+ salmon.

lately landon & i have been on a seafood high.

fish tacos for lunch, shrimp curry for dinner last night, and today we had salmon!

this is my absolute favorite meal right now,

my mom always makes it at home and now landon & i have it at least once a week.

being a poor college student,

we don't have much money and as most of us know salmon is expensive!

so here's the little trick we do,

we buy a 1.5-2 lbs. fresh salmon fillet, when we get home we cut it up into slices and freeze

them in bags. So when we want some salmon, we grab a bag for dinner, defrost it, and walah

fresh salmon!

this meal is super easy to make and so healthy.

so this is a pretty obvious on how to make it but just in case you want to know how we cook it,

here's the down low...

RICE

we first cook a cup of Basmati rice with 1 1/2 c. chicken broth/water

[or any rice you prefer, Jasmine is nice too]

in the rice we flavor with fresh herbs [dill].

set that aside and let it cook on it's own.

we use a rice cooker. it's so lovely.

ROASTED VEGETABLES

get a bunch of your favorite vegetables, we use anything we have in the fridge.

my favorites are red bell pepper, butternut squash, onions, red potato, sweet potato,

carrot, etc etc.

1. cube and slice up all the vegetables and put them in a bowl.

2. cut up fresh rosemary and add to the vegetables.

3. drizzle with olive oil & sprinkle Kosher salt, pepper, & some garlic powder.

4. Put in oven at 425° for about 25 minutes.

MMM!

SALMON

the sauce i put on is a simple recipe learned from my japanese grandma

[for those of you new friends, i'm a quarter japanese]

1. she just mixes up regular soy sauce with sugar and there's your teriyaki sauce.

easy as that. set aside the sauce.

2. once the salmon is defrosted, heat up a skillet with some olive oil.

Make sure it is hot enough, the oil will get thinner.

3. place the salmon face down, skin/scales up. let it sit until it looks cooked halfway through.

flip them and let them cook for a few more minutes.

4. Once they look fully cooked pour on the sauce and let the fish soak it up. Then take it off the heat & eat!

YUM.

Collard Wraps & Roasted Garlic Hummus

I got this idea from honest fare, one of my favorite foodie blogs.

We had all these ingredients in our kitchen just waiting to be used, all we needed was some beautiful collard greens! 

I first started off with a roasted garlic hummus, to act as a little ''glue'' in our wrap.

So in a previous post I posted another hummus [bean dip] but this one is wayyyy better, so forget that one and try this one!

I've been in search for a good hummus,

reading, browsing, trying, experimenting, tasting, and trying again.

this one is a winner in my books!!

+ spinach.salad.

there's something so refreshing about eating all raw veggies..

it makes you feel like you are healthy! so for those late nights of chocolate ice-cream and

popcorn you can remember that you had a nice spinach salad earlier that day and it's okay, because you are healthy. :)

haha maybe not really, but that's how my mind works.

a few days ago landon & i enjoyed this salad with dinner.

this easy fresh spinach salad consisted of:

2-3 radishes

1 large mushroom

sliced red onion

2 hard boiled eggs

2-3 pieces of bacon crumbled.

so....

pretty much what you see on the salad.

and if you don't want to use ranch

i also found a vinigrette that would work perfect with this salad...

1-1 1/2 tbsp. bacon drippings

1 1/2 tbsp. of sugar

3 tbsp. vinegar

1 tbsp. water

1/2 tsp. salt

1/8 tsp. pepper

when ready to serve the salad microwave the vinigrette for about

30 seconds and pour over salad... making some of the spinach wilt,

but taste so bacon-y good!

and i know bacon isn't the healthiest, so if you're a health nut don't add it in.

but i love bacon so that's not even a question for me.

and to add a pop of happy to everyone's day click here & listen.

+ chicken.curry.

today's post is about CURRY. one of my most favorite dishes in the world.

i've been wanting to make it for awhile now, but for some reason just haven't gotten to it...

maybe because i was scared of how hard it was?!?!

well it wasn't and it was quite simple--my version at least.

So i pretty much just winged the whole thing-took the easiest route- i first read up on curries,

then we went to the store and all the curry paste was out, my hopes were down, but i still was craving it so bad!!! and i wasn't going to not make it!

so i just mixed a lil bit of this and a lil bit of that...

and walah we had some curry in our bowls!

here's the basics of the recipe, i think it's a good base for any kind of curry you want to make

and it's super easy for us busy wives. :)

maybe it's not straight from Thailand but hey it get's me happy, we will definately be making

this again and our goal is to try to perfect it, it's still a masterpiece in the making.

Chicken Curry

14 oz. unsweetened coconut milk

1 1/2 tsp. curry paste

dash of cayenne pepper/red pepper flakes

1 onion diced

1 red pepper sliced

1 tbsp. brown sugar packed

1/3 c. fresh basil

1 large mushroom sliced

1/2 of a large sweet potato

1 large chicken breast sliced

1 small. tomato diced and seeded

2 tbsp. ginger

2 garlic cloves

dash of fish sauce

1. Put 1/4 c. of coconut milk & curry paste and bring to boil in

a medium saucepan. Whisk constantly.

2. Add in onion, carrot, red pepper, sweet potato, ginger, garlic,

cayenne pepper and saute for 5 minutes.

3. Add in the chicken and the rest of the coconut milk and cook until

the chicken is cooked.

4. Once the chicken is cooked, add in the basil, tomatoes, mushrooms,

brown sugar, and fish sauce and

cook for 1-2 minutes.

5. Add salt to taste.

* so with mine i didn't have curry paste so i add in yellow curry powder

& added in a bunch of things here and there so that's a suggestion as well!*

so i seriously ate my curry in 5 seconds and stuffed myself full that i practically passed out. landon turned around on the computer and i was on the ground in his huge snow jacket dead.

i'm not proud of this photo, but it thought it was funny how landon thought to take a photo.

he is so silly.

+ turkey.tacos.

i started this morning with an intense work out & then followed it with some

deep [yoga] stretching with my best friend karena. by the end of it we were worn out and

STARVING. so we made something super easy yet super tasty, turkey tacos & bean salsa.

maybe some of you are thinking, turkey tacos? turkey?

well my mom started making those at home for a somewhat healthier choice

and it's now one of my favorites. it is less fatty & less greasy. so next time buy

some ground turkey & mix in some seasoning.

mmm, good.

well this isn't about the turkey tacos, it's about the bean salsa.

it's so simple- really nothing special but it's just so tasty that i have to share.

so i put some on my tacos [like a pico de gallo] &

also ate some with baked tortilla chips like salsa.

Bean Salsa

2 shallots/or an onion

1 garlic clove

1 can of black beans [drained & rinsed]

1 small tomato diced

1/2 c. cilantro

salt&pepper

1 lime

1 jalapeno

it's fresh & simple.

and for the baked tortilla chips,

which is so tasty & a nice change from bagged chips...

Tortilla Chips

2-3 flour tortillas

olive oil

kosher salt

1. Cut the tortilla into little triangles

2. Brush with olive oil

3. Sprinkle with salt

4. Put in broil & keep your eye on them until the get toasty & golden brown.

they are so perfect. they have a chew to them but still are so crispy.

happy friday!

Beet Chips

Yesterday I made beet chips to go along with our sandwiches.

so i learned two things while making them,

1. Beets stain (obviously, look at the vibrant color of them!)

2. Use a mandolin to slice them!!

It is a super easy recipe, let me tell you how it goes:

Beet Chips

2-3 medium sized beets

kosher salt

1. Preheat oven to 350 degrees

2. Wash beets and peel over sink to reduce the mess in the kitchen

3. Slice beets with a mandolin, [i didn't have one so i used a knife-

BUT it's super hard to get them the same thickness,

and they need to be to bake evenly]

4. Lay parchment paper down on a cookie sheet, & you can

lay them really close together because they shrink when baking.

5. Bake for 15-20 minutes and be sure keep an eye on them

after 15 minutes because they can burn quickly.

+ broccoli.soup.

for those cold days wherever you are, make this easy peezy soup!

Broccoli Soup

4 tbsp. butter

1 1/2 lbs. fresh broccoli

1 large onion, chopped

1 carrot, chopped

salt&pepper

3 tbsp. all-purpose flour

4 c. low-sodium chicken broth

1/2 sour cream*

1. Melt butter in medium pot over medium-high heat.

2. Add brocoli, onion, carrot, salt/pepper

& saute until onion is translucent- 6 min.

3. Add the flour and cook for 1 min., until flour is a blonde color.

4. Add stock and bring to boil.

5. Simmer uncovered until broccoli is tender- 15 min.

Add sour cream.

6. With a blender, puree the soup. Add salt&pep to taste.

*the recipe called for cream, but i had sour cream handy.

Homemade Croutons

Day old French bread

olive oil

salt&pepper

garlic salt

1/4 red pepper flakes

1. Preheat oven to 400.

2. Cut bread in cubes and place on pan with all of ingredients.

3. Bake till golden brown.

+ buttermilk.banana.pancakes.

remember how i said i was going to try to get up with landon every morning and cook him breakfast?!

well surprisingly that's still in play :)

...for some mornings.

and yesterday i made these buttermilk banana pancakes.

we keep going to bed so late, and i think it's mostly my fault because

that's when i'm the most awake in the entire day, and he was so exhausted

that he had to go to bed early and then wake up at 7AM to study! ...being an art major,

i've never gotten up that early to study- heck i've just never gotten up that early period!

so yesterday morning i felt bad for him to get up and go out in the freezing cold house,

so i whipped up some of these along with fruit salad + yogurt. i wish i would of made

some today because looking at these photos is making me hungry again!

for today it's just another grapefruit and some hot cereal.

the recipe is from martha stewart, i've been making these since i was a baby

& they never disappoint me. :)

click here to get the recipe.

A Healthy Snack

i'm starting to get a supply of food photos all waiting to be posted!

i just haven't found the time recently & i got 6 more portrait orders yesterday!

yikes!

i'm happy about this, it's just very surprising to me, and it's teaching me perseverance

and discipline, which is always needed. :) i'm doing a portrait a day this week and

sending them out within three days of ordering them so i don't get overwhelmed.

i also just finished up designing the thank you cards for our wedding and i'll be

on my way to go get those printed soon.

anyways, back to the nuts...

these sweet&spicy nuts are perfect for a little healthy snack with a twist

on them. eating plain nuts can get boring, and i remember having the best

spicy, spicy almonds up in canada, which i will have to get the recipe soon,

but until then i found this recipe.

Sweet & Spicy Nuts

3 c. unsalted mixed nuts

1/3 c. sugar

1 tsp. kosher salt

1 egg white

1/2 tsp. cumin

1/2 tsp. smoked paprika

1/2 tsp. cinnamon

1/2 cayenne pepper

Heat oven to 325 and line cookie sheet with foil. Mix sugar, egg white, salt,

cumin, paprika, cinnamon, & cayenne pepper. Mix in the nuts and coat them

evenly. Spread the nuts evenly on a cookie sheet. Bake stirring twice until

the nuts are dry for 30-35 minutes. Transfer to a clean sheet of foil and

let them cool. Put in baggies & bring them in your purse for a

quick & healthy snack!

[ personally i would use all almonds next time but that's just my preference!]

+ butternut.squash.risotto

although my blog is on the frizz

i figured out some other things and i was able to do a post! yay!

well, we still have butternut squash left over from 3 weeks ago!

and no, we haven't just been letting them sit there and rot we

have been eating it with practically every meal it feels like

so i found something different to make.

yesterday landon & i enjoyed butternut squash risotto

Butternut Squash Risotto

serves 4

take 35 minutes to prepare&make

[adapted from Woman's Day magazine]

2 tbsp. olive oil

1 onion, finely chopped

1/2 medium butternut squash (1 lb. peeled & cut into 1/4" pieces)

2 cloves garlic, finely chopped

Kosher salt & pepper

3/4 c. Arborio rice

1 c. dry white wine*

3 1/2 c. low-sodium chicken or veg. broth

2 tsp. fresh thyme

1/4 c. grated Parmesan cheese, plus more for garnish

1. Heat oil in a large skillet over medium heat.

Add the onion and cook, covered, stirring

occasionally, until tender 6-8 minutes.

2. Add the butternut squash, garlic, 1/2 tsp. salt

and 1/4 tsp. pepper and cook covered, stirring

occasionally, until the squash is beginning to soften,

5-6 minutes. Stir in the rice and cook for 1 minute.

3. Add the wine and simmer until absorbed, 8-10 minutes.

Add half the broth (1 3/4 c.) and simmer, stirring once,

until absorbed, 8-10 minutes.

4. Add the remaining broth and simmer, stirring once,

until the rice is tender and creamy and the broth has

been absorbed, 8-10 minutes. Stir in thyme and cheese.

5. Serve & eat!

-this meal is very very full of flavor and heavy so

if you end up making this i would suggest a light side salad.-

* don't have a bottle of wine in your house?!? yeah i didn't either and

had no clue where to start! i researched and the best dry cooking white

wine is Sauvignon Blanc or Chardonnay. i wasn't planning on using it

for anything else so i just bought the cheapest. and don't worry

fellow mormons, the alcohol cooks out! :)

Morning Time

this morning we had juicy grapefruit and steel cut oats [oatmeal].

i had only tried grapefruit once when i was a kid and at that instance

made up my mind that i don't like it! too sour, too tart!

well half of landon's heart is made up of grapefruit and

he eats it like an art! it's his absolutely favorite so

what kind of wife would i be if i didn't give it another try?

well i had one this morning and loved it! so perfect and i'm craving

another one but i want to save it and not eat them all in one day! :)

and about those steel-cut oats...

my mother always made this for breakfast and it's one of my favorite

breakfasts to keep me warm [it was -10 this morning! yikes!]

steel-cut oats take a bit longer to make [30 minutes] but are healthier because they

are unrefined and have not been precooked. they are more of the

natural grain of oats, and much better in my opinion!

this week's menu consists of:

tonight: salmon, long-grain brown rice, & roasted veggies

wednesday: butternut squash risotto

thursday: meatloaf & mashed parmesan red potatoes

friday: homemade lasagna

saturaday: homemade PIZZA night!

sunday: fettuccine asparagus/bacon/mushrooms/tomatoes pasta

+ lemon&coconut.

we had yet another ward party meaning yet another treat to make!

we still have tons of lemons from our basket, so i decided to make lemon bars!

+ a.healthy.snack

okay, i swear my blog is not a food blog!!!

since i'm not going to school i am taking advantage of all this

time to get landon and i back to being healthy. no more fast food!

and since i am experimenting with all these recipes... when i am

back to being busy again, i can remember all these simple meals

and manage my time with school and keep making homemade meals!

okay back to the food!

i've always loved hummus, and have always wanted to make it.

this recipe is a little bit different than real legit hummus,

but it's easy for us college newlywed wives and it will get us

back to eating raw veggies without the ranch! :)

so next time you are having the munchies, try this recipe and replace

those potato chips and chocolate bars with fresh cut vegetables and a tasty dip!

ps. i don't own a food processor, so i used my blender...

it doesn't blend it as well but it does the job.

i sliced up carrots, cucumber, red & green pepper, and broccoli.

okay,

now let me share a little secret with you i learned...

take a boring, generic meal like

chicken pot pie

and

make it fancy with lattice crust!

and walah, a comfort food turned into something pretty and fun to make.

i made it last night, here's the meal before it was baked,

i didn't take after photos because landon and i were busy eating and spending time together :)

+ delightful.pears.

we got another bountiful basket today!

....and we got another bag of pears.

our bag from last week just barely started ripening so we are eating these fruits like crazy!

i wanted something different with them and i found this recipe off honey&jam blog.

mm so tasty.

i altered the recipe a bit depending on what i had and preferred.

the recipe calls for unsalted butter, but i found it worked out fine with regular butter. I also had walnuts and added those in with the almonds and i couldn't find my oats today so i added some of my granola to it. I also only baked my pears for 15 minutes, because they were really small and i still like my pears with a little bit of a bite and not complete mush.

if you have extra pears from your basket or have a few lying around make this warm honey treat!