Shrimp and Basil Stir Fry

Basil basil basil. I love seeing it flourish in my garden and it is truly a sign of the season when I start looking for ways to use it. In the northeast, basil is sometimes hard to come by during the winter months but makes more than a cameo appearance in the produce aisles when the ice melts, and the flowers start blooming.

I love recipes from Epicurious, but sometimes they have ingredients I have no way of getting and luckily for me and my palate, the internet sometimes gives reliable information about what I can use instead. With the Epicurious / Bon Appetit partnership recipe EBlasts and regular similar emails from NY Time cooking, I feel like I am given permission to peer into a a food world I might have been nervous to enter from my humble galley kitchen. This recipe called for Fresno chiles, which despite my lookingest looks in the grocery stores in my zip codes, I could not find. I read the Fresno is similar to a jalapeño except the jalapeño is hotter, so I cut down on the amount and my jalapeño bravely went where only Fresnos had gone before. I jest, but honestly, I am so glad I decided to make this recipe anyway. At the urging of my inbox, I frequently to decide to “Cook this now” (the title of the eblasts) or make a recipe because my email I received told me “what to make this week.” I am in no way suggestible, and nobody has ever tried to sell me a bridge in Brooklyn so I must exude at least a little saviness, but I like learning recipes which I might not even know to seek out because they are from unfamiliar cultures or seem, when I’ve had them in restaurant, beyond my humble cooking abilities. In addition to this blog I encourage people to seek out places and spaces where they try recipes which might seem a little daunting or unfamiliar. If I cooked according to my existing repertoire always, as most people without a food blog do, I would eat many many many rosemary boneless pork chops interspersed with vegetables and “Puerto Rican eggs”, so called because they are liberally seasoned with Goya Sazon con Cilantro and Tomate. Chuckle chuckle, Luckily, I have a food blog.

For people not so familiar with fish sauce, it is as potent as it sounds. In Thai and Vietnamese food sometimes it is used on its own for the brave as a condiment, and as an essential part of sauces for the people who love the hint of its flavor but who might otherwise be bowled over by its pungency. The marinade, which becomes a sauce in this recipe, is the perfect compliment to shrimp and I would totally make this again. The peas where my vegetable craving heart’s addition, and it was honestly a gamble which paid off. You could serve this recipe over soba or rice noodles, or as the recipe originally called for, rice. I am still trying to master the cooking of rice noodles, but I am planning on keeping on keeping on when it comes to cooking them, because I know I am on the bring of cooking them to perfection.

Ingredients  Single medium jalapeño coarsely chopped (recipe originally called for 3 Fresno chiles, but there were no Fresno chiles at my grocery store and the internet said I could use the hotter jalapeño instead in moderation)  6 garlic cloves, smashed  1/4 cup sugar  2 Tbsp. fish sauce  1 tsp. kosher salt  4 Tbsp. vegetable or grapeseed oil, divided  1 lb. large shrimp, peeled, deveined  2 cups basil leaves (about 1 bunch)  Lime wedges (for serving)  cup of sugar snap peas  PKG of rice noodles (optional)

Ingredients

Single medium jalapeño coarsely chopped (recipe originally called for 3 Fresno chiles, but there were no Fresno chiles at my grocery store and the internet said I could use the hotter jalapeño instead in moderation)

6 garlic cloves, smashed

1/4 cup sugar

2 Tbsp. fish sauce

1 tsp. kosher salt

4 Tbsp. vegetable or grapeseed oil, divided

1 lb. large shrimp, peeled, deveined

2 cups basil leaves (about 1 bunch)

Lime wedges (for serving)

cup of sugar snap peas

PKG of rice noodles (optional)

Combine the fish sauce, garlic, tbs of cooking oil, fish sauce, sugar and lime. I used my hand blender to make a smooth puree.

Combine the fish sauce, garlic, tbs of cooking oil, fish sauce, sugar and lime. I used my hand blender to make a smooth puree.

Defrost (if you’re using frozen shrimp as I did), rinse, peel and devein your shrimp

Defrost (if you’re using frozen shrimp as I did), rinse, peel and devein your shrimp

Marinate the shrimp for 15 minutes (or up to an hour)

Marinate the shrimp for 15 minutes (or up to an hour)

Add the remaining oil to the pan and when medium hot, add the shrimp and a little bit more than half of the marinade. Cook the shrimp until they are cooked both sides. As the sauce cooks down it will become more aromatic and when the shrimp is almost done cooking add the peas, stirring to mix them in. Sprinkle the chopped basil leaves over the top of the dish when the peas have cooked. . I

Add the remaining oil to the pan and when medium hot, add the shrimp and a little bit more than half of the marinade. Cook the shrimp until they are cooked both sides. As the sauce cooks down it will become more aromatic and when the shrimp is almost done cooking add the peas, stirring to mix them in. Sprinkle the chopped basil leaves over the top of the dish when the peas have cooked. . I

Persian Carrot and Radish Salad

I find myself craving brightness as soon as the sun shines with more regularly and so I sought out this salad with clean flavors and the crunch which makes vegetables, in my mind, worth their weight, well, on the grocery store scale.

Secretly I have craved having my own thin slicing device, but when I held it in my hands, wielding the power to make the shaved cucumbers of my dreams, it was a little daunting. The blade was scarily sharp and I doubted whether the radishes would live up to my standards. In a situation which so rarely happens in my life outside the kitchen, I was pleasantly surprised by the truth in advertising about how quickly and neatly the mandolin/ier worked.

After getting over my wonder about my razor thin radishes, I decided would make this salad again. Unfortunately, I did not precisely measure the oil in the dressing and I reprimanded myself, inside my insides, because the dressing was a little on the oily side. I would probably add more lemon juice and some powered garlic to the dressing as well, but it was successfully crunchy and even dressed, stayed crunchy overnight! Two pleasant surprises in two days! Be still my infrequently pleased heart!

INGREDIENTS  1/4 cup olive oil, divided  1 cup raw shelled pumpkin seeds  1/2 teaspoon ground cumin  3/4 teaspoon kosher salt, plus more  3 tablespoons fresh lemon juice  1 teaspoon honey  1/4 teaspoon freshly ground black pepper  2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler  1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife  4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

INGREDIENTS

1/4 cup olive oil, divided

1 cup raw shelled pumpkin seeds

1/2 teaspoon ground cumin

3/4 teaspoon kosher salt, plus more

3 tablespoons fresh lemon juice

1 teaspoon honey

1/4 teaspoon freshly ground black pepper

2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

Using your mandolin (I had to buy a hand mandolin fo this recipe), thinly slice your radishes.

Using your mandolin (I had to buy a hand mandolin fo this recipe), thinly slice your radishes.

Using your vegetable peeler, peel the carrots into thin ribbons.  In another bowl, mix the dressing by combining the honey, salt, pepper, lemon juice and oil.  After mixing the dressing, toast the pepitas in a medium skillet by adding il, adding the seeds and covering in cumin.  Add the dressing and diced scallions. Then roughly chop your cilantro after removing the leaves from the stems and add to the salad. Mix the salad throughly and then serve covered in a sprinkling of the toasted cumin pepitas.

Using your vegetable peeler, peel the carrots into thin ribbons.

In another bowl, mix the dressing by combining the honey, salt, pepper, lemon juice and oil.

After mixing the dressing, toast the pepitas in a medium skillet by adding il, adding the seeds and covering in cumin.

Add the dressing and diced scallions. Then roughly chop your cilantro after removing the leaves from the stems and add to the salad. Mix the salad throughly and then serve covered in a sprinkling of the toasted cumin pepitas.

Charred Tuna Asian Green Salad

In the spring and summer I fancy myself a salad slayer- I don’t kill the lettuce, but I slay at salad making. I am often struck by how pretty the arrangement of everything can be and how just how damn inviting a little gorgonzola can make, pretty much, well, everything.

There’s no gorgonzola in this salad because I was adhering to the no fish and cheese rule. Yes, I make notable exceptions for shrimp Alfredo and very high brow offerings like the occasional fillet o’ fish sandwich from McDonald’s, but the star of this salad is the tuna, so why hurt its feelings by breaking rules?

I have a sensitive stomach so since this was not marketed as sushi grade tuna, I charred the bejesus out of its steak soul. In celebration of spring, I blanched some asparagus after cooking briefly in heavily salted water, added edamame, a strawberry sliced thin and some finely diced scallions, and called it a day. The dressing integrates the whole salad by introducing the Asian flavors and making the salad a cohesive “song of spring”. Asparagus fills my spring “food joy tank” so much I could perhaps call it Aspara-gas, but then people might make farting jokes. I rarely fart so the jokes would not ever be funny. I digress.

I got the salad dressing recipe online and made some palate adjustments (like adding honey) and some necessary adjustments (like settling for powdered over paste wasabi). The recipe still needs some adjusting but as I adjusted I started having more and more dressing and a solo salad to use it to dress. Yes, the sad sigh of cooking for yourself includes things like an embarrassing abundance of salad dressing and nobody to compliment your strawberries.

Ingredients  2 cups of mixed greens  5-6 stalks of celery  2 strawberries  medium diced scallion  an abundance of edamame  Tuna steak portioned  salt and pepper  lemon  2 tbs of soy sauce  tsp of honey  tsp of Wasabi  3 tbs of rice wine vinegar  2 tbs of olive oil (or so)    Plan of Attack  Put on a pot of salted water to boil  When boiling, add trimmed asparagus and cook for 2-3 minutes. Drain immediately and run cold water over the asparagus until cool. Set aside.  Season the tuna steak on both sides with salt and pepper and put a tbs of olive oil into your medium skillet. When hot add the tuna and slice lemon wheels onto the top, turning frequently. Whenever you turn, try and keep lemon underneath nd lemon on top to retain moisture.  While the tun cooks assemble the dressing. Whisk the soy sauce, honey, rice wine vinegar, wasabi, and olive oil.  Prepare the vegetables and then place the cooked tuna on top. and drizzle with the prepared dressing. Enjoy!

Ingredients

2 cups of mixed greens

5-6 stalks of celery

2 strawberries

medium diced scallion

an abundance of edamame

Tuna steak portioned

salt and pepper

lemon

2 tbs of soy sauce

tsp of honey

tsp of Wasabi

3 tbs of rice wine vinegar

2 tbs of olive oil (or so)

Plan of Attack

Put on a pot of salted water to boil

When boiling, add trimmed asparagus and cook for 2-3 minutes. Drain immediately and run cold water over the asparagus until cool. Set aside.

Season the tuna steak on both sides with salt and pepper and put a tbs of olive oil into your medium skillet. When hot add the tuna and slice lemon wheels onto the top, turning frequently. Whenever you turn, try and keep lemon underneath nd lemon on top to retain moisture.

While the tun cooks assemble the dressing. Whisk the soy sauce, honey, rice wine vinegar, wasabi, and olive oil.

Prepare the vegetables and then place the cooked tuna on top. and drizzle with the prepared dressing. Enjoy!

Chicken in Mustard Sauce

Growing up I was the only person in my house who loved mustard. As children go, we were pretty tolerant of each other, but we had the same fights siblings do about things which made complete sense, like people blinking too loudly or my personal favorite, the aroma of mustard ruining the kitchen. I love pretty much every mustard from the yellow I piled on what my Dad ceremoniously calls “dirty water dogs” from pushcarts in the city to moutarde fitting for the most discerning Croque Monsieur. Hesitantly, I would say mustard is my favorite condiment, and I say hesitantly because I am my grammy’s granddaughter and I have a love of all condiments. Relish, I eat with relish. Jams are my jam. I get sauced more joyfully if my food has some sort of special sauce. Somebody I spent a considerable amount of time with as a child but who behaves like a child as an adult, told me he has as an adult developed the courage to bravely tell people he does not like condiments, even, GASP, ketchup. When he told me I almost burst out with “but how do you find meaning and joy in your condiment free life?” I would say for him, the verdict is still out about joy and actually also meaning, so perhaps he should try some mustard. The general dislike of mustard in my house did not deter me from my love of possibly my favorite condiment, and I soldiered through the peanut gallery of mustard haters, to proudly become the lady I am today.

My heart beats “must-ard, must-ard” for pretty much everything mustard worthy, from turkey sandwiches to egg salad, from honey baked ham to tuna fish. The only benefit of cooking for yourself is the luxury of making foods which answer solely to your palate and this recipe answered to mine. There was nobody to complain about the mustardiness of the sauce, but there was also nobody to do the dishes. I actually think this dish would be enjoyable for the majority of people and I plan on serving to people who are not so unabashedly proud of their love of “the other hotdog condiment.”

This simple sauce combines two types of mustard, dijon and spicy brown, with a basic rue. When it cooks down it is velvety smooth. Additional uses for this sauce on its own would be as a dressing for roasted potatoes or even steamed carrots.

Ingredients  2-3 medium chicken breasts  medium shallot  3 garlic cloves  sprig of rosemary  2 tbls of flour with extra for dusting  0.5 cup of water  3 tbls of vegetable oil (you could also use olive oil)  2 tbls of dijon mustard  tbls of brown mustard (I added extra)  an abundance of ground pepper    Plan of Attack  Cut the chicken into 5-6 pieces and pound with your meat tenderizer until they’re about the same thickness. Season the chicken on both sides with salt and pepper.  Pour about a tbls of oil into your medium skillet and when hot, add the chicken.  Dice your shallots and garlic  Brown the chicken on both sides, and then sprinkle each side with flour and return to pan to develop a rich texture on the outside of the breasts  Add the shallots and garlic into the pan with the chicken breasts and remove the chicken breasts after cooking with the shallots for 2-3 minutes.  Put the chicken breasts to the side, add the flour and water to make a simple rue. Then add the remaining oil and mustards to the pan, making sure to stir the sauce with your spoon to prevent the flour from sticking.  When the sauce has integrated, add your chicken pieces back in the pan with the sauce and cook on medium low heat for 9-11 minutes, Season with more ground pepper and serve covered generously with the sauce.

Ingredients

2-3 medium chicken breasts

medium shallot

3 garlic cloves

sprig of rosemary

2 tbls of flour with extra for dusting

0.5 cup of water

3 tbls of vegetable oil (you could also use olive oil)

2 tbls of dijon mustard

tbls of brown mustard (I added extra)

an abundance of ground pepper

Plan of Attack

Cut the chicken into 5-6 pieces and pound with your meat tenderizer until they’re about the same thickness. Season the chicken on both sides with salt and pepper.

Pour about a tbls of oil into your medium skillet and when hot, add the chicken.

Dice your shallots and garlic

Brown the chicken on both sides, and then sprinkle each side with flour and return to pan to develop a rich texture on the outside of the breasts

Add the shallots and garlic into the pan with the chicken breasts and remove the chicken breasts after cooking with the shallots for 2-3 minutes.

Put the chicken breasts to the side, add the flour and water to make a simple rue. Then add the remaining oil and mustards to the pan, making sure to stir the sauce with your spoon to prevent the flour from sticking.

When the sauce has integrated, add your chicken pieces back in the pan with the sauce and cook on medium low heat for 9-11 minutes, Season with more ground pepper and serve covered generously with the sauce.

quick ginger chicken with scallions

I unfortunately have been dealing with some medical problems so it has interfered with my regular MISS D COOKS schedule. This recipe is something I tried with the ginger I had left after the ginger root tea I made for my stomach. I am sorry for the regular followers of this blog.

It is hard to eat when you’re not feeling well, but man, when you don’t eat, it is worse. I love how the world seems to be gravitating back towards valuing folk medicine, and the cures which cured people for centuries before doctors told you not to listen to your grandma about your stomachache. This chicken stir fry was digestion appropriate, and checked the boxes of how food can taste when it is secretly helping you.

Ingredients

medium ginger root

2-3 cloves of garlic

3 scallions

2-3 medium chicken breasts

5-6 tbls of olive oil for sautéing

medium bunch of garlic

salt and pepper

Cut the ginger into straws, dice the garlic and make the scallions into coins.  Add 3 tbls of olive oil to the pan and when hot, add the ginger, scallions, and garlic. Sauce the savory ingredients until the ginger is cooked subtle.  Cut the chicken breasts into bite size pieces and season with salt and pepper..  Add the remaining oil and when hot, add the chicken. Cook until it is cooked through.

Cut the ginger into straws, dice the garlic and make the scallions into coins.

Add 3 tbls of olive oil to the pan and when hot, add the ginger, scallions, and garlic. Sauce the savory ingredients until the ginger is cooked subtle.

Cut the chicken breasts into bite size pieces and season with salt and pepper..

Add the remaining oil and when hot, add the chicken. Cook until it is cooked through.

Remove the chicken and then add the ginger mixture back into the pan. Add the chicken in and mix together.

Remove the chicken and then add the ginger mixture back into the pan. Add the chicken in and mix together.

Chop the cilantro and add it onto the the finished stir fry. Serve hot and with the accompaniment of roasted or raw vegetables.

Chop the cilantro and add it onto the the finished stir fry. Serve hot and with the accompaniment of roasted or raw vegetables.

Salmon Cakes

Recipe from Bon Appetit

During the season of Lent, I am always craving things besides my standby seafood options and I love Salmon. Though many people might find put a beautiful salmon steak in the food processor  something akin to sacrilege, I strongly believe this dish celebrate the salmon. With the subtle notes of ginger, garlic and scallions, the salmon specific aioli which is more of  a dressing than an aioli. and the quick pickles make this an experience of salmon rather than an insult to salmon.  It is sometimes hard to find salmon without the skin and I don’t actually have proper chef’s knives which would make it easier to take the skin off, so I looked for a steak without the skin. I was concerned about making this in my sm space since the aroma of fried fish tends to linger, but I was pleasantly surprised when the aroma didn’t stick around and the actual cakes were light on tasting of the sea, but heavy on the real salmon flavor.   As a child my experience of salmon, growing up in a household where new recipes were rarely tried because well, everybody liked the favorites so much, was solely lox, for better or for worse. I happen to like lox, but I honestly thought all salmon was good for was for serving on a bagel with a shmear. For those people who are not New Yorkers, putting a shmear on a bagel means not just smearing it with cream cheese, it mean SHMEARING it with cream cheese. When I discovered salmon as entree sans bagel, it was actually surprising when I liked it, and I have loved it ever since.  Autocorrect, of course, apparently has not ever been to Long Island, so it autocorrected schmear.     * Adjusted from recipe  Ingredients   INGREDIENTS   1½ pounds boneless, skinless center-cut salmon, patted dry  5 scallions, green parts finely chopped, white parts thinly sliced  1 1-inch piece ginger, peeled, finely grated  1 garlic clove, finely grated  2 tablespoons plus ⅔ cup mayonnaise  Kosher salt  1 teaspoon toasted sesame oil  4 teaspoons unseasoned rice vinegar, divided  3 medium Persian cucumbers, shaved lengthwise  1 teaspoon sugar  ¼ cup (or more) vegetable oil  ½ cup Panko bread crumbs  2 cups tender herbs, such as torn mint and/or cilantro leaves with tender stems

During the season of Lent, I am always craving things besides my standby seafood options and I love Salmon. Though many people might find put a beautiful salmon steak in the food processor something akin to sacrilege, I strongly believe this dish celebrate the salmon. With the subtle notes of ginger, garlic and scallions, the salmon specific aioli which is more of a dressing than an aioli. and the quick pickles make this an experience of salmon rather than an insult to salmon.

It is sometimes hard to find salmon without the skin and I don’t actually have proper chef’s knives which would make it easier to take the skin off, so I looked for a steak without the skin. I was concerned about making this in my sm space since the aroma of fried fish tends to linger, but I was pleasantly surprised when the aroma didn’t stick around and the actual cakes were light on tasting of the sea, but heavy on the real salmon flavor.

As a child my experience of salmon, growing up in a household where new recipes were rarely tried because well, everybody liked the favorites so much, was solely lox, for better or for worse. I happen to like lox, but I honestly thought all salmon was good for was for serving on a bagel with a shmear. For those people who are not New Yorkers, putting a shmear on a bagel means not just smearing it with cream cheese, it mean SHMEARING it with cream cheese. When I discovered salmon as entree sans bagel, it was actually surprising when I liked it, and I have loved it ever since. Autocorrect, of course, apparently has not ever been to Long Island, so it autocorrected schmear.

* Adjusted from recipe

Ingredients

INGREDIENTS

1½ pounds boneless, skinless center-cut salmon, patted dry

5 scallions, green parts finely chopped, white parts thinly sliced

1 1-inch piece ginger, peeled, finely grated

1 garlic clove, finely grated

2 tablespoons plus ⅔ cup mayonnaise

Kosher salt

1 teaspoon toasted sesame oil

4 teaspoons unseasoned rice vinegar, divided

3 medium Persian cucumbers, shaved lengthwise

1 teaspoon sugar

¼ cup (or more) vegetable oil

½ cup Panko bread crumbs

2 cups tender herbs, such as torn mint and/or cilantro leaves with tender stems

Find a salmon steak with the skin removed or remove the skin carefully

Find a salmon steak with the skin removed or remove the skin carefully

Cut the salmon into 2 inches cubes and place in your food processor. Process the salmon until it resembles a paste, but before it resembles a puree.

Cut the salmon into 2 inches cubes and place in your food processor. Process the salmon until it resembles a paste, but before it resembles a puree.

Dice your scallions, grate you ginger, and grate your garlic. Reserve.

Dice your scallions, grate you ginger, and grate your garlic. Reserve.

Add the salmon, spices, ginger, garlic , panko and scallions to a bowl.

Add the salmon, spices, ginger, garlic , panko and scallions to a bowl.

Form the salmon mixture into cakes (they’ll resemble burgers) and place on a parchment lined baking sheet covered in Saran Wrap. Refrigerate the cakes for at least an hour.  Slice the cucumber and add the rice wine vinegar and sugar to a bowl. Refrigerate for at least an hour.

Form the salmon mixture into cakes (they’ll resemble burgers) and place on a parchment lined baking sheet covered in Saran Wrap. Refrigerate the cakes for at least an hour.

Slice the cucumber and add the rice wine vinegar and sugar to a bowl. Refrigerate for at least an hour.

Pour olive oil into your medium skillet and place the cakes on medium high heat into the skillet. Unlike Salmon steaks, which you are supposed to turn once (twice is burgeoning on an insult to the salmon), your can frequently turn these burgers to ensure even cooking.

Pour olive oil into your medium skillet and place the cakes on medium high heat into the skillet. Unlike Salmon steaks, which you are supposed to turn once (twice is burgeoning on an insult to the salmon), your can frequently turn these burgers to ensure even cooking.

Cook until cakes are cooked through and golden on both sides with an inviting crust.

Cook until cakes are cooked through and golden on both sides with an inviting crust.

Make the aioli dressing by combing mayo, 2 tbls of rice wine vinegar, and crushed red pepper,

Make the aioli dressing by combing mayo, 2 tbls of rice wine vinegar, and crushed red pepper,

Serve hot with cucumber pickles and aioli dressing as option toppings. This salmon was served in my house (to me, yes, spiritually we should always make a point to serve others and serve ourselves), with sautéed Brussels sprouts.

Serve hot with cucumber pickles and aioli dressing as option toppings. This salmon was served in my house (to me, yes, spiritually we should always make a point to serve others and serve ourselves), with sautéed Brussels sprouts.

Beef and Broccoli - Better than delivery!

Ingredients  lb of lean beef  3 cups of brocoli  2/3 cup of soy sauce  generous tbls of cornstarch  2 tbls of brown sugar  3 cloves of garlic (diced)  ground pepper  0.5 cup of chicken stock ( plus reserved liquid

Ingredients

lb of lean beef

3 cups of brocoli

2/3 cup of soy sauce

generous tbls of cornstarch

2 tbls of brown sugar

3 cloves of garlic (diced)

ground pepper

0.5 cup of chicken stock ( plus reserved liquid

Mix third of a cup of soy sauce, chicken stock, powdered garlic, brown sugar and whisk together

Mix third of a cup of soy sauce, chicken stock, powdered garlic, brown sugar and whisk together

Slice your beef into strips, salt and pepper and marinate in 0.33 cup of soy sauce for an hour. Add 2 tbs of olive oil into your medium skillet and when got add the garlic. Add the beef and cook until medium well.

Slice your beef into strips, salt and pepper and marinate in 0.33 cup of soy sauce for an hour. Add 2 tbs of olive oil into your medium skillet and when got add the garlic. Add the beef and cook until medium well.

Remove the beef and put on a plate to cool.

Remove the beef and put on a plate to cool.

Add the broccoli to the pan and add the reserved liquid. Cook for 5-6 minutes and then add the beef. Stir and serve hot!

Add the broccoli to the pan and add the reserved liquid. Cook for 5-6 minutes and then add the beef. Stir and serve hot!

Enjoy!

Enjoy!

Grammy Donovan's Irish Soda Bread

Since I am not interested in being struck by a lightening bolt for sacrilege, I will not say I made this as well or better than my grammy, but it was very good. The recipe calls for serving it cold and it is traditionally served cold with butter, but I served it hot and it was well received by my friends Sam, Yele, their parents and their neighbors we had over to play.

In my family, the language we have spoken to express how we love each other has taken on many forms, many without words. My grammy is known for not mincing her words, but she speaks the language of love with her food. Hurt feelings have been known to dissipate from cakes baked from scratch and using family recipes, she seemed to make magic from the ingredients she could afford with her meager budget while raising her many children. Today she can afford jams, jellies, condiments and spices to heart’s content, but her sensibilities about cooking have remained the same. Her lesson, when dressing to cooking, is always splurge when it will make the most difference, and in this recipe, the big splurge purchase is real buttermilk. This recipe was actually passed down from her Mamma and in the dairy rich “North Country” of New York where my Grammy was raised, buttermilk was something which was actually affordable for her parents during her childhood. When she moved away from the area, she budgeted to afford this key ingredient for her own children to make this very special recipe.

This bread is traditionally baked during the season of St. Patrick’s Day, where people of Irish descent celebrate the good and bad they associate with being descendants of the Emerald Isle. It’s a. season which is filled with bagpipes, parades and step dancing, and the occasional wink beer. This season has always been so special to my family, and so I baked this recipe with some children who are very special to me who had no knowledge of the cultural celebrations around this holiday. I did this in an effort to educate them about a culture which was so important to me at their age and in which I recently celebrated this holiday in, with strangers and family. While making this recipe, with these children I consider family, I was reminded of how sometimes breaking bread with people, can sometimes seamlessly make us family.

This bread is rich, moist, and buttery, and despite what people say about Irish cooking, it is enjoyable for people from every walk of life. Traditional Irish soda bread has been made with whatever liquid was affordable and on hand for the bakers,, water, milk, butterfly and beer- but the buttermilk makes this recipe. Economic woes have hit the island of Ireland over and over again throughout the centuries, so the ability to make the most decadent version of this bread has not always been possible for Irish, but today it was luckily possible for me! The key to making sure it remains moist is to know your oven and not to overcook it. The egg wash step at the end is key to creating the decadent feeling crust, so don’t skimp on this part. My commitment to finding places for controlled moments of decadence in cooking motivated me to add 2 tbls more of butter to recipe and sprinkle sugar on top of egg washed loaf before I put it in the oven. Don’t tell my Grammy!

Plan of Attack

Preheat the oven to 350 degrees

Mix the flour, and remaining dry ingredients in your medium mixing bowl

Put the butter in your pastry blender and mix until it resembles crumbled butter pieces. Complete disclosure - Since I don’t have a pastry blender, I cut the butter (with my buddies Sam and Yelenia with a knife in a larger diced pieces and added them to the flour mixture. Use your hands to mix the butter pieces and flour together until they resemble crumbs. The crumbs will resemble streusel topping.

Beat your eggs with a fork until whipped and add almost all eggs to the mixture. Reserve about a tbls of eggs to use as as egg wash for the top of the loaf.

Add the buttermilk and raisins to the mixture and mix throughly. The dough will be sticky and in order to remove it from your bowl you will have to cover your hands with flour.

Cover your pastry board (or counter) with flour and knead the wet dough it with flour covered hands gently 9-11 times until it resembles a big boule of dough. This was the part my elementary school helpers thought was the most fun, aside from cracking the eggs.

Place the dough in a buttered casserole dish (the dish I used was 9x9) and and using a pastry brush, coat the top with the remaining egg mixture. Sprinkle with a little bit of granulated sugar and then use your knife to make 3-5 cross lines on the top of the loaf. Bake for in the oven for 80-90 minutes, and check midway to determine the heat of your oven. I took this loaf out at 81 minutes because the oven I was using runs hot, so use your best judgment when to remove from the oven. When I bake things with this level of history, I call my oven, the “loven.”

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shrimp or shrimp and snow peas

Snow peas and shrimp pictured above    Ingredients  3 tbls of soy sauce  1 tbls cornstarch  1 tbls of ground ginger (I accidentally omitted)  2 tbls of vegetable order  3-5 skinless chicken breasts  2 cloves of garlic  3 cups of snow peas  Plan of Attack  *I edited this recipe to include what I had in my pantry and omitted mushrooms because I don’t like mushrooms)  Whisk together the chicken broth, soy sauce cornstarch and ginger  Heat olive oil in your medium skillet and add garlic. When the garlic is aromatic, add the chicken  Add chicken broth mixture when the chicken has cooked and then add the snow peas. Cook on medium heat until peas are cooked through.  *Variation with shrimp is pretty much the same except you cook the shrimp, remove them, cook the vegetables, and then re-add the shrimp. In the recipe pictured I added yellow bell peppers for some more vegetable loveliness. Then I garnished with diced raw shallots, and in the future I wold use diced scallions instead as garnish. I would, because I love cilantro, also be open to garnishing with cilantro. I missed cilantro in this recipe! I did add the ginger when making the shrimp recipe and it added another level of flavor which was very special!    I made this a while ago but I am just posting now! Sorry snow pea loving public!

Snow peas and shrimp pictured above

Ingredients

3 tbls of soy sauce

1 tbls cornstarch

1 tbls of ground ginger (I accidentally omitted)

2 tbls of vegetable order

3-5 skinless chicken breasts

2 cloves of garlic

3 cups of snow peas

Plan of Attack

*I edited this recipe to include what I had in my pantry and omitted mushrooms because I don’t like mushrooms)

Whisk together the chicken broth, soy sauce cornstarch and ginger

Heat olive oil in your medium skillet and add garlic. When the garlic is aromatic, add the chicken

Add chicken broth mixture when the chicken has cooked and then add the snow peas. Cook on medium heat until peas are cooked through.

*Variation with shrimp is pretty much the same except you cook the shrimp, remove them, cook the vegetables, and then re-add the shrimp. In the recipe pictured I added yellow bell peppers for some more vegetable loveliness. Then I garnished with diced raw shallots, and in the future I wold use diced scallions instead as garnish. I would, because I love cilantro, also be open to garnishing with cilantro. I missed cilantro in this recipe! I did add the ginger when making the shrimp recipe and it added another level of flavor which was very special!

I made this a while ago but I am just posting now! Sorry snow pea loving public!

pan roasted broccoli and pasta bake

Ingredients

2 cups of broccoli

tsp of cumin

2 tables of olive oil

tsp of kosher salt

11- 13 oz of pasta

0.5 cup of grated parmesan chees

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lb of ricotta cheese

0.36 cup of bank bread crumbs

tables of grated lemon peel

tsp of ground pepper

lemon juice

Plan of Attack

Preheat the oven to 390 degrees

Toss the broccoli, olive oil, salt and pepper and place on the baking sheet. Put your baking sheet into the oven and roast until tender and browning on the edges.

Combine the lemon zest, parmesan, and bread crumbs in your medium mixing bowl. *This is the place where you also could add more spices, as I did, like powdered garlic, or heat. I was cooking for some people with particular palates so I did not add to much crushed red pepper, but your could add more than I did.

Remove the pan from the oven, and distribute the ricotta. Cover the entire mixture with parmesan cheese mixture and return to the pan and broil the pan until the cheese melts and develops a beautiful crust.

My comments: I should have broiled the pan for more minutes because it did not get as crunchy as I would have preferred and I would also, heading forward use whole milk ricotta and more parmesan cheese, because I thought this pasta lacked salt.

healthy spring pasta primavera with asparagus and snow peas

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*this recipe was originally from the NY Times Cooking section but it was adjusted to reflect what I had in my pantry. A photo will be added today- I am working on this from Ascend so I don’t have access to my photos from this computer

Ingredients

lb of asparagus, ends trimmed and cut into pieces

0.5 lb of snow peas

3-5 pieces of turkey bacon

medium shallot

3-5 medium cloves of garlci

2 tbls of olive oil

medium pat of butter

9 oz (or so) of whole wheat fettucine

0.5 cup of skim milk

0.5 cup of shredded parmesan

cup of part skim ricotta

Plan of Attack

Cut the turkey bacon into sm pieces (big dice) and do the same for the garlic and shallot

Pour a tables of olive oil into your medium skillet and when hot, add the garlic and shallot. After about a minute, add the diced turkey bacon. Cook until the shallots are clear and the bacon starts browning.

Put a pot of salted water on to boil and turn on high.

Add the remaining oil and butter, and then add the asparagus and snow peas.

While the vegetables are cooking, add your fettuccine to the boiling salt water.

If the vegetables are tender before the pasta is done, cover and turn on medium low heat.

When the pasta is done, drain it and reserve some pasta water.

Add the pasta, pasta water, skim milk, ricotta and parmesan cheese to the pan with the vegetables, stirring vigorously over medium heat to allow for the ingredients form their own creamy sauce. Add salt, pepper and powdered garlic as needed and serve hot.

My comments: I had ricotta in my fridge and the original recipe called for heavy cream and pecorino romano cheese, but what I made was flavorful so I recommend it. I would also in the future try the original recipe, but I am trying to incorporate this ricotta in everything before it goes bad!

Isreali couscous with roasted tomatoes and cannelloni beans

ingredients  Pint of grape tomatoes  cup of feta  0.5 cup of shredded parmesan  3 sprigs of oregano  bunch of scallions  2 tsp of balsamic vinegar  1.5 cup of pearl couscous  2 cups of chicken broth  salt and pepper  tsp of cumin  can of cannelloni beans  2-3 medium/massive cloves of garlic  5-6 tsp of olive oil

ingredients

Pint of grape tomatoes

cup of feta

0.5 cup of shredded parmesan

3 sprigs of oregano

bunch of scallions

2 tsp of balsamic vinegar

1.5 cup of pearl couscous

2 cups of chicken broth

salt and pepper

tsp of cumin

can of cannelloni beans

2-3 medium/massive cloves of garlic

5-6 tsp of olive oil

Cut the tomatoes down the middle, dice the garlic cubes and finely dice the scallions, tis with olive oil, balsamic, powdered garlic, salt and pepper.

Cut the tomatoes down the middle, dice the garlic cubes and finely dice the scallions, tis with olive oil, balsamic, powdered garlic, salt and pepper.

Evenly put the mixture on your rimmed baking dish and put into the oven at 390. I put it in the oven at 450, it started smoking because of the smoking temperature of olive oil.

Evenly put the mixture on your rimmed baking dish and put into the oven at 390. I put it in the oven at 450, it started smoking because of the smoking temperature of olive oil.

While the tomatoes are cooking, make the stock. Combine chicken stock, herbs, a clove of garlic into your medium saucepan, and cook until integrated.

While the tomatoes are cooking, make the stock. Combine chicken stock, herbs, a clove of garlic into your medium saucepan, and cook until integrated.

Remove the tomatoes form the oven when they’re cooked through, after 15-20 minutes.

Remove the tomatoes form the oven when they’re cooked through, after 15-20 minutes.

Open the cannelloni beans and put into the pan with the tomatoes. Pour the stock into your baking dish, add the couscous and place into the oven. Cook for 25-30 minutes. Remove from the oven when couches is cooked through and covered with sprinkled Parmesan and feta. Put the pan back in the oven until cheese melts, about 5-6 minutes.

Open the cannelloni beans and put into the pan with the tomatoes. Pour the stock into your baking dish, add the couscous and place into the oven. Cook for 25-30 minutes. Remove from the oven when couches is cooked through and covered with sprinkled Parmesan and feta. Put the pan back in the oven until cheese melts, about 5-6 minutes.

My comments- AWEsome! I will definitely make this again! It ws easy, satisfying and delivered fiber, flavor and protein for very little money and effort. Next time I plan on using more parmesan and I am perhaps thinking about additional herbs…

My comments- AWEsome! I will definitely make this again! It ws easy, satisfying and delivered fiber, flavor and protein for very little money and effort. Next time I plan on using more parmesan and I am perhaps thinking about additional herbs…

Sheet Pan Sausages and greens

Ingredients  2 sausages (Italian sweet or hot, or both…I am sweet and hot so I seek both in my sausages)  2 cups of raw Cale, trimmed with stems removed  6 tbs of olive oil  2 cups of little potatoes  2 tbls of dijon mustard  2 tbls of honey  3 tbls of red wine vinegar  salt and pepper to taste  powdered garlic to taste

Ingredients

2 sausages (Italian sweet or hot, or both…I am sweet and hot so I seek both in my sausages)

2 cups of raw Cale, trimmed with stems removed

6 tbs of olive oil

2 cups of little potatoes

2 tbls of dijon mustard

2 tbls of honey

3 tbls of red wine vinegar

salt and pepper to taste

powdered garlic to taste

Clean 2 cups of kale into bite sized pieces and remove the stalks

Clean 2 cups of kale into bite sized pieces and remove the stalks

Prheat the oven to 450 degrees  Place your potatoes in a bowl

Prheat the oven to 450 degrees

Place your potatoes in a bowl

Toss them with olive Oil, Salt, Pepper and Powedered garlic

Toss them with olive Oil, Salt, Pepper and Powedered garlic

score your sausages on all sides

score your sausages on all sides

nestle the sausages among the potatoes on your nonstick cooking sheet and put in the oven for 15-20 minutes

nestle the sausages among the potatoes on your nonstick cooking sheet and put in the oven for 15-20 minutes

while the potatoes and sausage cook, mix the dressing for the kale. Add the honey, vinegar, olive oil, and spice and stir together until completely integrated

while the potatoes and sausage cook, mix the dressing for the kale. Add the honey, vinegar, olive oil, and spice and stir together until completely integrated

Toss the greens in 3 tbs of the dressing and put on the sheet pan. Return the tray to the oven for 5-6 minutes, or until the kale has charred edges

Toss the greens in 3 tbs of the dressing and put on the sheet pan. Return the tray to the oven for 5-6 minutes, or until the kale has charred edges

serve hot and drizzle the remaining dressing over the kale.  My comments: I love this dressing and when making again I would double the recipe and coat the potatoes and the greens in the dressing before putting them in the oven, as well as drizzling over both when serving. You could make this with a variety of sausages, but I love italian sausage and it is what I had in the freezer, so happy accident!

serve hot and drizzle the remaining dressing over the kale.

My comments: I love this dressing and when making again I would double the recipe and coat the potatoes and the greens in the dressing before putting them in the oven, as well as drizzling over both when serving. You could make this with a variety of sausages, but I love italian sausage and it is what I had in the freezer, so happy accident!

Lemon Chicken Breasts with herbs

An lb of chicken  medium lemons sliced thin  2-3 sprigs of rosemary  2 sprigs of sage  5-6 cloves of garlic  salt and pepper  medium sized pat of butter

An lb of chicken

medium lemons sliced thin

2-3 sprigs of rosemary

2 sprigs of sage

5-6 cloves of garlic

salt and pepper

medium sized pat of butter

Clean your chicken breasts, and put all the ingredients in your gallon ziplock bag and wrap so the chicken is completely covered in the marinade

Clean your chicken breasts, and put all the ingredients in your gallon ziplock bag and wrap so the chicken is completely covered in the marinade

Put 2 tbs of olive in your medium skillet and then cook 3 garlic cloves (diced) until aromatic. then, empty the contents of the gallon bag into the skillet, being careful to put the lemon slices on top of the chicken breasts

Put 2 tbs of olive in your medium skillet and then cook 3 garlic cloves (diced) until aromatic. then, empty the contents of the gallon bag into the skillet, being careful to put the lemon slices on top of the chicken breasts

Cook until the chicken is cooked through and serve hot covered in lemon slices

Cook until the chicken is cooked through and serve hot covered in lemon slices

Seen here- served (to myself) with sauce of root vegetables.    My comments- This recipe was super simple and it was done in very little time. I used my meat mallet (flat side) to make the chicken pretty consistent width for even cooking, and since they were massive breasts, they took up a considerable amount of space in the pan.

Seen here- served (to myself) with sauce of root vegetables.

My comments- This recipe was super simple and it was done in very little time. I used my meat mallet (flat side) to make the chicken pretty consistent width for even cooking, and since they were massive breasts, they took up a considerable amount of space in the pan.

Tuna Melt Quesadillas

On a subzero day, I discovered this and oh man, what a comfort food!

Ingredients  can of tunafish (white/albacore) - I used bumblee  2 tbls of mayonnaise  medium pan sized flour quesadillas  shredded (preshreded or shred your own) cheddar cheese  for garnish - barbecue sauce or salsa  pat of butter

Ingredients

can of tunafish (white/albacore) - I used bumblee

2 tbls of mayonnaise

medium pan sized flour quesadillas

shredded (preshreded or shred your own) cheddar cheese

for garnish - barbecue sauce or salsa

pat of butter

Placed shredded cheese on the left side of the quesadilla

Placed shredded cheese on the left side of the quesadilla

Prepare the tunafish by mixing tuna and may. Who I make tuna sandwiches I have my own concoction including shallots at times and B&G relish, but for this recipe I made it straight up deli style with tuna and mayonnaise. Place 2-3 spoonfuls of tuna on top of the cheese.

Prepare the tunafish by mixing tuna and may. Who I make tuna sandwiches I have my own concoction including shallots at times and B&G relish, but for this recipe I made it straight up deli style with tuna and mayonnaise. Place 2-3 spoonfuls of tuna on top of the cheese.

Put your butter in your medium skillet, and cook until the pan is hot. Fold the side of quesadilla over to cover the insides and place in the pan. Allow for the quesadilla to cook and for the cheese to melt, flipping the quesadilla on both side to allow for even cooking.

Put your butter in your medium skillet, and cook until the pan is hot. Fold the side of quesadilla over to cover the insides and place in the pan. Allow for the quesadilla to cook and for the cheese to melt, flipping the quesadilla on both side to allow for even cooking.

Cut into triangle pizza slice shaped slices and serve. Salsa is pictured, but often I drizzle with barbecue sauce, for some country twang. I might start singing songs like “I shaved my legs for this” if I use to much barbecue, so I am very controlled with my garnishing, because I might relate too closely to “I shave my legs for this?” for comfort.

Cut into triangle pizza slice shaped slices and serve. Salsa is pictured, but often I drizzle with barbecue sauce, for some country twang. I might start singing songs like “I shaved my legs for this” if I use to much barbecue, so I am very controlled with my garnishing, because I might relate too closely to “I shave my legs for this?” for comfort.

Rao's almost marinara sauce

I have always loved their sauce and this is my attempt at making my own!

Ingredients  2 oz of salt pork sliced into slim slices  2 30 oz cans of crushed tomatoes (I opted for the canned peeled Rao’s brand tomatoes with basil added because I knew the whole tomatoes would cook down  0.25 cup of olive oil  0.5 onion diced  3-5 garlic cloves, diced  tbls of Italian Seasoning  Basil (6 leaves) diced - optional

Ingredients

2 oz of salt pork sliced into slim slices

2 30 oz cans of crushed tomatoes (I opted for the canned peeled Rao’s brand tomatoes with basil added because I knew the whole tomatoes would cook down

0.25 cup of olive oil

0.5 onion diced

3-5 garlic cloves, diced

tbls of Italian Seasoning

Basil (6 leaves) diced - optional

Add the olive oil and salt pork to your stockpot

Add the olive oil and salt pork to your stockpot

Cook the salt pork until cooked through and juices have rendered. Remove the salt pork and discard.

Cook the salt pork until cooked through and juices have rendered. Remove the salt pork and discard.

Add the onions and cook until aromatic and clear. Then add the garlic and cook until it is browning but not burnt.

Add the onions and cook until aromatic and clear. Then add the garlic and cook until it is browning but not burnt.

Add your tomatoes and cooke for 40-60 minutes. After sauce has integrated, add the Italian seasoning (or straight oregano if this is what you’re using) and cook for an additional 5-6 minutes. Taste and add salt and pepper according to your tastes.

Add your tomatoes and cooke for 40-60 minutes. After sauce has integrated, add the Italian seasoning (or straight oregano if this is what you’re using) and cook for an additional 5-6 minutes. Taste and add salt and pepper according to your tastes.

My comments: I plan on using for pizza so it was important the whole tomatoes cooked down. I was gonna make stuffed shells, but I didn’t

Michelle Obama's Sugar Cookies

I made this recipe for these  cookies for the holiday season and ma just posting the recipe now!  Ingredients  Cup of margarine  3/2 cup of sugar  3 eggs  tsp of vanilla  7/3 cup of sugar  2 tsp of cream of tartar  0.5 tsp of salt    Plant of Attack  Preheat the oven to 270 degrees  Soften the margarine and cream together the sugar, eggs and margarine  Mix the other ingredients throughly and add the mixture at a measured pace, stirring after each addition  Refrigerate the dough an hour up to overnight  Using your rolling pin, roll the copies out and cut your shapes using your cookie cutters.  Place cookies on a parchment lined baking sheet and cook for 9-13 minutes, checking frequently. Don’t allow to over cook. Cool your cookies throughly before frosting and decorating! Enjoy!  Mix the other ingredients in your medium mixing bowl

I made this recipe for these cookies for the holiday season and ma just posting the recipe now!

Ingredients

Cup of margarine

3/2 cup of sugar

3 eggs

tsp of vanilla

7/3 cup of sugar

2 tsp of cream of tartar

0.5 tsp of salt

Plant of Attack

Preheat the oven to 270 degrees

Soften the margarine and cream together the sugar, eggs and margarine

Mix the other ingredients throughly and add the mixture at a measured pace, stirring after each addition

Refrigerate the dough an hour up to overnight

Using your rolling pin, roll the copies out and cut your shapes using your cookie cutters.

Place cookies on a parchment lined baking sheet and cook for 9-13 minutes, checking frequently. Don’t allow to over cook. Cool your cookies throughly before frosting and decorating! Enjoy!

Mix the other ingredients in your medium mixing bowl

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Crockpot Chicken and white bean chili

Ingredients  2 cans of white beans, preferably cannellini  2 lb of boneless and skinless chicken breasts  can of diced roast green chilis  Medium spanish onion (diced)  can of corn (optional)  tbls of cumin  6 cups of chicken stock ( I made my own and added 3 packets of Goya chicken seasoning )  3-5 medium carrots, coined  2-6 cloves of garlic peeled and diced  medium jalapeno, cored, seeded and diced  sprinkling of crushed red pepper  To garnish:  shredded cheese, cilantro, salsa, crema, etc…    Plan of attack  Trim the chicken breasts of additional gristle and add them to the crockpot covered with chicken stock, vegetable and spices.  Cook chicken on high for 3-5 hours, depending on your crockpot. Cooked them in the middle amount of time.  Turn off crockpot and shred the chicken, being careful because the mixture will be very hot.  Add the beans (and corn if using) and cook for an additional 30 minutes.

Ingredients

2 cans of white beans, preferably cannellini

2 lb of boneless and skinless chicken breasts

can of diced roast green chilis

Medium spanish onion (diced)

can of corn (optional)

tbls of cumin

6 cups of chicken stock ( I made my own and added 3 packets of Goya chicken seasoning )

3-5 medium carrots, coined

2-6 cloves of garlic peeled and diced

medium jalapeno, cored, seeded and diced

sprinkling of crushed red pepper

To garnish:

shredded cheese, cilantro, salsa, crema, etc…

Plan of attack

Trim the chicken breasts of additional gristle and add them to the crockpot covered with chicken stock, vegetable and spices.

Cook chicken on high for 3-5 hours, depending on your crockpot. Cooked them in the middle amount of time.

Turn off crockpot and shred the chicken, being careful because the mixture will be very hot.

Add the beans (and corn if using) and cook for an additional 30 minutes.

Quick and easy mustard salmon with asparagus

Ingredients  medium bunch of asparagus  3 tbls of olive oil  salt and pepper  powdered garlic  2-3 generous tbls of Dijon mustard  paprika  optional- herbs of your choosing  lb of salmon, defrosted  panko ( I made my own mistake accidentally did not use the panko)    Plan of attack  preheat the oven at 270 degrees  trim the asparagus  Toss the asparagus with olive oil and season with salt, pepper and garlic  place the asparagus on the left side of your sheet pan and set your kitchen timer to 5-6 minutes.  put the asparagus in the oven

Ingredients

medium bunch of asparagus

3 tbls of olive oil

salt and pepper

powdered garlic

2-3 generous tbls of Dijon mustard

paprika

optional- herbs of your choosing

lb of salmon, defrosted

panko ( I made my own mistake accidentally did not use the panko)

Plan of attack

preheat the oven at 270 degrees

trim the asparagus

Toss the asparagus with olive oil and season with salt, pepper and garlic

place the asparagus on the left side of your sheet pan and set your kitchen timer to 5-6 minutes.

put the asparagus in the oven

portion your salmon into 2 steaks  spread the mustard on the top of the salmon, season with salt and pepper and then dust with paprika.

portion your salmon into 2 steaks

spread the mustard on the top of the salmon, season with salt and pepper and then dust with paprika.

season with salt and pepper and then dust with paprika.

season with salt and pepper and then dust with paprika.

when your kitchen timer has expired, put your salmon onto the pan with the asparagus, skin side down. Cook for 15-20 minutes or until the salmon is cooked through.    My Comments: This recipe included coating the salmon with Panko and I will try this in the future, but I was concerned because the salmon was still frozen in the middle and I thought it would cook more evenly without it.

when your kitchen timer has expired, put your salmon onto the pan with the asparagus, skin side down. Cook for 15-20 minutes or until the salmon is cooked through.

My Comments: This recipe included coating the salmon with Panko and I will try this in the future, but I was concerned because the salmon was still frozen in the middle and I thought it would cook more evenly without it.

Gingerbread Houses

Royal Icing  5-8 egg whites  2 cups of powdered sugar  tsp of cream of tartar    Plan of Attack  Whip the egg whites and cream of tartar until sm peaks form  Gradually add in the powdered sugar; Store covered in your refrigerator.    * I used another gingerbread recipe than I have used in the past and I think you have to know what your house pattern looks like before deciding on a recipe. I should have use my rolling pi to make the gingerbread pieces thinner to make it easier to assemble!

Royal Icing

5-8 egg whites

2 cups of powdered sugar

tsp of cream of tartar

Plan of Attack

Whip the egg whites and cream of tartar until sm peaks form

Gradually add in the powdered sugar; Store covered in your refrigerator.

* I used another gingerbread recipe than I have used in the past and I think you have to know what your house pattern looks like before deciding on a recipe. I should have use my rolling pi to make the gingerbread pieces thinner to make it easier to assemble!