Happy New Year!!
ENTRÉE (Main Course)
Glazed Salmon With Broccoli Rice
Here’s a recipe that will win over even the pickiest eaters—kids and non-salmon eaters included. The trick is that the salmon is broiled, meaning a quick cooking time, buttery flaky results, and no fishy smell in the kitchen. During the last couple minutes of broiling the salmon, brush it with a glaze made from brown sugar and low-sodium soy sauce or tamari.
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
1 head broccoli, florets only, chopped (about 2 cups)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper
Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the salmon and onion with the rice and the remaining glaze.
Side # 1
Apple Bacon Arugula Bites – Light & Tasty Appetizer for Parties
1 large Apple, sliced
1 Tbsp. Lemon Juice
2 Cups water
8 oz. Cream Cheese
1⁄2 teas. Garlic Powder
1⁄2 teas. Salt
1⁄2 teas. Pepper
1 tsp. Italian Seasoning.
2‐3 Bacon slices, cooked and crumbled
Core and Slice apple into 16‐20 slices and add to a bowl with the Lemon juice and water, set aside. In food processor combine Cream Cheese, Garlic Powder, Salt, Pepper and Italian seasoning running about 30 seconds and scraping down with a spatula and repeat two more times. Remove Apple slices from Lemon water and pat dry. Spread enough Cream cheese mixture on slice to almost cover the whole slice. Place a small leaf of Arugula on the lower half of the Apple slice and Bacon crumbles on the other half. Repeat with remaining slices. Serve or refrigerate in airtight container until serving.
Pear and Tomato Salad
Top of Form
Bottom of Form
30 minutes — 12 Salads
bibb lettuce heads (or 2 heads other leafy green lettuce)
red onions (medium-sized, sliced paper thin)
tomatoes (large - rinsed, cored, sliced)
Make Vinaigrette Dressing
3⁄4 cup light olive oil
1⁄4 cup red wine vinegar
1 teaspoon dijon mustard
1⁄2 teaspoon salt
1⁄8 teaspoon black pepper (freshly ground)
Whisk all ingredients in small bowl. Taste for seasoning; adjust with salt and pepper, if necessary.
You can double the ingredients for 2 cups, and so on, up to the quantity you need.
Core heads of lettuce. Rinse, drain, and pat leaves dry with paper toweling. Place on large plate; refrigerate, covered with clean kitchen towel, until serving time.
Stir lemon juice into large bowl of cold water. Cut pears in half lengthwise; core. Place pears in acidulated water until serving time.
Arrange onion and tomato slices, slightly overlapping, in parallel rows on each of 12 salad plates; allow about 1/2 tomato and 3 slices onion per serving. Arrange lettuce leaves, dividing evenly, on rim of plate opposite tomatoes.
Lift pears from acidulated water; pat dry with paper toweling. Cut pears into 1/4-inch lengthwise slices; divide slices evenly among the 12 plates, arranging them, slightly overlapping, in a row between the tomato slices and lettuce leaves.
Whisk vinaigrette; drizzle each salad with about 1 tablespoon of the dressing. Serve at once.
Easy Lemon Blueberry Bread Loaf
For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.
ENTRÉE (Main Course)
Bow Tie Pasta & Beans
This easy pasta main dish features fresh vegetables from the garden.
4 ounces (1 1/2 cups) uncooked dried bow-tie pasta
1 tablespoon Butter
1/4 cup finely chopped onion
1 pound green beans, cut in half
5 Roma tomatoes, quartered
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup freshly grated Parmesan cheese
*Substitute 1 tablespoon dried basil leaves.
How to make
Cook pasta according to package directions. Drain. Set aside.
Melt butter in 12-inch skillet until sizzling; stir in basil and onion. Cook over medium-high heat, stirring occasionally, 1-2 minutes or until onion is softened. Stir in green beans. Continue cooking, stirring occasionally, 5-6 minutes or until heated through.
Stir in cooked pasta, tomatoes, salt and pepper. Continue cooking, stirring occasionally, 2-3 minutes or until tomatoes are heated through. Sprinkle with Parmesan cheese.
Summer Squash Salad with Lemon, Capers & Parmesan
Servings: six to eight.
Try adding other garden herbs like marjoram or basil, if you’d like.
1 clove garlic
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1 lb. summer squash (yellow squash, zucchini, or a mix)
Freshly ground black pepper
4 cups loosely packed baby arugula
1/2 cup fresh flat-leaf parsley leaves
1/2 cup chopped chives, cut into 1/2-inch lengths
2 Tbs. capers, rinsed well
1 oz. (1/4 cup) finely grated Parmigiano Reggiano; plus a chunk to shave for garnish
In mortar or using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the lemon juice. Let sit for 5 to 10 minutes and then whisk in the olive oil.
Using a mandoline or a sharp chef’s knife, cut the squash diagonally into very thin (1/16- to 1/8-inch) ovals. Put the squash in a medium bowl, season with salt and pepper, and gently toss with about two-thirds of the vinaigrette.
Combine the arugula, parsley, chives, and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat. Taste both the squash and herbs and adjust the seasoning with salt or pepper if necessary. Layer about a third of the squash in a shallow bowl or platter, scatter about a third of the arugula mixture on top, and sprinkle with a third of the grated Parmesan. Repeat the process with the remaining squash and arugula mixture, sprinkling each layer with grated Parmesan. For garnish, use a vegetable peeler to shave long strips from the chunk of Parmesan onto the salad. Serve immediately.
Broccoli Cheddar Muffins
Sweet muffins have so much sugar. While sweet muffins are a family favorite, I like to change it up a bit so meals are that much more healthy. Savory and cheesy all in one bite!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 Muffins
Calories 186 kcal
1 1/2 C. flour
1 tbs. baking powder
1/2 tsp. salt
1 1/2 tbs. sugar
1/2 c. grated or blended broccoli florets raw
3 c. grated cheddar cheese
1 c. milk
1/2 stick of melted unsalted butter
Preheat oven to 375F
In a bowl, mix first 6 ingredients until well combined (flour, baking powder, sugar, broccoli, and cheese)
In another bowl mix milk, egg, and melted butter
Mix flour mixture and milk mixture until well combined (don't overmix!)
Grease muffin tin or use these for easy cleaning silicone liners
Fill tin or liners 3/4 of the way (enough to leave for rising)
Bake at 375F for 20-25 minutes, or until toothpick comes out clean
Pink Lady Apple Crisp with Oats & Warm Spices
3 oz oats (use ¾ cup)
2 oz dark brown sugar (use 2 Tbsp)
apple pie spice (use ½ tsp)
5 oz all-purpose flour (use ½ cup)
1. Mix dry ingredients
Preheat oven to 375°F with a rack in the center.
In a large bowl, stir to combine ½ cup of the flour, 2 tablespoons of the brown sugar, ¼ teaspoon salt, and 1 tablespoon granulated sugar.
2. Make topping- Cut 4 tablespoons butter into small pieces. Using a pastry blender or two knives, cut into flour mixture until mixture is the texture of coarse meal. Add ¾ cup of the oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to the freezer to chill while you prepare apples.
3. Prep apples- Peel, quarter, and core apples. Cut each quarter into 4 wedges.
4. Toss filling- Halve lemon and squeeze 2 tablespoons juice over apples; add ¼ cup water and toss to combine. Stir in ½ teaspoon of the apple pie spice and 1 cup granulated sugar. Let sit for 10 minutes.
5. Assemble crisp- Transfer apples to a medium, shallow baking dish, and sprinkle with topping. Cover with foil.
6. Bake & serve- Place baking dish on a rimmed baking sheet. Bake on center oven rack until apples are nearly tender when pierced with a knife, 45 minutes. Remove foil and bake until apples are tender, and topping is golden, 20–25 minutes more. Let cool for 10 minutes before serving. Enjoy!
Meal # 3
ENTRÉE (Main Course)
LENTIL STUFFED SUMMER SQUASH
Prep Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes
For the Stuffed Squash:
▢1/2 cup lentils
▢1 1/2 cups vegetable stock
▢3 tablespoons I Can’t Believe It’s Not Butter! It’s Vegan divided
▢4 summer squash i.e. zucchini or yellow squash
▢1/2 cup yellow onion finely diced
▢2 cloves garlic minced
▢1/2 cup red bell pepper finely diced
▢1 teaspoon sriracha
▢1/4 teaspoon ground cumin
▢1/4 teaspoon ground coriander
▢1/2 teaspoon white balsamic vinegar
▢Kosher salt to taste
▢Freshly ground black pepper to taste
▢Cilantro for garnish
For the Avocado Cilantro Sauce:
▢2 cloves garlic peeled
▢1 teaspoon Kosher salt
▢1 ripe avocado pitted and peeled
▢1/2 cup almond milk
▢1/2 cup fresh cilantro
▢Juice of 1/2 lime
▢Freshly ground black pepper to taste
Make the Stuffed Squash:
Put the lentils and vegetable stock in a small saucepan over high heat. Bring to a boil, then simmer for about 5 minutes or until the lentils are just tender. Be careful not to overcook as you do not want the lentils to be mushy. Drain and set aside.
Preheat the oven to 350°F.
Slice the summer squash in half lengthwise and use a spoon to scoop out the flesh, setting it aside for the filling. Take about 1 tablespoon I Can’t Believe It’s Not Butter! It’s Vegan and rub it on the squash, place it cut side down on a baking pan. Bake for about 10 minutes, until it is just fork tender.
Chop the reserved squash finely.
Heat It’s Vegan over medium-low heat in a deep sided sauté pan. Add the onion, garlic and chopped squash. Cook until the onions are translucent, about 4 minutes. Add the bell pepper, cooked lentils, sriracha, cumin, coriander, and vinegar, and cook, stirring occasionally for about 5 minutes. Season to taste with salt and pepper.
Stuff the squash with the filling.
Bake for about 10 minutes, or until the zucchini is fully tender.
Make the Avocado Cilantro Sauce:
In the bowl of a food processor, blend the garlic and salt until finely chopped.
Add the avocado, almond milk, cilantro, lime juice and pepper. Blend until smooth. If you feel the sauce is too thick, add a touch more almond milk.
Adjust the seasoning if necessary with salt and pepper.
The sauce can be prepared ahead of time and stored in a tightly sealed container in the refrigerator.
Savory Fried Banana
This is a simple recipe, but a good one. Fried Bananas are salty sweet tasty treats can be eaten as a side dish or even snacks. Once you give this a try you will definitely fall in love with it because it's simple, quick and delicious!
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 People
Peel the Bananas and cut into slices about a half-inch thick. Season with salt
Fry in oil over medium to high heat flipping over a couple of times until golden brown.
BLACK EYED PEAS AND GREEN BEANS
I just love green beans, they cook up quickly and can be enjoyed both hot and cold. This recipe adds in black-eyed peas, a very underrated bean, but they are actually buttery and creamy and add protein to this vegetarian side.
1 pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 large onion, diced
1 (15-ounce) can black eyed peas, drained and rinsed
1 teaspoon Tabasco or hot sauce
½ teaspoon kosher salt
¼ teaspoon chili powder
¼ teaspoon garlic powder
In a large sauté pan, cook green beans in olive oil over medium-high heat for 5 to 8 minutes. Add onion and cook 8 to 10 minutes more or until onion is translucent and beans are tender.
Add black-eyed peas, hot sauce, salt, chili powder, and garlic powder and stir to combine. Heat 2 to 4 minutes and serve immediately.
BAKED PEARS WITH WALNUTS AND HONEY
PREP TIME:5 mins
COOK TIME:30 mins
TOTAL TIME:35 mins
Baked Pears with just (4) Ingredients! This EASY dish made with honey, walnuts and cinnamon is perfect for breakfast or dessert!
2 large ripe pears
1/4 tsp ground cinnamon
2 tsp honey
1/4 cup crushed walnuts
optional yogurt or frozen yogurt
Preheat the oven to 350F.
Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).
Using a measuring spoon or melon baller, scoop out the seeds.
Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.
Bake in the oven 30 minutes. Remove, let cool and enjoy!