Brunch, Fish & Seafood, Lent, Lunch

Salmon Cakes Revisited

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A whole side of salmon was on sale and with school back in full swing, I needed a healthy portable lunch.  I love seafood in cake form.  I have posted tuna and salmon cakes before.  Here is another rendition of it!

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To start, you will need a whole bunch of tarragon, chives and parsley chopped up.  When I say a bunch, I mean the entire bunch that comes in the package at the store ! Add the zest of two lemons to it.  This a fresh herb mixture and I only used half of it in the cakes and saved the rest for meatballs and salad dressings.

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Next, roast the side of salmon, low and slow.  300F for about 40mins.  I simply seasoned the fish with salt and pepper.  I used two sides of salmons, because I wanted to make extra cakes for freezing.

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Flake the fish and add to a bowl.

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Add half the herb mixture or less depending on how much you like fresh herbs.  Then add two eggs, 1/4 cup of panko bread crumbs and 3Tbsp of plain greek yogurt.

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Mix thoroughly and form into cakes.

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At this point, you could freeze them on a cookie sheet till firm and store in a ziptop bag for upto a month.  Simply thaw in the fridge prior to frying.

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However, before you freeze them, I encourage frying up one piece and tasting this delicious creation.  Happy school lunching !

Lunch, Sides

Saffron Quinoa with Black Beans and Sage Roasted Butternut Squash

Ingredients:

1 cup tri-colored quinoa, rinsed

2 cups low sodium chicken broth

1 pinch of saffron

1 can of black beans

3 cups of cubed butternut squash

2 tsp of dry sage

1 tsp of chilli powder

2 tbsp of olive oil

salt and pepper to taste

Method:

Add rinsed quinoa to chicken broth and saffron and pinch of salt.  Cook quinoa.

Once quinoa is cooked, add rinsed black beans.

In the mean time toss squash in olive oil, salt, pepper, sage and chilli powder and spread on a cookie sheet

Roast at 400F for 20mins, till cooked through and golden.

Toss squash with quinoa and black beans and garnish with chopped scallions.

Breakfast, Brunch, Lunch

Frittata of Ham, Mushrooms and Roasted Red Peppers

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Happy New Year ! With the holidays behind us, I am sure we all trying to eat a little better–however, our fridge is probably still full of leftovers.  Ham and eggs are sure to found in the fridge or positively on sale at the market.  With help a jar of store bought marinated mushrooms and peppers you can whip up this super healthy, speedy meal suitable for breakfast, brunch or lunch.

Ingredients:

16 oz of liquid egg whites

1 jar of marinated mushrooms and roasted red peppers

1 ham steak, cubed

1/2 tbsp of dried parsley

1 tsp of olive oil

salt and pepper to taste

Method:

Preheat oven to 350F

Saute the cubed ham steak in oil till brown in a oven proof skillet

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Add the jar of peppers and mushrooms and sauté till most of the liquid is drained.

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Add the eggs, parsley, salt and pepper and finish the dish by baking in the oven, for 25-30 mins or till the eggs are set.

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Serve hot or room temperature !

 

Asian, Dinner, Lunch, Poultry, Quick Dinner

Oven-braised Soy-Sriracha Chicken

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I was tried of my usual baked chicken lunches, so I decided to add an Asian flare to it.  Sriracha is all the rage in recipes now so I decied to hop on that band-wangon and  give it a shot.  This recipe can very well be done on the stove top, but with all the rain we have been getting I thought turning on the oven would be a good idea.  I hope you enjoy this recipe !

Ingredients:

4 large boneless skinless chicken breasts

1/4 cup soy sauce

2 Tbsp of rice wine vinegar

2 Tbsp of Sriracha

1 inch ginger, thinly sliced

1 tsp of sesame seeds

Method:

Marinade the chicken breasts with all the ingredients, overnight in an oven proof dish.

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Preheat the oven to 375F

Bake the chicken, covered for 30 mins.

For the last 15 mins ( or till the chicken is cooked through), remove the cover and spoon the pan broth over the chicken every 5 mins.

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Let the chicken cool a little bit, serve slice and spoon over the pan juices.

I eat it as is, but a side of jasmine rice would fork really well.

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Brunch, Lunch, Quick Dinner

Spinach and Roasted Red Pepper Hash

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So I am back to my regular routine of working in the lab.  Which means, I need to start making lunches and dinners ahead of time.  This recipe a healthy take on a classic hash….no potatoes, no oil, no bacon–but packed with flavor ! Here goes !

Ingredients:

1, 16oz bag of frozen chopped spinach

1 jar of roasted red peppers ( choose your own size based on how much peppers your want)

6 eggs

1/2 tsp of nutmeg

1 tsp of crushed red pepper

salt and pepper to taste.

Method:

Preheat oven to 350F

Sauté spinach, sliced peppers and seasonings till everything has wilted.

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Crack the eggs directly into the pan and transfer then pan to the oven.

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Bake for 10-15mins till the eggs set.  This also based on personal preference.  Some people like their yolks runny and some like them set.  So adjust your back time according.

Serve family style–for brunch, lunch or dinner.  Crusty bread and a light fruit salad would complete the meal !

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Lunch, Poultry, Quick Dinner

Chicken and Asparagus roll-ups

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My favorite spring vegetable is Asparagus and I can never think of enough ways to cook it–not that you really need to do much to them if they are super delicious.  So I thought about making this recipe.  I had read several variations on this and I adjusted it to fit my busy schedule…..so here goes !

Preheat oven to 400F

Season a bundle of asparagus with salt, lemon pepper and red pepper flakes and a drizzle of olive oil

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on the other hand, pat dry 1 lb of thinly sliced chicken breasts ( about 5 pieces in a packet) and season both sides with salt.

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wrap about 4-5 asparagus spears in the chicken breast and secure with a toothpick.

 

Place the rolls, seam side down in a glass baking dish and season the top sides of the chicken breast with Montreal steak seasoning and drizzle olive oil.

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Bake for about 20min till the chicken is cooked through.  Cook time might vary based on the thickness of the chicken slices.

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Enjoy warm with a bowl of soup or some buttered pasta !

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French, Italian, Lunch, Salad

Nicoise goes Italian

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Recently I met up with a dear friend of mine who happens to be from Italy.  Of all the things that she gave me were  two cans of really good italian tuna packed in good olive oil.  I looked through my pantry and some ingredients called for a traditional French Nicoise salad, but then some of the others screamed Italian, so this is what I can up with.  Barely no cooking involved, just a combination of good ingredients and super healthy.  Should you choose to be a purist I am attaching a link to Julia Child’s Salade Nicoise recipe.

http://abcnews.go.com/GMA/recipe/julia-childs-salade-nicoise-8255829

For my rendition you will need:

Hard boiled eggs

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Flash steamed green beans (I would go for fresh beans, even though I used canned beans)

Artichoke hearts

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Sundried tomatoes

Good Tuna packed in good Olive oil.  You could also get adventurous and poach tuna fillets in olive oil and then flake them.

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capers

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salt and pepper for seasoning.

Now assemble according to your taste.

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Asian, Lunch, Quick Dinner

Salmon Edamame cakes

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Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays.  Mostly yogurt and salads and grilled chicken and fish.  But now its time to cook again and make school lunches and dinners–back to the grind.  So, sticking to “let’s get healthy” idea, I can up with this recipe.  canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items.  You could turn it into burgers but like most of my cakes and patties I like them without the bread.  So here goes.

Ingredients:

2, 14.7oz cans of salmon

1, 9oz bag od shelled edamame

1/2 tsp of garlic

2 tsp of ginger

2 tsp of red pepper flakes

2 Tbsp of soy

A dash of lime juice

2 eggs

2/3 cups of panko

Method:

Flake the salmon after removing the skin and bones.

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Saute edamame with ginger, garlic, soy red pepper flakes.

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Blend the edamame mixture to a course texture.

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Mix with the salmon.  At this point you could taste the mixture to adjust salt.  I did not need to add any, you might.

Add eggs and panko and stir till mixed thoroughly.

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Form into 12 cakes using an ice cream scoop.  Brush the tops with a little bit of olive oil.

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Bake in a 350 degree pre-heated oven for 20-25 mins till golden.

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Serve hot !

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Lunch, Poultry, Quick Dinner

Chicken, Apple and Sage Patties with Homemade Cranberry Sauce

I will not take credit for coming up with these recipes.  I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes.  Also,  you could use thanksgiving leftovers to make these recipes as well.

For the Cranberry Sauce:

Ingredients

  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

Directions:

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

1  tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1.  Heat the olive oil in a medium skillet.  Add the onion and sauté several minutes, until soft.  Add the apples and continue to cook until they just begin to soften.  In a large bowl, combine the onion-apple mixture with the remaining ingredients.


2.  Using your hands, form the mixture into 10 small patties.

3.  Preheat oven to 375F.  Brush patties with oil and bake till golden brown and cooked through, about 30 mins.

Serve warm with the cranberry sauce.  This can be made into a sandwich too !

 

Lunch, Salad, Sides

Roasted Acorn-Squash Salad

This was my first time cooking Acorn Squash so I am quite excited about this salad.  My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it.  It will also be a great side dish to any sunday roast dinner.  I hope you enjoy it.

Ingredients:

1 lb acorn squash cut up into wedges

1.5 tbsp of olive oil

2 tbsp of balsamic vinegar

1/2 tbsp of dried rosemary

salt and pepper to taste

1, 7oz bag of arugul greens mix

Your choice of Nuts and dried fruit to dress up the salad.  I used pecans and cherries !

Method:

Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.

There will be some dressing left after coating the squash which could be used to dress the salad.  If not, feel free to make extra dressing or use a dressing that you would use otherwise.

Add the squash to the leaves, add the nuts and berries and serve warm !

Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad.  Enjoy !