thebookpile (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thebookpile) wrote2009-03-13 03:43 pm
thebookpile) wrote2009-03-13 03:43 pm
Entry tags:
De la carretera a la cocina
Drove back to Ottawa yesterday.
Best (in fact only) personalized license plate spotted: "GOES A2B"
Best bumper sticker spotted: "At least the War on the Environment is going well."
Got home to find The Missus almost in tears after a bad day at work. Despite that, she had bought me some nachos, salsa, and guacamole. Inspired by that, I decided to save them and put together a Mexican meal for us tonight:
Ingredients:
4 salmon fillets or steaks (we use fillets), each about 200-225g
1 lime
Marinade:
4 garlic cloves, finely chopped
2 tbps olive oil
pinch of ground allspice
pinch of ground cinnamon
juice of 2 limes
2 tsp marinade from canned chipotle chilies in adobo sauce (or bottled chipotle salsa)
1/4 tsp ground cumin
pinch of sugar
salt and pepper, to taste
To serve:
tomato wedges
3 green onions, finely chopped
shredded romaine lettuce
Place all ingredients for marinade into a non-metallic bowl. Coat salmon with marinade and place in nonmetallic dish. Cover with plastic wrap and refrigerate for 1 hour (we make a half recipe, so the two piece of salmon fit into the marinade bowl, which avoids dirtying an extra pan).
Preheat broiler. Transfer salmon to broiler pan. The recipe says to cook for 3-4 minutes on each side, or until cooked through. We don't bother flipping the salmon. Also, it takes longer than 3-4 minutes. For us, it's closer to 10 minutes.
To serve, mix tomato wedges with green onions. Place salmon just beside this little salad (I usually place on the lettuce, and arrange the tomatoes around the fish). Garnish with lime slices and serve immediately. Serves four (although we half it and make it for two).
Rice with Lime
Ingredients:
2 tbsp vegetable oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 cup long-grain rice
2 cups chicken or vegetable stock
juice of 1 lime
1 tbsp chopped fresh cilantro
lime zest
lime wedges (optional)
Heat oil in pan and add onion and garlic. Cook for 2 minutes, then add rice and cook for 1 minute more.
Add stock, increase heat and bring to a boil. Once boiling, reduce heat to a low simmer.
Cover and cook rice until tender and liquid is absorbed.
Sprinkle with lime juice and fluff with a fork. Serve and sprinkle with cilantro, lime zest and, optionally, a lime wedge.
Best (in fact only) personalized license plate spotted: "GOES A2B"
Best bumper sticker spotted: "At least the War on the Environment is going well."
Got home to find The Missus almost in tears after a bad day at work. Despite that, she had bought me some nachos, salsa, and guacamole. Inspired by that, I decided to save them and put together a Mexican meal for us tonight:
- Appetizer: Nachos
- Main Course: Spicy Broiled Salmon (marinated in adobo sauce)
- Side: Rice with lime
- Beverages: Corona (with lime wedges)
Ingredients:
4 salmon fillets or steaks (we use fillets), each about 200-225g
1 lime
Marinade:
4 garlic cloves, finely chopped
2 tbps olive oil
pinch of ground allspice
pinch of ground cinnamon
juice of 2 limes
2 tsp marinade from canned chipotle chilies in adobo sauce (or bottled chipotle salsa)
1/4 tsp ground cumin
pinch of sugar
salt and pepper, to taste
To serve:
tomato wedges
3 green onions, finely chopped
shredded romaine lettuce
Place all ingredients for marinade into a non-metallic bowl. Coat salmon with marinade and place in nonmetallic dish. Cover with plastic wrap and refrigerate for 1 hour (we make a half recipe, so the two piece of salmon fit into the marinade bowl, which avoids dirtying an extra pan).
Preheat broiler. Transfer salmon to broiler pan. The recipe says to cook for 3-4 minutes on each side, or until cooked through. We don't bother flipping the salmon. Also, it takes longer than 3-4 minutes. For us, it's closer to 10 minutes.
To serve, mix tomato wedges with green onions. Place salmon just beside this little salad (I usually place on the lettuce, and arrange the tomatoes around the fish). Garnish with lime slices and serve immediately. Serves four (although we half it and make it for two).
Rice with Lime
Ingredients:
2 tbsp vegetable oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 cup long-grain rice
2 cups chicken or vegetable stock
juice of 1 lime
1 tbsp chopped fresh cilantro
lime zest
lime wedges (optional)
Heat oil in pan and add onion and garlic. Cook for 2 minutes, then add rice and cook for 1 minute more.
Add stock, increase heat and bring to a boil. Once boiling, reduce heat to a low simmer.
Cover and cook rice until tender and liquid is absorbed.
Sprinkle with lime juice and fluff with a fork. Serve and sprinkle with cilantro, lime zest and, optionally, a lime wedge.
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I snagged a tofu/greens recipe off someone else yesterday...LJ pretty much feeds us these days. :)
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