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Penne Salmon Pasta
Every once in a while you have a recipe that you fall back on time, and time again……..such is Penne Salmon Pasta.
As I mentioned in an earlier post, I had recipes that I thought I would never see again………….I cannot thank my friend and co-worker……..or should I say miracle worker, Jeanne enough. She rescued my lost recipes from their Word Perfect prison. So, Tim and I were able to enjoy this yummy pasta dish………….and now I get to share it with all of you.
This dish has so many parts that are good for you. In addition to being super easy to prepare, it is also loaded with taste.
It has an Asian flare……….garlic, ginger, oyster sauce, rice wine vinegar, and a touch of Sriracha for spice. The salmon gives you all those good Omega’s. Spinach is high in fiber with tons of vitamins and antioxidants. Add in the shiitake mushrooms for more fiber, B vitamins, and minerals. Toss in enriched whole grain pasta, and a touch of green onion for garnish…………..it’s a healthy bowl full of bliss.
So, the next time you are craving a healthy pasta dish, give the Penne Salmon Pasta a try, your taste buds and your body will thank you!
- 8 oz. penne
- ¼ cup chicken broth
- 3tablespoons oyster sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- ½ teaspoon Sriracha
- 2 teaspoons cornstarch
- 1tablespoon coconut oil
- 3 cloves garlic, chopped
- 5 cups spinach, stemmed
- 3 green onions, separated into white & green parts each finely chopped
- 1tablespoon ginger, finely chopped
- 1 lb. salmon fillets cut in 1 by 1/4 in. strips
- 6oz. shiitake mushrooms
- Cook penne according to package directions. Drain and set aside.
- Combine broth, oyster sauce, vinegar, soy sauce, Sriracha, and cornstarch in a small bowl.
- Heat oil in a large nonstick wok over high heat.
- Add garlic, white part of green onion, & ginger; sauté 15 seconds. Add salmon and mushrooms; cook stirring often 4-5 minutes or until salmon is cooked. Stir in cornstarch mixture along with spinach. Heat to boiling. Stir in penne heat 1 min. transfer to serving bowl. Garnish with green onion( green part)
Note; soy sauce may be substituted for oyster
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Cumin Beef Kabobs
It’s time to grill!!!!
Once Memorial day has passed, it is summer time………..pools open, flowers and gardens are blooming, and you can wear white pants.
Although we do not eat a lot of beef, occasionally Tim and I like a nice steak, or in this case some Cumin Beef Kabobs.
Ease of preparation in the summer is key to enjoying said summer…………Marinading makes any cut of beef extra tasty, and there is something about marinading in soy that makes beef taste extra delicious. Add Tim’s favorite spice……next to red pepper flakes…….cumin, and the marinade is easy and makes the beef tender and juicy, even if you use an less expensive cut of meat.
When making kabobs I have one piece of advice, make sure everything on the kabob has approxamately the same cooking time. If you try veggies that have a short cooking time, they will either burn or in they will fall completely off the skewer by the time your meat is done. Although they do make kabob baskets that holds everything inside,I have not been able to find them this year 🙁 ……….But they are a nifty device, if you can find them. I must admit I really haven’t looked that hard. Besides I found this really cute kabob set at the local Goodwill store that I had been dying to try…………..I love the way it looks.
For these kabobs I wanted to use tomatoes, but as I said above they would have just fallen off the skewer by the time the meat and onions were ready. So I just sautéd them on the side with a bit of sea salt and finished them with a snip of chives. Which by the way, my chives are beautiful this year……….more on the garden as it grows.
So, when you are looking for a easy but delicious kabob recipe, try these Cumin Beef Kabobs with a side of sautéd cherry tomatoes and enjoy some summer grilling!
- 1 pound beef,cut into 1-inch pieces ( I used an Angus Western Style Rib – which is boneless, but use what ever is your taste in beef)
- 1/4 cup soy sauce
- Juice of one fresh lemon
- 1 tablespoon ground cumin
- 2 small onions, cut into 8 wedges
- Kabobs skewers
- Combine soy sauce, lemon juice, and cumin in a small bowl. Place meat and marinade in a ziploc bag and marinade overnight.
- Prepare barbecue (high heat) or preheat grill pan. Thread beef onto skewers, alternating meat and onions. Grill until beef is tender, turning occasionally, about 6 minutes for medium rare.
- Serve with sautéd cherry tomatoes.
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Spinach Feta Burger
Today is National Hamburger Day………….let’s celebrate!!!!
This Spinach Feta Burger is not a traditional burger by any stretch, but that’s what makes it great. It expands your burger repertoire……..but not your waistline.
Bonus………only 5 ingredients………that’s right 5. Ground chicken, egg,spinach, fresh dill,and feta cheese. You can make them in a flash. You can grill them, or cook them in a pan indoors = versatile.
Bread/Bun is your choice. The first time I made them, I used a sweet Hawaiian bun, both Tim and I said, not the right choice. So, the next time we thought……… something crunchy. Tim picked up a rustic French loaf……….the fat kinda round ones, not the long skinny one. It was perfect! We toasted the bread………yum…….nothing better than toasted bread/bun for a burger.
We topped it with a Roasted Red Pepper Sauce. It was a perfect match………and kinda like ketchup……..Not!………….. It was sooooo much better.
The next time your are searching for a extra special burger, try our Spinach Feta Burger……and be sure to make the Roasted Red Pepper Sauce.
- 1 lb lean ground chicken
- 1 large egg
- 6 cups chopped spinach
- 1 tablespoon fresh dill, chopped
- 1/2 cup crumbled feta
- Combine all ingredients in large bowl using your hands.
- Form patties.
- 15 ounces of jar of roasted red peppers, drained and blotted dry
- 2 tablespoons extra virgin olive oil
- 2 1/2 tablespoons parsley,chopped
- Juice of 1/2 a lemon
- 2 teaspoons capers, drained
- 2 cloves mashed garlic
- Salt & Pepper to taste
- Combine all ingredients in food processor.
- Pulse until incorporated, stopping occasionally to scrape down the bowl.
- Taste and adjust the seasoning.
- Sauce will keep for a week in the refrigerator.