Welcome to my BlogSpot. I have created this blog in hopes of inspiring everyone to cook. I have found my inspiration from living in both Southern and Northern California. My influences in flavors have come from family recipes and meals with emphasis on healthy foods, marrying into an Italian family and the ethnic flavors throughout California. There are so many wonderful memories connected to our family dishes as well as new memories in the dishes that have been recently created. My husband, Randy who is recently retired, has been my biggest supporter and inspiration in our kitchen. He is my taster, my sous chef, and has created some really great dishes himself, which will be added to this blog. It is my hope that you too will be inspired to cook and create your own dishes for your loved ones and enjoy the craft of cooking.

One thing I ask of you is if you print out, email and pass out my recipes, please include my name and link.

Be sure to check out my Sweaty Equities blog about the ups and downs of crafty projects and our DIY remodels.
You can find it at http://sweatyequities.blogspot.com/

Friday, January 4, 2013

Honey/Lime glazed Salmon over Stir Fry Veggies with Steamed Brown Rice and Warm Beat and Carrot Asian Slaw, drizzled with Mango Vinaigrette

Randy and I are trying our best to start experimenting with healthier foods. Today we went to the Market and bought a lot of fresh veggies. We also want to keep on hand steamed brown rice and beans as well as have proteins ready for quick meals. When making steamed brown rice, you need to make sure you start it 2 hours before you’re ready to eat it because, being whole grain, it takes longer to soften the rice through the cooking process. The recipe I’m giving makes about 4 cups of rice but it keeps nicely in the refrigerator for a week, plus we need to get our whole grain intake daily so this makes it easy access.
Now, as a kid, I didn’t like beats, but that’s because they came from a can! When you buy them fresh they are so much better. Don’t forget to buy your beats with the leafy tops still attached. Those leaves are edible and great when sautéed for about a minute or so.
So here’s what I came up with for tonight’s meal. I’ve written it out in the order I cooked it.

Steamed Brown Rice
2 Tablespoons Olive Oil
Sauté together for 1 minute.
Add 1 Quart of Organic Vegetable Broth and bring to a boil
Add 1-3/4 Cups Whole Grain Brown Rice.
Bring back to a boil and turn down to a simmer for 50 minutes with a lid on the pot. Turn off the heat after the 50 minutes and let stand for about 30 more minutes with the cover on it.

Prepare all the veggies first because they cook fast.

2 Cups Broccoli, chopped
½ Red Onion
½ Red Bell Pepper
Place all the purple ingredients in a container
The leaves off the beets chopped and washed thoroughly.
4 Stalks Celery, sliced
1 Baby Bok Choy, sliced
1 Teaspoon Freshly Grated Ginger
1 Teaspoon Freshly Grated Garlic
A handful of Cilantro
Place the green ingredients in a separate container
-Set aside until ready to cook.

Warm Beet and Carrot Slaw
1 Medium Beat, shredded
4 Carrots, shredded –This can be done in the food processor with a grater attachment.
1 Teaspoon freshly grated Ginger
½ Teaspoon Chinese Five Spice
2 Teaspoons Organic Honey, locally grown is the best flavor
1 Teaspoon Sesame Oil
The Zest of 1 Orange
Combine the ingredients and set aside until you have the stir fried veggies going. Then you will steam the beet slaw in a microwavable container for 2 minutes on high. –How easy is that?

Now let’s get the Mango Vinaigrette started.
In a blender combine
½ Cup Mangos
1 Tablespoon Honey
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Peanut Oil
1 Teaspoon Minced Garlic
1 Teaspoon Sesame Oil
1 Teaspoon Grated Ginger
1 Teaspoon Sriracha
The juice of one Orange
Blend until creamy. If the honey doesn’t blend well, you can microwave the ingredients until warm.

Back to the Prepared Veggies-
In a pan or wok, Pour 2-3 Tablespoons of Peanut oil and 1 teaspoon Sesame Oil and a pinch of Crushed Red Pepper Flakes. Add the purple ingredients. These ingredients will sauté on medium high for about 4 minutes before adding the green ingredients below. After the purple ingredients have stir fried for 4 minutes, add the green ingredients and cook for 2 additional minutes.
Go ahead and get the beat slaw in the microwave at this point. Remember, just 2 minutes.

Season the salmon with salt and pepper
In a medium/ high pan combine 2 Tablespoons Peanut Oil and 1 Teaspoon Sesame Oil. Add the Salmon. Once you flip the salmon, brush on the honey lime ginger mixture (below in black) and continue to cook the other side. Cook to medium-rare. Remove the salmon and let it rest while you stir fry the veggies and steam the slaw.

For the Salmon glaze
Combine in a small container:
1 Tablespoon Honey
1 Teaspoon Lime Juice
1 Teaspoon Freshly Grated Ginger

On your plate, layer the rice, then the stir fry veggies, and place the salmon on top. Place the slaw on the side, touching the veggie/rice mixture and drizzle around the plate with the Mango Vinaigrette.
By Susie Tronti