Posts Tagged ‘soba noodles’

The Easiest Way to Prepare Salmon

Ok, so I’m not a big fan of cooking fish. And I usually don’t have the patience to do things like marinating the fish for an extended amount of time. So tonight, I turned to:

The Easiest Way to Prepare Salmon.

1. Generously coat stainless steel skillet with olive oil. (I don’t use teflon/non-stick pans.)
2. Put heat on medium high. Let oil heat up a bit.
3. Plop skinless salmon fillet, which you have seasoned with something, like lemon pepper, onto pan.
3. Watch out that you don’t get burned by the sizzling oil. (There’s probably a better way of doing this so that the hot oil doesn’t start to splatter. Maybe the pan is too hot?
4. Turn fillets over after 4-5 minutes (depending on how cold/icy they were to start with.)
5. Remove from heat in another 4-5 minutes.

So this wasn’t the most moist salmon of all time, but salmon is healthy (especially if it’s not farm-raised), and as I said – this was quick!

Along with the salmon, I made some collard greens (with miso ginger dressing) and buckwheat soba noodles (with a ‘dressing’ of flax oil, rice vinegar, reduced sodium soy sauce, and freeze dried chives).

How do you like to prepare salmon?

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Recovering

I woke up this morning with a burning throat. After calling in sick, I did some work that I was able to complete on the home computer, and I coasted around the ‘net a little until I was too weak to look at the glowing screen. My nap turned into a two-hour long sleep and when I woke up, my throat felt 75% better, although my body felt weird still.

I watched some mildly diverting reality TV and had some popcorn sprinkled with chili powder (a spicy food to kill the germs). It also had a little melted butter and salt – eating dusty chili powder on dry popcorn without any other additions would be like eating the distillation of all that is lacking moisture and coolness, eh? I had another Emergen-C in addition to guzzling tons of water.

Slowly, my energy started to return. I was able to do a few loads of laundry with this energy and my thoughts turned to dinner. I didn’t feel like cooking, and we’re currently low on groceries. Delivery seemed like the perfect solution. I went on the internet and scanned my options. All of the food looked totally crappy. I’m not saying that it looked tasteless, but let’s just say there was nothing that evoked images of health and well-being. Plus: I’m not a fan of getting those Styrofoam or plastic containers that are then thrown out, only to then sit not decomposing, taking up space for generations.

I decided to quickly throw together a meal, inspired by my macrobiotic challenge days (back before I knew about this blogging network, when I had another website.)


Buckwheat soba noodles with a ‘special sauce’ of EVOO, rice vinegar, soy sauce, balsamic, and LOTS of minced garlic. Accompanied by broccoli coated with EVOO and breadcrumbs.

I feel a lot better after eating this than I would have after delivery food. Unfortunately, there do not seem to be many healthy options in the land of delivery food.

By the way – Thank you to those who left comments of health on yesterday’s post. I hope that you’re all doing well. Enjoy the weekend!

And now for the Question of the day: What’s your favorite way to prepare broccoli?

Sesame Noodles…and PUMPKIN CRISP!

I’ll quickly tell you about my dinner last night. After all, you need to have dinner before getting dessert…

I was inspired by the cookbook I got from the library, The Natural Gourmet, to make some sesame noodles. Happily, this recipe gave me a chance to use some of the tahini that had been sitting in the fridge for a long while. I’m not particularly fond of tahini, so I was hoping that this recipe would – disguise it a bit.

I forgot to add the apple cider vinegar, but otherwise, I mostly followed the recipe.

Buckwheat soba noodles along with a sauce that has a base of tahini, along with dollops of maple syrup, soy sauce, and tablespoons of fresh-made tea. Other additions included minced garlic and chopped scallions.

This came out okay, but I wasn’t going for seconds. Next time I would add some more soy sauce to balance out the bitterness of the tahini.

What I liked better was the cabbage, which I had steamed for 5 minutes and then dressed with EVOO, minced garlic, lemon juice, & salt & pepper. The cabbage had a nice tang from the lemon juice and was super tasty.

Okay – you guys ate your vegetables. Now – onto dessert!

As I mentioned, I was exceptionally sleepy the other night. During that time, an idea popped into my head. It went something like this: Everyone loves apple crisp. Everyone loves desserts made with pumpkin. What if I made pumpkin crisp?

The next morning I used google to try and find recipes. Every recipe seemed to include some form of boxed cake mix. I do not like to cook with prepackaged processed ingredients, so I decided that I should be brave and…make up my own recipe.

I believe that this is the first baked good recipe I’ve made up completely on my own. Sure, I’ve done substitutions and alterations to already-existing recipes… but this one was crafted totally on the fly. And it turned out to be one of the best desserts I’ve ever had.
(Don’t worry, I wrote down all of the ingredients I used, after I made it! So you can re-create it at home.)

Here’s the recipe:

Base:
One 15 ounce can pumpkin
1 cup milk
1/2 cup honey
2 eggs, mostly beaten
2 cups spelt flour
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
1 tablespoon baking powder

Crumbly topping:
1/2 cup oats
1/2 cup whole wheat flour
1/3 cup ground flaxseed
1/2 cup Sucanat
1/4 cup walnuts
3/4 cup Earth balance spread
1 teaspoon cinnamon

Here’s the simple procedure:

1. Preheat oven to 350.
2. Mix together all of the base ingredients in a large mixing bowl until combined well.
3. Pour mixture into greased pan. (I used coconut oil as the ‘grease’.)
4. Mix together ingredients for crumbly topping, by using a fork and your hands to achieve a crumbly consistency.
5. Evenly coat the pumpkin mixture already in the pan with the crumbly topping.
6. Bake for 50-55 minutes.
7. Cook on a wire rack. You can try tasting at this point when it is hot, but it will be super crumbly and kind of fall apart as you slice it.
8. Put in refrigerator to completely cool. (I left mine to cool overnight.)

The aromas that this produced while baking were amazing. The final product was… the definition of scrumptious.

I’m looking forward to trying this out paired with some French vanilla frozen yogurt.

Happy Baking!

-Danielle