Ingredients
Salmon fillet
1 T olive oil
sea salt
1 orange, thinly sliced
1 lemon, thinly sliced
fresh thyme
Directions
Line a baking sheet with parchment paper. Place the salmon, skin-side down, on the paper; brush with olive oil, and sprinkle with salt. Scatter the citrus and thyme around the salmon. Bake at 375' for 10-25 minutes, depending on size.
Sunday, November 30, 2008
Saturday, November 29, 2008
Southwestern Beef Chili with Corn
Ingredients
1 T olive oil
2 carrots, chopped
1 medium onion, chopped
1 bell pepper, chopped
.5 - 1 lb ground beef
4 T tomato paste
2 cans black beans, rinsed
2 T chili powder
1 t kosher salt
1 cup fresh or frozen corn
1/2 cup grated cheddar or nacho cheese
4 scallions, sliced
Directions
Heat the oil in a stockpot over medium-high heat; add the carrot, onion, and pepper and cook, stirring, for 3 minutes. Add the beef and cook until no longer pink, 3-5 minutes.
Add the tomato paste and cook, stirring, for 1 minute. Add the beans, chili powder, 1.5 cups of water and the salt. Simmer over medium heat for 10 minutes or so. Chop green onions and grate cheese.
Stir in the corn. Serve topped with cheese and scallions.
Additions
Good served with rice, small pasta, or cornbread.
1 T olive oil
2 carrots, chopped
1 medium onion, chopped
1 bell pepper, chopped
.5 - 1 lb ground beef
4 T tomato paste
2 cans black beans, rinsed
2 T chili powder
1 t kosher salt
1 cup fresh or frozen corn
1/2 cup grated cheddar or nacho cheese
4 scallions, sliced
Directions
Heat the oil in a stockpot over medium-high heat; add the carrot, onion, and pepper and cook, stirring, for 3 minutes. Add the beef and cook until no longer pink, 3-5 minutes.
Add the tomato paste and cook, stirring, for 1 minute. Add the beans, chili powder, 1.5 cups of water and the salt. Simmer over medium heat for 10 minutes or so. Chop green onions and grate cheese.
Stir in the corn. Serve topped with cheese and scallions.
Additions
Good served with rice, small pasta, or cornbread.
Thursday, November 27, 2008
Chicken Teriyaki Meatballs with Edamame
Ingredients
1-2 pounds ground chicken
2 green onions, finely chopped
2 T grated fresh ginger
2 T peanut or canola oil
1 bag frozen edamame
1/4 cup soy sauce + 1/4 cup water or 1/2 cup low-sodium soy sauce
2 T brown sugar
Directions
In a large bowl, combine the chicken, ginger, and onions. Shape into meatballs. Heat the oil over medium-high heat in a large nonstick skillet or two medium nonstick skillets. Cook the meatballs, turning, until cooked through (10-12 minutes). Set aside.
While the meatballs are cooking, combine soy sauce, water, and sugar in a small bowl.
Add the edamame and/or other vegetables to the skillet and cook, stirring frequently, for 2-3 minutes. Return the meatballs to the skillet. Add sauce and simmer 2-3 minutes. Serve with rice.
Suggestions
Next time, I'll try doubling the ginger and scallions. Other vegetables to try: sliced carrots, snow peas, green beans, sweet onion, broccoli. Could also be made with ground pork.
1-2 pounds ground chicken
2 green onions, finely chopped
2 T grated fresh ginger
2 T peanut or canola oil
1 bag frozen edamame
1/4 cup soy sauce + 1/4 cup water or 1/2 cup low-sodium soy sauce
2 T brown sugar
Directions
In a large bowl, combine the chicken, ginger, and onions. Shape into meatballs. Heat the oil over medium-high heat in a large nonstick skillet or two medium nonstick skillets. Cook the meatballs, turning, until cooked through (10-12 minutes). Set aside.
While the meatballs are cooking, combine soy sauce, water, and sugar in a small bowl.
Add the edamame and/or other vegetables to the skillet and cook, stirring frequently, for 2-3 minutes. Return the meatballs to the skillet. Add sauce and simmer 2-3 minutes. Serve with rice.
Suggestions
Next time, I'll try doubling the ginger and scallions. Other vegetables to try: sliced carrots, snow peas, green beans, sweet onion, broccoli. Could also be made with ground pork.
Thursday, November 20, 2008
Orange-Balsamic Chicken
Ingredients
2 T olive oil
8 boneless, skinless chicken thighs, quartered (I use two packages)
2 sprigs fresh rosemary, finely chopped
1/4 cup balsamic vinegar
1/4 cup orange marmalade
Directions
Heat olive oil over medium-high heat. Add chicken and rosemary and cook, stirring, for 8-10 minutes. Pour off any liquid as it forms. Spoon out chicken onto a plate.
Whisk vinegar and marmalade into the pan, stirring up any browned bits from the bottom. Simmer for 1 minute. Return the chicken to the pan and coat with the sauce.
Additions
Add steamed broccoli, carrots, snow peas, etc. Serve with rice or noodles.
2 T olive oil
8 boneless, skinless chicken thighs, quartered (I use two packages)
2 sprigs fresh rosemary, finely chopped
1/4 cup balsamic vinegar
1/4 cup orange marmalade
Directions
Heat olive oil over medium-high heat. Add chicken and rosemary and cook, stirring, for 8-10 minutes. Pour off any liquid as it forms. Spoon out chicken onto a plate.
Whisk vinegar and marmalade into the pan, stirring up any browned bits from the bottom. Simmer for 1 minute. Return the chicken to the pan and coat with the sauce.
Additions
Add steamed broccoli, carrots, snow peas, etc. Serve with rice or noodles.
Sunday, November 16, 2008
Hamburger-Potato Pockets
Ingredients
3 T olive oil
3/4 pound potatoes, diced into 1/4 inch pieces
1 small onion, finely diced
1/2 pound ground beef or sausage
1/2 t dried thyme
1/2 t salt
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
Directions
Heat oil in a non-stick pan; cook potatoes, stirring frequently, for 12 minutes. Add onion and meat; cook until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.
Roll out puff pastry on parchment paper with a little flour as needed to keep from sticking. Cut into quarters. Place 1/4 of meat and potatoes into center of each piece of dough. Fold into triangles and crimp edges with a fork.
Bake pockets at 425' for 20 minutes.
3 T olive oil
3/4 pound potatoes, diced into 1/4 inch pieces
1 small onion, finely diced
1/2 pound ground beef or sausage
1/2 t dried thyme
1/2 t salt
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
Directions
Heat oil in a non-stick pan; cook potatoes, stirring frequently, for 12 minutes. Add onion and meat; cook until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.
Roll out puff pastry on parchment paper with a little flour as needed to keep from sticking. Cut into quarters. Place 1/4 of meat and potatoes into center of each piece of dough. Fold into triangles and crimp edges with a fork.
Bake pockets at 425' for 20 minutes.