This weekend my brother- and sister-in-law were visiting from Quebec City. It was so nice to see them, we went to Toronto Island (it was my first time!) and the weather was fantastic. However, I didn’t have much time for meal planning, so I just rifled through some old recipes I’ve saved over the years. I don’t remember where they all come from, but I will give credit where I can!
– Baked mustard salmon
I had this recipe at a dinner party a few years ago and I was very impressed, especially when I found out how straightforward it was to make. The hostess listed off the ingredients right there at the table, and it was so simple that I made it from memory the following week. I’ve turned back to it many times since then, especially when I’m pressed for time or inspiration. Thanks, Liz!
4 salmon fillets
4 tbsp Dijon mustard
4 tbsp fresh lemon juice
2 tsp dried thyme
2 tsp dried rosemary
2 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
1. Make three or four 2-inch-long, 1/4-inch-deep, evenly-spaced slits along the top of each salmon fillet.
2. In a shallow dish, whisk together mustard, lemon juice, thyme, rosemary, oregano, salt and pepper. Add salmon to the bowl, and turn to coat both sides. Cover with plastic wrap and refrigerate 15 minutes. Reserve the marinade.
3. Preheat oven to 450° F. Coat a shallow baking pan with cooking spray. Place salmon in the dish and pour the remaining marinade over the salmon. Roast 10-15 minutes, until fish is fork-tender.
A simple, heartwarming soup for autumn.
1 pound cubed beef stew meat
3 tbsps all-purpose flour
2 tbsps olive oil
1 tsp salt
1/8 tsp ground black pepper
4 cups water
1 onion, finely diced
1/4 tsp paprika
1 clove garlic, minced
1 tsp Worcestershire sauce
1 bay leaf
3 carrots, quartered
3 potatoes, peeled and quartered
1/4 cup cornstarch
1/2 cup corn
1. Coat beef in flour and then, in a medium pot, brown beef on all sides in olive oil.
2. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leaf. Bring to a boil. When water boils, reduce heat to low and cover. Let simmer for 2 hours or until meat is tender.
3. Add carrots and potatoes and simmer for 45 minutes or until tender.
4. Remove bay leave and meat from stew.
5. In a small separate bowl, add 1 tablespoon flour or cornstarch to a bit of cold water and mix until dissolved into a thick white liquid. Slowly pour this mixture into the stew while stirring, in order to thicken the stew. Let simmer for a few minutes.
6. Once thickened, return meat and add corn to stew. Heat through and serve.
The recipe below is pretty much taken verbatim from All Recipes. It’s incredibly tasty, and reheats really well for lunch the next day.
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tbsp vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced
1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
3. Serve with warm tortillas and toppings.
I have yet to actually make this recipe, but I saved it awhile back and I intend to try it this week. I found it over at All Recipes.
4 potatoes, peeled and cubed
2 tbsps vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 tsps ground cumin
1 1/2 tsps cayenne pepper
4 tsps curry pow der
4 tsps garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 tsps salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk
1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low , cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger,
and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving over rice.
This is the only recipe this week I didn’t already have saved. I found it browsing through some of Deb’s old recipes over at Smitten Kitchen.
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
2 tbsps olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
1. Preheat oven to 375 degrees F.
2. Pour tomato puree into bottom of an oval baking dish. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
3. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
4. Cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. Arrange the slices concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
5. Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Cover dish with a piece of parchment paper cut to fit inside.
6. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
7. Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.