Last night we had the best salmon we have eaten in a long time. I don't know if it's because we now are yuppies and shop at the PCC for organic salmon (I tend not to think that this makes a difference), or if it was just the recipe.
It was a recipe from Real Simple that I tore out when I was back in CT. It was also so good that I ate it so fast that I couldn't take a picture!
What you need to make this:
- At least on pound of salmon (we made 1.5 pounds) - Ideally already with the skin removed, but I'm not sure it truly matters. I was able to remove the skin QUITE well if I do say so myself.
- Cilantro (big bunch - enough for 1/2 a cup chopped)
- One lemon (ok here Tom and I do agree that the organic ones are just so much juicier than the non-organic ones that we feel we have been missing out for years.)
- Scallions (3-4) chopped
- A few tablespoons of olive oil
- Cous-cous (and by default....broth to cook the cous-cous with)
How to make this:
1. Chop up the scallions and the cilantro.
2. In a bowl mix the juice of one lemon with the scallions and cilantro and two tablespoons of olive oil. Stir it all up and set aside.
3. Remove the skin from your salmon (I did this with a combination of cutting and pulling)
4. Make your cous-cous (I made the whole box and I made it with chicken broth for flavor)
5. In a frying pan add 1-2 tablespoons of olive oil. On both sides of your salmon (Unless one side has skin) sprinkle a little bit of salt, pepper, and paprika. When the pan is hot add the salmon. Cook about 3-4 minutes per side. This obviously depends on how fat your salmon is. Our skinnier pieces were done in about 8 minutes and our giant ones took 10-12 minutes.
6. Put the cous-cous and salmon the plate. Drizzle with the lemon/oil/cilantro/scallion sauce.
One last plug for lemons...I almost wrote an entire post about how much I adore organic lemons. Seriously they juice amazingly and have less seeds and are all around worth the money. I squeezed the heck out of mine and then I proceeded to eat what was left (yep mom...I still eat lemons! So much for my tooth enamel).
I am a SAHM with two crazy kids and a dog. We love to try new things, explore nature, cook, bake and do art projects.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Thursday, February 25, 2010
Tuesday, February 9, 2010
Ginger, Carrot and Red Lentil Soup
So I have been following some other food blogs. Ok I would not necessarily call mine a food blog yet....but if I ever learned how to catalog things by recipe type and season etc then maybe.
Anyway, the blog is http://www.dailyunadventuresincooking.com/
I made cinnamon rolls from there but they were not so great.
This soup however was/is FANTASTIC. Nichols - I give it an A+ and Tom agrees.
It is super simple and takes 30 minutes to cook about ten minutes to make.
Things you need to make this: (and let me tell you...I would immediately double it!)
5 big carrots
1 tablespoon (or more) of ginger - from a jar or grated and peeled
1-2 teaspoons of garlic (I didn't measure)
1 cup of red lentils
handful of cilantro
some cheese (for garnish)
4 cups of chicken or veggie broth (I used both!)
Salt and pepper
1 T of olive oil
3 scallions
1 lemon
How to make this recipe:
1. Peel and grate all of your carrots.
2. Peel and grate your ginger (or scoop from a jar)
3. Peel and mince your garlic (or scoop from a jar)
4. Chop scallions
5. Heat a big pot over medium heat. Add olive oil and swirl to coat.
6. Add ginger, garlic and scallions. Stir for 1 minute.
7. Add grated carrots, salt and pepper, red lentils and all of the broth.
8. Bring to a boil and then simmer on low for about 30 minutes.
9. Add a bit more salt and pepper.
10. Squeeze one lemon into the soup and stir
11. Scoop into bowls and add some chopped cilantro leaves and a little bit of cheese (we used mozz...because that was all we had)
12. EAT
Anyway, the blog is http://www.dailyunadventuresincooking.com/
I made cinnamon rolls from there but they were not so great.
This soup however was/is FANTASTIC. Nichols - I give it an A+ and Tom agrees.
It is super simple and takes 30 minutes to cook about ten minutes to make.
Things you need to make this: (and let me tell you...I would immediately double it!)
5 big carrots
1 tablespoon (or more) of ginger - from a jar or grated and peeled
1-2 teaspoons of garlic (I didn't measure)
1 cup of red lentils
handful of cilantro
some cheese (for garnish)
4 cups of chicken or veggie broth (I used both!)
Salt and pepper
1 T of olive oil
3 scallions
1 lemon
How to make this recipe:
1. Peel and grate all of your carrots.
2. Peel and grate your ginger (or scoop from a jar)
3. Peel and mince your garlic (or scoop from a jar)
4. Chop scallions
5. Heat a big pot over medium heat. Add olive oil and swirl to coat.
6. Add ginger, garlic and scallions. Stir for 1 minute.
7. Add grated carrots, salt and pepper, red lentils and all of the broth.
8. Bring to a boil and then simmer on low for about 30 minutes.
9. Add a bit more salt and pepper.
10. Squeeze one lemon into the soup and stir
11. Scoop into bowls and add some chopped cilantro leaves and a little bit of cheese (we used mozz...because that was all we had)
12. EAT
Tuesday, February 2, 2010
Lightly Fried Chicken with Salad
For a simple dinner, this is a great recipe. If you have a meat tenderizer/hammer thing (I think I could kill someone if I hit them with the tenderizer side!!!) then you can just buy regular fat chicken breasts and hammer them thinner. Or you can spend a bit more and get the skinny chicken breast pieces.
Things you need to make this:
chicken breasts (as many as you want - we use about 1 pound for the two of us and we usually have leftovers)
bread crumbs or panko flakes - I switch back and forth between them both but we are on a panko kick as of late
parmesan cheese (grated)
eggs
flour
regular oil and olive oil
lettuce
tomatoes
whatever you else you want to put in your salad
lemon
How to make this recipe:
First get your salad ready. Cut and wash your lettuce (I hate big chunks, I always chop it). Add tomatoes, cucumbers, feta cheese (my favorite), red peppers, whatever else you want. Get that ready in a bowl.
Depending on how much chicken you are using I would start with just one egg and I would beat it in a bowl.
Add a small handful of flour to one plate.
On a second plate add a handful of panko flakes and a handful of parmesan cheese. Mix the two up together.
Put a frying pan on a burner and add a bunch of canola/vegetable oil to the pan. More than enough to coat and a little extra! You are not deep frying here so don't go off the deep end. Heat this up until it is sizzling and ready to FRY.
First dip your chicken breast (hammered or not hammered) into the flour and coat it. Then dip it into the egg and coat it all the way. Then dip it into the panko/cheese mixture. Add the chicken breasts to the hot oil and fry about 3 minutes on each side. If your chicken is super thick you might need longer on each side. Make sure the chicken is not burning. Once the oil is heated up you should turn it down to about medium or so.
If you have lots of chicken you might need to replenish your supply of oil in your frying pan.
When the chicken is done frying put it on a plate lined with a paper towel to drain some of the oil.
When all the chicken is finished you can slice it up if you like and put it over a plate of salad.
The dressing!!! I squeeze an entire lemon and then I whisk in a tablespoon or two of olive oil AND THAT IS IT. I think this time I used my amazing Italian-ish dressing, but usually I just use the lemon juice and olive oil.
Things you need to make this:
chicken breasts (as many as you want - we use about 1 pound for the two of us and we usually have leftovers)
bread crumbs or panko flakes - I switch back and forth between them both but we are on a panko kick as of late
parmesan cheese (grated)
eggs
flour
regular oil and olive oil
lettuce
tomatoes
whatever you else you want to put in your salad
lemon
How to make this recipe:
First get your salad ready. Cut and wash your lettuce (I hate big chunks, I always chop it). Add tomatoes, cucumbers, feta cheese (my favorite), red peppers, whatever else you want. Get that ready in a bowl.
Depending on how much chicken you are using I would start with just one egg and I would beat it in a bowl.
Add a small handful of flour to one plate.
On a second plate add a handful of panko flakes and a handful of parmesan cheese. Mix the two up together.
Put a frying pan on a burner and add a bunch of canola/vegetable oil to the pan. More than enough to coat and a little extra! You are not deep frying here so don't go off the deep end. Heat this up until it is sizzling and ready to FRY.
First dip your chicken breast (hammered or not hammered) into the flour and coat it. Then dip it into the egg and coat it all the way. Then dip it into the panko/cheese mixture. Add the chicken breasts to the hot oil and fry about 3 minutes on each side. If your chicken is super thick you might need longer on each side. Make sure the chicken is not burning. Once the oil is heated up you should turn it down to about medium or so.
If you have lots of chicken you might need to replenish your supply of oil in your frying pan.
When the chicken is done frying put it on a plate lined with a paper towel to drain some of the oil.
When all the chicken is finished you can slice it up if you like and put it over a plate of salad.
The dressing!!! I squeeze an entire lemon and then I whisk in a tablespoon or two of olive oil AND THAT IS IT. I think this time I used my amazing Italian-ish dressing, but usually I just use the lemon juice and olive oil.
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