Springify and Salmon with Roasted Asparagus

It is finally starting to feel like spring here. The sun has been shining and the snow is melting. I have the windows open in my house and I am starting to put out some springy things.

Birdhouses my girls made with their Grandma

My tulips

This supper could not have been simpler! I put some olive oil and herbs on a foil-lined baking pan. I put the salmon on the pan and sprinkled lots of dried herbs on top of the salmon. Then, I put the asparagus on another pan, drizzled them with olive oil and salt and pepper. Baked both at 375F for 15 minutes (I took the asparagus out after about 10 minutes). Strawberries for dessert. Yummmmmmmmm!

A Breath of Fresh Air and Parmesan Crusted Salmon

I absolutely love this home featured in House Beautiful magazine. Jill Brinson is a designer and this is her home in Atlanta.

Enjoy and then go try this yummy salmon recipe. It is so tasty! Can you just picture yourself cooking in that gorgeous kitchen?! And the backyard....love it.

Parmesan Crusted Salmon

Makes 4 servings

1/2 cup Parmesan cheese
1 cup Italian seasoned bread crumbs
1 teaspoon dill weed
1 cup white wine
1/4 cup teriyaki sauce
1 tablespoon melted butter
1/4 cup chopped red onion
1 tablespoon minced garlic
2 pounds salmon steaks

In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.

In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.

Press one side of each salmon steak into the Parmesan cheese mixture. (I breaded both sides.) Place steaks crust side up in saucepan with white wine mixture.
Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes***, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

***I always end up burning mine, so I pan-fry it for a few minutes on each side and then bake it in a 375F oven til done, maybe 10 minutes or so.

Grilled Avocado and Tomato Salad

This recipe was in the latest Kraft email that I received. It looks so good. I never knew you could grill avocado??

4 large avocadoes (1-1/2 lb./675 g)
3 Tbsp. lemon juice
2 cups grape tomatoes, cut in half
1/2 cup finely chopped red onions 2 cloves garlic, minced
1/2 cup KRAFT Extra Virgin Olive Oil Pesto Parmesan Vinaigrette Dressing
1/4 cup pine nuts, toasted

HEAT barbecue to medium heat.

CUT avocados lengthwise in half; remove and discard pits. Scoop out flesh of each half in one piece with large spoon. Add to lemon juice in medium bowl; turn over to evenly coat both sides of each. Transfer avocados to barbecue; set juice aside for later use.

GRILL avocados 4 min. or until lightly browned on both sides, turning after 2 min. Return avocados to bowl of juice; turn over. Let stand in juice until cooled. Drain; discard juice. Cut avocados into 1/2-inch cubes; place in large bowl.

ADD all remaining ingredients except pine nuts; mix lightly. Transfer to platter; top with pine nuts.

Broccoli Salad with Avocado

I always get Dr. Andrew Weil's newsletters, I like his Eastern and Western approach to medicine. He also includes some recipes and this was one that sounded good and that I am going to try. It contains two superfoods!

~ 1 lb. broccoli

~ 1 ripe avocado

~ 2 Tbsp. extra virgin olive oil

~ 2 Tbsp. freshly squeezed lemon juice

~ 1 Tbsp. grainy prepared mustard

Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until it is just crunchy-tender and bright green, then drain it well, and cool.

Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli.

Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed.

Toss the broccoli and avocado with the dressing.

~ from Drweil.com

Easy Marinated Veggie Salad

Tonight I made a super easy marinated vegetable salad. I actually LIKE broccoli this way. I guess because it is marinated in yummy salad dressing. But it works. Does it ever, all of my kids ate it! And not just one bite but lots of bites.

I used:

~ grape tomatoes

~ cauliflower

~ broccoli

~ chickpeas

(I was going to use green beans but then realized I didn't have any)

Cut up veggies and toss with your favourite salad dressing. I used Kraft Classic Herb. It was delicioso! Let it sit in the fridge for an hour at least, if you can, before eating.

(I loved the above photo, I found it on myrecipes.com, as you can see, you can add whatever veggies you have on hand).

Eat your Veggies

I don't like broccoli.  I'm really trying.  The other night I made carrots and broccoli and used a 'veggie gravy' I got from the Woman's show.  You can find them with the other packaged instant gravies in your local supermarket.  It was basically a cheese sauce and it was really good.  I had to drown my broccoli in it but I ate it. : )  I do like raw broccoli or at least I tolerate it.  So that's something.  It's a super food!  If you have any recipes for broccoli, send them my way.

Curried Sweet Potato Soup

My friend who contributed this recipe said her hubby raved about this soup. They both loved it!! And it has 3 super foods in it!! This sounds perfect for a crisp, fall day!

~ 1 large sweet potato
~ 3/4 cup canned light coconut milk
~ 2 1/4 cups vegetable or chicken broth
~ 1 red bell pepper, cored, seeded and diced in to 1/2 inch pieces
~ 1 1/2 tsp curry powder
~ 1 15 ounce can adzuki beans (she used Kidney beans and they were great)
~ 2 packed cups coarsely chopped baby spinach leaves
~ 1/4 cup coarsely chopped mint or cilantro
~ 1/2 tsp sea salt

Microwave sweet potato until very tender. Split potato in half with a knife. Use a pot holder to hold each half and scoop pulp into a medium saucepan.

Add coconut milk and mash with a potato masher until fairly smooth. Stir in broth, red pepper and curry powder. Bring to a boil and then reduce heat and simmer 10 minutes.

Stir in beans and heat through. Stir in spinach; keep stirring until just wilted. Ladle into 4 shallow bowls and top with mint or cilantro and salt.

Enjoy!

~ Courtesy of Sarah B.

Super Foods

We've all heard of these foods that are super healthy for us and how we need to increase our consumption of them to reduce heart disease, reduce our risk of cancer and lower cholesterol. I was reading my recent copy of FITNESS magazine and they had an article on super foods as well as a calendar of recipes for the entire month of October.

I was pleasantly surprised that I am better now than I used to be about incorporating these foods into my diet. All except maybe broccoli. Not a fan. But I'm trying! If anyone has any yummy recipes for broccoli or recipes that include any of these super foods, email me and I'll share them with our bloggies.

Broccoli

Good for your bones and reducing risk of cancer

Microwave it to preserve up to 90% of broccoli's vitamin C (Steaming or boiling holds just 66% of nutrient).

Salmon

Source of Omega-3 fatty acids which help to reduce heart disease, cancer and depression. Also good for your brain and memory!

Dark Chocolate

Just one-fourth of an ounce daily can reduce blood pressure. Rich in antioxidants which reduces bad cholesterol and increases good cholesterol.

Potatoes

Red and sweet potatoes help in cancer fighting and are immune-boosting. Contain about same amount of folate as spinach or broccoli!
Let potato cool before eating. It helps you burn about 25% more fat after a meal due to a fat-resistant starch.

Walnuts

Contains the most omega-3 fatty acids of all nuts. Improves mood and fights cancer. Helps to regulate sleep, have a few for dessert!

Spinach

Contains lutein - good for your eyes, immune-boosting antioxidants. Most effective out of all cancer-fighting fruits and veggies.

Avocado

Rich in healthy fats, lowers cholesterol. Contains folate and fiber which helps reduce heart disease. Add it to your salad to increase absorption of key nutrients in other foods!

Garlic

Powerful disease fighter, can inhibit bacterial growth including E. coli.

Anti-inflammatory properties, lowers cholesterol and blood pressure. Don't expose garlic to high heat for more than 10 minutes or it will lose it's important nutrients.

Beans

Eating a serving of beans, peas or lentils 4 times a week can lower risk of heart disease by 22%. May also help to reduce risk of breast cancer.

The darker the bean, the more antioxidants (good stuff) it contains.

Click on the word calendar above and it will take you to the super food recipes for everyday of this month! It also has a link to print a calendar out if you wish. Now go out and buy some superfood! Or at least one, it's a good start. : )

~ Info courtesy of Fitness Magazine

Broccoli Chicken Casserole

1 can of Cream of Mushroom Soup
1/2 cup milk
1/4 tsp. ground black pepper
1 cup broccoli chopped fine (or 1 cup of frozen mixed vegetables)
2 cups cubed cooked chicken
2 cups egg noodles or spiral pasta noodles

1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

Bake at 400°F. for 20 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese and a couple more pinches of parmesan cheese. Put back in oven for a couple more minutes til cheese is melted.

~ Campbell's Soup recipe