Been trying to cook more healthy dinners lately. In addition to trying to reduce my portion size of "meaty protein" I'm having 2 green veggies (one of which can be a salad) and one starchy side (which can be squash).
So here are a few recent things:
This salmon was GREAT (and super as leftovers)
Salmon with chipotle glaze
1 chipotle chile (about) from canned chipotle chiles in adobo, plus some extra liquid from the can
2 teaspoons agave nectar
1 tablespoon lime juice
1/4 teaspoon ground cumin
(modified from this
recipe )
Puree, smear on salmon (should just lightly cover around a pound of salmon fillets). I cooked this on a cedar plank, but you could easily bake in the oven or grill directly. For the side dish, I sauteed a little garlic and chopped red bell pepper, then added brown rice, wild rice and quinoa (about 1 cup grains total), added about 1/4 cup of leftover white wine, then added a can of Rotel tomatoes, and about another 1/4 cup of water, then covered and let steam. I threw in some lime juice once it was finished cooking.
Whenever I grill, I try to make more than one meal's worth of food so I have lunches and some to freeze. This time I also used the grill to cook some roma tomatoes that I made gazpacho out of the next day. I cored them, and just put them along the sides next to the plank. I did around 7 big tomatoes. Once they had cooled I slipped off the skins and put them in a container in the fridge. The next day I used them in this
gazpacho recipe -- though my quantity of tomatoes was only about 1/2 of what was called for, so I halved the recipe. I also didn't have white wine vinegar so I used 1/2 red vinegar and 1/2 sherry (not sherry vinegar), and I didn't peel the cucumber. I used a Trader Joe's tomato-veggie soup as the base instead of tomato juice, and it seemed fine. Like the picture, I garnished it with a little extra chopped onion, red pepper and cucumber.
Another success was
this chicken recipeI cheated by putting the rosemary and garlic and lemon pieces into my little chopper doohicky, so they were chopped, not sliced, and I used less oil and boneless skinless thighs. I also subbed white wine for the lemon juice, though I did use the peeled lemon chunks. I also recommend serving with something to sop up the tasty juices. I think if you tucked some potato chunks in and around the chicken they would be pretty yummy. I served it with oven sweet potato fries, which are always excellent.
My final new thing this week (so far!) was this
Chicken with Chickpeas and Tomatoes recipe. I didn't have cherry tomatoes, so I just chopped up the last of the roma tomatoes. I think next time I'd chop up the chicken breasts, or use thighs, or use chopped thighs. It wasn't dry, but it was kind of solid and bulky and didn't seem to get much flavor into the chicken. Maybe I should marinate the chicken in the spiced oil from the day before, or the morning before I go to work. But we really liked the chickpea and tomatoes, particularly mixed with the yogurt. I might try to do this without chicken and with fresh green beans mixed in instead next time.
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Leek
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Sounds like a lovely supper!
