Archive for Dinners
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.
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.
- 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.
- 1 LB scallops
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 2 tablespoon butter
- 6 ounces snap peas
- 6 ounces broccolini
- 3 tablespoons pine nuts
- ½ teaspoon curry powder
- ¼ teaspoon ground ginger
- ½ cup heavy cream
- 3 cups cooked brown rice
Pat the scallops dry with a paper towel. Sprinkle the scallops with the paprika and ¼ teaspoon salt. Cover and place in the refrigerator.
In a medium size saucepan, melt 1 tablespoon butter over medium-high heat. Add the snap peas and broccolini. Sauté for 5 minutes then stir in the pine nuts, curry powder, ginger and remaining salt. Continue to cook for 2 minutes. Stir in the cream and bring to a simmer. Reduce the heat to low and continue to cook until slightly thickened. Remove from the heat and set aside.
In a large sauté pan, melt the remaining tablespoon of butter over high heat. Sear the scallops for 2-3 minutes per side. Serve the scallops on top of the rice and vegetable curry.
- ½ cup plus 2 tablespoons warm water
- 1.5 teaspoons dry active yeast
- 1.5 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons softened butter
- 8 ounces smoked salmon
- 6 ounces goat milk brie, thinly sliced
- 1 cup crème fraiche
- 3 tablespoons capers
- Bundle of frisée
- Kosher salt for seasoning
Whisk together yeast and warm water in a small bowl and let sit at room temperature for 10 minutes.
Meanwhile, in a standing mixer fixed with a dough hook combine the flour and salt. Pour the yeast water into the bowl and mix until well incorporated. Add the butter and continue to mix until smooth. Transfer the dough to a floured countertop and knead until smooth and elastic. Separate the dough into 6 equally sized balls and place on a buttered baking sheet. Cover with saran wrap and let rise for at least one hour.
Pre-heat oven to 450°.
Roll out the dough balls on a well floured surface to ¼” thickness. Place a layer of cheese on each rolled out dough ball then top with a generous layer of smoked salmon. Spread a generous spoonful of crème fraiche on top of the salmon and then sprinkle with capers. Finally, top each flatbread with a handful of frisée and a sprinkle of salt. Place the flatbreads back on the baking sheet with 2” spacing and bake for 12-15 minutes or until the crust of the flatbreads are golden brown and the frisée is crispy. Remove from the oven and serve.
I had basically banned Whole Foods from my shopping options after a bad leg of lamb a few years back. After making a wrong turn on my way to my usual grocery store I drove by the green signs and a beautiful display of fresh flowers and was beckoned for a revisit. The swordfish used in this recipe was from Whole Foods and was incredibly fresh and nearly as good as my go-to fish market. I guess I might have to make wrong turns more often.
- 2 LBS Swordfish, I used two large steaks and sliced them in half
- Juice from 1 lemon
- ¾ teaspoon kosher salt
- 2 tablespoons store bought tikka paste
- 1 tablespoon melted butter
Pre-heat oven to 450°.
Place the steaks in a large baking dish. Pour the lemon juice on top of the steaks and then evenly sprinkle the salt on top. Transfer to the refrigerate and let sit for 20 minutes.
Remove the steaks from the refrigerator and even spread the tikka paste on each steak. Transfer to the oven and cook for 10 minutes. Use a pastry brush to dabble each steak with the melted butter. Return to the oven on the top rack and change heat setting to broil. Continue to cook for 3-5 minutes or until the tikka paste crusts. Remove from the oven and serve immediately.
Oh, how a year goes by. Easter weekend last year I was driving to my in-laws home and I got the much anticipated call from my doctor announcing that we were having a baby. This call was one that sent me pulling over to the nearby rest stop hysterically crying in happiness. This year I found myself driving to Grandma and Grandpa’s with a sound asleep baby girl and a very good reason to be thankful. As I often say, this has very little to do with my food, but really this blog has become has much a diary as it has been a showcase of my food. So… this meal was made after the long haul home from Grandma and Grandpa’s. Easy as can be, healthy and delicious.
- 4 boneless chicken breasts
- 4 ounces goat cheese brie, thinly sliced into
- ¼ cup finely chopped red onion
- 8 pieces asparagus
- ¼ cup crème fraiche
- Salt for seasoning
Pre-heat oven to 375°.
Butterfly cut the breasts. Place two pieces of asparagus on one side of the butterflied breast, followed by 2 slices of the cheese and a tablespoon red onion. Fold the other half of the breast back over and secure with a tooth pick. Spread one tablespoon crème fraich on top of each breast and season with salt. Place the stuffed breasts in a baking dish and transfer to the oven. Bake for 15-20 minutes or until the center of the breasts are cooked through. Remove from the oven and serve.
I have been super lazy about posting lately. I like to blame it on the stomach flu that visited me last week and severe lake of sleep. The two, however, are not related. My sweet baby who has slept through the night for the last month recently decided nighttime should really be playtime, that or she wanted to put her gloating parents in their place. Of late, a glance at the baby monitor hasn’t revealed the sprawled out, deep in sleep angel that we have become accustomed to, but rather, a wide eyed, fist chewing, appendage thrashing, cooing and razing monster. All of this activity is usually topped off by just one giggle. I have come to find this sweet little giggle that we usually celebrate is in fact the precursor to full blown screams and me running up to her room in panic. Once cuddled in mom’s arms a chunky hand typically grabs onto my face and a huge grin follows as if to say, “Ha-ha, I won. Now entertain me.” Two hours of rocking and singing and then we start all over again. This game has clearly compromised her sleep needs and obviously mine. As a result, last night two exhausted girls slept without interruption for 9 hours. We are both so refreshed and bright eyed this morning that we can hardly contain our energy. So, Miss Eliza is sitting on my lap, talking up a storm and helping me write up this recipe that I have neglected to post for over a week. Enjoy!
-1 LB chicken breast, diced into ½”pieces
- 1 large eggplant, cut into ½” slices along the width of the eggplant
- 8 ounce package whole wheat penne pasta
- 1 tablespoons olive oil
- 1 tablespoon butter
- ¼ cup finely chopped basil
- 1 large shallot, finely chopped
- ½ cup oyster mushrooms
- ¾ cup canned artichoke hearts, roughly chopped
- 3 tablespoons mascarpone cheese
- 1 tablespoon salt
- 2 cups mozzarella cheese
- ½ teaspoon red pepper flakes
- ½ cup store bought bread crumbs
- 1 large egg, whisked
Pre-heat oven to 425°.
Cook the pasta according to the directions on the package. Drain and set aside.
Heat the olive oil and butter in a large sauté pan over medium-high heat. Add the chicken pieces and lightly brown on all sides. Add the shallots and mushrooms and cook for 5 additional minutes, stirring frequently. Stir in the basil, artichoke, mascarpone cheese, salt, red pepper flakes and the pasta. Remove from the heat and set aside.
Place one layer of eggplant slices on the bottom of an 8” x 8” baking dish. Pour the pasta mixture on top of the eggplant layer and use a spatula to spread out in one even layer. Sprinkle one cup of the mozzarella on top of the pasta and then place another layer of eggplant slices on top. Finally, top the eggplant slices with the remaining cup of cheese, then evenly sprinkle the bread crumbs on top. Use a pastry brush to lightly brush the egg on top of the bread crumbs. Transfer the dish to the oven and bake for 15-20 minutes or until the crust is nicely browned. Remove from the oven and let cool for 5 minutes before serving.