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Recipes
Seared Salmon with Lentil Salad
By Joelene
Switch It Up: For a vegetarian meal, omit the salmon and fold 4 cups baby spinach or arugula and 1 Granny Smith ap...
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) olive oil
- 1 (1 1/4-pound) skinless salmon filllet, cut into 4 pieces
- Kosher salt
- Pepper
- 2 tablespoon(s) fresh lemon juice
- 2 teaspoon(s) Dijon mustard
- 2 stalk(s) celery, thinly sliced
- 1 small seedless cucumber, cut into 1/2-inch pieces
- 1/2 small red onion, finely chopped
- 1 can(s) (15-ounce) lentils, rinsed
- 1/2 cup(s) chopped fresh flat-leaf parsley or cilantro
Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
By Joelene
In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey
- 2/3 cup creme fraiche
- 1/3 cup whole-grain mustard
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- Kosher salt and freshly cracked black pepper
- 1/2 cup canola oil
- 4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)
Lentil-Potato Piz’aans with Broccoli Slaw
By Joelene
1. Preheat oven to 350°F
- 3 tsp. vegetable oil or olive oil, divided
- 1 tsp. mango chutney
- 1 tsp. cider vinegar
- 2 cups broccoli slaw or grated broccoli stems and carrots
- 6 new or baby red-skinned potatoes, thinly sliced (1 1/2 cups)
- 1 tsp. curry powder
- 1 15-oz. can Indian-spiced lentil soup, such as Amy’s Indian Golden Lentil Soup
- 1 cup frozen peas
- 4 garlic or tandoori naan
Mexican Pizza
By Joelene
Heat oven to 500ºF. Spread crust with taco sauce, leaving 1/2-in
- 1 large (10-oz) prebaked thin-crust pizza crust
- 3/4 cup(s) taco sauce
- 1 package(s) (12 oz) precooked fajita-style chicken strips
- 1 1/4 cup(s) frozen Southwestern corn blend
- 1 cup(s) shredded Mexican or taco cheese blend
- 1/2 cup(s) diced avocado
- 2 tablespoon(s) chopped cilantro
Pumpkin Pie Cake
By Joelene
Preheat oven 350. Grease and flour 9x13 pan
- 1 boxed yellow cake mix
- 1 stick butter (1/2 cup), room temperature
- 4 large eggs
- 2 cans (15 oz. each) pumpkin
- 1 can (5 oz.) evaporated milk
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 stick butter, cut into small pieces, chilled
- 1 cup chopped pecans
- Whipping cream
Orange Sunflower Slaw
By Joelene
1 | To make Dressing: blend all ingredients in blender until smooth
- Dressing
- 1/2 cup orange juice
- 3 Tbs. olive oil
- 2 Tbs. apple cider vinegar
- 2 Tbs. tahini
- 2 Tbs. coconut nectar or sugar
- 1 Tbs. fresh lime juice
- 1 Tbs. toasted sesame oil
- 2 tsp. minced ginger
- 1 tsp. finely grated orange zest
- 1 tsp. gluten-free soy sauce or tamari
- 3/4 tsp. salt
- Salad
- 3 cups shredded napa or green cabbage (1/2 head)
- 2 cups shredded red cabbage (1/8 head)
- 1 large carrot, julienned (3/4 cup)
- 1 English cucumber, peeled, flesh scooped out, and julienned (1 cup)
- 1 green pepper, thinly sliced lengthwise (1 cup)
- 1 cup raw sunflower seeds
- 1/2 cup finely chopped fresh mint
Marinated Flank Steak
By Joelene
Pour all ingredients including poked-steak into gallon bag
- 1 lb flank
- 1/4 cup soy sauce
- 1/4 tsp 4 blend pepper, freshly ground
- 1 tsp fresh garlic, crushed
- 1/8 tsp nutmeg
BBQ Twists
By Joelene
To plain BBQ-add the following:
- Southern-1/2 tsp hot sauce and 1/4 tsp garlic powder
- Curry -2 tsp curry
- Mexican-1 1/2 chili powder and 1/4 tsp garlic powder
- Sweet onion-1/2 cup firmly packed brown sugar, 2 Tbsp grey poupon mustard and 1 Tbsp dried minced onions
- Southwestern Chile-1 can (4 oz) chopped chiles, drained
Mashed edamame
By Joelene
Thaw edamame under running water for 3 to 5 minutes
- 1 lb frozen shelled edamame beans
- Zest and juice of 1 lemon
- 1 Tbsp olive oil
- ¼ teas salt
- 3 teas reduced-sodium soy sauce
- 3/8 teas black pepper
Marinades 2
By Joelene
A basic marinade ratio is one part acid, one part oil, one part aromatics, and salt and sugar to taste
- Acids
- Sherry vinegar: Considered the creme de la creme of vinegars, it is highly acidic and loaded with flavor. A chef favorite.
- Balsamic vinegar: A highly distilled vinegar flavored with caramel syrup.
- Red wine vinegar: The most common acid in vinaigrette. Opt for the most expensive you can afford; inexpensive varieties tend to be forgettable.
- White wine or champagne vinegar: These range from bland to grand. Sample a few brands and stick with the one that tastes best.
- Cider vinegar: A fruity vinegar with a bold kick.
- Raspberry vinegar: Light, bright, fruity and sweet, it’s a great choice for chicken and fish.
- Rice vinegar: A low-acid mild vinegar that blends with just about any flavor. Best in Asian-flavored marinades.
- Juices: The most common are lemon, lime and orange, but enzyme-rich pineapple and papaya work as well.
- Wine: Reds, whites and blends all work. Use inexpensive wines, but those you would be willing to drink.
- Oils
- Extra-virgin olive: The monounsaturated, heart-healthy oil’s flavors run from light and fruity to bold and peppery. For added flavor, opt for oils infused with garlic, chiles or citrus.
- Walnut: A nutty-tasting oil that pairs well with fish and chicken.
- Avocado: The natural fat extracted from the fruit, this oil is similar in texture and taste to olive oil. Use for Southwestern-style marinades.
- Canola: This mild-tasting oil allows other ingredients to shine. And it has the least saturated fat of any common cooking oil. In fact, this heart-healthy oil has less than half the saturated fat of olive oil.