Salmon With Broccoli And Rice
Found on instagram.com
1⁄4 cup brown sugar
2 tablespoons low sodium soy sauce
1 cup long-grain white rice
1 head broccoli, chopped (stems discarded)
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper
In a bowl, combine the sugar and soy sauce; set aside.
Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
Meanwhile, place the salmon and onion on a rimmed baking sheet.
Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes.
Serve the salmon and onion with the rice and the remaining glaze.
Garlic Shrimp With Asparagus
Found on homecookingmemories.com
2 tablespoons olive oil
2 1⁄2 cups sliced asparagus
4 cloves garlic, minced
salt and pepper
1 pinch crushed red pepper flakes
1 1⁄2 lbs shrimp, peeled and deveined
1 cup dry white wine
2 tablespoons lemon juice
Heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
stir in wine and lemon juice and bring to a boil, remove from heat and serve.
Ginger Beef, Mushroom & Kale Stir-Fry
1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
1/2 cup vegetable broth (or chicken/beef broth, or water)
3 Tbsp. rice wine vinegar
2 Tbsp. corn starch
2 tsp. ground ginger
1/4 tsp. freshly-ground black pepper
1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
2 garlic cloves, minced
2 Tbsp. olive oil
8 ounces baby portobello or button mushrooms, halved
4 ounces shiitake mushrooms, halved
3 cups chopped kale
2 green onions, thinly sliced
TO MAKE THE MARINADE:
Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
TO MAKE THE STIR-FRY:
Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Serve immediately over rice or quinoa, garnished with chopped green onions.
Orange-Ginger Carrot Soup
1 pound carrots
1 medium onion
6 garlic cloves
1 (2-inch) piece fresh ginger
3 tablespoons vegetable oil
1 large orange
4 1/2 cups chicken stock, homemade or reduced-sodium canned broth
1 bay leaf
Salt and pepper, to taste
1 bunch cilantro or fresh parsley
1/4 cup sour cream or plain yogurt
Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.