Having my in-laws for diner . . .

Brad's parents now spend most of the winter RV'ing in the southwestern US so we don't see them for 4 1/2 months. I wanted to make something special for their first meal back at our place. (I took me awhile to post it.) This meal was part of the Easter menu in issue #81 of Everyday Food. The recipe as written serves 8, I made 1/2 of each.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

1 Tbsp olive oil

1 large shallot, minced

1/4 cup red wine vinegar

1/4 cup whole grain mustard

1/4 cup packed dark brown sugar (I used regular)

course salt and ground pepper

1 side salmon (about 3 lbs, I buy at Costco)

Heat broiler with rack in top position.

In a small sauce pan heat oil over medium high. Add shallot and cook until softened. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat.

Place salmon on a foil lined rimmed baking sheet. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 - 10 minutes, depending on thickness; brush remaining glaze over salmon.

ASPARAGUS AND GREEN BEANS WITH CHILI-ORANGE OIL

3 Tbsp olive oil

3 wide strips orange zest

2 Tbsp orange juice

1/4 tsp red pepper flakes

course salt and pepper

2 bunches asparagus, cut into 2" lengths

1 lb green beans, cut into 2" lengths

In a small sauce pan bring oil, orange zest and red pepper flakes to a simmer and cook 3 minutes. Remove from heat and set aside.

Blanche asparagus and green beans in a large pot of boiling water.

In a large skillet heat 1 Tbsp chili-orange oil over high heat. Add 1/2 the vegetables, cook until warmed through. Transfer to platter. Repeat with remaining vegetables. Season with salt and pepper and drizzle with remaining oil and orange juice.

RATINGS:

Heather - 10 - "My new favorite way to eat salmon"

Brad - 9 - "Makes salmon taste better"

In-laws - 10 "It was all great"

NOTE:

I have made this salmon twice since then and have gotten rave reviews each time.

Power Foods

boost your health

increase your energy

nourish your spirit

Who wouldn't want to do all of these things?

This is what the back cover of the book Power Foods from the editors of whole living magazine states. The book highlights information on and recipes for the 38 healthiest ingredients. I definately recommend the book. It was an interesting read and the recipes sound great.

Tonights dinner featured 3 of the 38 ingredients. We had asian salmon patties, lemon asparagus and brown rice.

The recipe for the asian salmon patties was originally in an issue of everyday food magazine but I couldn't find it so I looked it up online.

http://www.marthastewart.com/337336/asian-salmon-patties

As a cool side note to the recipe. I bought a whole salmon filet at Costco and used the grinder attachment for my KitchenAid to make the ground salmon. Cheeper and way more fun!

RATINGS:

Heather - 10 - "This rocks!"

Brad - 8.5 - "A great rating on the fish scale"

Crispy Lemon Fish (or Chicken)

as adapted from the cookbook "Cooking Forward" by Sandi Richard

1T vegetable/canola oil
1 cup panko flakes
1 egg white
4 chicken cutlets (we used haddock fillets)
1/4 tsp fresh ground pepper
1 1/2 cup mixed rice
3 cups water
1 T cornstarch
1/4 cup sugar
1/2 cup chicken broth, reduced sodium
1/4 lemon juice
snap peas

Preheat to 450 degrees. Heat oiled cookie sheet for a couple minutes then remove from oven.  Pour panko flakes onto wax paper and place egg white in a wide bottom bowl.  Dunk fish into egg white then press into panko flakes.  Season with pepper.  Place on heated cookie sheet.  Swish around to make sure oil is underneath each coated piece. Return to oven for 20 min (for chicken) (we did ~10 for fish).

Combine rice and water in a large microwave safe pot with lid.  Nuke on high for 8 minutes, then medium for 8 min.  Let stand.

Combine cornstarch and sugar in a small pot on stove. Gradually whisk in chicken broth and lemon juice. Place on medium heat stirring constantly under sauce becomes clear. Remove from heat.

When timer rings for chicken (fish) - flip over and time again for ~5 min.

Serve with snap peas.

This was absolutely delicious!!!  The lemon sauce tasted like it was from a Chinese restaurant!    Miss Almost Vegetarian didn't eat hers but she doesn't like sauces of any kind so it didn't come as much of a surprise.  Mr Picky moaned and groaned about his until he tasted it and decided that it was pretty good after all.  We will make this again! It was easy to make and everything finished exactly when the recipe said it would!!

Lemony Steamed Fish

As adapted from All Recipes.com

6 (6oz) fillets halibut
3 tsp dried dill weed
3 tsp onion powder
1/4 tsp paprika
Seasoning salt to taste
1 pinch lemon pepper
2 tsp dried parsley
1 pinch garlic powder
2 T lemon juice

Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares, large enough for the size of each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet.  Fold foil over fillets to make a pocket.  Pleat seams to securely enclose.
Place packets on a baking sheet and bake in the preheated oven for 30 minutes.

The picture that I took does not do it justice.  This was very very good!!  My husband loved it too but thinks that he would add more lemon next time.  I thought it was perfect just the way it was.  Mr. Picky stated clearly "I like this chicken!" and Miss Almost-Vegetarian ate it - although somewhat reluctantly.  We will make this again!

Fish and Broccoli

For supper tonight we tried 2 new recipes both from the Barefoot Contessa's Back to Basics.  The first was Easy Sole Meuniere.  We didn't actually have sole but we had some haddock (or was it halibut?) fillets from M&M meatshops.  This was a very fast and easy dish to make.  It was pretty tasty although my almost 2 year old wouldn't touch it.  My 5 year old said it would be good if it wasn't so sour.  I agree.  :)   I would cut back on the lemon but I've never been a fan of lemon on my fish.  I think my Dad would really like this recipe. 

With that we had Parmesan Roasted broccoli.  This was a another quick and easy dish to make.  I didn't have pine nuts to put with it but I used almonds instead.  This side dish was ok but I like my broccoli best just plain.  My husband seemed to be a fan.  I don't think I'd make it again though.