I feel so empty without a functioning phone! Yesterday, my iPhone spontaneously decided to stop working and after dealing with the Genius bar and having them REFUSE to replace my phone since it was past the 1 year warranty, I am now forced to suffer from withdrawal until I can figure out how to replace it. In the meantime, posting of pictures will be limited.
So moving on from my tech problems to my health concerns – I’ve been trying to up my intake of omega-3’s. Up until the past month, fish was never part of my dinner rotation. But, I’m making a concerted effort to try more fish recipes. I started keeping a 3 lb bag of Kirkland Atlantic Salmon from Costco’s in my freezer. I love that they are individually wrapped fillets and I’m able to defrost only what I need. But while I do prefer fresh salmon, I don’t generally have the time or the inclination to run to the fish market or Wholefoods just to pick up fresh fish for dinner. Let’s face it, it’s just not that convenient.
Here’s a quick and easy recipe that takes about an hour to throw together. That’s including the 20-30 minutes it takes you to defrost the salmon in a bowl of warm water.
MISO GINGER SALMON
2 tablespoon white miso (fermented soybean paste)
2 tablespoon mirin
1 tablespoons unseasoned rice vinegar
1.5 tablespoons soy sauce
1 tablespoons minced fresh ginger
1 teaspoons toasted sesame oil
4 salmon fillets, 6-7 ounces each
1. Preheat oven to 400 degrees.
2. Combine first 6 ingredients and mix well.
3. Marinate salmon for 30 minutes in the refrigerator.
4. Bake in oven for 11-12 min if you prefer your salmon to be ‘just done’, like I do. If you like it well done, leave it in for 15-18 min.
Not all is great with every recipe I try. This was my first whole roasted chicken and it came out looking pretty good if you don’t notice that oil slick that its bathing in! I guess there’s a reason why roasting pans exist, huh? Well, as you can guess, I don’t own one. Hopefully you all don’t make the mistake I do. And if you’re wondering about orange and herb combo, I don’t hate it but I’ll be using lemon next time.
I went over to a friends place last night and decided to bring these jalapeño cheese corn muffins to go with the ribs that they had prepared. They came out moist and flavorful so I decided to share them with you all.
Makes 1 dozen corn muffins
10 oz package of cornbread mix
1/2 diced sweet onion
1 cup Mexican cheese
1 large egg beaten
1 1/4 cup whole, low fat milk or butter milk
1/4 cup oil (vegetable or canola)
1 1/2 teaspoon sugar
1/2 can creamed corn (or 7.5 oz)
3 oz canned/jarred diced jalapeño (may be omitted or feel free to use less)
1. Preheat oven to 400 degrees.
2. Cook diced onion in a 1/2 teaspoon of oil till soften. Let cool.
3. Mix together all the ingredients.
4. Spray muffin tin with vegetable oil to prevent sticking.
5. Fill muffin tins equally and bake for 20-25 min.
6. Insert a toothpick to see that it come out clean, the tops should be golden brown. The inside will have the consistency of bread pudding.
made a trip to wholefoods to pick up some fish for tonight and started talking to a lady about the paleo diet right in front of the coconut oil section. i’ve been hearing quite a lot of about this diet recently. it seems like suddenly everyone is on that diet and it’s all over the internet. perhaps i’m just late to the diet trend, maybe it’s january and new years resolutions are in full swing or maybe it’s a west coast thing.
i used this cilantro garlic chimichurri sauce for my steak tonight. probably a bad idea because i ended up eating more steak than i normally would just so i could slop up all the sauce!
- 1 medium garlic clove
- 1/2 teaspoon salt
- 1 cup coarsely chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon cayenne
this is the recipe for 4 servings but i think i consumed 2 servings all by myself.