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Saturday, May 28, 2011

glazed salmon with cilantro lime jasmine rice -- gluten free + dairy free

happy memorial day weekend!

i've decided to massively limit my eating out. in an effort to save some money for camera equipment, photoshop as well as some other mac software, etc i'm for-going sushi at sushi zanmai this week.

did you hear that? yeah, that loud sound was my heart breaking.

instead, i decided to cook salmon at home - and so i toyed with a few items in the pantry and this is what i came up with. this slightly sweet, slightly spicy salmon was super duper easy to cook up - so if you're looking for a fast fish dish - consider adding this one to your repertoire.

fresh lime, green onion, and cilantro

gorgeous atlantic salmon 

final product


glazed salmon
  • 2 salmon fillets
  • 1/8 cup maple syrup
  • 1/8-1/4 tsp cayenne pepper - according to your heat preference
  • 1/8- 1/4 tsp red pepper flakes - according to your heat preference
  • salt and pepper
turn oven on and set to broil. moving cooking rack to top 1/3 of oven. cover a sheet pan with aluminum foil and coat with light cooking spray. place both salmon fillets on the sheet. in a small bowl combine maple syrup, cayenne pepper and red pepper flakes. coat salmon with mixture, then season with salt and pepper. place under broiler around 8-10 minutes or until fully cooked. keep a watchful eye on these - the sugar in the maple syrup tends to smoke and burn easily.

cilantro lime jasmine rice
  • 2 cups cooked jasmine rice
  • 1/4 cup cilantro chopped
  • 2-3 stalks green onion green portion removed, whites cut into rounds
  • 1/2 fresh squeezed lime
  • salt and pepper
cook rice according to instruction - you'll want 2 cups of cooked rice in the end. toss cooked rice with cilantro, green onion, lime juice and salt and pepper to taste. 

super fast, fresh and simple - this dish was the perfect way to satiate my appetite for fish, plus it was way more affordable then going out for sushi. i heated up some organic edamame and served that on the side with kosher salt. was a great, refreshing meal! i've got some really good ideas for a fresh tuna poke - so stay tuned. the next time whole foods has some decent looking sushi grade tuna i'll dive into that endeavor. 

for now, so long. have a great long weekend and be sure to stop by these other bloggers websites to check out their fares!



Saturday, May 21, 2011

grilled artichokes with garlic lemon aioli -- gluten free + dairy free

i've been dying to make these now for some time. the propane tank was running low, so i didnt get the amount of grilled 'char' that i was looking for - none-the-less - these turned out amazing.

artichokes are incredibly healthy to eat (barring you dont douse them in butter). they have very few calories each - around 64 calories per artichoke! they contain potassium, magnesium, folate, lots of fiber and contain cynarin, which can satiate a sweet tooth - i notice that after i eat them everything tastes sweet!



grilled artichokes

  • 2 large artichokes
  • 1 lemon - sliced
  • pepper (sprinkle over artichokes before grilling)
  • kosher salt (sprinkle over artichokes before grilling)
  • 2 tsp extra virgin olive oil (brush artichokes with before grilling)
bring a large pot of water to a boil on the stove top. heat grill to medium high. meanwhile, prep artichokes by removing excess leaves from stalks and trimming off the bottom portion of the stalk (i usually remove around 1/2 inch and leave a decent amount of stalk remaining on the artichoke - its yummy!). peel away the outer layer of skin on the stalk - it can be tough to eat. using a bread knife cut away top portion of artichoke so that you can see the inner part (i typically remove around 1 inch or so). going around the outside of the artichoke cut the spikes off of each exposed leaf. place whole artichokes along with sliced lemon inside of boiling water - using a cooking pot lid turned over the wrong way - push the artichokes into the boiling water. i find the inversed lid helps keep them submerged.  boil until artichokes are tender - test by inserting a fork into the area where the base of the artichoke meets the stem - it should easily slide in. remove artichokes from water and strain. using a knife (i find using a serrated knife works best) cut each artichoke in half. brush each half (interior portion) with olive oil and season with salt and pepper. place each artichoke on the grill with the interior portion face down. grill 5-7 minutes until preferred char is achieved. remove from grill and serve with aioli.


garlic-lemon aioli
  • 4 tbsp mayonnaise
  • 2 tbsp lemon juice - fresh squeezed
  • 1 tsp fresh dill
  • 1 garlic clove finely diced
  • 1 tbsp finely diced onion
  • kosher salt
  • pepper
combine all above ingredients and ta-da! you've got delish, easy aioli!

these make a great appetizer, main course or snack. practically guilt free to eat too!

above all - if youre cruising around looking for other DIY projects/recipes - swing by these blogs to see what other bloggers like myself have to offer! happy weekend :)

Saturday, May 14, 2011

sesame chicken skewers -- gluten free + dairy free

man oh man, what a long week. glad that the weekend has finally arrived! ive got another jam-packed weekend ahead of me. already have another baby photoshoot - quite excited (just posted the new pics - click here to view them on flickr!). PLUS - my macbook pro has arrived. i have a feeling i'll be spending quite a bit of time transferring files and will FINALLY have a chance to organize all of my photos.

i decided to put together these delicious skewers a few nights ago for supper. i've had these on my to-cook-list for some time now. i'm really big into asian flavors and love the combo of sweet and salty along side nutty sesame. i didnt have enough time to marinate my chicken beforehand and highly recommend doing so - the flavor will permeate the meat and make it stand out much more. it took no time to cook these up and served them on a bed of basmati rice with a handful of fresh cilantro.



sesame chicken skewers
  • 1 lb boneless, skinless chicken breasts cut into chunks
  • 2 red bell peppers cut into chunks
  • 2 cups button mushrooms cut into halves
  • 1/2 large sweet onion cut into chunks
  • 2 c cooked basmati rice
  • fresh cilantro (for garnish)
tamari - sesame marinade
  • 6 tbsp tamari (gluten free soy sauce)
  • 4 tbsp brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp minced garlic
  • 2 tbsp white sesame seeds
  • black pepper (to taste)
in a bowl whisk together tamari, garlic, sugar, sesame oil, sesame seeds and pepper. place chicken chunks in a zip top bag and pour marinade on top of chicken (reserve some if you'd like add'l to pour over your cooked chicken/rice). place bag in fridge for 2 hours minimum. remove chicken chunks from bag and skewer them. to ensure even cooking - i suggest dedicating some skewers just to chicken and others just for veggies (mushrooms, onions, peppers). place skewers directly on grill around 5 minutes each side (cooking time may vary depending on how large your chicken chunks are). serve on top of basmati rice - garnish with cilantro!

wait! before you go - stop by these great blogs - here are some of my favs!
simple home life
paisley passions
little brick ranch
lisas gluten free
naturally me creations

enjoy! until next week...

Saturday, May 7, 2011

turkey + apricot stuffed peppers -- gluten free + dairy free

i've got a LONG list of recipes that i've conjured up, all waiting to be tested. stuffed peppers have been at the top of the list for quite some time now. specifically, ground turkey and apricot stuff peppers (along with other accompaniments). i tried these out last weekend while my mom was still in town, i figured i'd use her stuffed pepper expertise and give these a whirl. glad i did, because they turned out great! savory, with a hint of sweet, from dried apricots. this is a great recipe to customize to your liking, add ingredients, subtract ingredients - any way you slice them, you cant mess them up.


turkey + apricot stuffed peppers
  • 4 organic red peppers - tops, ribs and seeds removed
  • 3/4 lb ground lean turkey
  • 2 tbsp olive oil
  • 1/2 large sweet onion - minced
  • 2 garlic cloves - minced
  • 2 c cooked basmati rice
  • 1/2 14oz can muir glen diced fire roasted tomatoes
  • 1/4 lb shiitake mushrooms - sliced
  • 8-10 dried apricots - minced
  • 2 tbsp fresh oregano chopped
  • 2 tbsp fresh thyme chopped
  • 2 tbsp smoked paprika
  • salt + pepper
preheat oven to 375. bring a large pot of water to a boil. submerge peppers in boiling water and allow to cook around 4 minutes - then remove from water (i didnt dry mine off). meanwhile, over medium-high heat cook onion, mushrooms and garlic in olive oil until onions are translucent. add in ground turkey - season with oregano, thyme, salt, pepper and smoked paprika. cook until turkey is done. remove from stove. in a large mixing bowl combine pre-cooked rice with turkey mixture and add in chopped apricots as well as 1/8c  of diced tomatoes (the diced tomatoes are intended to add moisture since the turkey is lean - beware you dont want the mixture too wet).

divide mixture amongst the 4 peppers - stuffing them to the top. pour the remaining diced tomatoes into the bottom of a casserole or 8x8 glass baking dish - then arrange peppers on top and cover with aluminum foil. bake in oven 30 minutes, remove aluminum foil and continue to bake another 10 minutes.

happy saturday! the weather here in CO is supposed to be great - cant wait to get outside!

dont forget to swing by these great blogs:
simple home life
stuff and nonsense
at the picket fence
paisley passions
little brick ranch