Salmon with Warm Lentils

Taken from Real Simple. Looks easy enough.

Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

• 1 cup green lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons plus 1 teaspoon olive oil
• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 red onion, chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1 bunch arugula, torn (about 4 cups)
• 1 lemon, cut into wedges

Directions

1. Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes; drain.
2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
3. In a large bowl, combine the vinegar, mustard, onion, parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
4. Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

By Sara Quessenberry, December 2009

Kitchen-Sink Quesadillas

Ingredients

• 1 15.5-ounce can black beans, drained
• 1 11-ounce can corn kernels, drained
• 3/4 cup salsa, drained
• 1 8-count package large flour tortillas
• 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
• 1 small red onion, thinly sliced
• 1/3 cup fresh cilantro leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• juice of 1 to 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 head romaine lettuce, sliced 1 inch thick

Directions

1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes.
3. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

From Real Simple

Black Bean Burritos

1 can black beans, rinsed
1 cup canned tomatoes, diced
1 tbsp hot sauce OR 1-2 chipotle chiles, chopped
2 garlic cloves, minced
1/2 onion, chopped
1 tbsp olive oil
handful cilantro, chopped
salt and pepper to taste
flour tortillas
extra cilantro / sour cream / chopped mangoes (optional)

Fry onion until soft; add beans, tomatoes, hot sauce or chiles, cilantro, and salt. Let simmer for 35-45 minutes, covered, stirring occasionally. When liquid has been absorbed, add garlic and serve immediately. Dollop on warm flour tortillas and top with sour cream, cilantro, and chopped mangoes.

From TheKitchn

Couscous with Raisins, Pine Nuts, and Capers

Full of yummy things, I haven't tried it yet but I don't know how it could go wrong... Edited to add, I made it and it could use some punching up - feta was great in it, my friend liked hers with soy sauce, and Josh seemed happy with it as is. Maybe even add extra capers, if you like that sort of thing.

Serves 4

1 1/2 cups water
2 tablespoons olive oil, divided
1/3 cup golden raisins
1/2 teaspoon salt
1 cup couscous
1 small red onion, thinly sliced
1/3 cup pine nuts, toasted
2 tablespoons capers, drained and rinsed
Salt and freshly ground black pepper

In a medium saucepan, bring water, 1 tablespoon olive oil, raisins, and salt to a boil. Add couscous, cover, and remove from heat. Let stand 15 minutes.

Meanwhile, heat remaining tablespoon olive oil in a pan and sauté onion until golden brown.

Fluff couscous with a fork and mix in onions, pine nuts, and capers. Season to taste with salt and pepper.

From TheKitchn

Salmon Patties

I have been really digging the salmon patty for a little while now. I get the canned wild salmon (it is supposed to be higher in Omega 3s or something like that...) from Costco. I use two cans for this recipe. I have tweaked it here and there, the most important thing is to make sure that the oil is nice and hot before frying the patties. Otherwise it gets all crazy and uncooperative. Also, use vegetable oil or canola - olive has a high smoke point. Also, my kidlet who eats pretty much nothing but bread will eat this (I have to call it a "crabby patty" though, don't judge).

2 cans of salmon - reserve some of the liquid in case you need to make it more sticky
1/4 C bread crumbs
1/4 C milk
1 egg
a bit of fresh or dried dill
a bit of Old Bay seasoning
a splash of lemon juice
green onions (optional)

Whisk egg, milk, and seasonings together first. Add salmon and break up into smaller chunks, add bread crumbs. Form into patties and cook 3-4 minutes per side, depends on how crispy you like them.

I make a little sauce to go with it. I use mayo (mayo haters could probably use sour cream instead), lots of lemon juice (I don't think you can put too much in - at least half a lemon per half cup of mayo), a bit of kosher salt, and olive oil. Mix it all and adjust for taste.

Jamie Oliver's tagliatelle with spinach, mascarpone and parmesan

This pasta is pretty easy, and though I wouldn't classify it as healthy, it has spinach. And spinach, my friends, is a super food. Just ignore the cream and cheese part.

Ingredients

• 455g/1lb tagliatelle or spaghetti
• olive oil
• 2 teaspoons butter
• 2 cloves of garlic, peeled and sliced
• ½ a nutmeg, freshly grated
• 400g/14oz fresh spinach, washed thoroughly and finely sliced
• sea salt and freshly ground black pepper
• 120ml/4fl oz double cream
• 150g/5oz mascarpone cheese
• 2 handfuls of freshly grated Parmesan cheese

Directions:

Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

Found on Jamie Oliver's website

Bean and Kale Soup

If you are afraid of garlic, then this isn't for you. But don't be too scared of all those cloves, the soup doesn't end up being overpowering at all, in my opinion, of course. This soup has become a winter standby at our house. I make sure to cut the kale small so that it doesn't have to cook as long. The recipe says to simmer for an hour, but I've never done that. Usually 20 or 30 minutes is enough. I've never made the crostini with it, but I am sure it is good. Also, it is a good idea to add all the garlic at once, since it burns pretty fast.

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Dave Lieberman

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for the bruschetta
• 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
• 2 teaspoons dried oregano
• 1 (6-ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 quarts chicken stock, water, or a combination
• Salt and freshly ground black pepper
• 1 large bunch kale, large ribs removed, chopped
• 1 baguette

Directions

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

Serves 6-8

Found at The Food Network

Stove Top Macaroni and Cheese

Stove top Macaroni and Cheese

Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Serves 6 - 8

Found on The Food Network