Ah, winter. Sometimes, it seems like the only good thing about the season is blood oranges! Oh, I loves me some blood oranges. In fact, I think I’m going to go on a little lunch-time errand and get a big bag of them.
This is an awesome recipe. And really, it seems pretty healthy too. It’s so colorful and tasty. We had ours over some fettuccine with broccolini on the side. But really, I think it would be pretty good with some crusty bread to sop up all the tomatoey-orangey-winey liquid!
You can of course, substitute regular oranges if you can’t get your hands on blood oranges. Like, if I go to the store and buy them all and there’s none left for you…
Halibut Steamed with Blood Oranges, Tomatoes and Olives
Adapted from a recipe in Bon Appétit
2 blood oranges
2 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
20 cherry tomatoes, halved
3/4 cup dry white wine
1/3 cup sliced, pitted, olives (I used a mix of feta stuffed green and Kalamata olives)
2 6-8 ounce halibut fillets
1/4 cup feta cheese, crumbled
3 tbsp chopped fresh chives
Cut off peel and white pith from oranges. Cut oranges between membranes . . . → Read More: Halibut Steamed with Blood Oranges, Tomatoes and Olives
This is a recipe that we tried about a week ago and it was pretty good. That said, I am not 100% sold on Ellie Krieger yet. Like, I had to pop the broiler on for the last few minutes here to get any color on the salmon at all. It’s called roast salmon but it’s pretty much just baked salmon, imho. The broiler thing was a bit annoying as I had already put the salmon in a on-broiler-safe baking dish and had to switch this out for a baking sheet.
The sauce was quite good, though. Especially after I added an orange to the mix. Make sure you get ruby grapefruits or you will be sad and your mouth will pucker up.
So, while I love the idea of someone on Food Network cooking healthy and delicious food, I’ve not completely warmed up to her. I need to try a few more recipes before making a conclusion, I suppose.
Roasted Salmon with Shallot Grapefruit Sauce
Recipe adapted from Ellie Krieger
2 skinless salmon fillets, 7 to 8 ounces each
Salt & pepper
2 ruby red grapefruits
2 tsp olive oil
1 tbsp minced shallot
1 tsp freshly grated ginger
2 1/2 tsp honey
Pinch cayenne pepper
2 tsp . . . → Read More: Pretty Good (Healthy!) Salmon with Grapefruit-Shallot Sauce
So, the other day I realize that I have a whole bunch of basil that I need to use, like yesterday. A quick survey of the fridge also shows some ground chicken and a small container of roasted chili pepper flakes from pokpok (the little container that comes with the curry-noodle-chicken soup). Hmmm, I think to myself, I know what I could do — I could go online and find a recipe for Thai Basil Chicken and make that. Do you see where this is going?
I ended up at Thai Table and basically sort of followed the recipe there…well, except for a few things. So, I am in no way claiming that my version is authentic Thai cooking, let’s get that straight right now. If you want that, definitely use the Thai Table recipe!
See, I just used normal basil, way less chili pepper spiciness than called for and I added a bunch of halved cherry tomatoes that, like the basil, were crying out to be used. The result? Very tasty!
Kind of Like Thai Basil Chicken — Except Less Spicy, with Normal Basil and Some Tomatoes Thrown in for Fun
Adapted from a recipe at Thai Table
2 tbsp peanut . . . → Read More: Basil Chicken Plus Sauteed Spinach Bonus!
This is the second recipe that I’ve made out of Nigella Express and I have to admit, for a book I probably wouldn’t have just gotten on my own, it’s track record is pretty good.
I changed recipe a bit using 2% milk instead of full-fat milk and also adding some leftover, sauteed spinach and tomato. The original recipe was just ham and cheese, which is good, but honestly, I really need some vegetables in my brunch meals. But, that just might be me.
I used sourdough instead of multi-grain bread and dill Harvarti instead of Gruyere cheese because that’s also how I roll. This will feed at least 4 people, maybe 6 if you add a fruit salad and other brunch items.
Croque Monsieur Bake
Recipe adapted from Nigella Lawson
6 slices sourdough or multi-grain bread
1/3 cup Dijon Mustard
3 thick slices dill Harvarti cheese (or 6 thin slices) alternately, use Gruyere cheese slices
3 slices ham
1 tsp kosher salt
1/3 cup 2% milk
4 tbsp grated Gruyere, Dill Havarti or Parmesan cheese
6 slices tomato
1/3 cup sauteed spinach
sprinkle of Worcestershire sauce
Spread the mustard on the bread slices and proceed to put together 3 sandwiches with the cheese slices, ham, spinach and . . . → Read More: Make This Next Weekend: Croque Monsieur Bake
I came across the Legume Love Affair event and well, I that sounded fun as I love beans too. Around the house, we sing a song called, “Beans, the Man they Call Beans”, to the tune of the Jayne‘s folk hero song on Firefly (Jaynestown episode). There really aren’t any lyrics other than the “Beans, the man they call beans,” part, but trust me, it’s very amusing. Hmmm, perhaps I have said too much.
Anyway, I am a fan of the lima bean. I think it all started as a child — after being presented with a bowl of Campbell’s vegetable soup, I would begin my hunt of picking out all the lima beans and eating those first. When they were gone, I was less enthused about the soup.
So really, it is my destiny to create a recipe for a soup with just lima beans.
Creamy Lima Bean & Tarragon Soup
2 1/4 cups frozen lima beans — don’t bother defrosting
1 tsp dried tarragon
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
2 1/4 cups chicken stock to cover
1/4 cup grated parmesan cheese
1/2 cup milk
salt & pepper to taste
Optional: a few sprigs of fresh tarragon
In a soup . . . → Read More: Legume Love Affair: Creamy Lima Bean & Tarragon Soup