Honey Mustard Crusted Salmon

The other night I made a salmon dish I got from my new blog friend Must Love Chutney.

She called it Baked Honey Dijon Salmon, but I've been referring to it as Honey Mustard Crusted Salmon. It was delicious, I would say one of the best ways I've prepared salmon to date.


All dressed up and ready to bake.

Click here to see a great way to make delicious salmon and show off to family and friends. Must Love Chutney's Baked Honey Dijon Salmon Recipe

The only change I made was omitting the pecans due to a nut allergy in our house.
Thanks Must Love Chutney!


Even my picky three year old loved it.

Peanut Butter & Jelly Cookies (or just Peanut Butter Cookies)- Deviously Delicious!

I kept seeing peanut butter cookie recipes this week all over the internet. Is July official Peanut Butter Cookie Recipe month? Weird.

I wanted a peanut butter cookie that had all the best characteristics: chewy, not cakey, somewhat fugdey texture, sweet, and salty. I also needed it to have enough healthy stuff in it to make me feel good about letting the kids eat them all week long-- my dirty little secret is that I make cookies packed with veggies, then let my kids eat them with breakfast. My Deviously Delicious Peanut Butter Cookies are full of carrots, stone ground whole wheat flour, and ground flaxseed. So in reality, they are Peanut Butter Carrot Cookies! And they are amazing, no-- I'm not bragging, they were really that good.



I made these two ways. I made half as plain Peanut Butter Cookies, and I made the second half as Peanut Butter & Jelly Cookies. Before baking, I rolled each cookie dough ball in a little raw sugar, which I normally would never do to a cookie. I think it definitely added to their delish-ocity-- and the bonus was-- it actually made them look sparkley and gorgeous (see photo at top).

Anyway, my husband and I, and our four year old preferred the ones with the "jelly". My three year old didn't want to try those, he wanted the plain ones. We all thought they were the best cookies we've made to date.



So if you want to eat your PB & J sandwich in the form of a cookie-- here's how to do it:

Prep Time: 25 minutes
Cook Time: about 10-11 minutes

Tips:

1. Take the butter and eggs out of the refrigerator at least 30 minutes prior if possible.
2. Use baking paper for best results.
   

Ingredients:

• 3/4 cup butter (I used salted)
• 2 tablespoons olive oil
  
• 1 1/4 cup chunky or smooth peanut butter (I used half & half)
• 1 cup sugar (I use raw), any whitish sugar is fine + a little extra to roll the cookies in before baking
  
• 1 cup brown sugar packed
• 2 eggs
• 1 teaspoon vanilla extract
  
• 1 carrot finely grated
  
• 1 3/4 cups white flour
• 3/4 whole wheat flour (I used stone ground whole wheat flour)
  
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon quality salt (preferably sea salt) + a little extra to roll the cookies in before baking
  
• 1 1/2 teaspoon baking soda
• 1/2 cup fruit spread- for filling if desired (I used strawberry preserves St Dalfour brand I think. I would definitely not recommend using jelly-- you want a jam or preserves/all fruit type)

C is for Cookie, it's good enough for me:

1. In a large bowl cream butter, olive oil, peanut butter, and sugar together until blended.
2. Beat in eggs.
3. In a separate bowl combine white flour, wheat flour, ground flaxseed, baking powder, salt, and baking soda. Give a little stir.
4. Stir dry ingredients into butter mixture. I use a hand mixer-- you use what you've got. Do not overmix.
5. Fold carrots into batter. Do not overmix.
6. If you have the time refrigerate the batter for 1 hour. If you don't, take out a softball size heap of the batter and put in a separate bowl, then refrigerate the rest until you are ready for it... and take it out one batch worth at a time... at least, that's how I did it.
7. Put some sugar on a small plate to roll the dough balls in.
8. One at a time, make 1 inch balls (I use my cookie scooper) and roll them onto the plate of sugar. -- tip: try not to touch the dough too much when rolling, you don't want them to get mushy or warmed by your hands.
   
9. Place on cookie sheet, not too close together.
10. If you want to make cookies without the jam filling proceed to #11. If you want to make with jam filling: 1) Take fruit spread and stir it vigorously for about 30 seconds with a small spoon to kind loosen it up. 2) Using the the tip or back of a small spoon (I used the back of my smallest. measuring spoon-- the 1/4 tsp.) make a slight indentation in the center of each cookie--do not flatten cookies. Just make a slight thumbprint-- hmmm, just realizing you actually could use a finger if necessary. 3) Then drop a small amount of fruit spread into the spot.
    
11. Bake for about 10-11 minutes-- ok, maybe 12. You're looking for them to be golden brown, if they are still whitish go another minute or two.
12. Immediately, carefully transfer cookies to a wire rack to cool.

Peanut Butter & Jelly Cookies- filled and ready to bake.

Just some additional info you may be interested in:

Regarding the salt: I used a soft pink, flaked salt. Now that I've been turned onto pink salt, I use it in almost everything, it's mild, light, flakey, and looks so gorgeous on food. On the other hand, any old salt will work!

Pesto, Pesto, it's the Besto

This recipe kills three birds with one stone-- wow, that's really doesn't sound like a nice thing to say. This recipe can be made three ways: Rocket Pesto, Arugula Pesto, or Spinach Pesto- yum, yum, and yum.

As you will see below, cream cheese is an excellent complement to pesto, so they are very often paired together.

Here's some ways I recommend using your pesto:

• Over pasta as a sauce.
• On pizza instead of tomato sauce, or in little dollops- as a topping.
• Toast a hearty bread, spread some cream cheese on, then spread pesto over the top. Add a tomato on top, and a basil leaf if you're so inclined. This is my favorite use for pesto.
• On crackers with cream cheese.
  
• Make into a torta by layering pesto, cream cheese, and sundried tomatoes-- probably best done on a springform pan.
• Use on sandwiches instead of mayo or mustard.
• Coat chicken in and bake.
• In/ on omelettes or quiche.
  

Pesto on toasted 5-seed bread, topped with cream cheese, pesto, tomato, and basil.

How to make it all happen:

Prep Time: 10 minutes

Ingredients:

• 1 1/2 cups either rocket, arugula, or spinach
• 1 1/2 cups fresh basil
• 3/4 cup (approximately) pine nuts
• 1/2 cup Parmesan cheese (I used mostly freshly grated, but when I didn't have enough I added some store bought grated from a bag)
• 1/3 cup extra virgin olive oil

Making pesto is super easy:

1. Toast the pine nuts for a couple of minutes. I just stuck them in the toaster oven on baking paper and turned the dial to "lightly toast". Some of them burned on, but I tasted them and they were delicious burnt, so I still used them in the pesto.
2. Throw toasted pine nuts and all remaining ingredients in the food processor, or blender if you don't have a processor-- and turn it on.
   
3. Turn off and scrape the sides, then give it a go again-- add more oil olive if it's too thick. Personally, I like it thicker and less oily, but if you like it thinner (for using over pasta especially) add more oil.
4. Taste it before serving it to people, to make sure it's delicious-- if not salty enough, add more Parmesan or a little salt.

On top of Spaghetti- Meatballs... or Turkey Meatballs, or Chicken Meatballs-- Your Choice.

Whenever I feel like eating real Italian Homestyle Cooking in the comfort of my own home, I go to these meatballs. I usually make a double batch so I can freeze some, or we just eat them in all sorts of way over a few days.

The trick here is that they taste best when you use a combination of meats-- or you can use just ground turkey/chicken if you want turkey or chicken meatballs. I bought 2lbs (1 kilo) of ground meat-- 1/3 chicken, 1/3 veal, 1/3 pork. You could also use beef instead of chicken, I don't think it makes a big difference in taste either way.

Way to use your meatballs:

• The obvious-- Spaghetti and Meatballs
• As a topping on homemade pizza
• Meatball sandwiches, top with a little red sauce and possibly mozzarella cheese
• Heat them up and put on top of a salad-- no, I'm serious-- it's really good

Here's how to make delicious Meatballs:

Prep Time: 10 minutes
Cook Time: 60 minutes

Tip: For the 2lbs (1 kilo) of ground meat required I recommend using 1/3 ground chicken or turkey, 1/3 ground veal, and 1/3 ground pork. More traditional Italian cooking will use 1/3 ground beef, 1/3 ground veal, and 1/3 ground pork. OR they are excellent using only ground chicken or turkey!

Ingredients:

• 2 lbs. ground meat (see tip above for which meats are best together-- chicken, turkey, pork, veal, & beef)
• 2 eggs (a good rule of thumb in this type of recipe is 1 egg per pound (1/2 kilo) of meat
• 1/2 cup of milk or less-- to make moist
  
• 1/2 cup of bread crumbs
  
• 1/2 cup or more finely chopped flat leaf (aka- continental) parsley (preferably) OR about 1 1/2 tablespoons dried parsley
• 1 cup either grated Romano cheese or grated Parmesan cheese-- I've used both and they taste almost identical
• 1 teaspoon salt
• Olive oil for frying

How to get on top of spaghetti:

1. Wash your hands, because you're going to mix with them.
2. Combine all ingredients except olive oil, and mix with your hands until everything is incorporated together.
3. Form little meatballs with your hands-- mine are normally a little larger than a ping-pong ball-- you get to choose your own size here.
4. Pour about a 1/4 inch of olive oil in a large non-stick frying pan and heat on medium low.
5. When oil is hot, carefully place meatballs in pan making sure they are not touching each other. Make sure oil is not too hot (splattering).
   
6. Let first side brown --probably about 5 minutes. Then using tongs (so they don't break), flip them over and brown the other side.
7. After about 5 minutes check browness (I like mine well done-- see photo).
8. Lastly, with tongs-- I like to turn the meatballs on their sides and cook the edges-- so basically I end up with somewhat of a crispy outside, all the way around.
9. When all sides of the meatballs are browned I place them on top of paper towels on a plate to cool.
10. See above for numerous ways to devour your meatballs. Yum!
    

Coconut Chocolate Chip Oatmeal Cookies- Deviously Delicious!

I've just started baking within the last couple of years-- oh no, that's not correct-- I just started baking things that taste delcious in the last couple of years.

My kids and I made these cookies this past weekend and they were amazing. We ate the entire first batch before the second was even finished baking.

One tip which I think has made a marked improvement in my results is: take the butter and eggs out of the refrigerator about 30 minutes prior to take the chill out of them.

A second tip someone turned me on to was using baking paper (click here to see). This stuff rocks. I no longer need to grease cookie sheets (and I use it to bake salmon on too!)-- and then easy clean up. I cannot believe I have been cooking this long with out it!



So here's a recipe for yummy cookies which you will love:

Prep Time: 20 minutes
Cook Time: 9-11 minutes per batch

Ingredients:

*Tip- if you do not have whole wheat flour, rolled oats and/or ground flaxseed you can substitute the missing amount of either/all with regular flour.

• 1 cup butter
• 1 cup sugar (I use organic raw sugar)
• 1/2 cup light brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut flavoring (optional)
• 1 1/4 cups all purpose flour
• 1/2 cup whole wheat flour (I try to use organic stone ground whole wheat flour)
• 1/2 cup rolled oats
• 1/4 cup ground flaxseed (also known as ground linseed)
• 1 teaspoon baking soda
  
• 1 teaspoon salt
• 2 cups semisweet or dark chocolate chips
• 2 cups sweetened flaked coconut (unsweetened is fine too)

How to make the cookies:

1. Preheat the oven to 375 degrees F (190 degrees Celsius).
2. In a large mixing bowl, cream together the butter, brown sugar and white sugar (I use a hand mixer-- you can use a stand mixer or just a wooden spoon-- but the wooden spoon would be a lot of effort)!
3. Add the eggs one at a time, beating them into the mixture.
4. Stir in the vanilla and coconut flavoring (optional).
5. In a separate bowl combine white flour, wheat flour, ground flaxseed, baking soda, and salt.
6. Add the dry ingredients slowly to the sugar, butter mixture and stir (by hand or machine) until evenly blended. Do not over mix.
7. Fold in the chocolate chips and flaked coconut.
8. Drop by rounded spoonfuls (I use my scooper) onto either a greased or paper lined cookie sheet.
9. Bake for about 9-11 minutes in preheated oven. Carefully transfer cookies to a wire rack to cool.

Deviously Delicious-- what's it all about?

When I tag a recipe as Deviously Delicious, it means that this recipe is full of unexpected, secret ingredients which are healthy, nutritious, and actually improve the way things taste!

The main 3 components in my nutrition arsenal are as follows:

Wet ingredients for baking: Until you have baked with zucchini, beets, or carrots you don't realize they actually add huge amounts moisture, flavor, and nutrition to cookies, cakes, breads, and brownies... it's incredible. No seriously-- it's shocking, try it-- you don't substitute with these items, simply add them to an existing recipe.

Dry Ingredients for baking and/or breading: When working with dry ingredients, I like to substitute some or most of the white flour with ground flaxseed (also known as linseed), stone ground whole wheat flour, oat bran flour, and rolled oats. I think both children and adults alike, prefer the heartier textures and tastes that these minimally processed, more satisfying ingredients bring to the table (literally, of course).

Ingredients for cooking (sauces, casseroles, etc.): I have some staple items which I incorporate into just about everything. Spinach is probably numero uno on my list. I chop it finely (so it looks like an herb) and throw it into sauces, rice, pasta, casseroles, chili, quesadillas-- seriously---anything! Tip: The trick to spinach is to add it only the last 2-4 minutes of cooking. This is short cook time is important and beneficial for several reasons: a) the flavor will not permeate into the entire dish b) if cooked too long spinach can taste bitter c) the longer you cook it, the more nutrients you lose. So listen-- and listen good-- do not add your spinach for more than a few minutes!

Other favorites I throw into stuff I make are: finely diced carrots, frozen peas, cauliflower chopped very small (like pea size pieces).

So this is currently my most used repertoire of healthy stuff I shove in my family's food and they eat with huge smiles on their faces. In fact, in my house it's not really all that devious-- because my kids actually wash and tear apart the vegetables we are adding to sauces, rices, etc. And they measure the cups of flaxseed we use when baking-- so they know it, and they are all over it- and begging for more!

So now you know-- when you see Deviously Delicious after the name of a recipe on my site-- we're talking delicious, and full of stuff that makes you feel so good!

Parmesan Crusted Cauliflower & Brussel Sprouts

When I went to the butcher the other day and my older one said, "Mommy, will you make brussel sprouts with that?", I beamed with pride-- all my efforts have paid off (for now of course, I'm not that naive).

Everyone I meet says they don't like brussel sprouts-- but they probably just don't know how to make them taste delicious!

I on the other hand, have never been a fan of cauliflower-- that is, until a couple of weeks ago when my organic delivery service sent me a "mixed box" and I decided to venture out and threw them in the mashed potatoes. I think they're kind of a less flavorful- more mild tasting, broccoli-ish vegetable.

Brussel sprouts are really like eating teeny, tiny, and very cute cabbages. I love them now that I know how to prepare them in a couple of fabulous ways.



Here's the scoop on how to get the yum factor:

Prep Time: 5-10 minutes
Cook Time: 15 minutes

Ingredients:

• 1 lb. (about 500 grams) brussel sprouts (the smaller and harder the better)
• 1/2 lb. (about 250 grams) cauliflower cut into small/bite size pieces
  
• 2-4 tablespoons olive oil
• salt (preferably a good sea salt)
• 1/2 cup finely grated Parmesan cheese
  

Tip: If you buy a chunk of Parmesan it will stay fine for months in the refrigerator, and it takes 30 seconds to grate it with one of these.) OR, Costco sells this huge bag of refrigerated, good quality grated Parmesan cheese. You can keep a cup of it in an air-tight container in the refrigerator, and store the rest in the freezer-- when you are ready for a refill, it's like an endless supply at your fingertips! --Thanks Erika for that advice a few years ago, see I am a good listener.

The path the your veggie dreams:

1. Cut the end off each brussel spouts (the flat bottom part), then slice brussel sprouts in half -slicing down the middle of the flat part (you want them to stay held together while sauteing).
2. Pour about 2 tablespoons olive oil into a non-stick pan.
3. Before heating oil, add the brussel sprouts to the pan with the open- flat side facing down (this will cook them inside before we start moving them around in the pan with the cauliflower).
4. Turn heat on medium low, and make sure pan is doesn't get too hot, so they don't brown too quickly.
5. Sprinkle some salt over the top (probably about 1/2 tsp.), and let cook untouched for approximately 5 minutes or until they are brown (but not burned) on the bottom.
6. Add chopped cauliflower, a little more olive oil, and another sprinkling of salt to the pan and stir.
7. Let saute about 5-10 minutes more, they are cooked when you can stick a fork into the brussel sprouts and cauliflower.
8. Generously sprinkle grated Parmesan cheese over top before serving.
   

Oatmeal Date Carrot Breakfast Mini Muffins

My boys put on their aprons and chef costumes, get up on their step stools, and help me make these. They put the muffin liners in, they "help" measure, they crack eggs.
They eat lunch while the muffins bake, and then they get rewarded for all their hard work by hitting the all-you-can-eat-mini-muffin-buffet!

I'm not sure if you can appreciate how much enjoyment I take in watching my little studmuffins eat their mini-muffins filled with carrots, dates, flaxseed, and oatmeal-- then beg for more.
Sure honey, have another. Eat up little guys, make mama proud.

The next few mornings the kids each get a muffin after their breakfast. The kids think they're getting a fabulous treat, and it's all good.

Prep Time: 25 minutes
Cook Time: 10-12 minutes-- You can also make regular size muffins, mini-loaves, or regular size bread loaves see time chart at bottom for other sizes.

Ingredients:

*Tip- if you do not have whole wheat flour and/or ground flaxseed you can substitute the missing amount of either/both with regular flour

• 1 1/4 cups quick cooking oats or rolled oats
• 1 1/4 cups milk
• 3 eggs
• 1/2 cup vegetable oil (or rice bran oil)
• 1 carrot finely grated
  
• 3/4 cup packed brown sugar
• 3/4 cup of chopped dates (probably about 4 dates chopped)
• 3/4 cup semi-sweet or dark chocolate chips
• 3/4 cup flour
• 1/2 cup whole wheat flour
  
• 1/4 cup ground flaxseed (also known as linseed)
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (optional, I don't use nuts)

How to become the muffin man:

1. Combine oats and milk and let stand for 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees Celsius).
3. Line mini-muffin tin with paper liners or grease the mini-muffin tin.
4. In large bowl combine oat & milk mixture, egg, oil, brown sugar, grated carrot, chopped dates, chocolate chips, and pecans (optional).
5. In a separate bowl combine regular flour, whole wheat flour, ground flaxseed, baking powder, salt, and cinnamon. Stir around a little.
6. Add bowl of dry ingredients to large bowl of wet ingredients and stir only until everything is moist (do not overstir).
   
7. Fill mini-muffin cups to top, but not overflowing. Tip: I use a small ice cream scooper --click here to see what I use-- to get just the right amount and squeeze the handle for a perfect drop everytime!
8. Bake at 400 degrees F (205 degrees Celsius) for about 10-12 minutes. Stick a toothpick in the center of a couple, if it comes out clean- they are done.
9. Remove from oven and put muffins on a cooling rack or the counter is just fine.
   
10. Reload and throw in the next batch, repeat until all batter is done. I think it made about 48 mini-muffins.
11. Yum, yum-- go eat some!!!
    

Cook times for other types of breads/muffins: (this is my standard guideline chart I use for all bread/muffins)

• 30-40 minutes for mini-loaves
• 55-65 minutes for regular loaves
• 10-15 minutes for mini-muffins
• 25-35 minutes for regular size muffins
• Stick a toothpick in the center and if it comes out clean, they are done.

Slow Cooker Beefy Barley Bean Soup

I have pneumonia. I need soup.
I threw it all in a slow cooker and hoped for the best-- and it came out damn good.
This is a thick soup... stew-esque. Soup that eats like a meal. Mmmm good.

Prep Time: 10 minutes
Cook Time: 10-12 hours

Ingredients: (these are all guestimates of the amounts I actually used-- use however much you want of everything-- and feel free to add any dried beans you like- I don't mind at all if you do!)

• 1-2 lb. (a little less than 1 kilo) beef brisket with all fat trimmed off
  
• 1 or 2 cans diced tomatoes
• 1 cup pearl barley
• 1 cup dried red kidney beans
• 1 cup dried large lima beans
• 1 cup dried green lentils
• 1 cup dried red lentils
• 1 carrot diced
• 1 packet onion soup mix-- I could only find French onion soup mix, so that's waht I used
• 1 cup broth (vegetable, beef, chicken-- not sure it matters)
• salt
  
• water to cover it all

The way I made my soup:

1. I cut the brisket into about 6 pieces so it would cook easier. I considered cutting up it more, but decided to let it just cook and kind of shred on its own. It will shrink greatly in the crockpot.
2. I put the meat in first, then added everything else.
3. Give it a little swirl with a plastic or wooden spoon.
4. Add enough water to cover everything and then about an inch extra-- you can always add more later if you don't want to put too much in.
5. Cook in crockpot for 10-12 hours on low (see tips), until beans and meat are tender and delicious--Tip #1: After about 6 hours I skimmed the top of the soup with a large spoon to remove the foamy bubbles from the top-- toss that stuff away. Tip #2: Mine had cooked about 10 hours but I thought it needed more-- it was midnight and I decided to leave it on until the morning on "warm". Turned it off at 8am and it was great.
6. Before serving, taste-- add salt-- probably will need a few teaspoons of salt. OR don't add salt and let each eater add it themselves... but definitely add it, cause it will greatly enhance the soup.
7. Garnish (optional)-- if you have a large grained salt, you can garnish with a pinch of salt on top.

Vegetable Fried Rice, Yum!

I've been making this fried rice for years. The most important thing here is to use leftover refrigerated rice. When we eat Chinese or other Asian food we usually order an extra side of white rice so we can make this later in the week. You can also use leftover brown rice, rice pilaf , etc... it's fine.

This is so fast and easy, great for a quick dinner or fast side dish.
Making this is in a wok is easiest if you have one.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients: (Use as much as you like of each item. More onion? More egg? It's all good).

• 2-4 cups cold cooked rice
• 2 tsp. oil (vegetable oil, rice bran oil, or grapeseed oil)
  
• 1 yellow or brown onion diced
• 1 carrot finely diced or cut into matchsticks
  
• 1 cup frozen peas
• 1 cup frozen corn
• 1 or 2 eggs
• 1 cup fresh or frozen broccoli florets
• low sodium soy sauce or regular if you prefer
• a little salt
• a little pepper
• feel free to use other veggies like bok choy, green beans, mushrooms, etc.
• 1-2 tsp. sliced green onion, for garnish (optional)
  

The way to make yummy fried rice:

1. Put diced onions and carrots in wok/pan with oil and cook for about 5 minutes on medium.
2. Add broccoli, peas, corn and any other veggies. Cook for about 5 more minutes, add a little more oil if too dry.
3. Add about 1/2 tsp. salt (a few pinches) and pepper (optional), and stir.
   
4. Move all veggies to sides of wok/pan, and make a "well" in the middle.
5. Crack egg/s into middle of well and scramble it up in the center of the pan until cooked.
6. When egg is cooked, mix it into the vegetables.
7. If rice needed to be separated-- pick it up in your hands and crumble in into the pan. Otherwise, put rice in wok/pan and mix everything together.
8. Once mixed, pour (and stir while you pour) some soy sauce over the top until the desired color/amount is reached. Don't pour too much or it will be too wet and too salty. You can always add more after tasting it.
9. After the rice is heated through, take a fork and taste it.
10. If it tastes bland, add more salt (and/or soy sauce) and mix thoroughly.
11. Garnished with sliced green onion on top, if you like it pretty.