Sasha's Kitchen: Salmon En Papillotte Salad

This is a healthy salmon salad that is just delicious, and is the perfect meal for a weekday dinner that is both health and satisfying. Next time I make this, I might try adding some crunch string beans as well. The combination of the tangy fruits and avocado with the salmon, salad and dressing is scrumptious and the perfect after-work meal that doesn't take to long to prepare. The En papillotte method of preparing salmon results in a moist and delicious fish that is preferable to many other methods of preparation which dry out the salmon. It's also quite easy, as well.


Sasha's Salmon En Papillotte Salad
2 6-8 oz filets of salmon, skinned
mesculin field greens or other mixed greens
1 mango, peeled and diced
1/2 cup of sweet corn
juice of one lemon, plus 2 T lemon juice
zest of one lemon
1/4 cup fresh cilantro, diced
1/2 cup canola oil
3 T balsamic vinegar
parchment paper

First, season the salmon filets with salt and pepper. Combine the lemon juice and zest of one lemon in a mixing bowl. Use this to coat the salmon filets and wrap the seasoned salmon with the parchment paper. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Take the packages of salmon and place in the oven and bake for about 15 minutes at 350.

Combine the lettuce, avocado, mango and corn into salad plates. Add the salmon. Top with a dressing made of canola oil, balsamic vinegar and the remaining lemon juice. Enjoy!

Sasha's Kitchen: Salmon En Papillotte Salad

Sasha's Kitchen: Sweet Pea Pesto

Pesto time - one of my favorite pasta dishes, and each time I make a pesto, I like to try something a little bit different. A few months ago, last time I made a pesto dish, I was visiting my parents in Rochester and we made a spicy pesto with caramelized U12 scallops, which was delicious. Yesterday, I received my most recent shipment of food from ShopRite as part of the Potluck Blog Panel. Each of the shipments have a theme, and the theme this month was the 40th anniversary of the ShopRite Can-Can Sale which was a winter sale on canned food that started in the 1970s after the holidays where customers would stock up on canned food for the winter.

This is the perfect time of year for some quality canned products in the dead of winter in the northeast (hello, I think blizzard number two is coming this weekend) since fresh fruits and vegetables are scarce this time of year. I was planning on making a simple fettuccine pesto for dinner, but decided to jazz it up with the delicious can of sweet peas that I found in the box. I had never head peas in my pesto before, but it was a perfect combination and a wholesome and delicious dish. I made my pesto from scratch. I like to experiment with different pestos, including a hazelnut pesto, but this time I did a traditional basil pesto. If you wish, you could add caramelized scallops to this dish, but I kept it vegetarian this time, and mixed in some goat cheese, which adds a light and creamy texture to the pesto and is much healthier than heavy cream.

Sasha's Sweet Pea Pesto
Bunch of fresh basil, stems removed
1/2 cup olive oil
1/4 cup pine nuts
4 oz fresh vermont goat cheese, crumbled
fresh pasta (I bought fresh fettuccine rather than the boxed kind for this recipe)
salt and pepper to taste
1 can of ShopRite little gem sweet peas

First prepare the pesto in a food processor by pureeing the olive oil with the basil and pine nuts until smooth. Set aside and cook the pasta and warm up the sweet peas in a pot. Mix in the sweet peas and goat cheese with the pasta, and mix the pesto to coat. That's it - this is a nice and easy dish which is perfect for wintertime and is simple, easy and heathy, too!

Sasha's Kitchen: Sweet Pea Pesto

Sasha's Kitchen:Manicotti with Arrabbiata Sauce

Pasta dishes make great delicious meals - I was initially going to make stuffed shells using an Arrabbiata pasta sauce, but I couldn't track down jumbo stuffed shells, thus I bought some manicotti noodles instead. This is a healthy pasta dish as well, since I used part skim milk ricotta and part skim milk mozzarella. It is important for a dish like this to use shredded mozzarella, and not the lovely homemade rounds of mozzarella that are so good to eat in other dishes. The flavors here were excellent - and the sauce, which I have refined a bit since I posted my blog post on spagetti all'arrabbiata is a winner. This was a great new pasta dish, and one that I will certainly make again.


Sasha's Manicotti Arrabbiata
1 box of manicotti
3 T olive oil
1 15oz container part-skim milk ricotta cheese
2/3 cups grated parmesan cheese
2 large egg yolks
1 1/2 tablespoons chopped fresh parsley
1/2 tsp chopped fresh mint
1/2 tsp salt
1/4 tsp pepper
3/4 cups shredded mozzarella cheese (part skim)
3 cans stewed tomatoes (15oz cans)
1 onion, diced
3 cloves of garlic
1 pureed roasted red pepper
1/2 tsp red pepper flakes (add more if desired to taste)
1/4 cup panko bread crumbs

To make this dish, lightly oil a 12 by 9 inch lasagna pan. Set aside. Cook the box of manicotti according to the package instructions, or about 4 to 6 minutes, in salted boiling water. They should be slightly firm when done, so be careful not to overcook them, as they will continue cooking later when you bake the dish in the oven. Drain the manicotti.

To prepare the sauce, saute the onions and garlic in the canola oil until they shimmer, about 5 minutes. Then add the pureed red pepper, and mix well. Add the stewed tomatoes and desired amount of red pepper flakes for some heat, and simmer until the sauce has the right consistency. Stir in the panko towards the end.

In a bowl, combine the ricotta, parmesan, egg yolks, parsley, mint, salt and pepper. Fill the manicotti with the cheese mixture, being careful not to tear the manicotti. Arrange the manicotti in the pan and cover with about 1 1/2 to 2 cups of the Arrabbiata sauce. Sprinkle with the mozzarella and bake for about 30 minutes at 350.

Sasha's Kitchen:Manicotti with Arrabbiata Sauce

MollyD's Kitchen in Seattle: Pickled Beets

I'm not cooking much beyond throwing things together, and thus I haven't posted in a while. Then, the other day, I spied some winter beets in the back of our crisper drawer and decided it was time to bite the bullet and do something with them. I considered roasting them as usual, but I usually tire of roasted beets' flavor before they go bad, which seems like a greater waste than leaving them alone in their uncooked potential. Instead I took a cue from a jar of Ikea herring and decided to pickle them, a great way to use a big ol' beet and have it last.

I googled pickled beet recipes and saw several suggestions of cloves, which complement beets' earthy sweetness. Since I recently picked up a small bottle of clove extract (in alcohol, not oil, which would just float on top of the pickling liquid) I ran with the idea, and with the “earthy sweetness” theme in mind I also added some balsamic vinegar.

Initially I wasn't preparing a blog post on this, so I eyeballed and tasted, and the following measurements are entirely guesstimated. You could halve or double it without problem, or use different ratios of balsamic vinegar to mild vinegar to water; it's a pretty mild pickle, so if you want something stronger you can fill the jar to the top with vinegar. Finally, I'm sure whole cloves would work in place of the extract, though I'd use a fair amount to ensure enough flavor extraction that they wouldn't be overwhelmed by the balsamic. Regardless, all of this recipe is flexible and to taste.

Pickled Beets

2 large beets or equivalent in small beets, with any long greens or tail removed

2 T balsamic vinegar

¼ c rice vinegar or white vinegar

½ tsp salt

few drops clove extract

water

1. Place beets in pot and cover with water. Bring to boil, then lower to simmer. Go do something else.
2. Remove beets from pot when knife can be inserted into center without resistance. Let cool, then peel off skin with fingers and, if necessary, a paring knife.
3. Quarter, then slice into ¼-inch pieces. Place into quart jars.
4. Add all other ingredients, then water to cover.
5. Refrigerate and eat over the next few weeks.

So what do you do with pickled beets? Obviously there's salad, but despite the lettuce in our fridge I haven't felt like it. Instead I chopped a few slices along with some of the pickled herring, mixed in mayonnaise (sour cream would be good too), and spread the Swedish-inspired mixture on toast. Today I made a closed tuna melt in the toaster oven (slice of bread + tuna salad + sliced cheese, plus a separate slice of bread), then laid some beets on top of the cheese before closing the sandwich; the mild, soft beets didn't ruin the texture or dominate the flavor, and it was a surprisingly nice combination. Pickled beets are more adaptable than you might think!

MollyD's Kitchen in Seattle: Pickled Beets

Sasha's Kitchen: Maple Walnut Muffins for the Perfect Brunch

Muffins make for the perfect weekend breakfast.  If you make a good muffin recipe, it should be relatively quick and easy to make, and the muffins should disappear quickly.  For this recipe, I adapted the original recipe from my new Vermont cookbook to make it a bit healthier, using Canola Oil, rather than butter.  I also adapted the recipe to incorporate skim milk, rather than whole milk.  The end result was a delicious maple walnut muffin that was a scrumptious breakfast treat, and a healthy muffin that you can enjoy eating several of without too much guilt (not that there's any guilt here).

I recommend serving the muffins with a little bit of softened butter, or perhaps even a bit of whipped cream.  The maple adds a lovely (but not overpowering) sweetness to the muffins, while the walnuts are the perfect complement and add a nice element of texture.  This probably goes without saying, but the recipe is dependent on the quality of the maple syrup that you use for the flavor, so I recommend using the best local Vermont or Quebec maple syrup that you can get your hands on.

Maple Walnut Muffins (Loosely adapted from the cookbook, Dishing Up Vermont)
2 cups flour
2/3 cup high-quality Maple Syrup (I used Brad's Organic Maple Syrup, named after my husband!)
1 T baking powder
1/2 tsp salt
1 egg
1 cup skim milk
 7 T canola oil
1/2 cup granulated sugar (the original recipe called for maple sugar, which I didn't have access to)
2/3 cup chopped walnuts

Preheat the oven to 350.  Grease a silicon muffin tin.  I made a total of 13 muffins.  Mix the dry ingredients (including the sugar) in a bowl.  In a separate bowl, whisk the egg, canola oil and maple syrup.  Combine the two mixtures, alternatively also adding the milk, until all of the ingredients are fully combined.  Chop the walnuts and fold in gently with a spatula.  Fill the muffin tins and bake for about 20 minutes.  Allow to cool before removing from the muffin molds.

These really are perfect for brunch - despite the maple syrup, they are not overly sweet and have the perfect organic fresh New England flavor.  And, they are healthy too!

Sasha's Kitchen: Maple Walnut Muffins for the Perfect Brunch

Sasha's Kitchen: Tuna Burgers (And My Unrelated Discovery Of Purple Cauliflower)

The Food Network's Bobby Flay inspired me to create a burger that combined the flavors of tuna, chipotle and pineapple from his similar burger in his new cookbook, Bobby Flay's Burgers Fries and Shakes.  However, my recipe differs from Bobby's with respect to several of the key ingredients and the way that I prepare my sauce.  He certainly was my inspiration in creating this healthier take on the burger.  The original recipe that I started with can be found here.

To prepare the burgers, you will need:

1 lb tuna steak
1 T dijon mustard
2-3 tsp chipotle puree (depending on how much heat you want)
1/4 cup red onion, diced (Flay uses scallions, instead but I much prefer the combination of the red onion with the tuna and chipotle)
1/2 T honey
1 T canola oil
2 T pineapple juice (my addition)

Cut up the tuna into small pieces and pulse until pureed in your Cuisinart.  Then mix in the other ingredients and form into four burgers.  Cook the burgers using a grill pan (or a regular grill, if you are somewhere other than Brooklyn in the dead of winter) for about 8 minutes, total over medium heat, being careful not to burn the burgers.

To prepare my version of the pineapple mustard sauce, which I turned into a honey mustard sauce, mix 4 T of Dijon mustard with 4 T of pineapple juice and 2 T of honey.  Top with fresh pineapple before serving on a lightly toasted bun.

Picture shows my tuna burger with pineapple and the pineapple honey-mustard sauce

Apparently I didn't get the memo that burgers are supposed to be fattening and unhealthy.  This one made me feel as good as it tasted.

Finally, I wanted to include an unrelated note about a pretty cool organic vegetable I discovered today at my local organic market here in Park Slope . . . purple cauliflower (which I had heard about but had never seen).  I am going to have to do something fun with it this week, but wanted to include a picture of it here first, in all its purple beauty.  This begs the question - did nature really create cauliflower this purple?  The answer is absolutely, this is not created wtih food coloring.  Rather, the presence of the antioxidant anthocyanin (also found in red wine and red cabbage) gives it this beautiful color.  There is currently being research done, according to the Wikipedia page linked to above, that may support some use for anthocyanins with respect to cancer and apoptosis (programmed cell death).

I have some exciting recipes planned to prepare and write about in the next two weeks, including a crab couscous, turkish meatballs, scrabble tile cookies, some beer and food pairing, bread puddings and two new surprise cupcake recipes.

Sasha's Kitchen: Tuna Burgers (And My Unrelated Discovery Of Purple Cauliflower)

Sasha's Kitchen: Green Pasta & Vegetable Medley

When I was in college at Haverford College, once a month or so, the Haverford dining center has a dinner special called Pastabilities, that just about the entire student body looked forward to.  Pastabilities basically involved stir fry pans where students could pick their own ingrediants to be mixed in with the pasta of their choice, to create their own pasta dish.  This was by far and away the most popular night at the dining center (yes, even more so than chicken tender night).

My concept for dinner tonight reminded me a little of those days.  I decided that I wanted tonight's pasta to be as green as possible (which meant no juicy red tomatoes), so I basically took every vegetable I could find in the kitchen that was green, yellow or white.  I diced them all together and cooked in our saute pan with some olive oil and spices. 

All of the senses are pretty important when it comes to food.  Taste and smell are the obvious ones - you're not going to eat something that tastes or smells unappealing.  However, our sense of sight when it comes to food is underrated.  I wanted to create a visual appeal with this dish by the use of color, having a strong sense of fresh green, created by various vegetables from our local market (I can't wait to make this again when the farmer's market returns in the late spring).  For this reason, I felt the presentation would be better without the use of red tomatoes (though perhaps yellow tomatoes would have been a fine addition, had they been seasonally available).  Also, my husband sometimes finds tomatoes to be a bit harsh on his stomach.

4-5 T of olive oil (I used Napa's Round Pond Estate's Blood Orange Oilve Oil, my favorite olive oil)

 1 onion, diced

2 shallots, diced

1 head of broccoli, cut up into small pieces

1/2 cup sugar snap peas

About 15-18 smallish artichoke hearts

5 large sprigs of thyme

1/2 an anaheim chile (not spicy, just flavorful and pretty)

2 zucchini

1/2 tsp saffron
salt and pepper to taste
juice of half of a fresh lemon
box of penne

To prepare the dish, saute the onions, shallots and anaheim chile to the olive oil,  and cook on medium high, until soft.  Add the sugar snap peas, broccoli, artichoke hearts and zucchini, and cook for about 10 minutes, until all of the vegetables are cooked to your liking.  Mix in the saffron, thyme, salt and pepper towards the end.  Aftertaking off the heat, mix with the juice of half of a lemon, squeezed fresh, and stir in the penne.  Serve hot.

 The use of the spices here is key.  While a lot of other spices might be overpowering, saffron and thyme give a perfect, unique flavor to this dish, and the lemon provides an excellent pick-me-up freshness.  This dish is obviously a great kosher, vegetarian, or otherwise healthy meal, and I highly recommend it with farm to table ingredients from a local farmer's market sometime other than the dead of winter.  This was a pretty off-the cuff experiemental recipe for me, especially the choice to use saffron, but it was a huge success.  I plan on making this healthy vegetable medley again, very soon!

Coming soon from my kitchen to this site: how to make limoncello, honey-vanilla cupcakes, date spread with goat cheese, berry tarts and carrot-potato souffles.

organic

Sasha's Kitchen: Green Pasta & Vegetable Medley

Michelle's Kitchen in Toronto: Root Vegetables

Michelle (known on this blog as Mixeuur) is a former cooking school student who decided to ditch the sweat and heat to move to China where she lived for a year and a half. When not traveling to find new foods and adventures, Mixeuur can be found experimenting in her kitchen in Toronto, Canada. Her posts will periodically add some additional flavors to this new blog.


A bit about me: I’m a former cooking school student who decided to globetrot instead of slaving in a professional kitchen for a living. Thankfully, my two passions of travel and food pair together nicely! Within the last six months, I joined an internationally known weight loss program and have lost 50 lbs so far, so I’m always looking for healthy and flavorful things to make. I rarely follow a recipe unless baking so my dishes are very adaptable to many different ingredients.

In my savory cooking, I tend to be extremely seasonal in what I buy and make. I feel that if it grows together, cook it together! The season for root vegetables is upon us, and I must say that this is my favorite time of year in terms of veggies. The bounty of spring and summer are delicious, but if you’re looking for homey, warm you to your toes dishes, fall and early winter are where it’s at!

I love fresh beets and was trying to find more ways to use them in my cooking – which is where this recipe came from. Add a sweet potato and a parsnip and voila! I now make a version of this all the time and it’s always a crowd pleaser! A tip: chop all the veg as close to the same size as you can so they cook evenly.

Michelle’s Roasted Root Vegetables

1 medium sweet potato (6 oz) peeled and cubed
1 parsnip (3 oz) peeled and cubed
3 beets (8 oz) peeled and cubed
2-3 garlic cloves cut in large pieces (in half or quarters at the largest)
2 tbsp brown sugar
1 tbsp lemon juice
2 cups chicken broth
½ tsp cinnamon
¼ tsp cardamom
2 bay leaves

Preheat oven to 375F. Put all the ingredients in a 9x11x2 inch pan and mix together so the vegetables are coated. Bake in the oven for 1 hour, mixing once or twice during cooking so they cook evenly.

Substitutions are encouraged with this dish! For example, instead of brown sugar, maple syrup is also delicious. Use vegetable stock instead of chicken (just don’t use beef stock. It imparts an odd flavour to this dish), or more of the cinnamon and cardamom if you like it more pungent. Don’t have cardamom? Use nutmeg or allspice.

Serves 4 as a side dish.

Michelle's Kitchen in Toronto: Root Vegetables