Category Archives: Quick and Easy

Ginger Soy Salmon with Watermelon Salsa

05 Tuesday Apr 2016

Posted by in Dinner, Fish, Fruit, Healthy, Quick and Easy

≈ 2 Comments

Tags

, ,

Longing to take a spring break trip, but it’s just not in the cards for you this year?  Maybe you can’t spare the vacation days, you just don’t have the extra cash, or Zika has you nervous.  No need to miss out–make this spring break inspired dinner and you’ll be on island time in no time!  Grass skirt, bikini top, and piña colada optional!

Ginger Soy Salmon with Watermelon Salsa

Ginger Soy Salmon with Watermelon Salsa
Yield:  2 servings
Time:  30 minutes active prep, 2 hours marinating, 20 minutes cooking

For the salmon and marinade:
2 six-ounce filets of salmon
2 garlic cloves, minced
2 tbsp. minced fresh ginger
3 tbsp. soy sauce (low sodium preferably)
2 tbsp. brown sugar

For the watermelon salsa:
NOTE:  the dice on the following fruits and veggies should be small, roughly ¼-inch cubes (unless otherwise noted)
½ of a large cucumber, seeded and diced
1 orange, diced
3 cups diced watermelon
10 oz. pineapple tidbits, or diced pineapple
¾ to 1 full jalapeño, very finely minced
zest of half a lime
1 tsp. red wine vinegar
1 tbsp. sugar

  1. Prepare the marinade by whisking together the garlic, ginger, soy sauce, and brown sugar.  Transfer to a zip-top bag and add the salmon.  Refrigerate for 2-4 hours to allow ample time for the flavors to marinate into the salmon.
  2. Meanwhile, prepare the watermelon salsa.  Toss together all ingredients.  Mix well.
  3. Preheat the oven to 400°F.  Place the salmon in a lightly greased glass baking dish.  Pour the marinade over the fish.  Cook at 400°F until the salmon is cooked through, roughly 16 minutes.
  4. Serve with watermelon salsa.

PDF to Print Recipe for Ginger Soy Salmon with Watermelon Salsa

 

Thai Salmon Over Lentil Mash

24 Wednesday Feb 2016

Posted by in Dinner, Fish, Healthy, Quick and Easy

≈ Leave a comment

Tags

, ,

Thai Salmon Over Lentil Mash

As most great recipes originate, this recipe was innovated by necessity.  I intended to make honey mustard glazed salmon with vanilla balsamic lentils (recipe here), but when I opened my pantry, I found that I didn’t have green lentils–only red.  Knowing that the texture of red lentils is rather different than that of green lentils once cooked, I knew immediately that they wouldn’t taste great with the recipe I’d had in mind.  I had fresh ginger root on hand, so I decided I’d concoct a dinner using fresh ginger and red lentils.  I love the warm curry flavors with the spiciness of the fresh ginger, and the brightness of the fresh cilantro in this meal.  Both my husband and I were surprised by how delicious this dinner turned out to be, and how quick and easy it was to make!  I hope you enjoy it as much as we did.

Thai Salmon Over Lentil Mash
Yield:  4 servings
Time:  40 minutes total

For the Lentil Mash:
3 cloves of garlic, minced
1 large white onion, diced
2 shallots, diced
3 tbsp. fresh minced ginger
1 tbsp. extra virgin olive oil
¼ tsp. salt
2 tsp. curry powder
3½ cups chicken stock
2 cups red lentils, sifted thru for stones and rinsed
¼ cup coarsely chopped fresh cilantro

For the Salmon:
Four 6-oz salmon filets
2 tsp. curry powder
1½ tsp. ground ginger
½ tsp. salt
1/8 tsp. ground pepper
1-2 tbsp. honey

  1. Preheat the oven to 390°F.
  2. Place the chicken stock in a medium-sized saucepan and bring to a boil.  Stir in the red lentils, reduce the heat to medium-low, and cover.  Simmer for 25-30 minutes, until the stock has been absorbed and the lentils are tender.  (Red lentils tend to get mushy instead of holding their shape once cooked.  That’s our goal here, so don’t worry if it looks like baby food!)
  3. Meanwhile, combine the garlic, onion, shallots, fresh ginger, olive oil, salt, and 2 tsp. curry powder in a medium sauté pan.  Cook over medium heat until the onions are softened, about 8-10 minutes.  Set aside.
  4. Place the salmon in a lightly greased baking dish.  In a small mixing bowl, combine 2 tsp. curry powder, the ground ginger, salt, and pepper.  Mix to evenly distribute all of the spices.  Sprinkle over the salmon filets.  Lightly drizzle the salmon with honey.  Book at 390°F until cooked through, about 18 minutes.
  5. Once the lentils are ready, toss the onion mixture and the lentils together.  Fold in the chopped cilantro.
  6. Spread some of the mashed lentils on a plate, and top with the cooked salmon.  Enjoy!

Serving Suggestion:  I roasted asparagus to accompany this dish.  I ended up having extra minced fresh ginger, so I sprinkled that over the asparagus prior to roasting.  Yum!

PDF to Print Recipe for Thai Salmon Over Lentil Mash

Espresso Martini

14 Sunday Feb 2016

Posted by in Beverages, Boozy, Cocktails, Holiday, Quick and Easy, Vegan, Vegetarian

≈ Leave a comment

Tags

,

Espresso Martini

Last year Valentine’s Day landed on the Saturday of President’s Day Weekend.  Since my husband was traveling for his annual hunting trip with his dad and brother, I decided to celebrate the holiday with one of my best girlfriends, Danielle.  We cooked dinner together, watched cheesy romantic movies, and created this delicious Espresso Martini recipe.  All in all, a great Valentine’s Day spent with a great friend!

This Valentine’s Day, I wish all of you experience lots of love and happiness, and many espresso martinis!  Cheers!

Espresso Martini
Yield:  one drink
Time:  5 minutes

1½ oz. Kahlua
3 oz. vanilla vodka
1 oz. freshly brewed espresso
½ to 1 oz. simple syrup (depending on your taste)
Ice
Optional:  three espresso beans

  1.  Combine the Kahlua, vanilla vodka, espresso and simple syrup in a cocktail shaker.  Pack with ice.  Shake vigorously for 2 minutes.  Strain into a martini glass.  If desired, garnish with three espresso beans.

To make the simple syrup: combine equal parts water and sugar (ex: 1 cup of each) in a saucepan.  Simmer on medium heat until the sugar is completely dissolved.  Store in the refrigerator for up to 2 weeks.

Note:  An average shot glass holds 1½ ounces.

PDF to Print Recipe for Espresso Martini

Espresso Martini

Danielle and I enjoying our Espresso Martinis last Valentine’s Day!

 

Broccoli Cheddar Omelette

03 Wednesday Feb 2016

Posted by in Breakfast, Healthy, Quick and Easy, Vegetarian

≈ Leave a comment

Tags

, ,

Broccoli Cheddar Omelette

Start your day right with this omelette!  It comes together quickly and never disappoints.  Who doesn’t love the classic combination of broccoli and cheddar?

Broccoli Cheddar Omelette
Yield:  2 servings
Time: 20 minutes total

¼ cup broccoli, diced into small pieces
4 eggs
¼ cup whole milk
¼ tsp. paprika
¼ tsp. salt
pinch of black pepper
1½ oz. finely shredded cheddar cheese

  1. Place the broccoli in an 8-inch non-stick skillet.  Cook over medium heat for about 4 minutes, until the broccoli is slightly softened.
  2. Beat together the eggs, milk, paprika, salt, and pepper.  Pour over the broccoli.  Top with 1 oz. of the shredded cheddar cheese.  (Reserve the remaining ½ oz. as garnish at the end.)
  3. Continue to cook over medium heat for 6-7 minutes, gently lifting the cooked edges of the egg periodically while tilting the pan to allow the runny uncooked egg to drip underneath the cooked part.
  4. Once there is very little runny uncooked egg remaining on top, gently fold the egg in half, creating a half-circle.  Place a lid on top of the pan to trap the heat and continue to cook over medium heat for 3-4 minutes, until fully cooked and the egg is sufficiently puffy.
  5. Sprinkle with remaining cheddar cheese and enjoy!

PDF to Print Recipe for Broccoli Cheddar Omelette

Spiced Molasses Sugar Cookies

22 Friday Jan 2016

Posted by in Dessert, Holiday, Quick and Easy, Vegetarian

≈ 1 Comment

Tags

,

Spiced Molasses Sugar Cookies

I have a distinct memory back from when I was about 12 years old of my mom driving me to an orthodontist appointment to get my braces tightened.  As we turned onto a street called “Molasses Hill Road” my mom started talking about a cookie recipe that she had forgotten about and wanted to dig up to make again soon.  The cookies she made that night were similar to these, just without the kicked up spices.  They’ve always been a favorite in my family and a staple around the holidays.  The winter spices in this cookie will warm your heart, and the cayenne will warm your mouth just enough to linger for a second after you finish eating the cookie.  I hope you love them as much as my family does!

Spiced Molasses Sugar Cookies
Yield:  3 dozen cookies
Time:  40 minutes active, 2+ hours total (includes chilling)

¾ cup butter, softened to room temperature
½ cup sugar
½ cup dark brown sugar, packed
¼ cup dark molasses
1 egg
1½ tsp. minced fresh ginger (could use dried if necessary)
2¼ cups flour
1 tsp. cinnamon
¾ tsp. baking soda
½ tsp. ground cloves
¼ to ½ tsp. ground cayenne pepper (depending on how spicy you like them!)
¾ cup Sugar in the Raw (or white sugar)

  1.  Cream together the butter and both sugars.  Stir in the molasses, egg, and fresh ginger.
  2. In a medium mixing bowl, combine the flour, cinnamon, baking soda, cloves, and cayenne.  Add to the butter/sugar mixture and stir until combined.
  3. Cover and refrigerate the dough for about an hour and a half, until it’s chilled and easier to handle.  (Note:  I often make the dough the day before baking and I chill it overnight.)
  4. Pour the raw sugar into a shallow bowl.  Form the dough into balls of ½-inch diameter.  Roll in the raw sugar to fully coat the surface.  (Note:  At this point, you can freeze the raw dough balls in a single layer until frozen solid, about 6 hours. Keep frozen for up to one month.  When you’re ready to bake them, simply take them out of the freezer and allow to thaw at room temperature for about 20-30 minutes prior to baking.  This can be a HUGE time saver, especially around the holidays!)
  5. Bake at 350ºF on lightly greased cookie sheets for 8-10 minutes, until fully cooked through.

PDF to Print Recipe for Spiced Molasses Sugar Cookies