Healthy life tastes good.

Gluten-free Peanut Butter Cookies 1 large egg 3/4 cup sugar 1...

Fri, 25 May 2012 12:18:46 -0400

Gluten-free Peanut Butter Cookies

1 large egg
3/4 cup sugar
1 teaspoon baking soda
1 cup creamy unsweetened peanut butter
1/2 teaspoon gluten-free vanilla extract
1/3 cup chocolate chips (optional)

Preheat oven to 350°F and line a baking sheet with parchment paper.
Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.
Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.

Cheesy Jalapeno Popper Baked Stuffed Chicken 2 slices center...

Thu, 24 May 2012 10:42:23 -0400

Cheesy Jalapeno Popper Baked Stuffed Chicken

2 slices center cut bacon, cooked and crumbled
3 jalapeños, chopped (remove seeds for milder)
3 oz 1/3 less fat cream cheese, softened
4 oz reduced fat shredded cheddar jack (Sargento)
2 tbsp chopped scallions
8 thin sliced skinless chicken breast cutlets, 3 oz each
1/2 cup Italian seasoned whole wheat breadcrumbs
1 1/2 juicy limes, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22-25 minutes, serve immediately.

Sparkling Strawberry Mint Limeade 3 cups sliced strawberries 1/2...

Wed, 16 May 2012 18:06:00 -0400

Sparkling Strawberry Mint Limeade

3 cups sliced strawberries
1/2 cup fresh mint leaves
1/2 cup fresh lime juice
1/4 cup water
1/4 cup agave nectar
1 bottle champagne, chilled
Extra mint and lime wedges as garnish

Combine sliced strawberries, mint leaves, lime juice, water and agave nectar in a blender and process until smooth. Serve about a 1/2 cup of strawberry mixture with a 1/2 cup of champagne, stirring to combine. Garnish with extra mint leaves and lime wedges and enjoy!

Spanakopita 1 pack of Frozen Spinach Feta cheese Ricotta...

Wed, 16 May 2012 17:58:00 -0400

Spanakopita

1 pack of Frozen Spinach
Feta cheese
Ricotta Cheese
1 Red onion
1 pack of Philo Pastry sheets
Dill
0live oil

Thaw the unfrozen spinach completely and squeeze out excess water. Spinach should be dry.
Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and green onions until tender. Add the spinach and cook for 5 to 10 minutes until excess moisture evaporates. Spinach mixture should be on the dry side. Season with dill, salt and pepper.
Remove from heat and set the spinach aside to cool.
In a large mixing bowl, add the feta, and ricotta (cottage) cheese to the spinach. Put as much cheese as you want.
Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut 12 sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Brush the sheet with olive oil
Fold the sheet in two and put in the muffin cake pan. Do it with the 12 half sheets.
Share the spinach mixture in the 12 muffin cake pan holes.
Before baking, score the top layer with the 12 half sheets to stay and brush it with some olive oil.
Bake in a preheated 350 degree oven 20 to 25 minutes.

healthylifemadelicious: You can also put an egg, nutmegs and some parsley in the spinach mixture. The picture comes from me but a part of the explanations come from greekfood.com because I suck in english.

Lentil Salad Middle Eastern 1 cup lentils 4 cups water 2 tbsp...

Tue, 15 May 2012 11:53:25 -0400

Lentil Salad Middle Eastern

1 cup lentils
4 cups water
2 tbsp fresh mint, chopped
1/3 cup red onion, chopped
3/4 cup red pepper, chopped
6 oz feta cheese, crumbled
2 garlic cloves, minced
1/3 cup lemon-juice
1/3 cup extra virgin olive oil

Combine lentils and water in a saucepan and bring to a boil.
Simmer at medium boil until lentils get tender, up to 30 minutes, then drain.
Add the mint, onion, and pepper, then toss and mix thoroughly to infuse flavors.
Chill until ready to serve.
For serving, combine cheese, garlic, lemon juice, and oil, mix, and toss with salad.

Guacamole Recipe 1 small white onion 1 clove garlic, minced 4...

Sun, 13 May 2012 10:41:00 -0400

Guacamole Recipe

1 small white onion
1 clove garlic, minced
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
a few big pinches of cumin powder
a few big pinches of Indian curry powder

Garlic or plain naan bread, cut into wedges (not gluten free)
Heat oven to 350 and bake the naan wedges for 10 minutes or so - just enough for them to crisp up a bit.
In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don’t overdo it. Taste. Now start adjusting. Do you need a bit more lime? A bit more salt? Want a stronger curry flavor? Go for it.
Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder on top (a bit of chopped cilantro would look nice as well).
Makes one party platter.

healthylifemadelicious: I mash a little bit more the avocados, but the recipe is delicious!

Chicken Parmigiana with Zucchini Noodles 3 chicken breasts 1...

Thu, 10 May 2012 12:00:47 -0400

Chicken Parmigiana with Zucchini Noodles

3 chicken breasts
1 cup reduced fat buttermilk
1/2 cup panko bread crumbs
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp kosher salt
1/4 tsp pepper
6 small zucchinis
1 large yellow squash
1 shallot
3 cloves garlic
1 vine ripe tomato
1/4 cup tomato sauce
1/4 cup roasted red pepper
1/4 cup chopped fresh basil
1/2 cup mozzarella
3 tbs olive oil

Take 3 large chicken breast and place in a 1 gallon Ziploc bag. Take a rolling pin and pound them out to about 1 inch.
Fill a shallow pan, (I used a pie dish) with 1 cup reduced fat buttermilk. Let them soak for about 5 minutes.
While the chicken sits in the butter milk, fill another shallow pan or plate with 1/2 a cup of panko bread crumbs.
Add to the panko crumbs 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1/2 kosher salt & 1/4 pepper. Mix well.
Take your chicken breast and transfer to the panko, coating the chicken on both sides.
Transfer to a baking sheet brushed with 1 1/2 Tbs of olive oil. Bake in the oven at 350 for 25 minutes, turning the breasts half way.
While the chicken is in the oven take you zucchini and cut in half. I used 6 small zucchinis.
Take a zest-er and run it down the zucchini. Do this along all the sides till you get to the core. Discard the core. Do the same thing with 1 yellow squash. Make sure you have 2 generous cups of zucchini and squash. Set aside.
Thinly slice 1 shallot, mince 3 garlic cloves, dice 1 vine ripe tomato, slice 1/4 cup of roasted red pepper and 1/4 cup of fresh basil.
Check your chicken, do you need to flip it?
Heat a 1 Tbs of olive oil in a large skillet. Add garlic and shallot and saute till they just beginning to get translucent.
Add 1/4 cup of tomato sauce and half of your basil. Stir and cook at a medium heat for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.
Add the zucchini noodles. Toss with the sauce and saute at a medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don’t want to the zucchini to over cook and get soft.
Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broiler and cook on normal until the cheese melts and bubbles.
Serve the chicken over the pasta, garnish with fresh basil, diced tomato and drizzle with olive oil.

Homemade Samoa Cookies The Cookies 1 cup butter, softened 1/2...

Wed, 09 May 2012 09:52:32 -0400

Homemade Samoa Cookies

The Cookies

1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
up to 2 tbsp. milk

For The Topping:

3 cups shredded coconut (I used sweetened)
1 14oz can of of dulce de leche (I used Nestle’s dulce de leche)
1/4 tsp. salt
3 tbsp. milk
8 oz. dark or semisweet chocolate

Preheat oven to 350F. Line 2 cookie sheets with a layer of parchment or a silpat.
In a medium bowl add the flour, salt and baking powder. Mix to incorporate and set aside. In a bowl of an electric mixer, with the paddle attachment, cream together butter and sugar until light and fluffy at medium speed, about 3-4 minutes. A hand mixer works well here, too.
Mix in the vanilla extract. Turn the mixer speed to low, and add the flour, baking powder and salt, followed by the milk, one tablespoon at a time until the dough comes together without being sticky. The dough should come together into a soft ball.
Turn the dough onto a very lightly floured work surface. Divide the dough into two pieces and form each one into a rectangle. Wrap the pieces of dough in parchment paper or plastic wrap and freeze for about 45 minutes to an hour. Have a glass of wine or a mock tail…
Take one piece of dough from the freezer and set aside. We are going to roll the dough in between two pieces of parchment paper.
Lay the first piece of parchment paper on your work surface. Lightly flour the parchment. Place your dough square on top. Very lightly flour the top of your cookie dough and place another piece of parchment on top. Roll the dough to about 1/4-inch thickness. Use a 1 1/2-inch cookie cutter and cut the dough into rounds. Cut a center hole (I used the bottom of a large star tip), and then transfer to your prepared cookie sheet.
Gather the scraps of dough together, form a rough rectangle and repeat the rolling process. If dough gets too sticky to work with, just put it back in the freezer for a few minutes and proceed with rolling. Repeat with the second rectangle of dough.
Bake cookies for 10-12 minutes, until bottoms are very lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
While the cookies are cooling make the topping.
Lower the oven heat to 325 degrees Fahrenheit. Place the coconut on a cookie sheet, and toast the coconut until golden, about 10-12 minutes. At the 5 minute mark, open the oven door and stir the coconut flakes to ensure even toasting. Be sure not to forget you’ve got coconut flakes toasting in the oven. You can easily burn those bad boys and have to start over again.
Open the can of dulce de leche and place in a large microwave-safe bowl with the milk and salt. Cook on high for 3-4 minutes, stopping to stir a couple of times to help smooth the caramel and incorporate the milk. Once smooth, add toasted coconut and stir with a spatula until incorporated.
With a small offset spatula or spoon, spread about 2-3 teaspoons of topping onto each cooled cookie. If the caramel gets too tough to work with, just put it back in the microwave for a few seconds.
While topping sets, melt chocolate in the microwave stopping to stir at 45 second intervals to prevent the chocolate from scorching.
Dip the bottoms of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer the remaining chocolate into a piping bag with a number 1 Ateco tip or a cornet with the tip snipped off and drizzle finished cookies with chocolate.
Place the cookies in the refrigerator for a few minutes for the chocolate to set. Store these cookies in between squares of parchment and place in an airtight container. Cookies should maintain fresh for about 3 days. That’s if they last that long.

Falafel 2 1/2 cups dried chickpeas 1 small Spanish onion,...

Wed, 09 May 2012 09:24:36 -0400

Falafel

2 1/2 cups dried chickpeas
1 small Spanish onion, quartered
2 garlic cloves
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/2 teaspoon ground cumin
4 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/3 cup water
oil for deep frying

Soak chickpeas overnight in a large bowl filled with water.
Drain chickpeas and place them in a food processor fitted with a metal blade. Add the onion, garlic, cilantro and parsley and pulse until ingredients are combined and the texture is grainy.
In a separate bowl, mix together the cumin, flour, baking powder, baking soda and salt. Add the dry ingredients to the chickpea mixture and mix until well combined. Gradually add the water and mix until reaching a thick, paste-like texture.
Heat the oil in a large saucepan. Meanwhile, using your hands, form the chickpea mixture into balls, about the size of a Ping-Pong ball. Once the oil is hot (375º), place the balls in the oil, a few at a time, and cook for about 3–5 minutes, or until golden brown. Remove with a spotted spoon and drain on paper towels.
Serve hot with tahini, pita and salad. Or eat those little guys on their own. Your call

Oven-Toasted Ham, Brie and Apple Sandwich 1 large baguette...

Tue, 08 May 2012 17:55:43 -0400

Oven-Toasted Ham, Brie and Apple Sandwich

1 large baguette (about 1 lb.), cut into 4 pieces
7 oz. brie, most of the rind trimmed off and thinly sliced (trim and slice the brie while it’s cold)
2 Tbs. unsalted butter
1-1/2 medium Granny Smith apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups)
3/4 lb. ham steak, thinly sliced on the diagonal
2 Tbs. whole-grain Dijon mustard
1 Tbs. honey
1 tsp. chopped fresh thyme

Position a rack in the center of the oven and heat the oven to 425°F. Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.
Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms. Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated. Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.

healthylifemadelicious: this is what I ate today for dinner!

Creamy Penny with Blue Cheese, Arugula and Toasted Walnuts 1/2...

Tue, 08 May 2012 10:17:11 -0400

Creamy Penny with Blue Cheese, Arugula and Toasted Walnuts

1/2 pound penne
4 cups arugula
1 Tbs. butter
1 cup reduced-fat milk
1/2 cup crumble blue cheese
1/2 cup walnuts, coarsely chopped and toasted
coarse salt and freshly ground pepper

Cook the pasta until it reaches al dente. Reserve 1/4th cup of the pasta water and drain the rest.
Back in the pot, reduce the heat and add the butter, milk and blue cheese. Whisk together until combined and smooth. Throw in a pinch of salt and pepper.
Add the pasta and the arugula to the sauce, wilting the greens.
Serve with toasted walnuts and oh my dear, eat eat eat.

Green Goddess Grilled Cheese Sandwich 2 slices bread 2-3...

Mon, 07 May 2012 15:59:00 -0400

Green Goddess Grilled Cheese Sandwich

2 slices bread
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoon goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Pesto

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).
Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.
Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).
(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).
On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.
Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown

Cream Cheese and Jam Bagel healthylifemadelicious: It’s...

Tue, 01 May 2012 10:59:37 -0400

Cream Cheese and Jam Bagel

healthylifemadelicious: It’s the best thing ever! I would eat it every morning.

Chickpea Salad Wrap 1 (15-oz) can chickpeas (or 1.5 cups cooked...

Tue, 01 May 2012 10:53:00 -0400

Chickpea Salad Wrap

1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
1/2 cup chopped celery
2 tbsp chopped red onion
3 tbsp chopped dill pickle (~1 pickle)
1 tbsp minced fresh dill
1 garlic clove, minced
1/2 tsp regular mustard
2 tbsp fresh lemon juice
1/4 cup toasted sunflower seeds (or pecans/walnuts)
salt/herbamare and pepper, to taste

Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt (I used Herbamare) and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.

Lemon Poppy Seed Bread 3 eggs 1 tsp vanilla extract 1/4 c...

Tue, 01 May 2012 10:51:16 -0400

Lemon Poppy Seed Bread

3 eggs
1 tsp vanilla extract
1/4 c milk
1 1/2 c flour
3/4 c vanilla sugar
1 tsp baking powder
1/4 tsp salt
1 TB lemon zest
3 TB poppy seeds
4 TB butter, softened

Lemon syrup

1 lemon, juiced
1/3 c superfine sugar

Blueberry Honey Butter

1/2 c blueberries
1/4 c honey
1/2 c butter

Combine the eggs, vanilla extract, and milk. In a separate bowl combine the dry ingredients. Add the softened butter and mix well. Slowly incorporate the egg mixture and mix until you have a thick batter.
Pour into a prepared bread pan. Place in a preheated oven (180 C) for 30-40 minutes. Cover with aluminum foil for the first 2/3 of the cooking time. The bread is done when a toothpick inserted into the centre comes out clean. Let cool.
Heat the lemon juice and superfine sugar in a small sauce pan. Swirl the pan until the mixture begins to bubble and is slightly reduced. Prick the top of the bread with a toothpick and slowly pour the lemon syrup over the bread. Serve chilled or warm with blueberry honey butter.
Heat the blueberries and 2 TB of the honey in a small saucepan until the mixture has reduced by half (takes about 3 minutes of constant stirring).
Add the remaining honey and softened butter. Mix well with an electric hand mixer to make light and fluffy. Place in refrigerator to set.

Cheese and Spinach Empanada 1 packet ready rolled filo pastry...

Tue, 01 May 2012 10:40:21 -0400

Cheese and Spinach Empanada

1 packet ready rolled filo pastry sheets
A little melted butter or olive oil (20g)
1tsp olive oil
1 onion finely chopped,
2 crushed cloves garlic
250g cooked and drained spinach
3 large seeded and chopped tomatoes
200g low fat cottage cheese.
¼ tsp grated nutmeg
1 tbsp freshly chopped coriander.
600g new potatoes
400g green beans

Heat the oil in a frying pan and cook the onion gently until tender, add the garlic and the remaining filling ingredients. Drain off any excess liquid. Separate two sheets of filo pastry, keeping the rest covered. Brush with a little oil or butter, top with a spoonful of the filing and roll into the required shape. Place on grease proof paper on a baking sheet. Repeat with the remaining pastry and filling. Prick a small vent in each parcel and bush with any remaining butter. Bake at 200°C / 400°F 10/12 mins until crispy. Meanwhile boil a pan of water and cook new potatoes for 10 minutes or until tender and green beans for 5 minutes. Serve empanadas with boiled new potatoes and boiled green beans

Grilled Peach and Avocado Salad 3 Tablespoons Dijon mustard 3...

Tue, 01 May 2012 08:13:37 -0400

Grilled Peach and Avocado Salad

3 Tablespoons Dijon mustard
3 Tablespoons honey
1 clove minced garlic
salt and pepper
1/2 cup olive oil
3 cups baby arugula
1 cup basil leaves
1 cup flat leaf parsley
4 peaches (I like my peaches on the firm side)
1 avocado
1/2 cup mozzarella pearls or fresh mozzarella diced

Whisk together the Dijon, honey, garlic, salt, and pepper. Stream in the olive oil while whisking. Set aside.

In a large bowl, toss together the baby arugula, basil leaves, and parsley. Add the baby mozzarella. Put in the fridge.

Preheat your grill to medium heat. Slice the peaches and remove the pit. Slice the avocado and brush both with olive oil. Season well with salt and pepper.

Place the peaches and the avocados slice side down on the grill. Grill for a few minutes, you want some grill lines on the fruit. but you do not want them to turn to mush.

Take the fruit off of the grill. Look how gorgeous the heat from the grill made the avocado. I want to eat this again right now.

Slice the peaches and avocado and add to the salad bowl. Drizzle the dressing over. Toss lightly. Season with salt and pepper.

Oatmeal Creme Brulee 2-1/4 cups Steel Cut Oatmeal 1/2 cup...

Mon, 30 Apr 2012 09:28:30 -0400

Oatmeal Creme Brulee

2-1/4 cups Steel Cut Oatmeal
1/2 cup chopped Fruit of your choice (Sliced and Chopped Apples are Great)
1/4 cup granulated white sugar
3-1/3 cups non fat milk
1/2 cup egg substitute (such as Egg Beaters)
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/3 cup firmly-packed light brown sugar

Preheat oven to 350 degrees F. Spray a 8-inch baking dish with nonstick cooking spray. Place oats, chopped fruit and sugar in the prepared baking dish. Stir until well combined. In a medium mixing bowl, whisk together milk, egg substitute, and vanilla extract. Pour over oatmeal mixture. Stir to make sure the oatmeal mixture is well-coated. Bake 40 to 45 minutes. Be careful not to over-bake. You want the center to still be moist, like a thick soup. Remove from the oven. Turn oven temperature up to broil. Sprinkle with the brown sugar in a thin layer, making sure the sugar coats the entire surface of the oatmeal. Return to the oven and broil 2 to 3 minutes, until the top is browned and crusty. Serve warm.

Salmon with a Cranberry and Walnut Crust 4 x 7oz salmon...

Tue, 24 Apr 2012 18:30:30 -0400

Salmon with a Cranberry and Walnut Crust

4 x 7oz salmon fillets
100g cream cheese
25g coarse breadcrumbs
15g walnuts, finely chopped
15g cranberries
1 small garlic clove, chopped
Zest of ½ lemon
20g parmesan cheese, coarsely grated
1tbsp fresh parsley, chopped
Sprinkle of paprika
Sea salt
Milled

Pre-heat the oven to 200°c / gas mark 6.
Season the salmon with sea salt, milled pepper and place on a buttered oven dish.
Mix the cream cheese, garlic, lemon zest and cranberries in a small bowl.
Divide the cream cheese mixture on top of each salmon fillet then pop in the fridge for 10 minutes.
Mix the breadcrumbs with the walnuts, parsley and parmesan cheese and sprinkle over the salmon. Finally, dust with a little paprika and bake for 12-15 minutes until the salmon is pink in colour and the top is golden.

Roasted Cauliflower with Garlic 1 head of 2-week old...

Tue, 24 Apr 2012 11:03:00 -0400

Roasted Cauliflower with Garlic

1 head of 2-week old cauliflower (or not 2-week old cauliflower)
2 giant cloves fresh garlic, chopped
3 tablespoons olive oil
sea salt & pepper
shredded smoked cheddar or bleu cheese crumbles
parsley and/or bacon bits

Preheat oven to 425 degrees. Clean and cut cauliflower into bite-sized pieces. Spread onto a parchment lined baking sheet. Drizzle olive oil and chopped garlic over the top. Salt and pepper to taste. Toss in the oven and allow to cook until the cauliflower is golden brown around the edges, about 30 minutes. Serve topped with cheese, if desired. Love.