Sun-Dried Tomato coated Salmon with Couscous

Life as a working mom can be a challenge at times, isn’t it true ladies? because once our first job is over then starts our second job at home. It is anything from driving kids to and fro school, to going grocery shopping, and / or of course cooking and cleaning. If my husband asks at times if he can pick up dinner to help me with my tasks, my answer is always no. No.. because I watch my diet too closely to blow it on pizza or hamburgers, and no because I rather fix something that is healthy even it is quick and easy. This recipe is super easy. It may not be for everyone, but I enjoyed mine a lot.. then again, I loooooove fish;-)

Ingredients for 4: 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar, salt and pepper. 1 cup of water, 1 cup of chicken broth, 1 cup of semolina couscous, 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 ts of garlic powder, 1 tsp of dried parsley,  1 tbsp of olive oil. salt and pepper, 4 tbsp of pine nuts.

Utensils: 1 large round mold, octogonal silpat, medium-sized perforated sheet, and medium-sized silpat, saute pan.

In a small chopper, place 4 tbsp of sun-dried tomatoes, 2 tbsp of fresh basil chopped, 4 tbsp of nuts ( I used pine nuts), 2 tsbp of dried onion, 2 tsbp of brown sugar and chop well until all the ingredients are well-blended. Place the salmon filet on the silpat, sprinkle salt and pepper and cover the filet with the sun-dried tomato “paste”. Cook in a warm oven at 375 for 8-10 minutes. While the salmon is cooking, place the couscous, water, broth, and the other ingredients ( 1 tsp of paprika, 1 tsp of dried minced onion, 1/2 tsp of garlic powder, 1 tsp of dried parsley, 1/8 tsp of salt, and  1/16 tsp of pepper) in the large round mold. Cover with the octogonal silpat and cook for 5 minutes. When the couscous is cooked, fluff it up with a fork and add 1 tbsp of olive oil. Place a saute pan on a warm stove ( medium heat), and add the pine nuts. Saute the pine nuts until they become brown and golden. Keep stirring to prevent scorching.  Mix the pine nuts to the couscous. Et voila!

To serve, place the couscous on a plate and place the salmon on top. C’est tout!

Bon Appetit and Happy Cooking!!!

Steamed New Potatoes with Herb Butter

Being married to a German man can be quite a challenge?!?! Why because it is harder and harder to think of new ways to fix potatoes. Luckily today as I went to pick up those sirloin patties, I saw those new potatoes. New potatoes are so tasty on their own. There is really nothing you need to do beside steaming them and adding fresh herbs and butter…

Ingredients: 1 bag of new potatoes ( preferably white, they cook quicker than the red one and or the purple one and when you are in a hurry, it is what you need…), 1 tbsp of butter melted, 1/8 tsp of salt, 1 dash of fresh pepper, 1 tsp of chopped parsley.

Place the new potatoes in the round mold, add 1 tbsp of water and 1/8 tsp of salt. Place the octogonal silpat on the round mold, and cook them for 8-9 minutes in the microwave. Remove the potatoes from the round mold, peel the skin off, add the melted butter, the chopped parsley, the pepper and stir well. Add salt if needed. Et voila!!!

Bon Appetit and Happy Cooking!!!

Parmesan and Bacon Double-Baked Potatoes

With this dreary weather, all I want to cook for my family and I, is comfort food. I crave roasted fall vegetables, sweet potato puree, pumpkin veloute, winter squash soup, apple pies…  Of course those fares are nothing my husband would eat so I have to think of new recipes that he would enjoy. Today he had cubed steak, sauteed brussels sprouts, and double-baked potatoes.

Ingredients for the double baked potatoes: 3 medium-size potatoes, 3 fresh green onions diced, 1/2 cup of heavy cream, 1/2 cup of parmesan, 1/3 cup of crumbled bacon, 1/8 tsp of salt, 1/16 tsp of pepper.

Rinse the potatoes and place them in the round mold. Cover the mold with the octogonal silpat and microwave for 10 minutes. Remove the potatoes from the mold, and slice the top of the potato off. Scoop the potato out of the shell. Place the potato “meat”in a bowl, and with a potato masher, mash the potatoes. Add the 1/2 cup of warm heavy cream ( or skim-milk) and stir. Add the parmesan, the bacon, the diced green onions, salt and pepper and mix well. Fill the potato shells, sprinkle the top with grated parmesan and bake  them for 10-15 minutes in an already warm oven (375). FINI!

Bon Appetit and Happy Cooking!!!

Snap Peas and Carrots with Hoisin Sauce

How do you cook your snap peas? I have always steamed them, and then saute them with a bit of soy sauce and garlic or fresh ginger. Well now that I have those wonderful cookware from Demarleathome. I can have great snap peas with half the work;-)

Ingredients: 1 small pack of snap peas, 1 small pack of baby carrots, 1 tbsp of toasted sesame seed oil, 1 1 tbsp of hoisin sauce, 1 tbsp of light soy sauce, 1 tsp of fresh grated ginger.

Place the carrots and snap peas in the large round mold. Cover with the octogonal silpat. Cook in the microwave for 5 minutes. Meanwhile, place the other ingredients in a small saucepan and bring to boil. Let it simmer until it is becoming thicker and is reducing. Pour over the vegetables and serve. Tout simplement;-)

Bon Appetit and Happy Cooking!!!