This was such a delicious and elegant meal. The first time I made it the salmon pieces were frozen, and they did not turn out nearly as delicious as the second time, when I used thawed salmon pieces.
3 tbsp diced onion
1 tbsp minced garlic
1 tsp vegetable oil
1 tbsp hot curry powder
0.5 cup tomato sauce
1 cup coconut milk
0.5 cup milk
1 cup Jasmine rice
2 tbsp butter
12 oz salmon fillet
1 tsp sesame oil
0.5 tbsp soy sauce
1 tbsp butter
Saute the minced onion in the oil for 2-3 minutes, then add the garlic and curry powder and cook for an additional minute.
Add the tomato sauce and 0.5 cup of the coconut milk. Simmer for 12 minutes. Season with salt and black pepper.
Meanwhile, heat 2 cups of water and 2 tbsp of butter in a pot. Add rice when it comes to a boil and simmer for 12 minutes. Remove from heat and cover tightly for an additional 12 minutes. Bring the remaining 0.5 cup coconut milk and the milk to a boil and stir into rice. Season with salt and pepper and keep warm.
Remove the skin from the salmon and marinade in sesame oil and soy sauce for 15 minutes. Heat a tbsp of butter in a nonstick skillet and brown the salmon pieces on high heat on all sides. Remove onto paper towels.
To serve up, distribute curry sauce into three bowls, add the rice in three portions, and top with the salmon. Serve warm.
I was craving pasta but wished to incorporate something green, something vegetably, something with fiber and vitamins in it. An entire range of weird Hungarian-ish pasta dishes were born from my craving. Ingredients
1 lb pasta of your choice
0.5 lb hot Italian sausage
10 oz spinach or 16 oz Brussels sprouts
0.5 tsp hot pepper flakes
1 clove garlic
0.25 tsp fennel seeds
0.5 tbsp vegetable oil
16 oz pasta sauce Preparation
Add the oil to a skillet and heat for 30 seconds on medium. Add the crushed garlic and the pepper flakes. Cook for 30 seconds.
Add the sausage in small bite-sized pieces. Mix in the fennel. Cook until browned.
Add the vegetable of your choice and cook until tender, this should not take much time if you like to start with frozen vegetables (as I do).
Add the pasta sauce and simmer. Meanwhile, cook the pasta. Stir the pasta into the sauce and cook for another 2-3 minutes. Serve. Shred some Parmesan on top, for good measure.
This is a delicious, easy, and decadent appetizer platter, that can be split as a main dish between hungry adults. Basically, serve up a combo of cheeses, pickles, salami, pate, and warm pretzel bread. Ingredients 1.5 cup warm water 1 tbsp sugar 2 tsp kosher salt 3 tsp dried yeast 22 ounces of flour 2 oz butter 0.25 cups water 3 tbsp baking soda egg wash salami pate blue cheese pickles goat cheese chutney Preparation Bloom the yeast with the sugar and a portion of the water in the bowl of a kitchenaid blender. Add the remaining water, flour, butter, and salt. Knead for 5 minutes on medium setting.
Allow to double in size in a greased bowl. Cut into eight pieces and roll each into balls. Cut in the middle, stretch out into a ring, and twist into a braid with one motion. Place onto parchment-lined baking sheet. Allow to double in size again. Brush top with baking soda dissolved in water. Repeat when dried. Then brush with egg wash. Bake in a preheated 450F oven for about 12-15 minutes, until golden brown. Serve with a platter of meats, cheeses, chutney, fruit, and pickles.
Smoked salmon is delicious, but not especially cheap. It packs a strong punch as far as flavor is concerned, and it's quite healthy as far as meats go. In our local super market they sell salmon trim. which is basically the leftover corners and small torn pieces of smoked salmon. It is perfect for this delicious spread.
1 lb smoked salmon trim
16 oz Neufchatel cheese
zest of one lemon
Soften the cheese in the microwave and add to the bowl of a food processor.
Add the salmon pieces and the lemon zest and pulse until a pate forms. Freeze in small, foil-wrapped balls, or serve immediately with toasted bagels and thin-sliced red onions. Delicious!
These are the perfect, all-natural fuel after your daily exercise. Variations are easily acceptable, but this is a good starting point for a tasty set of bars. Ingredients
1 cup rolled oats
0.25 cup chocolate chips
0.5 cup peanut butter
2 tbsp maple syrup
0.25 cup flax seeds
Pulse the oats in a food processor until tiny flakes are present only. Add the chocolate chips and pulse into small bits.
In a blender powder the flax seeds (for optimal release of nutrients). Add to the oat flakes and chocolate. Mix.
Add maple syrup, peanut butter, and 1-2 tbsp cranberry sauce. Blend and adjust consistency with more cranberry sauce and sweetness with maple syrup.
Pour into a loaf pan lined with foil. Press into every corner and cover.
Rest in the freezer for 10-15 minutes, then slice and wrap each slice in foil. I store these in the freezer until I'm ready to eat them.
I was craving something simple and Eastern European for dinner. I have no idea is such a dish is prepared in any part of Europe, but it sounded good to me and it ended up tasting even better.
2x15 oz cans cannellini beans
1 small head of savoy cabbage
1 tbsp olive oil
3 cloves garlic
1 tsp red pepper flakes
0.5 tsp paprika
1 cup of chicken broth
1/3 cup breadcrumbs
1/3 cup shredded parmesan
Drain and wash the canned beans. Core and shred the cabbage.
Heat the oil and the pepper flakes in a a large skillet on medium high for a minute to extract the spicy flavor. Add the beans, the paprika. and the crushed garlic. Stir and mix well. Cook for a minute or so.
Add in the chicken broth and the shredded cabbage. If necessary, add some water to nearly cover the cabbage. Bring to a simmer and cook until cabbage is somewhat tender (to taste).
Mix the shredded parmesan and the breadcrumbs with a pinch of black pepper. Top the dish with it and spray with vegetable oil. Broil until golden brown. Serve hot with a piece of crusty bread.
I had some ancient sundried tomatoes in my fridge, and quickly invented a use for them. These turned out so amazingly tasty, that I have prepared them several times since their conception.
2 tsp yeast
1.5 tsp sugar
10 sundried tomatoes
1.25 cup water
1 tbsp basil pesto
3 tbsp Sriracha ketchup
1.5 tsp salt
3-3.5 cups of flour
6 oz cheese
Bloom the yeast with the sugar and quarter cup of warm water. Add the remaining warm water, 3 cups of flour, the basil pesto and the salt.
Mince the sundried tomatoes and add them as well. Knead and add more flour as necessary. Bring together into a slightly sticky dough.
Cover in an oiled bowl and allow to double in size in a warm place. Roll out into a 0.5-inch thick sheet about 12 inch by 12 inch in area (yes, make it a square, unlike mine above). Line a large cookie sheet with parchment paper and preheat the oven to 380F.
Shred the cheese and sprinkle most of it onto the dough. Roll up like a jelly roll. Cut into eight pieces and lay onto parchment paper. Top each roll with about a tablespoon of shredded cheese. Allow to double in size again.
Bake for about 15 minutes, until cheese is slightly browned. Cool on a cookie rack and serve.