Healthy Living: Roasted Salmon

<div style="text-align: center;"><span class="Apple-style-span" >I am trying to eat a healthier diet and going to fix Roasted Salmon Wrapped in Swiss Chard tonight. We will see how it goes... I am not the chef, so I like recipes with few ingredients! See the recipe from <a href="http://www.marthastewart.com/recipe/roasted-salmon-wrapped-in-swiss-chard">Martha Stewart</a> below and try it yourself.</span></div><div><img alt="" border="0" src="http://images.marthastewart.com/images/content/pub/everyday_food/2006Q4//med_1006_salmonchard_xl.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 450px;" /></div><div><div class="ms-col2-recipe-ingredients" style="background-image: url(http://images.marthastewart.com/images/assets/module/ms-col2-recipe-content-spoon.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; padding-bottom: 12px; background-position: 14px 4px; background-repeat: no-repeat no-repeat; "><h2 style="text-align: center;font-weight: normal; "><span class="Apple-style-span" >Ingredients</span></h2><p style="text-align: center; "><span class="Apple-style-span" >Serves 4</span></p><ul style="padding-top: 0px; padding-right: 0px; padding-bottom: 1px; padding-left: 0px; width: 396px; margin-top: auto; margin-right: auto; margin-bottom: auto; margin-left: auto; "><li style="text-align: center;list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span class="Apple-style-span" >Coarse salt and ground pepper</span></li><li style="text-align: center;list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span class="Apple-style-span" >2 tablespoons unsalted butter, room temperature</span></li><li style="text-align: center;list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span class="Apple-style-span" >2 tablespoons finely chopped fresh tarragon</span></li><li style="text-align: center;list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span class="Apple-style-span" >2 teaspoons grated lemon zest, plus 1 tablespoon juice (from 1 lemon)</span></li><li style="text-align: center;list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span class="Apple-style-span" >4 leaves Swiss chard, stalks trimmed</span></li><li style="text-align: center;list-style-type: none; padding-top: 4px; padding-right: 0px; padding-bottom: 4px; padding-left: 11px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span class="Apple-style-span" >4 (6 to 8 ounces each) skinless salmon fillets</span></li></ul></div><div class="ms-col2-recipe-directions" style="background-image: url(http://images.marthastewart.com/images/assets/module/ms-col2-recipe-content-pot.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; zoom: 1; background-position: 14px 20px; background-repeat: no-repeat no-repeat; "><h2 style="text-align: center;font-weight: normal; "><span class="Apple-style-span" >Directions</span></h2><ol style="padding-top: 0px; padding-right: 42px; padding-bottom: 0px; padding-left: 26px; margin-left: 26px; "><li style="text-align: center; font-weight: bold; color: rgb(61, 63, 63); padding-top: 6px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span style="color: rgb(61, 63, 63); font-weight: normal; "><span class="Apple-style-span" >Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.</span></span></li><li style="text-align: center; font-weight: bold; color: rgb(61, 63, 63); padding-top: 6px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span style="color: rgb(61, 63, 63); font-weight: normal; "><span class="Apple-style-span" >Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.</span></span></li><li style="text-align: center; font-weight: bold; color: rgb(61, 63, 63); padding-top: 6px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; background-image: url(http://images.marthastewart.com/images/assets/global/ms-global-dash-green.gif); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 100%; background-repeat: repeat no-repeat; "><span style="color: rgb(61, 63, 63); font-weight: normal; "><span class="Apple-style-span" >Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.</span></span></li></ol></div><div style="text-align: center;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 12px;"><br /></span></span></div></div>

Healthy Living: Roasted Salmon

I am trying to eat a healthier diet and going to fix Roasted Salmon Wrapped in Swiss Chard tonight. We will see how it goes... I am not the ...

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Something delicious!

<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bC2pLKxOQojXJb-aMO-Xc8qUFMjVYgwHmKp19DyDhaB4y1Z48_M7wv8OLD-axz0Ou96AnNDieYoARpFTHOZb4WylcbBWRsJcjb5k4nH3o6aU8YghJEjxHtKKL3qmwmT_NFFY9hKYt5Qw/s1600-h/afternoon+tea.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439115655181981058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bC2pLKxOQojXJb-aMO-Xc8qUFMjVYgwHmKp19DyDhaB4y1Z48_M7wv8OLD-axz0Ou96AnNDieYoARpFTHOZb4WylcbBWRsJcjb5k4nH3o6aU8YghJEjxHtKKL3qmwmT_NFFY9hKYt5Qw/s400/afternoon+tea.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>So i made the butterscotch pudding recipe from <a href="http://adaanddarcy.blogspot.com/2010/02/did-someone-say-butterscotch-pudding.html">this post</a>. Now I am not sure if it looks as it should but it is frightfully yummy. Super duper sweet - just as I love things! </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i>First round I stupidly mixed the eggs and the sugar together so I started again for round two without any further mishaps. Yum! Kellie xx</i></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCsDVgEWDaTcAblfPR0xC3dDOkwUDmbFR4uXuVe93IUdf6vnljXKMBfYimHkuNboNYb_zYT0QheVSxPDKsF98dl32m3E_YYg0aUNQAxGnKNHhattJHoPZpxNKSaen7guNo5G-gyqcJWHq/s1600-h/butterscotch+pudding+recipe.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439115634977073810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCsDVgEWDaTcAblfPR0xC3dDOkwUDmbFR4uXuVe93IUdf6vnljXKMBfYimHkuNboNYb_zYT0QheVSxPDKsF98dl32m3E_YYg0aUNQAxGnKNHhattJHoPZpxNKSaen7guNo5G-gyqcJWHq/s400/butterscotch+pudding+recipe.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439116766656977186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-25bG2oAtMfCbUmcGLoqcOCcHRukMW-0MOwHl_IncTmQwLNEPyu41AvZUcQ4xdq5EPLIxdryZdZ8YSxRbJPty-ndBJ4xlhnyy7M9_7uUCVGVl-GeZaVSTRdFDf3szcbaD3RcHIueXOkSN/s400/eggs+1.png" style="cursor:pointer; cursor:hand;width: 400px; height: 383px;" /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkCXdnrYoJt75EInKyaoM7-W10Hrh45riEXgRTaCeM5x4zKj81-ZYaWF8BFsFNKrENaN6kWWuIQF4ubkgYTFuPRlwpDVhSDD21qqvo4HHOl9OF6hw1-cn7EKnvGPQ4xN5jlWyY3E2a6C-/s1600-h/butterscotch+pudding.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkCXdnrYoJt75EInKyaoM7-W10Hrh45riEXgRTaCeM5x4zKj81-ZYaWF8BFsFNKrENaN6kWWuIQF4ubkgYTFuPRlwpDVhSDD21qqvo4HHOl9OF6hw1-cn7EKnvGPQ4xN5jlWyY3E2a6C-/s1600-h/butterscotch+pudding.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439115629766403106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkCXdnrYoJt75EInKyaoM7-W10Hrh45riEXgRTaCeM5x4zKj81-ZYaWF8BFsFNKrENaN6kWWuIQF4ubkgYTFuPRlwpDVhSDD21qqvo4HHOl9OF6hw1-cn7EKnvGPQ4xN5jlWyY3E2a6C-/s400/butterscotch+pudding.JPG" style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a></div>

Something delicious!

So i made the butterscotch pudding recipe from this post . Now I am not sure if it looks as it should but it is frightfully yummy. Super dup...

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Did someone say 'butterscotch pudding recipe'!?

<div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxcB-Tpq2XMvNW5Y7IbFyjiO_faLViVwBrJGJYKKD74VfUF7k5ldbJ1bCvTKMkNsw1hopPBqimhdHhPG17pqXFIs2EDJeYnbEk_tZOvrLs-ijxzczdggskFSPOjdEuR2QjjnVuHMvQETP/s1600-h/butterscotch-pudding.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437080955693828466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxcB-Tpq2XMvNW5Y7IbFyjiO_faLViVwBrJGJYKKD74VfUF7k5ldbJ1bCvTKMkNsw1hopPBqimhdHhPG17pqXFIs2EDJeYnbEk_tZOvrLs-ijxzczdggskFSPOjdEuR2QjjnVuHMvQETP/s400/butterscotch-pudding.jpg" style="cursor:pointer; cursor:hand;width: 400px; height: 400px;" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Oh my what a divine dessert. I have been thinking about this for a while after I saw it <a href="http://maplencornbread.blogspot.com/search?updated-max=2010-02-07T15%3A19%3A00-06%3A00&max-results=1">here</a> and I think this weekend is the weekend to give it a roaring chance! I love anything full of sugar. I am supposed to stay away of dairy but once every blue moon is ok isn't it!? Kellie xx</span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(153, 153, 153); line-height: 18px; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">6 large egg yolks<br />1/4 cup firmly packed dark brown sugar<br />1 cup whole milk<br />2 cups heavy cream<br />1/2 cup granulated sugar<br />1/4 cup water<br />1 tsp fine table salt {I used half the amount}<br />1 tsp pure vanilla extract<br /><br /></span></span><em><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;">Before you start:</span></span></em><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:georgia;"> Position a rack in the center of your oven. Preheat the oven to 300*F. Place six 6-ounce ramekins in a 9×13 roasting pan.<br /><br />In a large bowl, lightly whisk the egg yolks until smooth.<br /><br />In a medium heavy-bottomed saucepan over medium-high heat, combine the brown sugar, milk, and heavy cream and heat to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil. Stir frequently to dissolve the brown sugar. Remove from the heat.<br /><br />While the cream mixture is heating, in a medium heavy-bottomed saucepan over low heat, stir together the granulated sugar and water. Increase the heat to high and boil the sugar. When the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns amber in color (like clover honey), remove from the heat and slowly and carefully pour in the hot cream while stirring to stop the cooking. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to stir them.)<br /><br />In a slow, steady stream, slowly and gently whisk the hot caramel mixture into the egg yolks. Stir in the salt and vanilla. Strain the mixture into a clean pitcher and skim off any air bubbles with a spoon.<br /><br />Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake for 50-60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150* – 155*F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath.<br /><br />Remove the ramekins from the pan. Refrigerate for several hours until chilled. Serve. For longer storage, one chilled, wrap each individually with plastic wrap and refrigerate.<br /><br />Serve chilled with freshly whipped cream. The puddings keep covered with plastic wrap in the refrigerator for up to 5 days.</span></span></span></div><div><span class="Apple-style-span" style="color:#999999;"><span class="Apple-style-span" style="font-size: small; line-height: 18px;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#999999;"><span class="Apple-style-span" style="font-size: small; line-height: 18px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); line-height: normal; ">From <a href="http://maplencornbread.blogspot.com/search?updated-max=2010-02-07T15%3A19%3A00-06%3A00&max-results=1">here</a>. x</span></span></span></div>

Did someone say 'butterscotch pudding recipe'!?

Oh my what a divine dessert. I have been thinking about this for a while after I saw it here and I think this weekend is the weekend to giv...

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Penne with Marinated Tomatoes, Basil and Mascarpone

<img alt="" border="0" id="BLOGGER_PHOTO_ID_5430493543098910962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOAuElhOiUx68ikAm21yuGWXCqB_ahicvgQogZz54xL1pprp-gAqWLCwNvYyqQdQyz0xGg-nzjFSiNqlyMyROY9GHPErrs2CP_PrDUdSXwHXAmua3Ft2XkBZDKS-dyTmkuQhAAE87Vx0/s400/food1.jpg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 342px; height: 269px;" />I've been blogging for almost a year now, and for some reason, I've never posted a recipe of something I cooked myself. Ok, I do know the reason why. I like cooking and consider myself decent at it, but I'm certainly no wunderkind in the kitchen. I forget crucial steps, mess up measurements, and often add chunks of butter at the last minute because my "healthy" approach has left the dish tasting like kitchen counter.<br /><br />So when I make something that is not only good, but revelatory, it means I have one damn good, idiot-proof recipe. I adapted this recipe from Martha Stewart Living, and it is hands down one of the tastiest things I've ever made. It's best to make in late summer, when you can get colorful and super-ripe heirloom tomatoes from a local market, but even now, in the dead of winter, it leaves me with a glorious summery feeling. Bon Appetit!<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430493555020412770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBaB6R_KEAvAhvOXc_79p-EI_K1_f5DC8zS67n2MVjEi-c-CYrr6PX7FYAMmbW2vkCrnuhVN8CYjSgY3QXrmTRY8gC0tnRMiRYwGBBrqLEyLL4j4C1HWTu7pgvYcHKg49127d5WzGyjI/s400/ingredients.jpg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 366px; height: 298px;" /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430493550725843570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_UpHo-LwSLfB5FX1gEy_Lyq1DDar3Ekg2jU22y8d-oTOvps5IP_AXIAXfiX5foX5IR4C1yHfh_GSc34WwFfeRt7qz7e7RSufCnIobxsaArfhp2Uy4GYSSm926DPwn8_IJCqpePemuX8/s400/ingredients2.jpg" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 363px; height: 272px;" /><span style="font-style: italic;">Serves 4</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />* 1/2 cup extra-virgin olive oil<br />* 5 garlic cloves, thinly sliced<br />* 1/4 to 1/2 teaspoon crushed red-pepper flakes (depending on how much heat you like)<br />* 1 bunch asparagus, cut into penne-size pieces, spears removed<br />* 3/4 to 1 pound cherry tomatoes, halved<br />* 3/4 cup fresh basil<br />* Sea salt to taste<br />* 1 pound dried penne (rigatoni works too)<br />* 1/2 cup mascarpone cheese<br />* 1/4 teaspoon freshly ground pepper<br /><br /><span style="font-weight: bold;">Directions:</span><br /><br />1. Cook oil, garlic, and red-pepper flakes in a small skillet over low heat. After 3 minutes, add chopped asparagus and cook until tender, about 8 minutes. Let cool.<br />2. Place tomatoes, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in asparagus-garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.<br />3. Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to asparagus mixture. Stir in remaining basil, and serve with peppered mascarpone on the side or mixed in.

Penne with Marinated Tomatoes, Basil and Mascarpone

I've been blogging for almost a year now, and for some reason, I've never posted a recipe of something I cooked myself. Ok, I do kno...

Read more »