Recipes 3/1/10

Well I guess it is my turn to choose again!
Chili-Lime Marinated Skirt Steak pg193
*For best flavor let the steak marinate for atleast 15 minutes or up to 24 hrs.  The marinade is also perfect for chicken and shrimp.
3 Tbs. fresh lime juice
1 Tbs soy sauce
2 cloves garlic, minced
1 fresh serrano chile pepper, seeded and minced
1 tsp. ground coriander

1 1/4lb skirt or flank steak
salt and freshly ground black pepper to taste
cooking spray

1. In a blender or small food processor, combine the marinade ingredients and process until smooth. Transfer to a shallow dish or plastic bag.  Season the steak all over with salt and pepper and add to the marinade.  Turn to coat both sides.  Let marinate for at least 15 minutes (or up to 24 hrs).
2. Coat a stovetop grill pan or griddle with cooking spray and preheat over med-high heat until hot, 3to 4 minutes.  Add the steak to the hot pan and cook for 3 to 4 minutes per side for med doneness.  Remove from heat and let rest for 10 minutes before cutting crosswise into 1/4 inch slices. 

Zucchini Risotto with Gorgonzola pg.78
2 tsp. olive oil
2 medium zucchini, cut into 1/4-inch dice
1/2 cup chopped onion
3 cloves garlic, minced
1 tsp. dried oregano
1 cup Arborio (short grain) rice
2 1/2 -3 cups reduced-sodium chicken broth, or more if needed
1/2 cup crumbled Gorgozonla or other blue cheese
salt and pepper
2 Tbs.  chopped fresh chives

1. Heat oil in a large saucepan over medium heat.  Add the zucchini, onion, and garlic and cook, stirring until softened, about 3 minutes.  Add the oregano and cook for 1 minute, until fragrant. Add the rice and cook, stirring until translucent and coated with the oil, about 1 minute.  Add 1 cup of the broth and cook until the liquid is almost entirely absorbed. Continue adding broth in 1/2 cup measurments, waiting until the liquid is almost entriely absorbed before adding the next 1/2 cup, until rice is tender (about 20 min from start to finish).
2. Stir in the gorgonzola and cook until the cheese melts.  Season with salt and pepper. Ladle the risott into warm bowls, top with the chives, and serve immediately.

Garlic-Roasted Asparagus with Almonds
cooking spray
2 bunches asparagus (about 2 lbs), ends trimmed
1 tsp. garlic powder
salt and pepper to taste
1/4 cup slivered almonds

1. Preheat oven to 400F. Coat a large baking sheet with cooking spray.
2. Arrange the asparagus on the prepared sheet in a single layer and coat with cooking spray.  Season with the garlic powder and salt and pepper.  Roast for 10 minutes, then sprinkle the almonds over them and continue to roast until the asparagus spears are tender and th almonds are golden brown, about 5 minutes. 
**You can also sprinkle the top with grated Parmesan cheese for an added zing.
**This recipe also works great with broccoli and cauliflower florets, or brussels sprounts.