Katie: Since resolving to overcome my trepidation of preparing fish, I’ve tried a few more recipes. While they may not be as visually appealing as the Maple-Glazed Salmon, I would still highly recommend them.
The first one I tried was Oven-Roasted Salmon with Pomegranate-Ginger Sauce. I had been saving a bottle of the trendy POM Wonderful pomegranate juice for something special. I found this salmon recipe on the McCormick website and followed it as written. I brushed the fish with olive oil and sprinkled it with sea salt and thyme before placing it in the oven. The sauce was made by boiling pomegranate juice with cider vinegar, sugar, and ground ginger to reduce it to a thicker glaze. If I made it again, I would probably sprinkle the fish with freshly ground black pepper in addition to the other seasonings and reduce the sauce to make it a bit thicker. I served the fish with roasted mashed parsnips (flavored with nutmeg) and bulgur pilaf. It was a delicious, healthy meal!
The second salmon dish I tried was a recipe for Bourbon-Glazed Salmon from Cooking Light. First, I marinated the salmon in a mixture of brown sugar, bourbon, soy sauce, fresh ginger, fresh lime juice, garlic, and black pepper. Then, I cooked it in a grill pan and sprinkled it with toasted sesame seeds. It tasted really delicious. I served it with millet pilaf and Soy-Glazed Sweet Potatoes. It was also a really good meal!
Matthew: This dish is what results when I’m not quite sure what I want for dinner. First, I head to the Willy Street Co-op and look for vegetables that look good. This week, I found some golden beets. I supplemented those with a sweet potato and some turnips. At home, I roasted all the veggies with some olive oil and then thought about making them more exciting. I hadn’t made a curry in a while, so I used some hot curry spices and tossed in a can of crushed fire-roasted tomatoes. I was going to eat it with brown rice, but I ran out of time and found some french green lentils instead. It’s not anything spectacular, but it’s a good, healthy dinner.
Matthew: I think I first learned of tagine back in high school French class when we had a vocabulary unit on Morocco. The textbook had an illustration of an outdoor market in which there was a funny looking ceramic dish and a plate of couscous with raisins. The funny looking dish, called a tagine, helps to trap moisture inside (which is useful in the desert), by having water condense on the sloped sides. I haven’t purchased a tagine yet, so I thought I would try making this recipe from the Stay at Stove Dad blog in a slow cooker. For the recipe, I purchased some organic, grass-fed beef stew meat from the co-op. It was expensive, but really good quality beef. The tagine spices (cinnamon, turmeric, cayenne, paprika, and ginger) didn’t overwhelm the dish, but instead created a subtle, exotic flavor which paired nicely with the green olives. I hope to make this again and perhaps experiment with other tagine recipes in the future.
Bill: We’ve been roasting our fresh vegetables in the oven or on the grill. One of our favorites is roasted Asparagus which is simple to make tossed in a little olive oil, lightly salted and roasted at 400 degrees for about 12-14 minutes. We decided to try this recipe for roasted broccoli recently and it tasted great. We also did a variation on this using cauliflower. It took a little longer to roast, but was the best tasting cauliflower I’ve ever had. The toasted bread crumbs, garlic and Parmesan cheese all add great flavor!
Katie: When I first heard about mole, I was curious. Chocolate for dinner?? I knew I had to give it a try! I made a mole sauce using this recipe from Closet Cooking. It’s a fairly traditional recipe, using dried chiles, nuts, dried fruit, a banana, spices, and tomatoes. I’m not sure if the chiles I bought at the farmer’s market were the extra-spicy variety, but I’m really glad I added a bit at a time, since I ended up using much less than called for. Next time, I would probably use chili paste from a jar to save some time. I substituted 3 tablespoons of unsweetened cocoa powder for the chocolate and increased the cinnamon to 1 teaspoon. The chile and cocoa flavors were pretty strong, so I increased the amount of tomatoes (I used a total of three 14 oz. cans of drained diced tomatoes) before simmering the sauce. I then followed the instructions for Chicken Enchiladas in Mole Sauce, using 8 tortillas and 1 1/2 pound of shredded chicken. They turned out really well! I still had some sauce left over, so I decided to freeze it to use later.
I served the enchiladas with homemade refried beans and a salad. For the salad, I roasted about 2 cups of corn with 1 teaspoon of olive oil and salt and pepper for 20 minutes at 350 degrees Fahrenheit. I then mixed the corn with chopped grape tomatoes, 1 tablespoon white wine vinegar, and chopped fresh basil. It was also really delicious!
Katie: After having success with my Smoked Salmon Rolls, I wanted to try something else with smoked salmon and thought that pizza might be interesting. I found a couple of recipes for pizza with smoked salmon, but I ended up using the ricotta and chive filling that I used for the rolls, again substituting blended cottage cheese for ricotta. I baked the plain pizza crusts for about 10 minutes, then spread the crusts with the cheese mixture, sprinkled sliced red onions and capers on top, and baked them for another 5-10 minutes. I then topped the pizza with thinly sliced smoked salmon and fresh dill. It turned out pretty good! Next time, I would stick with my favorite pizza crust recipe, since the new recipe I tried took longer and seemed to dry out too much. Roasted red peppers might also be a good additional topping, since they went so well with the salmon rolls. I served the pizza with Bean Salad with Artichokes from Cooking Light, which was pretty easy to make and went well with the pizza. I ate my serving on top of greens.
JillPickle: I saw that our grocery store sold canned crabmeat so I found this recipe in my Cooking Light Cookbook. It was very easy and quick to make and tasted very good! I omitted the hot sauce, but we made some tarter sauce with mayo and chopped up pickles. I served it with orzo cooked in chicken broth with peas.
Posted in Dinner
Tagged crab, orzo, peas