Word count: 159 | Last edited by fitfinnrecipes on December 29, 2011 at 2:07 am |
Spaghetti Squash with Sautéed Scallops and Marinara
29 DecSpaghetti 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.
Honey Mustard Salmon with Asparagus
28 DecI 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 DecThis 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
Salmon with Spicy BBQ Rub
13 DecMy 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
Finnish Plum Tarts
11 DecThis 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)
Roasted Chickpeas
6 DecI 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
Directions
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.