Pan-fried Salmon with Garlic-Dill Sauce and Rice & Broccoli

Pan-fried Salmon with Garlic-Dill Sauce 

and Rice & Broccoli

A delicious and healthy dinner :) 

All natural products that are high-fiber and heart-healthy. 

Ingredients-

1. 2 Portions of Salmon Filet
2. 200g White Rice
3. 1 Broccoli
4. 2 tsp. Soy Sauce
5. 2 tsp. Lemon Juice
6. Lemon Slices
7. Salt
8. Pepper
9. Pinch of Garlic Powder
10. Pinch of Sodium-Free Vegetable Seasoning (Dash, etc.)
11. My Recipe For Homemade Garlic Sauce
12. Handful of Fresh Dill

  

Instructions-

1. Prepare two portions of salmon filet. Season with salt, pepper, soy sauce, and lemon juice. Set aside.
2. Add a pinch of dried vegetables/herbs mixture onto the salmon. (optional)
3. Bring salted water to a boil. Cook broccoli to desired tenderness. Do not overcook!
4. Bring salted water to a boil and cook rice. When cooked, fluff rice with a fork.
5. Combine broccoli and rice.
6. Heat pan with vegetable oil and fry salmon skin-side first. Cook for about two minutes then flip.
7. When salmon is pink, remove from pan.
8. Finely chop fresh dill and add to prepared garlic sauce. (Click Here for my recipe!!!)
9. Cut lemon into slices and set on plate. Add a serving of rice and broccoli with salmon filet.
10. Drizzle garlic-dill sauce over plate and salmon. Serve.

Enjoy!

Rotini with Marinated Chicken and Mushrooms

Rotini with Chicken & Mushrooms

Dear Friends, 

It's been difficult trying to update my cooking blog while starting my third year of medical school,

 but I will always find some time to post a few new recipes, forgive me! 

Take care! :)

Kochani,

Wybaczcie mi moją ostatnią nieobecność, 

ale trudno pogodzić moje studia z blogiem kuchennym,

 ale jeszcze się nie poddaje! :) 

Pozdrawiam! :*

Ingredients-

1. 400-500g Boneless Skinless Chicken Breast
2. 250g Mushrooms
3. 250ml 18% Sour Cream
4. 1 Onion
5. 1/2 Box of Rotini Pasta
6. 1 tsp. Balsamic Vinegar
7. 2 tsp. Vegetable Oil
8. Salt
9. Pepper
10. Italian Herbs Mix (Basil, Oregano, Tyme, etc.)
11. Pinch of Paprika
12. 1 Handful of Freshly Chopped Parsley

Instructions-

1. Prepare boneless skinless chicken breasts by cutting into 1" cubes.
2. Marinate with balsamic vinegar, salt, pepper, spices to taste, and vegetable oil.
3. Set in the fridge for at least thirty minutes.
4. Finely chop one onion and cut mushrooms into thin slices.
5. Heat skillet with a splash of vegetable oil.
6. Cook mushrooms until they release water and the water evaporates.
7. Add onions to the mushrooms and cook until translucent. Now you may add salt and pepper.
8. Place cooked mushrooms and onion mixture aside.
9. Heat skillet, without oil. Brown the chicken breast cubes.
10. When chicken is cooked, add mushrooms/onions.
11. Add 250ml of cream. Cook, and add salt/pepper to taste. Add herbs to taste.
12. Finely chop fresh parsley and add to pan. Mix well and serve.
13. Cook rotini pasta al dente according to package instructions. Combine al dente pasta with sauce.
14. Serve when hot, decorate with fresh parsley.

Enjoy! 

Salmon and Cream Cheese Wraps with Chives

Salmon and Cream Cheese Wraps with Chives

One of the simplest and quickest recipes for a delicious and healthy lunch!

The recipe makes two wraps, if you would like to make more,

increase the ingredients proportionally. It takes only minutes to prepare.

Ingredients-

1. 100g Smoked Salmon Slices*

2. 2 tbsp. Cream Cheese

3. 2 20cm Tortilla Wraps

4. 1 Handful of Freshly Chopped Chives

5. Salt and Pepper to taste

*You may also use lemon juice and squeeze a few drops on the salmon slices.

Instructions-

1. Preheat pan and warm two tortillas.

2. Spread 1 tablespoon of cream cheese on 1 tortilla. Repeat.

3. Cover the cream cheese with chopped chives.

4. Add two large slices of salmon on 1 tortilla. Repeat.

5. Add salt and pepper to taste.

6. Roll up the tortillas.

7. Slice into three with a sharp knife.

8. Serve fresh or refrigerate and serve chilled with chives.



 

ENJOY :)

Hoso-maki / Uramaki / Maki / Sashimi / Philadelphia Roll / California Roll / Alaska Roll

Homemade Sushi



Thank you everyone for continuing to view my blog during my monthly absence.

I am back in school now, and I am on my own and have more time for myself.

I will be posting more frequently during this period of time :)

Sushi, it is number one on my favorite foods list. I am extremely thankful

for my boyfriend's sister's husband for teaching me the art of sushi.

They received a beautiful sushi plate set for their first anniversary,

and everything turned out absolutely beautiful.

This was my first attempt at making this delicious treat, and I now know

there is nothing difficult or too expensive to make this at home!

Take a few minutes to view the delicious sushi.

Grab a friend or family member, it will take some time to

prepare all the ingredients. Making sushi with friends and family

truly brings everyone together, enjoy it and have fun!

Ingredients-

1. Sushi Rice
2. Rice Vinegar
3. Pinch of Salt
4. Sesame Seeds
5. Surimi Crab
6. Avocado
7. Cucumber
8. Cooked Shrimp (~10)
9. Fresh Salmon Slices
10. Nori
11. Chives
12. Philadelphia Cream Cheese
13. Soy Sauce
14. Wasabi
15. Pink Marinated Ginger
16. White Wine

Instructions-

*You will need a bamboo mat and a small bowl of lukewarm water to dip your hands in.

1. Prepare all ingredients. Wash cooked shrimps and dry.
2. If using fresh salmon, cut into slices. You may also buy thinly sliced salmon.
3. Slice cucumber and avocado into thin slices. Slice chives into halves.See photos above.
4. Cook sushi rice according to instructions on package. This is the key to PERFECT sushi.
5. Stir rice consistently or it will burn. When cooked, add a splash of rice vinegar. (3tbsp.)
6. Place one nori on a bamboo mat.
7. Wet your hands and grab a small portion of rice. Spread it delicately yet firmly on the nori.
8. See photos above. Spread rice evenly on entire nori.
9. Roast sesame seeds until golden brown for uramaki.

Now you are ready to chose your specialty roll.
Feel free to substitute and experiment with different types of fish.

1. Maki - Philadelphia Roll -
(traditionally with salmon)

• Spread cream cheese lengthwise on rice.
• Add equal slices of cucumber and avocado next to cream cheese.
• Add salmon slices across the length of the roll.
• Add chives as seen in above photos.
• Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
• Roll upwards gently yet firmly to give the roll it's shape.
• Cut into 8 slices with an extra sharp knife.

2. Maki - California Roll
(traditionally with crab)

• Add surimi/crab sticks lengthwise on rice.
• Add cucumber and avocado.
• Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
• Roll upwards gently yet firmly to give the roll it's shape.
• Cut into 8 slices with an extra sharp knife.

3. Maki - Alaska Roll
(traditionally with shrimp)

• Make a cut in the shrimp for it to lay straight. It should almost be breaking apart into two.
• Add cucumber and avocado.
• Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
• Roll upwards gently yet firmly to give the roll it's shape.
• Cut into 8 slices with an extra sharp knife.

4. Hoso-maki - Avocado and Cucumber Roll
(thin rolls usually with vegetables)

• Slice nori into half. These rolls will be smaller in shape and size.
• Place avocado across the rice. You may use both or only one vegetable ingredient.
• Be careful, this roll is usually harder to make because it is so thin.
• Grasp it carefully with the help of the bamboo mat to form it's shape and roll.
• Cut into thin slices.

5. Uramaki
(inside out rolls, rice on the outside covered with sesame)

• This was tricky, but taking it one step at time will come a long way.
• Wrap the entire bamboo mat in plastic wrap.
• Place nori on the mat and cover entire nori with rice.
• Cover entire rice with roasted sesame seeds.
• Flip the roll over onto it's other side. See photos.
• Use any fish and vegetable as described before.
• Shrimp, avocado, cream cheese, and chives into one roll. Roll and slice.

6. Sashimi
(small pieces of sushi , small portion of rice is covered and layered by a slice of fish)

• Take a very small portion of rice and form it into a somewhat rectangular shape.
• Cover the rice with a layer of salmon.
• Repeat steps until all rice is used. You may layer the rice with shrimp as well.
• Decorate with chives. A great option is caviar, which I did not have with me.

Serve sushi slightly chilled with wasabi, soy sauce, marinated ginger, and white wine!

ENJOY! :)

Penne with Chicken and White Wine Sauce

Penne with Chicken and White Wine Sauce

 

Welcome back:)

Can you believe it's September already? Where has the time gone?

Summer isn't over yet, at least for me it isn't. I have one month left of vacation.

For those whose summer is over, I hope to cheer you up with a delicious pasta dish :)

 



Ingredients-

1. ~1kg Chicken Thighs
2. 1 Handful of Spinach Leaves
3. 2 Small Carrots
4. 1 Green Pepper
5. 1 Onion
6. 1/2 Head of Garlic
7. 2 tbsp. Italian Dressing
8. 1 tsp. Paprika
9. 1 tsp. Italian Seasoning
10. Salt
11. Pepper
12. ~500ml 12% Sour Cream
13. 1 Cup of White Wine
14. 2 Boxes of Barilla Penne Pasta
15. 1 Handful of Freshly Chopped Parsley
 

Instructions-

1. Marinate chicken with Italian dressing, seasoning, paprika, salt and/or Vegeta and pepper to taste.
2. Set in the fridge for at least an hour, you may omit this step.
3. Prepare vegetables. Finely chop onion and garlic. Dice green peppers and carrots.
4. Preheat large sauce pan. You may add oil if necessary.
5. Cook chicken until juice is released. Add onion and cook until translucent.
6. Add salt and remaining vegetables (garlic, green peppers, and carrots).
7. Add white wine and cook on low-medium heat, covered with a lid for about twenty minutes.
8. Taste vegetables and when they are semi-soft, add sour cream. Season sauce to taste.
9. Add fresh chopped parsley and stir. Cook on high heat until sour cream thickens.
10. Add spinach in the last few minutes of cooking.
11. Cook penne according to package instructions. Serve when hot and fresh!

Enjoy :)