The Edwards Agency

Home & Garden


Dining In: Enjoy the summer sun and fun with new dinner ideas

Grilled Sirloin Steak with Citrus Salsa
Citrus Salsa:
   2 oranges, peeled, seeded, and chopped
   1/2 tsp. grated lemon rind
   1/2 tsp. grated lime rind
   1/2 small lemon, peeled, seeded, and finely chopped
   1/2 small lime, peeled, seeded, and finely chopped
   1/4 c. chopped green onions
   1 Tbsp. sugar
   1 Tbsp. chopped fresh cilantro
   1 tsp. seeded, minced jalapeno pepper
   1/8 tsp. salt
   2 Tbsp. unsweetened orange juice
   2 Tbsp. rice vinegar
   Combine all ingredients in small bowl. Cover and chill at least 2 hours.
Grilled Sirloin:
   1 1/2 lbs. lean boneless top sirloin steak
   1/2 c. low-sodium soy sauce
   1/4 c. chopped green onions
   2 Tbsp. dark brown sugar
   3 Tbsp. fresh lime juice
   1/8 tsp. hot sauce
   1 clove garlic, minced
   Vegetable cooking spray.
   Trim fat from steak. Place steak in a dish. Combine soy sauce and next 5 ingredients. Pour over steak, turning to coat. Marinate in refrigerator 2 hours.
   Remove steak from marinade. Coat grill rack with cooking spray. Place on grill over medium-hot coals.
   Place steak on rack; grill, covered, 5 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes.
   Cut diagonally across grain into slices; arrange on serving plates. Serve with citrus salsa. Yield: 6 servings of 200 calories per servings.

Light Crab Cakes
   1 lb. lump crab meat
   1/2 c. mayonnaise
   1 1/2 Tbsp. lemon juice
   1/2 tsp. Dijon mustard
   2 egg whites, slightly beaten
   1/4 c. minced fresh parsley
   3 Tbsp. Italian-style bread crumbs, divided
   1 Tbsp. capers, drained
   3 drops Tabasco sauce, or to taste
   Sea salt and freshly ground pepper to taste
   Fresh dill and lemon wedges for garnish
   Pick over crab meat, removing any shell or cartilage. In a medium bowl, combine mayonnaise, lemon juice, and mustard. Add egg whites, parsley, 1 tablespoon bread crumbs, capers, and Tabasco sauce, blending well.
   Gently fold in crab meat. Season with salt and pepper to taste. Form mixture into equal-size patties or cakes.
   Dredge patties in remaining 2 tablespoons bread crumbs, coating each very lightly. Arrange crab cakes on a baking sheet, cover loosely, and refrigerate for at least 20 minutes per side.
   Serve immediately and garnish as desired. Makes 4 large crab cakes and 6 small cakes.

Red Potato Salad
(from Darigold)
   8 c. cooked red potatoes, cubed
   1 pint sour cream
   1/4 c. mayonnaise
   1/4 c. chopped green onions
   2 to 3 Tbsp. cooked crisp bacon, diced
   1 to 2 Tbsp. horseradish
   Salt and pepper to taste
   Combine all ingredients until well blended. Refrigerate at least 2 hours or until ready to serve. Makes 6 to 8 servings.
   Note: For lower fat and fewer calories, use nonfat sour cream, fat-free mayonnaise, and imitation bacon bits.

Pesto Pasta Salad
   4 oz. (about 1 2/3 cups) spiral pasta, cooked as package directs, drained and cooled
   2 c. vegetables (such as broccoli florets, cauliflower, cherry tomatoes, sliced ripe olives, mushrooms, cucumbers, and green onions)
   1 c. (about 4 oz.) cooked turkey, julienned
   3/4 c. cottage cheese
   3 Tbsp. prepared pesto sauce
   3 Tbsp. red wine vinegar
   1/2 tsp. pepper
   In a large bowl, combine pasta, vegetables, and turkey. Puree remaining ingredients in food processor or blender; pour over pasta mixture. Toss to coat thoroughly.

Very Berry Pie
   1 1/2 c. blueberries
   1 1/2 c. raspberries
   1 c. blackberries
   1 c. sugar
   3 Tbsp. tapioca
   Pastry for 2-crust 9-inch pie
   1 Tbsp. butter or margarine
   Heat oven to 400 degrees. Mix blueberries, raspberries, blackberries, sugar, and tapioca in large bowl. Let stand 15 minutes.
   Roll 1/2 of the pastry to an 11-inch circle on a lightly floured surface. Line 9-inch pie plate with pastry, allowing 1/2-inch overhang. Fill with berry mixture. Dot with butter.
   Roll remaining pastry to 12-inch circle. Cover pie with pastry; seal and flute edge. Cut several slits to permit steam to escape. Bake one hour at 400 degrees or until juices form bubbles that burst slowly. Cool. Makes 8 servings.

Strawberry Baked Alaska
(from Darigold's Celebrations)
   2 (1-inch-thick) slices prepared angel food cake
   1/2 c. strawberry frozen yogurt, divided
   1 egg white
   Dash, cream of tartar
   1/4 tsp. orange extract
   2 tsp. sugar
   Using 2 (10-oz.) custard cups, press angel food cake slices into the bottom of each to make a well in the center. Spoon 1/4 cup frozen yogurt into each well; freeze until firm.
   At low speed with an electric mixer, beat egg white (at room temperature) and cream of tartar in a bowl until foamy. Add extract and beat at high speed until soft peaks form. Add sugar, beating until stiff peaks form. Quickly spread meringue evenly over yogurt and cake, sealing to edge of baking dish. Freeze at least 2 hours.
   Place on a wooden cutting board and bake in a 475 degree oven 4 to 6 minutes until lightly browned. Serve immediately. Makes 2 servings.

Mocha-Mint Cooler
   In a blender combine:
   1 Tbsp. instant coffee dissolved in 1/2 c. boiling water
   1 1/2 c. skim milk
   2 Tbsp. unsweetened cocoa
   2 Tbsp. sugar substitute
   1/4 tsp. mint or peppermint extract
   2 c. crushed ice
   Blend on medium-high speed for 30 seconds. Serve over crushed ice in chilled glasses. Garnish with fresh mint leaves. Makes 4 servings.

Tropical Colada
   In a blender combine:
   1/2 c. mashed ripe banana (1 medium)
   1/2 c. crushed pineapple in pineapple juice
   1/2 c. nonfat plain yogurt
   1/4 c. orange juice
   1/4 c. skim milk
   2 Tbsp. sugar substitute
   1/2 tsp. coconut extract
   1/2 tsp. rum flavoring
   2 c. crushed ice
   Blend on high speed for 1 minute. Serve over crushed ice in chilled tall glasses. Garnish as desired with ground nutmeg or orange slices. Makes 4 servings.