Archive | December, 2011

Roasted Beet and Mango Salad

29 Dec

Continue reading


Spaghetti Squash with Sautéed Scallops and Marinara

29 Dec

Spaghetti squash can be used as a side vegetable or as a substitute to pasta. I use it to replace pasta.

  • spaghetti squash
  • olive oil spray
  • garlic
  • scallops
  • Italian seasoning
  • prepared marinara sauce
  • Squash baking directions:   Preheat oven to 350 degrees. Cut squash in half length wise. Scrape out the seeds with a spoon. Spray the squash with olive oil spray. Place on a baking sheet cut side down. Bake one hour. Loosen the flesh with a fork into spaghetti like strands.  Meanwhile, dry the scallops with paper towel. Season them with the Italian seasoning. Press the garlic. Spray a skillet with olive oil spray and heat on medium high heat. Sauté the garlic a bit before adding the scallops to the pan. Cook the scallops 3 min on each side. Set aside. Heat the marinara sauce. After you have loosened the squash into strands, top it off with marinara sauce and place the scallops on top of the sauce.
Word count: 159   Last edited by fitfinnrecipes on December 29, 2011 at 2:07 am

Writing Helper

  • Copy a Post

    Copy a Post

    Use an existing post as a tem

Likes and Shares

 Show likes on this post.

 Show sharing buttons on this post.

Honey Mustard Salmon with Asparagus

28 Dec

I like this recipe because I can cook the veggies and salmon together in a one pan. This is a work night favorite recipe, plus my husband thinks he is getting something special.

  • 1/4 cup honey
  • 1 tbs dijon mustard
  • 1/ 4 tsp fresh ground pepper
  • 1/2 tsp worcestershire sauce
  • 1 pound of salmon
  • asparagus

Mix the first four ingredients together. Cut the ends off the asparagus. If the asparagus is thick, peel it with a vegetable peeler. Spray a pan with olive oil spray. Place the salmon, skin side down, in the middle of the pan. Add the asparagus around the salmon. Pour the seasoning mix over the salmon and asparagus. Cook in 400 degree oven for 20 minutes or until the salmon is flaky. I usually serve this with roasted potatoes for guest or on top of a salad for myself.

Maple Salmon

18 Dec

This reminds me of Maple Salmon I had at Epcot center “in Canada”.

  • 3 tbs pure maple syrup
  • 2 tbs balsamic vinegar
  • 1 tbs lemon juice
  • 1 tbs dijon mustard
  • 1 tbs very finely chopped shallot
  • 1/4 tsp freshly ground pepper
  • salmon filets, skinned
In a small saucepan combine all the ingredients. Bring the mixture to boil; reduce heat. Simmer, uncovered about 5 minutes or until syrupy. Remove from heat.
Preheat broiler. Place fish on a greased broiler pan. Brush fish with some of the glaze. Broil for 5 minutes. Turn fish over; brush with glaze. Broil 5 more minutes or until fish flakes easily. You can also grill the fish if you prefer.
I served the fish over salad topped with shelled, cooked edamame and shredded carrots. The glaze also made a great salad dressing.

Salmon with Spicy BBQ Rub

13 Dec

My husband used to eat only grouper, but over the years he has learned to enjoy salmon. Since I do not eat meat, I cook salmon on daily basis and have a load of simple recipes. Salmon is easy to cook. At the store, look for salmon that does not have any gray edges. You want your fish fresh and firm. I usually buy little under half a pound of fish per person. If you plan to grill the fish leave the skin on. However,  I usually leave skin on even if I bake it because the skin helps to keep the fish moist.

  • salmon filet
  • 1 tbs brown sugar
  • 2 tsp chili powder
  • rind from one lemon
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
Mix all the seasonings together. Score the fish with sharp knife if it is a thick fillet. Rub the ingredients into fish. If using skinned fillet, rub on both sides of the fish. Cook the fish in 400 degree oven skin side up about 20 minutes. If grilling, grill fish skin side down until top flakes open.
Pull the skin off the fish and  place it on a plate with the seasoning side up.
This seasoning is also good with scallops.
You can mix the seasoning together few days before, but add the lemon zest when you get ready to use it.

Finnish Plum Tarts

11 Dec

This is a traditional Finnish Christmas dessert made the easy way. This is sugar free dessert and my family and  American friends have enjoyed them every year.

  • 24 oz bag of dried pitted plums
  • 2 cups of water
  • 2 boxes of puffy pastry sheets (thawed in fridge)
Cook the plums and water in a pot on medium heat, stirring the plums until they are soft and tear apart and water has cooked out. Set mixture aside to cool.
Unfold the puffy pastry sheets. Cut into 3 equal strips along the creased  fold lines. Next cut each strip into 3 small squares. Cut each square diagonally toward the center leaving the middle untouched. Fold every other corner towards the center forming a star. Place a spoonful of plums in the center on top of the folded corners. Bake in 400 degree oven until lightly golden.

Roasted Chickpeas

6 Dec
I tried this recipes with friends and everyone liked it. This is a nice twist to popcorn or chips while y0u  are watching a movie.
  • 2 tablespoons olive oil
  • 1 tsp ground cloves
  • 2 teaspoon paprika
  • 2 teaspoon ground cumin
  • 1/4 tsp cayenne pepper, or to taste
  • Kosher salt
  • 2 cans of low sodium chickpeas


Preheat the oven to 400 degrees F.

Rinse and drain the chickpeas and dry them between paper towels. Combine the oil and the spices. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

%d bloggers like this: