Delicious Food And Beverage fan-Healthy Care And Tips

For those of you who enjoyed my previous post, I did promise to share my salmon recipe at some point, so here you go!

Note: I like to use 2-3 smaller fillets because they cook faster and I like it when the edges of each piece get all brown and crispy, but you can also use one whole fillet, just adjust the cooking time accordingly (add more time for larger pieces).

Salmon w/ Caramelized Leeks

Ingredients:

1 Tbsp vegetable oil
2 leeks, white part only
1 shallot, sliced thin
1 Tbsp honey (agave or brown sugar work too)
1 lb salmon
salt and pepper
1 lemon

Directions:

1. Slice leeks lengthwise, rinse well to remove any grit, pat dry, and chop.
2. Heat oil in a large saucepan and saute leeks and shallots until soft and browned. Add honey and stir to melt.
3. Season fish on both sides with salt and pepper. Add to pan skin side up and spread the leek mixture over the fish so it can soak up the flavor while it cooks. Cook 4-5 minutes or until fish browns and looks pink about half-way through (red = not cooked, pink = cooked).
   
4. Scrape leek mixture off of fish and flip each fillet, then spread leek mixture on other side. Squeeze lemon over top of fish. Cook 3-4 more minutes or until fish is flaky and pink all the way through.

The cost:
leeks: 1.98
shallot: .98
salmon: 5.99
lemon: .39

Grand total: $9.34; serves 3-4 over rice with a side of steamed veggies

One thing about my mandolin is I'm a little scared of it. Or at least, of cutting my fingers off. So when I made the shaved brussel sprout salad over the weekend, I was left with about half of each sprout because I didn't want my fingers to get too close to the blade and the sprouts were too small for the hang guard. What to do with those leftover halves? Why, roasted brussel sprouts of course!

I'm a believer that the only way to cook brussel sprouts is to roast them until they are crispy and just on this side of burnt. Simple flavors--olive oil, a few garlic cloves, salt, and pepper. The perfect winter side dish.

Roasted Brussel Sprouts

Some brussel sprouts
6 garlic cloves, peeled
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Slice sprouts in half length-wise and place with garlic cloves in a baking pan.
3. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
4. Bake in the oven until sprouts are soft and the outer leaves are crispy and garlic cloves are soft and browned, stirring occasionally, 40-60 minutes.

The cost:
sprouts: pre-existing collateral damage (or 2.49 for a bag)
garlic: .40

Grant total: Cheap

I eat a lot of fish--salmon, tuna, snapper, tilapia--because it's nutrient rich, not too expensive and super easy to cook a single portion. Just drizzle the fish with a little oil, throw in some fresh herbs or citrus, wrap it all up in a foil packet then pop it in the oven to steam (15ish minutes at 400 degrees, give or take).

My fave fish flavor combos (okay that was a bit much with the alliteration, even for me):

• Olive oil, salt, pepper, lemon slices; after baking finish with a squeeze of fresh lemon juice
• Olive oil, salt, pepper, whole chives or chopped scallions
• Olive oil, salt, pepper, orange slices, dash of chili powder; after baking finish with a squeeze of fresh orange juice
  
• Sesame oil, salt, pepper, garlic powder, dash of soy sauce, sprinkle of brown sugar; finish with a sprinkle of sesame seeds
  
• Olive oil, salt, pepper, chopped dill, lemon slices

Serve over rice or quinoa with a side of steamed veggies.

Crock pots are amazing (I neglected to mention them in my post about kitchen gadgets, they are definitely well worth the investment, plus they are on sale this time of year). My friends SK & JT recently bought one, and JT has been wanting to experiment with cooking chicken in it. JT, this recipe is for you!

Crock Pot Curry Chicken

6 baby yukon or small white potatoes
2 onions
1/2 lb peeled baby carrots
1/2 cup white wine
chicken or vegetable soup stock
1 whole chicken (2-3 lbs)
2 Tbsp light olive or vegetable oil
2 Tbsp curry powder (less if you don't like it too spicy)
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper

Directions:

1. Wash and slice potatoes into thick rounds; peel and slice onions into thick rings.
2. Layer potatoes, onions and carrots to cover the bottom of the crockpot. Add white wine and soup stock until veggies are just covered.
3. In a small bowl, whisk together oil and spices.
4. Rinse out cavity of chicken to ensure there are no leftover innards. Remove skin if you like (although the skin helps keep it moist while it roasts).
5. Rub spice mixture all over chicken, both over and under skin.
6. Place chicken on top of veggies in crockpot. Cook on high 4-6 hours or on low 8-10.

Fun variations:

• Use a bag of peeled cippolini onions in place of regular onions.
• Make it spicy & sweet: Add 1 Tbsp apricot preserves or honey to the spice rub mixture.

The cost:
potatoes: .35
onions: .25
carrots: .99
chicken: 8.99
stock: 1.99

Grand total: $12.57; serves 4-8, depending on size of chicken; serve with my potluck rice pilaf!

Yesterday was an unbelievably long day at work, so when I got home I knew I wanted to cook dinner but didn't want to put in too much effort. I had a block of tofu in my fridge so I decided on one of my fave tofu dishes that I actually hadn't made in quite a while. I couldn't exactly remember what I used to put in the marinade but it was still good :)

I like my sauce tangy, but if you prefer more sweetness than the ketchup provides, add 1 tsp of honey or brown sugar.

Note: I make my own bbq style sauce, but if you are caught in a time crunch you can definitely just use the bottled kind.

Warning: These baked tofu quadrangles are addictive; I'd eat the entire batch in one sitting if I let myself!

Baked BBQ Tofu

Ingredients:

1 block extra firm tofu
2 Tbsp ketchup
1 Tbsp vinegar (I like rice wine)
1 Tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp pepper
3 splashes hot sauce

Directions:

1. Preheat oven to 375 degrees.
2. Cut tofu into 3 flat sheets and press between paper towels to drain some of the internal liquid. Cut each sheet into 6 equal pieces.
   
3. Whisk all ingredients but tofu together; pour marinade over tofu and let sit 5-10 minutes, or longer if you like. Flip pieces to coat all over.
   
4. Remove tofu pieces, shaking lightly to remove excess sauce. Lay tofu on a baking sheet and bake 10-15 minutes or until edges are crispy, flipping halfway through cook time.

The cost:
tofu: 1.99
other ingredients: <.99

Grant total: 2.98, give or take; serves 3-4 over rice or quinoa with a side of steamed veggies

I recently saw a Food Network segment on how citrus zest can take a great dish to the next level (yes, that is why my recent recipes have utilized the ingredient :)). I was skeptical that a little bit of shaved lemon peel could really make that big a difference, so I decided to try it out.

(cue music)

I have to say, I'm a believer. I've tried it in dressings, and this weekend I baked it into a batch of sweet potato muffins. It doesn't take much, and the effects are sublime.

P.S. Big shout out to my colleague AY: I took a batch of muffins into work and she was the only one able to discern the secret ingredient :)

Note 1: These muffins are dense, crispy on the outside and creamy on the inside. If you prefer a more crumby texture, increase the amount of flour.

 Note 2: Don't waste the lemon after you zest it; try this recipe, which requires the zest of one lemon but the juice of 2!

Sweet Potato Muffins

2 large sweet potatoes
2 eggs
1/2 cup applesauce
3 Tbsp vegetable oil
1/4 cup brown sugar
1 tsp vanilla
zest of 1 lemon
1 tsp cinnamon
1/2 tsp ground nutmeg (I prefer fresh)
pinch of ground clove
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup flour (a bit less if you are using a gluten free baking mix)
chopped pecans

Directions:

1. Preheat oven to 350 degrees.
   
2. Peel and cube sweet potatoes. Heat a pot of water to a boil and cook until tender. Drain and cool in cold water, then mash or puree with an immersion blender.
3. Add eggs, applesauce, sugar, vanilla, zest and spices. Stir to combine.
4. With a whisk, stir in baking soda, baking powder and flour until just combined. Do not overmix.
5. Divide mixture evenly between 12 muffin tins and sprinkle pecans over the tops. Bake at 350 20-25 minutes or until edges are crispy and muffin tops are golden brown and firm.

Fun variations:

• Play with the spice proportions, or try orange or lime zest in place of the lemon zest.
• Sprinkle chopped candied or spicy candied pecans.
• Add a splash of whisky or bourbon in place of the vanilla.

The cost:
sweet potatoes: .98
eggs: .33
applesauce: .35
lemon: .20
sugar: .45
flour: .25
nuts: .30

Grand total: $2.86; makes 12 muffins

This is a play off of the fennel salad I made a few weeks ago. I haven't really used radish until recently, but now that I've started I can't seem to stop! It's crisp and fresh, and just bitter enough to wake your taste buds up. I've paired it here with a sweet & sour dressing to cut the bitterness just a bit.

Note: Radish can be very bitter; I like to buy ones that have been packaged rather than those still attached to the root because they have a milder flavor.

Cucumber & Radish Salad w/ Ginger-Lime Dressing

Ingredients:

12 radishes, cleaned
2 cucumbers, washed
2 scallions, chopped
zest of 1 lime
juice of 2 limes
1 Tbsp + 1 tsp fresh grated ginger
1 tsp honey
1 tsp vegetable oil
1/4 tsp salt
1/8 tsp pepper
1/4 cup walnuts, toasted (optional)

Directions:

1. Slice radishes and cucumbers thinly (I use my mandolin). Place in bowl with the scallions.
2. Blend remaining ingredients and pour over vegetables.
3. Sprinkle toasted walnuts over salad just before serving.

Tip: Jazz up your cucumber by sticking the tines of a fork in a few centimeters, and then dragging the fork down the length of the cucumber. When you cut slices, you'll get pretty little flowers!

The cost:
radishes: 1.29
cucumber (on sale .77 each): 1.54
scallions: .20
limes: .34
ginger: .15
nuts: .45

Grand total: $3.97; serves 4-6

I participated in a professional development program this past Spring, and I've stayed in touch with a number of other people from my cohort, especially those who live in my area. A fellow cohort member was in town from the West Coast for a conference, so I invited a small group over to my place for dinner.

It ended up being just myself and JK, but we had a great time regardless (although we missed you SG, JM and NK!). I was very happy with the dishes I made: London broil with fennel and red wine in the crockpot, curried spinach & lentils, cucumber and radish salad with ginger-lime dressing and sweet potato muffins.

Here's the recipe I made up for my crockpot London broil (and here you thought you were going to get a super-sized post with all of the dishes I made today--you'll just have to wait for the rest!). I was exceedingly happy with the flavor profile; the red wine, fennel and thyme melded together beautifully and the meat was succulent and tender.

Note: I had leftover red wine from Shabbat, but you could also use beer if you have that on hand, although it will have a bit of a different flavor profile.

Crockpot London Broil w/ Red Wine & Fennel

Ingredients:

2 onions
2 fennel bulbs
1 box cremini (baby bella) mushrooms, cleaned
2 cups vegetable stock
1 lb london broil
1 cup red wine
1/4 cup brown sugar
1 tsp salt
1/2 tsp pepper
2 Tbsp chopped fennel fronds
6 sprigs thyme

Directions:

1. Slice onions and fennel (white part only) into rounds and layer with mushrooms in the bottom of a crockpot. Pour soup stock over mixture.
   
2. Lay meat on top of veggie mixture. Pour red wine and sprinkle salt, pepper and brown sugar over contents of crockpot. Lay chopped fennel fronds and thyme sprigs on top of meat.
3. Cook on high 4-6 hours or low 10-12 hours.
   

The cost:
onions: .50
fennel: 2.85
mushrooms: 1.99
veggie broth: .99
london broil: 9.49
thyme: 1.69

Grand total: $17.51; serves 4-6

My friends BL and JK had a fantastically fun Friday night dinner for Shabbat this week. All of the food was amazing (BL, I still want that meatball recipe!), the wine was superb, and a good time was had by all.

I brought a salad to this meal--I wanted something classic with a bit of an edge (I wasn't sure who else was going to be at the meal so I didn't want to make something too out-of-the-box). I think I came up with a good combination :)

Baby Lettuce & Endive Salad w/ Spicy Lemon-Garlic Dressing

Ingredients:

10 oz baby lettuce mix
3 endives, sliced into strips
1 cucumber, sliced
1 pear, sliced thinly
3 scallions, chopped
zest of 1 lemon
juice of 2 lemons
1 Tbsp rice wine vinegar
2 tsp honey
1/4 tsp salt
1/8 tsp pepper
1/8 tsp chili powder
1/2 clove garlic, minced

Directions:

1. Toss lettuce, endive, cucumber and pear in a large salad bowl.
2. Blend remaining ingredients. Pour over salad and serve immediately.

Fun additions:

• Toss in some candied pecans or walnuts.
• Instead of adding garlic to the dressing, slice a few garlic cloves very thinly, then fry in oil until crispy and toss into salad before serving.
  

The cost:
lettuce: 1.99
endive: 2.99
cucumber: 1.99
pear: .59
scallions: .30
lemons: .50

Grand total: $8.36; serves 6-8

My friend RSC has a sick baby and no husband for a few days, so I went over last night to help her out. While the baby was sleeping we decided to make dinner from whatever was on hand. We ended up with an eggplant, some mini peppers and tomatoes, half an onion and some sriracha. At first I suggested we make a frittata (baked omlett) with all of the veggies, but then got the idea to do a ratatouille. We served it over quinoa and finished it with a sprinkle of salty feta which totally brought the whole dish together. It came out a bit too spicy for RSC's liking, but all in all it was a pretty successful pantry raid :)

Note: We made this with a cast iron frying pan. Cast iron adds a rich flavor to any dish; I have yet to purchase one but am definitely thinking about making the investment.

Ratatouille

2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced fine
1 eggplant, cubed
1 cup chopped peppers sliced
3 vine-ripened tomatoes, chopped
1 14 oz. can diced tomatoes
1 tsp sriracha (or another spicy sauce)
salt and pepper to taste
1 Tbsp feta cheese

Directions:

1. Heat oil in pan and saute onions until soft and translucent, 5 min. Add garlic and cook 3-4 minutes more.
2. Add eggplant and peppers and cook 8-9 minutes until soft, stirring occasionally.
3. Stir in chopped tomatoes, canned tomatoes, sriracha and salt and pepper to taste.
4. Bring to a boil and cook down until juices from canned tomatoes have evaporated.

The cost:
onion: .25
garlic: .15
eggplant: 1.39
peppers: 2.19
fresh tomatoes: 1.29
canned tomatoes: 1.19

Grand total: $6.46; serves 4-6 over quinoa, rice or pasta