Salmon with Pasta Salad

Ram is a big fan of fish. I am not. But in our quest to diversify our diet and to reduce our meat consumption, I'm putting more effort into fish- and seafood-centered meals.

In my years of watching Food Network, I've learned a thing or two about cooking fish. But, per usual, I attacked this meal with no recipe, just some techniques I stored away in my gray matter.

I started by rubbing a half-pound piece of Atlantic salmon with a packaged spice mix. This one is intended for salads and features (as far as I can tell) dried celery, garlic powder, and sesame seeds, as well as a few other things. It's orange, anyway, so I suspect paprika and/or chili powder, though the flavors are not strong. Essentially, I was looking for some light flavors. I prefer the flavor of my seafood (and Ram's fish) to take center stage. A second night, I prepared a simple marinade of a tablespoon canola oil, minced garlic, ginger pa5ste, black pepper, and the juice of one lime. That was a fabulous flavor combination too. Both weren't too heavy and allowed the subtle fish flavor to remain.

The next step was to sear the fish. I wanted to do this to seal in the flavor and to create a nice crust on the fish. I heated a pan over medium heat until a drop of water Sizzler on its surface. I dropped in a tablespoon or two of canola oil and places the fish flesh side down. For a couple of minutes, I let it sizzle. Then, I turned the fish over, just to quickly toughen the skin side. A minute later, I put the fish on a cooling rack atop a baking sheet and baked it for about twenty minutes at 350-degrees. Ram likes his fish well done with no pink. If you prefer yours less well-done, bake it a little less.

This is a tecnique I will use over and over because the results were perfect. As I continue to develop my palate, perhaps I'll dine on salmon. For now, I sauté shrimp in the same spices and call it good. Either way, I hope you, too, will venture into new food territory with fork in hand.

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Moroccan-Inspired Chicken

A few weeks ago, I purchased chicken legs on sale at Hannaford. I know chicken can be prepared about ten thousand different ways, but I also know it's easy to fall into a flavor rut when you find one you really enjoy. Ram and I have been enjoying Spicy Chicken Legs since we first tried them in July, but I wanted to bring something new to the table-- literally. With left-over couscous serving as inspiration (as well as a random bag of raisins in the cupboard, left over from vegetable korma), I decided to attempt chicken legs with a Moroccan flare.

My first step was to determine a flavor profile for my dish. I Googled "traditional Moroccan spices" and discovered that a lot of the flavor comes from basic spices like cinnamon and nutmeg. Armed with this information, I added the spices to my grocery list and committed myself to attempting a new dish.

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I started by removing the skin from the legs. We are not eaters of chicken skin in our house, and there's plenty of nutritional data to support our decision. I patted the legs dry and dusted them with a combination of cinnamon, nutmeg, and black pepper. I wasn't sure how strong the flavors would be, so I went light on the dusting. In the future, I would lay it on a little thicker.

I heated a tablespoon of oil in a chicken fryer and seared the legs, transferring them to a square baking dish when they attained a nice brown color. I smothered them with a can of tomatoes (no salt added!) and baked them for about thirty minutes. The legs, of course, were juicy (the number one reason to cook with them, as far as I'm concerned), and the flavors were tasty. With the addition of the tomatoes, I think the spices could have been taken up a couple of notches. Ultimately, though, I was satisfied with my experiment.

I do need to be real. I know this was not Moroccan cooking. And, well, since most of us aren't trained chefs, a lot of what we do when we cook international cuisine is to approximate it, to hone in on a dominant flavor (or two) and give it a go. If it tastes good, eat it. If you go on Top Chef, by all means, apprentice under a great international chef. In the meantime, give this Moroccan-inspired chicken-- or another unusual flavor combination-- a whirl with fork in hand.

Eggplant Marinara

Ram and I are constantly evaluating our diet, and after conducting a little research on the cholesterol in boneless/skinless chicken, we decided to try for a more vegetarian (albeit about 50%) diet. I suppose the added benefit of this is an even greater increase in our fiber consumption, but I wondered if I could consistently make delicious meat-free meals.

Well, reader-friends, I'm happy to say that I have at least one meal nailed down. And I could eat it every day. It starts with baked breaded eggplant and ends with homemade chunky tomato sauce. It was super easy-- and even more importantly, super delicious.

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I started by breading my eggplant. I sliced the eggplant into circles of about half-an-inch thick. I laid them out and quickly arranged my dipping trio: flour; egg whisked with a tidbit of water; and whole grain bread crumbs tossed with black pepper and garlic powder. I dipped in that order: flour, egg, bread crumbs. We've all heard the advice: the egg needs something to cling to, so dunk your meat/vegetables in flour first, then proceed to your wet ingredients, followed quickly by your other dry ingredients. I can not stress how well this worked for my baked eggplant! It was truly fantastic.

I laid my eggplant out on a baking rack atop a cookie sheet. I used cooking spray to ensure they wouldn't lose their coating on the dismount. This method allows the hot air to circulate around my eggplant, browning and crisping up all sides. I baked them for about 25-30 minutes at 300-degrees. I'm not sure what the science of baking eggplant is, but this left them with a little bit and no sogginess.

To top my eggplant, I wanted to create my own marinara sauce. I started by sauteing onion and garlic in a little bit of canola oil on low heat. When they turned translucent, I added three chunked-up Roma tomatoes. I tossed in a little bit of black pepper and about a quarter-cup of canned tomato sauce (not pasta sauce this time, just the plain tomatoes, pureed). When this cooked down, it was rich, and delicious. (I added a handful of chopped spinach for added nutrition and color. It seems to me that this is a great idea for tricking picky eaters into eating things they would ordinarily avoid.)

The final dish was incredible. The hot eggplant had an earthy bite, its outer crust golden brown and slightly nutty. The tomatoes were authentic, savory, and rich. Knowing that I controlled every ingredient and that it was in line with our attempt at eating a more vegetarian diet made the meal that much more delicious. Truth be told, I think anything swathed in that tomato sauce would have a hard time escaping my insatiable stomach.

Whether you're looking to add more vegetation to your life or you just want to try something a little different, I promise you this recipe will deliver-- with fork in hand.

Apple and Onion Stuffed Chicken

I am excited about this recipe because it is a spin on a previous post, Apple Juice Chicken. Even more exciting than the spin-off is the fact that this dish removes the empty calories from the apple juice and replaces the flavor with diced apples-- added fiber! The flavor notes (as they say) are the same, and I appreciate the substitution to increase the health of this dish.

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The first thing I did to create stuffed my stuffed chicken was build the stuffing. I finely chopped a small onion and cut a medium apple into a small dice. I tossed them in a bowl with about a 1/4 cup of whole grain bread crumbs, black pepper, and garlic powder. I added just a teaspoon or so of liquid and let it rest for a minute. The liquid, mixed with the rest of the stuffing ingredients, creates a slightly thick consistency, the ingredients holding together better.

While I let the stuffing set, I laid out two boneless, skinless chicken breasts. I took a sharp knife and held it on its side, with the blade horizontal. I found this thicker side of the breast and slid the knife in carefully. The idea is to create a pocket in which to stuff the chicken, so be sure not to slice through the opposite side completely. In the end you should be able to gingerly unfold the chicken like a book.

At this point, I seasoned the outside and the inside of the chicken. I dusted it with black pepper, garlic powder, and rosemary (because I had it in the cupboard and because its earthiness is a good compliment to the apple). Then, when I was satisfied with the dusting, I used my hands to stuff the chicken, making sure that the top could still cover the stuffing. The idea now is to stuff the chicken but still try to maintain the chicken's form.

I heated a frying pan and sprayed it with Pam cooking spray. I just wanted to sear the top and bottom of the chicken. I had to be pretty careful not to let the stuffing fall out, but it was actually stayed together better than I expected. When both sides were seared, I put them in a baking dish, covered them with the remaining stuffing, and baked them for an additional 25-30 minutes (depending on the thickness) at 350 degrees.

I served the chicken with rosemary/black pepper/garlic powder rubbed red potatoes, cut into large chunks and baked at 350 degrees for thirty or so minutes (until the turn brown and soften). I also steamed some corn on the cob, because when it's the end of summer, I just need to eat more corn on the cob. It's compulsory.

This dish was an evolution. It took a technique (stuffed chicken) and some tried-and-true ingredients and resulted in a fiber-filled, lean protein dinner that Ram and I thoroughly enjoyed. I hope you'll give it a try-- with fork in hand.

Banana Cup-Muffins

I don't bake. My sister is the baker in the family. But I'm more well known for my "brownie biscotti", created only when I over-cooked brownies by twenty minutes. I am also notorious for under-cooking... everything that is supposed to emerge from the oven hot, steamy, and, well, cooked. But I had a hunkering for cupcakes/muffins, so I made up a recipe. This could certainly have been a recipe for disaster.

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I went to Hannaford looking for white cake and canned pumpkin. Unfortunately, there seems to be a shortage of canned pumpkin in Chelmsford, MA. I decided to purchase a yellow sugar-free cake mix and use a couple of thoroughly brown bananas we had sitting on the counter at home. I've made chocolate cupcake/muffins with pumpkin before; it allows you to bake without eggs and oil, two ingredients many of us are trying to omit from our diets (i.e. Ram and me). I figured banana could mimic the consistency of pumpkin, so I decided to give it a shot.

I literally poured the pouch of cake mix into a large mixing bowl. I added the two bananas, which I smooshed a little in my hands on the way into the bowl. I also added about 3/4 cup water. A minute or so of mixing, a sprinkle of cinnamon and nutmeg, and I was ready to load up my muffin pan. I only made twelve cup-muffins (I've invented this name for the delight that is a cupcake with muffin qualities and/or a muffin with cupcake consistency), so I essentially filled the muffin pan. I baked at 350 degrees for 15-20 minutes.

They were so delicious. Sugar-free, oil-free, and egg-free never tasted so good. And I loved the slightly-doughy texture. Cook them a little longer if you want a dryer, potentially-fluffier cup-muffin. And while these are wonderful eaten directly out of the pan by hand, you can also enjoy them with fork in hand. You won't regret it.

"Gourmet" Chicken Nuggets & Potatoes with Lemon Sauce

Well, blog readers, as you can see, it's getting more difficult to blog now that I am back to work. But I promise I am still cooking, and I strive to blog more. This I pledge to you!

Tonight's post is brought to you by my blog-absence-guilt. I have wondered how people make great sauces, so I designed this meal, first, as an excuse to make a sauce. I started the sauce with a cup of chicken stock. I let that come to a simmer in a small chicken fryer, then I added lemon rind (shaved over a grater-- I'm still waiting on a microplane) and squeezed in all the lemon juice I could. I added a bit of black pepper and a quarter teaspoon of minced garlic. I let all of this combine, using my hand to waft the smell toward myself like a fancy TV chef. When it smelled right and the liquid was starting to reduce, I whisked in a little corn starch and let the whole thing thicken over a very low heat. It came to the consistency of a gravy, and I was pretty proud of myself. The flavor, when we finally ate, was tart and lemony. Because we're trying to reduce our salt and oil intake, I didn't add any salt. You might want to add salt to taste.

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I wanted to pair the "fancy" potatoes with something spicy and (more importantly) easy. I decided to take the chicken breasts I'd thawed in the fridge all day and cube them. Then I tossed them with a "gourmet" bread crumb mixture: whole grain bread crumbs, fresh cracked black pepper, and a mix of lemon and herb spices (a Hannaford Inspirations mix I had in my cupboard). You can add anything you like-- including a salad dressing or taco spice packet. The point is to flavor the bread crumbs so much that you might not need a dipping sauce. (Hey-- I'll cut calories and salt wherever I can!) Bake your homemade chicken nuggets for 15 to 20 minutes at 350 degrees. It takes about the same amount of time as slicing open a frozen chicken nugget bag and arranging them on the pan-- but it's all natural. PS: It's also delicious!

I hope you'll give one or both of these recipes a try. Enjoy-- with fork in hand.

Eggplant Lasagna

I love lasagna. The pasta is indulgent, the sauce is tantalizing, and the fillings... well, they can be just about anything you like. I have made lasagna with ground turkey, mixed vegetables (including carrots, summer squash, and zucchini), and eggplant. The last in that list is the last one I made, and it is featured here.

Eggplant is a delicious vegetable that, when carefully cooked, retains a bite and can serve as a protein fake-out. I love the bite that roasted eggplant has, and I love its flavor. Eggplant is umami-- this Japanese word for food that tastes earthy and savory. Combined with a rich tomato sauce, little else is needed to create balance on the palate. And, frankly, eggplant lasagna could not be easier.

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For my lasagna, I started by getting some water on to boil. Because I was only making my lasagna in a bread pan (my mom gifted us a beautiful Paula Dean casserole for our wedding), I only boiled enough pieces to make a four- or five-layer lasagna. You can easily expand on this recipe by increasing a little of everything.

As the water came to a boil, I put a dry, nonstick chicken fryer (any frying pan will do) on to warm. I cut my eggplant (a fairly small one, as it's just the two of us) lengthwise, into long ovals (once their cut) about half and inch thick. You can certainly cut yours a little thinner if you prefer a well-cooked and softened eggplant. I seasoned the sliced eggplant pieces with cracked black pepper and garlic powder, then I proceeded to heat each piece, on both sides, until they were very slightly softened and slightly browned. I set them aside for layering later.

When the lasagna noodles went into the boiling water, I used the same chicken fryer to heat some sauce. Now, I know no one makes sauce from scratch these days, but I like to attempt a fake out. I started with a little canned pasta sauce in the bottom of the chicken fryer, then I added a small can of stewed tomatoes. I tossed in a few spices (I had fresh basil in the fridge, so I threw that in, too) and let it cook down for about ten minutes over low heat.

When all of the components were hot and ready to layer, I sprayed the breadpan with cooking spray. I always start my layering with a very thin layer of sauce on the bottom of the pan, then layer a lasagna noodle, thin layer of sauce, eggplant, layer of sauce, noodle, etc. Repeat until the pan is full or until all of your components have been used. Using a thin layer of sauce between each layer is a way to sort of steam the eggplant while it's in the oven. As you know, most lasagna recipes call for copious amounts of cheese. I forwent the cheese, and the most noticeable problem was that the pasta slid around and I did have some trouble maintaining the layers when I cut into it. If you want cheese, add it to your heart's content. If you're looking to reduce the cholesterol and fat in your diet, leave it out, and just be extra gentle when slicing and serving your dinner.

I loved this simple meal. It has just a few components, but it has loads of flavor. Plus, for me, pasta is a comfort food. Adding thick layers of eggplant and tomatoes makes me feel like I'm breaking all the carbohydrate rules without sacrificing nutrition. I hope you'll enjoy it with fork in hand.