Tag Archives: meeganism

Best Temperature to Bake Salmon

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Salmon, like any other seafood, can easily be overcooked. At what temperature do you cook salmon without over or undercooking it? Everyone has their own degree which is natural since everyone has their unique palate. This is my preferred, tried and trusted, temperature to cook salmon. Continue reading

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A Little Game of Pretense and A Good Use For Cod

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Let’s pretend I’ve been here all along. Let’s just skip the casualties and move right along to what’s really important…Portuguese cod, potato, Mediterranean olives, grape tomatoes, wine, lemon, fragrant thyme, garlic–perhaps that’s a good cue to cut. This is my go-to recipe for a quick, delicious and unsuspecting dinner. This is Portuguese-style Cod and Potato.

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The Global Animal Partnership and a Good Dog

I made a promise not too long ago that I wasn’t going to eat any meat unless I was sure that it was from a farm that took better care of their animals. I’ve done loads of research and came up with farms in California and Georgia that had exactly what I was looking for. Unfortunately, I’m not willing to travel from New York City just for a little protein. Through my research, I found out about the Global Animal Partnership and the tremendous work they are doing to “improve the welfare of animals in agriculture.” Adding to my victory, I also learned that my local Whole Foods Market features meats that were raised under this program. Now, getting Stage-5 chicken and beef is as easy as making a quick trip to Whole Foods.

Today I bring to you an alteration to the classic hot dog using sausage that was prepared with meat from GAP’s 5-Step program. This is one good dog made with andouille sausage, whole-grain mustard and local sauerkraut.

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Sushi Roll of Seduction

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“Bonjour, mon beau! You had me at wakame.” This gal is a charmer, and with no rice she’s a waistline pleaser! This is raw sushi with zucchini, cucumber, green leaf lettuce, tomato, and avocado.

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Sour Cherry Compote

When life gives you sour cherries, what do you do with them? Drown them in spiced rum and throw it on some ice-cream, of course! This is Sour Cherry Compote on Non-fat Vanilla Frozen Yogurt from my neighborhood Fro-Yo joint. Continue reading

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One Extraordinary Ingredient

Black Bean and Chili Stir-fry Noodles

Sometimes all it takes is one ingredient to elevate an otherwise ordinary dish. That ingredient could stand alone or be part of a whole–like Herbs de Provence to roasted poultry or green mango to a West Indian fish curry. When you’re eating it, you just know. I’ve discovered that everlasting ingredient for possibly every Asian dish I plan to make from now on. Black Bean Chili Paste. It’s so freaking good I could spread it on toast and eat it for breakfast! This is Chinese Stir-fry Noodles enhanced with the best chili bean paste I’ve ever had.

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Balsamic Roasted Fingerling Potato with Lemon Aioli

Courtesy of Wikipedia

I found this recipe in my list of drafts and realize that I don’t have a photo for it. I had to resort to “borrowing” one from wikipedia. It’s a simple, delicious recipe that I think you’ll enjoy. Since it’s way too hot to turn on the oven, try parboiling and grilling them instead. This is Balsamic Roasted Fingerling Potato with Lemon Aioli. Continue reading

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Farmers Market Find – Asian Inspired Fish Sandwich

I’ve on many occasions expressed my love of Chopped, my ultimate fantasy of standing before a basket of mystery ingredients with a pantry of opportunities before me. Well, there is no basket involved, but today I stood before a reusable bag of farmers market finds and boy did I succeed. This is my Farmers Market Fish Sandwich with Apple and Cabbage Asian Slaw.  Continue reading

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I swear I’ve Been Cooking…Look!

Click on any of the images below for a larger, more appetizing slideshow!

 

 

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Cold Protein-Packed Salad and the Best Ceviche Ever!

Ceviche Pucusana from Ceviche105 in Miami, Fl.

There’s this thing about blogging where if you don’t post something for more than say…5 days, you feel like you’ve fallen off the face of the earth and have no hopes of climbing back to the surface. I spent the past week there and it took a combination of things to get me back on track. The good thing is I’ve been eating, delicious food at that, and I kept cooking. Continue reading

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