At the Oregon coast. Some local, fresh coho salmon. It was so beautiful and delicious. I don’t think I’ve ever seen or eaten a more beautiful fish. Thank you, fish!
It was a pound. I baked it at 375 for about 10-12 mins. It turned out perfectly moist and tender. I prepared quinoa and a kale mushroom onion mixture. The sauce was the usual (vegan) butter sauce I use, but this time threw in some crushed red pepper flake. Amazing.
I used about a handful of Trader Joe’s roasted coconut chips crunched them up into smaller bits, put them atop the fish, and baked it at 425F until the chips were golden brown. I cooked the chard in white wine with garlic, and then just quinoa underneath. It was really, really good. I mean unexpectedly good. Friend and I both adored it. Will definitely be doing this again.
Mexican chicken. The recipe is in my blog somewhere. While I was away, I discovered this is made even better with pan-heated corn tortillas.
- 1 pound
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup diced peeled cucumber
- 6 cherry tomatoes, halved
1/4 cup thinly sliced shallot
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon brown sugar
- 2 tablespoons
- 2 tablespoons lime juice
- 1/2 teaspoon crushed red pepper
- 1 head
Bibbiceberg lettuce, leaves separated
- Preheat grill to medium-high.
- Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
- Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a “wrap.”
It recommends plain yogurt and kim-chee as condiments. I couldn’t find kim-chee at my local place, but I grabbed some yogurt for The Boy. He liked it with the yogurt, but in general this is NOT his type of food. He was a trouper for trying it, and I’m proud. I, on the other hand, loved it! :D
NOTE: Look at how much better that steak turned out than last night’s. AMAZING! Except it i a bit too rare *sigh* But way better than the leather I was chewing on last night.
- Stuffing before sauce
- Steak ;)
- Sauce for stuffing
- Everything put together.
Just made these for the first time in two years. They’re still amazing in flavor. This time I wrapped them in savoy cabbage. Eh… not the best. It was very chewy. New audience enjoyed them much more than the last. Gonna make it for my friend when I get home. He hates cabbage and lettuce soooooo we’re gonna put it over rice. Should be an adventure!
I love how quick this dish is.
Ingredients (These, as usual, have been modified. Please click the link for the original ingredients):
- 1 pkg Keilbasa (I used polska)
- 1/2 onion, slice thick
- 2 carrots, slice thick
- 2 apples, chop into thick chunks
- 2 Tbs butter
- 1/3-1/2 cup brown sugar
- 1tsp cinnamon
- 1tsp paprika
- 1/2 tbs dried parsley (1 tbs chopped fresh)
- salt & pepper to taste
- fresh sage and thyme for garnish
- Heat butter in a large skillet.
- When hot, add the onions, carrots, and apples, and cook on low for 5-10 minutes (My foot! Took like 20 mins. I got impatient and upped the heat a few times.) until slightly caramelized.
- Add the rest of the ingredients, except for the thyme and sage, stirring to evenly combine.
- Cover and continue to cook on low for about 15 minutes, or until everything is heated through and the brown sugar has formed a syrupy glaze. (I was on a time crunch. I didn’t wait more than 15 mins even though it wasn’t syrupy or glazy…)
- Plate and garnish with the fresh herbs.
This recipe is very autumny. I wouldn’t mind having it again, but alas, The Boy didn’t like it. He said that carrots and apples don’t go together. He’s crazy. Then again, this is the kid who actuallyenjoysHamburger Helper and Chili Dogs. *GAG*
If I were to ever do this again, I’d brown the keilbasa before adding the brown sugar, etc. Limp keilbasa is rather sub par.
Throw back from two years ago. Made it for a different audience. They loved it, and now I’m the one shrugging. Funny how tastes change.
Excuse the ugly picture.
- 2-3 garlic cloves minced/crushed
- 2T balsamic vinegar
- 1/2t ground mustard
- 1T olive oil
- Salt, Pepper
- Marinate the tenderloin for however long. I forgot this step so it was a really quick marinating time… like 5 mins
- Brown on all sides of the tenderloin in a pan (~5mins).
- Cook in an oven at 400*F until meat is 160*F
- 1 clove garlic minced
- 2T shallots (EW! I used white onion)
- 1T Olive oil
- 1/2C cran juice, I used 100% crane juice with no sweeteners.
- 2T white wine (recipe calls for balsamic vinegar)
- 1/2t of tarragon
- In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
- When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid
- Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
- Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
Honestly, the mushroom sauce was weird. I did use 100% cranberry juice with no sweeteners or anything in it. It tasted good on the broccoli, but it was weird with the mushrooms. All in all, it turned out quite well. The pork was so tender and tasty.
- 2 filets of salmon
- 1 cup of pistachios chopped
- 1 cup of broccoli florets
- 1 cup of fresh basil (or just a package from the produce section)
- 2 teaspoons pine nuts
- 1/4 Olive oil
- 2 cloves of garlic
- Chop your Pistachios
- Voosh Voosh your broc, basil, oil, 1 teaspoon of water, pine nuts, and garlic in your food processor. Well, aren’t you so lucky? You have a food processor? I chopped all of this as finely as I could and then mixed it all together. TURNED OUT SPLENDIDLY!
- Preheat over 350F
- Start quinoa (I did 1C quinoa, 1.5C water). Cook for 20 mins
- Put salmon on your baking sheet. I added some sliced white onion under mine. Pile the pesto on top of the salmon (meat side, not skin side), then the pistachios on top of that.
- Cook for 10-12 minutes.
- Serve and enjoy!
Friend and I adored this. It took forever b/c I had to hand chop everything, but oh so worth it!!!!! It was even worth burning the heck out of my finger.