Thursday, August 14, 2008

Lemon Dill Salmon Salad

This recipe was inspired by some salmon I had on one of my Friday night Whole Foods trips with the Trainer. Is it sad that our big Friday night date is a trip to Whole Foods?

1lb-cooked salmon*
Juices and pulp of 1 lemon
1-tbsp dill
4-tbsp horseradish

•Flake salmon in a bowl with a fork

•Add dill and lemon juice

•Mix in horseradish and continue to stir with the fork until everything is well blended

•Serve chilled

*I used poached salmon. To poach salmon bring water to a boil in a sauce pan, add salmon, cut into reasonable size pieces, and simmer for 7-10 minutes. Reserve water for stock.

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Adzuki Bean Egg Salad

This is another one of those accidental concoctions. I tossed my lunch ingredients into the container and everything came out jumbled, and delicious.

1-cup cooked adzuki beans*
3-hard boiled eggs, diced
1-tomato, diced
Sea Salt

For this one I just mixed all the ingredients together and let it stand. I think the variations are endless. I'm already thinking of them.

•Basil and mozzarella

•Beets and feta

*basic adzuki beans: soak 1cup adzuki beans in 3cups water over night. Add 1/4 onion chopped and 1-2 cloves garlic minced. Summer until water is absorbed.

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Sea Bass Papitolle

I understand that a papitolle is really a term used to refer to a method of cooking in parchment, but I think cooking in foil works just as well. I got the idea for this recipe while cruising Epicurious, but I think it's enough my own that I can claim it.

1-large Sea Bass fillet
1-onion, sliced
3-cloves garlic, sliced
1-cup fresh spinach leaves
Poultry seasoning
Sea salt
Aluminum foil

•Lay out a piece of foil large enough to wrap around fish

•Pile a layer of spinach on foil

•Lay fish on top of spinach

•Season fish with spices and salt

•Lay onions and garlic over fish

•Close foil over fish, rolling up edges

•Place packet in a skillet, or in an oven preheated to 450, and cook for about 10 minutes

•Remove and open packet, fish will continue to cook if you don't.

•Serve with more sauteed spinach and brown rice.

Tuesday, August 12, 2008

Rosemary Home-Roasted Beef

1 onion, thinly sliced
4 cloves garlic, thinly sliced
6-8 full sprigs rosemary, coarsely chopped or bruised
Juice of 1 lime
Fresh ground black pepper
Sea salt
Cling wrap and aluminum foil

•Lay out a large piece of aluminum foil and a generous amount of cling wrap on top of it.

•Layer 1/2 the onion, garlic and rosemary in one corner of the cling wrap.

•Score one side of the meat, sprinkle with lemon juice, and coat with salt and pepper

•Lay the seasoned side if the meat on the onions, pushing everything underneath.

•Score the other side of the steak, juice, salt and pepper.

•Arrange the rosemary, garlic and onions on top of the steal.

•Wrap the whole thing as tightly as possible in the cling wrap, then I'm the aluminum foil.

•Place package in the refrigerator to marinate, preferably 12-24 hours

•Preheat a George Foreman grill, to 425 (or a comparable grill or oven)

•Unwrap the meat and quickly transfer it to the cooking surface, keeping all the fixings in place.

•Grill for 10 minutes, remove from heat and let stand.

•Slice thinly when ready.

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