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Posts Tagged ‘baked’

Fish is one area where I don’t stray far from my very beaten path.  I love salmon.  How could you blame me if this was what hooked Hubby to my cooking, and after a while, to me.  There is truth to the saying “too much of a good thing”, when I come home to a gigantic fillet of salmon that could feed an army and their allies, perhaps a few foes as well.  Too much salmon is too much salmon.  Smaller doses of Omega-3’s suit me just fine, no matter how low the sale was at the fish monger’s corner of the store.

I baked the whole sucker.  Half with BBQ sauce, all of it covered in salt, pepper and freshly minced garlic.  Sauté some turnip greens (a very cheap way to get more of those beneficial dark green veggies into your diet) with onion and butter, and make your favorite rice.  Dinner is served!

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I love ribs.  I can go to town on some finger-licking glazed, smoked, or BBQ pork ribs.  It’s not a pretty sight and not real lady-like to be seen gnawing on a bone, face covered in sticky sauce.  Doubly true whilst pregnant!  I ate a lot of ribs while carrying Big Brother, I can’t believe he turned six on Friday.  Speaking of which, I’ve lost quite a bit of baby weight using a simple trick.  Eat like French women.  There’s a book available that is on my wish list… French Women Don’t Get Fat by Mireille Guiliano, although without reading the book I have one simple rule: only eat when I am hungry and stop when I am full.  Listen to your body and drink plenty of water and hot tea.  The hot tea bit is more of a Chinese thing, so my neighbour says, you should drink warm or room temperature drinks to not shock your system.  Green and white teas have additional benefits.

I have a craving for this one Chinese restaurant, Din Ho, where Hubby and I occasionally catch up over lunch.  I saw these ribs on Martha Stewart as part of a Pupu Platter, I didn’t have baby back ribs but these turned out just as delicious.

Adapted from Martha Stewart’s Baby Back Ribs

  • 6 lb rack of ribs, trim excess fat, divide into 3-4 rib portions
  • 4 cloves garlic, minced
  • 1.5 TBSP fresh ginger
  • 3 tsp chili powder
  • 3 Tbsp dark brown sugar
  • 1/3 cup molasses
  • 3/4 cup soy sauce
  • 1 cup red plum preserves
  • water (if needed)

Put the marinade in a large zippered bag, mix to combine adding a bit of water if it looks too thick.  Add the pork ribs and refrigerate in a container for 12-24 hours.

Preheat the oven to 375ºF.  Reserve the marinade as the ribs are removed to a foil lined rack on a sheet or broiler pan.  Bake for 45 minutes to 75 minutes (it depends on how thick the ribs are and how you portion them), use the reserved marinade as your basting liquid.  Remove from the oven and allow the ribs to rest before cutting individual ribs.

* You could bake the ribs until they are just cooked, then finish them off on the grill.  This is a great way to get ahead of the game if you have guests to feed!  Same applies to chicken, only the chicken should be covered in foil while in the oven to help maintain its moisture.  Grill marks add a delicious touch to both ribs and chicken.

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The first time I made dinner for my husband when we began dating, I made salmon.  It was a gamble, for sure.  I had no clue what he might like, or hate, but I wanted to impress his taste buds.  I was so nervous to present him with the first meal I had ever prepared for him, however the nerves melted away when he lit up at the table.  What I learned was that he loves fishing, and I could not have picked a better suited dish than a perfectly cooked piece of salmon.

  •   salmon fillets
  •   Dijon mustard, a good tbsp
  •   maple syrup or honey, 1 tbsp
  •   BBQ sauce, enough to coat the fish
  •   garlic a clove or two, minced
  •   Mrs. Dash (regular flavor)
  •   parsley or cilantro – dry
  •   Worcestershire sauce, 1/2 tsp

Pre-heat the oven to 350°F.

Wash and pat the fish dry.  Cover baking sheet with foil.  Spray or lightly rub veggie oil on the foil, just enough to let the fish slide.  Place the fillet skin side down on to the greased pan or foil.

In a cup mix together the BBQ sauce, mustard, honey/syrup, Worcestershire, garlic.  Spread on the fish, sprinkle Mrs. Dash and parsley on top.

Bake the fish for 20-25 minutes.  It should be flaking but still juicy when done.  You can make a bit extra sauce to put on half way through baking.

Delicious when served with roasted asparagus and rice!  This edition was a trout fillet with basmati rice and romaine salad.

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Have I said I love food?  You should see what Aarti is cooking up, I’ve been trying her recipes.  For instance, Baked Samosas, which are so yummy and have inspired some ideas (stick around to find out what I’ll be remixing them into…)  Aarti (I hope you’re reading this!) has also inspired me to start this blog.  I don’t think I’ll end up on the Food Network any time soon, but I sure admire her for doing so!    

Samosas baking away and filling the house with yumminess

 

In my first attempt of Baked Samosas, I pretty much stuck to the recipe, and added some peas to the mix.  I didn’t have chipotle sauce so I used the chipolte chili powder and chipotle tobasco sauce as a substitute.  No ajwain seeds either (another reason to “have to” go to the indian market), so I used a little dried oregano in the dough.    

Baked Samosas with Peas

 

Just look at them and you’ll be hungry.  I couldn’t wait to eat some as soon as they came out of the oven. Ouch! Okay, let’s wait a little bit for them to cool off.   

    

I wish I may.    

I wish I might.     

Let me eat samosas tonite!   

    

KUDOS Miss Aarti, keep doing what you do.  I can’t wait to try more of your delicious food!  Best of luck on FN!!!

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