1/2 a red onion
1 tbsp fresh minced garlic
a handful of carrots
a sweet bell pepper
a summer squash
2 red potatoes
any other vegetables you'd like
1 lb. of salmon
2 lemons
dill
thyme
rosemary
4 tbsp butter
Sauce
1 cup milk
1 cup chicken broth
2 tbsp butter
2 tbsp flour
1/2 cup sour cream
Preheat oven to 400. Wash and chop up veggies. Chop up potatoes very small so they'll cook through. We sliced our carrots lengthwise so they wouldn't be crunchy as well. Put a large piece of tin foil over a baking tray with plenty left over on the sides to fold over the top. Mix up your veggies and place them on the tray. Place the salmon on top of the veggies. Sprinkle with seasoning salt and pepper. Quarter a lemon and nestle those in the veggies to bake. Sprinkle everything generously with dill, thyme and rosemary. Slice 5-6 pats of butter and place them all over everything, as evenly distributed as possible. Wrap foil tightly together and bake at 400 for 20-30 minutes, until fish is cooked through and veggies are softened.
While it's baking, melt the butter for the sauce in a sauce pan. Whisk in the flour. Add chicken broth and milk (or cream) and simmer while stirring until thickened. Stir in sour cream, allow to continue to thicken on low until the fish is done. When the fish is flaky, opaque, and still moist, take it out. Remove lemons immediately and place someplace separate to cool. As soon as you can touch them, squeeze the lemon juice over everything. Serve with the sauce drizzled generously over the top of everything.
Oh my glory be! Matt made this tonight when he got home from school. It is quick, easy and absolutely phenomenal.
Wednesday, August 19, 2015
Monday, February 9, 2015
whole wheat linguini with spinach pesto and roasted veggies
This is a Rachel Hall original creation so the amounts are approximate. It is delicious though!
Chop into small/medium chunks
one zucchini
one summer squash
about 5 baby portobello mushrooms(use more if you like, my kids don't love mushrooms)
one small eggplant
Add one pint container of cherry or grape tomatoes. I used a mix of yellow and red.
Toss all veggies in olive oil, garlic powder, salt, cracked pepper, and Italian seasoning. Toss to coat. Spread out on a cookie sheet and roast at 425 degrees for about 20-30 minutes. Mix around once during cooking to evenly brown all veggies. Make sure they are all browned and not soggy.
Cook pasta in salted water until al dente. While pasta is cooking and veggies are roasting, prepare spinach pesto.
In a food processor combine:
one large handful of spinach
3 Tbsp parmesan cheese
3 Tbsp walnuts, pinenuts, or almonds (I used walnuts)
1 tsp salt
1/2 cracked pepper
4 cloves fresh garlic
Pulse all the above ingredients until pretty fine. Then turn on full speed and pour olive oil through the feeding tube until it turns into a smooth paste. About 1/3 cup. Taste and add more salt or pepper if needed.
Toss the pasta in the pesto sauce immediately and then scrape all the veggies over the top of the pasta. Give a squeeze of half a lemon over all and then toss to combine. Eat. Faint. Repeat.
Chop into small/medium chunks
one zucchini
one summer squash
about 5 baby portobello mushrooms(use more if you like, my kids don't love mushrooms)
one small eggplant
Add one pint container of cherry or grape tomatoes. I used a mix of yellow and red.
Toss all veggies in olive oil, garlic powder, salt, cracked pepper, and Italian seasoning. Toss to coat. Spread out on a cookie sheet and roast at 425 degrees for about 20-30 minutes. Mix around once during cooking to evenly brown all veggies. Make sure they are all browned and not soggy.
Cook pasta in salted water until al dente. While pasta is cooking and veggies are roasting, prepare spinach pesto.
In a food processor combine:
one large handful of spinach
3 Tbsp parmesan cheese
3 Tbsp walnuts, pinenuts, or almonds (I used walnuts)
1 tsp salt
1/2 cracked pepper
4 cloves fresh garlic
Pulse all the above ingredients until pretty fine. Then turn on full speed and pour olive oil through the feeding tube until it turns into a smooth paste. About 1/3 cup. Taste and add more salt or pepper if needed.
Toss the pasta in the pesto sauce immediately and then scrape all the veggies over the top of the pasta. Give a squeeze of half a lemon over all and then toss to combine. Eat. Faint. Repeat.
Friday, January 23, 2015
Friday, January 16, 2015
Mom's Ribs Recipe
I use this recipe all the time so I thought I'd post it in case others wanted it. And this way I don't have to search through my email every time I make ribs. I reorganized it a little from its original form. You know how mom's recipes are.
Ribs - thawed
Bbq rub - I love Alan's stuff.
Bbq sauce - non-high fructose corn syrup based.
Tin foil
Preheat oven to 275. Take a jelly roll pan and cover it with two long strips of tin foil so that they hang enough over the sides that you can close them up into a package when the ribs are inside.
Open the rib package and pat the meat dry. Sprinkle the rub GENEROUSLY all over the meat, until completely coated. Do not skimp on the rub!
Smother the ribs thickly in your bbg sauce of choice. Be generous with the sauce, too!
Close the tinfoil over the top, wrapping them tightly.
Bake for 1 1/2 hours per pound of ribs.
After they're done, heat up your grill and grill them until smokey and browned. You can also do this step in your oven on broil. I do it all the time and it tastes just the same. Serve with extra sauce.
Tender, sticky, fall off the bone, juicy, flavorful ribs for all!
Ribs - thawed
Bbq rub - I love Alan's stuff.
Bbq sauce - non-high fructose corn syrup based.
Tin foil
Preheat oven to 275. Take a jelly roll pan and cover it with two long strips of tin foil so that they hang enough over the sides that you can close them up into a package when the ribs are inside.
Open the rib package and pat the meat dry. Sprinkle the rub GENEROUSLY all over the meat, until completely coated. Do not skimp on the rub!
Smother the ribs thickly in your bbg sauce of choice. Be generous with the sauce, too!
Close the tinfoil over the top, wrapping them tightly.
Bake for 1 1/2 hours per pound of ribs.
After they're done, heat up your grill and grill them until smokey and browned. You can also do this step in your oven on broil. I do it all the time and it tastes just the same. Serve with extra sauce.
Tender, sticky, fall off the bone, juicy, flavorful ribs for all!
Sunday, January 11, 2015
Warm Maple Roasted Butternut Squash and Kale Bulgar Salad
Matt made this the other night and it is so delicious! It's a warm salad, so I think it's great for a vegetarian winter dinner.
Ingredients:
2 cups of uncooked bulgar
1/2 cup dried cranberries
1/2 cup chopped walnuts
For the squash
1 butternut squash, peeled and diced
2 TB EVOO
1 TB real maple syrup
1 teaspoon salt
1/2 tsp pepper
For the Kale
1 TB EVOO
8 cups chopped kale, stems removed
2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp crushed red pepper flakes
Dressing
2 TB apple cider vinegar
1 TB maple syrup
1 TB orange juice
2 tsp dijon mustard
1 tsp kosher salt
1/4 tsp pepper
1/2 cup EVOO
Directions:
Preheat oven to 400. Place squash on a jelly roll pan and drizzle with EVOO, maple syrup, salt and pepper. Toss and roast for 15-20 min.
Cook bulgar according to package instructions, adding 1/2 tsp of salt to boiling water. Set aside.
In a large saute pan, heat 1 tsp EVOO over medium heat, then add kale. Cook and stir until wilted. Stir in garlic, salt, pepper, nutmeg, and crushed red pepper. Cook 1 additional minute.
Make the dressing: whisk together the apple cider vinegar , maple syrup, orange juice, mustard, salt and pepper. Whisk in EVOO until incorporated.
In a large bowl combine bulgar, kale, squash, cranberries, and walnut. Stir in dressing and serve warm
We ate it with parmesan garlic bread, but it would be great too with some kind of soup maybe, or as a side to a meat dish.
Ingredients:
2 cups of uncooked bulgar
1/2 cup dried cranberries
1/2 cup chopped walnuts
For the squash
1 butternut squash, peeled and diced
2 TB EVOO
1 TB real maple syrup
1 teaspoon salt
1/2 tsp pepper
For the Kale
1 TB EVOO
8 cups chopped kale, stems removed
2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp crushed red pepper flakes
Dressing
2 TB apple cider vinegar
1 TB maple syrup
1 TB orange juice
2 tsp dijon mustard
1 tsp kosher salt
1/4 tsp pepper
1/2 cup EVOO
Directions:
Preheat oven to 400. Place squash on a jelly roll pan and drizzle with EVOO, maple syrup, salt and pepper. Toss and roast for 15-20 min.
Cook bulgar according to package instructions, adding 1/2 tsp of salt to boiling water. Set aside.
In a large saute pan, heat 1 tsp EVOO over medium heat, then add kale. Cook and stir until wilted. Stir in garlic, salt, pepper, nutmeg, and crushed red pepper. Cook 1 additional minute.
Make the dressing: whisk together the apple cider vinegar , maple syrup, orange juice, mustard, salt and pepper. Whisk in EVOO until incorporated.
In a large bowl combine bulgar, kale, squash, cranberries, and walnut. Stir in dressing and serve warm
We ate it with parmesan garlic bread, but it would be great too with some kind of soup maybe, or as a side to a meat dish.
Wednesday, January 7, 2015
Shredded Pork Ramen Eggdrop Soup w/Curry Roasted Acorn Squash
Oh. My. Gosh. I literally think this might be the most delicious thing I have ever eaten. I know I tend to overuse hyperbole, but seriously, I'm not exaggerating on this one. Just so I'm not plagiarizing, the original recipe is FROM HERE. I modified it very slightly.
The recipe is a little intimidating, for me it was anyway, but SO worth it. Some of the ingredients may have to be bought from an Asian market or international foods store. There were a couple that weren't in the Asian section of our grocery store.
Ingredients:
Soup
2 pounds of pork roast
4 cups (1 whole carton) of low sodium chicken broth
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
2 TB fish sauce
2 TB thai red curry paste
1 TB minced fresh ginger
1 tablespoon chili paste (I used chili ginger sauce)
The juice of 1 lime
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground fennel
1/2 tsp star anise
1/4 cup brown sugar
2 TB sesame oil
2 cups thinly sliced mushrooms
4 packages of ramen noodles, packets thrown out
2 eggs, soft boiled or whisked (I did whisked)
Chopped carrots, cilantro, green onions and jalapenos (if you want) for topping
Squash
1 medium acorn squash, peeled and cubed
2 TB coconut oil, melted
1 TB curry powder
1 TB white miso paste
1 TB brown sugar
cracked pepper to taste
Instructions:
Combine chicken broth, soy sauce, rice vinegar, fish sauce, thai red curry paste, ginger, chili paste, lime juice, spices and brown sugar in the crock pot and stir. Add the pork to the pot and cook on low for 7-8 hours.
40 minutes before your pork is done cooking, preheat the oven to 400 and mix the melted coconut oil, curry powder, miso paste, brown sugar and cracked pepper in a bowl. Place cubed squash on a cookie sheet and toss with this mixture until evenly coated. Roast for 30-40 minutes, stirring once or twice so they're evenly browned.
Meanwhile, remove the pork from the crockpot, add the mushrooms back in and turn it up to high. At this point, I added the whisked eggs to the crockpot to make it a sort of egg drop. You can add the egg soft boiled at the end if you want your soup to look like the picture. Shred the pork in a separate bowl.
Heat a large skillet over medium heat. Pour in 2 TB of sesame oil, then coat the pan with pork, spaced evenly but not crowded. Sprinkle this with brown sugar and then pour 2 TB of soy sauce and 2 TB of rice vinegar over the top. Allow the pork to caramelize for 5 minutes, stirring occasionally. Place that batch of pork on a separate plate, keep warm. Repeat this step until all the remaining pork is caramelized.
Add the ramen noodles to the crockpot to cook for 5 minutes. Once the noodles are cooked through, stir in half of the pork. Ladle the soup into bowls. Top with extra pork, squash, egg (if you prefer them soft boiled) carrots, green onions, cilantro and jalapeno. (If you want. I skipped out on the jalapenos.)
I promise you, it was To. Die. For.
The recipe is a little intimidating, for me it was anyway, but SO worth it. Some of the ingredients may have to be bought from an Asian market or international foods store. There were a couple that weren't in the Asian section of our grocery store.
Soup
2 pounds of pork roast
4 cups (1 whole carton) of low sodium chicken broth
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
2 TB fish sauce
2 TB thai red curry paste
1 TB minced fresh ginger
1 tablespoon chili paste (I used chili ginger sauce)
The juice of 1 lime
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground fennel
1/2 tsp star anise
1/4 cup brown sugar
2 TB sesame oil
2 cups thinly sliced mushrooms
4 packages of ramen noodles, packets thrown out
2 eggs, soft boiled or whisked (I did whisked)
Chopped carrots, cilantro, green onions and jalapenos (if you want) for topping
Squash
1 medium acorn squash, peeled and cubed
2 TB coconut oil, melted
1 TB curry powder
1 TB white miso paste
1 TB brown sugar
cracked pepper to taste
Instructions:
Combine chicken broth, soy sauce, rice vinegar, fish sauce, thai red curry paste, ginger, chili paste, lime juice, spices and brown sugar in the crock pot and stir. Add the pork to the pot and cook on low for 7-8 hours.
40 minutes before your pork is done cooking, preheat the oven to 400 and mix the melted coconut oil, curry powder, miso paste, brown sugar and cracked pepper in a bowl. Place cubed squash on a cookie sheet and toss with this mixture until evenly coated. Roast for 30-40 minutes, stirring once or twice so they're evenly browned.
Meanwhile, remove the pork from the crockpot, add the mushrooms back in and turn it up to high. At this point, I added the whisked eggs to the crockpot to make it a sort of egg drop. You can add the egg soft boiled at the end if you want your soup to look like the picture. Shred the pork in a separate bowl.
Heat a large skillet over medium heat. Pour in 2 TB of sesame oil, then coat the pan with pork, spaced evenly but not crowded. Sprinkle this with brown sugar and then pour 2 TB of soy sauce and 2 TB of rice vinegar over the top. Allow the pork to caramelize for 5 minutes, stirring occasionally. Place that batch of pork on a separate plate, keep warm. Repeat this step until all the remaining pork is caramelized.
Add the ramen noodles to the crockpot to cook for 5 minutes. Once the noodles are cooked through, stir in half of the pork. Ladle the soup into bowls. Top with extra pork, squash, egg (if you prefer them soft boiled) carrots, green onions, cilantro and jalapeno. (If you want. I skipped out on the jalapenos.)
I promise you, it was To. Die. For.
SLOW COOKER CHICKEN ENCHILADA SOUP
This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting. I make this recipe A LOT! I always make the homemade enchilada sauce from this website too since a lot of enchilada sauces have junk in them. If you have a store bought kind you like, feel free to use it instead. I have included the sauce recipe too in case you want to try it.
Recipe from Gimmesomeoven.com
INGREDIENTS:
2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn**, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn**, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
DIRECTIONS:
Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
Serve warm, with optional garnishes.
RED ENCHILADA SAUCE
This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!
INGREDIENTS:
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. all-purpose or gluten-free flour
- 4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken or vegetable stock
DIRECTIONS:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
Subscribe to:
Posts (Atom)
