Seared Salmon with Spinach and Creamy Roasted Peppers

Goal: Eat more salmon. Issue: I don't really care for salmon. Solution: Try to hide it?

Bo has high cholesterol. In trying very hard to bring it down, I have pledged to make salmon once a week. There. I put it in writing. Now it is real.

Salmon is full of Omega3 Fatty Acids, which is very good to lower bad cholesterol. It is important for it to be in our diet. I don't really like the strong flavor or the way it is usually cooked - grilled with a bit of salt and pepper. If I am to be able to eat AND enjoy it, it needs to have other strong flavors involved to satisfy my tongue!

Seared Salmon with Spinach and Creamy Roasted Peppers is from Mexican Everyday by Rick Bayless. Since I love both spinach and peppers (especially when I get to roast them!), and the word "creamy" is always pleasing to my ears, it seemed a perfect starting place.

The "cream" sauce was fun to make and smelled terrific. Gently sauteing the spinach in the bubbling mixture made for a lovely pale green. And the best part was plating the sauce with the seared salmon, which was cooked with liberal amounts of salt and pepper and in the lovely garlicky oil.


Serving with white rice would make an elegant meal for guests. Or for a special night at home. We ate ours with corn tortillas from the freezer, also a good choice as they complemented the masa in the sauce nicely.


Rounded out with a crisp white wine - well the salmon was tolerable! Almost enjoyable!

Of course, anything is enjoyable if served with wine!

Seared Salmon with Spinach and Creamy Roasted Peppers (Rick Bayless)
2 fresh poblano chiles
10 ounces cleaned spinach
3 tb. olive oil
3 garlic cloves, peeled and halved
1-2 tb. masa harina (mexican corn "flour" used for making tortillas)
1 1/2 cups milk, plus a little more if needed
Four 4 to 5 ( 1 1/4 pounds total) skinless samon fillets
Sea salt and freshly ground pepper


Turn the oven on its lowest setting.

Heat the oil in a very large skillet, preferably non-stick, over medium heat. Add the garlic and cook, stirring regularly, until soft and lightly browned, about 4 minutes. Using a slotted spoon, scoop the garlic into a blender. Set the skillet aside.

Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Roughly chop and add to the blender, along with the masa harina and milk. Blend until smooth.

Return the skillet to medium-high heat. Sprinkle both sides of fish liberally with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes.

Use a spatula to flip the fillets, and cook until the fish barely flakes when pressed firmly with a finger or back of a spoon (you want it slightly underdone), ususally a couple of minutes longer for fish that is about 1 inch thick. Using the spatula, transfer the fish to an ovenproof plate and set in the oven.

With the skillet still over medium- high, pour in the poblano mixture and whisk until it comes to a boil and thickens, about 1 minute.

Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend the flavors. If the sauce has thickened past the consistently of a cream soup, whisk in a little more milk. Taste and season with salt, add the spinach to the sauce and stir until it is warm and well coated with sauce.

Divide the creamy spinach among plates, top each with portion of the salmon. Or you can spoon the sauce over the fish.

Chilaquiles - Yummmmm!

chilaquiles bayless, originally uploaded by Kim De.

Recently I had the occasion to cook a larger amount then usual. I was bringing dinner to a friend and her family and wanted there to be leftovers. My mind immediately went to Chilaquiles for a Crowd from Rick Bayless.

With 12-16 servings it seemed perfect for two dinners for 5, and possibly a lunch. But with nary a vegetable in sight how would I make it a one dish meal?

Mr. Bayless, you've done it again! With a vegetarian version from his book Salsas that Cook it was easy to combine the two for a complete and balanced meal.

Since I was cooking for children, I cut the amount of salsa called for in half, but what you see below is how I would make it for my household.

I must mention, this dish is very easy, very forgiving and very versitle. Make it for company and wow your guests!

Chilaquiles for a Crowd (Adapted from Rick Bayless)

2 tablespoons vegetable oil
1 large onion, diced
3 16-ounce jars of salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
12 ounces thick tortilla chips

2 medium zucchini, cut into small dice
4 cups baby spinach, torn
2 to 3 cups (10 ounces to a pound) coarsely shredded cooked chicken - I used a grocery store roasted chicken
½ cup finely grated Mexican queso añejo, Parmesan or Romano, optional
A handful of cilantro leaves, for garnish


In a very large (6-quart) Dutch oven, heat the oil over medium-high. Add the onion and cook, stirring regularly, until richly browned. Add the zucchini and cook 2-3 minutes.

Add the salsa and broth and bring to a boil. When the sauce is at a rolling boil, turn down the heat and stir in the spinach. You may need to add it in batches. Simmer until the spinach is wilted then turn off the heat. Add the tortilla chips. Press the chips down to ensure that nearly all are submerged; a few on the top may still be sticking out.

Strew the chicken over the top, cover and let stand for 3 or 4 minutes. Gently stir everything together, then sprinkle with the optional grated queso anejo and cilantro. Serve without hesitation.

Spinach Balls

Spinach Balls, originally uploaded by Kim De.

The famous spinach balls. Famous world wide. Well, famous on the CLBB (also know as the Cooking Light Bulletin Board). Named for the member who first shared them. For years this recipe has been passed around, questions asked, variations shared. I, in fact, have varied the original recipe a bit.

Anyway, this is the first in a long line of holiday yummies I will share with you. Great for a party. Freezes well. Serve hot or at room temp. Spicy mustard for dipping, a MUST!

Lindrusso's Spinach Balls

2 packages frozen chopped spinach -- (10-ounce),-- thawed and squeezed dry
1 cup firmly packed grated Parmesan cheese
1/4 cup butter -- melted
4 scallions -- chopped
3 beaten eggs
1 dash nutmeg

1-1 1/2 cups seasoned bread crumbs

Combine all ingredients in a large bowl - Add the bread crumbs last, starting with 1 cup and adding by 1/4 cup until moist. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake.

Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350 or until browned. Serve with your favorite mustard for dipping.

Fusilli with Shrimp and Spinach

pasta w shrimp, originally uploaded by Kim De.

I just love how sometimes the simplest recipes make the best meals. Three basic ingredients, with a few add-ins and yet another variation of our favorite foods comes to life. Anytime I find a way to pair pasta, shrimp and spinach I know it will be something we love.

Fusilli with Shrimp and Spinach is no exception. The new dimension this time came from white wine and shallots. The wine kept the shrimp from drying out while adding a rich flavor and the shallots lent a hint of sweet to counteract the strength of the spinach. It was perfection. I think next time maybe the addition of some wild mushrooms?

Fusilli with Shrimp and Arugula (Adapted from Giada de Laurentiis)

1 T olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh spinach, torn in 1/2
fresh grated parmesan cheese

Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.

Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain the fusilli. Add the fusilli and spinach to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and sprinkle with fresh parmesan cheese.

Penne with Vodka Sauce

vodka, originally uploaded by Kim De.

Last night's dinner is something I am semi-"famous" for. My friends have always loved when I make vodka sauce - and now I think I have hooked Bo too.

For its flavor and impressiveness, it is easy to make as you can start with jarred sauce, or the homemade stuff in your freezer as I did. I decided to experiment with the cream component. I had marscapone cheese left from another dish and used it with fabulous results. I think I may have liked it even better as it added a touch of sweetness.

Along with the pasta was Wilted Spinach with Garlic from Eating Well Magazine. Simple to make with bagged spinach, it was full of flavor and gave us another vegetable boost. Love warmer fall flavors! Now if fall weather would bother to show up...

Penne with Vodka Sauce (Adapted from Giada De Laurentiis)

3 cups store bought or homemade marinara sauce.
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Wilted Spinach with Garlic (Adapted from Eating Well)

1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
2 T pine nuts
1 pound bagged spinach, washed and stemmed
Salt & freshly ground pepper, to taste

Heat oil in a large skillet over medium-high heat. Add pine nuts and saute 1 minute. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes. Season with salt and pepper.

A Tart Dinner

So I go through phases with my recipes - I find one source and use it for a long time until I move on to a new one. This spring when I was obsessed with grilling, I used Bobby Flay recipes almost exclusively. Now that it is hotter and I dont want to grill always, I have moved one. My new source is a blog I enjoy called Culinary in the Desert. My dinner inspiration again came from that blog.




Tonight was a "veggie" night. I try to have two per week. Anytime I announce that tonight is the night, I get disappointed looks and eye rolling - until dinnertime when Bo tries the food. Suddenly veggie night isnt so bad! Tonight was no exception. We had (loosely) Chard and Feta Tart. Loosely because I used the recipe as a suggestion, but made several changes.

First, I had spinach that needed to be used up, so instead of buying chard, I used what I had. I also had grape tomatoes so I added those too. I doubled the lemon zest - and was glad that I did! The zest really pulled the rest of the flavors together!! I subbed cottage cheese for the ricotta, and since I dont (yet) own a tart pan, I used a deep pie plate. If cottage cheese is used again, it will do better if I drain it.

Sauteed mushrooms were our side dish, again, something in the fridge that needed to be used.


I diced two garlic cloves and sauteed in a touch of olive oil. Added to that were baby bella 'shrooms I had sliced in half. Red wine to the pan helped to keep things moist while they slowly cooked, then a few snipped chives from my garden rounded off the end of the dish.

So how did Bo like this meal? First thing he said was "this is too fancy to be eaten in front of the tv (tennis was on)". Then I got the vigerous head nod and smile which let me know this can be a repeater!!!

We are leaving for Indiana this afternoon, so no cooking or blogging until Sunday when we return. Have a great July 4th!!!


Chard and Feta Tart (Adapted from Eating Well and Culinary in the Desert)
***NOTE*** My changes are in ()

For the crust
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 Tbs chopped fresh thyme
3/4 tsp salt
3/4 tsp fresh ground pepper
1/3 cup extra-virgin olive oil
5 Tbs cold water

For the filling
2 tsp extra-virgin olive oil
6 cups chopped chard, leaves and stems separated (I used 4 cups fresh spinach plus 2 cups grape tomatoes, sliced vertically)
5 garlic cloves, minced
2 Tbs water
2 large eggs
1 cup ricotta cheese (I used cottage cheese **will do better if drained well)
1 tsp freshly grated lemon zest (I used 2 t)
1/8 tsp freshly ground pepper
1/2 cup chopped pitted kalamata olives (I didnt have so I left out)
1/3 cup crumbled feta cheese

1. To make the crust

2. In a medium bowl, whisk together flours, thyme, salt and pepper. Pour in
oil and water - stir the wet ingredients into the dry until a soft dough
forms. Scoop the mixture out onto a lightly floured surface and knead a
couple of times just until the dough comes together. Wrap in saran wrap and
place in the refrigerator to chill for 15 to 20 minutes.

3. Meanwhile, preheat oven to 400.

4. Remove the dough and roll to a 12" circle on a lightly floured surface.
Carefully move the dough to a 9" removable bottom tart pan coated with
nonstick spray. Gently press the dough into the bottom and up the sides -
trim off any overhanging dough. Use a fork to prick the bottom and sides in
a few places. Place in the oven and bake until lightly browned, about 20 to
22 minutes. Remove and let cool on a wire rack for 10 minutes.

5. To make the filling

6. In a large skillet, heat oil over medium heat. Add chard stems - cook,
until just tender, about 2 minutes. Stir in garlic - cook until fragrant,
about 30 seconds. Add chard leaves and 2 tablespoons water - cook, stirring,
until the leaves are just tender and the water has evaporated, 2 to 5
minutes. Scoop the mixture into a sieve set on top of a bowl and set aside
to drain and cool for 5 minutes.

7. In a large bowl, whisk together eggs, ricotta, lemon zest 1/8 teaspoon
pepper. Add the chard mixture, olives and feta - fold together until
combined. Scoop the mixture into the cooled crust and smooth over the top.
Bake until the top is lightly browned and the center is set, about 30 to 35
minutes. Remove and let cool for 10 minutes before serving.