Spice Rubbed Salmon with Lemon Cream Sauce

Spice rubbed Salmon with lemon cream sauce

Spice Rubbed Salmon with Lemon Cream Sauce

I love salmon, especially perfectly cooked salmon. When cooked correctly salmon is moist, tender, and oh so satisfying.  Most recipes for salmon include dill, lemon, garlic or some variation of those three ingredients. I’m a big fan of garlic and lemon, but dill is just not a flavor I’m in love with.  Besides, salmon is not a fragile fish, it can hold up to more bold flavor profiles.This particular salmon recipe is proof of that.

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Prep time: 5 minutes

Cook time: 8 minutes

Total time: 15 minutes

Ingredients:

1 lb salmon fillet

1/4 teaspoon of paprika

1/4 teaspoon of granulated garlic

1/4 teaspoon of onion powder

1/4 teaspoon of ground cumin

1/2-1 teaspoon of avocado oil or coconut oil

sea salt & black pepper to taste

Lemon cream sauce (optional)

2 Tablespoons of sour cream –can sub with yogurt

1/4 teaspoon of tabasco

1 tablespoon of lemon juice

sea salt to taste

Directions: Pre-heat oven to 425F. Mix the ingredients for the lemon sauce in a small bowl and set aside. Dry salmon fillet with paper towels, drizzle with oil on both sides, then salt, place on a foil lined bake sheet and set aside. In a small bowl mix together the paprika, garlic, onion, and cumin.

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Sprinkle the spice mixture over the salmon,

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Place the salmon in the oven for 8-10 minutes depending on how thick your fillet is.  My fillet was about 1/2 inch thick and it was done in 8 minutes.  Remove from oven, drizzle with lemon sauce and enjoy!

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Thai inspired Coconut Soup

 

Thai Coconut Soup

Thai Coconut Soup

 

One of my favorite soups to get when we go out to eat Thai food is Tom Yum soup.  It super easy to make at home, and if you make it vegetarian it’s super quick to make.  I used some of my home made chicken stock as a base for this, but if you’re vegan or vegetarian, you could just as easily use a vegetable stock, and skip the fish sauce.

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Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 cups of crimini mushrooms sliced thinly

2 stalks of lemon grass cut in half

2 inch bulb of ginger sliced thinly

2 cups of cabbage roughly chopped

2 cups of chicken or vegetable stock

1.5 cups of organic coconut milk

2 teaspoons of lime juice– or more if you like

1/4 cup of Fresh cilantro roughly chopped

3-5 tablespoons of Fish sauce–really to taste since fish sauces vary by brand.  I used red boat, and about 5 tablespoons, but I know I couldn’t add that much with other brands that are more salty.  Start with 2 and add more gradually until you’re satisfied.

Chili pepper flakes to taste

Directions:

Add the stock, lemon grass, and ginger to a medium sized sauce pan, and bring to a simmer.  Let cook for  5 minutes so that the stock gets infused with the flavor of the lemon grass and ginger.

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Add in the mushrooms, fish sauce and lime, let cook for 3-4 minutes:

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Add in the cabbage and coconut milk.
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Allow the soup to cook for another 5 minutes or just until cabbage is nice and tender. Turn off the fire, top with cilantro, and red chili flakes, and enjoy!!!

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D.I.Y. Ground Ginger-How to Make Powdered Ginger

How to make Powdered Ginger

How to make Powdered Ginger

 

If you’ve been on the fence about whether or not to purchase a dehydrator, my blogs this week may just get you off of the fence.  This week you may find yourself ordering  a dehydrator, or at the least adding one to your Christmas wish list. My dehydrator has been in constant use, and I can’t wait to share what I’ve been doing. So let’s get started! I’ve purchased fresh ginger so many times, and only used a fraction of it, the rest goes bad and then in the trash–a total waste! I was reading about drying in one of the books in my Modernist Cuisine set, and then I read a blurb in “Bon Appetite  Magazine”about powdering herbs and boom–light bulb–I thought to myself, why not powder your own ginger? So I did.  You’re probably asking yourself, “do I really need a dehydrator to do this?” The answer is no! You can do this in the oven set to 150F but you have to stay home to watch it! If you had a dehydrator you could set it and forget it–well not completely, but you wouldn’t have to worry about it burning.

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Prep time:5 minutes

drying time: 1.5-2 hours

Ingredients:

1 large bulb of fresh ginger

tools: spice grinder

Directions: remove the skin from the ginger, then slice the ginger thinly.

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Place the sliced ginger pieces on a piece of parchment paper, or on the sheets of your dehydrator and place in the dehydrator or oven, then set the temperature to 135 on the dehydrator, or 150F in the oven.

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Allow the ginger to dry until it become crisp. Transfer to the spice/coffee grinder

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and blend until nice and powdery.

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Store in an airtight container, it will be good for 8-12wks. Use this in any recipe that calls for ginger.  Add this to your favorite gingersnap recipe, and you will have some of the best gingersnaps that you’ve ever eaten!

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D.I.Y. Taco Seasoning

Taco Seasoning

Taco Seasoning

 

I used to be the queen of packaged seasoning, if they made it I tried it.  It never really occurred to me that I could just as easily make most of these seasoning with spices that I already had in my pantry.   It wasn’t until I was in the middle of browning some ground meat to make tacos that I realized I was missing one key ingredient–the taco seasoning–and I was forced to make due with what I had. That was a fateful day indeed. Enlightening and freeing! I no longer buy pre-made seasonings.  I just make my own.  This taco seasoning is equally as good as the prepackaged mix that I used to buy, except it doesn’t have any cornstarch or any of the other fillers that packaged seasonings tend to have.

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Prep time: 5 minutes

Servings: 1/4 cup or one package of taco seasoning

Ingredients:

1 Tablespoon Cumin

1 teaspoon coriander

1/2 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/4 teaspoon of chili powder (optional)

Directions: Mix all the ingredients in a small bowl until well combined. Add the entire contents to browned ground meat, or try it out in my recipe for Makeover Chicken Taco’s

 

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Like this seasoning?  Then you make like my Dry Ranch Seasoning  or my Spicy Dry rub seasoning

Sauteed Zucchini and Mushrooms

Sauteed Zucchini and Mushrooms

Sauteed Zucchini and Mushrooms

 

My garden is overflowing with zucchini right now, zucchini and tomatoes!  The great thing about planting zucchini is that it yields a large bounty.  The not so great thing about planting zucchini is that it yields a large bounty.  This is particularly troublesome when you’re neighbors also plant zucchini in their own gardens, then giving the zucchini away becomes burdensome. The only solutions in such cases is to come up with new zucchini recipes nightly, or to freeze them.  At the moment, I’m trying to use my zucchini in any way that I can that doesn’t include freezing them–at least not yet.  This dish is so delicious and simple to make, it  makes a great addition as a side to any meal. If you’re Vegan Paleo, or on the Whole 30 diet, you can do this without the butter, it’s stilla delicious side.

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Prep time: 5 minutes

Cook time:20 minutes

Total time: 25 minutes

Ingredients:

10 ounces of Crimini mushrooms sliced

2.5 cups of zucchini cubed

2 cloves of garlic

2 tablespoons of butter

1 tablespoon of olive oil

sea salt to taste

 

Directions: Heat the oil and 1 tablespoon of butter in a saute pan.  Add in the mushrooms and garlic. Season the mushrooms with sea salt, they will begin to release water.

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Season the mushrooms with sea salt, they will begin to release water. Cook the mushrooms until the water completely evaporates (about 10 minutes) add in the rest of the butter, and cook the mushrooms until they begin to brown (about 5 minutes).

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Once the mushrooms begin to brown, add in the zucchini and saute until the zucchini becomes fork tender (about 5 minutes)

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Remove from heat, serve and enjoy!

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Indian and Herb Spiced Grilled Lamb Chops

Indian and Herb Spiced Grilled Lamb Chops

Indian and Herb Spiced Grilled Lamb Chops

 

Lamb is one of my favorite meats.  Personally I like it more than beef, if given the choice between lamb and steak, I’d choose the lamb every time.  My husband on the other hand prefers steak.  He is 100% a meat and potato’s kind of guy.  After having these lamb chops he said that he’s a convert..Lol..I doubt it!   However, I’m glad that he thought that these lamb chops were delicious. I came up with the idea of marinating these with the fillings that I use for my Lamb Patties.  I added a little bit of curry powder and cumin to give the chops a little punch of flavor.  I’m so glad I did these are super flavorful, and grilling them made them more amazing than they already were.  If you only try one of my lamb recipes try this one! You will not be disappointed!!!

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Prep time: 5 minutes

Cook time: 15-20 minutes

Total time: 25 minutes

 

Ingredients:

1 pound of lamb chops

1/4 cup  fresh cilantro

1/4 cup fresh flat leaf parsley

1/4 cup fresh mint

1 large shallot (can sub with onion, use half of a small onion)

1/4 teaspoon curry powder

1 teaspoon of cumin powder

1 teaspoon smoked paprika

3 tablespoons of olive oil

Sea salt to taste

 

Directions: To a blender add cilantro, parsley, mint, curry powder, cumin powder, shallot and olive oil, blend into a paste.  Season the lamb chops with sea salt, then rub with the marinade.

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Once your grill is nice and hot, place the lamb chops on the grill and cook for 7-8 minutes on each side or until the chops reach you’re desired level of doneness.  Remove from heat, serve, and enjoy!

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Roasted Brussels Sprouts with Parmesan, Lemon and Red Pepper Flakes

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

 

 

I was at the farmers market this past Sunday, doing my usual weekly shopping.  One of my favorite vendor’s had these beautiful stalks of brussels sprouts.  I got so excited about them that a woman, who was also shopping, pulled me aside and whispered : “How do you cook those?” This isn’t the first time this has happened to me,  believe it or not, people stop me all the time, either at the farmers market, or at Whole Foods, to ask how to cook a variety of vegetables. The funny thing about people asking me cooking questions is that they almost always whisper the question?  I don’t understand why they whisper the question! I want to tell them, “you know you’re not the only person on the planet who has no idea what to do with ((insert name of vegetable here)).”   I shared this recipe for roasted brussels sprouts with the  the lady at the farmer’s market. It’s simple, easy and so delicious.  It’s one of my absolute favorite ways to cook and eat brussels sprouts.

 

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Prep time: 10 minutes

Cook Time: 10-15 minutes

Total time: 25 minutes

Ingredients:

1 pound of brussels sprouts halved

2 Tablespoons of lemon juice

3 tablespoons of olive oil ( or ghee or coconut oil)

Sea salt to taste

1/2 teaspoon of red pepper flakes

2 tablespoons of freshly grated parmesan cheese

 

Directions: Pre-heat the oven to 425F. Add the lemon juice and red pepper flakes to a medium sized bowl and set aside.  In a medium bowl add the brussels sprouts, oil and sea salt, toss well making sure that all the brussels sprouts are evenly covered with oil.

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Place on a foil lined baking sheet and put in the oven.

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Cook  for 10-15 minute, or until the brussels sprouts take on a significant amount of color and they become crisp and tender. Sprinkle the sprouts with  half the cheese and cook for another minute or two, just until cheese melts and becomes crisp, remove the sprouts from the oven, transfer them to the bowl with the lemon juice and the red pepper flakes, toss well to coat the brussels sprouts with the lemon juice, sprinkle with the remaining cheese, serve immediately and enjoy! These are crispy, tangy with a little kick! They are the perfect side dish for almost any meal!

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