If you have read my blog for any length of time, you know that I love roasted vegetables. I tried roasting this broccolini to go with the Salmon and Orzo the other night. I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.
Two pounds of broccolini, washed, and dried off. Place on a baking sheet (I line my with foil). Sprinkle olive oil, salt and pepper. Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked. Grate two cloves of garlic over the vegetables, and the zest of one lemon. Bake for another ten-fifteen minutes or until they are tender. Sprinkle lemon juice over before serving, and enjoy!
Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable. Add in the lemon and garlic, this makes a wonderful side dish. At least for me.
I cooked Salmon en Papillote (Salmon in Parchment) for dinner with friends, and wanted a nice side dish.
I had tri-colored Orzo pasta in the pantry, so I decided to dress it up. First, finely chop a medium shallot.Saute’ in Olive oil, salt and pepper for about two minutes. Add the dried Orzo to the pan, and saute’ until bits are browned. Gentle stir to coat the orzo with the oil on a medium high heat.Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).Bring three cups of chicken stock to a boil, and add in the browned orzo. Simmer until the Orzo absorbs most of the stock. Taste, and add salt and pepper if needed.Add in one medium bag of spinach leaves, coarsely chopped.The spinach will wilt as you stir it into the orzo.Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan). I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.I loved it, and it was a nice accompaniment to the Salmon.My plate with the added Parmesan cheese to the Orzo, Salmon with the fried capers and homemade dill/tarter sauce, and roasted broccolini.
I love fresh Salmon, and used to eat it at least twice a week. It is super easy to cook, and comes out perfect every time, especially when you cook it in parchment. We had friends over for dinner, and I made sure to ask if they liked Salmon. They do–score.
I purchased a whole filet, and made sure it didn’t have any bones or scales.Cut the Salmon into equal portions (I didn’t weigh them), and place them in parchment paper cut to approximate size (you will need to measure before cutting to ensure that the paper will close tightly).Salt, pepper, a bit of olive oil, and two slices of fresh lemon on each piece of Salmon. Wrapped them. Start at one end of the parchment working your way to the other end, crimping the paper as best you can until fairly sealed. Place on a foiled baking sheet.Bake at 350 degrees for approximately 20 minutes. If you only have thicker slices of Salmon, check them at 15 minutes. My piece was a thin slice, and was a bit overdone (you can tell with Salmon if it ‘bleeds’ white). But it was still super tasty and tender. Our guests seem to enjoy the dinner as well. I made a nice, cheesy orzo with spinach and roasted broccolini (hybrid of broccoli and kale – I think it is sweeter), both recipes to come later in the week.
This is making the rounds on social media. This hits hard, for me anyway.
How will you finish this decade?
Hustling every day….moving forward regardless of where the finish line is…
So where is your finish line?
Most days for work, I end up wearing a dress mainly because I don’t have to think about a shirt and pants or skirt. I know it is silly, but it is really true laziness.
What is your go-to outfit?
I love tuna…Ahi Tuna. I like to eat it raw (sushi), or seared. The other night I was craving seared tuna. For the first time ever, I videoed myself of searing the tuna. Y’all…it was terrible. So…you get a picture of the completed tuna. Kuddo’s to anyone who does this themselves…without any assistance. Seriously (side note…I have been saying this way too much).
Ahi Tuna…I purchased one steak (about five ounces). Salt, pepper and sesame seeds to coat both sides. Heat your pan with Grape Seed Oil on medium/high heat. The heat on this should have been a bit higher as the sear is not as good as it should be (too much oil as well – so more of a saute than sear).My serving…with a rice vinegar carrot salad, and Jasmine rice. I drizzled a bit of soy sauce and scallions on top. I love this fish, and the flavors of this dish. I need to make it more often.
What is your favorite fish, and how do you prepare it?
This past weekend was a down weekend for me, and I ended up not posting anything. So, getting back on track with a little Monday motivation.
Today I turn 53. So cupcakes, chocolate, and wine are all acceptable especially today.
I have earned every year, and happy to be here. No regrets. How do you handle your birthday, with joy…sorry…or denial?