January 5, 2016 --- Leave a Comment
After the enjoyable excesses of food during the holidays (parties at home, parties abroad, calorie-freighted celebrations at Christmas and Chanukah), we made our family New Year’s resolution to begin eating more healthfully.
I kicked the New Year off right with a festive but healthful family dinner using recipes from Cooking for your Gluten-Free Teen and blog recipes:
Hummus, Spinach Dip with Vegetable Crudités
Sarah’s Spring Rolls with Sweet Red Chili Sauce
Oven-Baked Sweet and Sour Salmon
Boiled New Baby Red Skin Potatoes with Herb Butter
French Green Beans with Garlic-Onion Butter
Layered parfaits of mixed berries (strawberries, raspberries, blueberries) with lightly sweetened non-dairy whipped topping
We all left the table satisfied, full and feeling absolutely virtuous. Happy New Year!
Yield: 8 (6-ounce) servings
- 3 pounds boneless, skinless Atlantic salmon fillets
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 cup vegetable broth
- 1/4 cup Dijon mustard
- 1/2 teaspoon salt
- Preheat the oven to 375°F.
- Cut the salmon into approximately 6-ounce pieces. Rinse and pat dry. Reserve.
- In a small saucepan combine the sugar, vinegar, broth, mustard and salt. Bring to a boil over high heat, stirring, to dissolve the sugar. Reserve.
- Spray a 9 by 2 by 13-inch baking dish with nonstick cooking spray. Arrange the salmon fillets in the pan. Spoon the sauce over. Bake for 30 minutes.
To serve: Plate the salmon fillets and spoon some of the pan sauce over each. Serve with boiled new red baby potatoes dolloped with herb butter , and lightly boiled French green beans dolloped with garlic-onion butter .
December 28, 2015 --- Leave a Comment
Another nice gift to take your host or hostess when invited for the holidays is chocolate in some form. Last week I suggested and gave a recipe for Chocolate Crème de Menthe Brownies packed in a nice new 9-inch baking pan. This week I’m offering a recipe for Chocolate Peppermint Bark that makes 4 nice […]
December 22, 2015 --- Leave a Comment
Whenever I go to friends and family for the holidays I like to bring a homemade food gift, something the host/hostess can prepare at their leisure. In past years I have brought cookie and brownie mixes in a quart Mason jar, festively wrapped. This year I thought, “Who needs another Mason jar?” That question lead […]
December 16, 2015 --- 2 Comments
Pork is a very traditional meat for our family and The Berghoff Restaurant, served in many ways. However, a roast is a cut of meat usually reserved for the home rather than the restaurant. (I can think of a couple exceptions that have been served at the restaurant: The Sauerbraten and the Pot Roast, both […]
December 11, 2015 --- Leave a Comment
When we are invited to the home of friends and relatives I like to bring a host or hostess gift as a way of saying thank you in advance (paying it forward in a nice way). Of course I always bring something homemade in my kitchen. One of my favorite gifts is flavored butter, a […]
December 2, 2015 --- 1 Comment
I get bored with leftovers from any big holiday meal, for instance, the one we just ate: Thanksgiving. It’s not that I am bored with the food or the flavors; I am bored with the same old preparations. So this year, in addition to turkey soup based on a rich stock made by long-simmering of […]