Salmon with Roasted Red Pepper Quinoa Salad
2020, Eating Well, salmon, steelhead, Velik Favorites
Prep Time: 15 mins Cook Time: 15 mins Servings: Servings: 4 Source: eatingwell.com
3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons red-wine vinegar
1 clove garlic, grated
2 cups cooked quinoa (see Tip)
1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼ cup chopped fresh cilantro
¼ cup chopped toasted pistachios
This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week.
Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it’s just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.
Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.
WW SmartPoints = 7 Blue, 11 Green, 4 Purple
481 calories; 21 g total fat; 3.4 g saturated fat; 66 mg cholesterol; 707 mg sodium. 774 mg potassium; 31 g carbohydrates; 3.5 g fiber; 1 g sugar; 35.8 g protein; 1161 IU vitamin a iu; 6 mg vitamin c; 59 mcg folate; 99 mg calcium; 3 mg iron; 109 mg magnesium
*Recipes I want to try, 2020, Jo Cooks, Main Dish, Velik Favorites, zucchini
Prep Time: 15 mins Cook Time: 45 mins Servings: 6 Source: jocooks.com
1 1/4 cups all-purpose flour chilled in the freezer for 30 minutes
1/4 tsp salt
8 tbsp butter cold unsalted, cut into pieces and chill again (1 stick)
1/4 cup sour cream
2 tsp lemon juice fresh
1/4 cup ice water
1 large zucchini or 2 smaller ones, sliced into 1/4 inch thick rounds
1 tbsp olive oil
1 tsp garlic minced, roasted, fresh works as well
1/2 cup ricotta cheese
1/2 cup Parmesan cheese grated
1/4 cup mozzarella mozzarella
1 tsp basil dried
1 egg yolk for brushing
This Zucchini Ricotta Galette is made with a creamy three-cheese filling and an incredibly easy buttery pastry made from scratch. While this galette looks gorgeous, it requires just 15 minutes of prep! Perfect for your busy weeknights.
Make pastry dough: Add the flour and salt to a large bowl and slightly whisk. Cut the butter in pieces and add to the bowl. Using a pastry cutter or two knives cut but butter in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Prep zucchini: Cut zucchini into thin slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.
Prep the cheese: Mix the ricotta cheese, mozzarella cheese, Parmesan cheese and basil. In a small bowl, whisk the olive oil and the garlic together and add 1 teaspoon of the garlicky olive oil to the bowl with the cheeses and season with salt and pepper to taste and mix well.
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
Assemble galette: On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to prepared baking sheet. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk.
Bake: Bake for about 45 minutes or until golden brown.
Wrap leftover galette with plastic or store the slices in an airtight container. This zucchini galette tastes just as delicious cold as it does hot! You can zap it in the microwave or toast it up in the oven, but I like to just pull a piece straight from the fridge and enjoy.
Blue Brie Macaroni & Cheese
2020, elbow macaroni, Pasta, Velik Favorites
Prep Time: 5 minutes Cook Time: 15 minutes Difficulty: Easy Servings: 4 servings (approx 1 cup each) Source: adapted from happyveggiekitchen.com
200g (2 cups) dry macaroni (or other small pasta shape)
2.5 cups 2% reduced fat milk
2 Tbsp butter
6 oz blue brie (cambozola) or a mix of brie and blue cheese, roughly chopped
1 oz grated parmesan cheese
1 cup fresh baby spinach
A quick and easy stovetop mac and cheese recipe, using blue brie (cambozola), which makes a creamy, deliciously flavorful sauce.
Pour the macaroni and milk into a saucepan. Heat, stirring very frequently, until the milk begins to bubble. Turn the heat down and simmer for 10 minutes. Continue to stir at regular intervals. You may need to add more milk depending on how thick your macaroni is. If your macaroni isn’t cooked by the time your milk has cooked down, you’ll need to add more and turn the heat back up to bring it back to a boil.
Once the macaroni is cooked al dente, stir in the butter and cheese until melted. Assess the texture and add more milk if it’s too thick and sticky.
Finally, add the spinach and stir in until just wilted.
That was easy wasn’t it? Serve!
If you’re not using cambozola, use 170g of normal brie and then add another 50-100g of blue cheese. This would be perfect with a creamy cheese like gorgonzola or cashel blue. You could use a harder blue cheese such as stilton, but you may then wish to add more milk.