Cooking Hussy


Roasted Salmon March 5, 2010

Filed under: Main Dish — cookinghussy @ 12:11 pm

I had a mishmash of things in the fridge and cupboard and managed to piece together a very pretty, healthy (though lacking on vegetables) and delicious dinner. Some frozen salmon from the freezer, an almost to old to use bulb of fennel from the fridge, a marinade of staples and a quick roast brought this salmon together. I often find myself wanting to use the same soy sauce based marinade for fish, but I enjoy when I find something new. Served with a side of curried french lentils and I was full for hours.

  • 2 pieces of salmon
  • 2 T. balsamic vinegar
  • 1 T. thyme
  • juice from 1/2 an orange
  • 1 clove garlic, minced
  • 2-3 T. olive oil
  • salt/pepper
  • several slices of oranges
  • 1 bulb fennel, sliced

Heat the oven (or toaster oven, which is what I used) to 425 degrees. Mix together the marinade and place fish in the dish. I let this sit for about 1/2 hour before placing on a pan, topping with the fennel and oranges and pouring the rest of the marinade over the fish. Roast for about 15 minutes (shorter if the fish isn’t as thick), check to make sure it’s done and serve immediately.

Notes: The original recipe online called for lemons, but I didn’t have any. I also didn’t have balsamic vinegar so I used my cream of balsamic. It all worked out in the end!

Servings: This made 3 servings


Smoked Turkey Rueben March 2, 2010

Filed under: Main Dish — cookinghussy @ 9:00 pm

Oh baby! I’m finally getting my appetite back now that I’m in my second trimester. My interest in cooking, let alone something new and untried, dropped dramatically during my first trimester. I stuck to things that I hoped my body would tolerate, safe food! But finally, I’m back in the kitchen, trying new things and throwing together recipes. This one was from The Kitchen Sink and I made it work even for my pregnancy restrictions (just heated the deli meat up first before putting it on my sandwich to grill).

  • 2 cups thinly sliced green cabbage (about 4 oz.)
  • 3/4 cup finely diced kosher dill pickle (from 1 large)
  • 2 tsp. cider vinegar
  • Kosher salt
  • 1/2 cup plain yogurt (full or low-fat)
  • 3 oil-packed sun-dried tomatoes
  • 2 Tbs. canned or jarred tomato sauce (pure, pureed tomatoes)
  • 8 slices whole wheat bread (I used rye bread)
  • 12 thin slices smoked turkey
  • 8 thin slices Swiss cheese
  • 2 Tbs. unsalted butter, softened

In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 tsp. salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes. Meanwhile, pulse the yogurt, sun-dried tomatoes, and tomato sauce in a food processor until the tomatoes are finely chopped. (I just diced everything up and mixed together since I didn’t want to dirty the food processor.)

Squeeze the cabbage mixture to remove any excess liquid and return to the bowl. Toss the cabbage with 2 Tbs. of the yogurt mixture.

Spread the remaining yogurt mixture on one side of each slice of the bread. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices. Spread the outsides of the sandwiches with the butter.

Heat a large grill pan, skillet, or stovetop griddle over medium-low heat. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more. Cut the sandwiches in half and serve.

Notes: A lovely and lighter version of the classic Rueben, which Chris and I both love.

Servings: As many as you want!