and some carrots cooked with dill and you have a complete meal.

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish. For each packet: 1 tilapia filet (about 4-6 ounces) 2 arugula leaves, center rib removed 2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar 1/4 teaspoon capers 1/4 teaspoon Italian seasoning … Read more →

I must confess, I did not intend to eat as much of this as I did. But I took one bite, then another, and another and before I knew it, half of this delicious wrap had disappeared. It was slightly smoky, creamy, and had lots of veggies so I didn’t feel too guilty. This is a perfect lunch wrap but is definitely filling enough for dinner. And of course, it’s easy because it bakes in parchment in the oven, meaning no pots to wash! Enjoy!

1/4 lb ground turkey

salt and pepper

1/4 cup shredded smoked Gouda cheese

1/4 cup cooked chopped broccoli

1/4 cup arugula

1 spinach tortilla

1/2 teaspoon Dijon mustard

1 tablespoon plain yogurt

Preheat the oven to 400 degrees. Mix turkey, salt, pepper, cheese, and broccoli. Mix mustard and yogurt in a separate small bowl. Place the tortilla on the parchment and spread the yogurt mixture all over it. Then press the turkey mix onto the tortilla, covering almost all of it. Sprinkle the arugula on top, then roll up the tortilla. Fold the parchment (see Technique tab) and bake for 20 minutes.

I must confess, I did not intend to eat as much of this as I did. But I took one bite, then another, and another and before I knew it, half of this delicious wrap had disappeared. It was slightly smoky, creamy, and had lots of veggies so I didn’t feel too guilty. This is … Read more →