Broiled salmon with Mexican salsa verde + corn salad

Salmon is such a great fish and it is so easy to cook (not too mention oh-so-good for you). The options are endless. Furthermore, it's also good just plain and broiled. This makes for an easy weeknight meal.

I went ahead and paired it with Mexican salsa verde and a corn salad as adapted from Mighty Spice. Normally, I might just buy some good green salsa from Trader Joe's, but I'm on a roll with making most things from scratch. I've also discovered the endless opportunities for using my Cuisinart food processor (thank you, Ron). It has a new, permanent place on my kitchen counter. And we all know how I love corn, so this corn and tomato salad appealed to me.

Mexican salsa verde

As adapted from Mighty Spice Cookbook - Fast, Fresh, and Vibrant Dishes Using No More Than 5 Spices for Each Recipe

Serves 4.

Ingredients:

1 garlic clove

1 green jalapeño chili

6 scallions

1 tomato (or a couple small tomatoes)

2 large handfuls cilantro leaves

1 large handful mint leaves

2 large handfuls parsley leaves

juice of 3 limes

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

To make salsa verde, put all ingredients into a food processor with a scant 1/3 cup of water and blend until smooth.

Corn salad

As adapted from Mighty Spice Cookbook - Fast, Fresh, and Vibrant Dishes Using No More Than 5 Spices for Each Recipe

Serves 4.

Ingredients:

1 1/2 cups cherry tomatoes, halved

1 cup corn kernels

1 scant handful mint leaves, finely chopped

juice of 1 lime

1 tablespoon extra-virgin olive oil

Pinch of Kosher salt and freshly ground black pepper

In a mixing bowl, toss together the cherry tomatoes, corn, mint, lime juice, and oil and season with a good pinch of salt and pepper.

Mighty Spice actually calls for broiled red snapper for this meal, which I think would be good with the salsa and corn salad. However, Zack is not a big fan of snapper, so we opted for salmon but I think a whiter fish such as halibut could be good as well.

This was definitely better the next day, so really, the salsa and corn salad could be made ahead of time and kept in the refrigerator. All in all, a pretty simple but good meal.

Roasting my first whole chicken (amateur, I know) as I write, so I better run. More recipes to come soon! Cheers!  

Week Three: Spiced Pork Tenderloin with Sautéed Apples, Tomato Basil Soup, and Chicken and Summer Vegetable Tostadas

We're still cookin'. It was a great week.

Spiced Pork Tenderloin

with Sautéed Apples

As you may recall, we've been rolling in apples over here...from our Iced Oatmeal-Applesauce Cookies from Week One of my new meal planning adventure, to our actual homemade applesauce from Week Two. And believe it or not, we still had apples left to spare. I was lucky to find a perfect fall dinner recipe (with apples) pretty quick into my recipe research for this week.

This awesome recipe came from the November 2012 issue of Cooking Light, so very current, evidently.  Find the recipe here: Spiced Pork Tenderloin with Sautéed Apples. They recommend using Braeburn or Gala apples (whose red peels are very pretty in Cooking Light's picture of the recipe), but I just went ahead and used what I had on hand. The combination of apples with the thinly sliced shallots is really good. Furthermore, the flavors in this dish are really delightful and cozy for a cold, fall evening. Coriander, cinnamon, nutmeg, apple cider...okay, so this is pretty much dessert for dinner. But good for you...? Ha. No, but really, this is true. I also served this dish with sautéed green beans.

So. Since we're talking pork. How done is done? As in, how pink or not pink should your pork be? It's funny, because people usually error on the side of overcooking something versus undercooking. But for some reason, I tend to do the opposite. I am so terrified of overcooking things! I don't know what it is! I just hate when my chicken is dry because I sautéed it for too long. Or my cookies have a gritty crunch to them because they continued to brown/cook after I took them out of the oven. Do you hear me, or do you hear me? So what do you do? You look it up on the internet. And apparently the USDA standard for pork is 145-degrees, which was lowered from 160-degrees not too long ago (much to the happiness of many professional chefs (I mean, I think so, but I probably shouldn't say since it's not like I'm best friends with Michael Ruhlman or Anthony Bourdain)). But there's a good idea for you none the less: 145-degrees for pork.

Tomato Basil Soup

with Grilled Cheese and Ham Sandwiches

Since Nordstrom's Split Pea Soup was so tasty, I thought I would give another one of their soups a try. Seriously, when did Nordstrom become known for something more than clothes and whatnot? I've been pretty impressed with their recipes after I was gifted one of their cookbooks last year for Christmas.

Well, I thought this recipe that I found was actually one of Nordstrom's recipes...from one of their cookbooks. But after perusing the internet, I realized that this is someone's interpretation or imitation of some amazing tomato soup made at the Nordstrom Cafe. Long story short, I found this recipe from someone's blog through Pinterest. Find it here: Tomato Basil Soup. 

The flavor is really good. Make sure you use real good quality canned tomatoes, such as San Marzano tomatoes; can't go wrong. You know what they say, always use good quality ingredients, especially if there are very few ingredients being used.

So, I'll just be honest and say that I sort of felt like I was eating really good marinara sauce while eating this soup. The writer and creator of the recipe said to leave a little texture to the soup when pureeing it with an immersion blender, and let's just say I think I left plenty. I would recommend not as much next time around. However, that being said, the flavor was fantastic and this soup was great with grilled cheese and ham sandwiches.

This is the greatest bread for grilled sandwiches and French toast.

It sort of feels like cheating using canned tomatoes, but hey, that way you can make a good tomato soup all year round. Plus, you don't have to wait or try to find perfectly ripe tomatoes, which is hard sometimes. And goodness, don't make tomato soup with tomatoes that are not truly juicy and red, and pretty much falling apart. I've done that before. You'll end up with orange tomato soup. Not so great. Nice and ripe canned tomatoes. Great.

Chicken and Summer Vegetable Tostadas

Yes, I realize it's not actually summer right now...

I happened to find and tear out this recipe at the same time as the pork tenderloin recipe above. So, this one is also from Cooking Light. Find the recipe here: Chicken and Summer Vegetable Tostadas. Using frozen corn makes this a year-round option, but there's nothing like fresh corn on the cob. So I bought frozen corn on the cob, but it was a little strange. Kind of soft and not the same as fresh corn on the cob. Probably won't do that again. Luckily, the flavor was good and the lack of crisp-tenderness that I was wanting wasn't all to evident once stirred into the rest of the dish. Who knows, maybe I overcooked it and that was the problem. But I'm the one who never overcooks anything, remember? He he.

I've made tostadas like these before with the corn, zucchini, and red onion. It really is a great flavor combination. Plus, some good salsa verde just tops it off. Yum. The flavors and textures are just so wonderful.

A great, spicy salsa for dishes like this.

We made it easy and just made tacos (warmed our tortillas instead of toasting), but either way is delicious. Goodness, you could make burritos with this too. You could make a kind of fresh Mexican pizza. Ha ha. Okay, maybe that would be weird, but what I'm getting at is the is a great chicken and vegetable mixture.

That's it for now. Have a good weekend!

Week Two: Lentil and Sweet Potato Stew, Pasta with Light Turkey Ragu, Tortilla Soup, Applesauce, and Pumpkin-Spice Rice Krispie Treats

We are cookin' over here! I don't really know how something as boring as "meal planning" could get me so excited about cooking. I don't know about you working folks out there, but sometimes making dinner isn't the first thing you really want to do after a long day at work. Let alone, making up lunches to take to work the next day after you do dishes from dinner, when you really just want to relax or maybe exercise or hangout with your husband.

Now, I've realized it's not the cooking that I dread doing after work. It's the stress of, "oh, shoot, I need to run to the store because I don't have that on hand" or "wow, I wish I would have realized that this recipe takes like 4 hours to make and we won't be eating until 9 o'clock tonight." That's the thing! If you set aside a little time over the weekend or on Monday to plan out the week and grocery shop, you save yourself so much stress. Plus, it gives you more opportunity to eat more healthily and less of an inclination to grab take-out for lunch. And the idea of being able to pull good menus to use that I have from the past sounds just great.

Lentil and Sweet-Potato Stew.

Alright. So, Lentil and Sweet-Potato Stew. This was really delicious. And again, a recipe I found on Whole Living, one of Martha Stewart's websites. I know, I know...I keep going back to it, but all the recipes are so good! And this stew was no exception. Mildly spicy, with a subtle curry flavor, and packed with vegetables including sweet potato (evidently), onion, carrot, celery, and green beans. I almost considered adding some sort of meat, but I figured that the sweet potato and lentils would make it hearty enough, and they did. This soup stands alone.

When it comes to my next recipe, I have a confession. I do not have a Pinterest account (yet), because if I did, I would spend way too much time browsing recipes, home decor, arts and crafts, and whatever else happened to strike my fancy. Therefore, I have resorted to browsing through recipes only and I am already addicted. Now you may find a wide range in terms of quality when it comes to recipes on Pinterest, but there are also many gems which I simply take a screen-shot of and save for later. He he.

Now that you all know about the values of Pinterest, we can talk about the Penne with Light Turkey Ragu. So simple, and very tasty. Ground turkey, leeks, oregano, basil, tomato...delicious. I love leek; such a great vegetable. The recipe calls for penne, but I just used the pasta I had on hand which happened to be a mix of whole-wheat and regular rotini.

Tortilla Soup with Black Beans.

My third dinner recipe this week was Tortilla Soup with Black Beans, another Whole Living find. This is so easy, but definitely more than satisfactory. I added some ground beef, which I had been saving in the freezer for a time like this, and I'm glad I did. My mind must have been elsewhere when I was making this, however, because I neglected to add spices until towards the end of cooking, and then I forgot to squeeze fresh lime over the soup before serving. Oh well. I think my version will be better tomorrow after marinating in the refrigerator all night, and we still have limes. Ha ha. But even so, it was really delicious and a great go-to weeknight soup. We crushed our tortilla chips over our individual bowls right before serving, so as to prevent tomorrow's leftovers from being full of soggy chips.

To top it all off, Tim and Amy visited us last weekend, and were so kind as to bring us a big bucket of farm-fresh (I believe, Jonathan...?) apples and a watermelon. They even brought us pumpkins they had grown, which was so cool because we were considering getting pumpkins the day before but didn't. So, what to do with a bucket of apples? First thing we thought of was applesauce. My mom makes some great applesauce. Actually, she made an amazing batch with some Gravenstein apples that Tim gave us last year. So I thought she would be the best person to seek applesauce-making advice from.

She uses an adapted version of Julia Child's recipe from The Way to Cook. Basically, wash, peel, and quarter apples (you can leave on peels or reserve some peels to put in the pot, then sieve out later (Julia says they give flavor and body to the sauce)). Place apples in a heavy-bottomed pot with fresh squeezed lemon juice, lemon zest, and a little cinnamon. Cover and set over low heat (this is key); the apples will slowly soften, rendering juices. Stir and mash frequently until tender, about 30-45 minutes. At this point, if using apple peel, you can push the sauce through a sieve, return to pot, and add some sugar and vanilla extract, cooking a little longer.

I, being an amateur, just kind of threw some peels in with my peeled apples, thinking I would just pull them out later. But they kind of got mashed up too. Oh well. We skipped the sieving and ended up with some delicious, chunky applesauce. The apples were not quite as tender as I would have liked (I think we man-handled the apples a little too much with aggressive mashing), but Zack thought it was perfect and our friends enjoyed it too. Oh, and we used brown sugar instead of granulated sugar.

And lastly, our dessert of the week was Pumpkin-Spice Rice Krispie Treats, another Pinterest find. We made these to take over to our friends' house on the evening of Halloween. So festive, so tasty. It's amazing what a little pumpkin, cinnamon, allspice, and nutmeg will do for a traditional treat.

Pumpkin-Spice Rice Krispie Treats.

Well, that's all for Week Two. Cheers.

Foods of late summer's past...

Well, it's been awhile. Again. People seem to be asking me if I'm still cooking, and despite the inaction on the blog, I am! Really.

Summer was a bit crazy. Work of course (that's one thing that's different from when I was in school). Not working, but real work. Grown-up work. And then we had a sort of spur-of-the-moment move that ended up not being quite as quick and easy as we initially thought it would be. But the good news is we now have a new kitchen to play in! Packing all our kitchen equipment and utensils in is a bit of a puzzle, but it's working for us.

Above photo courtesy of Evelyn Kritler.

There were also some lovely trips down to Oregon and to the coast with my family for our annual trip to Arch Cape. We had fun cooking for the family again this year, but the food pictures are definitely lacking from that week of the summer, unfortunately. However, Zack had an incredible cooking endeavor...think homemade marshmallows. Uh yes. He had talked about it for awhile and I'll admit, I was kind of like, "whatever." Call me crazy, but I am not the hugest marshmallow fan. When we have s'mores at the coast, I'd rather just eat the graham crackers and maybe a couple pieces of chocolate. Ha. Well, let's just say...huge success. And Zack's cool factor increased even more so after that trip.

Pearl barley risotto with corn, parmesan, basil, and sliced turkey breast.

The photos you see here are just a scattering of some yummy things we made in August and September. My first risotto (with pearl barley), which consisted of a lot of standing in the kitchen whilst stirring. There was also some killer chicken salad, a recipe for which I need to re-find in a library book that has been returned. We had some really tasty grilled sandwiches; one had ham, thinly sliced granny smith apple, and swiss cheese. Lots of muffins..."French toast muffins" (which didn't really taste like French toast, but were very delicious), banana chocolate chip muffins (best banana muffin recipe I've found thus far), and blueberry cornmeal muffins (which was just a must taking my corn obsession into consideration).  Whole wheat penne with skinny asparagus and tomatoes. Salmon with a cilantro sauce and carrot quinoa to name another. I'm telling you, Costco has wild salmon fish fillets (packaged separately and frozen), and it's a good way to go. Pull out a few fillets at a time and it's always fresh. We just got some halibut, so you may see some creations with that coming soon.

Healthier chicken salad sandwiches.

Ham, swiss, and granny smith apple grilled sandwiches with succotash.

"French toast" muffins.

Banana chocolate chip muffins.

Blueberry cornmeal muffins.

Whole wheat penne with skinny asparagus, tomatoes, and basil.

Salmon with cilantro sauce and carrot quinoa.

Moving on. I'm on a new endeavor. Meal planning. Okay, I know this is making me sound ultra-organized and maybe slightly obsessive compulsive, and I was thinking the same thing until I read this Seattle Times article titled How to create a customized meal plan. And yes, this article is probably geared towards families or people with kids, but whatever, what they talk about is really helpful.

Now I'm not going crazy with this, but I have extracted a few great ideas from this article. It makes a lot of sense to create a sort of "weekly menu" and then save these menus (if they turn out to be good) to re-use in the future. I mean if you think about it, sifting through recipes and really planning for meals takes time. Especially if you are trying to eat healthily, and even more so if you shop at multiple places to save money and/or to buy fresh. So obviously this could get really boring if you just use your old menus and don't continue to search for new ways to cook and new ingredients to try. But I'm not too worried about that. Be back soon. Cheers.

Root Vegetable Soup

Confessions...this recipe is actually called "winter vegetable soup," but it's not winter, is it. Technically it's spring, but let's be honest, a winter soup sounds great right about now. The sun is trying to come out in Seattle lately, but it's still a little chilly.

What drew me to this soup was the green cabbage and tamari soy sauce, in addition to the corn (obviously (for those of you just tuning in, I am kind of in love with corn)). It also reminded me of a pureed soup my mom made when I was growing up; she called it "root soup." All I know is that she would be chopping for what seemed like forever...all sorts of weird looking root vegetables. And then the strange, diced creatures would find themselves being pureed in batches. In the good ol' blender.

In a large Dutch oven over medium heat, saute diced leeks (white and light green parts only) in olive oil and tamari (and whatever other spices...a bit of curry or cayenne is what we like) until tender. Add diced potato, carrots, green cabbage, celery, salt, and fresh ground black pepper. Stir to combine and add enough vegetable stock to come 1/2-inch below top of vegetables. Bring to boil, cover, reduce heat, and simmer for 20 minutes or until vegetables are soft. Remove from heat and puree using a handheld blender. Add frozen corn, adjust with salt and pepper, and serve.

Oh, and we added a little sliced green onion for garnish. I mean, let's be honest. I didn't want to post something that looked like baby food on my blog. So now it's baby food with garnish. A little better? Well, it doesn't even matter, because this soup is amazing. Such good flavor and texture. And the corn adds to it. Of course. :)

Pork Tenderloin with Carrots and Couscous

Here's another one of my makeshift recipes utilizing chosen components from a recipe in a cookbook. Pork tenderloin with a sort of vegetable medley over couscous.

I set Zack to work with the pork tenderloin. He rubbed it with paprika (and probably some other spices as he usually does), salt, and fresh ground black pepper, then put it on the grill and cooked until an instant-read thermometer reached about 138 degrees Fahrenheit.

Meanwhile, I cooked my couscous and started in on the vegetables. 

Heat a neutral-tasting oil (such as canola) over medium heat in a large skillet. Add sliced carrots, frozen corn, and whatever other vegetables you would like to have. Like bok choy. Ha ha. Okay, I know bok choy is going to sound a little weird with this (especially considering the Mexican-influenced spices involved), but I had some leftover on hand! At this point, we just needed some green and bok choy was it. Chinese cabbage. Ugh, here's the amateur cook coming into play... but I am happy to say that this vegetable combination was delicious. Spices and all.

Cook vegetables until crisp-tender and slightly browned (5-7 minutes). Add paprika, cumin, salt, and pepper. Cook, stirring, until spices are fragrant. Add the pork tenderloin and any accumulated juices to the skillet along with some fresh squeezed orange juice and chicken stock. Cover and simmer until vegetables are soft and pork is cooked through. Serve with couscous.

This was delicious. And even better the next day, I would say. Even with the bok choy. He he heee. 

Chicken Pot Pie

Chicken pot pie. Now that's a tall order. Been thinking about making them for awhile now. But because it's such a cozy, warm meal, I've been saving it for fall. So here we are.

This meal was serious business. Lots going on. First, you roast bone-in, skin-on chicken in the oven, then remove the meat from the bones, discard the skin, and cut into a large dice. Meanwhile, start heating chicken stock in one saucepan and begin melting butter in a large pot. Saute chopped onions in the butter until soft and translucent. Add a little flour, then the hot chicken stock, and simmer/stir until thick. Add salt, fresh ground pepper, a bit of heavy cream, cubed chicken, blanched carrots, frozen peas and corn, and a little chopped fresh thyme to the large pot. Divide the filling into ovenproof ramekins or bowls. Larger bowls are good for hungry husbands. Just saying.

About the pastry...I don't know what it is about it, but making homemade pastry kind of scares me. I think it's because I've been scarred by an unsuccessful attempt at making scones. If the cold diced butter isn't just so, you've ruined the whole batch of dough! So, I pulled Zack into the kitchen to help me (I thought he knew more about it then I did). Let's just say, I stood there and watched, and let him get up to the elbows in flour and crumbly, little pieces of dough.

Building these pies was interesting. As I egg washed the rims of the ramekins and bowls, Zack rolled out and cut the dough into circles (he just took over the whole dough extravaganza because I obviously had no idea what I was doing). There was egg wash everywhere and finding enough counter space was challenging in our little apartment kitchen. It was kind of a mess, but when these pies came out of the oven, it was evidently all worth it.

I think you have to go with bone-in, skin-on chicken for something like this. It just adds an unbeatable flavor. Although, a couple chicken bouillon cubes can apparently help with that as well. Bouillon, what? Those were new to me! And I like how simple (in terms of ingredients) these pot pies were. The filling really melds together into this smooth gravy, but with the addition of the chicken chunks, carrots, peas, and corn. It was super hot straight out of the oven (Zack and I both burnt our mouths), but so rich and delicious. The pastry dough was light and flaky. I was worried that dough just over the tops wasn't going to be enough (as opposed to a base also), but it was plenty. But note to the wise, the pastry flaked off much more effortlessly on the scalloped ramekins versus the smooth edges of our bigger bowls.

All in all, chicken pot pies were incredibly delicious and gourmet. The amount of butter kind of makes me cringe a little, but if you block that out of your mind and only consume every once in awhile, then I think it's okay. All things in moderation. :)  

Chicken Cutlets with Tomatoes and Green Bean Succcotash

Monday and Tuesday nights are a little tricky. Zack doesn't get off work until 8:00 p.m. so dinner is kind of always up in the air. Do we eat leftovers from lunch while Zack is still at work? Or, uhhh...cereal? Do we eat late (even though we know that eating after 8:00 p.m. is not really the greatest thing health wise)?

My solution is a light, easy meal that can be ready right when Zack gets home. (Doesn't that sound like a line out of a women's magazine? Yikes.) Okay, well you can't blame me for being a perfect wife right now because I don't exactly have a permanent job. Plus, I feel compelled to make it up to Zack, since he's the only one bringing in money at this point. And I spend it on groceries. And kitchen equipment.

Anyways. We've discovered the giant bag of frozen chicken breasts at Cost-co. We always have vegetables on hand from our vegetable delivery, and now we always have chicken. An easy meal is made. Last night it was chicken cutlets with some diced tomatoes (which were from my dad's garden I might add...thanks Dad) and a succotash.

The chicken isn't any more difficult that butterflying the breasts in half, seasoning with kosher salt and fresh ground black pepper, throwing in a skillet with some canola oil, and cooking over medium high under nicely browned. Pretty simple? Take out the chicken, and warm up your diced tomatoes in the same pan. The tomato juice just starts flowing and the flavor is incredible enhanced. It makes the chicken.

I discovered "succotash" at a restaurant recently. It's a food consisting primarily of corn and lima beans (or other shell beans). My dream. For those of you who don't know, I'm obsessed with corn. I really don't know why...how special is it really? Apparently, special enough. I have to refrain from making recipes that contain corn on a regular basis. Otherwise, it's all we would eat. Corn chowder, corn salsa, cornbread, grilled corn, corn with pasta...I have even had corn on pizza. Although, at this moment I can't recall where that was. Maybe in a dream...? So. I had corn, but no lima beans, so this is sort of a succotash variation. Green beans, carrots, peas, corn, onion, garlic, and thyme. All sauteed in vegetable stock, but the green beans and carrots need to be steamed first. Really, this was delicious. Onion and garlic make anything better, and the vegetable stock gives really good flavor.

A successful weeknight meal indeed. Here's to hoping I still have time to cook once I get a permanent job. Because I really like to eat. And I really like to cook.