My husband made a fairly good and fairly obvious point recently – “Don’t you think it wise to continue to keep your blog readership up if you plan to sell a cook book on your blog?” Hmmm… the guy has a point. So, while I am still working on my book, expect to see a lot more of me.
In the past few months a lot has change in my kitchen. Namely, I am now cooking for three and not two. My baby girl is a wonderful eater and incredibly eager to try new foods. She simply adored this salmon and so did the dogs as they quickly collected anything that missed her mouth. This dish is also remarkably easy and probably one of my better salmon dishes.
- 4 4 ounce salmon fillets
- Juice from 1 lemon
- 1 tablespoon olive oil
- 1 cup finely crushed tortilla chips (I used Corazonas Black Bean and Cheese chips http://corazonas.com/our-snacks/tortilla-chips/) Lime flavored chips would also work well.
- Dash of salt
- 1 tablespoon butter
- ½ cup heavy whipping cream
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
Pre-heat oven to 400°. Place fillets in a baking dish, skin side facing down. Sprinkle each fillet with some lemon juice. . Press a handful of the crushed chips onto each fillet to make. Use a pastry brush to evenly coat the chips with the olive oil. Transfer the dish to the oven and cook for 15 minutes.
While the fish is cooking make the sauce. In a small saucepan melt the butter over medium heat. Stir in the cream followed by the salt, paprika and cumin and continue to cook until thickened- about 3 minutes. Top each fillet with a generous spoonful of the sauce and serve.
Okay, I said I wasn’t going to share recipes while I work on my book, but I couldn’t resist with this one. So easy and so good. I used the leftovers from this dish on sandwiches the following day which was also amazing even when served between rice cakes given my wheat allergy. Yes, the girl who always dove enthusiastically into the bread basket is now on a strict wheat-free diet per my food allergist. There is another interesting nugget we discovered at the allergist. I am allergic to dogs. I recall having a very thorough allergy test as a child and I half wonder if this dog allergy was apparent then and my parents chose not to tell me because there was no way the dogs would be ousted on account of me. I couldn’t blame them if they did. Regardless, enjoy this lovely meal for dinner and lunch!
- I pork loin, about 1.5-2 LB’s
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- 1 peach, diced
- 1 plum tomato, diced
- ¼ cup fresh pineapple, diced
- 2 avocadoes, diced
- 2 tablespoons diced red onion
- 2 tablespoons finely chopped cilantro
- ½ a chili pepper finely diced, about 1 tablespoon
- Juice from 1 lime
- ¼ teaspoon granulated sugar
- Salt for seasoning
Pre-heat the oven to 325°. Trim all the visible fat form the pork loin and place on a baking dish. Mix the paprika, garlic salt, salt and sugar in a small bowl. Using clean hands rub this mixture onto the pork. Place the pork in the oven and cook for 20 minutes per pound without turning. Once the meat is cooked through (don’t be afraid to cut into the meat to be certain) turn the oven setting to broil and continue to cook for 3-4 minutes or until you have a nice crusty outside.
While the meat is cooking make the salsa. Combine the peach, tomato, pineapple, avocadoes, red onion, cilantro, chili pepper, lime juice and sugar in a large bowl. Season with the salt according to your preference.
Cut the pork across the width of the loin. Serve a few pieces of the meat topped with a generous helping of the salsa.
Clearly, I have been a little behind on posting. I am in the process of putting all of my delightful recipes into a book. Yes, a cookbook is in the works and in the meantime I will be adding my new creations to the book and not my dear site. I am aiming for a completed manuscript in the next month or two and will keep everyone posted on a final completion date. Thank you all for your continued support.
Emily a.k.a. The Thirty Year Old Housewife
My new diet has placed quinoa at the front of our side dish options. While I am nearly chewing my arm off every time I see a piece of bread or pasta, this dish is not exactly a poke in the eye. In fact, I would tend to say it is even better than the gluten filled dishes of my past.
- 2 cups quinoa
- ¼ cup dried wasabi peas
- ¼ cup roasted pumpkin seeds
- 1 teaspoon olive oil
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon chili pepper
- ½ teaspoon sugar
- ¾ teaspoon kosher salt
- 1 tablespoon butter
Cook the quinoa according to the instructions on the package.
Heat the olive oil over medium-high heat in a small sauté pan. Add the wasabi peas and the pumpkin seeds. Cook for 2 minutes, stirring frequently. Add the cinnamon, ginger, chili pepper, sugar and salt and continue to sauté for 3 minutes. Pour contents of the pan into the quinoa. Add the butter, stir and serve.
I made these the other night and wasn’t able to enjoy them myself because I am likely allergic to gluten. While I wait to get results from my food allergist, gluten is strictly off limits. My husband, however, demolished these and all of their gluten wonderfulness. This recipe is a great way to use up leftover pork and much healthier than a traditional egg roll because they are baked and not fried.
-2 cups warm pulled pork
- 1 cup julienned carrots
- 1 cups julienned cucumber
- ¼ cup plum sauce
- 8 eggs yolks
- 8 egg roll wrappers
-2 tablespoons olive oil
Preheat oven broiler.
Lay the egg roll wrappers onto a baking pan. Brush the wrappers with the plum sauce. Equally distribute the carrots, cucumber and pork in the center of each wrapper. Use your fingers to make a small indentation in the pork and vegetable pile where you will place the egg yolk. Pull two opposing corners of the wrappers over the egg yolk being certain not to break the yolk. Gently brush the outside of the egg roll wrappers with olive oil and transfer to the oven. Broil for 3-5 minutes or until the outside of the wrappers are crispy and golden brown. Serve two rolls per person and enjoy.
Back from Europe and happy to announce Eliza was thrilled to see us and hardly held a grudge. Second to throwing my arms around my baby, I was eager to get into the kitchen again. These burgers are super easy and a nice alternative to the hamburger. Given that I was all cheesed out from France, I opted for a refreshing yogurt to top these off. Oh, and hang in there on my photos…my fancy camera is in the shop.
- 1 LB Bison Burger
- ¼ teaspoon paprika
- ½ teaspoon Kosher salt
- ¼ teaspoon garlic salt
- 2 tablespoons sour cream
- ¼ cup plan non-fat Greek yogurt
- Juice from ½ lemon
- 2 tablespoons finely chopped green onions
- 6 pretzel rolls, sliced in half
- 2 cups fresh greens
Instructions: Pre-heat the grill to medium – high heat.
Mix the sour cream, yogurt, lemon juice and green onions in a small bowl. Cover and refrigerate for 30 minutes.
In a large bowl use your hands to mix the meat with the paprika, the remaining ¼ teaspoon of salt and the garlic salt. Make 6 patties and grill for 5-6 minutes per side. Grill the rolls for 1-2 minutes per side.
Serve each burger on a roll with a dollop of yogurt mixture and a handful of greens.
From the look of this website over the past month you would think I shut the doors of my kitchen and erected a huge out of business sign. In truth, I have cooked quite a bit this past month. The strange position of being lazy and busy at the same time as well as severe technological problems have prevented me from sharing my meals with you. Excuses, excuses, excuses. Now I find myself at the business center in my Madrid hotel far away from my dear Eliza and my stove and finally able to put pen to paper or should I say fingers to keys. Despite the severe separation anxiety I am experiencing, Madrid and a little alone time have done me well. While my husband was in a meeting this morning, I found myself strolling the Prado all by myself. Yes, alone…something I haven’t experienced in sometime. With that realization, I made an audible sigh which I am sure my fellow museum patrons assumed to be a response to the art. Think not art history majors on study abroad! I was simply very relaxed. This sense of calm was very quickly followed by a panic to get back to the hotel to see what news Grandma had concerning her babysitting job. I can report that Eliza is doing more than well and enjoying the benefits of a very doting grandmother.
First let it be known that our entire trip was nearly derailed from bad takeout that left me in the ER last week. A few bags of IV fluids and I was ready to rock Europe, but not before a first and last visit to the famed Charlie Trotter’s which is closing for good at the end of summer. The food was about what I expected – well portioned and refined with a hint of modern techniques but still a far cry from its competitors molecular gastronomy creations. Our meal, however, was spent on the third floor of the restaurant, forcing the men to immediately relieve themselves of their coats and swiftly aiding in the smudging of my mascara. The night was topped off with a quick tour of the kitchen which would have been fabulous had a very obnoxious head chef (who will go nameless) not scolded our tour guide/kitchen assistant in a very public and very cringe worthy manner. In total, delicious food, sauna-like conditions, shockingly rude top chef. The morning following our meal we said a very long and very sad goodbye to Miss Eliza and set off for Madrid.
So Madrid… We have spent the bulk of our time here walking around the city and occasionally stopping at markets for an appetizer and a glass of wine. Our favorite so far is the San Miguel Market right near Plaza Mayor. We have stopped by this beautiful market the last two nights for appetizers before heading off to dinner. San Miguel Market is reminiscent of an old train station…think of the station from the movie Hugo and add vendors with fresh seafood, beautifully cured meats and decadent sweets. After snatching up some wine, we grazed the many food options before settling on fresh gazpacho, a generous helping of Iberian ham, a cheese platter adorned with Spain’s finest, chocolate balls filled with Brandy, and yes, another glass of wine. The perfect appetizer. We will be in trouble if we keep this up the remainder of the trip. More to come from France!
Quinoa made its way into our household after my husband started going to a trainer as a 30th birthday present to himself. After a one hour first visit, Jerry the trainer completely overhauled our meals and introduced Quinoa to our side dish options. Huge thanks to Jerry for steering us in the direction of this tasty grain and for putting me in my place when I accompanied my husband to training. Gloating that I was a Bikram ace, Jerry’s workout was humbling to say the least. I like to argue that it was the pregnancy we were not yet aware of, but truth be told, he kicked my butt and my husband has bragging rights that he could do way more squats than me. This dish is so simple and just fantastically flavorful.
- 2 cups cooked black beans
- 3 cups cooked quinoa
- 1 tablespoon butter
- ¼ cup half and half
- 2 diced plum tomatoes
- 2 diced avocados
- 1 clove minced garlic
- ½ teaspoon salt
- ¼ teaspoon Cholula hot sauce
- ½ teaspoon sugar
In a large saucepan, melt the butter over medium-high heat. Add the tomatoes and garlic. Cook for 2 minutes, stirring frequently. Stir in the beans, quinoa and half and half. Continue to cook for 5 minutes before adding the salt, sugar, hot sauce and avocado. Remove from the heat and serve.
- 1 LB grilled Flank steak, leftover grilled steak works just fine
- 2 plum tomatoes, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon butter
- Hot sauce
- 1 teaspoon salt
- 6 eggs
- ¼ cup sour cream
- ½ cup shredded Colby jack cheese
- 6 tortillas
Cut the grilled flank steak into thin slices against the grain of the meat. Re-heat the steak if you are using leftovers.
In an egg poacher, melt the butter before adding the eggs. Cook the eggs until just slightly firm. Top each egg with a dash of salt, two slices tomato and a sprinkle of cilantro. Cook for an additional minute and remove the eggs from the heat. Equally distribute the meat in the center of each tortilla. Spoon one egg on top of the meat, followed by a sprinkle of cheese, a dollop of sour cream and finally a dash of hot sauce. Fold the sides of the tortilla over the ingredients and serve.