Halibut a la Provencale with Quinoa

I wanted to use up some Halibut that a neighbor of mine gave to me (Thanks Mr. Bengard). I also wanted to try a new recipe for the fish since I've never cooked it before. I went to the Julia Child cook book and found the Halibut a la Prevencale recipe. I tweaked it a little to fit my tastes. I served this with some quinoa to keep it healthy.

Ingredients:
4 Halibut fillets
1/2 onion sliced
2 shallots, sliced
1 tsp. herbs de provence 
5 tomatoes, seeded and chopped
1/2 cup white wine- preferably chardonay
1/2 cup chicken stock
lemon
1 tbsp brown sugar (if necessary)
Olive Oil
Salt and Pepper

Directions:

1. Preheat oven to 350. Line a pan that is 2 inches tall and large enough to hold all of the fish with aluminum foil.

2. In a large saute pan, heat 2 tbsp. of olive oil over medium high heat. Season fish fillets with salt and pepper and saute in pan. Cook on each side for 3-4 minutes or until each side is slightly browned. Remove fish from pan, place into foil lined pan and set aside.

3. Add onion and shallots to the same pan that you cooked the fish in. Season with a pinch of salt and pepper and cook over low heat until translucent.

4. Add tomatoes and herbs de provence to pan and cook for 2 minutes. Cover pan with a lid or aluminum foil and allow tomato mixture to cook for 5 minuntes or until tomatoes are soft.

5. Add wine to the pan (be careful! wine can catch on fire! Alcohol and flames are dangerous!) and turn heat to high. Reduce liquid by 1/2. Taste liquid and see if it needs any salt and pepper.

6. Pour tomato and wine mixture over the fish in the pan. Cover with foil and place into the preheated oven. Cook for 15 minutes. Remove cover and cook another 10-15 minutes or until fish is opaque all the way through.

7. Remove fish from sauce and place on a platter. Turn off oven and place fish inside or put the fish near the stove to keep it warm for the next few minutes.

8. Place tomato and wine liquid into a clean sauce pan. Add chicken stock to pan. Cook over high heat to reduce the liquid. Taste the sauce- mine was a little acidic so I added some brown sugar to balance the flavor.

9. Once the sauce has reduced by half, puree it in a blender. If you want it to be extra smooth you can strain it but I wanted to keep it chunky.

10. Serve some of the fish with some sauce over the top and serve!

Black Bean and Quinoa Salad with Cajun Salmon

I made dinner with my cousin, Jenna, and she suggested this quinoa salad. To go with it we decided to cook up some spicy salmon and serve it with guacomole and salsa to make it a slightly mexican theme. This salad was really healthy, delicious, and surprisingly filling.

If you want to know how to make the guacomole here's the link:
http://kleinanddine.blogspot.com/2012/02/guacomole.html

Ingredients
1 teaspoon vegetable oil
1/2 onion chopped
3 cloves garlic, peeled and chopped
1 jalapeno, seeded and finely chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste
 1 15 ounce cans black beans, rinsed and drained
1/4 cup chopped fresh cilantro

Directions: 

1. Heat the oil in a medium saucepan over low heat. Stir in the onion, garlic and jalapeno, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Mix in the black beans and cilantro.Serve warm.

Chimichurri Sauce

A chimichurri is a Mexican and Central American green sauce. It almost tastes like a pesto but with more kick. I love this sauce because it can be made the day before and it goes great on just about everything. It's best with red meat like steak or fajitas but you can also eat it on veggies, chicken, and fish.

Ingredients:

1 small garlic clove, chopped
2 tablespoon red-wine vinegar
1/2 cup fresh parsley
1/8 cup other green herbs like basil, mint,and/or green onions.
3 tablespoon extra virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper

Directions:

1. Combine the garlic, vinegar, herbs, olive oil and water in small food processor.

2. Pulse until herbs are coarsely chopped. Season with salt and pepper.

Lemon Herb Vinaigrette

I was challenged by my Aunt (hi Aunt Liz!) to make a sauce for her salmon patties but the sauce had some strict requirements- it had to be glutten and dairy free. That means no yogurt, no butter, no flour to thicken a sauce. So I was stumped for a bit but then I had the thought- why not make a vinaigrette?  They're jam packed with flavor and pass the requirements!This sauce would be a great fit for fish, chicken, or even to dress a salad!

Ingredients:

1 teaspoon Dijon mustard
1 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon chopped mixed fresh herbs, such as basil, parsley, chives, and rosemary

Directions:

1. in a medium bowl add dijon mustard. Whisk in lemon juice and fresh herbs.

2. While constantly whiskin, slowly drizzle in olive oil. Keep stirring and adding oil in slowly until you have a nice emulsion.

3. Use immediately or store in fridge and re-whisk together before serving.

Broiled Salmon with Citrus Yogurt Sauce

I love making something that is both quick and healthy! This dish took 20 minutes to make and was really filling! You can make the salmon any way you like but try this citrus yogurt sauce. It goes great with any fish or chicken. 

If you can't find Greek yogurt at the store, buy regular plain whole-milk yogurt. You can thicken it by draining it in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour. 

Ingredients:
For salmon:
1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
salt and pepper
olive oil
5 sprigs of fresh thyme or 1 teaspoon dried thyme 

For sauce:
1 cup low-fat plain Greek yogurt or plain whole-milk yogurt (see cooks' note, below)
1 tablespoons extra-virgin olive oil
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon mild honey (to taste)

Directions:

1. Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.

Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.

2. While salmon broils, whisk together all sauce ingredients in a bowl until combined.

3. Serve salmon with sauce.

Braised Short Ribs with Potato Risotto

This appetizer was the hit of the night. They we're flying off the tray. And the best part of this app is that it can all be completely cooked the day before and then reheated on the day of the event. You could also use this recipe as a dinner party main course since it's simple to reheat, is impressive, and really tasty! This dish is really time consuming to make so make sure to make it the day before needed!

If using for an appetizer make both items the day ahead and store in the fridge. The day of the event start reducing the braising liquid for a sauce. Shred the short ribs removing any excess fat. Reheat the potato risotto slowly on the stove over low heat until it is the proper consistency. Serve in chinese soup spoons and garnish with some fresh herbs for a perfect bite! 

BRAISED SHORT RIBS:

Ingredients:
3 tablespoons Mexican red chile powder (or chili powder)
kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
2 teaspoons ground black pepper
3lbs bone-in short ribs
1/4 cup canola oil
4 cloves garlic, peeled
1 medium Spanish onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 cup dry red wine
4 cups enriched chicken stock
6 sprigs fresh thyme

Directions: 
1. Preheat the oven to 325 degress F
2. Mix together the chile powder, 2 teaspoons salt, cinnamon and coarsely ground black pepper in a small bowl. Lay the ribs on a baking sheet and season one side with the spice mixture, rubbing the mixture in
3. Heat the oil in a large ovenproof Dutch oven over high heat until it shimmers. Working in batches, place the ribs in a single layer, rub side down, in the oil until a crust is formed and the ribs are golden brown. Turn the ribs over and cook until the second side is golden brown. Remove to a plate and repeat with the remaining ribs
4. Remove all but 2 tablespoons of the fat in the pan and add the garlic, onions, carrots and celery and cook until golden brown and caramelized, 6-7 minutes. Add the wine and boil until nearly reduced, 2-3 minutes. Add the stock and bring to a simmer
5. Return the ribs to the pan along with the thyme and bring to a simmer. Place the lid on the pan and place in the oven. Cook until meat is tender and is falling off the bone, 2-2 1/2 hours
6. Carefully remove the ribs to a large plate and let cool slightly. When cool enough to handle, remove the meat from the bones and discard the bones
7. Strain the sauce into a medium saucepan and return the stove over high heat. Bring to a boil and continue cooking, stirring occasionally, until reduced to a sauce consistency, 10-15 minutes. Season with salt and freshly ground pepper and discard the thyme sprigs. Return the ribs to the pan to reheat

POTATO RISOTTO:

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 cup low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives

Directions:

1. Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.
2. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil.
3. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.
4. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.

Carrot Cake

For my Mom's birthday I wanted to bake her a cake and she request carrot. I used a cream cheese frosting with it and it turned out great! The cake was super moist and people seemed to really like it. 

I didn't want to spend too long doing it all at once so what I did was bake the cakes and make the frosting the day before. I wrapped the cakes well in plastic wrap and stored everything separately in the fridge. When I got to my mom's house I put the cake together and frosted it. For simple decoration I just used some pecan halves around the top but you could use chopped pecans on the sides or all over if you want.

Ingredients: 

Butter, for pans 

2 cups all-purpose flour, plus more for pans 

2 cups sugar 

2 teaspoons baking soda 

2 teaspoons ground cinnamon 

1 teaspoon salt 

4 eggs 

1 1/2 cups vegetable oil 

3 cups grated carrots 

1 1/2 cups chopped pecans, optional

Frosting:
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoonvanilla extract
1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.

3. Add eggs and vegetable oil. Using a hand mixer, blend until combined.

4. Add carrots and pecans, if using.

5. Pour into pans. Bake for approximately 40 minutes.

6. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting ( I like to make this while the cakes are baking):
1. Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts.

2. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Orzo Risotto with Shrimp

I was looking to make a dish with things I already had in my house. I decided to make this simple but delicious orzo dish that is cooked like a risotto. To pair with the pasta, I made some shrimp which I keep in my freezer.  I simply sauteed the shrimp with some butter, lemon and thyme over medium heat until they were cooked through, about 2 minutes per side. You can pair anything with the orzo so let your imagination run wild!

Ingredients:
6 tablespoons (3/4 stick) butter
3/4 cup minced shallots
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water (or chicken stock)
1 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons chopped fresh thyme
1 tablespoon finely grated lemon peel (zest)
4 tablespoons grated parmesan cheese

Directions:

1. Melt butter in heavy large saucepan over medium heat. 

2. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. 

3. Add orzo; sauté 5 minutes. 

4. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. 

5. Remove from heat. Mix in thyme, parmesan cheese and lemon peel