Last weekend I made a dish that took less than an hour! It felt really nice to eat so quickly; I almost was able to resist eating food while I cooked.
This recipe for Pan-Seared Salmon with Pasta and Spinach Cream Sauce is surprisingly simple and a great way to add spinach and salmon into your diet. I am working hard to eat fish and green vegetables more often. It really is hard work.
I used 6 ounces of spinach instead of 5 and would have been happy to have more as it wilts down to such a small amount that it is hardly noticeable. As the recipe's authors said, it has a light flavor for being a cream sauce.
I'll definitely make this one again. The only problem is what to do with the leftover cream. I've been pouring it on my apple crumble and making, as my roommate pointed out, really lazy Fettuccine Alfredo with it, grated Parmesean Reggiano, Salt, Whipping Cream, Parsley Pseudo-Pesto - idea from here, and whole wheat noodles.
I really wanted to make cobbler to go with my Pan-Seared Salmon with Pasta and Spinach Cream Sauce, but crumble was so much easier. The crunchy contrast of the cobbler topping with the softened apples was all I really wanted anyway.
I used Sally Schneider's Crumble recipe from A New Way to Cook, which you can find as the very last post here. My only alteration was using almond meal in place of sliced almonds. I had it on hand and was not looking for a really crunchy topping.
As you can see, maybe, the crumble had a very crumble-y texture. I was hoping for something a bit more cohesive as the topping. I plan to try a different topping recipe next time with the hope of finding what I'm looking for.
I always eat breakfast. It prevents me from being crank(ier than usual), jump starts my metabolism, and tastes good. Cereal is good, especially Kashi Go Lean Crunch, but not the healthiest choice so I am constantly looking for other options.
Now that is colder, I am almost always satisfied by oatmeal with raisins and a splash of milk. However, I sometimes want something different. Eggs may be a great breakfast, but making them and doing the dishes afterward isn't quick; I thought these muffins would be a good substitute (pictured below).
After eating 18 you would think I would have a stronger opinion about them. No luck. They are pretty simple to prepare, filling, and tasty yet the texture just seemed odd. Texture means a lot to me, so this might end up ruling them out. For now they are on my list of recipes to try again.
An unexpected perk of my new job is the free copies of Martha Stewart's Everyday Food that arrive every month. The downside is now I have access, without printing, to so many more recipes. The first issue I brought home inspired me to make three dishes i.e. way too much food for only me to eat.
The first one I made was Pureed Vegetable Soup and when you see the picture accompanying the recipe, you'll know why I absolutely had to make it right then. So pretty! Parsnips weren't my first choice, but the $1.00 per pound price at the Greenmarket swayed me.
It was super simple to put the soup together and it was a satisfying meal. The parsnips gave it a slightly sweet flavor with a hint of spiciness. I think I prefer parsnips when they aren't pureed and won't use them when I revisit the recipe.
