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"Renew You" Cooking with Chef Dawnmarie

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SOUTHFIELD, Mich. (myFOXDetroit.com) -

These recipes come courtesy of Chef Dawnmarie Chmiel from the Guidance Center Renew You Program. Learn more online at www.guidance-center.org.

Chicken Sausage with Roasted Vegetables
Yields 6 servings

Nonstick cooking spray
4 medium red, yellow, and orange peppers bell peppers, quartered lengthwise and seeded
2 large red onions cut into 8 wedges
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
3 garlic cloves roasted
s/p tt
2 T mixed herbs
8 3-ounce fully cooked Italian-flavored chicken sausages

Heat grill to medium and coat with cooking spray.
Grill the bell peppers and onions 12 to 15 minutes, turning 2 or 3 times, until charred and tender
Combine the olive oil, vinegar, garlic, salt, and black pepper in a large bowl.
Add the vegetables and herbs; toss well.
Place the sausages on grill and cook 10 minutes, turning occasionally, until heated through and grill marks appear.
Slice sausages in half at a sharp angle and transfer to a large platter. Serve with peppers and onions alongside.

Calories 193, Carbs 8.75g, Fat 7 g, Protein 16g, Fiber 1.5g,  Sodium 483g, Cholesterol 65g

Yield 6

3 medium heirloom tomatoes, cut into 1-inch chunks
1 small fennel bulb, halved, cored, and very thinly sliced
½  small red onion, thinly sliced
½  small Roasted orange pepper
2 tablespoons extra virgin olive oil
2 tablespoons balsamic
s/p to tt
1 4-ounce loaf whole grain French or hardy bread  thickly sliced
3 large garlic clove, Roasted
3 ounces crumbled goat cheese
1/2 cup fresh basil Chiffonade

Heat a grill to medium-high.
Combine the tomatoes, fennel, and red onion in a large bowl.
Whisk together 1 tablespoon of the olive oil, the vinegar, garlic, salt, and black pepper in a small bowl. Pour half the dressing over the salad and toss well.
Set aside remaining dressing.
Brush the bread on both sides with remaining olive oil; grill 2 to 3 minutes per side or until lightly toasted.  Let cool slightly and cut into 1-inch cubes.
Add the goat cheese and basil to the salad and pour remaining dressing over the top. Toss to combine.

154 Calories, 15g Carbs, 8.5g fat, 5.6g Protein, Fiber 3 g, Sodium 160g, Cholesterol 6.5 g

Fish en Papillote or Fish in Parchment Paper
Yield 2

2 - 12" squares of parchment paper
oil spray
1 T olive oil
2 - 4-oz fillets of white fish (such as sole or snapper)
Kosher salt and freshly ground black pepper, to taste
2 oz. dry white wine
2 lemon slices
About 16-20 thin asparagus spears
1 cup of julienned orange, red, and yellow pepper
1 T of mix herbs

Preheat the oven to 375 degrees, F.
Fold each square of parchment in half and cut out a heart shape .
Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
Sprinkle both sides of fish with salt and pepper. Set aside.
Lightly spray olive oil on the asparagus  and peppers  toss with a pinch of kosher salt and pepper and the lemon zest.
Divide the asparagus and peppers  in half. Put half of the asparagus on each of the hearts, just to one side of the center of each heart.
Put one piece of fish on top of each bundle of vegetables and slice of lemon and a light drizzle of olive oil.
Splash half the wine on top of each piece of fish.
Now, to wrap up these packets: fold the top of the heart over the fish. At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well. Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point. Fold and crease the point twice. You now have successfully wrapped your fish en papillote.
Place the packets side by side on a baking sheet, making sure the packets aren't touching.
Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.

Calories: 232, Carbs 11g, Fat 6 g, Protein 30g, Fiber 4g, Sodium 118g, Cholesterol 75g,

Orange Roughy
Yields 4

4- 6oz pc Orange Roughy
1 cup Kale
1 cup Spinach
1 med Shallot minced
1 large clove Garlic minced
2T Sweet white wine
½ large container Greek yogurt
tt s/p
1 oz shredded Asiago

Pre heat oven to 350˚.  Heat sauté pan spray with cooking spray and sauté kale till it starts to wilt, then add spinach, garlic and shallots sauté till spinach starts to wilt, then add 2T sweet white wine like a Riesling.  Cook down till wine is almost evaporated take off heat and cool down.  While that is cooling season fish with salt and pepper and arrange on sheet tray so they are not touching. In a mixing bowl take cooled off kale and spinach mixture, Asiago and Greek yogurt and mix together. Spread on each of the pieces of fish evenly. Place in pre-heated oven and cook for 15 min till golden brown on top.

Calories  240, Carbs 7.5, Fat 4g, Protein 41g, Fiber 2g, Sodium 264g mono 1 g, sat 1.5g

Yield 4 servings

½ T olive oil
2 T low calorie salad dressing
1 cup uncooked couscous
2 cups vegetable broth
2 teaspoons chopped garlic
¼ cup diced red pepper
1 cup chopped fresh spinach
1 small onion, finely chopped
2 T part skim feta
1/2 tablespoon chopped fresh rosemary
s/p to taste

Heat a saucepan over medium heat; add oil and then couscous, toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Cover and take off of heat for 15 minutes, or until Couscous is tender.
In a separate pan sauté garlic, rosemary, s/p, red pepper, spinach and onion.

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