Ode to Health

The last couple of weeks, I have done a number on my body. Eating out multiple times a week so now when I'm cooking at home, I feel the need to make it up.


Pan-Seared Salmon
From Southern Living

Ingredients:
1/4 cup firmly packed brown sugar
1/4 cup soy sauce
4 (6-ounce) salmon steaks
Garnish: orange rinds, optional

Preparation:
1. Combine brown sugar and soy sauce in a shallow dish or large zip-top freezer bag, and add salmon.
Cover or seal, and chill 2 hours. Remove salmon from marinade, discarding marinade.

2. Cook salmon in a lightly greased skillet over medium-high heat 4 minutes on each side or until fish flakes with a fork. Garnish, if desired.

paired with....

Broccoli with Garlic Butter and Cashews
from Southern Living

Ingredients:
1 1/2 lbs fresh broccoli
1/3 cup butter or margarine
1 tbsp brown sugar
3 tbsp soy sauce
2 tsp white vinegar
1/4 tsp pepper
2 garlic cloves, minced
1/3 cup salted roasted cashews

Preparation:
1. Remove and discard broccoli leaves and touch ends of stalks; cut broccoli into spears. Arrange broccoli in a steamer basket over boiling water. Cover and steam 5 to 6 minutes or until crisp-tender. Arrange broccoli on a serving platter. Set aside, and keep warm.

2. Place butter in a 1-cup glass measuring cup. Microwave on high 15 seconds or until butter melts. Stir in brown sugar and next 4 ingredients. Microwave at high 45 seconds or until mixture comes to a boil. Stir in cashews. Pour garlic sauce over broccoli, and serve immediately.

Tine's Notes: Followed each recipe to a T. Have yourself a dinner that doesn't feel like grazing on fluff or too indulgent. There seemed to be a theme of brown sugar and soy sauce that day.

Luscious Lemon Bars

I love bar desserts because they are finger foods, but can also be elegant. Thus enter lemon bars.

Luscious Lemon Bars
From Southern Living

Ingredients:
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup butter or margarine, softened
4 large eggs
2 cups granulated sugar
1/3 cup lemon juice
1/2 tsp baking powder
Powdered sugar for topping

Preparation:
1. Combine 2 cups flour and 1/2 cup powdered sugar.

2. Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13x9-inch pan.

3. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

4. Whisk eggs in a large bowl; whisk in 2 cups granulated sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust.

5. Bake at 350 degrees for 25 minutes or until set. Let cool completely in pan on a wire rack. Cut into bars, and sprinkle evenly with additional powdered sugar.

Chicken Breasts in Caper Cream Sauce

Paired this with the Greek Orzo from last post for a dinner. Contrasting flavors, but it worked out for me.

Chicken Breasts in Caper Cream Sauce
Recipe from Allrecipes

Ingredients:
4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

Preparation:
1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.

2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Tine's Notes: The only change I did was use only 2 chicken breasts and 1 tbsp of butter. The amount of seasoning I used was the same and it made for a really tasty chicken breast.

Greek Orzo

Greek Orzo with Feta
Recipe from Allrecipes

Ingredients:
1/4 cup olive oil
1/2 cup fresh lemon juice
1/2 cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
1/2 pound dried orzo pasta
1 cup chopped fresh parsley

Preparation:
1. Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.

2. Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Tine's Notes: I modified this recipe a little for my own taste and availability. Omitted olives and red bell pepper. I used 2 sun-dried tomatoes and 1 roma, 1 clove of garlic, and dried oregano. I didn't have parsley, but I used the other green stuff we always have on hand, cilantro. I used a small red onion which really packs quite a punch, tangy! I didn't use as much feta as in the recipe since I went by taste. Very bright and flavorful dish!