Archive for the ‘Healthy’ Category
It seems the trendy way to cook fish this spring is en papillote! I totally threw this together for a caribbean inspired meal! And I am so proud. 🙂
All of this is approximate depending on the size of your fish. My fish was about 24 oz,
Mix the following:
Melted butter (about a Tbs max)
Few shakes of cinnamon
Few shakes of oregano
Sea Salt – not too much.
A bit of squeezed orange juice, so that your rub isn’t completely dry.
Rinse the fish, then pat dry. Place the fish on a ~12×12 inch piece of foil or parchment paper, and lavishly spread the rub all over the fish. Throw some wedges of the orange that you zested around the fish and some parsley just to make it pretty. Place another piece of foil the same size on top and roll each edge to close the fish.
Bake for ~17 minutes at 400 degrees (bake time depends on size of fish). Make sure to open your papillote away from you so you don’t get doused in hot steam! Use a fork to make sure the salmon flakes. If it doesn’t flake it isn’t ready yet (wrap it back up and send it in for a bit longer)!
This was DELICIOUS !
For the longest time, I would wander through the produce section and look dreamily towards the sweet potatoes wondering why they were there if it wasn’t November or December. What a waste.
But guess what?!
I have two amazing, quick, and EASY options for your sweet potatoes! I am always looking for meals/sides I can prep on Sunday and munch on throughout the week. Every week I have the hardest time deciding which of the two following spices to use!
Littlest over at The Schell Cafe loves sweet potatoes cubed and tossed with olive oil and cinnamon in a ziploc, and that was the original go-to snack of mine.
Until the fabulous guys over at the The Bitten Word posted a slight variation. They claimed that cubed sweet potatoes tossed with olive oil and fajita seasoning (I use the chicken variety) would please anyone.
I decided to try these out one night when I had a group of my favorite guinea pigs over for dinner! 3/5 of us supposedly disliked sweet potatoes. I told them that it was hypothesized by the chaps over there that anyone would love them.
After observing and collecting data, the conclusion of this experiment supported our hypothesis! Not only did all 3 of them totally dig the potatoes, a few beers and games of wii bowling later they were digging through my fridge looking for the remaining cubes.
So try them I say, you will be pleasantly surprised (and so will your guinea pigs).
Disclaimer: If you have guinea pigs, I wouldn’t recommend dropping the leftovers in the bowl, don’t know how the olive oil would do in their squeaky little systems!
Sorry for my absence; iphoto was being awfully rude and not allowing me to upload any pictures!
Back to why you are here :
How long has it been since you had homemade popcorn?! I mean really? I was a child because I’m pretty sure in the 80’s it was super cool to have an air popper because it was what we did at sleep overs! Or was it a 70’s thing the folks got for wedding presents?!
There are three reasons why I love this recipe:
1. Economical: I laugh in the face of the Recession while eating my $0.15 snack!
2. Ingredients: Popcorn, Oil, Sugar; have you checked out the ingredients in your 100 calorie snack packs?
3. Burnt Kernel Free! (Well the first time I was nervous about them being all popped, but really no reason to worry, Popcorn isn’t available rare)!
For 6 cups popped pop corn:
1/3 cup kernels
2 tsp oil (Alton Brown claims peanut oil is best, but I’m all for Olive Oil. You tell me) .
2 tsp* granulated sugar (optional, without is Naked Corn).
Items needed: Wok and spatter gaurd
- This amount of sugar results in a subtle sweetness, not the intense sweetness your used to at fairs; increase sugar if want more sweet.
Pour oil and sugar into wok, stir to incorporate and add kernels, stir once again to coat.
Place spatter guard over kernels and shake vigorously close to fire for ~10 seconds and resting for ~10 seconds, repeat until kernels start popping (~2 minutes).
Now you need to shake to keep the popcorn on top and the heavier kernels at the bottom near the heat (This is where the convenience of the rounded wok comes in). Continue until it seems as if all kernels have popped. Don’t overcook (see comment number 3 above).
It really is simple, you can’t walk away from the microwave. But I am serious when I tell you that this popcorn taste much better than bagged popcorn! But of course you’ve been doing your memory exercises and taking your Ginkgo Biloba and remember the taste from your youth.
I have also seen popcorn made with:
I am so addicted to the farmer’s market. The last trip, I couldn’t take my eyes off this strange vegetable, it was the most splendid thing I’d ever seen and I couldn’t wait to purchase it and show Nerd.
Which I have to resort back to calling Nerd because of his comments of this plant. Observe. “Wow. This is the most mathematically perfect plant I’ve ever seen. It’s a perfect example of Fibonacci as well as Mandelbrot’s fractal… blah blah blah.”
Whatever. It’s a mighty cool looking plant to me.
I baked this guy with a bit of olive oil and garlic cloves (both to taste), but I think simply steaming it would be delicious! The vendor said that it steams quicker than cauliflower.
Thought I’d share this interesting find!
I’ve been known to be a follower, a copy-cat, a _____. But when there something this delicious, yes I am a follower. However!! I did tweak the recipe a bit, well found a new one. Just because I’m not a huge fan of maple.
4 cups old-fashioned oats
1 1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries
Preheat oven to 300 degrees. In a bowl mix oats, almonds, brown sugar, salt, and cinnamon. In a saucepan warm the oil and honey. Whisk in the vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15×10 inch baking pan I actually had to spread in 2 different pans.
Bake 20 minutes, check (some granola makers advise flipping sections over like cookies, but I didn’t. Cook 20 more minutes.
Transfer granola-filled pan to a rack to cool completely. Then sprinkle cranberries, raisins, or anything else that tickles your taste buds over the top. Break your granola into pieces and you’re done! Yum!
Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months. (I doubt mine will last this long)!
Overall, I was really surprised at how incredibly easy this was; I’ve been putting it off for so long. Addendum to New Years Resolutions: Never buy granola again!