Archive | January, 2013

Peach Salsa

30 Jan

The modern world is great. We can get peaches in January! I love salsas made with fruit. Last night I made fish wraps and made this salsa and it was gone in no time. Everyone enjoyed the splash of summer on their plates.

I think this would go very well with any fish dish or as a dressing on a salad.

  • 3 pum tomatoes seeded and cut in pieces
  •  3 ripe peaches
  • 2 green onions sliced thin
  • 1/2 cup chopped fresh parsley
  • 1 tsp salt and pepper
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • 1 tbs balsamic vinegar
  • juice of 1 small lime

Mix all the ingredients together. Let sit on counter for 15 minutes before serving.

Peach Salsa



Honey Mustard Cedar-Planked Salmon

27 Jan

My son in-law is a grill master. He seldom does salmon, but wanted to grill some when I visited. He and I taste tested some glazes and liked this one the best. I hope you will like it as much as we did. We soaked the cedar plank in white wine. You could also grill the salmon without the plank skin side down

  • 2 tbs olive oil
  • 1/2 cup dijon mustard
  • 1/2 cup of honey
  • 2 tbs balsamic vinegar
  • 3 tsp orange zest
  • 1 tsp minced fresh thyme
  • salmon fillets with skin
  • black pepper
  • cedar planks soaked in wine or water

Mix the oil, mustard, honey, vinegar, orange zest, and thyme together. Place half of the marinate in a ziplock back with the fish. Marinate the fish for 30 minutes skin side up. Place the salmon on the cedar plank skin side down. Grill on medium high grill for 20 minutes basting generously with extra glaze.

Honey Glazed cedar planked salmon

Honey Glazed cedar planked salmon

Quinoa Salad with Roasted Tomatoes

26 Jan

My daughter has become sensitive to wheat. She has been cooking with quinoa for a while. While visiting her this weekend, we experienced with quinoa together. I think I will be cooking with quinoa again. This was tasty and and nutritious salad.

  • 1 cup of uncooked quinoa
  • pint of cherry tomatoes
  • 1/2 cup chickpeas, rinsed and drained
  • 1/3 cup pesto (use my  Quick Herb Pesto recipe)
  • 1/4 cup balsamic vinegar

Cut the tomatoes in half. Line a baking sheet with parchment paper. Place the tomatoes on the cookie sheet cut down side. Roast in 400 degree oven 40 minutes.

Cook the quinoa. Let it sit in the pot for 5 minutes with lid on. Uncover, stir and let it cool. Mix the pesto and balsamic vinegar together in a large bowl. Add the quinoa and chickpeas, toss gently. Add the tomatoes at the very end. This makes a good meal alone or a side dish.

quinoa salad

Peanut Butter Lover’s Fudge

20 Jan

In honor of Valentine’s Day approaching, I was inspired to play with dessert recipes to create this super easy fudge. I used non-fat  and low-fat products to keep the cholesterol lower. I tested this on two peanut butter lovers, and both of them told me that it was one of the best test tastings they have had.  For Valentine’s day,  I am planning on making this in mini muffin tins and give them as gifts for my friends. I hope your Valentine will enjoy this fudge also.

  • 1 can of fat-free sweetened condensed milk
  • generous 1/2 cup of creamy natural peanut butter (no sugar added)
  • 12 oz bag of dark chocolate chips
  • 1/3 cupped chopped almonds
  • 1 tsp vanilla extract
  • 1/3 cup creamy natural peanut butter for top

Line 8 inch square pan with foil. Heat the condensed milk and peanut butter in large saucepan over medium heat until just bubbling. Stir constantly. Remove from heat. Stir in dark chocolate chips, vanilla and almonds. Stir until smooth. Spread evenly in foil lined pan. Spread 1/3 cup peanut butter on top. Chill in fridge at least 2 hrs. Remove from pan by lifting edges of foil. Cut into desired size pieces.

Peanut Butter Lover's Fudge

Peanut Butter Lover's Fudge

Citrus Mustard Marinate for Fish

17 Jan

Sometimes it is hard to come up with new ideas for fish since we eat it almost daily. Yesterday afternoon I spend time tasting different flavors and this was the one that I decided to use. It goes best with firm fish, such as amberjack or swordfish.

  • 1/4  cup low sodium tamari (soy sauce)
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tbs olive oil
  • 2 tbs minced ginger
  • 2 tbs dijon mustard
  • 2 tbs honey
  • 3 gloves of garlic minced
  • 1/4 tsp course ground pepper

Mix all the ingredients together and marinate fish steaks in a zip log bag about 2 hours. Grill or cook stove top over medium heat. Do not over cook.

Citrus Mustard Marinate for Fish

Citrus Mustard Marinate for Fish

Pomegranate and Blueberry Salad

17 Jan

We are in the middle of the worse flu season. We can try to do our best to avoid getting sick. I am trying to add extra antioxidants and natural vitamins into our diets. The health benefits of pomegranate is under research, and some studies already show that it helps against common cold and rhinovirus.  Blueberries are power house of nutrients. Best of all they taste wonderful.

This salad is simple and healthy. This recipe is for two.

  • 1/4 cup  pomegranate seeds
  • 1/4 cup blueberries
  •  slivered almonds
  • aged balsamic vinegar or balsamic glaze
  • spinach and mix green mix

Arrange spinach and green on a plate. Sprinkle pomegranate seeds, blueberries and some almonds on top. Drizzle with balsamic vinegar or glaze.

Pomegranate and Blueberry Salad

Fish with Tropical Chutney

7 Jan

This fish recipe is very easy and you need only few ingredients. You can use any firm white fish. I used Amber Jack which is similar to Swordfish. It was very good with my Tropical Chutney, but it was tasty even by itself.

  • 1/4 orange champagne vinegar
  • 1 tsp brown sugar
  • salt and pepper
  • firm fish fillets

Tropical Chutney from my previous post.

Blend the vinegar and brown sugar together. Season the fish with salt and pepper. Marinate it in the vinegar and sugar mix for 30 minutes. Heat olive oil coated skillet on medium high. Cook the fish about 2-3 minutes on each side. Serve with the Tropical Chutney. Now close your eyes and pretend that you are under the palm trees in tropics.

Fish with Tropical Chutney

%d bloggers like this: