at home with ann

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat...

I've been wanting to share this recipe with you for a while, for several reasons.  First, they are my favorite salmon cakes, which is saying something considering how many I've tried.  Second, because Colin will actually eat them, and in this time of toddler finickiness, that is never a guarantee.  I quite frequently hear that something I lovingly prepared for him is yucky.  So rewarding. And finally,  they fit into a Paleo diet.  We, quite clearly, don't eat Paleo, but it's great to have a tried and true recipe to fit any special dietary need.  I've been burned (literally) by trying a new complicated recipe for guests. Salmon Cakes recipe from Everyday Maven Ingredients: 1 large sweet potato, cooked and mashed 2/3 cup almond meal* 1/3 cup chopped parsley 2 Tablespoons chopped onion 1 Tablespoon lemon juice 1 Tablespoon hot sauce (or to taste, depending on your spicy preferences) 1/2 Tablespoon kosher salt 1 teaspoon cumin 1 teaspo...

Earlier this week, my local Whole Foods posted on Facebook that they were looking for food bloggers to post some new recipes featuring their Sockeye salmon, which is going on major sale this Friday.  A food blogger who loves salmon and Whole Foods?  Sign me up!  They graciously offered to provide me with a piece in advance to test my recipe, but you can bet with the great deal they are featuring, I will be going back.  Whole Foods is my favorite place to have lunch dates with my little guy, so I'm always happy to have an excuse to visit. Now, some people say you shouldn't ever have cheese on the same plate as seafood.  I say food rules are meant to be broken and you should eat what you like. Pan searing and then oven roasting the salmon gives it a slightly crispy exterior and a rich, almost buttery interior.  Paired with the orzo and the tart lemon vinaigrette, crisp cucumbers, salty feta, delicious green herbs and the slight bite from the onions, this ...

Now that it's May and Jon's birthday and corresponding pie was last week, we are making an effort to eat a little cleaner.  Sadly, this means cutting down on our consumption of things like nightly dessert.  Thankfully it does not mean we are going to stop going out to ice cream, because that's an important Sunday evening tradition for us in the summer.  At least for me, and I'm fairly certain I can get Colin in my corner.  This doesn't have much to do with anything, aside from the fact that this salad is healthy, filling and delicious.  And won't leave you craving peanut butter cups.   I love salmon.  Love, love, love.  I always feel good after eating it, and it's so versatile.  Ina made this recipe originally with fresh tuna, but I never see that in the stores, and when I do it can be crazy expensive. I think this would also be good with any firm white fish.  Asian Style Salmon Salad inspired by Barefoot Contessa   Ingr...

It was a million degrees here on Wednesday.  I used to relish the hot summer days, but it's different when you are carrying a little sweaty inferno with you everywhere.  We usually take a walk in the later afternoon, but there was no way that was happening, so we headed out to do some errands.  We took advantage of the air conditioning and samples while wandering around Whole Foods.  After several laps and one near disaster getting wheat germ in the bulk foods aisle, we came upon the sushi bar.  I should have listened to my cravings and picked us up sushi for dinner, but I stuck with my planned menu of red lentil curry.  I love curry, but it wasn't exactly light and refreshing.  This is my long-winded way of saying that last night I knew I wanted to keep dinner light.  I loved this dish, it fit the bill perfectly.  Plus, it only took about 20 minutes to prepare, and can be served warm, cold or at room temperature.  Salmon, Asparagus ...

Another recipe from Cooking Light.  Another keeper.  Jon and I both agreed these were delicious, and I'll be making them again soon.  I especially liked that I could prep them in advance and then pop them into the fridge so Jon could cook them up quickly after Colin went to sleep.  I actually enjoyed eating this slowly and drinking a glass of wine, instead of slamming down my food as quickly as possible while holding a wiggly, bouncing person on the verge of an exhaustion induced meltdown in one arm.  Hoisin-Glazed Salmon Burgers with Pickled Cucumber recipe from Cooking Light Pickled Cucumber: 1/3 cup water 1/4 cup cider vinegar 1 teaspoon sugar 1/2 teaspoon minced garlic (I used one clove, grated) 1/2 teaspoon minced fresh ginger (I grated this as well - keep your ginger in the freezer) 1/4 teaspoon crushed red pepper flakes 24 thin slices English cucumber (I sliced a whole cucumber on the mandoline) In a saucepan, combine first six ingredients (...

We had a very quiet Christmas around here this year.  I was due on December 24th, which meant that it was likely we would be spending Christmas in the hospital.  December 24th came and went, as did the 25th, 26th and 27th (I'm writing this on the 28th and holding out hope!).  In any case, major travel or hosting plans were not in the cards for me this year, so we had Christmas dinner for two.  This also meant I got to spend six hours sitting in front of the fire and wore yoga pants all day.  Given my current mood, this was ideal.  Fish is incredibly easy to cook.  This particular salmon was individually portioned filets separately vacuum packed and frozen.  I would highly recommend checking out the frozen fish section at your market, I find that it's easier to find fish that has been wild caught, and the prices are better.  Most of the fish at the counter has been previously frozen, anyway, and this way you don't have as much pr...

So, you have some leftover salmon.  Perhaps from Maple Glazed Salmon , perhaps not.  Maybe you just think this sounds good and bought salmon for this recipe in particular.  Good for you.  Salmon is great.  I was a big fan of this dish.  Since I did use leftovers from Maple Glazed Salmon, my fish was already spiced.  I thought that added a nice flavor dimension, but of course, it's not necessary. Creamy Salmon Pasta with Peas slightly modified from Self Cooking spray 1 lb salmon fillet, skin removed salt pepper 6 ounces pasta (I used whole wheat rotini) 1 1/2 cups peas (fresh or frozen) 1 1/2 cups milk (I used unsweetened almond milk) 3 Tablespoons flour 3 ounces Neufchatel (reduced fat cream cheese) 2 Tablespoons chopped fresh dill (I used 1/2-1 teaspoon dried) 1 Tablespoon lemon juice 1 teaspoon grated lemon zest If you are using precooked salmon, heat it slightly in a 350 degree oven just so you aren't mixing cold fish into hot pa...

There are a lot of reasons I love salmon.  It's all kinds of good for you, full of omega-3s and all that.  Plus, it's delicious and high in protein, so you feel great after eating it.  Cooked either on the grill or under the broiler, it takes less than 20 minutes total, so a great quick dinner.  Additionally, this spice rub can be used on anything from fish to meat, poultry or vegetables, so make extra if you like, it will keep in a sealed container.  Maple-Glazed Salmon recipe from Cooking Light 1 teaspoon paprika 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon brown sugar 1 teaspoon kosher salt 4 (6 ounce) salmon fillets (I used one 1 1/4 pound fillet) Cooking spray 2 Tablespoons maple syrup Preheat broiler.  I put mine on low, but if you only have high, that's ok. Spray broiler pan with cooking spray and put salmon on, skin side down. Combine spice mixture (paprika through salt) and sprinkle onto fillets. Broil 6-10 minute...

As I mentioned yesterday, we had extra grilled salmon left over from dinner.  I am a big fan of leftovers, but especially like repurposing the ingredients to make something new.  My original plan had been to make baked salmon cakes, but when lunch time rolled around, I decided I was more in the mood for a cold salad. Salmon Salad 1/3 pound leftover salmon (or 1-2 cans salmon) 3 green onions, sliced 1 stalk celery, chopped 1/4 red bell pepper, chopped lemon juice dill mayo I added a little of the cucumber yogurt sauce as well Using a fork, flake the salmon in a bowl.  Mix in all other ingredients and serve on toast.  Extra points for topping with lettuce, tomato and pickles.  Even more points if you can tell me how to disable our neighbor's bug zapper.

We've been having unseasonably warm temperatures in New England the past few days.  It feels more like July than May, but I will take it.  In honor of the unofficial start to summer, we ate dinner from the grill on our porch last night.  Aside from the fact that our neighbors have inexplicably acquired a bug zapper ( Who knew you could still buy those?  Also, who still thinks they work? ), it was a wonderful evening. Our dinner was grilled salmon, grilled corn and wild rice pilaf.  Simple, but fresh and delicious. Grilled Salmon After extensive research by our grill master, we opted to go with the aluminum foil approach for the salmon.  We don't have a grilling basket yet, and it looked like it is possible to put fish straight on the grill if it's well oiled, but there is a risk it will break into pieces and your nice dinner will end up in the coals. We used a very simple technique.  Spray a piece of aluminum foil with cooking spray.  Arran...

I love seafood, especially fish, and I'm making an effort to incorporate more into my diet.  All those good omega-3s and all that.  While canned tuna can be high in mercury, canned salmon is all good.  Of course, you can use fresh if you have some leftover from dinner the night before.  I liked this salad so much I'm planning to stock up on canned salmon next time I go to BJ's.  And also the huge multi-pack of Sharpies, because those are obviously necessary. Inspired by Kath Eats and her Super Salmon Salad , this can definitely be a dish where you throw in whatever is in the fridge and strikes your fancy. Ingredients: 1/2 cup dried wheat berries, cooked according to directions.  I soaked overnight, and then drained, rinsed, covered with fresh water, and simmered for 45 minutes. 1 can salmon, drained 1/2 lemon, juiced 1 Tablespoon olive oil 1/2 - 1 teaspoon dried dill, or 1 Tablespoon fresh Vegetables - these are just what I had around, use whate...

This post is part of my vacation series highlighting some amazing recipes from my favorite bloggers! Joy the Baker - Spicy Chickpea Salad You know I love my chickpeas.  And my random grain salads.  Expect to see this or something like it soon. Oh She Glows - Back On Track Wheat Berry and Bean Salad Everything about this salad looks great, it's light, refreshing, filling and healthy.  I picked up my first bag of wheat berries this week, I can't wait to try this when we get home! Kath Eats Real Food - Super Salmon Salad Canned salmon is a great source of omega-3s and a wonderful alternative to tuna! Be home soon!

Despite what it may appear like on my blog so far, I do eat things other than comfort foods like nachos, pasta, and banana bread.  I do not, however, think anyone would be very interested to see pictures of a pita stuffed with hummus and spinach.  Today I am lightening things up a bit, though.   There was a can of salmon in the pantry and a batch of great northern beans in the fridge calling my name.  As a result, Salmon and White Bean Cakes came together. Salmon and White Bean Cakes 1 6oz. can salmon (I used boneless, skinless, wild Alaskan.  You use whatever you feel like, and, of course, fresh works too) 1 cup white beans (as I mentioned, I used great northern, but any white bean would work) 3 green onions, sliced, white and light green parts 1/4 cup finely diced red bell pepper 1/2 teaspoon Old Bay Seasoning 1 egg 1/2 cup bread crumbs, for coating In a large bowl, mash the beans with a fork.  You don't have to mash them all, just enoug...