June, 2009

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Cold Poached Citrus Salmon

Thursday, June 25th, 2009

poached

Cost: $10 (CD)
Markets: Longos
Notes: This is a super easy, healthy and delicious way to prepare salmon. Great on a hot summer night.

Ingredients Purchased in bold:

  • 2  ( 1/2 pound) pieces of salmon fillet (no skin)
  • 4 Cups of chicken broth
  • 3 Cloves of crushed garlic
  • 1 Lemon, juice
  • 1 Lime, juice
  • 1 Orange, juice
  • 1 TBSP of dried oregano
  • Salt and pepper to taste

Quickie Recipe:

Combine broth, citrus juices, crushed garlic and oregano in a pot and bring to a boil. Place Salmon in an oven proof dish and pour broth over fish. Cover with plastic wrap and place in the refrigerator for one hour. To make the sauce, strain the poaching liquid and reduce it until it renders just under a cup. Pour over salmon and serve.

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Veggie Burgers with Curried Yam Wafers

Thursday, June 18th, 2009

veggie

Cost: $5 (CD)
Markets: Bulk Barn, No Frills
Notes: This makes 4 patties

Ingredients Purchased in Bold

  • 2 1/2  Cups of cooked brown rice (cooked with water and seasoning salt)
  • 2 Cups of cooked black beans (add oregano and salt and pepper)
  • 2 Cups of red lentils
  • 4 Cups of chicken broth (to cook the lentils in)
  • 1 Small onion, diced
  • 1 Red bell pepper, diced
  • 1 Jalepeno, diced
  • 3 Clothes of minced garlic
  • 3 Celery stalks, diced
  • Salt and Pepper to taste
  • 1/2 Cup of Italian herbed bread crumbs
  • a few TBSP of canola oil and cooking spray

Quickie Recipe:

In a pot cook onions, garlic, peppers, and celery until slightly brown. Add lentils and chicken stock cover and cook (low heat) until it’s mushy. In a food processor combine, beans, rice, and lentils and pulse a few times. Heat up a non-stick skillet with the oil. Cover patties in breadcrumbs and brown.

For the Yam Wafers

3 Yams thinly sliced

Add to taste, olive oil, garlic powder, cumin, paprika, turmeric, salt and pepper and lime juice. Cook at 425º for 20 minutes. Turn after 1o minutes finish cooking then broil to slightly crisp.

Not pictured I made a spicy dipping sauce. It was mayo, garlic, onion salt, jalepeno, ketchup and black pepper. It was delicious!

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Posted in Grains, Legumes (beans and lentils), Veggies | No Responses »
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Baked Brown Rice Pesto Pasta with 3 Cheeses, Spinach and Chicken

Wednesday, June 17th, 2009

pasta

Cost: $8.00 (CD)
Markers: No Frills
Notes: This made a lot. Good for 4-6 . It was fantastic. Most pasta dishes I make are completely improvised.

Ingredients Purchased in Bold:

  • Two chicken breasts, medium dice.
  • 4 Cups of brown rice pasta, cooked
  • 1 Cup of walnut Pesto. Click here for the recipe
  • 4 Slices of proscuitto, medium dice
  • 1 Medium onion, diced
  • 1 Red bell pepper, diced
  • 2-4 Cups of grated hard ricotta (salata) cheese
  • 4 Slices of Provolone cheese
  • 1 Cup of Parmesan cheese
  • 2 Bags of cleaned spinach
  • 1/2 Cup of Italian seasoned breadcrumbs
  • 1 Lemon, juice and zest
  • Some butter
  • Some EVOO
  • Flour
  • Salt and pepper to taste
  • 1/4 Cup Vermouth
  • 1/4 cup of White wine

Quickie Recipe:

Combine pasta and pesto in a bowl and set aside. Cook spinash with lemon zest, salt and pepper and set aside. Cook onions and peppers in EVOO and then add vermouth and boil off. Add to the cooked spinach. Dredge chicken in seasoned flour and cook in butter (like scampi) add lemon juice and reduce then add white wine and reduce. Cook the the proscuitto and then mix with the chicken. In a baking dish layer pasta, then all of the spinach, then ricotta cheese. Layer pasta then chicken then more cheese. Bake (covered) at 350 for 45 minutes. Take off the cover and add breadcumbs and more cheese and put under the boiler for 3-5 minutes.

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Tandori Fish

Monday, June 15th, 2009

tand

Cost: $9 (CD)
Market: Longos
Notes: Any white fish will do. This is Haddock and it’s a delicious mild fish.

Ingredients Purchased in Bold:

  • 1 Pound of white fish fillet
  • 1 Small red onion, thin sliced
  • 2 Lemons, juice
  • 1/2 Cup of non-fat yogurt
  • 4 cloves of minced garlic
  • 1 TBSP of Cumin
  • 2 TBSP of Graham Marsala spice (get this at an ethnic market)
  • 1 TBSP of Turmeric
  • 1/2 TBSP of Paprika
  • 1 TBSP of Extra Virgin Olive oil
  • Salt and Pepper to taste

Quickie Recipe:

Combine all of the ingredients in a  bowl or bag and marinate for at least 4 hours. Place in an oven proof dish or cookie sheet and broil on high for 8 minutes per side.

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Huevos Tacos with Salsa

Sunday, June 14th, 2009

eggs

Cost: $0
Notes: I had these ingredients from other meals.

Ingredients:

  • 3 fried eggs
  • 3 tortillas (homemade)
  • Salt and pepper to taste
  • Pico de gallo and salsa verde of choice

Quickie Recipe

Cook eggs sunny side up. Warm tortillas. Season eggs and place on tortillas. Drizzle eggs with salsa and other things like onions if you want.

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Asparagus Drizzled with Balsamic Vinegar and Basil

Thursday, June 11th, 2009

asp

Cost: $3.50 (CD)
Markets: Longos
Notes: Great side dish that goes well with a lot of proteins.

Ingredients Purchased in Bold:

  • 1 Bunch of Asparagus
  • 1 Lemon
  • 1 TBSP of Extra Virgin Olive Oil
  • 1 TBSP of Dried Basil
  • 1 TBSP of Balsamic vinegar
  • Salt and pepper to taste

Quickie Recipe:

Chop an inch of the ends of the aspargs and steam in a covered bot of water for a few minutes. Toss with oil, vinegar, salt, pepper and basil. Garnish with lemon slice.

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Roasted Beets, Broccoli and Spinach Quinoa

Tuesday, June 9th, 2009

beets

Cost: $8.50 (CD)
Markets: Bulk Barn and No Frills
Notes: This recipe could feed 4-5 people no problem. You can eat this hot or cold and you can use any type of broth you want. I just always happen to have an endless supply of chicken broth.

Ingredients Purchased in Bold:

  • 2 Cups of organic red quinoa
  • 3 Medium sized roasted red beets (medium diced)
  • 1 TBSP of honey
  • 1 tsp of thick hot sauce
  • 1 Small onion, diced
  • 1 Head of broccoli cut into pieces
  • 1 Bag of raw, pre-washed spinach without the stems
  • 4 Cups of chicken broth of veggie broth
  • 1 Orange, zest and juice
  • 1 Lemon, zest and juice
  • 4 Cloves of minced garlic
  • 1 TBSP of Extra Virgin Olive Oil

Quickie Recipe

Roast beets in 400 degree oven covered in tinfoil. Peel beets and dice and set aside.  Cook quinoa in broth. Bring it to a boil, cover and reduce to low heat covered for 30 minutes until liquid is obsorbed. In a skillet cook spinach and garlic until spinich is wilted. Add salt, pepper, lemon juice and lemon zest. Set aside. Cook onion in oil and set aside. Steam broccoli in orange juice, for a minute or two. Toss in honey, orange zest and hot sauace and set aside. Add all ingredients to the quinoa and season with salt and pepper.

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Mahi Mahi Fish Tacos with Guacamole & Hola Sauce

Thursday, June 4th, 2009

fish

Cost: $10.00  (CD)
Markets: Seacore, No Frills
Notes: I couldn’t find fresh Mahi Mahi. However, the frozen product I did find was awesome! I also made my own corn tortillas. You can buy your own and that’s fine, but I couldn’t find corn tortillas up in my part of the woods. However, they did have the corn flour to make them. It’s called MASA. Odd, isn’t it?

Ingredients Purchased in Bold:

  • 2 Mahi Mahi fillets (1 pound in total)
  • 4 Corn tortillas  – corn flour (make tortillas as directed. It’s so easy!)
  • 1 Cup packaged shredded cabbage (dry coleslaw)
  • 1 tsp of rice wine vinegar (combine that with cabbage and salt and pepper)
  • 1 Cup of salsa verde (tomatillo salsa)
  • 1/2 Roasted red bell pepper (hola sauce)
  • 1 Shallot (hola)
  • 2 Cloves garlic (hola)
  • 3-4 Lime, juice (hole)
  • 1/2 tsp Chili powder (hola)
  • Salt and pepper to taste (hola)
  • Fresh Guacamole. Here is the recipe.
  • Cilantro for garnish

Quickie Recipe

In a blender combine sour cream, lime juice, roasted pepper, garlic, shallot and chili powder to make the hola sauce. Season with salt and pepper to taste.  In a non-stick pan cook fish on medium high heat with the salsa verde. Add some oil if you need to. Cut fish into chunks and set aside. Heat or make tortillas. Spread guacamole all over one side of the tortilla, layer a few TBSP of fish, add hola sauce, add cabbage mix, add more hola sauce and garnish with cilantro if you like. Serve with a fresh margarita.

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Lebanese Marinated Halibut Skewers

Monday, June 1st, 2009

skewers

Cost: $4.75 (CD)
Market: No Frills
Notes: Purchased frozen halibut skewers. I recommend you buy fresh and make then yourself. Halibut is good and so is Mahi Mahi.

Ingredients Purchased in Bold:

  • 1 Pack of frozen halibut skewers (the came with the red and green bell peppers)
  • 4 Limes, juice
  • 1/4 cup of EVOO
  • 1 TBSP of dried thyme
  • 3 Cloves garlic, minced
  • 1 TBSP of Paprika
  • Salt and pepper to taste

Quickie Recipe

In a bowl combine lime juice, EVOO, paprika, thyme, garlic and salt and pepper and mix. Cover thawed halibut skewers in marinade for 30-60 minutes. Broil skewers for 3-4 minutes turn 3 times.

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