Parchment Halibut with Pesto, Zucchini and Carrots, Garlic and Ginger Rice, Sweet and Sour Green Beans

I'm going to try to be better about posting my recipes this next year. I sure tried a lot last year and plan on doing more this year.

New Year's Eve dinner was delicious. Parchment baked Halibut with pesto, zucchini and carrots; Sweet and Sour Green beans, and Garlic And Ginger rice. All three were delicious. I can't say the Asian flare of the sweet and sour and garlic/ginger fit with the Italian pesto, but I heard no complaints. They wouldn't' dare.

Parchment Halibut with Pesto, Zucchini and Carrots
Courtesy of MyRecipes
Servings 4

• 4 sheets parchment paper
• cooking spray
• 4 halibut steaks (6 oz each)
• 1/2 pesto sauce
• 1 c shredded carrots
• 1 c shredded zucchini
• 3/4 tsp salt; divided
• 1/2 tsp pepper; divided
• 4 tsp olive oil
• 4 tsp dry white wine

Preheat oven to 450F. Fold parchment in half; cut into heart shapes. Place ingredients near the fold. Spray cooking spray on parchment before placing ingredients on fold.

Place fillets on one side so that it touches the fold; but not the ungreased border. Spread 1 T pesto over fillet; top with 1/4 cup carrots and 1/3 cup zucchini, sprinkle with salt and pepper. Drizzle fillet with olive oil and 1 tsp wine.

Fold paper; seal edges with narrow folds.

Place packets on baking sheets. Bake at 450F for 15 minutes or until puffy and lightly browned. To serve open packets and transfer the fillets with their vegetables topping to plates.

Garlic and Ginger Rice
Courtesy of MyRecipes
Servings: 8

• 2 c uncooked Jasmine Rice
• 1 T vegetable Oil
• 1 T grated peeled fresh ginger
• 2 cloves garlic, minced
• 3 c Asian chicken stock
• 1 c chopped cilantro

Place rice in a colander in a bowl. Cover rice with water, stir rice until water turns white. Lift colander, drain liquid in bowl. Repeat procedure twice. Drain.

Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently. Add rice, cook 1 minute, stirring constantly.

Stir in chicken stock, bring to a boil, cover, reduce heat to medium low and cook 15 minutes or until all liquid is absorbed. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.

Sweet and Sour Green Beans
Courtesy of AllRecipes.com
Servings: 4

• 4 slices Bacon
• 1 large onion, chopped
• Salt and Pepper
• 1 lb green beans, trimmed
• 1/4 c cider vinegar
• 1/4 c sugar

In a large skillet, cook bacon over medium until browned, 3-4 minutes per side. With tongs transfer to a paper towel (reserve skillet drippings).

Add onion to skillet, season with salt and pepper. Cook, stirring occasionally, until onion starts to brown. Add green beans and 1/4 cup water; cook, tossing occasionally, until beans are bright green and tender, about 10 minutes.

Crumble bacon into skillet; add vinegar and sugar. cook until syrupy sauce forms, 2 minutes, tossing to coat.