Miso-glazed Tilapia with Ginger-Scallion Noodles

I get tilapia at Costco in bulk, because my kids eat fish so quickly that often the adults only end up getting a tiny piece.  The noodles are a perfect accompaniment. This meal is deceptively fast to make.  We looked at the clock and realized we only had about 40 minutes, which was plenty of time.  Granted there were two of us, but we also had a bunch of kids running around asking for more grapes and milk, etc.  Plenty of time to plate and enjoy!

Miso-glazed Tilapia
If you've ever gotten a container of miso, or fermented soybean paste, you might find that you use a few tablespoons and then it sits in your fridge for a long time.  Although it has a pretty long shelf life, in the fridge, eventually I get sick of seeing it in there.  I use it sometimes as a flavoring for stir-fried noodles- but you have to be careful, because it can be salty.  The original recipe has the fish cooking in the oven, but it's so much faster just to pan-fry it.  Heavily adapted from Ellie Krieger, The Food You Crave.

3-4 tilapia filets
1/2 c white miso paste
2 T honey
2 T water (maybe more if your miso is really old)
1 tsp sesame oil
2 T rice wine

Mix the miso, honey, water, sesame oil, and rice wine together with a fork. Coat the tilapia filets, and pan-fry in 1-2 T cooking oil for 3-4 minutes on each side or until they are done.  You can let this marinade overnight if you wish.

Ginger-Scallion Noodles
I easily tire of pasta with red sauce.  This is actually a faster go-to, since the Chinese noodles cook a lot faster.  Get everything chopped and ready while the water is boiling, and toss together at the end.  You can substitute all kinds of leftover veggies, like carrots sliced thinly on the diagonal.  Fancy.

1 T ginger root, peeled and minced
1 package of Chinese noodles, cooked (may susbstitute spaghetti, just please don't tell me)
3-4 scallions, chopped (yes, green part too!)
2 c spinach, chopped
1 tsp sesame oil
1 T soy sauce
2 T water
1/4 c chopped cilantro

In a large saute pan, heat 1-2 T cooking oil and add ginger root. Add noodles, and stir to coat.  Add sesame oil, soy sauce, water if needed.  Follow this with the spinach and scallions, and cilantro last. Take off heat once the spinach is wilted, about 2-3 minutes at most.

Garnish
I had half a green pepper, so I stir-fried it with 1/4 onion, a tsp rice wine, and a pinch of minced ginger that I stole from my noodle prep. This is the garnish you see in the picture- entirely optional.

No one likes noodles and "Nemo" here...

More Nemo please!
(Yes, they call their fish Nemo.  The fish that they eat.
Anyone else find that a little disturbing?)

Butternut Squash Orecchietti Pasta with Sausage, Kale and Sage

Sometimes I want a quick pasta meal, but I have a tendency to get marinara'd out. And creamy alfredo or store-bought pesto alternatives are not exactly waistline friendly.  This sauce is quick and easy to find in the soup section, and using turkey sausage and kale keeps it healthy.  Substitute whole wheat penne if you want to be strict, but I like the shape of the orrechietti and the way it holds a little extra soup.  I mean, sauce.

Serve with a homemade caesar salad.

Butternut Squash Orecchietti Pasta with Sausage, Kale and Sage

2/3 carton (32 oz) creamy butternut squash soup*
1- 16 oz. box of orecchietti pasta
1 lb turkey or chicken sausage
1 clove garlic, minced
2 c kale, trimmed and chopped
1 T dried sage

Cook pasta according to instructions and set aside. Brown the sausage in a large saute pan.  Add garlic and sage. Add kale and saute until tender. In a large pot, toss the sausage, kale, and pasta with about 2/3 carton of soup.  Stir gently over med-low heat until the butternut sauce is warmed up.  The pasta will absorb some of the sauce, so add a little more sauce as needed. (No one likes dry pasta.)  Garnish with feta or shredded parmesan cheese if desired.

*I used the Pacific Natural Foods brand of butternut squash soup.  I've also used the Trader Joe's Butternut Squash Soup.  TJ's has a Carrot Ginger Soup for a more exotic twist, but if you use that, I would leave out the sage. Not so confident about the sage-ginger combination.

Please leave us a comment!

Spaghetti Squash Carbonara

We are always looking for ways to get more veggies into our kids, and noodle form is one of the easiest.  It's hard to pick things out of noodles, and when you say "spaghetti" in any sentence, there is an automatic acceptance.  Kind of like in Chinese restaurants as a kid, when I would hear the waitresses describe potstickers to other customers as "Chinese hamburgers,"  not that any of my kids or anyone in my family has ever had any problem devouring potstickers, Chinese dumplings, or any other form of "Chinese hamburger." I'm not sure I want to divulge the total number of dumplings that I or either of my siblings can eat in one sitting. I'm also fairly certain that my husband had a certain minimum number that he also had to consume in one sitting in order to be considered "suitable for marriage." But I digress... this is about spaghetti squash and fake, yummy noodles.
 
Spaghetti Squash Carbonara Trio
I wanted to keep this meal high in nutrients, but still get a nice huge plate of noodles.  Enter player 1: spaghetti squash.  I also a trusty zucchini on hand, so enter player 2. I love zucchini noodles, and strongly feel that we have not yet, as a society, explored the extent of their possibilities. And, I also like to add at least some pasta to trick my brain into thinking it's all pasta.  Plus, it's easier on the kids who can sometimes be suspicious of a plate of just zucchini noodles, and what's one more pot.  If you want to simplify things, leave out one of the noodles, but we enjoyed the trio.

1 spaghetti squash
1/2 package whole wheat spaghetti noodles
1 small zucchini
2 cloves garlic, minced
2 eggs
salt and pepper
1/4 c feta cheese (or parmesan cheese)
4 oz cubed pancetta, or 6 slices turkey bacon, cooked and chopped
1/4 c chopped flat leaf parsley or cilantro

Cut the spaghetti squash in half and bake with rind side up in 375 degree oven for 30 minutes. Once the squash is cool enough to handle, scoop out the insides with a fork and set aside.  In the meantime, boil lightly salted water and cook the spaghetti noodles.  Drain, reserving a cup or two of the pasta water. Using a lemon zester, zest the entire zucchini so that it also is noodle-like in appearance.  Set aside.  Break two eggs into a bowl, and whisk with a fork.  Add half of the feta or parmesan cheese.

In a large saute pan or wok on medium high heat, cook the pancetta until crispy.  Add garlic once the pancetta starts to sizzle. Add the zucchini noodles, followed by the cooked spaghetti noodles.  Salt and pepper to taste. Stir, and then add spaghetti squash.  Once everything is hot, turn the heat off and add the egg mixture, stirring and tossing constantly so that the eggs don't scramble. Tongs are great for this.  Add in the parsley or cilantro, and the rest of the cheese, and serve immediately.

Please leave any comments or suggestions!

Lamb Pitas with Cucumber Yogurt Sauce

This is a great recipe combo because the next night, you can use up the leftover lamb in pasta.  I actually had a difficult time finding ground lamb this time of year, so we mixed the lamb with beef and turkey.  This also helped in making the lamb a little easier to take for palates that are not used to the lamb flavor.

Tell me that doesn't make your mouth water a little bit.

Lamb Pita
These are so fresh and delicious. The cucumber yogurt sauce really makes it come together.  Kids also love building their own- be prepared for a little bit of mess!  This recipe is enough to feed 4 with leftovers for the pasta the next night. Adapted from thefresh20.com

2 lbs ground meat (lamb, beef, or turkey)
1/2 medium onion, chopped
2 cloves garlic, chopped
1/2 tsp ground cumin
2 tsp dried oregano
salt and pepper to taste
1 1/2 c chopped spinach (optional)

Add 1/2 tsp olive oil to large saute pan.  Once heated, add onion and garlic.  Saute until onions are soft. Add meat and spices, and cook until browned. Stir in spinach, and take off the heat once it wilts. Serve in pitas with yogurt sauce, thick sliced tomato, and red pepper strips.


Cucumber Yogurt Sauce
The lemon juice and lemon zest is the secret to making this sauce taste wonderfully fresh.

1 cucumber, peeled and grated
2 small handfuls of finely chopped spinach
1/2 large handful of chopped parsley
1 cup nonfat Greek yogurt
salt to taste
1/2 tsp dried mint (or 3-4 leaves of fresh mint if available)
juice and zest of 1/2 lemon

Mix all ingredients together and serve on pita sandwiches.

Greek Pasta with Lamb
This was so easy to make, yet so flavorful. Since the ground lamb mixture was already done, I was able to prepare the veggies while the pasta was boiling, and then just toss everything together in less than 20 minutes.  I served it with a huge fresh salad.

1/2 package of spaghetti noodles (whole wheat if you have it)
ground lamb mixture (precooked from above meal)
2 T balsamic vinegar
juice and zest of 1/2 lemon
1/2 c grape tomatoes, halved
1/2 red bell pepper, diced
1 small zucchini, shredded or zested into noodles (optional)
1 cup chopped spinach (optional)
1/4 cup crumbled feta cheese

Cook pasta as directed, and drain. While the pasta is cooking, reheat the lamb in a large saute pan.  Once the pasta is cooked, drain it and add it to the ground lamb. Add the vegetables, saving the tomatoes and spinach for last. (Consider adding 1/4 cup of chicken stock or pasta water if the pasta seems dry.) Once the zucchini noodles are tender, take the noodles off the heat.  Serve immediately, with feta cheese sprinkled on top.

Please leave any comments or suggestions!

Pan-seared Scallops with Pecan-Arugula Pesto on Zucchini Noodles and Red Curry Squash and Sweet Potato Soup

My schedule has not been matching up with Claire's very well, so we are now both in cooking blog withdrawel. I've had to sneak in a post.  My first attempt was a wonderful grilled chicken, but the pictures came out all blurry and unacceptable. We'll have to save that for another time. In the meantime, these dishes are fantastic fall offerings.  Soup season is here!

Serve this with the soup below for a gorgeous and flavorful meal.

Pan-seared Scallops 
with Pecan-Arugula Pesto and Zucchini Noodles
Scallops are an overlooked favorite with kids, and a nice departure from chicken. The trick is to not overcook them, as they can get rubbery.  I used high heat and a dusting of flour to get a nice crisp coating. Fresh ones are the best, but I bought frozen so that I wasn't on a time crunch to get them cooked. The dried salted herb mixture is something that I use for my homemade croutons-- you don't have to be particular about the herbs that you add- adjust according to taste and what's in your spice rack.

1 lb. frozen thawed or fresh scallops
1-2 T flour
1-2 tsp salted dried herb mixture (sea salt, pepper, and a pinch each of thyme, oregano, rosemary, dill, parsley)

Toss scallops with flour and herb mixture. Heat pan on high with 1 T olive oil. Place the scallops in a single layer for a few minutes, and once browned, use tongs to flip to the opposite side for a couple more minutes.  Cooking time will vary depending on the size and thickness of your scallops. Once the scallops are done, arrange them them over a bed of zucchini noodles tossed with pecan-arugula pesto.

Pecan-Arugula Pesto and Zucchini Noodles

Zucchini noodles are one of my go-to favorites.  I use my lemon zester and mix the zucchini noodles with whole wheat pasta.  It cuts the carbs, adds moisture to the whole wheat pasta, and kids (and grown-ups) will gobble it up. The pesto was inspired by a familycircle.com recipe that originally called for almonds instead of pecans.  The leftover pesto is GREAT as a sandwich spread- try it with turkey and roasted red pepper with crisp lettuce.  Don't be afraid of the arugula.  It is not bitter at all.

Pesto:

1/2 c chopped pecans

2 1/2 c arugula

1 1/2 c spinach

1/2 c basil leaves

2 large cloves of garlic

1/2 c olive oil

1/2 tsp salt

black pepper to taste

Blend the first 5 ingredients together in a food processor, adding the oil slowly.  Add salt and pepper. 

Zucchini noodles:

2 small zucchini or 1 medium zucchini, zested in its entirety with a lemon zester

4 oz (1/4 package) whole wheat spaghetti noodles, cooked

1 small clove garlic, minced

In a large saute pan, heat 1 tsp olive oil and add garlic when it sizzles. Add the zucchini noodles and saute, but be somewhat gentle so you don't break up the noodles too much. After about a minute, add the cooked spaghetti. Add about 1/3 cup of the pecan arugula pesto, and toss gently in the saute pan until it is incorporated.  Add more pesto if necessary.  Serve with shaved parmesan cheese and freshly ground black pepper. I also added 1/4 julienned red pepper for color. 

Red Curry Squash and Sweet Potato Soup
This soup has the most wonderful aroma, and is fantastic on a cold, dreary day. You can adjust the curry to your taste, but don't forget that the coconut milk will temper the spice.  If you don't have curry paste, you can also use red curry sauce, which I found at Trader Joe's. The original recipe called for butternut squash only, but I didn't quite have enough, so I threw in a sweet potato and had no regrets.  If it's too spicy, you can always add a dollop of Greek yogurt to cut the heat.

1 lb. butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
1-2 T olive oil
1 medium onion, diced
1/2 inch ginger root, diced
2 cloves garlic, minced
1 T red curry paste or 1/2 c red curry sauce
1 can (14 oz) lite coconut milk
3 c chicken or vegetable broth
2-3 T lime juice, and lime zest if you used fresh lime
1 tsp salt
1/2 c frozen corn (frozen roasted corn if you can find it)
2 diced scallions
1/4 c chopped cilantro (optional)

Preheat the oven to 350 degrees.  Toss the squash and the sweet potatoes with 1 T olive oil and arrange in a single layer on a baking sheet. Bake for 25 minutes, or until tender.  In a large soup pot, heat 1 T olive oil and add the onions, garlic, and ginger.  Saute until the onions are translucent and turn off heat. Add the chicken stock, coconut milk, red curry paste, lime juice and zest.  Add the squash and sweet potatoes, and using an immersion blender, blend the soup until it is smooth. Turn the heat back on and add the corn, half the scallions, and salt to taste. Once the soup is heated, ladle into large bowls and garnish with the rest of the scallions and cilantro.

Please leave comments/suggestions.  We love hearing from you!

Baked Parmesan Chicken Tenders and Lemon Zucchini Noodles

Claire needed a week off, so Myndi, who has been taking care of my kids for nearly 5 years, helped me with this meal. The veggies are mixed in with the noodles, but I still like to serve it with a salad. It was a big hit with the twins, who kept asking for more "noo-noo" (noodles) and "bawk bawk" (chicken). Of course, it turns out that many of the noo-noo were ending up in hair and down shirts, but I'm pretty sure they got a good meal anyway. Bawk bawk!

That's homemade ranch dressing from the previous post.
You can use it as dip, too if you want.

Baked Parmesan Chicken Tenders
This recipe was adapted from thefresh20.com. It's easy to make and delicious.  My son dipped his chicken in ketchup.  If you have any leftovers, they are also great for a quick lunch or sandwich the next day!

Prebaked...

1 1/2 lbs chicken breasts, cut into palm-sized pieces of even thickness
1 egg
2 T Dijon mustard
3/4 c (whole wheat or panko) bread crumbs
1/4 c Parmesan cheese, grated
1 tsp garlic powder
1 tsp oregano

Preheat oven to 375 degrees. Lightly grease a baking sheet. Combine the breadcrumbs, Parmesan cheese, garlic powder, and oregano in a small shallow bowl. Whisk the egg and mustard with 2 T water.  Dip the pieces of chicken into the egg/mustard mixture, and evenly coat with breadcrumbs.  Arrange on baking sheet and bake for 25 minutes or until the chicken is done.

Crunchy hot delicious!

Lemon Zucchini Noodles
I really love zucchini noodles, which is good because I still have a lot of zucchini.  When mixed with whole wheat spaghetti, which can sometimes taste like corrugated cardboard strips, it adds moisture and a lightness without adding significant calories. I used a whole lemon with the zest as well, and happened to score some lovely grape tomatoes from Nicole at work, so I threw those in too.  This would also be a great Meatless Monday main dish or side dish.

I had to include this prep picture because it was so tantalizing.

1/2 package of (whole wheat) spaghetti, about 8 oz
1 medium zucchini (do not peel)
1 c grape tomatoes, quartered
1 1/2 c spinach, chopped
juice and zest of 1 lemon
2 cloves of garlic, minced

Cook the spaghetti noodles as directed on the package. While you are waiting, zest the entire zucchini until you have a pile of zucchini noodles (see picture). In a large pan, heat 1 tsp olive oil and add garlic.  Stir and add zucchini, noodles, and lemon juice/zest. (The best cooking tool for this is a pair of long chopsticks, but failing that, try tongs.) Add the tomatoes and spinach, and toss in the pan for another minute until the spinach is wilted.

It looks like pasta and tastes like pasta, but it's half vegetables!

Please leave a comment!

Sweet and Sour Pork, Chinese Noodles, and Pear Custard Tart

Claire's been hankering for my Chinese noodles, so this week is an Asian post.  I take the rhythm and proportions of stir-fry somewhat for granted, but trying to write down these recipes has really forced me to think about it.  The order in which you do things is important.  Despite the implications of the term "stir-fry," you really cannot just throw everything into the pot and stir it all around.  Your veggies will be mush, and the meat won't be properly browned.  First, brown the meat. Don't be afraid to use oil, and don't stir it around for the first few minutes- it's got to brown! Next take the meat out, and set it aside. Heat oil, add garlic. Don't burn the garlic or it will ruin the flavor of your whole dish. Next add onions, and the firmer vegetables, like carrots or broccoli stems. When these are nearing tender, make a clearing in the center of the pan and add the meat.  NOW you can stir it all together. Add some chicken stock or water that's been mixed with a little cornstarch. (Or else you won't get a nice sauce to mix with your rice. Kids love this sauce!) At the very end, fold in the green onions. And spinach if you're obsessed with spinach like I am.

Homestyle Sweet and Sour Chicken or Pork
This sweet and sour recipe is not your thickly breaded sickly sweet sauce that you get at the grocery store or in bad Chinese restaurants. If that's your favorite, forget it and move on.  This is my mom's recipe.  You don't need to buy a jar of sauce with HFCS and who knows what else in it.  You just need ketchup. If you want to save some calories, you can skip the cornstarch and frying and just saute the pork (or chicken!) chunks first. But it won't taste as good.  Claire's oldest boy ate 4 helpings of this.  For lunch. 

1 1/2 lbs of pork or chicken, cut into 1" chunks
1/2  20 oz can pineapple chunks, 3/4 c juice reserved (I don't like to use the whole can- it's too much pineapple for my tastes.)
1 green pepper, cut into 1" chunks
1 carrot sliced diagonally into bite-sized pieces
1/2 onion, cut into 1" chunks
1 large clove of garlic, minced (about 2 tsp)
1/2 to 1 c cornstarch for dredging
1/2 c chicken stock
1/2 c ketchup
2 tsp sugar
salt to taste
1-2 green onions, diced
canola or vegetable oil for frying

Dredge the pork or chicken chunks in the cornstarch until they are coated and squeaky-feeling.  Heat the oil in a pan; use enough so that the meat can float a little.  It's hot enough when you flick a drop of water in it and it sizzles.  (Too cold and the meat will be greasy. Too hot and the meat will burn and be raw in the middle.)  Fry the meat chunks in batches, and as they finish, put them on a plate lined with a paper towel.

In a clean large saute pan or wok, heat 1 T of oil and add 1 tsp minced garlic. Add ketchup and whisk in 3/4 c reserved pineapple juice.  Add in soy sauce, sugar and a pinch of salt, taste. Adjust the seasonings to your liking.  BRing the sauce to a boil; it will thicken a little. Set aside.  Heat an additional 1 T of oil and add the rest of the minced garlic. Add the onion then the carrots. Stir until tender, adding a little liquid if necessary, then add green peppers and the meat.  Stir 1-2 tsp of cornstarch into the chicken stock, and add to the pot and saute until the sauce has thickened a little more. Fold in the scallions at the last minute and serve with your favorite rice.  (I like short grain sticky white rice.)

Chinese Stir-Fried Noodles
This is a go-to dish for us that uses up old veggies that can serve as a one-dish meal or as a side.  You can add chicken or beef or shrimp, but just cook that first, separately, and add at the end. I like to use Chinese noodles that are square and about the thickness of regular uncooked spaghetti.  Here, we can get them at the grocery store.  If you can't find them, you can substitute regular spaghetti noodles.  This is very popular with Claire's boys, although it took a backseat to the sweet and sour pork when we served it.

The noodles, if you look very closely, are square.
They cook very quickly.

1 carrot sliced thinly on the diagonal
2 heaping c total broccoli, zucchini, or sugar snap peas (or other vegetable except celery)
1 large handful chopped baby spinach leaves
1/2 onion, sliced into 1 inch pieces
2 tsp sesame oil
2-3 scallions, diced
2 T soy sauce
1 T cornstarch
1  c chicken stock or water
Chinese noodles, 1 package, cooked (about 12 oz uncooked)
salt to taste
dash white pepper (skip if you don't have it)

Boil the noodles al dente, about 3 1/2 minutes. Drain and set aside. Heat oil in a large wok or saute pan. Add the garlic. Add onions, then carrots.  Add a little liquid if it's too dry. Add the broccoli or sugar snap peas, then make a clearing in the center and add the noodles. (You can add cooked meat at this point if you are using meat.) Drizzle in the soy sauce and toss.  Add the cornstarch to the cup of chicken stock or water and stir, then add to the noodles. Add sesame oil and salt. Toss in the spinach and the green onions. Add a dash of white pepper, toss and serve.

It's tempting to add a lot of vegetables,
but you want the final proportions to work.

Purple flower courtesy of my daughter.

Pear Custard Tart with Macadamia Nuts

This was unbelievably good, and leaves you wanting another piece. It's a great dish for company, yet it doesn't take very long to prepare.  The macadamia nuts are a splurge, but worth it.

Crust

1/2 c butter, softened

3/4 c sugar

1/2 tsp vanilla extract

2/3 cup chopped macadamia nuts
3/4 c flour

Filling

1 package 8 oz. cream cheese, softened (reduced fat is fine)

1/2 cup sugar

1 egg

1 tsp vanilla

1 can 15 oz pear halves in heavy syrup

2 tsp sugar

2 tsp cinnamon

Cream butter and sugar.  Beat in flour & vanilla until combined.  Stir in nuts.  Press into greased 8 inch square baking pan.  Bake at 350 degrees for 20 minutes or until lightly browned.  Cool on wire rack for 15 minutes.  Increase oven heat to 375 degrees.

Beat cream cheese until smooth.  Add sugar, egg & vanilla.  Pour over crust.  Cut pears into 1/8" slices and arrange over filling.  Combine cinnamon and sugar and sprinkle over pears.  Bake at 375 degrees for 26 to 28 minutes.  Cool on wire rack for 45 minutes.  Cover and refrigerate for 2 hours before cutting.  (This is the most difficult part.

Steelhead, Arugula, and Ginger Noodles

Claire had the gall to work this Thursday, on our cooking day, can you believe it? I took the opportunity to make some wonderful steelhead, which needs to be served right away and doesn't lend itself to preparation ahead of time. We made 2 large fillets.  Not one single bite left to take over to Claire to try, although she did manage to score a few of my oatmeal raisin cookies at the end of her double shift. I will admit that the Ginger Sesame Noodles don't really fall in the same food genre as the Lemon Mustard Dressing for the Steelhead.  I have a tendency to mix pan-Asian with anything. This doesn't bother me (or anyone else, since there were no noodles left either), but if you prefer a more traditional pairing, consider the green rice from Bang Bang! Here Comes the Chicken http://lomomacooking.blogspot.com/2011/04/bang-bang-here-comes-chicken.html or the yellow rice pilaf from Chicken Adobo and Cake Pops    http://lomomacooking.blogspot.com/2011_05_01_archive.html instead.

Don't make this if you want leftovers.

Steelhead (or Salmon) with Lemon Mustard Dressing
It's entirely possible that you're supposed to start with the skin side up, but this is how I always do it, and it always turns out fine.  It's so easy to cook fish this way. So so easy.  I rarely get leftovers with this recipe.

Place fish skin-side down on a large baking pan.  Drizzle olive oil (just a little) over the top, and season with good salt.  Broil on high for 4 minutes. Take out of the oven, and using 2 large spatulas, flip the fish over so the skin side is up. Broil again for 3 minutes. Take out and peel the skin off.  Flip the fish (carefully!) onto your  serving platter. The original side that was up should be up again.  Drizzle dressing over the top and serve immediately.

Lemon Mustard Dressing
The dressing recipe is rom Diane Morgan's Salmon:  A Cookbook.  (See below.) We have an autographed copy.  Pete Watson, who delivered 3/4 of my kids, took the author's photo in the back of the book.  You can also use this dressing for asparagus.

1/4 c olive oil
1 tsp grated lemon zest
2 T fresh lemon juice
1/2 heaping teaspoon dijon mustard
1 clove garlic, minced
1/2 tsp sugar
3/4 tsp kosher salt
freshly ground pepper to taste
1/4 c finely minced chives (I used scallions today- it looks greener with the chives)

Whisk together until emulsified.  Drizzle generously over salmon and serve immediately.

Ginger Noodles
A basic side dish.  Make it a full meal by adding either chicken or shrimp. 

1 lb square Chinese noodles (substitute spaghetti if you have to, but it won't be as good)
2 T canola oil
2 c thinly sliced Napa cabbage
1 handful of spinach
1/2 c shredded carrots
1 bunch of scallions, sliced diagonally, very thinly
1 c shitake mushrooms, soaked (you can chop them if you like)
4 cloves garlic, minced
1 T minced ginger root
1/4 c soy sauce
1/2 c water or chicken broth
1 T sesame oil

Boil water and cook the noodles ahead of time, leaving them slightly al dente. Heat a large wok or skillet and add the oil. Throw in the ginger and garlic. Add carrots and Napa cabbage and stir.  Add shitake mushrooms.  Add noodles, then soy sauce and sesame oil.  Add water or chicken broth as needed.  (If you like a thicker gravy with the noodles, stir 1 T of cornstarch into your water/broth before you add it to the noodles.)  Toss in the spinach and green onions and turn off the heat. Sesame seeds for garnish if you want.

Roasted Asparagus
It doesn't have to be complicated. You don't have to peel asparagus. Yes, it will do funny things to your urine. As my dad put it, be glad you're not in the men's restroom at the Michigan Asparagus Growers Association's annual convention.

Make however much you think you can eat.
I can eat a whole pound by myself.

1-2 lbs of asparagus
olive oil
salt and pepper
shredded parmegiano-reggiano cheese

Snap off the tough, white ends of the asparagus. The asparagus will tell you where to snap it. There's a natural bend right at the point where the woody root meets the tender stalk.  Break it there and toss the root. Wash.  Toss with olive oil, just enough to very lightly coat the asparagus.  Lay out on a baking pan. Season with coarse salt and ground pepper.  Broil on low for about 6 minutes, then jostle the asparagus a little so most of the stalks are flipped.  Bake on low for another 6-8 minutes.  The cooking time will depend on how big your stalks are, and how tender you like your asparagus.   Arrange on a serving platter.  Garnish with fresh shredded parmegiano-reggiano cheese.


Oatmeal Raisin Cookies
My husband doesn't even like oatmeal raisin cookies, but he ate a ton of these.  The original recipe calls for dark brown sugar, but I used light brown sugar and a teaspoon of molasses. I baked these on the longer side for a slightly crispier cookie, but if you want a chewier cookie, go with 11-12 minutes.   http://www.food.com/recipe/oatmeal-raisin-cookies-35813

Whisk together
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt

Cream 
1 c unsalted butter, softened
1 c sugar
1 c brown sugar
1 tsp molasses
2 large eggs
2 tsp vanilla

Stir in 
3 c oatmeal
1 1/2 c raisins

Preheat oven to 350 degrees.  Whisk dry ingredients together, set aside. Cream sugar and butter together, then add eggs, molasses, and vanilla.  Stir in the flour mixture until blended well- do not overmix. Add the oats and raisins, stir to incorporate. Place golf ball sized balls of cookie dough about 2 inches apart on a greased cookie pan.  Flatten the balls slightly.  Bake for 12-14 minutes on center rack until golden.  Let cool on pan for 2 minutes, then transfer to cooling rack.


Aaaaah, lunch....

Wish I had a square plate, would have been a nice visual.
Couldn't decide which sandwich I wanted, so I had a bit of both!

For lunch I kept it simple with 2 types of wonderful sandwiches.  For both of these, I used the regular French bread that you get in the grocery store for less than $2-- you know, the kind that you see sticking out of the grocery bag every time someone on TV or in a movie comes home with groceries.  Warm it up in the oven for a few minutes before assembling your sandwich.  I served it with some fresh, unseasoned jicama, cut into french fry sized pieces, and a side salad.  Voila! Lunch is served.



Tilapia Sandwich With Agrodulce
Who hasn't said to themselves:  I need to eat more fish.  I need to eat more deep fried foods.  I need to eat more arugula.  This recipe will kill all 3 birds with one proverbial stone.  The tilapia fillets are frozen-- make the agrodulce while the fish is baking.  Since I started making this relish, I will actually CRAVE arugula. It's that good, I swear it. 

Heat the bread if desired.  Slice the bread lengthwise in half.  Bake the fish fillets, and place in the bread with a heaping spoonful of agrodulce relish.


Agrodulce Relish
This is also great on top of broiled fish fillets, as a dinner entree.  Despite the arugula, this relish is not one bit bitter- it's actually sweet.   Even my kids will eat it. (Well, except for the kid who doesn't like tomatoes.)  


3 T olive oil
1/2 red onion, thinly sliced
2 small ribs celery, finely chopped
2 cloves garlic, minced
1 pint of grape or cherry tomatoes, halved or quartered depending on how big they are
2 T red wine vinegar
1 to 1 1/2 tsp sugar
4 cups arugula, chopped


Heat the oil in a pan, add the garlic and onions.  Add chopped celery, stir. Add the tomatoes.  Add red wine vinegar and sugar.  Add the arugula and stir until it's wilted and well-incorporated. 


Chicken with Roasted Red Pepper and Goat Cheese Sandwiches
My sister brought a rotisserie chicken over, so I sliced off some of the breast meat.  I had a few roasted red peppers (purchased) as well as some leftover roasted red and yellow peppers from the day before.  See Verde Chicken in Red for a roasted mini sweet pepper recipe  http://lomomacooking.blogspot.com/2011/04/verde-chicken-in-red.html 

Layer sliced rotisserie chicken, or grilled chicken breast if you have that instead. Layer roasted red pepper, goat cheese crumbles, and thinly sliced basil onto french bread.

Please let me know if you try any of the recipes and have any suggestions or comments!!!

Awesome salmon cookbook.

We can get this at our local grocery.
Look in the Asian food aisle.