Eating Well on Dialysis

Lemon Pepper Shrimp Scampi

From Cooking Light, March 2009. Serve with sauteed asparagus.

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
7 teaspoons unsalted butter, divided
1 1/2 lbs. peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice and pepper; cook 1 minute or until shrimp are done. Serve over the parsley-ed orzo. Makes 4 servings (1/2 cup orzo and about 7 shrimp).

Asian-Spiced Veal Shanks

From Cooking Light, March 2009. This is a slow cooker recipe. I've eliminated the salt to cut down the sodium. Serve over white rice.

1 tablespoon canola oil
6 (8-oz.) veal shanks, trimmed
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups (1-inch) slices green onions
3 tablespoons sliced peeled fresh ginger
8 garlic cloves, crushed
1 star anise
1/4 cup rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle veal with 1/4 teaspoon black pepper. Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned. Place veal in an electric slow cooker. Repeat procedure with remaining 3 shanks.

2. Reduce heat to medium. Add onions, ginger, garlic and star anise to skillet; cook 3 minutes. Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates. Place ginger mixture in cooker. Combine sugar and remaining ingredients; add to cooker. Cover and cook on LOW 8 hours or until veal is tender.

3. Remove veal from cooker; keep warm. Strain cooking liquid through a fine sieve over bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/4 teaspoon black pepper. Remove veal from bones; shred meat with 2 forks. Discard bones. Serve veal with cooking liquid. Makes 6 servings.

Asian-Marinated Flank Steak

From Cooking Light, March 2009. Serve with steamed sugar snap peas and white rice.

3 tablespoons hoisin sauce
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons grated fresh ginger
1 teaspoon dark sesame oil
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-lb.) flank steak, trimmed
Cooking spray

1. Combine first 9 ingredients in a small bowl. Reserve 1/4 cup hoisin mixture; spoon remaining mixture into a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.

2. Prepare grill or grill pan to medium-high heat.

3. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce. Makes 4 servings.

Spice-Rubbed Pork Tenderloin

From Cooking Light, March 2009.

1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-lb.) pork tenderloin, trimmed
2 teaspoons olive oil

1. Preheat oven to 350 degrees F.

2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.

3. Bake at 350 degrees F. for 15 minutes or until a thermometer registers 155 degrees F. (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch slices. Makes 4 servings.

Barley and Beef Soup

From Cooking Light, March 2009. This soup makes wonderful leftovers. I used quick-cooking barley, added during the last 10 minutes of cooking time. I also used just 4 cups of broth or a carton of stock and added a dash of cayenne pepper or hot sauce to finish. I haven't tried it, but I think using beer or ale instead of the water would add a boost of flavor.

Cooking spray
2 cups chopped onion (about 1 large)
1 lb. chuck steak, trimmed and cut into 1/2-inch cubes (I used stewing beef)
1 1/2 cups chopped peeled carrot (about 4)
1 cup chopped celery (about 4 stalks)
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free less-sodium beef broth
2 cups water
1/2 cup no-salt-added tomato puree
1/4 teaspoon freshly ground black pepper
2 bay leaves

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves. Makes 6 servings.