Wednesday, May 10, 2017

Charmoula with Salmon

This roasted garlic charmoula—a classic North African marinade and sauce packed with fresh herbs and spices—is excellent with a rich fish, such as arctic char or salmon.

3 unpeeled garlic cloves
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 tablespoons chopped green olives
1 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Kosher salt
Four 5-ounce, skin-on arctic char or salmon fillets

1 .  In a small skillet, toast the garlic over moderate heat, stirring occasionally, until the skins blacken, 7 to 8 minutes. Let cool slightly; discard the skins.

2 .  In a food processor, puree 1/3 cup of the oil, the garlic, parsley, cilantro, olives, lemon juice, cumin and paprika until smooth. Transfer the charmoula to a bowl and season with salt.

3 .  In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Season the fish with salt and pepper and place it skin side down in the skillet. Cook the fish over moderately high heat until the skin is golden, about 3 minutes. Flip the fish and cook just until it flakes easily, 2 to 3 minutes. Drain briefly on paper towels. Serve the fish with the charmoula.

The charmoula can be refrigerated for 2 days.
Citrusy New Zealand Sauvignon Blanc .
Heart healthy

Sunday, May 7, 2017

Good old classic beef stroganoff

Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes! I forgot how much we liked this dish. We totally enjoyed it.


  • 1 lb. wide egg noodles
  • 4 Tbsp. (1/4 cup) butter, divided
  • 1.5 lbs. thinly-sliced steak (I used top sirloin, but just about any will work)
  • salt and pepper
  • 1 white or yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)
  • 1/2 cup dry white wine (or you can substitute in more beef broth)
  • 1.5 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. flour
  • 1/2 cup plain Greek yogurt or light sour cream
  • (optional garnish) chopped fresh parsley

  • Directions:

    *Cook egg noodles al dente in boiling, salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)
    *Meanwhile, as your pasta water is coming to a boil, melt 2
    tablespoons butter in a large saute pan over medium-high heat.
    *Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear.
    *Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
    (If your pan is not big enough to fit all of the steak in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch.)
    *Return pan to heat and add the remaining 2 tablespoons butter. Once it has melted, add the onions and saute for about 3 minutes.
    *Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft.
    *Add the white wine, and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
    *Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth.
    *Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally.
    *Then stir in the Greek yogurt (or sour cream) until combined, and then stir the cooked steak back in.
    *Season with additional salt and pepper if needed.
    *Serve over the egg noodles, garnished with parsley if desired.
    Dig in!

    Friday, May 5, 2017

    First spring vegetables ------Vegetable Spring Soup

    Total time   1 hour  minutes
    Serves 4 (serving size: about 2 cups soup and about 1-1/2 teaspoons cheese)

    2 tablespoons olive oil
    2 medium carrots, diced (about 1 cup)
    1 large leek, trimmed and diced (about 2 cups)
    1 celery stalk, diced (about 2/3 cup)
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    2 garlic cloves, minced
    5 cups unsalted chicken stock
    1 pound very small red potatoes, quartered
    1 cup frozen green peas
    1 cup (1-1/2-inch) slices asparagus
    1 (15-ounce) can unsalted cannellini beans, rinsed and drained
    2 cups fresh baby spinach
    1 teaspoon fresh thyme
    1/4 cup torn fresh basil
    1/2 ounce Parmesan cheese, shaved

    Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 10 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 15  minutes or until potatoes start to soften.

    Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 10 minutes. Ladle soup into bowls; top evenly with cheese.
    Heart healthy

    Tuesday, May 2, 2017

    Creamy Tuna Noodle Cazuela

    Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original.

    12 ounces farfalle pasta
    4 tablespoons unsalted butter
    1 medium onion, finely chopped
    2 tablespoons all-purpose flour
    3 cups whole milk or half-and-half
    1-1/2 cups frozen baby peas
    3/4 cup piquillo peppers, sliced (6 ounces)
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    1           6-ounce can or jar solid white tuna in oil, drained and flaked
    Freshly ground pepper
    1/2 cup panko (Japanese bread crumbs)

    1 .  Preheat the oven to 450*. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain.

    2 .  Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes.

    3 .  Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a <em>cazuela</em> (casserole dish) or 4 individual gratin dishes.

    4 .  In a small skillet, melt the remaining 1 tablespoon of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away.
    Crisp, medium-bodied Languedoc white.

    Heart Healthy