Tag Archives: broiled

Raw Root Salad, Rice and Peas, Fried Plantain and Broiled Salmon

I recommend preparing this meal in the order the recipes are given. I have found this to be the most efficient use of “wait” time so everything finishes at the same time.
DSC_0022PUERTO RICAN STYLE RICE WITH PIGEON PEAS
2 Tablespoons extra virgin olive oil
1/2 onion; diced
1 teaspoon sea salt
1/2 green pepper; diced
1-2 cloves garlic; crushed
¼ cup olives; optional
½ cup diced fresh tomatoes or sauce
1 teaspoons ground cumin
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice; soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a heavy bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

SHREDDED ROOT SALAD
2 beets; peeled and shredded
2 carrots; peeled and shredded
2 stalks celery; thinly sliced
4 scallions; thinly sliced
salad greens (I used mesclun mix)

Prepare vegetables and place in separate bowls or on a serving platter.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

FRIED PLANTAIN
2 yellow plantain
oil for the pan
sea salt to taste

Preheat a heavy bottomed skillet over medium heat. Peel the plantain- this can be difficult depending on how (not) ripe they are when picked. I keep a paring knife handy to slice away any left over peel. Cut as you like into roughly 1/4 inch thick pieces. I normally do disks but wanted to try “fries” today. Add olive oil to generously cover the bottom of the pan. Place the sliced plantain in the pan and fry until yellow-golden turning each piece till cooked on all sides. Place on a serving dish and sprinkle with salt.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste
lemon wedge to taste

Preheat oven to 375. Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn oven off and broiler to high and place salmon under flame for 10 minutes (it is done when it starts to brown on the top). Squeeze lemon if desired when serving.

Advertisements

Detox Dinner

My son and fiancé are following Jennifer Schonborn‘s detox diet this week. This meal aligns with her guidelines so when they joined us for dinner we could all enjoy.
IMG_0063
We started the meal with CREAM OF BUTTERNUT SQUASH SOUP (prepared with extra virgin olive oil) and then on to the main meal.

ARUGULA, BEET AND SUNFLOWER SEED SALAD
1 5 oz package arugula
4-5 beets
raw sunflower seeds for sprinkling

Cut off stems and the thin root tail and scrub the beets. Place in a medium sized pot, fill with enough water to cover and sprinkle with sea salt. Bring to a boil, reduce heat to simmer over medium low to medium heat. Simmer with lid on for 20 to 40 minutes until the beets are tender. Test with a toothpick, if it inserts easily they are done. Remove from heat, pour off hot water and pour cold water into the pot and let sit 10 minutes to cool. Repeat until the beets are cool enough to handle. The skin will slide right off with a little bit of pressure. Remove skins, slice in half and slice to 1/4 inch thickness. Chill the beets completely in the refrigerator. Assemble the salads just before serving; place beets on a bed of arugula, sprinkle with sunflower seeds and drizzle with lemon garlic dressing.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

BLACK (aka forbidden) RICE
1 cup black rice; soak 1-8 hours and rinse
1 1/2 cups water

Bring rice and water to a boil, reduce heat to medium low and simmer for 15 minutes then reduce heat to low and continue to simmer 5 minutes or until all of the water is absorbed. Check by tipping the pot sideways carefully to see if any water remains.

GREEN GARLIC AND GINGER SAUCE
1 clove garlic; coarsely chopped
1 inch piece fresh ginger; coarsely chopped
3/4 cup fresh parsley; coarsely chopped
1/4 teaspoon sea salt
pinch black pepper
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil

Combine garlic, ginger, parsley, sea salt and pepper in food processor. Process until finely ground, scraping down the sides as needed. Add the lemon juice and olive oil and process until smooth, scraping down sides as needed.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.

Broiled Blackened Salmon and Sides

DSC_00012 lbs salmon fillet
1 Tablespoon paprika
1/4 teaspoon cayenne (up to 1 teaspoon depending on how hot you like it)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon marjoram
1 clove garlic; crushed
2 Tablespoons red wine
2 Tablespoons extra virgin olive oil

Brush a baking sheet with olive oil. Cut salmon fillet into (roughly) 1/4 lb sections, rinse, pat dry and set aside. Combine remaining ingredients in a food processor and process until well combined and pureed.  Pour the paprika and spice puree into a shallow dish. Dip each salmon fillet section covering both sides in the spice puree and place on prepared baking sheet. Refrigerate for 1-2 hours. Preheat oven to 400. Change oven to broil and place salmon under the broiler for 8-10 minutes (depending on the thickness) until cooked through.

Serve with your favorite sides. Pictured here with zucchini and summer squash with dill, lightly dressed green beans, Puerto Rican style rice and pigeon peas, massaged kale with carrot salad and marinated cucumbers.

Puerto Rican Style Rice and Pigeon Peas
2 Tablespoons extra virgin olive oil
1/2 onion; diced
1 teaspoon sea salt
1/2 green pepper; diced
1-2 cloves garlic; crushed
¼ cup olives; optional
½ cup diced fresh tomatoes or sauce
1 teaspoons ground cumin
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice (I used jasmine); soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a side bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

Massaged Kale with Carrot Salad
1 large bunch kale
4 small/2 large carrots; shredded (about 1 1/2 cups
1/4 teaspoon sea salt
pinch fresh ground black pepper
1 1/2 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
3/4 cup sunflower seeds; optional

Rinse kale, pat dry and tear the leaf part off of the thick center stem. Tear the kale into pieces no larger than 2×2 inches. Grab handfuls of the kale and massage– crunch in handfuls and rub between both palms to break up the cellulose and place in a large bowl. Add remaining ingredients, toss and serve.

Marinated Cucumber Salad
1 cucumber; thinly sliced into circles
1/4 teaspoon sea salt
pinch white pepper
2 Tablespoons white wine vinegar

Combine all ingredients, toss and set aside for 5 minutes. Toss and set aside for another 5 and repeat a few times. The salt will remove some water from the cucumbers and they will also be coated nicely with the tang of the vinegar.

(The green beans and zucchini and squash are sides brought by friends, sorry no recipes.)

Roasted Potatoes with Leeks, Barbecue Broiled Salmon Fillets and Microwaved Corn on the Cob

DSC_00091 lb salmon fillet
extra virgin olive oil for broiling pan
2 Tablespoons fresh pressed lime juice (or lemon)
2 Tablespoons maple syrup
2 Tablespoons ketchup
1 teaspoon prepared mustard (I used dijon)
1/4 teaspoon sea salt
1/8 teaspoon thyme
pinch fresh ground black pepper

DSC_0006Lightly oil a broiling pan. Place salmon fillets in one layer on the prepared pan. Mix remaining ingredients together in a small bowl. Pour half of the sauce over the salmon fillets and place in refrigerator for a half to one hour. Reserve the remaining sauce. **do not place any utensil that has touched raw fish back into the sauce as it is contaminated with the raw fish**

Meanwhile, preheat the oven to 400 for the potatoes.

DSC_0004 DSC_0005

 

8 small potatoes; scrubbed and cut into bite sized pieces
extra virgin olive oil
sea salt
fresh ground black pepper

Line a baking sheet with parchment paper. Place potatoes, cut into bite sized pieces, in a medium sized bowl. Drizzle with olive oil and toss to coat. Pour the potatoes into a single layer onto the parchment paper lined baking sheet. Sprinkle with salt and pepper. Place in middle of preheated oven. Bake for 20-30 minutes. Check that the potatoes are soft with some edges beginning to get golden (bake and check 5 minutes at a time till done after 20 minutes).

While the potatoes are roasting, prepare the leeks.

 

 

1 leek
2 Tablespoons butter (replace with extra virgin olive oil for dairy free option)
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
pinch fresh ground black pepper
DSC_0001 DSC_0002 DSC_0003
Rinse leek, cut off root end and slice leek in half lengthwise. This makes it easier to open the overlapping greens to rinse out the dirt that seems to always be stuck in there. Slice leek halves into 1/4 inch slices.

Preheat a medium sized heavy bottomed pot to medium with butter and olive oil. Add the leeks, salt and pepper and cover for a few minutes. Stir, cover and cook for a few more minutes. Reduce heat to low and with lid on continue to saute for 20 minutes, stirring occasionally. Remove from heat. Serve the leeks spooned over the roasted potatoes.

4 heads of corn

Shuck corn. Place corn on a microwave safe plate and cover with a damp paper towel. Microwave on high for 5 minutes. Check for doneness and microwave 2 minutes at a time till done to desired tenderness. (We like ours barely cooked.

DSC_0007When the potatoes come out of the oven turn on the broiler, place the salmon fillets under the broiler and cook for 5-10 minutes depending on the thickness and proximity to the heat source. You can tell that the fish is done when the texture is flakey and falls apart. Serve the remaining sauce on the side for those who like a little extra.

Meze Inspired Lunch

DSC_0047
MENU (clockwise starting at 9 o’clock)
Chili and Lime Broiled Shrimp
“Zucchinoush” (zucchini dip inspired by Baba Ganoush)
Massaged Kale and Carrot Salad
Labneh (yogurt cheese)
Hummus
Quinoa Tabouli
Olive Salad
Dolmas (stuffed grape leaves)
Fresh Garden Salad Greens
Whole Wheat Pitas
Feta Cheese

Start the night before straining the yogurt for the labneh, soaking chickpeas for the hummus and taking the shrimp out of the freezer. First thing in the morning drain the chickpeas, rinse and cook till tender (2- 2 1/2 hours); cook quinoa; check the yogurt, pour off whey (this can be saved in a jar to cook with) and return to the refrigerator. Prepare the cold dishes and let them chill in the refrigerator.

DSC_0046Chili and Lime Broiled Shrimp
2 lbs shrimp; defrosted, peeled and rinsed
1/2 bunch cilantro; chopped
juice of 1 lime
1 Tablespoon extra virgin olive oil
1 teaspoon chili pepper paste
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon cumin

Place shrimp and cilantro in a bowl. Mix remaining ingredients in a small bowl, pour over shrimp and cilantro, mix and spread onto a baking sheet. (or place in a bowl in the refrigerator until ready to broil) Place under broiler for 10 minutes, check to be sure the shrimp is done and some edges start to crisp, remove and serve hot or cold.

“Zucchinoush” (zucchini dip inspired by Baba Ganoush)
2 medium zucchini
2 cloves garlic; crushed
2 Tablespoons tahini
2 Tablespoons fresh pressed lemon juice
1 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon ground cumin

Preheat oven to 375. Cut ends off of zucchini, slice in half lengthwise and place on a olive oiled baking sheet. Bake for 30-40 minutes until the zucchini is soft to the touch and just starting to brown on the edges. Blend together with remaining ingredients until smooth. Refrigerate until ready to serve.

DSC_0037Massaged Kale and Carrot Salad
1 bunch kale (purple used but any will work)
2 carrots; shredded
1/4 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons apple cider vinegar
2 Tablespoons extra virgin olive oil
1/4 cup pine nuts (optional)
1/4 cup raisins (optional)

Wash kale, remove stems, tear into bite-sized pieces, massage (just squish in your hands or rub between palms) and place into glass or ceramic bowl. Add remaining ingredients, stir and refrigerate until ready to serve.

DSC_0045Labneh (yogurt cheese)
1/2 cups plain yogurt (or greek yogurt)
sea salt to garnish
black pepper to garnish
smoked paprika to garnish
extra virgin olive oil to garnish

You will need; cheesecloth, wire mesh sieve, plain yogurt and bowl. I make the labneh the night before or first thing in the morning depending on how thick I am making the cheese.
DSC_0113DSC_0114Line a wire mesh sieve with folded cheesecloth so it does not flow over the edge (it will eventually drip and create a mess). Place the lined sieve over a bowl. Pour yogurt into lined sieve, cover lightly and refrigerate overnight. The longer the yogurt drains the more solidified the “cheese”.

DSC_0116

Lift the “cheese” by holding the corners of the cheesecloth and gently squeeze out any excess whey. Turn out onto a plate or into a bowl. Serve as is or drizzle with olive oil and sprinkle with herbs, salt and pepper. Reserve the liquid for making chapattis, Indian flat bread.

DSC_0020Hummus
1 cup dried chick peas; soaked over night, rinsed and boiled till soft (or you can use 2 1/2 cups canned chickpeas)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/4 cup water
1-4 cloves (to taste) garlic; pressed
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
if necessary- add more water, 1 tablespoon at a time for consistency
Traditional hummus uses tahini but my family prefers it without. If you like the traditional style add 2-4 Tablespoons tahini.

Place all ingredients into a food processor or blender and process until smooth and creamy. At this point you will see if more water is needed for consistency. Add more water one tablespoon  at a time as you process. Taste and add more salt if needed. To add a kick you can add some cayenne pepper. Serve hummus with vegetables and/or crackers for dipping (gluten intolerant or celiac will find that tortilla chips dipped in hummus is delicious). To make this into a light summer meal add cheese and fruit.

Quinoa Tabouli
3/4 cup quinoa
2 clove garlic; crushed
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
1 teaspoon sea salt
pinch fresh ground black pepper
1 tomato; chopped
1 cucumber; chopped
large handful parsley; chopped
1/4 cup red onion; minced OR 1/4 cup scallions; diced

Cook quinoa- bring 3/4 cup quinoa and 1 1/2 cups water to a boil, reduce heat and simmer till water is absorbed (about 20 minutes), place into a glass or ceramic bowl/casserole dish and add the garlic, lemon juice, olive oil, salt and pepper, stir, cover and set aside to marinate at least 1 hour. Add the remaining ingredients just before serving and stir to combine.

DSC_0038Olive Salad
2 Tablespoons minced onion (red pictured but white is fine)
1/4 cup Kalamata olives; sliced
1/4 cup Manzanilla olives with pimiento; sliced
1 Tablespoon extra virgin olive oil

Mix ingredients together and refrigerate till ready to serve.

Dolmas (stuffed grape leaves) bought from store (yes, I cheated)

Fresh Garden Salad Greens

Whole Wheat Pitas bought from store (yes, I cheated some more)

Feta Cheese