Friday, October 24, 2014

Baked Salmon with Roasted Bok Choy

Salmon is a versatile and flavorful super-food that has gotten a lot of hype in the last few years.   It’s a great food that’s beneficial to a number of health concerns and provides a whopping 40 grams of protein per 4 oz. I love salmon, but I was a bit apprehensive to try making it a home.  This is an easy recipe to try out salmon for the first time at home.  I also added the Bok Choy to this for the added crunch and freshness for the dish. 

Brown Sugar and Garlic Baked Salmon

2 servings
5 minutes to prep
12 minutes to cook
·       6-8 oz. Salmon
·       2 Tsp. Brown Sugar
·       1 Tsp. Olive Oil
·       3 Garlic Cloves (crushed)

Preheat oven to 425 degrees. Ready a small baking dish.  Mix together the brown sugar, olive oil, and garlic in a small bowl and mix together.  

Spread mixture evenly on top of the salmon.

Bake in the oven for 12 minutes or so.  Until the brown sugar bubbles up and the edges are crispy.  

Serve with veggies.

Roasted Bok Choy

2 servings
5 minutes to prep
6-8 minutes to cook
·       1 Head of Bok Choy
·       3 Tsp. Vegetable Oil
·       1 tsp. Red Pepper Flakes
·       2 tsp. Soy Sauce

Preheat oven to 425 degrees. Mix together oil, red pepper flakes, and soy sauce.  

Ready a large baking dish.  Wash and cut Bok Choy off of stem, then evenly arrange in baking dish.  Use a brush and brush mixture evenly over the Boy Choy.  Making sure to get both the stems and leaves.  

Roast in the oven for 6-8 minutes until leaves are just starting to crisp along edges.

Friday, October 17, 2014

Roasted Butternut Squash Soup

Finally we’re getting into fall. Cool weather, pumpkin flavored everything, sweaters, bon fires, and excellent fall veggies.  One of these veggies is Squash, which I am ridiculously in love with.  Squash is a wonderfully versatile vegetable that can be used at a main, side, or soup course.  Since I received a 3 lbs. Butternut Squash in our CSA delivery, I elected to try out soup with it.  

Roasted Butternut Squash Soup

6 servings
10-15 minutes to prep
60 minutes to cook
·       1 Large Onion
·       1 Large 2-3 Lbs. Butternut Squash
·       3 Cloves of Garlic
·       4 Tsp. Olive Oil (divided)
·       1 Cup of Milk (you can substitute heavy cream)
·       3 Tsp. Maple Syrup
·       2 Tsp. Sea Salt
·       2 Cups of Chicken Broth

Preheat oven to 450 degrees. Ready a large baking dish.  Chop Butternut Squash in half and scoop out seeds. Drizzle 2 Tsp. Olive Oil and the Maple Syrup on top.  Then sprinkle Sea Salt over each piece evenly and roast for 45-60 minutes.

After 30 minutes or so, begin to sauté onions in a Dutch Oven with remaining Olive Oil. Caramelize onions for 15-20 minutes.  Chop Garlic and add to the onions for the last 3-5 minutes to brown  When Squash is super tender, scoop out of shells and add to pot with onions.  

Add Milk and Chicken broth to mixture and puree.  

You may need to reheat it for another 5-10 minutes on the stovetop so it’s piping hot to serve.
Easy to serve with biscuits.

Friday, October 3, 2014

Braised Pork

Let’s talk about braising.  This may be my favorite way to cook meat.  Low and slow for a tender flavorful taste with each bite. You can easily accomplish braising in a slow cooker but I wanted to try it out in the oven.  I was surprised and excited by the deep flavor and the ease of cooking it this way.  You can create a large amount of food for a dinner party or a tailgate party with this.  
To braise, set your oven on a lower temperature, such as 300 degrees. Add liquid to the meat to slow cook.  Cover the dish with foil and leave it alone until fork tender.  Typically tougher meats, such as chuck roast or pork shoulder are excellent for braising. 

Braised Pork

10 servings
30 minutes to prep
90 -120 minutes to cook
·       1 Vidalia Onion
·       2-3 lbs. of Pork Shoulder
·       2 Cups of Cherry Tomatoes
·       1 tsp. Paprika
·       1 Tsp. Garlic powder
·       1 tsp. salt
·       1 tsp. pepper
·       2/3 Cup Flour
·       2 Tsp. Olive Oil
·       2 Cups of Water

Preheat oven to 300 degrees. Ready a large baking dish.  Chop up onion and spread on the bottom of the baking dish. Dredge pork shoulder slices in flour, coat evenly.  

Brown pork in a skillet with Olive oil.  

Spread out slices onto the baking dish with the onions.  Add tomatoes to baking dish. Even sprinkle garlic powder, paprika, salt, pepper, and water.

Cover with Foil and braise in the oven for 90 to 120 minutes until fork tender.  Once fork tender, shred meat if desired.
Serve with mashed potatoes, dumplings, or noodles.