- After roasting ingredients throw them all in a blender with a pulse button. Pulse ingredients until salsa is desired consistency. I like a watery salsa that I can pour onto my tacos.
- Optional Extra Step: I like to fry my salsa sometimes, just to intensify it a little more. Just pour salsa onto hot pan with about a teaspoon of oil and cook until it has thickened a bit.
Friday, July 29, 2011
Wednesday, July 27, 2011
Salmon and Cannellini Salad
3 small salmon steaks
2 cans of cannellini beans, rinsed
1 cup red onion, chopped
3/4 cup sun-dried tomatoes, roughly chopped
Salt and pepper to taste
Lemon vinaigrette (recipe below)
- Spray cooking oil on non-stick pan and place salmon steaks (skin side down, if applicable) on pan. Cook 5-6 minutes and turn over and cook until salmon falls apart easily when tested with a fork (you don’t have to overcook the salmon if you don’t want to). Place on plate to cool.
- In a medium bowl mix beans, red onion, sun-dried tomatoes, and about ¾ of vinaigrette. Flake salmon and add to bean mix. Salt and pepper to taste.
- Place a handful of leafy greens on a plate then place the salmon/bean mix on top. Add more vinaigrette if desired. Gobble up and lick your plate.
Makes about 1 1/4 cups.
¼ cup white wine vinegar
¼ cup fresh lemon juice
2 cloves of garlic, minced
¾ cups canola oil
- Combine first 3 ingredients in a small bowl. Slowly whisk canola oil into the mixture.
- Save in airtight container in the fridge and it should last about 2 weeks.
Thursday, July 21, 2011
5 tblsp canola oil and extra for rice
1 tblsp minced ginger
1 tblsp minced garlic
2 cups (more or less) day-old brown rice
1 cup frozen peas
2 tblsp chopped cilantro
Salt and pepper
- Heat 5 tblsp of canola oil over medium-high heat then whisk the eggs really well and add to hot oil. Eggs should immediately start to puff up. Swish around for a little bit until eggs are completely cooked, but without too many brown spots. This happens FAST so no sleeping at the wheel.
- Remove egg from heat, reserving some of the cooking oil in the pan, and place egg on a plate with paper towels to absorb excess oil.
- Add about a tablespoon of oil and lower heat to medium. Add garlic and ginger and cook for about a minute until soft and fragrant. Add brown rice and stir to coat with oil.
- Add frozen peas and cook just until rice and peas have heated through. Take off the heat and add cilantro and egg then salt and pepper to taste.