Miso Buttered Salmon

Miso Buttered Salmon

 

So now that you know how to make miso butter,  what do you do with it?  The truth is, there are a myriad of things that you could use miso butter on, one of my favorites is on veggies.  Especially corn.  Page loves corn, and I buy organic non gmo corn at the farmers market whenever it's in season.  I shave it and freeze it.  Then I throw it in a pot with no water and allow the water to cook off, once it has I add in miso butter, and let the butter  brown.  The kernels get the nutty flavor from the brown butter, with an unami flavor from the miso--talk about delicious!!  Besides corn, I love it on green beans, sauteed spinach, asparagus, brussel sprouts, cabbage--just about any veggie you can think of, miso butter makes it better.   Do you know what else miso butter makes better?  Meat! Almost every kind of meat.  Steak with miso butter is a revelation! Seafood with miso butter is ascension!   This recipe is so delicious, I find it hard to eat salmon any other way.  Every bite of this deserves it's own moment of silence, it's own moment of indulgence.

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Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

1 lb salmon steak, patted dry

2-3 Tablespoons of miso butter

1/2 teaspoon of garlic salt more if you desire

Directions: Pre-heat oven to 425F.  Season salmon steak with garlic salt.

Using a butter knife apply a thin layer of miso butter on the top and sides of the salmon.

Place the salmon on a foil lined baking sheet, then place in the oven for 10-12 minutes, or until salmon is cooked through.  In my experience 10 minutes is usually the perfect time, you only want to go longer if you salmon steak is thicker than 1 inch.  Longer than 15 minutes and your salmon is probably over cooked.

Remove the salmon from the oven.  It should be nice and caramelized on top.  Serve and enjoy!

 

Garbanzo Bean Salad with Lime Herb Vinaigrette

Garbanzo Bean Salad with Lime Herb Vinaigrette

 

Salads are the perfect lazy meal. Add a little of this and a little of that and you have a great meal that didn't involve 1 minute of cooking. It's no wonder I love them so much.  When I'm in the mood for a hearty and filling salad, I always use legumes as base and build out from there. This salad makes the perfect lunch, or lazy dinner.

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Ingredients:

10 ounce can of organic garbanzo beans--drained and rinsed

1/2 cup of  organic persian cucumbers, diced

1/2 cup of organic radish, diced

1/2 cup of organic bell pepper, diced

3-4 oz of Feta cheese--crumbled

Sea salt to taste

Lime Herb Vinaigrette

1/4 cup of fresh organic lime juice

3 tablespoons of olive oil

3 tablespoons of finely chopped fresh mint

1 medium clove of garlic, grated

1/2 teaspoon of ground cumin

Sea salt to taste

Directions:  Add all of the ingredients for the Lime herb vinaigrette to a bowl,  whisk together and set aside.  To a large bowl add the ingredients for the salad, season with sea salt and toss gently.

 

 

 

Pour the vinaigrette over the salad, toss once more and enjoy!

 

Oven-Roasted Broccolini with Lemon-Garlic Parmesan

Oven Roasted Broccolini with Lemon-garlic Parmesan

 

Going to the Farmer's market on Sunday has become routine for my family.  My daughter gets excited about going and so do I.  I never know what my weekly meal plan will include until after I've forged my way through the market.  This week the pickings were slim.  I don't know if was just extremely busy before we got to the farmer's market, or if the farmer's just didn't have much to share.  Either way, I left with only two produce items--broccolini and strawberries.  Not my usual bountiful assortment.  I had no idea how I was going to prepare the broccolini, and decided just before cooking it, to roast it and top it with the lemon-garlic parmesan mixture.  The flavors sounded like they would pair well to me, so I took an chance, and I'm so glad I did.  Beside's my Roasted Broccoli with Garlic--this is new favorite way to prepare broccoli. For my Paleo, Vegan, and Whole 30 friends leave out the cheese, this is still great without it--the lemon really makes this broccolini sing!

 

 

 

Prep time: 5 minutes

Cook time: 10-15 minutes

Ingredients:

1lb of organic broccolini (can sub broccoli)

1/2 cup of freshly grated parmesan cheese

1/2 teaspoon of lemon powder (can sub 1 teaspoon of lemon zest)

3 cloves of garlic, minced

2 Tablespoons of oil plus an additional 2 teaspoons

sea salt to taste

Directions: Pre-heat the oven to 450F.  To a small bowl add parmesan, garlic, and 2 teaspoons of oil,

mix well and set aside.

Line a bake sheet with foil, add the broccolini, 2 tablespoons of oil, and sea salt and toss well.

Place in the oven for 10 minutes.  At the 10 minute mark, remove the sheet pan from the oven, and top with the lemon-garlic parmesan mixture.

Return the pan to the oven and cook for an additional 3-5 minutes or until the parmesan browns, remove from oven, serve and enjoy!

 

If you like this recipe you might like my recipe for Roasted Brussel Sprouts with Parmesan, Lemon and red pepper flakes, or my recipe Parmesan Chicken with Roasted Romaine.

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Oven Roasted Sweet Potatoes with Rosemary

Oven Roasted Sweet Potatoes With Rosemary

 

Do you like sweet potatoes?  I love them!  My husband--not so much!  Enter this recipe and he is a convert!  I just love a recipe that can convert someone, don't you? The best part of this recipe? Three ingredients AND it's super easy!

 

 

 

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

3 cups of cubed organic sweet potato

1 tablespoon of fresh or dried rosemary

2 tablespoons of coconut or olive oil

sea salt to taste

Directions: Pre-heat your oven to 425F.  In a large bowl toss together the sweet potato cubes, rosemary, sea salt, and oil--making sure that all of the potatoes get coated in oil.

Add the potatoes to a foil lined bake sheet and cook in the oven for 15-20 minutes or until potatoes take on some color.  Remove from the oven, serve and enjoy!

Grilled Cumin Spiced Chicken Kabobs

Grilled Cumin Spiced Chicken Kabobs

I made these chicken kabobs over the fourth of July weekend, and everyone loved them.  They were super easy to make and didn't require a lot of time or effort to marinate. They're a perfect quick fix dinner item, so I'm giving you the recipe.  My husband is still raving about these.  It just goes to show that a great meal doesn't require a lot of time or ingredients.

Prep time:10 minutes

Cook time:15 minutes

Total time: 25 minutes

Ingredients:

1lb of boneless skinless organic chicken thighs--cubed

1 teaspoon of cumin

1 teaspoon of paprika

2 cloves of garlic, minced

1/4 cup of flat leaf parsley, finely chopped

Sea salt to taste

Directions:  In a large bowl mix the ingredients for the chicken kabobs together,

Then place the chicken on skewers:

Grill chicken on a hot grill until cooked through, about 10-15 minutes 

 Serve and enjoy!

Roasted Broccoli and Garlic

Roasted Broccoli and Garlic

Trying to get my daughter to eat and love broccoli has not been easy.  This whole food texture thing she has is more trouble than I initially thought.  I mistakenly thought that since she loves roasted cauliflower then roasted broccoli would be a no-brainer---apparently not so with her.  Despite her refusal to eat broccoli, this roasted broccoli and garlic dish has become a new favorite for my husband and I.  We both love it! Not only do we love it, but I served it to some friends, and they loved it too!  I'm just going to have to keep trying with my daughter, she has not been won over by a love of broccoli--yet!

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Ingredients:

2.5 cups of broccoli sliced

3 large cloves of garlic sliced thinly

Coconut oil spray or 3 tablespoons of olive oil

Sea salt and black pepper to taste

Directions: Pre-heat oven to 400F degrees. Line a sheet pan with foil and spray it with coconut oil. Add broccoli, and sprinkle with sliced garlic.  Season with sea salt and black pepper then spray the broccoli generously with coconut oil spray.  If using olive oil, add broccoli to a bowl with olive oil and toss until broccoli is coated, then add it to the sheet pan, sprinkle sliced garlic, season with sea salt and black pepper. 

 Place in the oven and cook for 10-15 minutes or until broccoli starts to brown a bit.  Remove from oven, serve and enjoy.

Cucumber Tomato and Feta Salad with Balsalmic Vinaigrette

Cucumber Tomato and Feta Salad with Balsamic Vinaigrette

Salads are my go to lazy girl side.  They require minimum effort and absolutely no cooking.  It doesn't get much better than that in my book, and salads are good for you.  Salads also go with practically everything.  My husband is a big fan of salads in general, he's one of those people who has to have a meal anchored by vegetables or he doesn't feel like he has gotten a complete meal.  I'm like that too.  When we traveled to Puerto Rico several years ago, we were both impressed with the food: steak, chicken, rice and beans, peppers, plantains. However, the food was always missing that anchor of vegetables, which we are both accustom to.  We always asked if there was a vegetable dish that we could order to round out our meal. We never found a vegetable dish, but they always had a basic salad.  

Prep time: 7-10 minutes

Cook time: none

Total time: 10 minutes

Ingredients:

1 medium cucumber sliced thinly or cubed

1/2 cup of organic cherry tomatoes sliced in half

1/4 cup of crumbled feta cheese

Ingredients Balsamic vinaigrette:

Sea salt to taste

Black pepper to taste

4 tablespoons of Balsamic vinegar

1 small clove of garlic chopped finely

3 tablespoons of olive oil

Directions: Add the cucumber and tomatoes to a medium sized bowl, top with feta and set aside. In a small bowl whisk the ingredient for the vinaigrette, spoon over the cucumber salad and enjoy!

Grilled Asparagus

Grilled Asparagus 

Asparagus season is almost over here. If you are not paying attention the season can pass in the blink of an eye.  One of my favorite ways to make asparagus is on the grill.  The smokey flavor from the grill pairs well with the fresh crispness of this stalk green. Grilled asparagus has many fans in my house.   


Prep time: 2 minutes 
Cook time: 8 minutes 
Total time: 10 minutes  

Ingredients: 
1lb of asparagus bottom stalk portion removed 
1 tablespoon of coconut oil 
sea salt and black pepper to taste 
1 Tablespoon of fresh lemon juice   

Directions:  Lay asparagus on a flat plate, drizzle with coconut oil, season with sea salt and black pepper, and roll to spread seasoning.  Place asparagus on a hot grill, and grill until done about 8 minutes. Remove from grill, drizzle with a little bit of lemon juice, or with my spicy mustard vinaigrette and enjoy!   

Grilled steak salad with Spicy Mustard Vinaigrette

Grilled Steak Salad with Spicy Mustard Vinaigrette 

Boy has it been hot here! For the past 2 weeks temperatures here have stayed above 100 degrees and that's in the shade. When it gets this hot, the last thing I want to do is move, let alone cook. The grill has definitely been a life saver for us these past few weeks. It allows me to push all the work of cooking onto my husband. He loves grilling--thank The Lord! Since he is so happy to cook on the grill, I thought I'd make a steak salad, which requires little effort from me other than cutting veggies, and marinating the steak in my FoodSaver. Oh and making a vinaigrette to go on the salad. All easy, peasy, lemon queasy;-)

Prep time: 10 minutes

Cook time: 5-7 minutes

Total time: 17 minutes

Ingredients:

1lb of flank or skirt steak

3 cloves of garlic pasted

1 tablespoon of olive oil

1 tablespoon of lemon juice

Sea salt and black pepper to taste

5 cups of mixed organic salad greens

1/2 cup of  organic cucumber cubed

1/2 cup of organic orange bell pepper sliced

2 small organic  heirloom tomatoes sliced and quartered

1/4 cup of radish sliced thinly

Ingredients for  Spicy mustard vinaigrette

1 teaspoon of Dijon mustard

1 tablespoon of lemon juice

1 tablespoon of sherry vinegar (or red wine vinegar)

1 small clove of grated garlic

4 tablespoons of olive oil

1/8 teaspoon of Worcester sauce (optional)

1/2 teaspoon of maple sugar (can sub with maple syrup, agave, or honey)

Sea salt to taste

Directions: in a small bowl whisk all the ingredients for the vinaigrette together and set aside.  In a large bowl toss together the mixed greens, cucumbers, bell peppers, and tomatoes and set aside. In another bowl Mix together the pasted garlic, lemon juice, and olive oil. Season the steak generously with sea salt and black pepper, then pour the lemon and garlic marinade over both sides of the steak. Grill the steak for 5-8 minutes on each side, let it rest for 5-7 minutes, then slice on a bias, and serve over the salad. Top with a few spoonfuls of mustard vinaigrette and enjoy.