Showing posts from October, 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 minced¼ cup chopped parsley½ cup chopped Parmesan cheese INSTRUCTIONS Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.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 o…

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.

-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.


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. This was prepared for David Thomas, who afterwards, declared, "I think I could cook. It's just putting together ingredients and preparing them."

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 whit…