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Archive for the ‘fish’ Category

2015/01/img_2104.jpg I hope everyone is enjoying a long weekend. David and I are off until Thursday, which is such a treat and almost a necessary respite from the hustle and bustle (and long commute) of the work week for this tiring Mama. We have been spending our weekend going to soccer, visiting a museum with friends, eating yummy food, making a short movie with figurines, building fires, and watching football. And, we are looking forward to a day of skiing and a date day this week! We are hoping to spend our date day catching an early movie (any suggestions???), having lunch, and then going out for dinner and to the Mates of State concert (one of my Christmas presents!)!

Here’s the dinner menu for the week. I hope it inspires good meals at your tables.

Dinner Menu, Week of January 19th:
(We have a standing Friday night pizza dinner while Jack plays soccer and on Saturdays we get take-out or go out, so these days will be skipped in the dinner planning.)

Monday: Sautéed eggplant, zucchini, and mushrooms in olive oil over linguine; meatless meatballs in marinara sauce
Tuesday: Pinto bean, mushroom, and spinach quesadillas
Wednesday: Crab cakes; arugula, carrot, and radish salad
Thursday: Black-eyed peas with crispy bacon; sweet potatoes
Sunday: Seared Turbot with Lentils, Kale, and Salsa Verde (see recipe below); rice

Seared Turbot with Lentils, Kale, and Salsa Verde
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Ingredients
3/4 c uncooked rice
2 tablespoons olive oil
1 large bunch of kale, cleaned, stems removed, and cut into bite sized pieces
3 3. 5 oz. pieces of turbot filets
salt and pepper
1 cup cooked lentils ( we used a canned lentils for this, but almost always have a package of already cooked, fresh lentils in our refrigerator)
Crumbled feta cheese
salsa verde to serve

Preparation
Cook rice while everything else is cooking.

Heat a large sauté pan over medium high heat, add 1 tablespoon olive oil, then add cut kale and a pinch of salt. Sauté for just a minute, or until the kale has wilted, then add lentils. Turn down the heat and cook until the lentils are warmed through.

While the lentils are warming, prepare the pan to cook the turbot. Heat a large sauté pan over medium high heat, season the fish with salt and pepper and drizzle with the remaining tablespoon of olive oil.

When the pan is hot but not smoking, add the turbot and cook for about 4 minutes on the first side, then flip and cook for 2 to 3 more minutes. Cook time will vary depending on the thickness of your fish—just make sure you get a good sear on the first side, and remove from the pan when it feels firm and bounces back when poked.

Plate rice, then top with lentils and kale, then turbot, sprinkle feta, and drizzle with salsa verde.

Recipe adapted from Goop

Happy Eating!

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2015/01/img_2097.jpg I haven’t posted a weekly menu in over 3 years! I honestly could not believe it when I went searching for my last menu post and I had to keep going further and further back. It’s funny how life can move us off our path without us really even noticing. I created this blog to share recipes, to share my passion for being in the kitchen, and to inspire you to make real food for your table. I have also enjoyed using it as an arena for sharing family moments and travel. It’s my online journal and I love all of you for reading it and indulging me. It makes me particularly happy when I receive an email from one of you commenting on a post or telling me that you have made a recipe that I’ve published. I have absolutely loved hearing from all of you over the years! In addition to the family themed posts (precious newborn days and funny and cute kid moments are in our future, so yeah, there will continue to be family posts…how could I not?!), I’m ready to also get back to this blog’s original purpose…food. No promises on frequency, but here’s to a valiant start with a return of a weekly dinner menu post plus recipe.

Dinner Menu, Week of January 12th:

(We have a standing Friday night pizza dinner while Jack plays soccer and on Saturdays we get take-out or go out, so these days will be skipped in the dinner planning.)
Monday: Black and Ranchero bean and cheese burritos with salsa verde
Tuesday: Cheese ravioli with marinara sauce; roasted broccoli
Wednesday: Mojito salmon; garlic herb linguine; power greens salad
Thursday: Egg, spinach, and cheese wraps; Citrus slices
Sunday: Slow roasted salmon with fennel and citrus (see recipe below); roasted fingerling potatoes; arugula salad
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Slow Roasted Salmon with Fennel and Citrus

Ingredients
1 medium fennel bulb, thinly sliced
1 orange, very thinly sliced, seeds removed
1 lemon, very thinly sliced, seeds removed
1 jalapeño, with seeds, thinly sliced
4 sprigs dill
Kosher salt and coarsely ground black pepper
2-lb. skinless salmon fillet
¾ cup olive oil

Preparation
Preheat oven to 275°. Toss fennel, orange slices, lemon slices, jalapeño, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel and citrus mixture. Pour oil over.
Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), about 40 minutes in our oven.
Transfer salmon to a platter, breaking it into large pieces with the spoon as you go. Spoon fennel and citrus mixture with oil from baking dish over the fish; discard dill sprigs. Season with a bit more salt and pepper.

Recipe adapted from Bon Appetit, January 2014

Happy Eating this week!

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Eager to incorporate fish into our weekly dinner menu has led me to finding quick, tasty ways to prepare it without leaving our house smelling of a fishy pier.

Simply, this recipe is a keeper. One I’m sure to use monthly as it is easy enough for a week night meal, very tasty and fresh, looks elegant on a table, and provides a healthy dose of omega-3 fats.
Plus, the clean up is minimal since the fish bakes in a sheet of aluminum foil!

Baked Salmon with Lemon Slices

One pound salmon filet, with skin on
1 lemon, sliced very thin
Kosher salt
Freshly ground black pepper
Olive oil

Instructions
Preheat oven to 450 degrees.

Place salmon filet on a large sheet of aluminum foil. Season the topside only with salt and pepper. Drizzle with olive oil and place thin slices of lemon on top of filet.

Gather the foil into a loose “pocket” shape being careful not to create a package that is tight. The loose shape will allow steam to form inside the foil, which helps to cook the fish.

Lower the oven temperature to 425 degrees, then place salmon in the oven. Cook for about 10- 12 minutes, depending on the thickness of your filet.

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