Monday, February 11, 2008

Greens with Goat Cheese and Tangerine Vinaigrette

This is a winner salad. The goodies in it make it tempting to even non-salad lovers. The recipe tells you to take the membranes off the tangerine sections and squeeze them for juice. I tried it this way and also with the membranes on and it was fine and less work. Just juice a half of a tangerine and cut up the other sections into the salad. Do use the zest - it's worth the small effort. Use a microplane grater (available about everywhere now) for best results and to be sure to leave the bitter pith behind. Blood orange also works well in this recipe and are available in the markets right now. Don't be afraid of the goat cheese. A lot of people think this is stinky cheese, but it's not - it's more mild than feta and is delicious and buttery. Trader Joes carries an excellent brand. I also like their "Herb Salad Mix" as the greens in this salad.

Brown Rice Medley from Trader Joe's

If you live in an area of the country without a Trader Joe's, well, I am truly sorry for you are missing out on a true culinary convenience. One of my lastest finds is Brown Rice Medley that includes parboiled brown rice, black barley and daikon radish seeds. It looks beautiful on the plate and tastes great! What an easy and delicious way to serve whole grains. Follow the instructions on the package using chicken broth instead of water and add 1/2 tsp of salt. When simmering, simmer it at pretty good heat or it will take longer than the 45 minutes listed on the package.

Gigi Salmon with a Brown Rice Medley and Tangerine Vinaigrette Salad

We had a divine dinner the other night. So good, that I had to make it again for my Mom for lunch the next day. I will post the main dish recipe here, look for the next two entries for the side dishes.

Gigi Salmon

1 slab salmon (wild-caught best, choose sockeye over coho if given choice)
3/4 powdered ginger
1 tsp salt
1/2 tsp freshly ground pepper
3 cloves minced garlic
2 T olive oil
1/4 cup brown sugar

Line a cookie sheet with AL foil and lay fish right down the center, skin side down. Sprinkle evenly with salt, pepper, ginger & garlic. Rub down with olive oil, pat on brown sugar.

Bake in 350 oven for about 15 minutes - check for doneness (no translucent looking fish at the center of the thickest part). Watch carefully - you want it done, but fish will dry out quickly if overbaked.

Serve with Tangerine Vinaigrette Salad and Brown Rice Medley


Tuesday, February 5, 2008

Roasted Carrots and Parsnips

Ever had a parsnip? I never had until I found this recipe for Roasted Carrots and Parsnips and had to try it. Would you believe me that they are delicious? No joke. This is a simple and different way to serve vegetables. Try it and let me know what you think. Your regular grocery store should have parsnips, but you may have to ask where they've hidden them away.