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I made my own little salad creation with stuff I wanted to get rid of from my frig. It came out really good a definite keeper. :)  It’s been so hot out and I crave veggies of all kinds when the weather gets like this.  It is refreshing and makes for a perfect side to any main dish if not the main dish itself. :))  I get to name this salad since I created it, so cool. :))

My salad

Ingredients-

Pkg of Slaw Mix- I put 1/3 of it back in frig.

2 shaved carrots

4-5 diced Beets

1 Avocado

handful of slivered Almonds

1 Tbsp EVO

`1 Tbsp Champagne Vinegar

Salt and pepper

Toss all ingredients in mix 1 Tb spoon of EVO, Champagne Vinegar, Salt and Pepper and add.

I stumbled on this recipe while on Pinterest and it is not just pretty colorful but packed with flavors- variety of spices and topped with an avocado mix that brings all the different flavors together. I found this flavor packed recipe from Laylita’s Recipes I must have flavor in my food,  it’s disappointing when I go to a restaurant that serves up food that is healthy yet so boring.   Salt, pepper and lemon juice is just too easy and sounds so unappealing….make my mouth water.  This recipe is pretty awesome, for the avocado mix- I grilled sweet onions instead of using purple and I also added just a tablespoon of my favorite lime flavored hot sauce.  I baked my salmon at 350 for 20 minutes, I love the juices that keep inside my salmon when I bake it and why I prefer it over grilling. When I removed the fish from the oven I heat 1 tsp of oil and crisp the top of the salmon for 10 seconds on Med-High.  I’m taking advantage of these hot summer days by cooking Fish continuously. ;)

click on this picture :)

spiced fish

Ingredients

    • 2 lbs salmon, cut into 4 pieces
    • 1 tbs olive oil
    • 1 tsp salt
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp paprika powder
    • 1 tsp onion powder
    • 1 tsp black pepper
Avocado salsa
    • 1 avocado, peeled, seeded and sliced
    • 1 small red onion, sliced
    • 3 mild hot peppers, seeded and deveined, diced or sliced
    • Juice from 2 limes
    • 3 tbs olive oil
    • 2 tbs finely chopped cilantro
    • Salt to taste

Instructions

  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

I love finding ways in getting as many veggies into my beautiful kids as possible. I found an awesome recipe from Fine Cooking and I made it even healthier.  I only used 1 tablespoon of butter and oil in this entire recipe!  I replaced the leeks with Spinach and topped this tasty veggie combo with Prosciutto.  I did’n’t have any heavy cream so I replaced it with low fat milk- which made it healthier too. :))

veggies

veggies

  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  • 3 Tbs. unsalted butter
  • 1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  • 1 tsp. kosher salt; more to taste
  • 2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  • 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 to 2 tsp. coarsely chopped fresh thyme or oregano
  • Freshly ground black pepper
  • One-quarter lemon
  • 3 Tbs. heavy cream

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 300; Fat (g): fat g 23; Fat Calories (kcal): 210; Saturated Fat (g): sat fat g 10; Protein (g): protein g 5; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 21; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 490; Cholesterol (mg):cholesterol mg 45; Fiber (g): fiber g 3;

My dinner is so pretty and colorful thanks to Serious Eats for this awesome Cod Fish with Yellow Squash recipe.   This recipe has a marinade for this fish that gives it an even more butter like texture than it already has.  I’ve craved something “new” this entire week, actually it’s my character to always be exploring recipes, hikes, places, people and finding new likes. ;)    Every time I walk into Sprouts I’m wide eye’d at those fancy cooking magazines they keep near the cashier…..I”m like……”I must have that.”   I followed the directions exactly on this recipe and do use a slotted spoon when removing the Cod from the boiling water so it doesn’t break and the water can leak out.

cod

white fish and veggies

:)

cooking girl

INGREDIENTS

  • For the Cod:
  • 1 tablespoon egg white, lightly beaten (see note above)
  • 2 teaspoons cornstarch
  • 2 teaspoons Chinese rice wine or sake
  • 1/4 teaspoon kosher salt
  • 1/2 pound cod or other firm white-fleshed fish such as halibut, sliced 1/4 inch thick
  • 6 cups water
  • 1 teaspoon vegetable, canola, or peanut oil
  • For the Stir-Fry:
  • 3 tablespoons homemade chicken stock or store-bought low-sodium broth
  • 1 medium clove garlic, finely minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable, canola, or peanut oil
  • 1/4 pound yellow squash, sliced 1/8 inch thick
  • 1/4 pound asparagus, ends trimmed and cut into 1/2-inch lengths
  • Kosher salt
  • Cooked white rice, for serving

DIRECTIONS

  1. For the Cod: In a small bowl, thoroughly combine egg white, cornstarch, rice wine, and salt. Place cod in a bowl and pour cornstarch mixture on top, tossing gently to coat. Refrigerate for 30 minutes.

  2. Fill a wok with the water, bring to a boil, and add oil. Add cod and cook, stirring with chopsticks or a strainer, until opaque outside and still raw within, about 30 seconds. Gently drain cod in a colander and gently shake to remove excess water. Wipe wok clean and dry.

  3. For the Stir-Fry: In a small bowl, combine chicken stock, garlic, sesame oil, and cornstarch and mix well.

  4. Heat vegetable oil in wok over high heat until smoking. Add squash and asparagus and stir-fry for 30 seconds.

  5. Add cod and continue to cook, turning gently to avoid breaking up the fish, for 1 minute. Add sauce, season with salt, and cook, stirring gently, until the sauce thickens and coats fish and vegetables. Transfer to a platter and serve with white rice.

All of my favorite food magazines and restaurants has posted recipes of some kind with figs and goat cheese in the last week, so I had to try it and see what all the hype is about.  Goat cheese and fig go together like peanut butter and chocolate.  Drizzled in honey is the most amazing sweetness to this tasty dessert? Appetizer? What do we call this?  It goes so good with a Malbec wine too. :))   My latest edition of Fine Cooking magazine’s Honeyed fig and goat cheese tart recipe is so good! I substituted slivered almonds for the rosemary. I also cut the puff pastries sheets in small squares so they were much smaller- less calories and I didn’t dust it in flour. I used guava honey I purchased while I was in Hawaii off a coffee plantation :))  This I will make again until the season takes the fresh figs away. ;)

fig

fig2

  • Unbleached all-purpose flour, for dusting
  • 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
  • 4 oz. fresh goat cheese, softened
  • 1/4 cup honey (preferably dark)
  • 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
  • 1/2 tsp. finely chopped fresh rosemary
  • Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): fat g 15; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 4; Protein (g): protein g 5; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 33; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 150; Fiber (g): fiber g 2;

PHOTO: SCOTT PHILLIPS

I spend a great deal of time on Pinterest, mostly looking for food recipes, travel, I have boards of all the things I like.  A place I can express myself and share these things with other cool pinners that have the same interests or not.  While browsing on there today I found an Indian spiced recipe for Cauliflower with peas.  I was planning to do my usual way of cooking them in olive oil or steaming them but I wanted different flavors so I stumbled on Vegan Richa’s food blog. I had all the spices and ingredients already so I gave it ago.  The only substitutions I made to the spices was substitute a tsp of Garam Masala for the pinch of asafetida that it called for.   I also added long strings of sweet onion to the mix.   Definite recipe keeper.

cauliflower2

Ingredients:
2 cups cubed potatoes(medium size cubes)
2 overflowing cups of cauliflower florets(large florets broken or cut to a medium size)
1/3-1/2 cup peas
1 green chili chopped or to taste
1 Tablespoon garlic chopped
2 teaspoons ginger chopped
1 Tablespoon organic canola oil or mustard oil or any oil with high smoke point
1 teaspoon cumin seeds
a generous pinch asafetida-  I used Garam Masala
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder or freshly crushed coriander seeds
1/4 teaspoon cumin powder
1/4-1/2 teaspoon chili powder or cayenne
2/3 teaspoon salt or to taste
Directions:
In a large pan, add oil and heat at medium.
When hot add the cumin seeds and mix for half a minute.
Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.
At this point you can go 2 ways,
1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.
2. Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.
Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.

Herbed Aioli Burgers

So….I”m not done with the latest addition of Fine Cooking Magazine, I had to make the excellent Herbed Aioli Burgers.  I followed the directions step by step but my aioli sauce never turned white like the picture in the magazine, my sauce was green from all the herbs and not as thick,  despite that it didn’t  look like the picture it was so full of flavor and delicious.  I picked up Brioche bread from a French Bakery by my house and I”m so glad I did, nice soft bread made this.  I also used grass fed beef and let the meat marinade in the herbs before making the sauce.

On the side I made a Romaine Salad with baby Heriloom tomatoes drizzled in Orange Muscat Champagne Vinegar and it was excellent.

I’m wanting the change on my food blog to happen already I’m tired of my little pics and squeezed format…..soon.  I maybe leaving wordpress….

burger

aioli burgers2

For the aïoli
  • 1 small clove garlic
  • Kosher salt
  • 1 large egg yolk
  • 2 Tbs. red wine vinegar
  • 1-1/2 tsp. Dijon mustard
  • 1 cup extra-virgin olive oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh tarragon
  • 1/4 cup thinly sliced fresh chives
For the burgers
  • 1-1/4 lb. ground beef (80% lean), preferably grass-fed
  • 2 Tbs. finely chopped fresh basil
  • 1 tsp. finely chopped fresh marjoram
  • 1 tsp. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 4 hamburger rolls, preferably brioche
  • Lettuce and tomato for serving (optional)
Make the aïoli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.

Make the burgers

Prepare a medium (350°F) gas or charcoal grill fire.

In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt, and a few grinds of pepper. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125°F).

Transfer the burgers to a plate and keep warm.

Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aïoli, lettuce, and tomato, if using.

Make Ahead Tips

The aïoli will keep, covered and refrigerated, for up to 5 days.

Variations

Note: The aïoli contains a raw egg yolk; if that’s a concern, use pasteurized eggs.

nutrition information (per serving):
Size : (with 2 Tbs. aïoli); Calories (kcal): 550; Fat (g): fat g 37; Fat Calories (kcal): 330; Saturated Fat (g): sat fat g 9; Protein (g): protein g 29; Monounsaturated Fat (g): 22; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 620; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 1;

PHOTO: SCOTT PHILLIPS

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