Monthly Archives: August 2011
Pesto Potato Rolls with a Salt Crust
| August 28, 2011 | Filled under Breads, Sides, Vegetarian or Vegan, Weekend Meals |
Here in the Capital Region of New York, we were lucky to have been spared most of the wrath of Hurricane Irene. While our friends to the south had to scramble around preparing for the worst, all we really did was make sure that we had batteries for the flashlight. Shawn brought my basil plant inside to protect it from the wind, and I noticed that it was huge! I mean, comically large — practically a basil tree. It was clearly time to make pesto.
Since I knew I would be stuck home in the rain all day, I thought it might be nice to bake. I pulled out my copy of Healthy Breads in Five Minutes a Day, thinking I might find a recipe for garlic knots that I could use the pesto in. As I flipped through the pages, a recipe for 100% whole grain rosemary dinner rolls with a salt crust caught my eye. They weren’t like any other potato roll recipes that I’ve seen, which usually call for mashed potatoes to be worked into the dough. Instead, these called for raw potatoes, which soften as they bake but give the rolls a little bit of texture. I knew I had to try them! Read More
Salmon en Manchamanteles {a.k.a. The Tablecloth Stainer}
| August 21, 2011 | Filled under Fish and Seafood, Mexican and Southwestern, Quick Weeknight Meals |
When I go out to eat and see something on the menu that’s a little off the beaten path, I have a hard time not ordering it. It doesn’t matter if we picked the restaurant based on the fact that I was craving a burger or a big plate of vegetables or some other unexciting dish — if they have something that I’ve never heard of before, chances are I’ll order it. If it’s bad, that just means I get to have dessert!
Rabbit? Check.
Alligator? Double Check.
Salmon en Manchamanteles? I may not be able to pronounce it, but it was fabulous. Read More
Salmon en Manchamanteles
Prep time: 5 minutes; Total time: 20 minutes
Yield: 2 servings
- 1 Tbs Olive Oil
- 1 small Onion, chopped
- 1 can low-sodium Black Beans, undrained
- 1 cup chopped Pineapple, with 1/4 cup reserved juice
- 1 cup Corn
- 2 Tbs Mole paste, such as Goya*
- 2 Tbs Lime Juice
- 2 Salmon filets
- 2 tsp. Ancho Chile Powder
Heat the olive oil in a large skillet set over medium heat. When the oil is got, add the onions. Cook, stirring occasionally, until the onions have softened — about 5 minutes.
Add the beans, pineapple and reserved juice, corn, mole paste, and lime juice. Stir well. Reduce heat and simmer for 10 minutes, or until the sauce has thickened and the flavors have melded.
Meanwhile, rub the salmon filets with the chile powder. Heat a second pan over medium-high heat and spray with cooking oil. Add the salmon, presentation side down, and cook for 6 minutes. Flip and cook for another 3-4 minutes, or until just pink in the center.
Serve the salmon on top of the mole.
*If you’re an overachiever like my friend Joanne, you can also make your own mole from scratch. This won’t be a weeknight recipe if you do that though. Also, send me some because I’m not that ambitious.
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