Make Heart Healthy Dishes Crave-Worthy

February 17, 2014 Editorial Staff

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(Family Features) With more than 42 million American women suffering from some form of heart disease, eating a heart-healthy diet has never been more important.

Celebrity Chef Richard Blais wants to inspire others to learn to cook fun, flavorful and convenient dishes that not only taste great – but are also good for the heart. Having lost 60 pounds since 2002 and completing his first marathon in 2011, Blais shares some of his heart-healthy cooking tips:

Take Heart: Look for the trusted Heart Check mark to ensure the product has been screened and verified by the American Heart Association as a heart-healthy food.

Start with Your Pantry: Whether it’s zesty vegetable juice, creamy soup, fresh bread or herbs and spices, everyday pantry items can provide the building blocks for a great-tasting heart-healthy dish.

Blais shows how heart-healthy cooking can create a truly crave-worthy dish with his Spicy BouilliaBlais, inspired by his love of Spicy Hot Low Sodium V8 100 % vegetable juice and fresh seafood.

Watch Blais prepare this Spicy BouilliaBlais dish, as part of a friendly competition on the Campbell’s Kitchen Facebook page, and vote for your favorite recipe to trigger a $1 donation by Campbell’s to the American Heart Association’s Go Red For Women movement at www.facebook.com/campbellskitchen.

Recipe: Spicy BouilliaBlais

Ingredients:

2 lemons, medium
2 tablespoons, plus 2 teaspoons olive oil
1 medium carrot, peeled and diced (about 1/2 cup)
1/4 cup celery, sliced
1/2 cup fennel, diced
20 cloves garlic, peeled
1 small onion, diced (about 1/4 cup)
4 teaspoons fennel seed
2 teaspoons dried oregano leaves, crushed
2 teaspoons dried thyme leaves, crushed
4 cups Spicy Hot Low Sodium V8® 100% Vegetable Juice
4 cups Low Sodium V8® 100% Vegetable Juice
8 clams
1/2 cup fresh basil leaves, chopped
4 fresh halibut fillets (about 12 ounces total)
4 fresh scallops
4 fresh shrimp, peeled and deveined
1 teaspoon ground black pepper
1/2 cup fresh parsley, chopped
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1 slice Whole Grain 100% Whole Wheat Bread, toasted and cut in quarters

Preparation:

Grate and zest lemons; squeeze juice into separate containers, set aside.
Heat 2 tablespoons oil in 12-inch skillet over low heat. Add carrot, celery, fennel, 12 cloves sliced garlic, onion, fennel seed, oregano and thyme. Cook until vegetables are soft but not browned, stirring occasionally.
Add vegetable juices and clams to skillet. Increase heat to medium; cook until clams open. Remove clams from skillet; cover, keep warm. Cook remaining vegetable juice mixture until reduced by one-third. Stir in basil and half lemon zest.
Season fish, scallops and shrimp with black pepper. Heat 2 teaspoons oil in separate 12-inch skillet over medium-high heat. Add fish, shrimp and scallops; cook until browned on both sides and cooked through. Sprinkle with remaining lemon zest, lemon juice and parsley.
Mince remaining garlic; stir in remaining oil in medium bowl. Stir in 1/2 cup soup. Spread soup mixture on bread quarters. Reserve remaining soup for another use.
Divide fish, scallops, shrimp and vegetable juice mixture among 4 shallow bowls. Place 1 bread quarter on each fish fillet. Top each with 2 clams.
Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.