Sesame-Seared Salmon with Spinach

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There is something fishy going on.  My pictures keep getting erased from my phone.  I actually have a whole slew of beautiful food that I can no longer account for, and in this day and age, you can’t just put up a post without photographic evidence.  So I guess I’ll have to make everything all over again, or at least re-evaluate and figure out which recipes tasted the best anyway.

This salmon was a winner, but it seems this fish just does not like all the attention, or maybe it’s the camera itself that is sick of my new-founded picture snapping habits.  I’ve had to re-create the meal three times over and I’m starting to get pretty suspicious.  Good thing there’s always Elvis to remind me that my relationship with salmon is worth the time and effort.  Love requires commitment, and it finally paid off to persevere through my suspicions.  Plus it afforded me the opportunity to eat more salmon and work on anger management– a clear win-win situation.

Thanks to BBC Food for the recipe, which I tweaked to match my ingredients. Thanks to all the recent salmon sales that have ensured me with a freezer full of expectant pink fillets.  This particular preparation leaves the kitchen smelling wonderfully similar to a sushi bar.

Ingredients:

1 lb fillet of salmon (or a similar amount)
4 lemons
3 tbsp sesame oil
1/3 cup soy sauce
1/3 cup sesame seeds
1/4 cup chopped cilantro
4 large handfuls of spinach

In a large pan, heat the sesame oil. Coat on side of the salmon in sesame seeds and lay seed-side down in the hot oil. Let it brown over medium-high heat. Flip it and begin to brown the other side. Sprinkle the chopped cilantro over the side with the sesame seeds. In a bowl, combine the juice of four lemons with the soy sauce and stir. Pour the mixture over the salmon, cover and reduce heat to low until salmon has been cooked through. It won’t take too long, as the lemon alone can “cook” the salmon. Remove from heat and wilt the spinach in the extra juices of the pan. Serve hot. Enjoy!

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(^^By this point I had run out of cilantro, but it was just fine. I ate it with little sweet peppers instead.^^)

Cauliflower Crust Pizza

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This morning I was thinking about the home that I live in and all the hundreds of thousands of people involved in the production of this house and all the things I own.  There are walls and paint and furniture and appliances and clothes and books and lamps….and each of these things is composed of so many different materials from so many different places and factories.  In my ideal world, I would love to be able to answer the who, what, where, when and how of it all.  I would love to know all the workers who gave me what I have and know that they were treated justly and know their stories.  In today’s world, that is pretty much impossible.  All the same, I think these issues are particularly pertinent in regards to what we put into our bodies.  The who/how/what/where/when behind our own nourishment seems like something we should not have to work too hard to understand.

As a country, we’ve gotten so far past that point that it seems like people are really trying to swing the pendulum back to some semblance of normalcy.  There is more awareness about farmer’s markets and local organic farming.  There are more and more CSA (Community Supported Agriculture) programs springing up, and it seems people are becoming more aware of how food and health are intrinsically connected.  (Thank you Captain Obvious.) 

It is more time-consuming to live this way, but I would argue that it is entirely worth the time and energy.  Quality takes time, but the rewards far outweigh the costs.  This is a topic I could talk about for hours and days without growing weary of it…and if you happen to be a family member of mine, you know I can become annoyingly didactic on all matters food-related.  “Marie all I want is to enjoy my slice of pizza without you going all Sermon on the Mount on me!!”  Poor family.

So instead of bewailing the evils of processed foods (and its not like I’m a total food purist myself), I’ve been trying to focus on the joy of cooking instead.  Because it is a joy.  It’s a conversation with myself actually, in which I hear a whisper “Meet me in the kitchen.”  And then, “Try  a spicy stew of purple cabbage and hot sausage and sweet potatoes today…you’ll be surprised!”  And I mix and stir and inhale scents and flavors and I am surprised.

As I was by this delicious pizza.

Ingredients:

Crust

1 head cauliflower
1/3 cup goat cheese (If you don’t like the taste of goat cheese, you can use a cup of mozzarella instead)
1 free range egg
1 Tbsp dried oregano

Toppings:

Whatever you like!!

I used: homemade tomato sauce, spinach, eggplant, green pepper, onion, zucchini, and parmesan cheese.  I sauteed all the vegetables in olive oil except for the spinach. Afterwards, I threw on some leftover grilled chicken and it was a dreamboat of a meal.

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Preheat oven to 400° Place cauliflower florets in a food processor and pulse until it becomes grainy. Steam until the cauliflower is soft, and drain thoroughly using a dishcloth. (Or just microwave it for about 8 minutes). Let it cool a little, and while it’s still warm, stir in the egg, goat cheese and oregano. Place a sheet of parchment paper over a pizza pan, and spread the crust over it. Bake it for 40 minutes. Remove and coat with your toppings of choice, and then broil in the oven for 5 minutes. Enjoy!!

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Strawberry Bean Quesadillas

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Yesterday I stopped in at Scotti’s record store where I had not been in ages.  My sister Celine wanted to buy a gift there for a friend.  Coincidentally, I had just finished listening to the All Songs Considered podcast about favorite albums during college.  All day I’d been trying to figure out which artist or song or album had the single greatest impact on me in my college years.  I couldn’t nail it down.  That’s really hard.  I’d love to say that I nursed an obsession with a single band, but there was such a conglomerate of groups that I went to for all different reasons…some to serenade me while I studied, some to blast in the car, some to be my personal soundtrack when I felt invincible, and some to serve as the backdrop when I was feeling low and needed to stew in my own funk juices for awhile.

Recently a friend asked me what music I listen to while I cook.  Also tricky.  If I am preparing something grandiose and need to channel my inner Jacques Cousteau, I will usually have either opera, Charles Aznavour or Edith Piaf playing.  If I am cooking as a means of self-therapy, it could be anything from Paul Simon to the Avett Brothers or Arcade Fire or Jeff Buckley or The Staves or Brand New or Cat Stevens or Talking Heads or Sigur Ros or Fall Out Boy or xxx or or or…..it all depends.  If I am surrounded by my family, Glenn Miller and Louis Armstrong will always do the trick.

In any case. my trip to Scotti’s and subsequent purchase (just could not refrain) reminded me of all the times when I’d just brought home a new album or mix and couldn’t wait to get in the car and drive with it and use up half my gas tank just to let the music elevate me and remind me what a good thing it can be to be alive, as myself, in this world.  And then I’d look forward to listening to it again and again and again until every lyric was engrained and every octave switch was anticipated in my bones.

Also, as I drove with my new purchase last night, I remembered that caution is required  to avoid potholes and too-bumpy roads so as not to scratch the disk.  I happened to choose particularly bad roads, but with fingers crossed, we made it out unscathed.  That is one of the downsides about having a cd as opposed to simply downloading new music, but there is just something so much more exciting about holding a new album in your hands and sticking it in the player.  Anyways….

Yesterday I made this refreshing dish while Shakira sang.  Not the new, commercialized Shakira, but the very young old school artist with the awesome lyrics and carefree attitude that exuded from her first album: Pies Descalsos.

I have to say that, delicious as these quesadillas may be, they still fit more into a summer food category than a winter one.  All the same, they are super refreshing and enjoyable any day of the year.

Ingredients

(Inspired by Sprouted Kitchen)

8 corn tortillas
1 cup fresh spinach
1/2 cup plain whole milk yogurt
1 avocado
1 lime
1 handful fresh cilantro
8 strawberries
2/3 cup black beans, cooked and blended
1 tbsp balsamic vinegar
1/2 cup goat cheese
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Stir together the beans and yogurt. Spread over a tortilla and then layer the spinach, slivers of avocado, two sliced strawberries, and a few sprigs of cilantro. Squeeze lime juice over it, and then give it a drizzle of balsamic vinegar. Top with a smattering of crumbled goat cheese and a second tortilla, and heat on a pan over the stovetop on high heat until the outer side of the tortilla is slightly browned. Flip and repeat. Slice into quarters and serve warm. Enjoy!

These make 4 quesadillas, but the recipe can be easily multiplied.
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