carrot coconut soup.

February 25, 2014 § 2 Comments

News flash:  It’s still winter.

Maybe it was a dream, but this past Saturday I took a long walk with my Mom in near-60 degree sunshine.  The strange, glorious warmth was a reminder that Spring is coming.  And also that I am really, really pale.  It happens.

For now, I’m still meandering around the house moaning about how cold I am (“Toughen up!” says Ty), snuggling up in fleece blankets, sipping the occasional (nightly) glass of wine, and making pot fulls of soup and chili.

Like this Carrot Coconut Soup!  Quick soups like this are the best.

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For such a simple soup, it packs a lot of flavor and spicy kick.  Also, I love a bright, orange soup!

Carrot Coconut Soup

Recipe directly from Shutterbean (with just the teensiest of modifications)

I found this serves 2-3 generously – double if you want leftovers!

What you need:

  • 4 tablespoons butter (unsalted)
  • 1 pound of carrots, peeled & chopped
  • 1 medium onion, chopped
  • 2 cups chicken broth (fat-free & low sodium)
  • 1  14 oz. can low-fat coconut milk
  • 1 tablespoon sambal oelek (found in the Thai section of your grocery)
  • sriracha sauce
  • fresh cilantro (optional for topping)

What to do:

As always, prep work first!  Peel and chop your carrots.  Peel and chop your onion.  Done!

Heat a large saucepan over medium heat.  Add the butter and let it melt.  Once butter has melted, add the chopped carrots and onion.  Season with salt and black pepper.  Continue to stir until carrots are softened.  This will take about 20 minutes.  Now, stir in the chicken broth and coconut milk.  Also add the tablespoon of sambal oelek, if desired.  Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes.  Vegetables should become very soft.

Remove the soup from heat, then puree with an immersion blender.  Serve the soup with a dash of sriracha and cilantro.

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Note:  If you don’t want the soup to be too spicy, but still want some kick, eliminate the sambal oelek.  If you want a mild, sweet carrot soup, skip the sambal oelek and sriracha altogether.

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Enjoy!

white bean and chicken chili.

February 17, 2014 § 2 Comments

I’ve been living in Northeast Ohio now for a little over five months.  In the late summer and early fall, I worried a lot about what winter would be like in the snow belt, especially considering I drive a little (cute) Honda Fit.  So far, I’ve only had one or two truly scary commutes to work and my car’s doing better than I expected.  The constant brutal cold temps and the seemingly constant snow showers have started to wear on me, but I kinda think that about half our country is in the same boat.

In the past, I’ve struggled to stay positive through winter.  I miss the sunshine and being about to jog and hike outdoors without freezing my nose and toes.  I have to say, I’ve surprised myself this winter.  I do have a strong partner in Ty; I guess I’ll give him some (tons) of the credit for keeping my spirits up.  As much as I loved living in Columbus, I also love living here.  It really is a beautiful place, even snow-covered.

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I took these photos on the coldest day in Cleveland in 20 years.  Wind chills reached -35 below.

(-35 is not beautiful.  In case you were wondering.)

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Needless to say, this is optimal time for chili cooking.  I’ve been churning through a list of different recipes to figure out which ones we like the best.  This was one of the first I made:  quick white bean and chicken chili.  I have a clipping of this recipe that my mom gave me from The Columbus Dispatch a few years ago.  The article is titled, “Quick chili stands out as gift,” and says the chili is ready in “20 minutes flat.”  I agree: This is a perfect recipe to double and serve to family and friends.  It also comes together really fast.

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White Bean and Chicken Chili

Adapted from The Columbus Dispatch editors

What you need:

  • 1 teaspoon olive oil
  • 1 large onion, chopped
  • 1 pound boneless and skinless chicken breasts
  • 1 tablespoon minced garlic
  • 1 can (15 oz.) great northern beans
  • 1 can (15 oz.) cannellini beans
  • 1 can (4.5 oz) green chilies (mild or hot, depending on your taste)
  • 1 and 1/2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 can (14 oz.) fat-free low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 can of sweet corn
  • 1/2 C shredded Monterey Jack or cheddar cheese (optional garnish)
  • 1/4 C reduced-fat sour cream (optional garnish)

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What to do:

When I make this chili, I prepare all my ingredients first.  Peel and chop the onion.  Peel and mince the garlic.  Cut the chicken into bite-sized pieces.  Rinse and drain all of your beans, and drain the chiles.  Ready?

Heat olive oil in a Dutch oven or large nonstick soup pot.  Add your chopped onion to the pot, and stir to prevent sticking.  Now add the chicken and garlic.  Stir occasionally and allow the chicken to cook for 4-5 minutes.  Add your corn, beans, and chilies to the pot.  Then add the chicken broth, cumin, and cayenne pepper.  Increase the heat to high.  Cover the pot, and allow the chili to come to a boil.

While the chili is cooking, mix the cornstarch and water in a small plastic container with a lid.  Shake well!

Add the cornstarch mixture to the chili a scoop at a time, stirring constantly to blend it in.  Continue to let the chili boil until it reaches the thickness you prefer.  Remove the chili from heat when you’re ready to serve.

Top with a dollop of sour cream and sprinkling of cheese.

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Easy, satisfying chili!

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Some notes:

This recipe will serve 2-3 very hungry people.  I would double or triple the recipe for company, particularly if you want leftovers.

The chili freezes well.

If you prefer, you could cook your chicken breasts in the oven ahead of time and shred for the soup.  Other options would be to use frozen chicken strips, like Tyson makes, or a rotisserie chicken.

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I love stirring in the sour cream and cheese.  So yummy.

cauliflower rice burrito bowls.

February 12, 2014 § Leave a comment

Last week, I posted a photo of my “delicious, healthy mess” of a dinner on Facebook, and several people were interested in the recipe.  Well, here it is, except this time, I think it’s a little bit prettier.  (That could be because I haven’t added three huge dollops of guacamole and mashed it all together… yet.)

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I’m talking about cauliflower rice burrito bowls!  Cauliflower is kind of underrated, in my opinion.  Because it doesn’t have a strong taste on its own, it’s perfect for using in a dish like this.  Now, I don’t want to pretend that cauliflower “rice” tastes like actual rice.  It doesn’t.  It tastes like cauliflower.  But on those occasions when you want to go heavy on the veggies, and lighter on carbs, this cauliflower rice works perfectly.

Cauliflower Rice Burrito Bowls with Guacamole and Pico de Gallo

Recipe slightly adapted from The Roasted Root

What you need:

For the cauliflower rice–

  • 2 tablespoons olive oil
  • 1 head of cauliflower, washed, stems removed, and grated
  • 1 lime, juiced
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • dash of cayenne pepper
  • dash of sea salt and black pepper

For the guacamole–

  • 3 ripe avocados
  • 1 package seasoning mix or your own seasoning blend
  • 1 tablespoon lime juice

For the pico de gallo–

  • 3 Roma tomatoes, seeded and diced
  • 1 small white onion, diced
  • 1 lime, juiced
  • 1 cup fresh chopped cilantro
  • sea salt and pepper, to taste

To complete the bowls–

  • 1 14-oz can of garbanzo beans, rinsed and drained
  • 1 C corn (can use frozen or canned)
  • Optional toppings, such as fresh cilantro, cheese, sour cream, etc.

What to do:

I made my guacamole and pico de gallo first, then let both chill in the fridge while I cooked my cauliflower rice.

To make your guacamole, halve and pit your avocados.  Scoop the flesh into a small bowl and mash well, with a fork or potato masher.  Add your seasoning, per your preference.  I sometimes use the McCormick Mild Guacamole packet.  After you blend the avocado and seasoning well, add a tablespoon of fresh lime juice.

To make your pico de gallo, begin by seeding and dicing the Roma tomatoes.  Peel and dice the white onion.  Put both the tomatoes and onion in a small bowl.  Add the juice of 1 lime, plus 1 cup of fresh chopped cilantro.  Blend well, then season to taste with sea salt and black pepper.

Now–to make our cauliflower rice!

Rinse your head of cauliflower.  Remove the greens and stem.  Grate the florets, either in a food processor or by hand.  I only have a small cheese grater, so that’s what I used!  I suggest grating the cauliflower over a cookie sheet to catch the small pieces.

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Once the cauliflower is grated, heat a large skillet over medium high heat and add two tablespoons olive oil.  Once the skillet is warm, add your grated cauliflower, the juice of one lime, and your seasonings.  Cook the rice over medium high heat for 15-20 minutes, stirring frequently.  Cook until the cauliflower becomes soft and browned.  Taste, and add more sea salt and pepper as needed.

Your “rice” will look something like this:

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Now, it’s time to prep the rest of the ingredients for our bowls!  Rinse and drain your can of garbanzo beans, and warm the beans over medium heat in a small saucepan or skillet.  I like to saute the beans until they begin to crisp and brown.

Also heat your corn, either in a small saucepan or in the microwave.

All that’s left now is to mix it all together!  Put a heaping cup of cauliflower rice in your bowl.  Add a spoonful of corn and a spoonful of garbanzo beans.  Top with pico de gallo and guacamole!

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Now is also the time to add any other toppings you choose.  This is really all up to you and what you like!  I like a TON of guacamole.  That’s just me.

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This is a fresh, healthy lunch or dinner!Image

Mix it all up and dig in!

Note:  I would say that this recipe will serve two hungry people generously for a main dish, or is enough for 4 smaller lunch servings.  If you wanted to opt for plain mashed avocado or avocado slices instead of guacamole, I think that would be fine.

pineapple fried rice.

February 6, 2014 § 1 Comment

In my effort to become a more  adventurous cook, I’m trying new recipes with foods that I “don’t like.”  Rice is typically one of those foods.  I will eat rice if it’s buried under an order of sweet and sour chicken, but really that’s about it.  Despite that, I bought a bag of brown jasmine rice from Trader Joe’s a while back and its been sitting in my pantry, waiting for its moment.  This recipe for pineapple fried rice from How Sweet Eats caught my eye with all of its color, and I wondered how rice simmered in coconut milk and pineapple juice would taste…

Turns out it tastes really, really good.

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Pineapple Fried Rice

Recipe from How Sweet Eats

What you need:

  • 1 cup brown jasmine rice
  • 1 cup light coconut milk
  • 1/2 cup pineapple juice
  • 1/2 cup water
  • 5 tablespoons coconut oil
  • 1 red bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon ginger, minced
  • 2 cups cubed pineapple
  • 2 large eggs, beaten
  • 1 and 1/2 tablespoons low-sodium soy sauce
  • 4 green onions, thinly sliced
  • 1/2 cup chopped cashews (optional)

What to do:

Don’t be intimidated!  This comes together quickly.  Keep in mind that you could prepare the rice a day ahead of time.

First: Cook the rice.  Heat a medium pot over high heat.  Add the rice, coconut milk, pineapple juice, and water.  Stir well and bring the rice to a boil.  Once it reaches a boil, reduce the heat.  Simmer the rice for 30 minutes until it absorbs all the liquid.  Then, set it aside to completely cool.

Next: Chop your veggies!  Peel and chop your sweet onion.  Mince your garlic and ginger.  Cube your pineapple, if not already cubed.  De-seed and chop your red pepper.  Thinly slice your green onions.  Crack and beat two large eggs into a small bowl, and beat lightly with a fork.  Have everything ready to go!

Heat a large skillet over high heat, and add one tablespoon of coconut oil.  Allow the oil to melt, then add your chopped onions and red pepper.  Stir for 2-3 minutes while the veggies cook.  Then, add the garlic and ginger.  Cook for no more than one minute (so the garlic and ginger doesn’t burn), then scoop the veggies out of the skillet and into a large bowl.  Set the bowl aside.

Add another tablespoon of coconut oil to your now-empty skillet, and add the pineapple.  Stir and cook the pineapple for 5-6 minutes until it begins to brown.  Then, add the sautéed pineapple to your bowl of veggies.  Keep the bowl set aside.

Add 1/2 tablespoon of coconut oil to your again-empty skillet, and pour in your beaten eggs.  The skillet should be very hot by this point, so the eggs will cook quickly.  Let them cook for 1 minute, stirring them the entire time so they don’t stick to the pan.  Break the cooked egg up into small pieces.  Then, return the cooked egg to the small bowl and set aside.

Now, it’s time to put it all together!  Keeping the heat high, add 2 and a half tablespoons of coconut oil to the skillet.  Once it melts, add your cooked rice and toss to coat.  Let the rice crisp and heat for 1-2 minutes, then reduce the heat to low.  Add your soy sauce and stir well.  Then, add in your bowl of veggies and pineapple.  Next, add your cooked eggs.  Mix well.  Top with the sliced green onions.  If you want some extra crunch, sprinkle on some crushed cashews.

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If you’re so inclined, you could top the rice with grilled chicken or shrimp.

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If you have never cooked with coconut oil, or you’re wondering where to buy it, look for it next time you’re in Trader Joe’s.

Also, one note:  I used a bag of frozen pineapple tidbits rather than fresh pineapple.  It worked fine, but I’d suggest using fresh pineapple for the best taste!

guacamole hummus.

February 4, 2014 § 2 Comments

I have a simple dip to share with you today: guacamole hummus!  It is fresh, healthy, and pairs as well with veggies as it does pita chips or crackers.  It also really takes just a few moments to prepare, so long as you have a food processor.

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I could (and do) eat this by the spoonful on its own.   It’s tangy and savory–my favorite!

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Guacamole Hummus

Recipe from Shutterbean

What you need:

  • 3 cups fresh cilantro leaves
  • 1 garlic clove
  • 1 15oz. can chickpeas, rinsed & drained
  • 1 ripe avocado, chopped
  • 3 tablespoons olive oil
  • 1-2 tablespoons fresh lemon juice
  • sea salt and black pepper

What to do:

In a food processor, combine the cilantro leaves and garlic clove.  Process until finely chopped, then add the rinsed and drained chickpeas and chopped avocado.  Keep processing!  Drizzle in a stream of olive oil into the mixture as it processes, then add the lemon juice.  Keep processing until smooth.  Season with an additional squeeze of lemon juice and sprinkle with sea salt and black pepper to taste.  Garnish with additional cilantro, if you like.

In my world, this makes about 2 servings—so if making for an appetizer for a party, you may want to double or triple this recipe.

P.S. Thank you to Kate for the lovely new bowl!

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roasted blue cheese stuffed mushrooms.

January 31, 2014 § Leave a comment

In the spirit of the Super Bowl (um…) and delicious, salty, cheesy foods, I bring you these stuffed mushrooms.

Mushrooms are the perfect blank palette, really.  You can fill them with whatever you want.  I just happened to choose seasoned Panko bread crumbs, garlic, and oodles of blue cheese.

You could choose any cheese you like: feta, Gorgonzola, mozzarella, Parmesan…I love cheese. Sigh.

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Roasted Blue Cheese Stuffed Mushrooms

What you need:

  • 8-12 baby Portobella mushrooms
  • 1/2 cup crumbled blue cheese
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/3 cup Panko bread crumbs
  • salt and black pepper

What to do:

Preheat the oven to 350 degrees.

Line a baking sheet with foil.

Clean the mushrooms, and remove the stem.  Place them bottoms up on the baking sheet, and brush the mushrooms with one tablespoon of olive oil.  Then, scoop one tablespoon of blue cheese crumbles into each of the mushroom cavities.

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Disclaimer:  I may have tried to stuff more than one tablespoon of cheese in there.  Sue me.

In a separate bowl, combine the minced garlic and the Panko bread crumbs, and season the mixture with salt and black pepper.   Drizzle in one tablespoon of olive oil and mix well.

Put a spoonful of the breadcrumb mixture on top of the blue cheese in each mushroom cavity.

Bake for 25 minutes—the mushrooms will be tender, and the cheese will be melted.

Try not to eat them all while they are still piping hot…

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These make a great appetizer, but they also make for a pretty easy dinner.  Besides, why would you want to share?  Nom nom…

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crockpot cheeseburgers.

January 28, 2014 § Leave a comment

Ground beef.  It kind of perplexes me.  I hardly ever buy it, cause I don’t really know what to do with it, aside from making traditional beef tacos.  But, Ty came home a few weeks ago with about 15 pounds of frozen ground beef — his share from an auction.  So now I feel challenged to think of how to use it – aside from endless taco nights.

I think I found the answer:  these crockpot cheeseburgers.  Simple?  Yes.  Makes a lot?  Yes, so plenty to eat off of for dinner all week long.  Win!  Plus I love finding another go-to slow cooker recipe.

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Crockpot Cheeseburgers

Recipe from How Sweet Eats

What you need:

  • 3 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons milk
  • 3 tablespoons ketchup
  • 3 tablespoons mustard
  • 6 ounces cheddar, cut into small cubes
  • buns
  • other toppings as desired, such as lettuce, tomato, and extra cheese

What to do:

Heat a large skillet over medium heat, then add a drizzle of olive oil.  Put the diced sweet onion in the skillet and cook for several minutes, until it becomes translucent.  Then add the minced garlic.  Cook for an additional few minutes.  Add the ground beef, salt, and pepper, and cook the beef just until it starts to brown.  This will take about 5 minutes.  Transfer the ground beef into the slow cooker, and add the milk, ketchup, and mustard.  Stir in the cubed cheddar cheese.  Slow cook the beef on low for 4 hours, stirring occasionally.

I prepared the sandwiches as sliders on toasted King’s Hawaiian buns, with a heaping spoonful of the beef, a little extra cheddar cheese, and some lettuce.

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I’m obsessed with King’s Hawaiian rolls.  They are the best, in my humble opinion.

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What are your favorite ground beef recipes?  I’d love to know.

lemon bars.

January 23, 2014 § 4 Comments

Say hello to one of my favorite sweet treats…

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…lemon bars!

These are deceptively easy to make, even for a novice baker who is still slightly terrified of her mixer.  Ahem.

I am the kind of girl that reaches for the bag of chocolate when I crave sugar, not a doughnut or a cookie.  But when I do crave a baked treat, these lemon bars are it–I love the tartness of the lemon combined with all the sweet sugar.

I keep these lemon bars in the fridge and eat them super cold with a spoon.  To each their own!

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Lemon Bars

(I followed this recipe from Foodie Crush, except with regular lemons.)

What you need:

  • 1/2 cup powdered sugar (plus a bit extra for sprinkling)
  • 1 cup butter (2 sticks), softened
  • 2 cups plus 1/2 cup all-purpose flour
  • 4 eggs
  • 2 cups white  sugar
  • 1/3 cup fresh lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 1/2 teaspoon baking powder

What to do:

Preheat your oven to 350 degrees.

Spray a 9 by 3 baking dish with PAM or another nonstick spray.  Set aside.

In a stand mixer, cream the powdered sugar and softened butter until light and fluffy.

Add 2 cups flour and continue to beat until mixed.

Remove the dough from the mixing bowl and press it evenly into the bottom of your baking dish.

Pop the dough into the oven and bake for 15-20 minutes, until it begins to turn golden.

While the dough is baking, beat the eggs, sugar, lemon juice, and lemon zest by hand or with your mixer, until blended.  Sift in the additional 1/2 cup of flour and the baking powder, and continue to mix on a low speed.  Once the filling is completely mixed, pour the mixture over the hot crust.  Put the pan back in the oven and bake for 25 minutes.

Remove the pan from the oven and allow the bars to set and cool completely before dusting the top with powdered sugar.

Cut into small squares–I was able to get nearly 25 bars from one pan.

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Yum, yum, yum….yum.

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slow cooker Big Red soup.

January 21, 2014 § Leave a comment

I am not a Nebraska Cornhusker, aka a “Big Red” fan.  I am 100% a Ohio State Buckeye (and a Kent State Golden Flash every now and then because of my fiancé.)  But I sure do love this Big Red Soup.   The soup may be named for a Nebraska football team, but spoiler alert:  It’s just a simple, tasty slow cooker soup that will keep well in the fridge all week long.

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Slow Cooker Big Red Soup

adapted from Taste of Home magazine

What you need:

  • 2 pounds beef stew meat (cut in 1-inch cubes)
  • 2 tablespoons of olive oil
  • 3/4 cup of chopped sweet onion
  • 2 cloves garlic, minced
  • 2 cans of tomatoes in sauce (14.5 oz cans)
  • 1 can of low-sodium beef broth (10.5 oz can)
  • 1 can of low-sodium chicken broth (10.5 oz can)
  • 1 can of tomato soup, condensed and undiluted (10.75 oz can)
  • 1/4 cup of water
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup of picante sauce
  • tortilla chips and shredded cheese for topping

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What to do:

Drizzle your olive oil in a large skillet over medium high heat.  Cook the beef until it’s browned on the outside.  Then, put the beef in the bottom of your slow cooker.  Add all of the additional ingredients, except for the chips and cheese.  Let the soup cook on low for 8-10 hours, until the beef is tender.  Ladle the soup in bowls.

Top with crushed tortilla chips and shredded cheddar cheese, if you like.

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I definitely like.

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sautéed salmon with light dijon mustard sauce and toasted breadcrumbs.

January 16, 2014 § Leave a comment

So I just got back on Tuesday evening from a long weekend in San Antonio, Texas.  It was my first visit to Texas, so I was excited to cross another state off my “list.” I didn’t know what to expect, but I really enjoyed San Antonio.  I was totally shocked to see palm trees on our taxi ride from the airport to our hotel on the River Walk.  I guess I didn’t realize how far South we actually were!  Temperatures reached 70 several days, the sky was a brilliant blue–it was lovely.  Our hotel was on the River Walk, which is very neat, lined with restaurants that offer plenty of outdoor seating, and small tour boats that travel up and down the river from early morning to late evening.  I was thrilled because we got to do a lot of walking.  I may or may not have dragged Ty on many a stroll up and down the River Walk.  Stuff a taco in my face, walk a while, stuff another taco in my face… you get the picture.

We ate CONSTANTLY and it was WONDERFUL.  I will be doing a recap of our San Antonio meals at some point.

But right now, we’re going to talk about something else.  Not tacos or chips and salsa–oh so much chips and salsa.

We’re talking about salmon!  The fish I’ve learned to tolerate.  I am not a huge fish fan.  Basically, if I eat fish, I don’t want it to taste like fish.  Which is why this recipe makes me so happy.  The fish is  sauteed in a hot skillet for about 12 minutes, and topped with a light (truly light!) dijon mustard sauce and crispy breadcrumbs.  So many wonderful flavors to distract me from the fact that I am eating fish.  Also, this is a quick fix for a weeknight, especially if you prepare your sides ahead of time.  Like baked potatoes and green beans.  Or some other vegetable variety.

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Sautéed Salmon with Light Dijon Mustard Sauce and Toasted Breadcrumbs

Recipe slightly adapted from How Sweet Eats

What you need:

  • 1 pound salmon filet
  • 1/4 tsp salt
  • 1/4 teaspoon pepper
  • 2 tsp olive oil
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 small shallot, diced
  • 1/4 cup white wine
  • 3/4 cup low-fat evaporated milk
  • 1 1/2 tbsp Dijon mustard

What to do:

Let’s make our breadcrumbs!  Heat a small saucepan over medium heat.  Add 1 tablespoon of butter and allow it to melt.  Then add 2 minced garlic cloves.  Let the garlic cook for about a minute, then stir in 1/2 cup of panko breadcrumbs.  Mix well.  When the crumbs are beginning to brown, remove from heat and set aside.

Now let’s cook our salmon.  1 pound of salmon should be two nicely sized filets, about 1-inch thick.  Season the salmon with salt and pepper before cooking.  Heat a large skillet over medium heat, and add two drizzles of olive oil.  Place the salmon in the skillet.  Cook for 5-6 minutes per side; the salmon will brown on each side and be opaque in the middle.

Something like this:

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Salmon just beginning to cook.

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Salmon ready to remove from the skillet.

Once it’s cooked, remove the salmon and set it aside.  In the same skillet, add 1/2 tablespoon of butter, the diced shallot, and the remaining minced or pressed garlic clove.  Stir well for 1-2 minutes until the mixture begins to sizzle.  Now, pour in the white wine.  Let the wine bubble, then whisk in the evaporated milk and Dijon mustard.  Whisk for another 1-2 minutes.  The mixture should begin to slightly thicken.  At this point, give it a taste–add more mustard if you like and salt and pepper, as needed.

Place a piece of salmon on a plate, then pour a generous drizzle of the Dijon mustard sauce over it.  Top with breadcrumbs!

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If you are like me, you will put an obnoxious amount of sauce and breadcrumbs on your salmon.  It’s OK.  It’s delicious!

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Serve it with a green veggie, and perhaps some potatoes.

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This is good.  Really good.  Trust me.

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