Moroccan Halibut and Carrots

A right eye flounder

Dressed with carrots and spearmint

Moroccan party

Moroccan Halibut and Carrots from Epicurious.  

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.

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!

Guacamole

Your favorite part

Commercials?  Guacamole!

Superbowl Sunday

Guacamole

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!  

 

Poached Salmon with Spinach

Salmon from the wild

Atop a bed of spinach

Yay omega 3-s!

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.