What’s for Dinner: Salmon Stir Fry in Sweet Chili Sauce

In a quest to find different things to do with Salmon fillet, Ms. Foodie decided to try a stir fry. After combing a few recipes, and coming up empty, Ms. Foodie decided to play around with what was in the Store.

After foraging in the refrigerator, I discovered Mushrooms, Baby Carrots, Snow Peas, and Kale. Ms. Foodie chopped those up, along with Onions and Garlic, then sauteed the lot in a base of Sesame Oil and dried Basil. Ms. Foodie then chopped up the Salmon fillet, and added it to the veggie mix. Then I added a tablespoon or so of Soy Sauce, and a cup of Sweet Chili Sauce to complete the transformation.

Served over a bed of Jasmine Rice, this quickie meal was just the ticket!

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Simple Fare: Pan-fried Salmon with Onions, Garlic, and Kale accompanied by Cilantro-Jasmine Rice

Ms. Foodie is finding that it is often the simple things that turn out to be the best. This would be especially true of tonight’s dinner.

Ms. Foodie took less than 45 minutes (thank you, Rice Cooker!) to make this meal, and if I put my foot in it, if I must say so myself!

Ms. Foodie rubbed down a large Salmon Fillet with Sea Salt and Red Pepper Flakes then let it sit for about 20 minutes.

While the Salmon was marinating, Ms. Foodie added chicken boullion and Cilantro to the Jasmine Rice to create a flavorful and refreshing rice dish in the Rice Cooker. I added equal parts water to the cups of rice (I did two), hit the “Cook” button, and forget about it.

Ms. Foodie then chopped a bit of White Onion (about 1/4 cup), 2 cloves of Garlic (sliced), and some Kale leaves (about a 1/2 cup) and sauteed the mix in a tablespoon butter until the onion was clear and the Kale was vibrant and a bit tender. I removed this mix from the skillet, added another tablespoon of butter, and threw on the Salmon Fillet, skin side down. Ms. Foodie cooked it for about 5 minutes, or until the skin was crisp, then flipped the Fillet and cooked it for another 5 minutes until it was cooked through.

Mr. Foodie gave it the thumbs up and said “It was delicious!” I’m inclined to agree with him. ūüėČ

Soup is Good Food: Green Soup, with a few variations…

Mr. Foodie had a bit of a relapse with this cold/flu creeping crud that’s floating around, So, Ms. Foodie needed to go back to the antioxidant-rich fare that helped to get him back on his feet a few weeks ago.

I asked my fellow Yogi mini-Milena Sarian what she does when she has a cold, and she told me about a Green Soup she makes with LOTS of garlic. She had Ms. Foodie at “hello”…

The Mr. and I are carnivores, so even though we love the veggies, protein is what gives us the best energy. Along with antioxidant and vitamin C-rich Cabbage, Kale, and Zucchini, I boiled a chicken breast with some red Chile flakes, Sea Salt, and a bit of Black Pepper. Once it was fully cooked, I chopped it up, and added it to the mix.

Using a base of two cups chicken broth (including the broth from the boiled chicken breast), and a cup of water, I added an entire Garlic bulb (she did say LOTS), chopped fresh Ginger root, added two Bay leaves, and a medley of wild dried Porcini, Shitake, Black, and Oyster Mushrooms.

Sprinkled generously with Sea Salt, Black Pepper, and Basil, and polished with two eggs stirred into the hot broth, this soup is definitely the hit!

Ms. Foodie approves this message.

I Eat, therefore I Am: Spaghetti with Kale and Lemon

Nothing would be more tiresome than eating and drinking if God
had not made them a pleasure as well as a necessity
.”
— Voltaire

Spaghetti with Kale and Lemon

After all the SuperBowl food, Ms. Foodie needed a change of pace. Something light, yet filling. Thus, the perfect moment to try out this Spaghetti with Lemon and Kale recipe!

Ms. Foodie has been haunting the boards of Pinterest–next to food, it’s my latest obsession. So this gem from BevCooks looked appetizing, and more important, easy!

It was both, and with the touches of Lemon and Sunflower Seeds, made for a refreshing and stimulating meal.

That’s Amore!

Ms. Foodie turned the kitchen into Little Italy this weekend.

I made two Lasagnas for a going away party. One vegan/gluten-free, the other traditional, loaded with lots of meat and cheese. For the vegan Lasagna, my go-to source was AllRecipes.com; of course, Ms. Foodie added her own magic, but appreciated the help, as I’m a carnivore at heart.

The traditional Lasagna is a recipe that I keep perfecting over time, and it just gets better and better. One day I’ll share it… maybe–heh! heh!

The magic touch for both Lasagnas–Kale–a¬†super food ¬†that is heartier and just as healthy as spinach. It’s highly versatile, and has becomes a regular staple in Ms. Foodie’s kitchen.

 

 

 

 

 

 

Ms. Foodie also whipped up some Ground Chicken Marinara Sauce, and if I must say so myself, I put my foot in it!

Mr. Foodie agrees, as he forwent a fresh dinner for leftover Linguine with said Meat Sauce–I knew I married him for a reason…

 

What’s Brunchin’?

Ms. Foodie loves breakfast casseroles, and they’re so easy to make!

This one is chock full of Ground Turkey and Kale, accompanied by Onions, Mushrooms, Garlic and breadcrumbs. Some Cumin, Black Pepper, and Cilantro, along with fresh Basil, Thyme and Oregano added just the right savory flavor, then I filled it with six eggs mixed up with sour cream and sprinked on some Sharp Cheddar Cheese. We love our cow!

But you can easily healthy it up with 2% milk or a non-dairy base. You can also substitute egg whites or a vegan-friendly alternative. Potatoes are a good thickener.

And it makes great leftovers!

 

Kickin’ Turkey Tacos

So Ms. Foodie is still hot to trot… for spicy foods, that is!

This recipe is more in line with Southwestern, than Mexican cooking, with a Foodie twist, of course. I started by sauteing Mushrooms, Kale, Green Onions and Garlic in Chicken stock to create a nice flavor base. Then I crumbled Ground Turkey into the mixture, and seasoned it with Cayenne, Chili Powder, Sea Salt, Cumin, Coriander, Cilantro, Thyme, Basil and a bit of Lemon Juice.

I let that simmer along for 30 minutes or so, while I chopped up Vine-ripened Tomatoes and Avocado for topping.

 

 

 

 

 

Surrounded by warm flour tortillas, with Trader-Joe’s Three-Cheese Blend, Sour Cream, and their wicked Fire-Roasted Salsa to complete the package–all I can say is… Smokin’!

Hot Wings for a Hot Day

Yeah, it’s really hot, but Ms. Foodie was in the mood for Buffalo Hot Wings. There’s a recipe on AllRecipes.com that I just love, and it doesn’t require turning on an oven. Praise the Lord, and pass the chicken wings!

One of the teachers at my Yoga studio brought in some Summer squash from her garden, so I chopped this up and sauteed it, along with Kale, Mushrooms, andVine-Ripened Tomatoes, in Olive Oil and Balsamic Vinegar.

A cool meal makes the weather more bearable!

Succulent and Spicy Chicken Breast

Summer has finally come to Los Angeles–can you tell Ms. Foodie is thrilled? Not. But, it does give the opportunity to be ingenious about using the stove top or the crock pot, instead of turning on an oven–God forbid.

So instead of roasting the two breasts I had defrosted for dinner, I rubbed them down with a combination of Olive Oil, Thyme, Rosemary, Cilantro, Pepper and Celery Salt, then slapped on a bit of Tapatio for good measure. I placed them in my lovely covered Calphalon skillet over medium-low heat for 30 minutes, andVoila! Chicken breast that are succulent, spicy, and pretty darned delicious!

With leftover rice in the store, I re-heated it, chopped some Kale, and mixed it all together with Trader Joe’s Three-Cheese Blend.¬†A hearty–yet healthy meal in less than 45-minutes.

Summertime, and the living is easy!