Archive for June, 2010
Sometimes when I don’t feel like spending a lot of time in the kitchen and all the leftovers have been eaten (or thrown out), I have a go-to recipe for an easy dish with delicious results. My mom and Aunt Lulu shared this recipe with me a couple of years ago and I love making it. It is so tasty that I don’t mind eating it for days.
While you don’t physically spend a lot of time in the kitchen prepping, mixing, and stirring, it does take about THREE hours to cook in the oven. Since you are slow cooking the pot roast, it does comes out incredibly tender.
The meat section of the supermarket can be quite confusing since there are so many different cuts. If you shop at an Asian market, the selection can be even more daunting. For this dish, you will need a chuck roast, or the shoulder cut of a cow.
There are only three other ingredients but you can add mushrooms, carrots, and celery too. The gravy that results is awesome with rice. I could probably just eat a bowl of rice with the gravy without the roast. It is that good.
Serving size: 4
3 – 4 pound chuck roast
1 large onion, sliced
1 package of Lipton’s Onion Soup Mix
1 can of cream of mushroom soup
1. Preheat oven to 300 degrees F. Place half of the sliced onions in the bottom of a roasting pan or dutch oven. Then put the roast on top of the onions. Place the remainder of the onions on top of the roast.
2. Sprinkle onion soup mix on the roast. (If this is too salty, use half a package)
3. Spread a can of condensed cream of mushroom soup on the roast. Mix the soup mix with the soup.
4. Put lid on, bake it in oven (low heat) for about 3 hours or more.
Note: By the time it is cooked, there should be a lot of sauce and the meat should be very tender and it can be cut with a fork. Serve with rice or pasta.
Since we have been buying wings from Costco, I have been looking for different recipes. One recipe I came across seemed pretty simple and it had all the delicious ingredients I like such as honey, garlic, and soy sauce. These are ingredients that I always have readily available in my pantry.
Chicken takes a while to cook so I had to cook the wings first before the other ingredients. Just be careful about the amount of oil you place in the pan. One thing that happens when you pan fry chicken is that if you put too much oil, it will start to bubble and splatter all over the place once the pan gets very hot. This is tricky because it will splatter on your arms when you are trying to flip the chicken in the pan and it will hurt. I would suggest using as little oil as possible to avoid this. I might even try cooking spray next time and see how that works out.
The sauce is very tasty. Honey, garlic, and soy is a great combination, especially on chicken.
HONEY GARLIC SOY CHICKEN WINGS
(Adapted from momofukufor2.com)
Serving size: 2
1/2 pound or about 5 chicken wings
2 cloves garlic, minced
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon pepper
1. In a saute pan on medium high heat, add a small amount of oil and cook the chicken for about 15 minutes. Flip the chicken occasionally so that both sides are golden brown.
2. Transfer the chicken to a plate.
3. Drain the oil from the saute pan. Stir together garlic, soy sauce, pepper, and honey in the pan.
4. Add back the chicken to the pan and cook until the sauce bubbles. Cook for another 5-10 minutes until the chicken is completely cooked. At this point, the sauce should have thickened. Flip the chicken once to make sure the chicken is coated with the sauce.
We love eating salmon! It is pretty easy to cook and it is super healthy with all its glorious Omega-3 fattiness. We haven’t been able to eat as much of it as we like because most supermarkets, including Costco, sell farm raised salmon. There has been a lot of controversy with salmon raised in compact farms because they essentially are fed scraps of other fish as well as antibiotics and pesticides. Farm raised salmon are jam packed in a tiny feedlot and end up feeding on their own excrement as well so sometimes these fish are diseased.
Since they are deprived of their natural food sources, such as krill and plankton, they lack the color they are so distinctively known for. That is why a lot of times their color looks kind of “off” or unnatural at the supermarket because the fish are injected with artificial color. Since reading about this farming method, we have eaten less salmon since wild salmon is virtually unavailable at the markets. (See here for more information about the issues with farm raised salmon.)
Luckily for us, when I went to Whole Foods last week, I was ecstatic to find that they sell wild salmon! Sure it is a bit pricey, but the health benefits are worth it. $13.99/lb for wild Alaskan Sockeye and $23.99/lb for wild Alaskan King (Chinook) salmon. Plus since we rarely eat wild, I didn’t mind splurging for a nice looking piece of Sockeye. The color was beautiful.
AM has this recipe that he made up for baked salmon that he likes to use. It sounded odd to me at first because of the mayonnaise, but it is actually quite good.
The salmon filet only weighed 0.88 pounds but it really filled us up and we almost had a hard time finishing it. Both of us had worked out during the day so it was nice to get some good protein for our muscles and nourishment. I suppose we can now have more salmon in our diet now that we can get it from Whole Foods! I really like how this company is both environmentally and socially responsible in what products it stocks its shelves with. We need more companies like this.
BAKED WILD SALMON
(Recipe by AM)
Serving size: 2
1 pound wild salmon filet
1 tablespoon olive oil
2 tablespoons mayonnaise
1/2 medium size onion, sliced in long strips
1/2 large tomato or 1 medium size tomato, sliced
2 cloves of garlic, minced
Dash of sea salt
Dash of pepper
1 wedge of lemon
Few sprigs of fresh cilantro for garnishment
1. Preheat oven to 400 degrees F. Place salmon on a large piece of aluminum foil. The foil should be large enough to wrap the salmon.
2. Drizzle olive oil on the salmon.
3. Spread mayonnaise on top and cover with garlic, onions, and tomato. Season with salt and pepper.
4. Wrap the salmon in the foil and bake in oven for 20 minutes.
5. Take out of oven and unwrap the salmon. Garnish with cilantro and squeeze lemon over salmon before serving.