24th April 2010

    Seared Salmon with Spinach and Creamy Roasted Peppers


    This recipe comes from Mexican Everyday by Rick Bayless. The recipes in this book could mostly be considered weeknight-friendly; no three-hour ordeals. We really enjoyed this dish, where salmon is simply seared and then topped with a mexican-inspired creamed spinach. We served it a simple steamed green-bean and red onion salad.


    Chris says:

    Is there anything better than a seared piece of salmon?

    Lisa says:

    I’m sure there is, but I can’t think of anything right now.

    Chris says:

    What do you think of the spinach?

    Lisa says:

    You’re right, it just tastes like creamed spinach, but better.

    Chris says:

    You can actually taste the masa harina in the spinach; I really like it.

    Lisa says:

    You, me and Popeye.

    Seared Salmon with Spinach and Creamy Roasted Peppers
    1 fresh poblano pepper
    ~5 cups cleaned spinach
    1 1/2 tbsp olive oil
    2 garlic cloves, peeled and halved
    1 tbsp masa harina
    3/4 cup fat-free milk
    2 6-oz skinless salmon fillets
    salt and pepper

    Roast the poblanos over an open flame, turning regularly until blackened all over. Place in a small bowl, cover with plastic wrap, and set aside.
    Steam or microwave the spinach just until wilted and set aside.
    Turn the oven on to its lowest setting. In a very large skillet, heat the oil over medium heat. Add the garlic and cook, stirring regularly, until browned, about 4 minutes. Scoop into a blender and set the skillet aside.
    Rub the skin off the poblano pepper with a paper towel and remove the seeds and stems. Roughly chop and add to the blender, along with the milk and masa harina. Blend until smooth.
    Return the skillet to medium-high heat. Sprinkle both sides of the salmon with salt and pepper. Lay the fillets in the oil and cook until browned, about 3 minutes. Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed. Transfer the fish to an ovenproof plate and set in the oven.
    Pour the poblano mixture into the skillet and whisk until it boils, about a minute. Reduce the heat to medium-low and simmer for about 5 minutes, whisking in some more milk if it gets too thick. Season, add the spinach, and stir until warmed throughout.
    Top each salmon fillet with a portion of the sauce.

    2 Servings

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    posted in Main Dishes, Mexican, Mexican Everyday | 7 Comments

    5th January 2010

    Orzo Chickpea Soup

    Lisa made this soup when we were in California during the holidays — orzo, chickpeas, and spinach swim in a simple vegetable broth, topped with garlicky tomatoes and shredded Parmesan. Lisa’s dad liked the soup so much he decided to make it again just a few days later. The recipe is based on one from Heidi’s site, with a few additions.


    Chris says:

    A delicious noodle soup, orzo it seems

    Lisa says:

    C’mon, no puns tonight please.

    Chris says:

    Alright, fine. I do love the addition of the chickpeas…

    Seto says:

    This is very good Lisa! I’m having more.

    Lisa says:

    Awesome! I love the egg whites… they add a neat texture to the broth.

    Chris says:

    I bet this would be good with the kale option as well — if we make this when we get back to Seattle let’s do it that way.

    Seto says:

    I’ll be making this myself by the end of the week. Leave me the recipe…

    7 cups vegetable broth
    1 1/2 cups orzo
    2 cups spinach, chopped
    1 14-oz can chickpeas (garbanzo beans)
    1 14-oz can fire-roasted diced tomatoes, well drained
    1 tsp crushed red pepper
    2-3 cloves garlic, minced
    extra virgin olive oil
    3 egg whites
    sea salt

    grated Parmesan cheese

    Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender – about ten minutes. Stir in the chopped spinach and chickpeas.

    Meanwhile, heat the tomatoes, red pepper, garlic, and a splash of extra virgin olive oil in a separate saucepan. Taste for seasoning and salt if needed.

    Just before serving, slowly pour the egg whites into the soup, stirring quickly with a whisk. Taste and add more salt if needed. Divide the soup among four bowls, each serving topped with a spoonful of tomatoes, a drizzle of olive oil, and some of the cheese.

    4-6 Servings

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    posted in Soups and Stews, Vegetarian | 5 Comments

    8th March 2009

    Mushroom-and-Spinach Stuffed Vegetables and Garlicky Cauliflower

    zukeboats

    As we neared the end of our week, we still had a few different vegetables left over from ye olde CSA box to use up, and these two recipes allowed us to do that without having to go grocery shopping: we pretty much had the rest of the ingredients on hand. The stuffed vegetables were adapted from a recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals; the original uses medium-sized zucchini — we only had a few small ones, but we also had a bell pepper that seemed like it would work well to receive the leftover filling. The cauliflower recipe comes from Fresh Spanish: Over 80 Healthy Spanish Recipes, and has a nice bite to it from the vinegar, garlic, and paprika. Leftovers were easily reheated and tasted great the next day.


    Lisa says:

    I like these tag-team nights.

    Chris says:

    You mean where we’re both cooking?

    Lisa says:

    Yep!

    Chris says:

    Same here. Although I could do without having to do half the dishes… ha!

    Lisa says:

    Hey! Comes with the territory…

    Chris says:

    Anway, good job on the zucchini boats. They’re really good.

    Lisa says:

    I know, I like them! That filling is so delicious with those mushrooms… good idea on using the red pepper to use up the rest of the stuffing.

    Chris says:

    Even if we hadn’t had that pepper, the stuffing wouldn’t have gone to waste; I’m sure we just would have had it on its own.

    Lisa says:

    That’s true… this cauliflower rules by the way.

    Chris says:

    Yeah I love the garlic… we should try this same recipe with broccoli and see how that works.

    Lisa says:

    Yum… I’m sure it would be just as delicious.

    Chris says:

    Guess we’ll see what the CSA fairy brings next time…

    Mushroom-and-Spinach Stuffed Vegetables
    5 small zucchini
    1 medium red bell pepper
    1/2 large onion, minced
    3 garlic cloves minced
    1/2 tsp salt
    1 tsp extra-virgin olive oil
    3 cups chopped portabella mushrooms
    1 tsp dried dill
    1 tbsp dry sherry
    2 tsp soy sauce
    5 oz Spinach
    1 cup cooked brown rice
    Salt and ground black pepper
    3/4 cup tomato juice
    1/2 cup grated fontina cheese

    Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides leave a canoe-shaped shell. Slice the red bell pepper in half lengthwise and remove the inner membranes and seeds. Set aside.
    In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
    Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
    Pour the tomato juice evenly around the bottom of an 9×12 inch glass baking dish. Distribute the filling between the zucchini boats and red bell pepper. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
    Uncover and bake for another 5 to 10 minutes, until the tops are browned.

    3-4 Servings

    Garlicky Cauliflower
    1 head of cauliflower, cut into bite-sized florets
    4 tbsp olive oil
    4 garlic cloves, finely chopped
    1 tbsp mild paprika
    2 tbsp white wine vinegar
    salt and freshly ground pepper
    flat leaf parsley, finely chopped

    Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes. Drain and set aside.
    Heat the oil in a large, nonstick skillet. Add the garlic and cook over a medium heat, stirring for 2 minutes. Add the cauliflower, paprika, and vinegar. Season to taste with salt and pepper. Cook over very high heat, stirring, for 3-4 minutes, then remove to a serving platter. Garnish with parsley and serve immediately.

    3-4 Servings

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    posted in Fresh Spanish, Main Dishes, Moosewood Low-Fat Favorites, Sides, Spanish, Vegetarian | 3 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

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

    4th April 2008

    Lamb and Spinach Fatta (Fattet Sabanikh)


    I’ve had a hankerin’ for lamb lately, so I made this layered dish featuring a spinach and lamb stew over broken toasted pita, covered with a mint-garlic yogurt sauce, and covered with roasted pine nuts! Not the most photogenic of dishes, but we both loved all the different flavors and textures. The recipe comes from Recipes and Remembrances from an Eastern Mediterranean Kitchen.

    Chris says:

    I’m happy about finally making a lamb dish… and this was actually pretty simple. It cooks for a while, but it’s mostly hands-off.

    Lisa says:

    This is really good… and the kitchen smells great!

    Chris says:

    I’m gonna happily get “fatta” by eating more of it.

    Lisa says:

    I like scooping up the stew with the toasted pita.

    Chris says:

    If “Middle Eastern Nachos” didn’t sound so unappetizing I’d call it that.

    Lisa says:

    I just call it delicious.

    Lamb and Spinach Fatta (Fattet Sabanikh)
    —————————————-
    2 bunches of spinach (about 2 lbs)
    2 tbsp olive oil
    2 medium onions, finely chopped
    1 lb lean boneless lamb, cut into 1″ cubes
    1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom)
    salt and freshly ground pepper
    1 1/2 cups water
    juice of 1/2 lemon, more to taste
    2 tbsp unsalted butter
    1/3 cup pine nuts
    1/2 tsp Middle Eastern red pepper
    2 6″ pita breads, toasted and broken into bite-sized pieces
    Minted Garlic Yogurt Sauce (1 1/2 cups low-fat yogurt, crushed garlic, 1 tsp crushed dried mint)

    Wash the spinach thoroughly, remove and discard the stems, roughly chop, and set aside.
    Heat the oil in a heavy pot over medium heat. Add the onions and saute until softened, stirring frequently. Add the lamb and saute, turning to brown on all sides. Add the Mixed Spices, salt, pepper, and water, and bring to a boil. Reduce the heat to low, cover, and simmer 1 hour or until the meat is tender and most of the water has been absorbed. If it has not, uncover and boil until the liquid is reduced. Stir in the spinach, cover, and simmer an additional 10 minutes. Stir in the lemon juice, and adjust the spices to taste. Turn off the heat.
    In a small skillet, melt the butter. Add the pine nuts and saute until golden brown, stirring frequently. Stir in the red pepper and remove from the heat.
    To serve, spread pieces of the toasted pita in the bottom of a serving dish. Spoon the lamb and spinach stew over them. Cover with the yogurt sauce and garnish with the sauteed pine nuts. Dribble the red pepper butter remaining in the skillet over the top.

    4 Servings.

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    posted in Main Dishes, Middle Eastern, Recipes and Remembrances | 5 Comments


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