7-Minute Spiced Baked Salmon

Good afternoon!

Just in time for Easter celebration, here’s the salmon recipe I mentioned in my previous post using the marinade for the chicken skewers.   It’s slathered with spiced marinade then baked.  This salmon is super moist and fork tender and it’s out from the oven in just seven minutes. What? Yes, seven minutes. 😀

A friend of a friend mentioned baking salmon in high temperature.  I was intrigued by it and inspired me to try… and she was right.  The result was amazing.

Ingredients:

  • 4 servings of wild caught salmon (about 16 oz.)
  • chopped cilantro
  • tricolor capsicum or bell peppers, cut lengthwise
  • Spiced marinade (for the recipe, click  here)
  • Sesame oil
  • olive oil
  • salt and pepper to taste

Directions:

  • Preheat oven to 500 degrees.
  • Coat the baking dish with baking spray.
  • Lightly season salmon with salt and pepper.  Then, slather the salmon with the spiced marinade.  Lightly drizzle with Sesame oil and place in the baking dish.
  • Bake uncovered for 7 minutes (See Notes).
  • While the salmon is baking, heat a skillet over medium heat and add 1 tablespoon of olive oil.
  • Add the cut capsicum. Cook just until they sweat about 1 minute.  Season with salt and pepper. Set aside.  Remove salmon from the oven and place in a serving platter or you can leave it in the baking dish.  Add the cooked capsicum on top of the salmon and garnish with chopped cilantro.  Serve warm.  Enjoy!

Notes:

  • The more marinade sauce you slather on the salmon, the better.
  • Be warned that the marinade is spicy.  You can make it mild by adding just a small amount of harissa or chili sauce when making it. Do not omit. I used the marinade for the Chicken Skewers.  Click here for the marinade recipe.
  • Oven temperature varies, adjust accordingly.  I cooked the salmon exactly 7 minutes and it was perfect.  It was super moist and flaky.
  • If you are not serving the salmon right away, cover with aluminum foil to keep it moist.
  • You can squeeze some lemon juice over the salmon, but it was perfect and tasty without it.
  • Enjoy! 😀

I hope everyone is enjoying spring.  I know the temperature dropped in some areas.  We are affected too.  I had quite a big surprise when I went out last night without a jacket.  Brrr….

Thanks for visiting again.  If you haven’t Subscribe or Follow, simply click the “Follow” button and you are good to go. You won’t miss any of the latest recipes.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Keep warm y’all. 😀

~Anna

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Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂

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Ingredients:

  • 3 egg whites, scrambled
  • 1 tablespoon olive oil
  • 1 tablespoonful prepared pesto sauce
  • 3 cherry tomatoes, sliced
  • 2 tablespoonful cooked turmeric quinoa
  • 1/8 cup cubed fresh mozzarella cheese
  • flesh of 1/4 ripe avocado, cubed
  • chopped fresh basil for garnish (a must)

Directions:

  1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
  2. Add the egg whites and stir then leave it alone; allowing it to cook.
  3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
  4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
  5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
  6. Serve warm.  Enjoy!

IMG_20140310_111249_792*Notes:

  • Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
  • For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
  • You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
  • The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
  • The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
  • A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful week. 🙂

A.B.

Zesty Seafood Quinoa Pasta

Quinoa pasta with poached salmon flakes, garlic bay shrimp, and kale garnished with grated lemon zest, shaved parmesan cheese and fresh squeezed lemon juice.

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Hello!  It’s been an extremely busy week for me, especially this weekend.  So, I’ll leave you with this recipe until I can post more next time.  I promise to visit your blog and answer all your comments then.  Thank you.  🙂

A visit to a doctor gave an answer to my question to why  I rapidly gained back the weight I lost despite eating healthy foods – vitamin and mineral deficiency.   My doctor told me a healthy diet doesn’t mean I’m getting all the nutrients my body needs.  It all depends on how my body absorbs the nutrients.  So, besides taking supplements that the doctor prescribed, I decided to create a recipe combined with all the crucial nutrients for dinner.

I made quinoa pasta with seafood and kale.  This pasta recipe is low in fat and carbohydrates, gluten-free and it’s packed with protein, omega-fatty acids, fiber, Vitamin D, Vitamin Bs (B2, B3, B6, B9, B13), zinc and iodine.  I made two servings ( for M and I) and the kids had theirs without seafood ( because of allergy).

Here’s how to make it.

Ingredients:

  • 4 oz. quinoa spaghetti noodles (half of the package)
  • 2-3 servings of salmon (12 oz.)
  • Weber Zesty lemon and garlic and herbs seasoning
  • 1/8 teaspoon Kosher salt
  • 1 cup water
  • 4 tablespoons olive oil, divided
  • 1 lemon, cut in half, divided
  • 1 cup wild caught fully cooked bay shrimp
  • 3 large cloves of garlic, chopped
  • 1/4 cup chopped onions
  • 3  handfuls of baby Kale
  • salt and pepper to taste

Directions:

  1. Prepare all ingredients.
  2. Cook quinoa pasta according to package directions.  Drain and set aside.
  3. In a large deep saute pan over medium-high heat, add 2 tablespoons of oil, water, salt, and juice of half lemon. Stir.
  4. Season salmon with zesty lemon and herbs seasoning and add to the pan with water mixture.
  5. Cover the pan and poached salmon until  opaque about 8-10 minutes.  Break off the salmon flesh using a spatula.  Throw away the skin.
  6. In a separate small skillet over medium heat, add the remaining oil when hot.
  7. Add the garlic and onions and saute until translucent.  Add the bay shrimp and stir-fry just until heated through.  Add the kale leaves and stir-fry until somewhat wilted. Remove from heat.
  8. Add the cooked pasta and kale leaves in the pan with salmon.   Carefully stir until well-combined.  Squeeze the remaining lemon over the top.  Season with more zesty lemon and herbs seasoning (to your taste). Garnish with shaved parmesan cheese and lemon zest.
  9. Enjoy with garlic bread or a glass of white wine.  🙂

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Note: Quinoa is gluten free, so the pasta breaks off easily, so stir slowly and carefully.

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Happy Friday! 🙂

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Homemade Magic Beet Pancakes

I’ve been wanting to create different flavors of pancakes for little J & A.  This time, I wanted to add some beet roots.  However, if little J & A see clumps of vegetables in the pancake batter, they might not eat the pancakes.  They don’t mind fruits, but vegetables?  So, I decided to  juice the  beet roots and use its own juice as substitute for the liquid in my recipe.  And what better way to add a beautiful color to the pancakes than beet juice?  Although beet juice has deep purplish color tone, it still made the children think they were eating red velvet pancakes.

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These pancakes came out so fluffy, moist, and flavorful, especially when they’re drizzled with maple syrup.  I wouldn’t recommend blueberry syrup or other fruit flavor syrup on these cuties.  The flavor would clash since these pancakes were made with beet juice and quinoa.  They both have pungent flavors.  The best syrup to complement these mini pancakes is definitely maple syrup.   Yes, I tried the maple syrup and it was very delicious, especially if you put butter on the pancakes.   Little A and J  both asked for more.  🙂

What makes these little cuties magic?   The color changed.  Beet juice reacts to non-acidic cake ingredients like baking soda and turns brown.  I’ve read that if you want to maintain the color, you have to add vinegar in the mixture because of the acid in vinegar, but I didn’t want to add vinegar in the batter.  This may sound unappetizing, but the pancakes do have substantial amount of nutrients in them and this recipe  produces fluffy and moist pancakes as long as you don’t overcook them.  According to WebMD,  beet roots are rich in folate, potassium, vitamin C, fiber, antioxidants, and nitrates.  It also improves blood flow in the brain which enhance performance.  Studies showed that blood flow to the brain improved in healthy elderly people, as measured by MRI.

These pancakes are best to consume as soon as you remove them from the skillet or griddle.

Ingredients:

  • 1 1/2  cup unbromated, unbleached all-purpose flour
  • 1/2 cup quinoa flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon Kosher salt
  • 6 oz. vanilla yogurt
  • 1/2 cup fresh beet juice (about 5 medium beets)
  • 1 cup well-shaken low-fat buttermilk
  • 2 eggs

Directions:

  1. Combine flour, baking soda, and salt in a medium bowl; set aside.
  2. In a large separate bowl, lightly scramble the eggs.
  3. Add the yogurt, buttermilk, and beet juice. Whisk until well combined.
  4. Add the flour mixture and mix well.
  5. Heat skillet over low heat or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet for larger pancakes and about 2 tablespoons batter for mini pancakes.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.

Enjoy them with Maple syrup.  How’s that for easy!

If you like this post and my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Until next time.  Have a great day!

~Anna B.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Green Smoothie

CSC_0287How’s this for a refreshing breakfast?  Avocado, Kiwi, tofu, unsweetened flax milk nothing more; tangy and delicious!  A simple, healthy, very easy to prepare smoothie to start your day.  You can add sugar or honey if you want, but I prefer mine unsweetened.  Enjoy!

Ingredients:

  • 1 cup unsweetened Flax milk (only 25 calories, 2.5 g fat, 1,200 mg omega fatty acids)
  • 1 Kiwi, sliced
  • Flesh of 1 ripe avocado
  • raw honey or sugar (optional)
  • 2 oz. soft organic tofu (for protein; optional)
  • 6 ice cubes

Put all the ingredients in a blender and blend until smooth.  Pour in a tumbler glass or champagne glasses if you want to serve it with style.  Garnish with a slice of kiwi, flax seeds, and chia seeds.  Beautiful, green goodness!  Mm…mm!

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Lemon, Garlic, and Herb Baby Petite Mushrooms

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

You don’t have to drown the mushrooms with butter to have a delicious and flavorful outcome.  All you need is to have the right elements to complement them.

IMG_20140116_164714_020Mushrooms are good for you, but for some strange reasons so many people actually don’t like them.  Not my family.  We love mushrooms;  cooked or not, we eat them.  Mushrooms are great addition in any salad.  They are high in chromium, an important mineral that helps aid with weight loss.  It helps maintain normal blood glucose level.  You can find out the many health benefits of button mushrooms here.

I was glad that I didn’t have the one ingredient I needed to cooked this mushrooms tonight.  Otherwise, I wouldn’t have discovered that thyme is the best substitute.  Thyme has this intoxicating mint scent that I love so much.  I was thinking, if it’s flavorful enough with steak, I am sure it would be great with mushrooms too.  I was right.  It’s actually the best element to complement the mushrooms than parsley.   The thought of  mushrooms, roasted garlic,  onions and thyme sauteed in butter and olive oil seasoned with salt and pepper just makes me drool.   Can you imagine a large serving bowl full of these flavorful baby petite button mushrooms sprinkled with more fresh thyme and lemon zest?  This delicious mushroom recipe made it in my “party food” list.   They’re just too good to pass up.

A very good variation to this recipe to is to combine all ingredients and roast the mushrooms in the oven.  You can also use the elements used in this recipe for chicken and beef.  A very delicious meal for the entire family to enjoy.  I will have to try it some time and will update this post later on.

Ingredients:

  • 12 oz. cleaned baby petite button mushrooms or baby Bella mushrooms
  • 1/2 tablespoon fresh thyme, plus more for garnish
  • 5 cloves garlic, finely chopped
  • 1/4 cup chopped onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • zest of 1 lemon, divided
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • lemon for garnish

Preparation Methods:

  • Heat a skillet over medium heat and coat with olive oil when hot.  Add the butter.  Swirl the skillet  for the oil and butter to combine.
  • Saute garlic and onions until garlic turns lightly brown and onion are translucent.
  • Add the mushrooms, thyme, and 1/2 of the lemon zest.  Season with salt and pepper.  Stir-fry to combine.  Leave and do not stir until mushrooms turn brown.
  • Add the fresh lemon juice.  Stir-fry until well combined.  Garnish with lemon slices and fresh thyme and lemon zest.  Serve warm.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Shrimp Spring Rolls

Easy to make refreshing Spring rolls with romaine lettuce, bean sprouts, carrots, shrimp, cilantro, and Thai basil leaves with Peanut dipping sauce.

I planned on making sandwiches for dinner, but I didn’t have any hoagie rolls.  So, I went to the Asian store. They were selling Vietnamese Spring rolls and they looked quite refreshing and they were calling my name. 😀  I wanted to buy some, but they were quite expensive.  I had Thai basil, cilantro, Hoisin sauce, peanut butter, and rice paper wrapper and frozen shrimp at home.  It would be a good excuse to use the herbs while they’re fresh.  The only thing missing was beans sprouts.  I bought a bag for only $0.69.  What a bargain!  I made my own as soon as I arrived home and had them for dinner instead of a sandwich.  🙂

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Prepare the ingredients.

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Ingredients:

  • 6 pieces poached jumbo shrimp, cut in half lengthwise
  • 4 Rice paper wrapper
  • 4 Romaine lettuce leaves
  • Thai basil leaves
  • Cilantro
  • Bean sprouts
  • 1 small carrots, julienne (cut into match like pieces)
  • 1/2 cup low-fat peanut butter
  • 1/2 cup coconut milk
  • 1/8 cup + 1 tablespoon Hoisin sauce
  • 3 1/2 tablespoons sweet chili sauce
  • 1 1/2 tablespoons Sesame oil
  • A bowl with water (large enough to fit a 22 cm  in diameter rice paper wrapper)

Here’s a close up photos of Thai basil, cilantro, and bean sprouts.

Preparation Methods:

Soften rice paper one at a time by dipping it in warm water.  Lay on clean working surface.  Quickly add (in layers) three halves of poached shrimp first then the cilantro, Thai basil, carrots, bean sprouts and…

DSC_0693top with one romaine lettuce leaf.  Fold one end of rice paper over the lettuce leaf.  Fold both sides of the rice paper wrapper and roll all the way. Lightly press down to seal the roll.

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It should look like this when it’s done.  Set aside.  Repeat with the remaining shrimp roll ingredients.

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Prepare the sauce:

Whisk peanut butter, coconut milk, and sweet chili sauce, Hoisin sauce, and  Sesame oil in a small bowl.   Transfer into a sauce bowl.  Set aside.  Arrange the shrimp spring roll in a platter.  You can either serve them whole or cut them slanted in half.  Serve with peanut sauce.

Until next time. Thank you for stopping by.

©annascuisine.wordpress.com (2013-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Baked Salmon Escabeche

In case you are wondering what the apples have to do with my post, my children and I went to pick apples at an orchard along with some friends.   We planned on having lunch, so I cooked chicken adobo, pansit and some Filipino desserts, which I will be posting soon.   We went straight to the apple orchard and waited for my friends to arrive from picking tomatoes in the farm.  By the time we got together, it was lunch time.  The tomatoes were given to me and  I was so eager to use them in this recipe because they were so fresh and tasted sweet.

This recipe is adapted from my mother’s very own Tilapia Escabeche.   In my mother’s recipe, the fish is whole and fried and she used cherry tomatoes and red onions but no ginger and simmered the fish in the sauce.  I made it in the past by using a whole red snapper fish (scroll all the way down to see photo).

My version is baked and very easy to make and it’s ready in  25 minutes.*   I had wild salmon in the refrigerator that I purchased  from Costco.  I didn’t really want to fry it, so I immediately thought of baking it and making the sauce separate and pour it over the salmon.  Brilliant!  This was our dinner last night.  The salmon was succulent and tender and the chilies and cilantro added character to the dish.  Delicious!

Prepare the ingredients.

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Preheat the oven to 350 degrees.

Ingredients:

  • 3-4 servings salmon fillets
  • 1 medium onion, cut crosswise
  • 2 sprigs  green onions, cut
  • 1 large tomato, coarsely chopped
  • 3 cloves of garlic, finely chopped
  • 2 tablespoons sugar
  • 1/4  cup soy sauce
  • 3 fl. tablespoons water
  • thumb size ginger root, peeled and pounded with a meat mallet
  • 2 tablespoons olive oil
  • Green chili peppers
  • cilantro for garnish

Preparation Methods:

Lightly season salmon fillet with a pinch of salt and black pepper.  Bake salmon for 20-25 minutes* or until opaque.  Remove salmon from the oven and set aside or leave the salmon in the oven and open the oven door halfway to release the heat. This will prevent the salmon  from overcooking.  Make the sauce.

Heat skillet over medium heat and coat with oil when hot.  Add garlic and fresh ginger and saute for 1 minute.

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Add tomatoes, onions, and green onions. Stir-fry until onions and tomatoes are somewhat soft about 3 minutes.*

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Add the chillies.

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Then add soy sauce, sugar, and water.  Stir -fry  for 1 minute to incorporate.  Turn off heat.

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Arrange the salmon on a large plate.  Scoop the cooked onions, tomatoes, and chillies and put over salmon.  Pour the sauce on top and garnish with cilantro.  Serve immediately.  Bon Appetit! 🙂

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And here’s the snapper escabeche with salsa that I made in the past using my mother’s classic escabeche recipe.  🙂

Whole snapper Escabeche with salsa

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*Note:  Due to the variations on all ovens, cooking time may require adjustments.

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Peach and Coconut Smoothie

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Even though the temperature may get cooler during autumn, there’s never a bad time for a smoothie.   Here’s yet another nutritious and easy smoothie recipe.

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Ingredients:

  • 1 organic peach low-fat yogurt
  • 1 cup ice cubes
  • 1/2  fresh peach
  • 3/4 cup coconut milk (45 calories per 1 cup)
  • 1/4 cup coconut sport strings (optional)

Add all ingredients in a blender and blend until smooth.  Enjoy. 🙂

Autumn Oatmeal

It’s a nutritious breakfast with pumpkin, roasted honey butternut squash, apples, pecans, cashew nuts, peaches and cinnamon flavored oats.  With all these beneficial ingredients, what’s not to like?

Need I say more?

Ingredients:

  • 1 packet (1.58 oz.) instant Quaker Weight Control Cinnamon flavored oatmeal
  • 1 cup water
  • 2 tablespoons pumpkin puree
  • 1 tablespoon golden raisins
  • 1/4 cup Kirkland’s chopped pecan and cashew nuts crisp with cinnamon apples and peaches
  • 1/2 cup roasted honey butternut squash (recipe follows)
  • Lucky leaf apple pie filling (or you can make it from scratch), cut in tiny pieces
  • 1 tablespoon honey or maple syrup (optional)

Preparation Methods:

  • Follow the recipe on the box for the cinnamon flavored oatmeal.  Add the pumpkin puree while cooking.  Stir to combine.  Remove from the stove.
  • Transfer the cooked oatmeal into a small bowl.  Top with butternut squash, raisins, apples, and nuts and drizzle with honey. Lightly sprinkle with ground cinnamon and nutmeg.

Roasted honey butternut squash Recipe ingredients:

  • 1 lb. butternut squash, peeled, seeded and cut in tiny cubes
  • dash of ground cinnamon
  • dash of ground nutmeg
  • honey

Spread the butternut squash on baking sheet.  Season with cinnamon and nutmeg.  Bake at 400 degrees for 20 minutes. Take it out from the oven and drizzle with honey.

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Put it back in the oven and bake for 3-5 minutes.*

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*Note:  Due to variations on all oven, cooking time may require adjustments.