Monday, February 25, 2013

Recipe #211: Sesame Salmon with Lemon and Green Onion

I found this recipe in Cooking Light magazine, and it was really fresh and had a nice combination of flavors and textures.  Unfortunately, I couldn't find black sesame seeds, so it wasn't as pretty as the picture.  It tasted great regardless!


  • (6-ounce) sustainable salmon fillets (such as wild Alaskan)
  • Cooking spray
  • 2 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • 1/2 teaspoon salt, divided
  • 1 tablespoon butter 
  • 1 tablespoon extra-virgin olive oil 
  • 2 cups (1-inch) slices green onions
  • thin lemon slices, halved
  • 1/4 teaspoon black pepper
  • 1 cup baby arugula (I used an arugula spinach mix)


  1. 1. Preheat oven to 400°.
  2. 2. Arrange salmon in a single layer on a baking pan coated with cooking spray. Combine sesame seeds and 3/8 teaspoon salt; sprinkle evenly over flesh sides of fillets, pressing gently into fish. Bake at 400° for 14 minutes or until desired degree of doneness.
  3. 3. Melt butter in a medium saucepan over medium heat. Add oil to pan; swirl. Add green onions; cook 2 minutes, stirring occasionally. Add lemon slices; cook 2 minutes. Sprinkle green onion mixture with remaining 1/8 teaspoon salt and pepper. Place 1 fillet on each of 4 plates. Place arugula in a medium bowl. Add green onion mixture to bowl with arugula; toss. Divide arugula mixture evenly among servings.  (I changed this- I added the arugula and spinach to the pot with the onion mixture and wilted it some.)

Recipe #210: Bolognaise Sauce (Pressure Cooker)

My mom gave me a pressure cooker as a gift awhile back, but I was scared of using it.  I finally tried a recipe tonight, and my biggest problem was preventing myself from eating too much!  This was DELICIOUS!  Obviously bacon makes ANYTHING better...  I served it over whole grain spaghetti.


1 tbsp vegetable oil
4oz bacon, chopped
1 small onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 lb ground beef
1 clove garlic, crushed (I used minced garlic instead)
2 tbsp tomato paste
Pinch mixed herbs or Italian seasoning
Salt and pepper
1 bay leaf
375ml beef stock
2 tablespoons cornflour


Heat the oil in the open cooker and fry the bacon and vegetables until lightly browned.  Remove from pot.

Brown the ground beef in the oil.  Add all ingredients except cornflour to the pot and stir well.  Close the lid, bring to pressure and cook for 15 minutes.

Release the pressure QUICKLY.

Add cornflour to the pot and bring to a boil and cook till thickened.  Serve with spaghetti and grated parmesan cheese.

Sunday, February 17, 2013

Recipe #209: Thai Butternut Soup

It's been too long since my last post!  Lately, I've been making my old standby meals for the most part.  I had time today to look through my neglected issues of Cooking Light magazine, and I knew I had to make this!  Very rich and filling, and I'm glad I have plenty of leftovers.  I used fresh squash instead of frozen, which required five more minutes of simmering.


  • 1 teaspoon
     canola oil
  • 1 cup chopped onion
  • 2 1/2 teaspoons red curry paste
  • 1 1/2 teaspoons minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 cup fat-free, lower-sodium chicken broth 
  • 2 teaspoons brown sugar
  • (12-ounce) packages frozen pureed butternut squash  (OR 4 cups cubed fresh butternut squash)
  • (14-ounce) can light coconut milk
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1/2 cup chopped unsalted, dry-roasted peanuts
  • 1/4 cup cilantro leaves
  • lime, cut into 8 wedges
  • Preparation

    1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
    2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. (Simmer an additional 5 minutes if using fresh squash)  Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.