Monday, March 21, 2011

Moroccan Halibut and Carrots

A right eye flounder
Dressed with carrots and spearmint
Moroccan party

Moroccan Halibut and Carrots from Epicurious.  

Sunday, March 6, 2011

Quinoa with Broccoli Pesto

Ancient Inca Grain
A little Italian flair
Fusion at its best

Quinoa with Broccoli Pesto.   I found this delightful recipe on the blog 101 Cookbooks.

Monday, February 14, 2011

Red Velvet Cupcakes

Cupcake Patron Saint
Spreading the red velvet cheer
Be my valentine?

Kelly’s Copycat Sprinkles Red Velvet Cupcake Recipe

I heart red velvet cupcakes.  When I stumbled across this recipe, I knew I had to try it. The only modification I made was to use less powdered sugar in the frosting, since I didn't care to enter a diabetic coma from 1 cupcake.  Of course, I suppose eating 3 cupcakes sort of negates that logic.  Ah well, can't win 'em all.  

Oh, and in the spirit of St. Valentine, I thought it would be cute to cut out strawberries shaped as hearts as a topper!

Sunday, February 6, 2011


Your favorite part
Commercials?  Guacamole!
Superbowl Sunday


2 ripe avocados
1/3 c red onion, minced
1/2 jalapeno pepper, stems and seeds removed, minced
1 garlic clove, minced
1/2 ripe tomato, seeds and pulp removed, chopped
Juice of one small lime
Salt to taste

Mix and enjoy.  All measurements are approximate…must taste this one!  


Saturday, January 29, 2011

Poached Salmon with Spinach

Salmon from the wild
Atop a bed of spinach
Yay omega 3-s!

Monday, January 17, 2011

Roasted Sweet Potato Salad with Red Pepper Vinaigrette

Starchy tuber roots
Not your grandma’s recipe
Spicy, sweet, and tart

Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Adapted from Mark Bittman How to Cook Everything Vegetarian.

Makes: 4 servings
Time: About 45 minutes

4 large sweet potatoes
½ cup extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1 medium red bell pepper, chopped
2 teaspoons ground cumin
1 tablespoon grated orange zest
1/2 cup sliced scallion
1/2 cup minced fresh mint
Pinch of red pepper
1/4 cup raisins

1. Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.
2. Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.
3. Toss the warm potatoes with the scallion, mint, chiles, and raisins if you’re using them. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

Sunday, January 31, 2010

Pan Seared Sole with Tomato Caper Sauce

What’s for lunch today?
Capers flanked by tomatoes
Atop pan seared sole
Not sure where this recipe came from, but I dig it.  Capers are little bundles of joy indeed.

Pan Seared Sole with Tomato Caper Sauce
4 5-7oz fillets sole (or other mild white fish like Tilapia)
2 Tbs Olive Oil
2 medium tomatoes
2 Tbs capers
2 ½ Tbs butter
1 ½ Tbs Worcestershire Sauce
1 Tbs Lemon Juice

Seed and dice the tomatoes.  In a hot frying pan, heat ½ Tbs of the butter.  Add the diced tomatoes, capers, and pepper.  Cook on low heat quickly for a about 2 min.  Remove from heat and stir in the remaining 2 Tbs of butter and set a aside (do not reheat.) Salt and pepper the fillets.  Heat a frying pan then add the oil.  When oil is hot, add the fillets and brown on both sides, turning only once with a spatula.  This will take 4 to 5 min.  Remove to a plate and spoon the tomato sauce over the fillets.