25

May

Salmon Risotto

EXTRA! EXTRA!
Memoir Munchies reaches 200 Posts!
I missed the 2-year anniversary of the blog in the midst of school craziness, so 200 posts deserves a little somethin’ somethin.’ 
Why not a colorful collage and some salmon risotto???

Have you seen this awesome invention in the grocery store? 

  • Texas is often way too hot to grow basil, so I usually buy it. However, I never use it all up before the little leaves wilt and go bad. So why not buy a frozen alternative? They’re just tiny frozen “icecubes” of chopped basil leaves.









Salmon Risotto
4 servings

1 TB olive oil
1 TB butter
1 cup arborio rice
4 garlic cloves, chopped
2 shallots, chopped
2 cups low sodium chicken broth
8 ounces salmon filet
1 cup broccoli (fresh or thawed)
1/4 cup chopped almonds (optional)
1 TB fresh basil or 1 t. frozen basil
3/4 t. sea salt
1/4 t. pepper
1/2 t. each: rosemary + basil
3 TB capers

1 CHOP: Chop the garlic and shallots and set aside. Then, chop the broccoli (small bite-sized). In a large skillet or wok, heat on medium to medium high. Add olive oil and butter and let melt. Rotate skillet once so bottom is coated with oil/butter. Add the arborio rice, garlic and shallots and saute for 2-3 minutes, until rice is toasted and slightly brown (slightly!). Stir the mixture with a wooden spoon during the sauteing.

2 LIQUIFY: Add the chicken broth and stir. Add in the rosemary and continue to stir until rice has cooked and thickened to ‘al dente’ (cooked but still firm/chewy to the bite). This will take about 20-25 minutes.

STEP THREE: In the meantime, heat at medium a second skillet or a grill pan, spraying with nonstick oil (or 1 t. olive oil). Coat the bottom of the pan. Sprinkle a pinch (1/8 t.) of sea salt and a dash of pepper on each side of the salmon, and lay it onto the skillet/grill pan. Sprinkle the broccoli around the fish to “grill” it, too. Cook the fish at least 5 minutes on each side, being careful not to serve raw or overcook (fish will dry out). Remove the salmon from the heat.

STEP FOUR: Toss the cooked broccoli and almonds into the risotto and stir. Add the fresh/frozen basil, dried rosemary and dried basil, and stir.  Once the fish is cool enough to handle, flake into bite-sized pieces with a knife. Add the salmon to the risotto and gently stir. Add the capers and stir.  Lastly, add 1/4–1/2 teaspoon salt and a few dashes of pepper, to taste. Serve!


Thanks so much for reading, cooking, inspiring, and eating with me on this fun journey! I started this blog as a stress reliever–cooking in between classes, work and writing many, many papers. Now I’m finished with school and have found this blog to be so much more than just a “sanity keeper.” I’ve learned so much, have connected with dear people over breaking bread, and have found a passion for healthy living and eating. Thanks to Matt (hubby), Sam (dog), family, friends, and coworkers for tastetesting each recipe and giving your honest (albeit very kind!) opinions. Sam…just got crumbs that fell to the floor and can’t speak, so he’s just there for support (and free smells). 

There are some exciting changes happening to Memoir Munchies…a little summer makeover, for starters. Stay tuned, and here’s to 200 (or 2,000?) more posts!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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21

Apr

Creamy Low-fat Broccoli Soup

As promised, a creamy (healthy) broccoli soup to pair with a crusty bread (like a baguette!). Sometimes I don’t know what to do with the frozen veggies in my freezer. We get in a veggie rut at times and stock up on broccoli, okra, and stirfry mix…and all that broccoli (while I love it) get bor-ing. So let’s whip up a soup and mix up our veggie tonight!

Creamy Low-fat Broccoli Soup
Adapted from Everyday Food, April 2012
1 1/2 pounds of broccoli (frozen or fresh), cut in bite-sized pieces
4 TB butter or margarine
1 medium yellow onion, diced small
2 cloves of garlic, sliced thin
1/4 cup flour
4 cups low- or no-sodium chicken broth
1 cup water
Dash of crushed red pepper (optional, for a kick)
1/4 milk or cream (optional!)
Salt and pepper, to taste


Gadgets needed: medium pot, knife, wooden spoon, blender

1base In a medium pot, melt butter. Add onion and cook, stirring occasionally, for 7 minutes. Onion should soften. Then add flour and stir for 1 minute. While whisking, simultaneously add 3 cups broth and 1 cup water and bring to a boil over high. (Stop whisking.) Reduce the heat and simmer for 10 minutes, only whisking occasionally.



2green (If the broccoli is frozen, use a 2nd pot & 1/4 cup water to cook broccoli until hot but not tender. Transfer to the butter mixture after cooked. If it’s fresh broccoli, carry on.) Add the broccoli and bring to a simmer. Cook until the broccoli is very tender, 20 minutes. (If you want a little kick, now’s the time to add the crushed red pepper flakes.)

3blend it, baby Using a 1-cup measuring cup, scoop a few cups of the broccoli mixture into your blender at a time. Blend until smooth; take care not to burn yourself!! Once the mixture is pureed, return to your pot. 



4season Season with 2 pinches of salt, a dash of pepper; add more, to taste. If you’d like the soup thicker, add 1/4 cup milk or cream. If you’d rather it be thinner, add that extra cup of broth.


Serve with crusty bread, garnished with a sprinkle of smoked paprika, sesame seeds, or shredded cheese. Yum

There ya have it, a healthy and creative way to eat those veggies. Have a wonderful Saturday! We’re off to the Farmer’s Market.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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30

Sep

Dinners

Wow, it’s been a while! School and work have been so time-consuming, and I missed being here.

Let’s get right down to it with a little food, shall we? While I have been away from my blogging desk, I have NOT been away from the kitchen. Matt (and I) have whipped up some tasty things these last few weeks. Let’s start with dinner.

Stir fry. You love it. I love it. Healthy for your body, especially your heart.

i heart stir fry

*6 servings*
1 bag frozen or fresh stir fry mix (16 oz of chopped red pepper, edimame, water chestnuts, green beans)
1 cup chopped mushrooms
2 cups broccoli, bite-sized
16 oz extra firm tofu (I ate tofu, Matt chopped up 4 oz lean boneless porkchop)
Handful (about 1/3 cup) raw cashews or your favorite (peanuts, etc.)
1/4 cup low sodium soy sauce
2 TB sesame oil
1/4 cup orange juice
1/4 teaspoon sesame seeds
salt to taste + crushed red pepper (optional)
3-4 cups rice


TOOLS:
1 wok, 1 wooden spoon, 1 basting brush, 1 tiny bowl
1 rice cooker (or pot with lid), cookie sheet with parchment paper/foil
*you’ll need 2 woks or 2 pans if you’re cooking “meat” separately from veggies


1) COOK THAT MEAT! Press the tofu with a few paper towels to remove all excess moisture. Cut into reasonable slices (I did strips this time, about 1/4 inch thick). Lay down on parchment paper or non-stick sprayed foil. In the tiny bowl, mix 1 TB of sesame oil, 1/2 of soy sauce and orange juice (optional). Stir ingredients together with brush and brush generously onto the tofu pieces. Sprinkle with sesame seeds. Bake at 350 for 25 minutes, or until golden brown. Start cooking your rice, in whichever way you like.

If you’re cooking pork or chicken, put meat into a wok or pan and pour the “tiny bowl” ingredients into the pan. Stir and watch carefully. Cook until no longer raw, between 5–10 minutes. Set aside.

2) CRISP THOSE VEGGIES! Adding 1/3 cup of water to the pan, cook the veggies thoroughly, adding 1 TB of sesame oil once the veggies are lukewarm and the water has mostly evaporated. Allow the veggies to soak up the oil. Add in the rest of the soy sauce, cashews and 1/8 t. of crushed red pepper (optional). Cover and cook for a few minutes, until veggie are hot but not soggy.


3) STIR FRY! Uncover and stir the veggies. Combine the meat and stir, if you like, or serve separately. Add salt or more red pepper flakes to taste. Eat!

 

Tofu is awesome,
Tofu is yummy,
Tofu’s sure to make
A happy, full tummy!

~Laurel~

15 years ago Short URL

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