25th October 2009

    Grilled Salmon with Orzo Salad

    grilledsalmonorzo

    This recipe from Quick from Scratch Herbs & Spices Cookbook will definitely enter the rotation as an easy to make, fast weeknight dinner. Dill highlights both the salmon and the orzo salad here; this was a great combo!


    Chris says:

    Whoa, this is dill-icious.

    Lisa says:

    Oh no, not a pun night…

    Chris says:

    What’s the dill-i-o? What’s wrong with puns?

    Lisa says:

    Nothing; I’d just rather talk about this awesome salmon. Fresh off the grill and covered with lemon zest and dill… so good!

    Chris says:

    It is pretty yummy. I got a good dill on the salmon, too… it was on sale.

    Lisa says:

    Really? … The puns?

    Chris says:

    Can’t han-dill it?

    Lisa says:

    Oh. My. God.

    Chris says:

    I can do this un-dill the cows come home.

    Lisa says:

    Oh, dill-ightful.

    Grilled Salmon with Orzo Salad
    1 cucumber, peeled, halved, seeded, and cut into 1/2″ dice
    4 plum tomatoes, cut into 1/2″ dice
    1 tsp salt
    1/2 lb orzo
    1/3 cup plus 1 tbsp olive oil
    2 tbsp plus 1 tsp lemon juice
    1/3 cup plus 1 tbsp chopped fresh dill
    Freshly ground black pepper
    1 1/2 lbs salmon fillet, about 1″ thick, cut into 4 pieces
    Grated zest of 1/2 lemon

    In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes. Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain, rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.
    Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.

    4 Servings

    Print This Recipe

    posted in Quick from Scratch Herbs and Spices | 14 Comments

    8th September 2008

    Beef Satays over Thai Salad

    Beef Satays over Thai Salad

    Tonight’s recipe comes from Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook, and is a great quick, light summer meal. Cubes of sirloin are marinated in lemon, salt, pepper, and lemongrass, quickly grilled, and served over a simple salad with a nuoc-chom-like dressing. We were lazy and served it with a quick out-of-the-box Thai Curry Rice.

    Chris says:

    I love these quick recipes.

    Lisa says:

    Especially when they’re this tasty!

    Chris says:

    Oooh, I think I timed the steak perfectly… and I like the lemongrass bits all over it.

    Lisa says:

    Yeah, it’s really good. I, of course, loved the minced garlic.

    Chris says:

    Also, it’s yet another recipe that uses up our mint.

    Lisa says:

    Wahoo! The rice is a nice accompaniment.

    Chris says:

    I knew if I didn’t make the rice you’d claim this was a snack.

    Lisa says:

    Hey! I just got back from a run.

    Chris says:

    I know! All I’m saying is I know what you like.

    Lisa says:

    I like food. Actually, I heart food.

    Chris says:

    Don’t we all…

    Beef Satays over Thai Salad
    1.5 lbs sirloin steak, cut into 1-inch cubes
    4 stalks lemongrass, bottom third only, peeled and minced
    2 cloves garlic, minced
    2 tbsp cooking oil
    2 1/2 tbsp lemon juice
    2 3/4 tsp sugar
    1/2 tsp salt
    1/4 tsp fresh-ground black pepper
    2 tbsp Asian fish sauce
    1 tbsp water
    3/4 tsp rice-wine vinegar
    pinch dried red-pepper flakes
    1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
    2 carrots, peeled into strips
    1 cucumber, peeled, halved, seeded, and diced
    1/2 cup lightly packed cilantro leaves
    1/4 cup chopped fresh mint

    In a medium glass bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.
    In a small glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.
    In a large bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
    Light the grill over high heat. Thread the steak onto eight skewers. Grill the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

    4 Servings

    Print This Recipe

    posted in Main Dishes, Quick from Scratch Herbs and Spices, Thai | 6 Comments

    19th June 2008

    Lemon-Pepper Chicken over Garlicky Spinach & Sauteed Marjoram Carrots

    Lemon-Pepper Chicken and Carrots
    We received our latest CSA shipment today, and an internet search returned a few promising recipes that would utilize our fresh veggies and wouldn’t require any trips to the grocery store. The Lemon-Pepper Chicken over Garlicky Spinach recipe is slightly modified from this one on RecipeZaar, and the carrot dish comes from Quick From Scratch Herbs & Spices. We really enjoyed this combo!

    Chris says:

    I love last-minute dinner ideas that don’t require me to go out!

    Lisa says:

    But you did have to go; we were out of lemons.

    Chris says:

    Shhhh! Don’t ruin the story! The point is we got to use all our fresh veggies. Anyway, these carrots rule.

    Lisa says:

    I know it — and I really like this spinach stuff.

    Chris says:

    I think it’s just a tad sweet… maybe needs a bit more lemon juice?

    Lisa says:

    Maybe you need to get back to the store?

    Chris says:

    Funny.

    Lemon-Pepper over Garlicky Spinach
    One large, or two small chicken breast(s) (about 12 oz)
    lemon-pepper seasoning
    8 ounces cremini mushrooms, sliced
    1 large shallot, chopped
    3 garlic cloves, thinly sliced
    2 small tomatoes, seeded and chopped
    1/2 cup white wine
    1/2 tablespoon lemon juice
    1 bunch spinach, washed
    salt & pepper

    Season chicken breast on both sides with lemon-pepper seasoning. Using a little olive oil or cooking spray, heat a skillet over medium heat. Saute the chicken until done (internal temp of about 165-170). Set aside and keep warm. In the same pan, saute mushrooms, shallot, garlic and tomatoes until softened, about 5 minutes. Add the wine, lemon juice, and 1/3 cup of water. Continue to cook until liquid is reduced to a thin sauce. Add in the spinach, folding in as it wilts. Season with salt and pepper. Place the spinach on a plate and top with the chicken.

    2 Servings

    Sauteed Carrots with Lemon and Marjoram
    1 1/2 tbsp olive oil
    1 large garlic clove, minced
    1 bunch carrots, cut diagonally into 1/2-inch slices
    1/2 tsp sugar
    1/4 tsp salt
    1/4 tsp ground black pepper
    1/2 tsp dried marjoram
    2 tbsp lemon juice

    In a medium nonstick frying pan, heat 1/2 the oil over moderately low heat. Add the garlic, carrots, sugar, 1/2 the salt, the pepper, and the dried marjoram. Cook, covered, stirring occasionally, for 5 minutes. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer. Remove the pan from the heat. Stir in the remaining oil and the lemon juice.

    2 Servings

    Print This Recipe

    posted in Main Dishes, Quick from Scratch Herbs and Spices, Sides | 5 Comments

    5th June 2008

    Mexican Meatball Soup (Albondigas)

    Albondigas
    It’s three in a row for us from Quick From Scratch Herbs & Spices. We were out of town this past weekend so all our dinners this week have been either improvised or planned at the last minute. This book has been great for quick, easy to prepare meals. We’ve made a seafood albondigas soup previously, and I’ve been looking forward to making a beef version. Normally I’d avoid making hot soups like this in the summer months, but Seattle has been in refrigerator-mode recently, and it’s seemed more like late fall than early summer!

    Lisa says:

    Jeanette’s going to love this — three in a row from the book she got us.

    Chris says:

    Yay for mini-meatballs! How do you like it?

    Lisa says:

    Yum, I like this soup — and this one seems more filling than the seafood version.

    Chris says:

    I was worried you’d complain about it not being hearty enough. You don’t always like these broth-based soups.

    Lisa says:

    It’s not that I don’t like them, it’s that I think of them as snacks. Plus, I had a bunch of chips beforehand just in case.

    Chris says:

    Well, I’m definitely a fan.

    Mexican Meatball Soup
    1 tbsp canola oil
    1 small red onion, chopped
    2 jalapenos, seeded and chopped
    1 zucchini, cut into 1/2-inch slices and quartered
    2 tbsp fresh oregano
    1/2 tsp ground cumin
    4 cups chicken stock
    2 cups water
    1 15-oz can diced fire-roasted tomatoes, drained
    1 3/4 tsp salt
    3/4 tsp pepper
    1/2 lb ground beef
    2 cloves garlic, minced
    2 1/2 tbsp breadcrumbs
    1 egg, beaten
    1 cup frozen corn kernels
    1 tbsp lime juice

    In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeƱos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
    Add the broth, water, tomatoes, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
    Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeƱo, 1/4 teaspoon cumin, 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
    Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano.

    4 Servings

    Print This Recipe

    posted in Cookbooks, Main Dishes, Mexican, Quick from Scratch Herbs and Spices | 6 Comments

    29th May 2008

    Broccoli with Turmeric and Tomatoes

    Broccoli with Turmeric and Tomatoes
    We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!

    Chris says:

    I’ll say it again — the recipes in this book are quick indeed.

    Lisa says:

    What are those little discs?

    Chris says:

    Those are the broccoli stems — you cut ‘em like coins… good, eh?

    Lisa says:

    I like the crunch.

    Chris says:

    Me too. I like the leeks in this; I’d almost make that a permanent alteration.

    Lisa says:

    Well we certainly seem to get them often enough in the CSA box…

    Chris says:

    Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –

    Lisa says:

    Please don’t say, “Security Leek”

    Chris says:

    I’ll just go back to eating now.

    Broccoli with Turmeric and Tomatoes
    2 tbsp canola oil
    1 onion, thinly sliced
    1 large leek, thinly sliced
    3/4 tsp turmeric
    1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
    1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
    1/3 cup water
    3/4 tsp salt

    In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
    Stir in the turmeric to coat. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

    4 Side Servings

    Print This Recipe

    posted in Quick from Scratch Herbs and Spices, Sides, Vegetarian | 4 Comments


    Page optimized by WP Minify WordPress Plugin