Sweet Chili Salmon with Cauliflower and Lime


Sweet Chili Salmon with Cauliflower and Lime
We wanted hot, sweet, sour, and savory all in one simple dish.


2 teaspoons chili powder
Kosher salt and pepper
1 large head cauliflower (3 pounds), cored and cut into 2-inch florets
1 tablespoon extra-virgin olive oil
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
2 tablespoons honey
2 tablespoons minced fresh cilantro
Lime wedges

1. To ensure uniform cooking, we prefer to buy a 1½- to 2-pound center-cut salmon fillet and cut it into four equal pieces.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Combine chili powder, 2 teaspoons salt, and 1 teaspoon pepper in small bowl.
3. Toss cauliflower with oil and 2 teaspoons spice mixture on rimmed baking sheet until well coated, then arrange in single layer. Line second rimmed baking sheet with foil. Place salmon, skin side down, on foil-lined sheet and brush tops of fillets with honey. Sprinkle remaining 3 teaspoons spice mixture evenly over salmon.
4. Roast cauliflower on lower rack until well browned and tender, about 25 minutes. After about 10 minutes, place salmon on upper rack and roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 12 minutes. Sprinkle cauliflower with cilantro. Serve cauliflower with salmon and lime wedges.

Why this recipe works – Coating salmon fillets with a combination of chili powder, salt, pepper, and honey before roasting creates a gorgeous, flavorful crust.

Source: Cook’s Country (4 servings)

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Carrot Ginger Soup


This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.


  • 1 tablespoons unsalted butter (use oil for DF)
  • 1 large white onion, chopped
  • 3 cups reduced-sodium vegetable broth
  • 1 lb. peeled baby carrots
  • 1 tablespoon grated fresh ginger
  • ¼ cup reduced fat sour cream (tofutti sour cream or coconut milk for dairy free)
  • kosher salt and white pepper to taste
  • 2 tablespoons fresh micro greens or chives, for garnish


1.In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
2.Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
3.Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
4.Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.


• Total Time: 45 Minutes

Source: Skinny Taste (Servings: 4 | Yield: 5 cups)

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Road trip to Kirkland, Bothell, Mukilteo


We went and checked out the new area where my hubby be working in Kirkland on Lake Washington. We then went to a great restaurant in Bothell and then ended the day close to home at the lighthouse.


Chiccarones with spicy cheese sauce!

Yam Tacos & Chicken Tinga

Mushroom Quesadilla

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Restless Midnight Sewing


Block 19 – 1880’s Sampler and first crazy block.

via PressSync

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To all the college moms: Don’t watch a show about people on an island starving the night before your son is packing for the new semester. You end up packing him the whole pantry and then some.

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All aboard?


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1880’s Sampler, Block 18


A log cabin block this time!

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1880’s Sampler, Block 17


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Chicken, Kohlrabi and Cashew Stir Fry

This recipe cooks in a snap, so make sure to prep all your ingredients before you start to stir fry. If you’ve never used kohlrabi, you’re in for a treat. It adds a nice crispness, just like water chestnuts.


3 tablespoons soy sauce
2 teaspoons honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 lb. boneless, skinless chicken thighs, Trimmed of fat and sliced ½-inch thick
½ teaspoon salt
2 medium kohlrabies, peeled, sliced ½-inch thick, slice again to look like short French fries
½ cup roasted, unsalted cashews
2 green onions, thinly sliced

1. In a cup, mix together soy sauce, honey, and cornstarch. Set aside.
2. Heat a large non-stick frying pan over medium-high heat.
3. Add oil, garlic, ginger, chicken, and salt. Cook and stir until chicken is almost cooked, about 3 minutes.
4. Add kohlrabi and cashews; cook and stir until chicken is cooked, about 4 minutes.
5. Add soy sauce mixture. Cook and stir for 1 minute. Stir in green onions and serve.

Chicken, Kohlrabi and Cashew Stir Fry Tips:

Sugar can be substituted for honey.

Add red pepper flakes or hot sauce to add a kick.

I use chicken thighs because of their flavour and they don’t dry out like chicken breasts do as they cook. That said, if you prefer, you can substitute chicken breasts for thighs, just remember, they’ll cook quicker.

Serve with rice or noodles.

To save time, rather than finely chopping garlic and ginger, try finely grating them.
Source: Kary Osmond (4 servings)

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