Curry-Rubbed Salmon

We were honored to have my Aunt Nancy visit last week and help out with our daughter. As if that wasn’t enough she decided to cook dinner for us as well. Wetook out a handful of my cookbooks the night before and browsed for a new tasty recipe. After browsing many books nothing beat out the recipes we found in one of my favorite books: Power Foods from the editors of whole living magazine.

After reviewing all our options we landed on curry-rubbed salmon with napa slaw, brown basmati rice and sauteed zucchini and red peppers.

It was delicious!! Using the broiler for the salmon kept it very moist which to me is the first key to a good piece of fish. I expected a stronger curry flavor  but it was faint (in a good way) and the slaw was the perfect pairing. The mint and lime flavors were refreshing on a cold February night and perfect with fish. I’ve been eating the leftovers all week. I’ll definitely make it again. The one change I’d make is to add an extra juiced lime to the slaw as it felt a little dry.

Tilapia a la Veracruz

There are so many joys to motherhood and maternity leave. Besides all the amazing cuddles, coos and fun Elena shares with me on a daily basis I’ve also been blessed to have a lot of my family who live out of town visit. In addition, Elena must know that her mommy loves to cook because she usually takes a long nap or enjoys kicking her legs on her mat which gives me free time in the kitchen. This past week my cousin Maddi was able to come over to meet Elena and join us for dinner. Knowing she is a pesce-vegetarian I wanted to cook fish but with a new twist. Thanks to my husband I had a great recipe cut out for a mexican style fish from his Mens Health magazine. The original recipe calls for snapper but since my grocery store didn’t have snapper I made it with tilapia. Truly, I think any white fish would work great in this recipe. Also, the original recipe has you grill the fish in tinfoil packets but with the rain we decided to bake them instead.

There were many things that I loved about this recipe. First, it was super easy and quick to prepare which will be great for when I’m back at work (It took less than 30 minutes). Also, most of the things it calls for are things I have on hand in my pantry or in my garden. Lastly, and most importantly, all three of us thought it was delicious. The cooked tomatoes, lime juice and cilantro gave it a fresh flavor that mixed great with the hint of salt you tast from the olives and capers. We forgot to add the jalapenos but I would imagine the spice would just enhance the dish. I can’t wait to try them in it next time.

Tilapia a la Veracruz

Recipe adapted from Mens Health June 2012’s Snapper a la Veracruz recipe

Makes 4 servings

Ingredients:

  • 1/4 cup pitted chopped green olives
  • 2 Tbsp capers
  • 1 pint cherry tomatoes (keep these whole)
  • 1 handful fresh cilantro roughly chopped (you could also use parsley here if you had that instead)
  • Juice from one lime
  • 1/4 cup olive oil
  • Fresh or pickled jalapenos chopped (this is optional and we actual forgot to add them in but next time I will make sure to use them as we love spice)
  • Four 4-6 ounce white fish filets (snapper, tilapia, cod, halibut, etc…)

Directions:

  1. Heat grill to medium or preheat the oven to 425
  2. In a small bowl combine the olives, capers, cherry tomatoes, cilantro, lime juice, olive oil and jalapenos.
  3. If you are cooking them on the grill take out four pieces of aluminum foil that will be large enough to fold over your fish. Place a piece of fish in the center, season with salt and top with 1/4 of the salsa mixture. Now fold the foil over so the fish is completely covered. Roll the edges tightly to seal the package. Place the packets on the grill (grill should max out at 450) and cook until the fish is done and flaky (~8-10 minutes)
  4. If you are using the oven take out a 8 x 11 pan and line it with aluminum foil. Place the four fish filets on top of the foil, lightly salt them then top each filet with 1/4 of the salsa mixture. Place the pan in the oven and cook for ~10-12 minutes or until the fish flakes.

Miso-Ginger Salmon with Sesame Green Beans and Rice Pilaf

As my husband and I near my due date (12 days and counting) we don’t have many weekend plans. After an early night on Friday and nothing planned Saturday we decided to see if some friends wanted to come over for dinner. While we love down time we have had a lot lately so we figured why not host a little dinner gathering with Ryan’s best friends from high school. I was excited to have company since I’ve had a recipe for miso-ginger salmon from a friend I’ve been dying to have again and feature on my blog. To stick with the theme I decided to use other Asian flavors in my side dishes.

The original salmon recipe is a Bobby Flay recipe called Miso-Ginger Marinated Grilled Salmon. Since it’s 46 degrees today I decided to bake it vs make Ryan stand in the cold to grill.  I also subbed low sodium chicken broth for mirin as the recipe calls for.

As for the complete meal…My favorite things to eat with salmon are brown rice and green beans (with a close tie for asparagus). To make it fit with my Asian themed dinner I sauteed the green beans with sesame oil then topped them with sesame seeds, salt and pepper. For our starch I made rice pilaf the way my mom taught me. This rice is a staple in our household and can be varied with herbs or vegetables for different flavors.

Miso-Ginger Salmon

Adapted from Bobby Flay’s recipe Miso-Ginger Marinated Grilled Salmon

Ingredients

  • 1/2 cup white miso paste
  • 1/2 cup low sodium chicken broth (or vegetable broth)
  • 1/4 cup rice vinegar
  • 1/4 cup low sodium soy sauce
  • 1/4 cup grated fresh ginger
  • 1/4 cup sesame oil
  • 8 salmon filets

Directions

  1. Whisk the first six ingredients together in a small to medium bowl. This will make a lot of marinade and could coat up to 8 fillets. It can be cut in half if you are just making 4 salmon fillets
  2. Place the salmon filets in a glass container that will fit in your fridge and pour the marinade over. Cover and place in the fridge for at least 30 minutes (this can be done the day before if you want them to set overnight for more flavor too). I marinaded mine for 2-3 hours
  3. When you are ready to cook the salmon put in a glass dish (or you can do what I did and use a shallow glass dish to marinade then you can use that to bake them). My husband and I love sauce so we actually left most of the marinade in the dish when baking to give more flavor and keep it moist.
  4. Cover and Bake at 375 for ~35-40 minutes.

Sesame Green Beans

This recipe is very easy and measurements are flexible based on how many green beans you’re cooking. Heat a large saute pan to medium, lightly spray with cooking spray. Add green beans and let cook 4-5 minutes. Now, add 1-2 Tbsp Sesame oil and cover the pan to finish the cooking (use more or less based on how many green beans you have, you want them lightly coated). Cook for 5-10 more minutes depending on how crispy you like them. I like mine to have a crunch still so I only cooked them for a total of 10 or 12 minutes. Turn heat off and sprinkle with salt, pepper and sesame seeds.

Whole Grain Rice Pilaf

Ingredients

  • 1/2 stick Butter
  • 1/2 to 1 onion, diced (the amount you add is flexible)
  • 2 garlic cloves, minced
  • A handful of spaghetti noodles, broken to ~1.5-2 inch pieces (~1/2 cup)
  • 2 1/2 cups Whole Grain Rice (I usually use Jasmine)
  • 5 cups Low sodium chicken broth
  • salt and pepper to season per taste

Directions

  1. Melt Butter in a sauce pan and add onion, garlic and noodles and cook until onions are translucent
  2. Add rice and chicken broth. Bring to a boil then cover and reduce heat to low and cook for 4o minutes
  3. Season with salt and pepper as desired

The amazing cooks I know…

This month I want to feature another amazing cook I know; my best friend Rachel.
You’ve probably heard me talk about Rachel before as she is one of the three women who inspired me to love cooking (her, my mom and my Aunt Nancy). Rachel has always been great at baking and trying fun new recipes. We both are Cooking Light addicts so it’s fun to hear what she makes out of the magazine each month and what I chose to make. Often times there is some overlap as we seem to have the same taste. She is also the proud mother to a new gorgeous baby girl, Alexis. Alexis is the luckiest girl in the world as she will always have delicious lunches that her friends will be jealous of.

I asked Rachel to think of a recipe she makes a lot to feature on the blog and she thought of the perfect dish; jambalaya. This is great for two reasons. One, I can think of multiple times I’ve been on the phone with Rachel as she makes this and two, I don’t eat shellfish so my blog is lacking great recipes with shrimp. What better recipe to make on a cold evening than this flavorful, spicy dish. My mom has already said she can’t wait to make this recipe! Enjoy!!!

Jambalaya with Shrimp and Andouille Sausage (click on the title to bring you to the recipe)
Source: Cooking Light April 2005

You know you’ve become an expert at a recipe when you have your to do adjustments. Here are Rachel’s recommended adjustments after many preparations.
-Double the Shrimp and Sausage
-Use a little extra of all the spices. If you’re nervous just do a few extra shakes of each
-Add Rotisserie Chicken

Serve with cornbread

Crop Share Box #8

What this Box Contained

Cucumbers, Italian Garlic, Summer Squash, Sweet Spanish Onions, Sweet Corn, Watermelon, Melons, Arugula, Edamame, Tomatoes, Red Grape Tomatoes, Orange or Red Ukraine Peppers, Roaster Peppers, Corn, Eggplant, Basil, Potatoes
Pictured Above
From Front Left to Right: Red Grape Tomatoes, Eggplant, Roaster Peppers, Potatoes, Basil
From Back Left to Right:  Edamame, Cucumber, Tomatoes, Arugula, Summer Squash, Orange Ukraine Pepper, Cantaloupe, Corn

New Recipes & Meals I Made

Crop Share Chopped Side Salad

Rating: Sina: 4
Chopped Romaine lettuce, tomatoes, corn off the cob, chick peas, cucumbers and homemade mustard vinaigrette

Omelets for dinner

Swiss cheese, tomato, pepper, spinach and zucchini omelettes with a side of tomatoes with basil and cooked zucchini.

Jicama Cole Slaw and Fish Tacos (see bottom of post for recipe)

These are my favorite fish tacos. I got the idea of making a jicama cole slaw for the top of fish tacos from a restaurant in town called Chino Latinos. The roasted red pepper sauce is also a great touch. You can also add shredded lettuce or cheese to the tacos but we ate them with just the fish, jicama slaw and sauce. I’m disappointed at how they look in this picture because they taste much better than that! Also, I added cherry tomatoes to the slaw this time since I wanted to use them up.
Ratings: Sina: 4, Ryan: 4

Breakfast sandwiches with arugula, tomato, pecorino cheese and an egg on an English muffin.

Potato and Swiss Chard Gratin

The original recipe is from Smitten kitchen and posted on my holiday blog from last year when we made it the correct way (with sweet potatoes). Since I had swiss chard in the garden and extra garlic and scallions I figured I’d make it with my crop share potatoes from the last box and this box
Ratings: Sina: 4 (delicious but not as good as when you make it with sweet potatoes)

Sina’s Fish Tacos (a combination of three recipes)

Baja Fish Tacos

Recipe from Baja Fish Tacos on myrecipes.com
3-4 tbsp taco seasoning
2 tbsp lime juice
2 tbsp orange juice
2 pounds tilapia or mahi-mahi
Flour or corn tortillas
Avocado slices
1 lime: wedged
Directions
1. Combine first 2 ingredients in a medium bowl. Add fish; toss to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautee 5 minutes or until fish is done
3. Warm tortillas according to package directions.
I then Served the fish tacos with the jicama slaw, avocados, sauce and have people add what they like.

Roasted Red Pepper and Cucumber Yogurt Sauce

Recipe from Mediterranean fish tacos courtesy Rachel ray, 2008
2 roasted red peppers, patted dry
1 cup fat free yogurt
½ tsp ground cumin
¼ cucumber, peeled and grated
Directions: Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of ½ lemon, cucumber and process until smooth, transfer to a bowl.
Add to the top of the fish tacos

Jicama Cole Slaw

Recipe from Jicama Slaw courtesy Emeril Lagasse
1 cup fat free yogurt
3 tbsp lime juice
2 tbsp cider vinegar
2 tbsp sugar
1 tbsp chopped cilantro leaves
1 tsp ground cumin1 tsp salt
½ tsp ground black pepper
3 cups shredded or julienned jicama
½ bunch green onions, sliced thinly on the bias
1 red bell pepper, thinly sliced
Directions: (great side with the fish tacos or you can put it on your tacos)
1. Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and peppers and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop
2. When ready to serve, combine the jicama, green onions, and red bell peppers in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Serve immediately

Crop Share Box # 4 and 6

If you’re wondering why I haven’t posted about my crop shares recently it’s because we’ve been on the road. We left the day crop share box #5 arrived so that one was enjoyed by our neighbors. Here’s the update and recipes from crop shares #4 (from June 23rd) and #6 (from July 21st). This months past box has been my favorite so far. We’ve almost used everything in it already! The vegetables were very versatile and easy to add to meals.

Crop Share Box #4 

What this Box Contains

Mini romaine lettuce, iceberg lettuce, spinach, salad mix, sorrels, kohlrabi, sugar snap peas, broccoli raab, strawberries, iceberg lettuce, scallions, baby white turnips, garlic scapes (curly green in the front) and salad mix in the back

Pictured (from left): sorrels, kohlrabi, broccoli raab, strawberries, iceberg lettuce, scallions, baby white turnips, garlic scapes (curly green in the front) and salad mix in the back

Featured Item: Garlic Scapes

Garlic scapes are the long spirals that grow from garlic plants. The top portion of garlic bulbs. They have the same great flavor as garlic and can be used like a garlic scallion. Try adding chopped or diced garlic scapes to spreads, sauteed veggies or on top of pizza and scrambled eggs.

Recipes & Things I made from this Box

Well sadly this box didn’t have a lot of new or interesting recipes. The garlic scapes have been added to dishes here and there including egg salad, scrambled eggs, veggie burgers, salmon burgers and pizza. The strawberries were eaten raw immediately after receiving the box since they were so juicy and flavorful. Per usual the lettuce and salad mix were used for everyday side salads with dinner and for work. Lastly, and sadly, the kohlrabi and sorrels went bad while we were gone before we used them. 🙁

Tofu Stir Fry with Broccoli

I started out by following a recipe from my Super Foods cookbook for this dinner but was short on a few main ingredients so I ended up whipping this up from the things I had on hand.
Ratings: Sina: 2, Ryan: 2 – nothing special but fine to eat for one evening

Crop Share #6 (my favorite so box so far)

What’s This Box Contained (same as what’s pictured)

Pictured (from left to right): arugula, summer squash, zucchini, rainbow chard, sweet Spanish onions, garlic bulb, cucumber, cauliflower, green & yellow beans, new red potatoes and green top carrots

Featured Item: Arugula

Arugula is a spicy salad green that has a peppery mustard flavor. It’s great added into salad or on top of pizza, burgers, sandwiches (especially paninis), sauteed with vegetables or added to soup.

Recipes & Things I made from this Box (so far):

Salmon Burgers (adapted from Cooking Light) with Grilled Rosemary New Red Potatoes & Grilled Zucchini and Summer Squash

You can get the gist of these burgers from our high ratings (the highest yet). They were cooked perfectly with great flavor from the honey mustard sauce, onion arugula topping and in the burger patties themselves. I would suggest following the recipes guidelines to make sure you don’t over cook them. Once your grill is heated to medium (ours was at 375) cook them for 3 minutes on each side.
Ratings: Ryan: 4.5 ,Sina: 4.5 ,My Mom: 5

Honey Dijon mustard & onion and arugula mix for topping the burgers

 

Salmon burger with grilled new red potatoes and grilled summer squash, zucchini & cauliflower

Salmon Burger Recipe: Adapted from Cooking Lights Salmon Burger Recipe 2011

Ingredients

  • 1 pound skinless salmon fillets (skin removed) and diced into 1 inch pieces
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Grated lemon rind
  • 2 Tbsp Parsley, chopped
  • 1/4 cup diced bell peppers
  • 1/4 cup capers
  • 1 Tbsp diced garlic scape (you could use one garlic clove as well)
  • 1/2 tsp of salt
  • 1/4 tsp of ground black pepper
  • 1 Tbsp honey
  • 1 cup arugula, chopped
  • 1/2 cup diced scallions (from crop share box #4)
  • 1 tsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 4 hamburger buns

Directions

  1. Preheat grill to medium
  2. Put 1/2 salmon, 1 tbsp mustard and lemon rind into food processor, blend until smooth. Remove and put in a large bowl. Next, put the other 1/2 of the salmon in the food processor and pulse 6 times or until coarsely chopped. Add salmon to bowl and fold in parsley and next 5 ingredients. Divide mixture into 4 and gently shape into 1/2 inch thick patties
  3. Combine remaining 1 Tbsp mustard and honey in a small bowl. Set aside
  4. Combine arugula and next 3 ingredients in a small bowl. Set aside.
  5. Coat a grill pan with cooking spray and place on the grill for 3 minutes. Turn patties and cook for an additional 3 minutes or until cooked to your preference.
  6. Place 1 patty on a bun and brush the honey/mustard mix on the top of the bun and top patty with arugula mix and serve.

Zucchini Bread:

Source: Cooking Light 2005

Follow the link above. My adaptations: 1/2 the oil (because I ran out), lime zest instead of lemon and 3 times the cinnamon. To top it off I sprinkled a cinnamon crunch on the top. For a very light bread it still had a lot of flavor from the zest and cinnamon.
Ratings: Sina: 3.5, Ryan: 3.5-4 (I think if you look at is as a light bread then a 4.5 but as a zucchini bread compared to high fat breads then a 3.5)

That’s all for now. I still have the Swiss chard, green beans, carrots, cucumber and one onion to use this weekend!