Weekend Special: Lemon pepper garlic grilled salmon with asparagus

Weekends tend to be a grey area for me when it comes to meal planning, as I like to leave a couple days a week to the spontaneity of cooking that I love. Yesterday, we made a quick trip to our local Vons to grab a couple staple items we ran out of, and came across a great deal for fresh salmon fillets (4.99 per lb.). We purchased two of these, and made our way to the marinade aisle. Much to our dismay, the only marinades we were interested in had High Fructose Corn Syrup listed as the SECOND ingredient. All was not lost, as I decided to throw together a quick marinade by myself:

Lemon pepper garlic marinade (for 2 salmon fillets)

• 1 whole lemon (halved)
• 2 tbsp. of minced garlic (I bought a jar in the store)
• Ground black pepper
• Ground sea salt

Directions:

To marinate the salmon fillets used a reusable plastic Tupperware tub that's big enough to fit 2 fillets (one on top of the other). Lay the first fillet in the tub (skin side down). Squeeze one half of the lemon over the top of the fillet, lightly season with the salt and pepper. Take 1 tbsp. of the minced garlic and use a spoon to work the garlic into the top of the fillet. Lay the next fillet directly on top and repeat this process. Put the lid on the Tupperware and place in the refrigerator to marinate for 30-45 minutes.

Asparagus

• 1 bunch of asparagus
• Ground black pepper
• Ground sea salt
• 2 tbsp. olive oil

Directions:

Pre-heat the oven to 425 degrees. In a casserole dish out approx. 2 tbsp. of olive oil. To prepare the asparagus, snap of the white part of the bottoms of the asparagus (not the spear side). Place the asparagus in the baking dish, and mix to evenly coat all with olive oil. Lightly season with salt and pepper. Cook asparagus for approx. 10 minutes, or until desired tenderness. You should begin cooking the salmon at the same time, see directions below.

Grilling the salmon

Directions:

There are many ways to cook salmon, but for this recipe, I use a George Foreman grill. While pre-heating the oven for the asparagus, begin pre-heating the grill as well. Put the asparagus in the oven, then immediately place the salmon fillets on the grill. Let cook for approx. 8-10 minutes. In the final two minutes, pour the remaining juices from the marinade over the top of the fillets and let grill for the remainder of the time.

Lemon butter sauce

• 2 tbsp. butter
• 1 tbsp. lemon juice

Directions:

While the asparagus and salmon are cooking, prepare the sauce to pour on top of everything. Place 2 tbsp. of butter and one tbsp. of lemon juice in a microwavable dish. Heat for about 45 seconds, or until the butter is fully melted.

Ready to serve:

When all portions are finished cooking, place the asparagus on two large dinner plates (to create a "bed" for the salmon). Then place the salmon fillets directly on top of the asparagus. Use a spoon to "ladle" the lemon butter sauce evenly over the two dinner plates. Enjoy!

This quick and easy recipe is truly delicious and is a great summer dish to prepare. I am not typically a huge fish eater, but something about the taste that comes from the grill, and the mixture of flavors really hits the spot!

The virtual world of grocery shopping

I survived the big move last weekend, and have been busy playing catch up at work this week. Needless to say, my diet during the move was less than something to be proud of. Let me put it this way: I never want to eat a slice of pizza again...or at least for a long while. ;) With all the chaos around the move, my Nibbles entries and experiment have suffered, but I am committed to getting things going again for next week! In the meantime, I've discovered something really innovative that would seem to make meal planning so much easier.

How do you feel about grocery shopping? Perhaps you feel nostalgic about the bright lights and endless aisles, or perhaps you feel a bit like me: too busy and too tired to enjoy the chaos that surrounds the experience. I found the remedy to top all remedies for this problem, one that actually SAVES money and time. This magical remedy comes in the form of online grocery shopping.

I have never been aware that I could place my order online and have my groceries delivered the next day, and what's even better, it only costs me 4 bucks for delivery. (I do get an extra 3 dollar discount from my job, but the regular delivery fee would be about 6 bucks.) Depending on how far away you are from the store and how precious your time is, this could either be a steal of a deal, or not worth the extra few dollars spent. I test drove this new method of shopping a couple of days ago on Vons.com (fyi: for your first order you get free delivery), and determined that it is most definitely worth the extra 4 bucks.

The process was incredibly easy and effortless. I could either search for an item (i.e. cheese, milk, eggs, etc..) or I could shop by aisle if I wasn't entirely sure what I was looking for. The online store has everything the store itself has, including the savings. A very useful function is the express shopping list. This is where you can create any number of shopping lists and save them for future uses. You could create a basic list that includes those weekly things you know you'll always need, like: milk, bread, eggs, cheese, lunch meat, etc.. You can also create special lists for specific meals....wait a second, isn't that just like meal planning? ;)

Update: One thing I forgot to mention, which is absolutely amazing, is that you can view the nutrition facts and ingredients list for the products! This is a great tool for those with special dietary needs and/or for people that are wanting to plan their meals with these things in mind.

The goal for my next use of this service would be to do my meal planning for the week using the express list function and see how it works. I predict that it will work wonderfully, but I'll let you know how it goes.

Check it out for yourself in the meantime!

Roasted Tomato Basil Soup

This recipe was surprisingly very easy, so don't be fooled or intimidated by the cook time of 1 hour and 45 minutes. The end result was incredibly fresh tasting, and left you feeling satisfied and happy.


The Review:
Being a little green with my cooking, I didn't bother to learn my measurements before going grocery shopping--problem #1. The recipe calls for 4 cups of basil leaves, but the packages measure in ounces. I only had enough basil for about 3.5 cups, and the end result was perfectly fine. If you want to brush up on your cooking measurements, go here: GoodCooking.com


I only needed 1 yellow onion, as opposed to the 2 onions noted in the recipe, so that meant I had to find a creative way to use another one and a half yellow onions before it went bad. The recipe was also a bit deceiving. I'm used to "multi-tasking" recipes. Multi-tasking recipes are the kinds of recipes that break everything into stages, but often times has two stages going at one time. (i.e. bake this, while prepping this) So that's how I approached the recipe: I put the tomatoes in the oven, and then started getting the next step ready...big mistake. It didn't ruin the recipe, as I stopped everything before the onions got fully cooked, but you have to wait for the tomatoes in the oven to finish roasting because you need them for the next step. Alas, crisis averted, I turned off the stovetop and waited for the tomatoes to finish.

Overall, the process was pretty hands off, with just a little bit of prep work. The recipe made a large amount of soup, which is great for large groups or for eating leftovers. The recipe calls for a food mill, which I don't own, and only later did I learn that you could use a blender as a substitute. So, the soup was a bit more hearty and chunky than maybe it was intended to be, but I really didn't mind at all!

The final verdict:
I would definitely make this recipe again. If I did make it, I would probably scale it down a bit, so as not to make so much of it. I love soup, but it's not something I'd want to eat every day for a week. ;) I really like how easy it is to make such a healthy and tasty meal, and it was, of course, incredibly simple to throw some grilled cheese sandwiches on the grill. (Took maybe 10 minutes, if that, to cook)

The receipt:
28 oz can of diced tomatos= $3.50
1 yellow onion=$1.00
Basil leaves=$3.00
Thyme=$1.00
Garlic=$.50
1 lb. roma tomatos=$4.00
1 qt. chicken broth=$2.00
**All other ingredients, I already had in the cupboard/fridge

TOTAL: Approx.. $17.00

Not bad for a meal that could easily feed 6-8 people. Imagine how much cheaper the meal would be if I scaled it down to only feed 2-3.

Recipe link: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html

UPDATE: I'm moving into a new place this weekend (woo hoo), so I apologize for things slowing down a bit on the blog...it's been crazzzy!

The Scoop: June 7th-13th

I have always enjoyed being a spontaneous eater. For some reason, asking myself the question at 5:00, "What do I feel like for dinner tonight?" and then running to the store at 5:15 for the necessary ingredients, just feels so good, but that will be no more. (Or at least not too often) That's right, I am taking up MEAL PLANNING...and I never thought I would see this day.

I've always heard of the benefits of meal planning: budget saving, time saving, gas saving, etc.. and I'll tell you how it works for me. At the beginning of every week, (I'm a little behind this week--do I get any newbie slack?) I am going to post the meals (dinners) I've planned for the week. Then, throughout the week, I'll post the recipes I used and if there were any hiccups or tweaks along the way (basically, what worked and what didn't). I'm also going to post the cost for each meal, because I really am curious to see if it ends up saving me money. So, with no further ado, here are my meals for the week:

Monday, June 7th

Turkey Tacos with all the fixin's

Tuesday, June 8th

Leftover night

Wednesday, June 9th

Roasted Tomato Basil Soup with Homestyle Grilled Cheese Sandwiches

Thursday, June 10th

Grilled Orange Chicken Fingers with Garlic Baby Red Potatoes and Grilled Lime Corn

Friday, June 11th

Hoisin Chicken with Cucumber Salad

Saturday, June 12th

Leftovers or dine out

Sunday, June 13th

Herb Crusted Tilapia with Green Beans

In the beginning, there was good food

A chef, by any other name, is someone with a little bit of spice and spunk, and the determination to live and eat well.

I wish I could tell you that I was inspired deeply by watching the movie Julie and Julia, which is why this blog was created, but to everyone's surprise, I'm really just someone that enjoys two things: good food and cooking. My interest in cooking is not to focus on the gourmet or how to become the next "top chef," but rather, I want to discover innovative, great tasting recipes, that will ultimately save me time and money.

Eating healthy has become a new goal of mine over the past couple of years, and once I got married and had a kitchen to call my own, it's truly taken on a new meaning. My hope for this blog would simply be to provide a space where I can share my recipes, both created and adapted, and inspire others to throw away their McDonalds lovin', fried food grubbin', frozen food eatin' ways, and start cooking again.

Here's to many cooking adventures...hope you stay along for the ride!