Recipes!

So here I hope to share some tasty recipes with all of you people:

Salmon with Soy

2 salmon fillets, about a pound each
Bag salad or any combination of mixed greens
Cooked white rice (2 cups)
Vinaigrette dressing of your choice (for salad) [I prefer Balsamic]
About 1/2 to 3/4-cup soy sauce
About 2/3-cup extra virgin olive oil
2 tsp. black pepper (fresh ground)

Heat pan with olive oil to about medium-high. Add salmon fillets, skin side down. Sprinkle with black pepper.

As salmon begins to cook, slowly add soy sauce and ensure it mixes with the cooking oil. You should be able to smell the sweet scent.

Cook for another five minutes, and then flip salmon over.

Ensure salmon is cooked through (not translucent) and then remove from pan.

The salmon should be tender and the skin slightly crispy.

Serve on top of rice with the salad.

Enjoy!

 

Leafy’s Stroganoff

2 pounds top round, sliced into 2/3-inch X 3-inch strips
1 tbsp black pepper, ground
1/2 tbsp salt
1 can beef broth
2 tbsp yellow mustard
1 tbsp Worcestershire Sauce
12 oz tomato juice (Campbell’s can)
1 package sliced white mushrooms
1 pound egg noodles
1 cup all-purpose flour
2 tbsp olive oil
1 tub sour cream

Combine flour, salt, pepper and meat in a Ziploc bag. Shake. Also, shake dat ass, if female. Then post pics. Heat pan to medium high to high. Add oil. Shake off excess flour from beef and add to pan. Brown meat and then drain pan of oil.

Return pan to heat and add beef broth, mustard, tomato juice, mushrooms, Worcestershire Sauce. Stir contents and mix everything together. Lower heat to medium and cover. Cook for 15-20 minutes until meat is tender.

Remove pan from heat and add sour cream. Stir in, and ensure contents do not boil. Consistency should be a light brown. Serve with cooked egg noodles (or rice).

 

Potato Curry

Four white or russet potatoes, sliced into cubes
1 tbsp. turmeric
2 tsp. chili powder
1 tbsp. mustard seed
2 tsp. cumin
2 tsp. curry powder
1 bag frozen peas
1 tbsp. safflower oil
1 tbsp. coriander (cilantro seeds)

Heat pan and add spices to oil, cooking for about 20 seconds. As fragrance develops, add potatoes and peas. Stir to combine. Once everything is mixed, lower heat to medium and cover. Check potatoes for tenderness using a fork. They should be just done enough to not collapse.

Serve with sour cream, naan (Indian bread) or white rice, and chutneys or pickles.

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