Sunday, October 4, 2015

Baked Salmon with Parmesan Herb Crust

From Add A Pinch

Thoughts before: I'm going to keep the parsley in this recipe, even though I don't like parsley. Also, I'm using Italian parsley (as opposed to curly). I did not realize there were two common kinds of parsley prior to this.


Thoughts after: This recipe is amazing. I made it with sautéed spinach and mushrooms in olive oil and garlic (with Parmesan). I ended up using a little bit of parsley and it tasted fine and added color. In the future, I might try baking vegetables with the fish, or adding some lemon.

Serves: 4-6
INGREDIENTS
  • 1 salmon filet, about 2 pounds, left whole
Parmesan Herb Crust:
  • 3 cloves garlic, finely minced
  • ¼ cup chopped parsley
  • ½ cup chopped Parmesan cheese
INSTRUCTIONS
  1. Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
  2. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece of parchment paper. Top with garlic, Parmesan and parsley mixture. Return to oven uncovered and allow to bake until registers 135º F when checked with an internal thermometer probe. The Parmesan cheese should have melted and lightly browned..
  3. Allow to rest about 5 minutes and serve.

One-Pot Sonja (aka Lasogna)

This episode of one-pot Sonja brought to you by:

-My vegetables didn't look great so there were less than I intended
-But it was still pretty great
-Whole garlic cloves -- OH MY GOD.

Ingredients:
-2 packs of ground turkey
-2 packs of dried mushrooms, rehydrated (and a tiny bit of the water)
-Tons of garlic, both crushed and whole cloves
-Olive oil
-One pack of spinach (use more next time)
-One head of broccoli (use more next time)
-Goat cheese, crumbled

Note: This would be better with spaghetti squash.

Recipe:

Sauté chopped garlic and olive oil until fragrant. Add ground turkey. Cover. Uncover after a few minutes, add whole cloves of garlic. Re-cover. Add spinach. Re-cover, wait until it cooks down a bit. Add mushrooms. Re-cover, cook for a few minutes. Uncover, add broccoli. Cook until all vegetables seem like something you might want to eat. Add goat cheese to taste.


Other incarnations:

With zucchini and ricotta cheese:





Snow Day Fajitas

From Smitten Kitchen.

2/9/15: First Mexican food ever, prepared during the snowiest month in Boston's history.



 For the chicken
1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons lime juice (half a juicy lime)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 garlic clove, minced or pressed
Few dashes hot sauce, optional

To assemble
8 (6-inch) flour or corn tortillas
Olive oil
2 large bell peppers, cut into thin strips (I use a mix of green, red and other colors, if I can find them)
1 large yellow or sweet onion, halved and sliced thin
Coarse salt

Fixings (pick your favorites)
1 1/2 cup cooked black beans (1 15-ounce can, drained and rinsed)
Salsa or pico de gallo
Sliced avocado or guacamole
Shredded cheese or sour cream
Minced white onion or pickled red onions
Chopped cilantro, pickled jalalpenos, hot sauce and lime wedges

Prepare chicken: Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice, spices and garlic and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.

20 to 25 minutes before you’re ready to eat: Heat oven to 250 and wrap tortillas in foil. Set on rack to wram. Set out fixings of your choice. 

Cook peppers, onions and chicken: Heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some olive oil to lightly coat the bottom of the pan. When this is nearly smoking hot, add the peppers in a single layer. Wait. (This will be a theme.) Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet. Heat skillet again on a very high heat with a thin slick of olive oil. Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes. Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table. Serve right away.

*Changed: 
-Added jalapeños (when combining cookies pepper/onion mix to chicken
-Added extra garlic, bien sur