Wednesday, August 14, 2013

Zesty baked Salmon

I put this  together for dinner one evening  and  was delighted by how it turned out. I have been experimenting with different ways of cooking this healthy, omega 3 and  protein-packed fish. I intend on sharing all of them with you in due time! Salmon fillets are versatile and cook quickly, depending on the thickness. I mostly select the skinless fillets since I don't care for the texture of the skin much. A simple marinade will also help build flavor. Since fish is not as dense as meat or poultry, it just needs 20 to 30 minutes of marinading time in the refrigerator. I hope you make this for dinner one evening for your dear ones, or yourself.

good to know:

Keep the salmon refrigerated in its original package  until ready to cook. It can be refrigerated up to 2 days.


4 salmon fillets, 5-oz each
2 tbs lemon juice
2 tbs olive oil
1/2 tsp salt

Direction for marinading:

Combine lemon juice, olive oil and salt in a glass bowl or Ziploc bag. Place the salmon in the bowl or bag and coat evenly. Cover and let sit in the refrigerator for 20 to 30 minutes. While the salmon is marinading, place oven rack one level above center rack and preheat oven to 400 degrees.

Ingredients for baking salmon

2 Roma tomatoes sliced to desired thickness
2 jalapeno peppers sliced to desired thickness
1 clove garlic sliced thinly
1/2 red onion chopped
cilantro and cucumber for garnish

Prepare a baking pan or baking sheet by spraying its surface  with cooking spray. Place sliced tomato in pan. Place marinaded salmon fillets on the sliced tomatoes. layer the red onion, sliced garlic, and jalapeno on each fillet. Place fillets in oven and bake at 400 degrees for 15 minutes. Plate, garnish and have a great meal!

Saturday, August 10, 2013

Cumin chickpeas

As a child chickpeas was introduced to me in different ways. My mother mostly used the dried version back then. I still remember her reaction when she first saw chickpeas in cans; " this looks like it might be easier to cook", she looked somewhat relieved. The dried version usually has to be boiled  for 30 minutes to reach the tenderness of that in the can. Chickpeas being canned, has no affect on it's nutritional value. It's high source of protein makes it an awesome substitute for meat, so go crazy on this recipe dear vegetarians. I myself am not a vegetarian, but I like to have it at least once per week. It's usually a side dish at dinner or lunch. I really like this version and I hope you do too! 



1 can chickpeas
2 tbs olive oil
1 tsp ground cumin
1 tsp whole cumin
2 cloves garlic crushed
1/2 onion cubed or chopped
1/4 tsp salt 
3 stalk green onion chopped 
2 tbs cilantro chopped
1/4 cup water 

Prepare your ingredients, open your can of chickpeas and drain it's water. With oil in pan place it on medium heat. Once oil seem hot enough to start cooking, add onion and garlic to infuse (about 20 seconds). Add cumin, both ground and whole and fry for an additional 10 seconds. Add your can of chickpeas, salt and let cook for 1 minute while turning  it every 20 seconds within the minute ( gentle turning). Add water, cover and let steam-cook for about five to ten minutes or until water has dried off. Turn occasionally to achieve even cooking. Add green onions and cook for an additional 10 seconds. Add cilantro, remove from heat, place in  a lovely serving dish and enjoy! 

Tuesday, August 6, 2013

Kaffir lime leaf tea

My Asian background has been a big part of my love for tea.The kaffir lime leaf tea is not just another tea made from dried leaves, but made from fresh picked leaves from the Kaffir lime tree. The leaves are highly aromatic and suitable for Asian cuisines, including Thai, Indonesian, Cambodian and Lao Cuisines.With it's fresh lemony flavor that says, " wake up" and aroma which says, "relax". It's best in the morning or mid-afternoon.  I love this tea! If you get these leaves fresh-frozen or fresh, do try it. It will be a delightful taste.Thank goodness for oriental markets, and their goodies!


3 Kaffir lime leaves washed
1 1/4 cup of water
1/2 tsp brown sugar


Bring water to a boil. Lower heat, which will bring the water  at a slow boil before placing leaves in. Cut or tear each leaf in 3 pieces as to let out the natural oils. place leaves in water for a slow boiling time of two minutes. Take  your source of heat off, and pour your tea in a lovely tea cup, add sugar, stir. place a fresh leaf in your cup for added aroma. Enjoy nature's goodness.

Kaffir lime leaf tea