Honey Ginger Salmon

This is my Favorite salmon recipe. Oh, it is so good. I tried it a few years ago for the first time and it has become one of my usuals.


Place salmon fillets on greased baking sheet.

In a small bowl combine:
1/4 liquid honey
2 tbsp vinegar
1 tsp finely grate gingerroot (or 1/4tsp ground ginger)

Brush half of glaze over fillets.


Bake in 425 degree oven for 4 minutes. Brush with remaining glaze and bake until fully cooked. (I would say about 10 more minutes, but check it)


Meanwhile, combine:
2 cup diced Cucumber
1/2 cup chopped green onion
1/2 cup diced yellow pepper
2 tbsp liquid honey
1 tbsp vinegar
1 tsp finely grated gingerroot

Serve over Salmon.

I served it with peas (boring) and brown rice, but this salmon is actually so good with the cilantro rice.

Crab-Stuffed Zucchini

A few month ago I randomly bought a can of crabmeat. I have no idea why. I didn't have a recipe in mind when I bought it, so I was so happy to come across this recipe and finally find a use for that can of crabmeat. And boy they were good!




Scoop out the pulp of 3 medium zucchinis, leaving 1/2 inch thick shells. Chop the pulp.

Arrange the shells on a greased baking sheet.

Melt 2tbsp of margarine in a medium frying pan. Add;

1/2 cup finely chopped onion

2 garlic cloves, minced (or 1/2 tsp garlic powder)

Cook for 3-5 minutes, stirring often, until the onion starts to soften. Add the zucchini pulp and stir.

Transfer mixture to a medium bowl.

Add;

6oz can of crabmeat, drained

1/2 cup grated swiss cheese

1/3 cup crumbled feta cheese

Beat 1 large egg and add to mixture.

Add:

1 tbsp flour

1 tbsp chopped fresh parsley

2 tsp chopped fresh dill (or 1/2 tsp dill weed)

1 tsp paprika

1/4 tsp pepper

stir well

Spoon into zuchinni shells.

Bake in 375 degree oven for about 30 minutes until filling is set.

Cilantro Rice

This is my favorite way to eat rice. A huge step up from plain old rice. I love it. And the best part is that it is so easy. And so quick. The flavor is so fresh.

You basically make it the way you would regular rice, but instead of water, use chicken broth. I always opt for the low sodium chicken broth, so it isn't too salty. The basic ratio for cooking rice applies. If you cook one cup rice, add 2 cups broth. If you cook 1 1/2 cups rice, add 3 cups broth.

1 cup rice

2 cups chicken broth

1-2 tsp lemon or lime juice

2-3 tbsp cilatro (or if you are like me and love cilantro, load it up with as much as you want)

Add rice and chicken broth to pot, bring to a boil. Stir and reduce heat. Cover with a lid. Keep on low heat for 16 minutes.

Remove from heat and add lemon or lime juice. Add in Cilantro and mix.

Enchilada Casserole

This time I was the skeptical one when I saw this recipe. But I figured I need to try new things, so I gave it a try. It was really good and had a nice sweet flavour. It was even good as leftovers. I would forsure make it again.

This is another meatless meal, but it still has lots of protien. The beans are really filling and you don't even miss meat.



Layer the bottom of an 8x8in pan with;

2 whole wheat tortillas

They shuld be ripped into quarters and layered like that, but I did it wrong. Make sure you rip them.


In a bowl mash:

a 19oz can of sweet potatoes, drained


Add and stir:

19oz can of black beans, rinsed and drained
1/2 cup chunky salsa
2 tsp chili powder



Spread evenly over tortillas in baking dish.

Arrange:

2 whole wheat tortillas over sweet potato mixture.

This is how they should be ripped in the first step.

In a small bowl combine:

14 oz can of tomato sauce

1/2 cup chunky salsa

Then pur evenly over tortillas.

Bake, uncovered, in oven at 450 F for 15 minutes. Then Sprinkle with:

1 cup cheese

Bake for another 5 minutes until heated through and cheese is golden.

Sprinkle:

1 ripe large avocado, diced

1/4 cup finely chopped green onion

Serve with Sour cream.