Honey Glazed Salmon

This quick and easy recipe yields a deliciously flavored tender salmon filet.   It's one of my favorite salmon recipes (along with Salmon Tacos) and has been in my kitchen for over 10 years.   My kids eat it up, and Jeff and I enjoy it as well.  Serve it with brown rice or quinoa and a vegetable side.  

Honey Glazed Salmon

2 Tbs minced onions

1 Tbs chopped fresh or 1 tsp dried thyme

3 tbs honey

1 tbs dijon mustard

1/2 teaspoon salt

1/4 tsp ground red pepper

4 (6 ounce) salmon fillets (about 1 inch thick)

Preparation:

1.  Prepare grill or broiler.

2.  Combine first 6 ingredients in a small bowl.  Brush honey mixture over fish.  Place fish on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Brush with extra leftover glaze as needed while cooking.

This time, I served the salmon with Quinoa with Green Onions and Toasted Pecans and a side of steamed cauliflower. I often serve it with brown rice and swiss chard.

Quinoa with Green Onions and Toasted Pecans

Quinoa is a nutrient dense grain-like seed that is easy to cook and needs little flavoring.  It's a great alternative to rice for variety in flavor and texture and it also has a much shorter cooking time... which makes it quick and easy to get on the table for family dinner.  Quinoa is also superior to most grains because it contains all the essential amino acids needed to be considered a "complete protein".  Not only is it healthy... but it tastes great too!  Give this simple quinoa recipe a try!

Quinoa with Green Onions and Toasted Pecans

2 cups Chicken broth

1 cup quinoa

sliced green onions

chopped pecans, toasted

Salt to taste

Bring 2 cups of chicken broth to a boil.  Add 1 cup of quinoa. Cover and simmer for 12 minutes.  Remove from heat, fluff with a fork, and let it rest with the lid on for up to 15 minutes.  Stir in sliced green onions and toasted almonds.  Add salt to taste.

Dijon Chicken with Peanuts



I've had this recipe for years.  I like it because it brings different flavors to the standard "stir-fry",  yet it is very simple, healthy and easy to prepare for your family.   I like it best served over short-grain brown rice.  My Costco carries the rice, and you can also find it at Sprouts, or maybe Fry's Marketplace.   Enjoy! 

Dijon Chicken with Peanuts



2 C fresh stir-fry vegetables (your choice-- this time I used carrots, broccoli and celery)

5 tsp peanut oil

1 pound boneless chicken breast, cut into thin strips (across the grain)

1/4 c dijon or country dijon mustard

2 Tbs white wine or chicken broth

1/4 tsp cornstarch

3 Tbs chopped dry roasted unsalted peanuts

Cook chicken in 3 teaspons of peanut oil,  in a hot skillet over medium-high heat until done.  Remove from pan; keep warm. 

Cook vegetables in 2 teaspoons of oil in the same skillet over medium-high heat until tender crisp. Remove from pan; keep warm.

Blend mustard,  wine (or broth) and cornstarch; add to skillet. Cook and stir over medium-high heat until mixture thickens and boils. Return chicken and vegetables to pan; heat through. Stir in peanuts.

Serve over short grain brown rice.

Coconut Milk Soup

This is a very TASTY soup.  Lime, cilantro, ginger, shrimp and chicken in a coconut milk broth, with a touch of chili paste to spice it up a bit...   served over a scoop of delicate jasmine rice.  The flavor combination in this soup is amazing!   Who would suspect that such a quick and easy soup could offer such rich and complex flavors?    After dinner my husband said...  "I feel like I just ate at a really nice restaurant!"  Next time I'll make this with short grain brown rice.

Note:  You can use all raw shrimp in this recipe, which makes it VERY easy (I used Walmart's frozen raw shrimp), or you can  make it with just chicken.  I like to use a combination of both.

Grocery store tip:  Coconut milk can be found in the Asian food aisle of the grocery store. As I've said before... I love coconut milk in soups, stir-fry's, cakes, and rice.  It's great to have on hand!   The chili paste and fish sauce can be found in the Asian aisle too, and are also good ingredients to keep on hand for a variety of Asian inspired dishes.  Light coconut milk can be found at most grocery stores, but my Walmart does not carry it.

Coconut Milk Soup

• 2 Tbs chopped peeled fresh ginger
• 1 teaspoon fish sauce
• 4 cloves garlic, minced
• 1 1/2 teaspoons grated lime rind
• 3/4 teaspoon chile paste with garlic
• 9 ounces medium shrimp, peeled and deveined
• 2 cups diced potatoes
• 2 raw chicken breasts, cut into bite sized pieces
• 6 cups less-sodium chicken broth
• 2 1/4 cup light coconut milk
• 2-3 Tbs chopped green onions
• 2 Tbs teaspoons chopped fresh cilantro
• 3 teaspoon fresh lime juice (or juice of 1 whole lime)
• hot cooked jasmine rice

Combine the first 9 ingredients in large saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until potatoes are tender.

Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice. Spoon rice into a soup bowl; ladle soup over rice.

Guacamole

From the beloved avocado and in honor of Cinco de Mayo...

This guacamole recipe comes from Chef Jeff Smedstad of the Elote Cafe in Sedona, AZ.  Great food and great recipes!  Eat there next time you're in Sedona and you won't be disappointed!! 


Guacamole
3 medium ripe avocados
1/4 cup finely diced onion
1 jalepeno, stemmed and finely diced
juice of half a lime
2 Tbs chopped fresh cilantro
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
garnish: chopped tomato, queso fresco, and radishes

Add all ingredients and roughly mash together.  Top with garnishes and serve with tortilla chips.

Pasta with Chicken, Asparagus, and Bacon

This is a great "one-dish" family-friendly pasta meal perfect for a week-night's dinner. Comfort pasta at its best: light, flavorful and bright... and ofcourse quick and easy to pull off too. Everyone is bound to enjoy it. In fact when my 4-year old saw these pictures the next day, she said "Oh I like that kind of stuff!!!" Think of it as glorified mac-n-cheese.  The only change that needs to be made to this recipe is to use whole wheat pasta.  When looking for a whole wheat pasta at the grocery store, read the ingredient label, the only ingrediant that should be in whole wheat pasta is 100% durum whole wheat flour.  It is pretty easy to find, even walmart carries it in the "Ronzoni" brand.

Pasta with Chicken, Asparagus, and Bacon

whole wheat pasta (about 2/3 of a box) (any shape will do)
2 slices applewood-smoked bacon (or 5 slices turkey bacon)

1 tsp minced garlic
1 1/2 Tbs flour

1 1/2 C milk (1%)
2/3 c grated Parmigiano-Reggiano Cheese (I buy it at costco)
1/2 tsp salt
1/2 tsp black pepper
2 small grilled chicken breasts, cut into bite size pieces
1 pound asparagus, cut into 1 1/2 inch pieces

1. Cook pasta according to package directions. Add asparagus pieces to pasta water during the last 3-4 minutes. Drain. Set Aside.

2. While pasta is cooking, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. GRADUALLY, add milk stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt, hot pasta, asparagus and chicken, toss well to combine. Sprinkle with bacon and pepper.

Note: If your sauce gets to thick, just thin it with some added milk. Also, if asparagus is not in season, try substituting broccoli.

My game plan: 1. Season the chicken breast (with salt, peper and garlic) and put it on the hot grill. While it's grilling, get the pasta and asparagus going. While the pasta and asparagus are cooking, make the sauce starting with the bacon. If you do it this way, your meal will be ready in no more than 15-20 minutes! Don't forget to check on the chicken! Sometimes it also helps to have all and any chopping done before the cooking begans.

You can buy this delicious high-quality cheese at Costco.

Serving suggestion:  Serve this as a quick all-in-one meal or serve it with a green spinach salad some garlic bread.

Szechuan Green Beans with Ground Turkey

I didn't get a picture of tonight's dinner... my husband was working late and between after-school activites, kid's homework and piano practice, a birthday party, dinner and bed time routines... I just didn't take the opportunity. I decided to include the recipe anyway, because it works on crazy nights like this! And who doesn't need more quick, easy and healthy recipes for those hectic nights? Maybe I'll get a picture next time.

If you cook chinese or asian inspired dishes now and then, you proably have all the ingredients for this recipe on hand (minus the fresh beans and turkey). If you don't, it's time to stock up your chinese pantry! A well-stocked chinese pantry opens up your "crazy night" dinner possibilities to incude a whole new plethora of quick and easy recipes!

Boutiful Baskets note: This is a great way to use all of those green beans that came in the basket this week.

If you (or your kids) are sensitive to spicy foods, you can decrease the amount of chile paste in the recipe.


Szechuan Green Beans with Ground Turkey
(adapted from Cooking Light)

Yield: 8 servings (serving size: 1 cup turkey mixture and 1/2 cup rice)

1 pound lean ground turkey (I use 93/7 white meat ground turkey)
2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoon peanut oil
5 cups (1-inch) cut green beans
2 teaspoon minced or pressed fresh garlic
1/4 cup hoisin sauce
2 teaspoon sugar
1 1/2 teaspoons red chili paste
4 teaspoons low-sodium soy sauce
4 cups hot cooked short grain brown rice (you can buy this at Sprouts or Fry's Marketplace in bulk)

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add turkey mixture. Crumble with spatula and cook until about half way done. Add beans, and garlic; cook 3 minutes or until turkey loses its pink color entirely. If beans need more time to cook, cover and cook for a few more minutes.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

For variety, try adding peanuts.

Pasta with Red Peppers, Sausage and Olives

Mmmmm.... In this recipe, a short list of flavor-rich ingredients come together to create a quick and easy week-night meal that everyone is bound to enjoy. My husband was pleasantly surprised with the delightful flavor upon his first bite and my girls gobbled up everything but the red peppers (someday they will enjoy that nutrient-rich sweet-peppery flavor!). Serve it with some fresh-cut fruit, a green salad or a steamed green vegetable on the side.  Now that whole wheat pasta is so available at our grocery stores, I don't use white pasta any more at all.   Finally got my husband switched over!  Yay!



I must admit, I have not always been a fan of sausage. My rule has been that.... I don't cook with it, I don't eat it for breakfast, and if I find it on my pizza, I quickly discard it -- offended that it was even there in the first place.

I like rich flavors and spice, so what's my problem? GREASE. I hate that greasy mouth-feel. You know, when your whole mouth gets coated with the stuff, like a messy lubricant, and you can't really enjoy the true flavors that the food has to offer? It makes me feel like a sloppy eater. Not to mention all those saturated fats your consuming.

Lately I have experimented with lean turkey sausage-- it's spicy and flavorful, yet it doesn't have so much grease! Use it choosingly and it can thoroughly boost the flavor of a dish. It has been a hit for me in soups with white beans and swiss chard and... well.... this pasta dish.



Pasta with Red Peppers, Sausage, and Olives
(adapted from Cooking Light)
Yield: 4 servings (serving size: 1 1/2 cups)

8 ounces uncooked medium short pasta (use whole wheat)
1 teaspoon olive oil
3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
1/2 teaspoon salt, divided
8 ounces turkey (or chicken) Italian sausage
1 teaspoon dried oregano
1 garlic clove, minced
1 cup canned white beans, drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup sliced pitted kalamata olives
1/4 teaspoon freshly ground black pepper

Cook the pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, white beans, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
Note: To boost the nutritional profile, add the whole can of beans and use whole wheat pasta. Wilted spinach would also be a good addition.

Pasta and Tomatoes with Chickpea Sauce

If you are one of those who likes to sneak nutrition into your family's diet... this is a dish for you! The flavors of hummus, fresh tomatoes and parsley adorn this pasta in this simple, yet hearty dish. The chickpea sauce boosts the fiber and protein content, while leaving out all the saturated fat traditionally found in creamy pasta dishes. Top it with a small amount of Parmigiano-Reggiano cheese to give it a big flavor boost at the end.


Pasta with Tomatoes and Chickpea Sauce

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups uncooked pasta- choose your variety!
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water until al dente, drain well.

Place chickpea mixture in a food pro-cessor, or blender and process until smooth. Make sure that you process it long enough or it may be a little mealy in consitancy. Combine chickpea mixture, pasta, tomatoes, fresh parsley, and lemon juice; toss well. And up to a half cup of warm water to thin the sauce if needed. Sprinkle with cheese. Serve hot.

Use whole-wheat pasta if preferred (I was out!). Serve it with steamed broccoli and some fresh-cut fruit of the season like honeydew melon. How did the kids recieve it??? They groaned a little when I put it on the table (as they often do when an unfamilar dish is set before them), but in the end they cleared their plates without further complaint. All four of them! I'd say it passed the test.

Tip: If you enjoy the bright flavors that fresh herbs lend to a dish, be sure to use the more vibrant flat-leaf Italian parsley instead of the curly leaf variety. And, If you must have some meat on your plate, grill up some italian seasoned chicken breast to go on the side. Enjoy!
Recipe adapted from Cooking Light

Hominy and Bean Chili

Sometimes dinner-time can sneak up on you. Next time it does, try making this chili. All of the ingredients can be kept on-hand and it comes together REALLY quickly. Pair it with cornbread, and you can put it all together while the cornbread is in the oven! I like this chili becuase it's fast, easy and the flavor is just right. The chili powder is not too overwhelming, the tomatoes lend just enough sweetness, and the hominy are a welcomed treat. Even my non-chili-loving-husband gave it a thumbs up! Not bad for dinner on a whim.





Hominy and Bean Chili (adapted from Cooking Light)

1/2 pound extra lean hamburger (optional)
2 teaspoons vegetable oil (do not use oil if adding meat)
2 large cloves of garlic, minced (or 2 tsps. bottled minced garlic)
3 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can red beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped

Toppings:
cilantro
diced tomatos
minced white onion
monterey jack cheese
low-fat sour cream

Preparation
(If using meat in the chili: First, brown the meat, adding the garlic at the last minute. Then add the rest the ingredients as stated below.)

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

Serves 4 (1 1/4 servings)

Serve it with your favorite cornbread (or try the recipe below), and some cut up fruit or a green salad.
Buttermilk Cornbread

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
6 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
Preparation
Combine first 5 ingredients in a large bowl. Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened. Pour batter into 8x8 pan coated with cooking spray.
Bake at 450° for 20 minutes or until golden.

Cilantro-Lime Chicken with Avocado Salsa

This recipe is simple, fresh, and comes together very quickly. I had an abundance of tomatoes, avocados, and limes from my bountiful basket, some yellow rice and beans left over from Rochelle's 30th birthday party (thanks Shell!), and broccoli and cauliflower ready for harvest in my back yard.... so this dinner was a sinch. I used boneless center-cut porkchops for a change from chicken breast, but this zesty lime marinade works well with both. Sorry no picture! In the winter time there just isn't enough natural lighting in the evenings to get a good picture!

Chicken or Pork:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon saltCooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. To prepare chicken or pork, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)
Recipe source: Cookinglight