Brown Sugar Salmon

The perfect way to ‘trick’ kids into eating salmon. It may still look like fish, but it tastes and smells like pro sugar heaven. Plus fish is softer than most meats and gentler on the teeth. 

Ingredients: Cut the marinade recipe in 1/2 for 2 fillets

6 salmon steaks or fillets    

1/2 cup brown sugar

4 tbs melted butter

3 tbs soy sauce

2 tbs fresh lemon juice

2 tbs dry white wine or water

In a small bowl combine all marinade ingredients.  Place salmon in a glass baking which holds fish in one layer.  Pour marinade over the fish, cover and refrigerate from 30 minutes to 6 hours.                                                                                                                                           

Uncover pan and place place on the middle rack of a 350 oven.  Bake 15-20 minutes until fish is done to your liking, basting every 5 minutes.  Do not turn fish over.  Do not over cook as the marinade will burn.                                                                                                                

Serve immediately with  rice or spaghetti – its great with the sauce!                                               

Recipe courtesy of California Kosher

Healthy and Easy

Pan-Seared Tuna with Ginger Vinaigrette – recipe courtesy of FOODANDWINE

 Ingredients:

5 T low sodium soy sauce

5 T sake – I use white wine

21/2 T mirin

3 T minced shallot

1/2T finely grated ginger

1/4 cup plus 2T extra virgin olive oil

Kosher Salt and pepper

2 1-inc thick yellowfin  tuna steaks

2t toasted white sesame seeds

Lemon wedges

1 bunch broccolini, trimmed

In a small saucepan, simmer soy sauce, sake, mirin and shallot until slightly reduced, 3 minutes.  Remove from heat and stir in ginger.  slowly whisk in 1/4C oil.  Season with salt and pepper.

Steam the broccolini about 6 minutes and transfer to serving plate.

In a large non-stick skillet, heat 2T oil.  Season tuna with salt and pepper.  Sear tuna over high heat , about 30 seconds on each side- not more!!

Transfer to a paper towel lined plate to drain.  Slice AGAINST THE GRAIN   and place on top of broccolini.  Drizzle with some vinaigrette and sprinkle with sesame seeds.  Serve with lemon wedges and remaining vinaigrette.

 

 

 

Still April, Still Cold Enough For Soup II

Okay take out the word ‘leek’ and this soup will suddenly become totally appealing to kids! Plus lets be real it sounds like an amazing dinner for you too.

GOLDEN LEEK AND POTATO SOUP  

GOLDEN LEEK AND POTATO SOUP    –   

21/2 # leeks, white and light green parts only

2 bay leaves

4 large springs fresh thyme

4 large sprigs fresh sage

4 large springs parsley

1 handful celery leaves

4 TBSP unsalted butter or olive oil

2 cloves garlic, peeled and thinly sliced

8 cups vegetable stock

1 TBSP Kosher salt

1 TBSP black pepper

13/4  Yukon gold potatoes, halved and thinly sliced

Halve the leeks lengthwise and rinse away any grit.  Melt the butter or heat the olive oil in a large pot over medium heat.  Stir in the leeks and cook, stirring frequently, until the leeks are soft and golden – 10-15 minutes.  Stir in the garlic for the last 3 minutes.  Stir in stock , the herbs, salt , pepper.  Bring to a boil over high heat, reduce immediately and simmer for 5 minutes.  Add the potatoes and simmer until potatoes are very soft, about 45 minutes.  Taste and adjust seasoning.I pureed about 2 cups of the soup and added it back in to the pot.

Recipe courtesy of The NY Times

It’s April but Still Cold Enough for Homemade Soup!!

A perfect Winter (or sadly in this case Spring) treat! It’s sweet enough that your kids will love it but also healthy, filling & smooth enough to be a braces friendly food!

BUTTERNUT SQUASH SOUP    – yields 4-6 servings

Ingredients:

2 peeled, seeded butternut squash; chopped into 1-inch pieces

2tsp honey

2 carrots, peeled and cut into 1-inch pieces

1/8 tsp each mace, ground ginger, cinnamon, allspice

1 medium onion finely chopped

1/4 tsp salt

3 cups chicken broth

1/4 tsp freshly ground pepper

Preheat oven to 400 degrees.  Places squash, carrots, onion in a shallow roasting pan.  Pour the chicken broth over veggies and sprinkle all spices and honey on top.  Cover with tin foil and bake until tender, about 50 minutes.  Remove the pan and let cool slightly .

I put everything in a big pot and use an immersion blender to puree.  A blender can also be used, but be sure the ingredients are not too hot.  Pass the puree through a sieve, return to a pot and slowly bring back to a simmer.

Recipe courtesy of the NY Times