Category Archives: Meals

Spicy Baked Salmon and Green Beans

Yes, yes, yes. I’m still in the process of trying to figure out what to do with this blog. Yikes! I need to carve myself out a brainstorming session so I can get some order and actionables! Promise to keep everyone updated. :)  In the meantime, here’s a couple recipes I whipped up last night from dinner.  Both I found of my BigOven iPhone App.  That thing is honestly a lifesaver!  Enjoy!


Spicy Baked Salmon


  • 500 grams Salmon filets
  • 1 clove Garlic
  • 2 tablespoons Onion minced
  • 1 1/2 teaspoons Pepper freshly ground
  • 3/4 teaspooons Paprika
  • 1/4 teaspoon Cayenne
  • 3/4 teaspoon Dried thyme
  • 1/4 teaspoon Salt
  • 1 1/2 tablespoons olive oil


Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 – 40 minutes depending on the thickness of the salmon.


Sauteed Green Beans with Garlic and Herbs


  • 1 tablespoon Unsalted butter softened
  • 3 cloves Garlic minced or pressed
  • 1 teaspoon Fresh thyme chopped
  • 1 teaspoon Olive oil
  • 1 pound Green Beans ends snapped off and cut into two inch pieces
  • Salt
  • Black pepper ground
  • 1/4 cup Water
  • 2 teaspoon Lemon juice
  • 1 tablespoon Fresh parsley chopped


Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 12-inch nonstick skillet over medium heat until just smoking.  Add beans, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally until spotty brown, 4 to 6 minutes. Add water, cover and cook until beans are bright green and crisp, about 2 minutes. Remove cover, increase heat to high and cook until water evaporates, 30-60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned and beginning to wrinkle, 1-3 minutes longer.  Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper.  Serve immediately.


Sometimes it’s nice to be cooked for…

For Valentine’s Day my boyfriend and I did those cheesy Coupon Books.  One of my coupons was a ‘unique’ (meaning he had never cooked it before) meal of my choice.  I went with seared tuna steaks and caprese salad.  It was delicious! I loved the way he seared the tuna.  I’m thinking tuna steaks are my new favorite protein. :)  Here are some quick pics.

Greek Yogurt

Like I said in my previous post, I’m trying to cut high fructose corn syrup from my grocery shopping.  One of the items that I regularly purchase that I was surprised contained HFCS is Yoplait Yogurt.  Now I love those little guys, but I’m not a fan of putting unnecessary fat into my body.  So I’ve changed my yogurt of choice to organic and Greek.

Today was my first delve into Greek yogurt and I was a little scared.

I started my morning off with some Chobani Blueberry Greek Yogurt

Here’s a breakdown of the nutrition facts and ingredients from the Chobani site.

Ingredients: Cultured pasteurized nonfat milk, blueberries, evaporated cane juice, locust bean gum, pectin, natural flavor. Contains five live active cultures inclusing S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casei.

(now I don’t know what half of those mean – but I know I’m not seeing HFCS!)

  • Twice the protein
  • No fat. No cholesterol.
  • All natural: No artificial flavors or preservatives
  • No synthetic growth hormones
  • Includes live and active cultures
  • 3 types of probiotics
  • Kosher certified
  • Gluten free
  • Safe for people with corn, nut and soy alergies
  • Vegetarian Friendly: Made without Gelatin
  • Nothing but Good

Now comparing that to some Blueberry Yoplait Light…

Ingredients: Cultured Pasteurized Grade A Nonfat Milk, Blueberries, High Fructose Corn Syrup, Modified Corn Starch, Nonfat Milk, Kosher Gelatin, Natural Flavor, Tricalcium Phosphate, Citric Acid, *Aspartame Potassium Sorbate Added to Maintain Freshness, Red #40

Not loving it.

BUT…you might be asking, “how does the Greek yogurt taste?”

Like I said, I was a little scared.

But after a good mixin’

I had myself a very yummy breakfast. :)

What I forgot to take a picture of was an empty yogurt carton. ;)

The Lunchable Strikes Again!

Attack of the Pizza Lunchable!

Spiced Braised Beef With Sweet Potatoes


  • 1 1/2 pounds beef chuck, cut into chunks
  • 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
  • 1 28-ounce can whole peeled tomatoes
  • 1 large red onion, cut into wedges
  • 1/2 cup dried apricots
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne
  • kosher salt
  • 1 10-ounce box couscous (1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed
  • 2 cups baby spinach (1 1/2 ounces)
  • 1/4 cup roasted almonds, chopped


  1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
  2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
  3. Ten minutes before serving, prepare the couscous according to the package directions.
  4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
This weekend, I made a meal for two.  My boyfriend and I made Coupon Books for Valentine’s Day, and one of his coupons was a home-cooked meal of his choice.  He chose Spiced Braised Beef with Sweet Potatoes from Real Simple.
The recipe was very easy, as any slow-cooked meal is.  After chopping up the sweet potatoes (harder than I thought!) and red onion, I only had to combine the other ingredients and cook on low for 7-8 hours.
It was a little funny, we ended up eating this heavy hearty stew on the first day of Spring.  It was in the 70s and I was sunburnt! But, it was still very tasty. I do have a good portion of leftovers if I have any takers. :)

Seared Salmon with Oranges and Fennel

Seared Salmon with Oranges and Fennel

  • 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
  • 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)
  1. In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently. Set aside.
  2. In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnish with fennel fronds, if desired.


Are there any foods out there that you just keep trying to convince yourself that you enjoy? Like you just keep trying and trying, but you aren’t sure if you love or hate the food?  Well, that’s how I feel about fennel. Little ole fennel. I really can’t decided whether I love or hate. I always clear my plate when it’s an ingredient, but I can’t tell if I enjoy it. Weird, right?

Anyways, this was a quick quick easy meal.  Outside of the salmon, there was no actually ‘cooking’ just assembling.

Mixing the oranges, fennel, lemon juice, olive oil, salt and pepper..

Meanwhile … I made a couple rookie mistakes on my salmon. I used a non non-stick pan, and undercooked it.  Oh well, still tasted okay.

See that little burn? Woops…

Overall, this meal was okay. It really wasn’t enough to fill me up.  Maybe that’s a good thing, but I’ll tell you I was craving something else all night!

Lemony Shrimp with White Beans and Couscous

Lemony Shrimp with White Beans and Couscous
  • 1 10-ounce box couscous (1 1/2 cups)
  • kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 4 scallions, chopped
  • 1 pound medium shrimp, peeled and deveined
  • 1 15.5-ounce can cannellini beans, rinsed
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  1. In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  2. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
  3. Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.


In a word, delicious. This was one of those meals I loved. I loved how the shrimp kept the meal light and healthy, but the white beans made it feel like I was eating something of substance. Really, it was wonderful and will definitely be made again soon.

The ingredients were all fairly simple.  Most of the items I already had on stock from another meal that week.  The white beans were really the only thing that I had to purchase specifically.

Outside of chopping up some garlic and green onions and peeling (and of course de-veining) the shrimp, there wasn’t much leg work. After everything was prepped, all I had to do was add to the pan.

Shrimp, garlic and onions!

Plus beans!

I forgot to mention, during all this pan cooking, I had some couscous cooking up on the side. I’ve said it before and I’ll say it again, but couscous is sooo easy to make! I can’t believe it took me 25 years to discover.

Yum, yum, yum!