Oh Boy, Just Taste That Soy!

You want to keep eating that healthy fish, but you don't want to be bored, and you don't want to spend too much time in the kitchen. This meal is refreshing, easy and just different enough to stimulate those taste buds. Why don't you give it a try?

 

Asian Salmon and Soba Noodle Bowl

Recipe for four servings

1 salmon fillet per person (6 oz. each), in this case 4

1/2 cup low salt soy sauce

1 clove of garlic, pressed through garlic press

1 tablespoon sesame oil

1. Heat  the sesame oil in a skillet large enough to hold all four salmon fillets. Add the garlic and stir about 30 seconds. Add the salmon and then pour over about half of the soy sauce. Let it cook at medium high until the salmon is done and assumes some of the hue of the soy sauce. Add soy sauce as necessary to keep the salmon moist.

4 oz of soba (buckwheat) noodles

2.  In a pan large enough to accommodate the noodles, heat water to boiling. Put in the noodles and boil about 3 minutes until done. Drain.

4 cups of mixed lettuce

1 cup chopped cucumber

1/4 cup thinly sliced purple onion

1/4 cup bean sprouts

3. Divide ingredients equally into four noodle bowls, top with noodles and salmon. Drizzle over the top with a teaspoon of olive oil and a teaspoon of rice vinegar for each serving. Stir and serve. Then watch it disappear.



Not My Grandmother's Creamed Cod

My Grandma Margie made an absolutely delicious creamed cod that she served over mashed potatoes. It was a rich, warm, and cozy comfort food that filled all the empty spaces. I do have my grandmother's cookbooks, complete with notes, and I wanted to create a meal with the same embracing feel but that included more nutrition than cream and cod. This is the result. Mike loved it!

Vegetable Creamed Cod

Is it a Chowder?

1 pound salt cod, you know the kind that comes in the little wooden box, cut them into chunks

1/2 stick of butter

1 cup of sliced mushrooms, I used baby bellas

1 1/2 cup chopped broccoli

2 cups frozen corn

1/4 cup flour, cold water

4 cups skimmed milk

1/2 cup sour cream

ground black pepper

mashed potatoes (1 cup per serving)

1. Melt butter in soup pot, saute broccoli, mushrooms, and corn until vegetables are soft.

2. Mix the flour in about 3/4 cup of cold water. Put in a closed container and shake until there are no lumps. Pour the flour mixture over the vegetables in the pot. Stir in the sour cream. Add the skimmed milk. Heat until bubbling and thickened.

3. Add the chunked cod into the pot and cook until done. Stir in cracked pepper to taste.

Serve the hot creamed cod and vegetables over the potatoes.



Hear the Swordfish Call as You Walk in the Fall

Swordfish and Pasta Salad

Walk in the door after a brisk walk in the rich and fragrant colors of fall, and in no time at all create this salad that somehow bridges the seasons.

Serves 4 generously

3/4 cup of extra-virgin olive oil
1  pound fresh swordfish, cut into cubes
1 large purple onion, cut into bite sized chunks
2 cups of mixed color bell peppers, cut into 1 inch chunks
1 garlic clove, chopped
1/2 cup good quality red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon orange zest, grated
2 cups bow tie pasta, cooked, al dente
3 tablespoons capers, drained and rinsed
4-6 cups mixed greens


1. Heat half the oil and brown the swordfish cubes. Place into a large bowl. Then discard the cooking oil.

2. Heat the remaining oil in a skillet. Add the onion and saute until just starting to go soft. Then add peppers and garlic and  cook until slightly soft.

3. Pour vinegar and the seasonings into the skillet. Heat through. Add the salt.

4. Pour all of this over swordfish in the bowl. Add the bowtie pasta and toss. Next add the capers.

5. Serve over fresh greens.

Enjoy the rich flavors and colors of this dish, a healthy dinner following your autumn stroll.