This is one recipe that Aaron says should be on my menu when I have a restaurant some day.
Fresh salmon fillets
olive oil
salt and pepper
couple spoonfuls of WHOLE Grain Mustard (this is a must!! no other mustard works as well)
big spoonful of Grey Poupon
small handful of brown sugar
sprig of fresh thyme
chopped up fresh rosemary ( just a little, this can be overpowering)
spoonful of minced garlic
white wine
Place salmon on foil lined cookie sheet. Brush olive oil on top and salt and pepper. Put under the broiler for a few minutes until it starts to turn a little white. Mix the rest of the ingredients, add the wine at the end until it makes a nice sauce, not to runny. Brush over salmon... really sop it on. put back under broiler until really crisp maybe 6-10 minutes. FYI, only brush on mustard glaze once, if you keep brushing on while cooking it doesn't get a nice crust on top, that's the best part.
This is so good!! We had this with steamed broccoli and whole grain rice. Made for a super yummy and healthy meal. Of couse, when you have a healthy meal you have to follow it up with a milk shake! :)
Monday, August 31, 2009
Saturday, August 29, 2009
Chicken Noodle Bowl
Aaron is out of town, 5:30, didn't want to go to the store with 3 kids and tired of mac and cheese dinners all week. I came up with a good dinner that was fast, easy and yummy. Sorry no measurements!
package of chicken tenders
canola oil
sesame seed oil- dark
chopped broccoli
sliced carrots
edamame (optional)
soy sauce
vinegar (don't add very much, maybe a Tablespoon)
ginger ( I buy fresh and keep in the freezer. You always have it on hand and it makes it easy to grate. I love ginger :)
garlic
honey
Green onions
Cooked noodles (I use whole grain spaghetti)
Heat a wok on med high heat. Add a little canola oil and sesame oil. Stir-fry chicken until a little brown. Add everything else in except the green onions and noodles. Toss until veggies are tender and you have a nice sauce. Add green onions and noodles.
package of chicken tenders
canola oil
sesame seed oil- dark
chopped broccoli
sliced carrots
edamame (optional)
soy sauce
vinegar (don't add very much, maybe a Tablespoon)
ginger ( I buy fresh and keep in the freezer. You always have it on hand and it makes it easy to grate. I love ginger :)
garlic
honey
Green onions
Cooked noodles (I use whole grain spaghetti)
Heat a wok on med high heat. Add a little canola oil and sesame oil. Stir-fry chicken until a little brown. Add everything else in except the green onions and noodles. Toss until veggies are tender and you have a nice sauce. Add green onions and noodles.
Tuesday, August 25, 2009
Homemade Roasted Tomato Sauce
tomatoes (6-7) cored, seeded, and quartered
olive oil
1/2 an onion sliced
white wine
1/2 a small can of tomato paste
2- tsps minced garlic (more or less)
sugar
salt
1/4 cup fresh basil chopped
I put the tomatoes and onions on a cookie sheet and tossed with some olive oil and roasted them on 350 in the oven until they were nice and tender, slightly browned. Let them cool and tossed them in the food processor and puree. Put tomato puree in a large skillet on the stove- low heat. Sprinkle in some white wine, tomato paste, garlic, sugar (I like mine a little sweet, probably added a Tablespoon :), salt and basil. Let simmer on low for 2+ hours. Serve over pasta!
This was a great use for all the tomatoes from the garden! Tonight we are having that with garlic bread (of course) and a salad with pears, walnuts, Parmesan cheese with a balsamic vinegar dressing
olive oil
1/2 an onion sliced
white wine
1/2 a small can of tomato paste
2- tsps minced garlic (more or less)
sugar
salt
1/4 cup fresh basil chopped
I put the tomatoes and onions on a cookie sheet and tossed with some olive oil and roasted them on 350 in the oven until they were nice and tender, slightly browned. Let them cool and tossed them in the food processor and puree. Put tomato puree in a large skillet on the stove- low heat. Sprinkle in some white wine, tomato paste, garlic, sugar (I like mine a little sweet, probably added a Tablespoon :), salt and basil. Let simmer on low for 2+ hours. Serve over pasta!
This was a great use for all the tomatoes from the garden! Tonight we are having that with garlic bread (of course) and a salad with pears, walnuts, Parmesan cheese with a balsamic vinegar dressing
Monday, August 17, 2009
Dinner tonight 8-17-09
Tonight we are having grilled sirloin, Fried corn, steamed green beans, and fresh cherries.
Fried Sweet Corn with Roasted Heirloom Tomato Butter
ears of fresh sweet corn- as much as you want
heirloom tomato butter (or just use butter)- enough to cover the bottom of the pan, or more :)
little salt & pepper
little sugar if you need it
cut all of the corn off the cob, make sure you scrape all of the juice out of it too with your knife. I do this by getting a large bowl then place a small bowl upside down in the middle. That is what I use to put the ear of corn on while I am cutting and it collects in the big bowl. On med/high heat get the pan hot and put in the butter. Add the corn and stir fry. I like mine a little raw tasting, so it doesn't take long. If you have enough freeze some in Ziplocs for the winter!
heirloom tomato butter (or just use butter)- enough to cover the bottom of the pan, or more :)
little salt & pepper
little sugar if you need it
cut all of the corn off the cob, make sure you scrape all of the juice out of it too with your knife. I do this by getting a large bowl then place a small bowl upside down in the middle. That is what I use to put the ear of corn on while I am cutting and it collects in the big bowl. On med/high heat get the pan hot and put in the butter. Add the corn and stir fry. I like mine a little raw tasting, so it doesn't take long. If you have enough freeze some in Ziplocs for the winter!
Roasted Heirloom Tomato Butter
2 sticks of butter (room temperature)
olive oil
1 or 2 heirloom tomato (I think you could probably use any kind of tomato)
splash of red wine
1/4 cup of bread crumbs
grab some fresh herbs all or 1- basil, rosemary, parsley
little salt and pepper
quarter the tomato and remove the core, toss with the olive oil and place on a foil lined cookie sheet. Roast in a 350 oven for 30-40 minutes or until lightly browned and tomatoes have shrunk in half. Cool completely. In a food processor pulse together tomatoes, herbs, butter, and red wine. Add bread crumbs, salt and pepper. Take seran wrap and plop the butter in the middle and shape it into a stick. Once in the fridge it will harden again so you can use it like a regular stick of butter. Refrigerate for 2 weeks or freeze up to 3 months.
olive oil
1 or 2 heirloom tomato (I think you could probably use any kind of tomato)
splash of red wine
1/4 cup of bread crumbs
grab some fresh herbs all or 1- basil, rosemary, parsley
little salt and pepper
quarter the tomato and remove the core, toss with the olive oil and place on a foil lined cookie sheet. Roast in a 350 oven for 30-40 minutes or until lightly browned and tomatoes have shrunk in half. Cool completely. In a food processor pulse together tomatoes, herbs, butter, and red wine. Add bread crumbs, salt and pepper. Take seran wrap and plop the butter in the middle and shape it into a stick. Once in the fridge it will harden again so you can use it like a regular stick of butter. Refrigerate for 2 weeks or freeze up to 3 months.
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