Bake Salmon

I love salmon and asparagus, but not to sure about brussle sprouts.  I like most green vegetables, need to give brussels sprouts another try.  This easy bake salmon recipe was found at Six Sisters Stuff.  If you don’t care for one of the vegetables you could use green beans or potatoes.  I also like to lay slices of onion and lemon on my salmon.  This recipe would be very easy to change to suit your taste.

Easy-Baked-Salmon-738x1024

Italian Beef

Saturday I was watching “The Kitchen” on Food Network.  They were making dishes for a Superbowl party.  Jeff Mauro made a Stuffed Italian Beef Stromboli.  To make the Stromboli he had to first roast the beef.  I always have trouble with roast beef, it turns out dry or flavorless.   But I took another shot following Jeff Mauro’s recipe.  It turned out great.  Haven’t tried the Stromboli, but that is on my to do list.

Italian Beef

Italian Beef:

1 boneless chuck eye roast (about 3 1/2 pounds)

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, chopped

1 tablespoon Italian seasoning

1 tablespoon crushed red pepper flakes

6 cloves garlic, chopped

1/2 cup dry red wine

4 cups good beef stock

1 sprig fresh thyme.

Italian Beef:

Position a rack in the middle of the oven and preheat the oven to 350 degrees F.

Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.

Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.

Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.

Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.

Recipe courtesy of Jeff Mauro

Cauliflower Rice

Have you tried cauliflower rice yet?  I made some up the other night and it was great.  I like cooked cauliflower, if you don’t you might want to pass this up.  Substitutes are great only if you like the ingredients in the substitute.  I have tried a few things over the years that weren’t worth the time or money.  But this is easy and to me and my family taste great.  All you do is grate cauliflower and a little onion, put it in a warm pan with a little olive oil or butter, (doesn’t take much in a non-stick pan) and warm it through.  That simple.  I served this with the Korean Beef recipe and it was delicious.  I did use my food processor to grate the vegetables.

cauliflower rice

Korean Beef and Rice

I came across a recipe for Bulgogi Korean beef.  It sounded really good, but had to make a few modifications to fit our family and make it low-sodium. Bulgogi is made with flank steak, but I wanted to lower the amount of beef so I used 1/2 ground beef and 1/2 ground chicken (could use ground turkey). The following recipe is the results.  Everyone in the family really likes this dish, even my sons who are hard to please.  We ate it all before I thought to take a picture.

Korean Beef

1/2 pound lean ground beef
1/2 pound ground chicken or turkey
2 Tablespoons brown sugar
1/4 cup soy sauce (I use homemade)
1 Tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
1 Tablespoon of Sriracha sauce
pepper
1 bunch green onions, diced (don’t skip this!)

Add everything, but the onions to a large skillet over low-medium heat, break up the meat. Simmer (with lid on) for about 15 minutes to blend the flavors and brown the meat, stirring about every 5 minutes. Serve over steamed rice and top with green onions.

Un-Stuffed Cabbage

This is one of our favorites, and it is easy to make.  This is spicy.  If you like a milder taste change the Ro*tel tomatoes to a can of petite diced tomatoes and leave out the hot sauce.  This is a good comfort food.  Ro*tel tomatoes now comes in no salt added.

cabbage

Un-Stuffed Cabbage


Ingredients:

1 to 1 ½ pounds lean Ground Beef or Turkey (I like half turkey, half beef)

1 tablespoon Olive Oil

1 small Onion, chopped

1 clove Garlic, minced

2 Potatoes, diced (I like Yukon gold)

1 small Cabbage, chopped (about 1 ½ cups)

1 can Ro*tel Tomatoes

1 can (8 ounces) tomato sauce (no sodium or no salt added)

1/2 cup water

1 teaspoon ground black pepper

1/2 teaspoon sea salt

1 teaspoon spicy Mrs. Dash

Hot sauce to taste

Preparation:

In a large skillet, heat olive oil over medium heat. Add the meat and onion and cook, stirring, until meat  is no longer pink and onion is tender.

Add the garlic and spices continue cooking for 1 minute.

Add the potatoes, chopped cabbage, tomatoes, tomato sauce, pepper and salt, Mrs. Dash. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage and potatoes is tender.

Quick Chicken and Baby Broccolini with Spicy Peanut Sauce

OK I am one of those people who believes you can put peanut sauce on just about anything and it will taste good.  So when I found this slimmer version in the Parade section of our Sunday paper I knew I had a winner.  We grind our own peanut butter at the grocery store.  Most stores that have a health food section will have this service available.  You can peanut butter with no salt and no sugar. Broccoline is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks.

Quick Chicken and Baby Broccolini with Spicy Peanut Sauce


ACTIVE TIME 20 min.
TOTAL TIME 20 min.
From “Sheet Pan Suppers” by Molly Gilbert (Workman Publishing)
INGREDIENTS

  • 1 Tbsp dark brown sugar
  • ¼ cup plus 2 Tbsp creamy peanut butter
  • 1 Tbsp toasted sesame oil
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp rice vinegar
  • ¼ cup warm water
  • 1 Tbsp freshly squeezed lime juice
  • 2 bunches broccolini (1 lb total)
  • 4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1½ lb total)

DIRECTIONS

  1. Place a rack 4 inches from the heat source; preheat broiler. Line a sheet pan with foil.
  2. Whisk together brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime juice in a medium bowl until smooth. Set aside ¼ cup of the peanut sauce for serving.
  3. Brush broccolini and chicken with remaining sauce to coat, and arrange in a single layer on prepared pan. Broil until the chicken is just cooked through, the broccolini is well charred, and the sauce is bubbly and deeply browned, 10 to 12 minutes. Watch closely to prevent burning and flip chicken halfway through.
  4. Serve the chicken and broccolini hot from the oven with the reserved dipping sauce alongside.