Alaskan Cod, Mediterranean Style

Alaskan Cod, Mediterranean Style

Alaskan Cod, Mediterranean Style

Wild-Caught Cod, Cherry Tomatoes, Kalamata Olives
Artichoke Hearts, Onion, Lemon
White Wine, Olive Oil, Oregano

Sitting in a waiting room, flipping through Martha Stewart Living, I came across a recipe for a one-skillet fish dinner. I didn’t have time to read the recipe,  but I quickly took a photo of the description with my camera phone. This dish is my interpretation of that description.

And it just so happens that my friends over at Food Network are featuring “frozen treats” this week. Being a savory kind of gal, I am not really drawn to sweet icy desserts, but this dish, made by cooking frozen Wild-Caught Alaskan Cod is included in the event, because hey, it was frozen, and it is most definitely a treat! Try it with fluffy white rice or crusty French bread for sopping up the juices.

Alaskan Cod, Mediterranean Style Recipe

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THIN IS IN: Fennel, Mushroom, Watercress, Parmesan, Walnut

Fennel, Mushroom, Watercress, Parmesan, Walnut, Olive Oil, Balsamic Syrup

Fennel, Mushroom, Watercress, Parmesan, Walnut
Fruity Extra Virgin Olive Oil, Balsamic Syrup

It’s almost summer and thin is in! Thin vegetables, that is. A mandoline slicer can help turn a fennel bulb and common white mushrooms into a graceful salad or side dish. Pretty paper-thin watercress leaves add a bold peppery flavor. Their deep green color contrasts the pale fennel, mushroom, and cheese. Walnuts bring nutty, earthy flavors and a crunchy texture. Dressed with fruity olive oil and balsamic syrup, the final dish has a synergistic elegance beyond its everyday components.

THIN IS IN SALAD/SIDE DISH RECIPE

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Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade
Mixed Lettuce Salad with Cucumber & Radish Batons
Served with Ice Cold Soju

Gochujang, a red chili paste with sweet heat and a funky fermented umami richness is used as a base for many marinades. Combined with soju, sesame oil, and soy sauce – this gochujang marinade lends a complex flavor profile to the smoky salmon’s unctuous texture.

Ice cold soju makes a perfect accompaniment to grilled salmon. This Korean alcoholic beverage distilled from rice has slightly floral and barely sweet flavors. Pleasantly light and refreshing with a round mouth-feel, and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. In this dish, the salmon is obviously the star, a fresh crisp salad and smooth snappy soju play the supporting roles.

Korean Grilled Salmon, Gochujang-Soju Marinade Recipe

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Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw

Pickled Tofu, Beet Syrup, Asian Slaw

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw

By his own admission, he’s not a tofu guy. But my brother Don is definitely a foodie. Never met a foie gras he didn’t like. Tofu does not elicit even a glimmer of interest or enthusiasm. He trusts his sister though, so when she offers him a vibrant pickled tofu carpaccio – he definitely gives it a try.

Not to my surprise, it receives a big thumbs up. With the combination of exotic spices, sweet and hot juxtaposed to crunchy and soft elements, he advises to try all the flavors in one bite – calling it both a science experiment and a volcanic eruption.

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw Recipe

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Roasted Oatmeal “Streusel”

Roasted Oatmeal "Streusel"

Non-Fat Greek Yogurt with Roasted Oatmeal “Streusel” 

There are those of us who try to eat oatmeal everyday for its heart-healthy benefits. And truthfully, that oatmeal routine can get quite boring. But here, old dull oatmeal becomes an inviting way to begin an awesome day. The idea for this “streusel” comes from energy-packed breakfast bars. It’s kind of like a deconstructed breakfast bar on top of yogurt. And roasted oatmeal is a nice change from the “wet” version.

By the way, do you think having to eat bacon everyday could get boring too? Hmmm…

Good morning! How do you take your coffee?

Good morning! Please join me for breakfast. How do you take your coffee?

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Cheers To A Healthy 2014: Roasted Garlic Cauliflower Gravy

Roasted Garlic Cauliflower Gravy
Roasted Garlic Cauliflower Gravy: Two Ways

Roasted Garlic Cauliflower Gravy
Roasted Garlic Cauliflower Gravy: Two Ways

Did you make a New Year’s Resolution to eat healthier in 2014? Think you have to give up pasta and creamy sauces?

Here’s a technique that produces a super-satisfying pasta dish that’s lower in calories and saturated fats, higher in fiber, and spiked with vegetables. Pureed cauliflower is the base for a thick smooth sauce where roasted garlic adds rich mellow flavor. Pair whole-wheat pasta with an equal amount of your favorite vegetables, then toss with Roasted Garlic Cauliflower Gravy. Interested in gluten-free or low-carb? Simply leave out the pasta altogether, and try this luxurious cauliflower gravy ladled over veggies.

Say good-bye artery-clogging Fettuccine Alfredo and calorie-laden Macaroni & Cheese, and say hello to their svelte cousin…

Roasted Garlic Cauliflower Gravy Recipe

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