So my daughter, who is thousands of miles away, is sick. And the Dow fell off a cliff yesterday. And I was nursing a headache. And I forgot to schedule my car’s oil change. And today I have so much to do that I’ll never get it all done.
You know what?
I need food. And not just food–I need to cook.
Cooking is like food for the soul. I find it to be relaxing, meditative, comforting, and thoroughly enjoyable. I’ve wanted to share recipes on this blog for a long time, and this year when I realized I needed to do something new, food came to mind (as it always does).
So welcome to the inaugural edition of First Tuesday Recipes. On the first Tuesday of each month, I’ll be sharing some recipes I tried and liked over the past month and I hope you’ll share some, too. You can leave your recipes in the comments, or you’re welcome to email me at firstname.lastname@example.org and I’ll include them the next month’s post.
This month I’ve got a fish entree, a soup, and a salad to share. Another soup recipe comes courtesy of Sharon Aguanno, who tells me it’s one of her favorites.
Fish entree: Pan-Roasted Salmon with Soy-Ginger Glaze
I found this recipe on Foodandwine.com. Click here to visit the page. This is the entree in the photo at the top of the post (now you see why I never became a food stylist).
1/4 c. soy sauce
1 tsp. grated fresh ginger
1 tsp. honey
1 tsp. Dijon mustard
2 tsp. extra-virgin olive oil
4 six-ounce salmon fillets
Preheat oven to 350 degrees. In a small saucepan, combine soy sauce and ginger. Bring to a simmer; remove from heat and stir in honey and mustard.
Heat olive oil in a large ovenproof skillet. Sprinkle fillets with pepper and put them in the skillet, skin side up. Cook over high heat for 2-3 minutes, until golden. Turn the salmon over and spoon the ginger-soy glaze on top. Transfer skillet to oven and bake for 5 minutes.
I served this with wilted spinach and Jasmine rice. It was a big hit!
Soup#1: Slow Cooker Taco Soup
I found this on allrecipes.com. You can click here to visit.
1 lb. ground beef
1 med. onion, chopped
1 can (16 oz.) chili beans–do not drain
1 can (15 oz.) shoepeg corn–do not drain
1 can (8 oz.) tomato sauce
2 c. water
2 cans (14.5 oz. each) peeled, diced tomatoes
1 can (4 oz.) diced green chiles
1 pkg. (1.25 oz.) taco seasoning mix
corn chips, sour cream, shredded cheddar cheese, for garnish
In a medium skillet, brown ground beef over medium heat. Drain and place in the bottom of a greased slow cooker. Add all remaining ingredients except corn chips, sour cream, and shredded cheddar, and mix. Cook on LOW for 8 hours. Serve with garnishes, if desired.
Soup #2: Creamy Chicken and Wild Rice Soup
Sharon Aguanno found this recipe on allrecipes.com. Click here to visit.
4 c. chicken broth
2 c. water
2 c. boneless, skinless chicken breasts halves, shredded
1 pkg. (4.5 oz.) quick-cooking long grain and wild rice with seasoning packet
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. flour
1/2 c. butter
2 c. heavy cream
In a large pot, combine broth, water, and chicken over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
In a small bowl combine salt, pepper, and flour. Melt butter in a medium saucepan over medium heat, then stir in contents of seasoning packet until bubbly. Reduce heat to low and, one tablespoon at a time, add the flour mixture to the butter mixture to form a roux. Whisk in the cream, a little at a time, until fully incorporated and mixture is smooth. Cook until thickened, about 5 minutes.
Stir cream mixture into rice mixture. Cook over medium heat until heated through, about 10-15 minutes.
Sharon recommends adding vegetables to this soup, too. This is one I’m going to try before the end of February!
Salad: Rachael Ray’s Asian Charred Broccoli Salad
Thanks to my aunt, I get Rachael Ray’s magazine every month and I have to say I’ve never tried a recipe from that magazine that wasn’t a hit. This one, which I adapted a bit, is quick and easy. You can visit the page here.
3 tbsp. plus 2 tsp. peanut oil
1 1/4 lb. broccoli florets
1 tbsp. ponzu sauce (I used a citrus one I found in the grocery store)
2 tsp. rice vinegar
1 tsp. finely chopped garlic
In a wok or large skillet, heat 3 tbsp. oil over high heat. Add broccoli and cook, stirring, until broccoli is crisp-tender and beginning to char, about 6-8 minutes. Season with salt and pepper.
In a small bowl, whisk ponzu sauce, rice vinegar, garlic, and remaining 2 tsp. oil. Toss with broccoli and sprinkle with cilantro and peanuts.
I served this with a lemony breaded cod–another big hit!
I hope you get a chance to try a few of these recipes and that you’ll send in your own suggestions for next month’s First Tuesday Recipes post!
Until next time,