Look at what's cookin

My adventure's in feeding my family

Salmon With Cilantro Sauce April 30, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Mmmm more salmon. We are winding down in the amount that we have in our freezer, just in time to stock up again! This recipe used my favorite herb, cilantro. The meal was simple to put together but nothing special.


  • 1 1/2 pounds skinless salmon fillet
  • kosher salt and black pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped toasted pine nuts
  • 2 teaspoons grated lemon zest



Heat grill to medium-high. Season salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Grill, turning occasionally, until opaque throughout, 4 to 6 minutes.

In a small bowl, combine the olive oil, cilantro, pine nuts, and lemon zest. Serve with the salmon.



Salmon with Cherry Sauce and Israeli Couscous April 24, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I decided upon this recipe because Israeli Couscous always appealed to me but I hadn’t ever cooked it. I like the taste of cherries with salmon so I figured this recipe would be a hit. It was very tasty and super simple to make.


  • 4 salmon fillets, about 6 ounces each
  • 2 tablespoons olive oil, plus more if needed, divided
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups Israeli couscous
  • 1/4 cup cherry jam
  • 2 tablespoons red wine vinegar
  • 1/2 cup dried cherries, chopped
  • 1/2 cup sliced almonds
  • 1 tablespoon fresh juice from one lemon



Adjust oven rack to six inches below broiler element and preheat broiler to high. Brush the top of the fillets with 1 tablespoon of the oil and season with salt and pepper. Place salmon skin-side down on a baking sheet and transfer to the oven. Cook until salmon is golden brown on top and cooked through, eight to ten minutes. Halfway through, carefully rotate the pan so the fish evenly cooks. Remove pan when done.

Meanwhile, bring 3 1/3 cups water to a boil in a medium-sized saucepan over medium-high heat. Add the couscous and a pinch of salt. Cook until the couscous is tender, five to six minutes. When done, drain the couscous in a colander.

Combine the cherry jam and red wine vinegar in a small saucepan over medium heat. Cook until the sauce reduces to a glaze. Turn heat to low to keep warm. If mixture thickens too much, add a little more vinegar or water.

Heat remaining tablespoon of oil in a large non-stick skillet over medium-high heat. Add the dried cherries and almonds. Cook, stirring often, until the almonds are toasted but not burnt. Add the drained couscous, and stir well to combine. Turn off the heat. Add half of lemon juice stir to combine, and adjust seasoning with more salt, lemon juice, or olive oil as desired. Serve couscous with cooked salmon and cherry glaze.



Ted Allen’s Grilled Steak with Roasted Jalapeño Chimichurri April 22, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this recipe because I had always wanted a good chimichurri recipe. I love the fresh greens and something about adding roasted jalapenos appealed to me. It was delicious. I served it with corn, rice and black beans. We all enjoyed this meal.


  • 2 jalapeño chilis
  • 2 cups cilantro leaves and sprigs, finely chopped
  • 2 cups parsley leaves and sprigs, finely chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 tablespoons juice from 3 to 4 limes
  • 3 tablespoons dry red wine
  • 1 tablespoon red-wine vinegar
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 2 pounds skirt steak



Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.

In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.


If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.

Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.



Baked Chicken with Artichokes, Cinnamon, and Preserved Lemons April 11, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I had a jar of preserved lemons in the fridge. I had bought them for a recipe that called for a quarter of a preserved lemon and there was no way for me to only buy that much.  I started looking for recipes in order to use them up and came across this. There are a lot of strong flavors in this dish which worried be. However, paired with chicken the flavors melded well and were not at all overpowering. The artichoke hearts were a bit mushy and could possibly be added part way through cooking.



  • Whole chicken, quartered
  • 1 preserved lemon, rinsed, seeds and insides removed, rind chopped
  • 1 cinnamon stick
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon whole cloves
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • 1 large pinch saffron
  • 1 1/2 cup frozen artichoke hearts, thawed




Preheat oven to 425 F. In a large bowl combine all ingredients and mix well.


Arrange in a baking dish and bake for 20 to 25 minutes or until chicken is done.




Mustard Braised Beef April 9, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Someday I will get butcher’s twine. I always think I have it and then once I start cooking I realize that I don’t. Mustard and beef are made to go together. I always have a bunch of different mustard at home so I liked being able to use multiple kinds for this recipe. Super simple to put together, it takes a bit to cook but your house will smell great and your tummy will love it.



  • 2 1/2 pounds brisket, tied in a round with butcher’s twine
  • 1 tablespoon ground mustard seeds
  • 1 tablespoon chopped fresh thyme
  • Freshly ground black pepper
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 yellow onions, thinly sliced
  • 1 head of garlic, cloves separated, skin on
  • 1/3 cup Cognac
  • 1 1/2 cups dry red wine
  • 3 cups beef broth
  • 1 tablespoon unsalted butter, room temperature
  • 1 1/2 tablespoons unbleached all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon whole grain mustard




Rub the brisket all over with the mustard and thyme, wrap in plastic wrap, and refrigerate for two hours to overnight.


Season the beef liberally with salt and pepper. Heat the olive oil over medium-heat in a Dutch oven. When the oil shimmers, brown the meat on all sides: this should take about 12 minutes.

Set the meat aside, and add the onions to the pan. You may need to add an additional tablespoon of olive oil if the pan is too dry. Sauté just until slightly softened, about 1 minute. Deglaze with the Cognac, scraping up all the brown bits from the bottom of the pan.

Place the brisket back in the pot, along with the red wine and beef broth. Bring to a boil, then reduce to a simmer. Cover the pot, and simmer for 3 hours.

After 3 hours, set the meat aside to rest. Boil the liquid in the Dutch oven vigorously until 4 cups remains. Lift out the garlic cloves, and squeeze the contents back into the pan. Pour the liquid, onions, and garlic into the food processor.

Mash together the butter and flour until well combined, and add along with the two mustards to the food processor. Whiz until smooth.

Cut the twine off the brisket, and slice into thin slices. Serve with the mustard gravy.



Spicy Pasta With Tuna, Peas and Lemon April 7, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love tuna noodle casserole, but sometimes it can just be too rich for me. This recipe drew my attention because it had my favorite components of the casserole (tuna, pasta and peas) but was in a spicy oil and lemon sauce. The dish took almost no time to put together, was cheap and was very tasty.


  • Kosher salt
  • 1 pound dried pasta
  • 1 cup frozen peas
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, peeled and thinly sliced
  • 1 teaspoon red chili flakes
  • 1 (5-ounce) can tuna packed in olive oil, preferably Italian (see note above)
  • 1 tablespoon grated lemon zest plus 2 teaspoons juice from one lemon
  • 1/4 cup chopped fresh parsley leaves
  • Freshly ground black pepper



Bring a large pot of salted water to a boil and cook pasta according to package directions. 30 seconds before pasta is done, add peas to the boiling water. Drain pasta and peas, reserving 1/2 cup of cooking liquid.

While pasta cooks, heat olive oil in a small skillet medium heat until shimmering. Add garlic and chili flakes and cook, stirring until fragrant, about 1 minutes. Transfer mixture to a bowl and set aside.

When pasta is cooked, return pasta to now-empty pot. Add tuna, breaking it into chunky flakes as you add it. Add garlic and chili oil mixture to pasta and set over high heat. Add reserved pasta cooking liquid, lemon zest, and lemon juice and simmer, stirring constantly, until the sauce coats the pasta and thickens. Stir in parsley, season to taste with salt and pepper, and serve immediately.



Lemony Baked Salmon With Asparagus and Bulgur April 5, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I was interested in trying this recipe because I hadn’t cooked much with bulgur. It was a bland meal. Really bland. I had a feeling when I saw that there were very few ingredients but I didn’t modify in case I was wrong. Make sure to add more spices when you make it.


  • 1 cup bulgur
  • 1 1/2 cups low-sodium vegetable or chicken broth
  • kosher salt and black pepper
  • 1 pound asparagus (about 1 bunch), trimmed
  • 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
  • 1 lemon, very thinly sliced
  • 2 tablespoons chopped fresh dill
  • olive oil, for serving




Heat oven to 375° F. In a large, shallow baking dish, combine the bulgur, broth, and ¼ teaspoon each salt and pepper.


Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and top with the lemon.

Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes.
Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil.