Herb Crusted Salmon, Sauteed Mushrooms, and Roasted Broccoli

After my nice, relaxing (and too short) month-long winter break, I am now slowly and reluctantly getting back into the hectic routine of being a full-time student with a packed schedule of classes, work and homework. It's pretty crazy, but I wouldn't be doing it if I didn't love it!  And the funny thing about adding blogging into the mix, which I've learned after a few months now, is that I keep up with my blog posts more while in school when I have a hundred other things going on than while on breaks when I have nothing better to do. Funny how that works out. So anyway, these are a string of three recipes that I have saved up from a few weeks ago that make up a fantastic meal, or also taste great on their own.

HERB CRUSTED SALMON

I am a huge salmon fan and there are countless ways to prepare and enjoy this meaty fish.  Salmon is so versatile and tasty, not to mention full of omega-3 fatty acids, the really important, heart-healthy "good" fats. When buying salmon, it is best to look for wild-caught Alaskan Salmon (pretty much any type) or U.S. farmed Coho or Silver Salmon, which are the most sustainably caught options, according to Monterey Bay Aquarium's Sustainable Seafood Guide (click here to read more; they also have an iPhone app!). I bought a medium-sized frozen filet, thawed it out, brushed on some dijion mustard, and coated with a simple herb and panko bread crumb topping, then broiled it for about 15min or so. Delicious!

Ingredients: 

1 medium salmon filet, or 2 smaller filets, thawed

Dijon mustard

1/2 cup panko bread crumbs (regular bread crumbs work too)

2 tsp. olive oil

fresh or dried herbs (basil, thyme, parsley)

salt/pepper

Directions:

1. Preheat the oven to broil.

2. Coat the salmon with a thin layer of dijon mustard. 

3. Combine the bread crumbs, olive oil, herbs and salt/pepper in a small bowl and then it spread over the salmon filet and press down lightly. 

4. Broil the salmon for about 15min or so, checking frequently until almost cooked through and browned on top.  Serve and peel back the bottom layer of skin before eating. Enjoy!

SAUTEED MUSHROOMS AND ONIONS

Next up- a really simple and classic side dish that I love making during these cold winter days.  I know some people are picky about mushrooms, but not me - I enjoy any kind of mushroom prepared any way. Mushrooms are so earthy and hearty (a great meat substitute!), and they are extremely low in calories, high in fiber, and packed full of all sorts of beneficial minerals.  Sauteeing mushrooms with some garlic, onions and herbs is one the quickest, easiest, and most delicious way to enjoy these magnificent fungi! 

Ingredients

1 tblsp olive oil

1 large or 2 small cloves of garlic, minced

1 large onion, thinly sliced

~2 cups organic crimini mushrooms, sliced (or any kind of mushroom)

salt/pepper

herbs: thyme, rosemary and sage are my favorite with mushrooms!

Directions:

1. Heat the oil in a large skillet, add garlic and onions over medium heat.

2. Cook for about 5 minutes until softened, stirring frequently.

2. Add the mushrooms, salt, pepper and herbs and continuing cooking until the mushrooms are soft and dark brown, another 5 minutes or so. Enjoy!

ROASTED BROCCOLI WITH GOAT CHEESE

Roasting is one of my favorite cooking methods when its cold outside because of its warming effect on the body and because of how fantastic it makes my house smell (unless I burn something, of course, which happens from time to time). Broccoli is usually a favorite vegetable among people (which is awesome since broccoli is a cruciferous, anti-oxidant-packed, cancer-fighting vegetable), but most people don't typically think of roasting it. Well, if you've never tried roasted broccoli before, then you are definitely missing out! Top with some goat or feta cheese and you've got a great little side dish to complete this colorful and nutrient-packed meal! 

Ingredients:

2 heads of broccoli (about 2 cups, chopped)

Olive oil

Salt/Pepper

Goat or feta cheese

Directions

1. Preheat oven to 375 degrees.

2. Chop the broccoli into bite size pieces and spread onto a cookie sheet.

3. Lightly coat and mix with olive oil, salt and pepper. 

4. Roast for about 25-35 minutes, stirring occasionally, until the broccoli is golden brown and slightly crispy.  ENJOY!

APPLESAUCE!

Yummmm.. who doesn't love applesauce? It's one of those simple foods that brings back warm, childhood memories and that I still enjoy eating as an adult. That being said, store bought applesauce doesn't even come close to a homemade batch of the real deal. The store bought stuff usually has tons of added sugar (1 cup of Mott's original applesauce has 22g of sugar- that's almost 6 teaspoons of sugar!) and other unnecessary chemicals and preservatives.  Making REAL applesauce is so easy and delicious, and you get to control what goes into it.  Also- here's a BIG money-saving tip... you can buy a huge bag of apple "seconds" (the picked over apples with a few bruises here or there that you can just cut off) from the farmers market for a whopping $1.  That's right, one dollar for a large bag (see below) of a good variety of apples that no one else wanted will make two enormous pots of applesauce. You just can't beat that!

There is no real recipe to making applesauce- it turns out differently every time I make it depending on the types of apples I get in the bag and the types of spices I have on hand to throw in until I'm happy with the taste. The only real effort in making applesauce is cutting off any bruises and chopping up all the apples in chunks (skin on or off depending on your preference- I love keeping the skin on for some extra texture). 

After that, you just throw the apples in a pot with some liquid (I used the juice of one lemon and a splash of brandy) and cook them down until they are nice and mushy, stirring occasionally (about 30min or so). I also added one cinnamon stick, some freshly grate ginger, a dash of nutmeg and a small drizzle of local, raw honey for a hint of sweetness. You can leave it chunky or use an immersion blender or regular blender to get it to a finer consistency, if you wish.  And that's it! The finished applesauce will keep for a few days, probably up to a week, in the fridge, or you can easily freeze the leftovers for later use. ENJOY!

*** After sending this out to my friends and family, I received an email back from my Nana that I would like to share with everyone:

"Allison:  Remember, Uncle Fritz’s nickname for you was “Applesauce”!!  My Mother, Nanny, made her own applesauce and when the apples were cooked, she put them in a screen cone shaped colander, and mashed them with a pointed wooden mallet, turning it around until all were mashed to her liking.  I have made applesauce myself many times at Piney.  It was really neat to use...  I like your recipe."

Thanks for your note, Nana :-) It's always fascinating for me hearing stories about how food was prepared years ago, before the extreme technological innovations and the development of our industrialized food system.  The beautiful art of cooking fresh, homemade meals has been lost by too many people of our generation, and it's a damn shame.  Let's work to regain and preserve this lost art by continuing to spread the joy of cooking! 

Spinach and Arugula Salad with Oranges, Cranberries, Walnuts and Goat Cheese

Happy Meatless Monday everyone! It sure is a tired Monday for me, as I am still recovering from a weekend trip to NYC for a reunion with my college roommates, which was so much fun.. probably too much fun :-).  Though I often dread going back to school or work on Mondays, I really do treat Mondays as an opportunity to get back on track and start the week off on a good note; so no matter what happened during my weekend or the previous week, Monday brings a fresh start and a new set of goals to achieve. That is what I find so great about Meatless Monday- it is one simple goal you can set for yourself each and every week to kick start your health habits and even your creativity. Okay- that's enough ranting about Meatless Monday.. but seriously, if you haven't gotten on board yet, it's never too late to try it out! And if you already are a Meatless Monday fanatic like moi, then keep up the good work and spread the word!

So how about a nice, seasonal salad recipe for today? I'm definitely feeling in need of a healthy salad after overindulging myself this weekend (why are NY bagels so amazing?!).  I know winter is usually the time for soups, stews and lots of heavily cooked, warming foods; but it's nice to mix things up every once in a while and to eat a cold, uncooked, loaded green salad.  I made this salad with some spinach and arugula from the farmers' market, which you should still be able to find this time of year; and I added a fresh orange, some dried cranberries, walnuts, goat cheese and a homemade balsamic vinaigrette (you'll never need to store-bought dressing again once you realize how easy and tasty homemade dressings can be.. without all the added chemical preservatives, emulsifiers and stabilizers, etc) for a really flavorful and satisfying stand-alone salad.  This salad is packed full of important vitamins and nutrients, fiber and good fats to help boost your immune system and keep you sick-free all winter long.  Feel free to be creative and add in whatever veggies, nuts and fruits you have on hand!

SPINACH & ARUGULA SALAD WITH ORANGES, CRANBERRIES, WALNUTS, GOAT CHEESE & A HOMEMADE BALSAMIC DIJON VINAIGRETTE 

For the Salad- Mix together: 

1 big handful of mixed spinach and arugula (or any mixed salad greens), washed and dried 

1 orange, peeled and cut into big chunks

Sprinkle of dried cranberries

Sprinkle of chopped walnuts (pine nuts, almonds, or pecans would also be good)

1-2 Tblsp of goat cheese, crumbled

For the vinaigrette- Combine to taste: 

~1 Tblsp dijion mustard

~1 tsp honey or agave syrup

~1/4 cup balsamic vinegar 

~1 Tblsp extra virgin olive oil

Salt/pepper and any other herbs or spices you wish. So easy, so good! 

Awesome Lentil and Barley Salad

With my new obsession of storing and organizing my kitchen ingredients in mason jars and clear canisters after reading Amy Pennington's Urban Pantry, I've been stocking up on lots of bulk items to fill all my jars - all sorts of grains, beans, nuts, dried fruit, flour, sugar.. you name it.  Buying these items in bulk is not only economical (a.k.a. so much cheaper!), but it also saves the excess packaging, and you have guaranteed, hearty and healthy ingredients on hand at all times for easy go-to meals. 

This definitely came in handy tonight because we are having a potluck lunch/surprise baby shower at work tomorrow and I said I would bring a main dish of some sort. So I cooked up some barley and lentils from my pantry stash, and mixed in some currants, capers, onions and almonds with an amazingly delicious and flavorful vinaigrette.. all inspired by one of my favorite cooking blogs "My New Roots" .  This salad is so fantastic and the flavors so unexpected; as Sarah Britton of My New Roots explains, "It is this special combination of flavors that creates a truly remarkable salad that is lip-smackingly tasty and totally addictive".... not to mention ridiculously healthy! It's also the perfect food to make ahead of time for a large group, as the flavors get better over time and it keeps and transports well. And feel free to mix up the ingredients or use what you have on hand- you really can't go wrong by adding anything to lentils and barley. 

AWESOME LENTIL AND BARLEY SALAD

Ingredients:

1:1 Ratio of barley to lentils (I used about 1.5 cups of each; green or brown lentils work best)

1 bay leaf

1 medium red onion, diced

1 cup dried currants

1/3 cup capers

3/4 cup almonds, dry-roasted, chopped

Optional add-ins: 

Walnuts (or any other nut)

Goat cheese

Seasonal veggies

Fresh herbs

For the vinaigrette 

(**Don't get overwhelmed with the list- If you have everything, great.. if not, just use what you have and it will still taste great!)

1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar

1 Tbsp. fresh lemon juice
1 Tbsp. maple or agave syrup
1 Tbsp. dijon mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Directions:

1. Rinse barley well, drain. Rinse the lentils separately, drain and put aside. 

2. Place barley in a large pot and cover with about 6 to 8 cups of water, bring to a boil, reduce to simmer. 

3. After about 15-20 minutes of cooking, add the lentils, one bay leaf, and some salt and pepper; and cook for an additional 15-20 minutes until the barley and lentils are cooked, but not mushy (check frequently to see when they are done so they don't get overcooked!)

4. While the lentils and barley are simmering, make the dressing by whisking or shaking together all the ingredients until well combined. 

5. Once the lentils and barley are done cooking, remove from heat, drain any excess water, if necessary, and put back into a large pot, bowl or tupperware. 

6. Add the onion, capers, currants and almonds (and any other add-ins), and toss with the dressing. Can be served warm, or put in the fridge to hang out for a day or two before serving cold. Most awesome lentil salad ever! 

Food Resolutions for You in 2011!

Just came across this great Huffington Post article, "11 Food Resolutions for You in 2011" that I had to share with everyone. If you're not already burnt out from setting resolutions for the new year, you gotta check this out and add a few more food-related ones to your list! Also - notice how Meatless Monday is #1 !! See.. the movement is spreading and I am not alone is my belief that Meatless Monday (EVERY Monday) is a great way to reduce meat intake, while improving your health and the health of the planet at the same time. 2011 is going to be a good year for us foodies spreading the love for local, seasonal, healthy, homemade food... so join the movement!

Click here to read the article. 

Lucky Black Eyed Pea Soup

Happy 2011! I hope everyone had a blast celebrating the new year and setting those infamous resolutions to start the year off on a good note.  I can't say that I intentionally set any specific goals for the next year, but I do hope to finish my grad program off strong, figure out my next career move, and have lots of fun new food adventures.  I've already been working on the latter, and for the next few weeks I will have a partner in crime in my kitchen, a.k.a. my boyfriend's sister, Emily. She's a 26 year old, incredible opera singer, who is in between performances right now, so she is staying with us in Baltimore while one of our other roommates is home for break. Emily is a ball of energy and not afraid to push my buttons and challenge me in the kitchen, so I can assure you that there will be some fun recipes and surprises over the next few weeks!

To honor my family's tradition of eating eating black eyed peas at the start of the new year for good luck, Emily and I made a hearty black eyed pea soup with chicken, brown rice, kale and lots of herbs and spices. This was the perfect soup to have after being out in the cold this afternoon watching the Ravens beat up on the Bengals. Playoffs- here we come... GO RAVENS! This soup's got everything you need for a healthy, satisfying meal in just one pot.  And if you make a big pot on Sunday then you can freeze the leftovers for ready-to-go meals throughout the next few weeks. 

LUCKY BLACK EYED PEA SOUP

Ingredients

2 cups dried black eyed peas

8 cups water

1/2 lb chicken breast

1/2 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

1 clove garlic

1 tblsp olive oil

1 bunch kale, washed and chopped

1-2 cups brown rice or grain blend

1 vegetable or chicken low-sodium bouillon cube (not a huge fan of these, but I do use them from time to time, as they are easy to keep on hand)

Herbs and spices: salt, pepper, bay leaf, thyme, sage, red chili flakes, cayenne

Directions

1. Wash and sort the dried beans. Put them into a large pot with the water. Bring to a boil, then reduce to a simmer and cook for about 30 min.

2. Meanwhile, coat the chicken with a little bit of salt and pepper on both sides and cook in a pan with some olive oil. Chop or shred into small pieces and set aside.

3. In the same pan, heat a little bit more olive oil and cook the garlic, onions, carrots, celery with salt and pepper until softened. 

4. Once the beans have cooked for about 30 minutes or so and are nearly soft, add the cooked vegetables, shredded chicken, brown rice, kale bouillon cube, and the rest of the herbs and spices to taste.  Cook for an additional 15-20 minutes and adjust spices as needed. ENJOY!

Special thanks to my roommate Leann for being a taste tester of the soup!