Grilled Salmon with Garlic Lime Butter on Cedar Plank

Posted on September 13, 2012 by Jackie Mack

I buy frozen Alaskan sockeye salmon fillets from Costco and I finally got a supply after having halibut a number of times given our freezer stock from our Alaskan adventure. Our family’s favorite way to prepare salmon is on a cedar plank. We follow the tradition of Northwestern Native Americans grilling on cedar and it is a fine one. At the recommendation of an Alaskan friend I own The Fiddlehead Cookbook: recipes from a restaurant in Juneau. At the last minute with salmon thawing, I dug out the Fiddlehead and found a recipe for Grilled Salmon with Lime and Ginger Butter. Now, that sounds great, but I didn’t have all the ingredients, such as vermouth and fresh ginger. So I checked Google and found that white wine can sub for vermouth and I just happened to have some Chardonnay waiting to be used. So, that was it. I adapted the Fiddleheads recipe and came up with a marinade that didn’t really marinade more than 5 minutes but the final product was a palate pleaser. I know all of you are not going to have cedar plank but I’m sure this recipe will be great just grilled. I buy my cedar planks at Costco when I can in bulk as they are a little pricey at the grocery store.

Grilled Salmon with Garlic Lime Butter on Cedar Plank

Cedar Plank: If using cedar plank follow instructions on the package for proper pre-soaking in water! This is important so the plank won’t burn up.

Marinade:

Combine all ingredients in a sealed airtight container and marinade at least 5 minutes before grilling.

  • 1/2 cup olive oil
  • 1/2 cup dry white wine (used chardonnay)
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons dried parsley
  • 1/4 teaspoon thyme
  • sea salt and pepper to taste
  • 4-6 salmon steaks or fillets

Turn the container so all parts of the salmon are covered with marinade. When grill is hot, place salmon on your soaked cedar plank or directly on the grill. Baste salmon with marinade during grilling to keep moist. When done, fish will flake but should be moist in the center (Fiddlehead recommends 5 minutes per side for 1 inch thick fillets).

Garlic Lime Butter

Combine the following in small fry pan and heat until melted. Garlic Lime Butter can be served on top of fish.

  • 1/4 pound butter
  • 1 tablespoon fresh lime juice
  • 1 clove garlic pressed or chopped

Serves 4-6. Serve the salmon with garlic lime butter and a side of steamed broccoli and green salad.

Source: The Fiddlehead Cookbook.

 

 

Posted in Gluten Free, Main Dishes, Seafood | Tagged , | 1 Comment

Southwest Black Bean Dip

Posted on September 9, 2012 by Jackie Mack

Our students have at least a week under their belt and I’ve noticed in our home the television is on and that loud constant noise of a football crowd in the background. The Vikings pulled in a win in overtime so my husband is happy and I cooked up a bean dip for lunch derived from Aggie’s Kitchen to go along with the season. The dip was very simple taking maybe 10 minutes to put together and 25 minutes in the oven and I served it right away. We loved it with guacamole, cilantro and jalapeños but we could have added salsa, sour cream and black olives for even more flavor.

Southwest Black Bean Dip

  • 1 – 15 ounce can black beans, rinsed and drained
  • 1 – 15 ounce can diced tomatoes (Mexican flavored if available), drain about 1/3 of liquid from can
  • 1 red, yellow or orange pepper, chopped
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 garlic cloves, minced or pressed
  • sea salt and pepper to taste
  • 2 cups shredded cheese (I used combo of cheddar, monterey jack and mozzarella)

Topping options:

  • guacamole (mash two ripe avocados with juice from one lime and sea salt and pepper)
  • fresh cilantro
  • fresh sliced jalapenos
  • sliced black olives
  • sour cream
  • salsa

Preheat oven to 375 degrees. Mix beans, tomatoes, peppers and spices together in a large bowl. Add 1/2 cup of the shredded cheese. Put mixture in 8×8 baking dish or casserole and top with 1 1/2 cups of cheese. Bake for 25 minutes and serve with tortilla chips and your choice of condiments.

Source: Aggie’s Kitchen 

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Broccoli Pesto Pasta

Posted on August 28, 2012 by Jackie Mack

School is right around the corner and one of my daughter’s favorite thermos lunches is Broccoli Pesto Pasta. I use pre-made pesto so this is an easy fix for lunch in the morning as I cook the broccoli in the same water as the pasta. I buy penne brown rice pasta and combine with the pesto, fresh broccoli and parmesan cheese for added flavor. It’s a big hit in the lunch box and a nice change from a peanut butter sandwich.

Broccoli Pesto Pasta

  • Pasta – rice or wheat, penne works well – 1/2 of 16 oz. package
  • Pesto – pre-made fresh (refrigerated is best) – 4 tablespoons or more
  • Broccoli florets – the more the merrier
  • Parmesan cheese

In a medium sized sauce pan boil water to cook pasta in. Add the pasta and cook 7-10 minutes (or according to package directions).  Half way through cooking the pasta add chopped broccoli florets to pasta water. When pasta is done drain the pasta and broccoli in a colander and rinse. Return pasta/broccoli to the pan and add 4 heaping tablespoons of pesto and mix. Serve immediately (or put in a thermos) with parmesan cheese on top. Serves 4.

Source: Jackie Mack, Lingonberry Lane

Posted in Lunches, Main Dishes | 2 Comments

Avocado Tomato Salad with Fresh Mozzarella

Posted on August 20, 2012 by Jackie Mack

I found a link to Dakota’s Avocado Tomato Mozzarella Salad and it looked so yummy I gave it a try. I must say comparing photos the salad looks totally different but it’s a similar salad. Instead of red tomatoes I used my husband’s crop of fresh orange cherries. I did add garlic but if this is optional if you don’t like the strong taste of garlic. Enjoy over bread and/or serve over greens to make a lovely salad topping/dressing.

Avocado Tomato Salad with Fresh Mozzarella

  • 2 small avocados, peeled and cubed
  • 1/2 pint of cherry tomatoes, halved
  • 1/2 pound mozzarella balls
  • 3 tablespoons olive oil
  • 6 fresh basil leaves, chopped
  • 2 cloves garlic pressed (optional)
  • Sea salt and pepper to taste

In medium sized mixing bowl, add peeled and cubed avocados, halved tomatoes, mozzarella balls and fresh basil. Top with garlic (optional) and sea salt and pepper. Mix lightly. Serve immediately with bread and/or use as topping for salad greens.

Source: Dakota’s Avocado Tomato Mozzarella Salad

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Coach says “Watch Your Weight”

Posted on August 15, 2012 by Jackie Mack

Teens are starting sports in August and more than likely a recurring theme coming from the coaches of our kids is ‘watch your weight’. I was a teen once and this is a daunting exclamation coming from a person of authority in our lives. And, what does a teen do to ‘watch their weight’? They become stressed and wonder what can I do and maybe they decide to eat less of the same food or drink diet soda instead of straight Coke.

Here are some simple rules to get on track to eating healthy.

1. Cut out sugary drinks

Yes, go cold turkey. They say it takes 21 days to change a habit and it would take much less than that to cut out sugary drinks.

Replace soda and all those other sugary drinks sold in the soda aisle with lots of H2O with fresh lemon or lime to add flavor. If you like the fizz, drink sparkling water for a treat. Sparkling water with fresh lime is yummy. Milk is a great drink for calcium intake.

2. Shop the perimeter of the store

Eat foods that are fresh, when possible, like vegetables and fruit, meats and dairy. Frozen fruit and veggies can be great and easy to store. Smoothies made from frozen fruit taste fantastic. If you shop the perimeter you’ll be staying away from many products that are highly processed.

3. Five colors on a plate

Make a point to eat meals with 5 colors on the plate. If you are making your own lunch grab vegetables and fruit in 5 colors and add your proteins, too, and calcium rich dairy. Salads and stir fries are easy ways eat a variety of colors.  If you are eating foods with bright color (i.e. vegetables, fruits) you are more likely to be eating meal that’s balanced nutritionally.

4. Five ingredients on a label or less

Buy products that have 5 ingredients or less on the label. If you see a label that is miles long, put the product back on the shelf. Products with 5 ingredients or less are likely to be more healthy for you without all the additives and preservatives. Consider this rule when buying yogurt, cereal, granola bars, salad dressing, crackers, bread, the list goes on and on…

5. Eat well and be healthy

Eating can be so enjoyable if we eat whole foods that are satisfying and filling us with nutrients! These suggestions are ways to get back to the basics of healthy eating. These suggestions are not a guarantee to lose weight but they are healthy practices to eat better in this world of processed food we live in. When we eat healthy wholesome foods we feel good and I sincerely hope that translates to amazing performances on the soccer field, volleyball court and football field.  And, don’t forget to hydrate!

 

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Fish Tacos with Slaw and Guacamole

Posted on August 12, 2012 by Jackie Mack

We brought home a haul of halibut from Alaska and have enjoyed it twice now. Last night I decided it was time for fish tacos and found a recipe from Food and Wine. I severely adapted the recipe but it was fun and turned out to be a hit at home. If you can’t come across halibut, I’ve seen recipes calling for red snapper, mahi mahi and cod…all of which would be great.

Fish Tacos with Slaw and Guacamole

  • 2 good sized halibut filets – about 2 pounds  (or red snapper, mahi mahi or cod)
  • 3 tablespoons olive oil
  • 2 large avocadoes
  • 2 whole limes or more
  • 2 tablespoons fresh minced onion
  • sea salt and pepper
  • 4 cups shredded cabbage
  • 1/2 cup plain whole fat yogurt
  • 2 tablespoons mayonaisse
  • Sliced grape or cherry tomatoes
  • 4 large flour tortillas

On medium heat in large sauté pan add 5 tablespoons olive oil. Add the filets to the olive oil and fry over medium-low heat, turning fish every 5 minutes until fish is no longer translucent. When fish is nearly done, squeeze lime juice on filets (I re-squeezed wedges I used for guacamole).  Remove the pan from heat and flake fish into bite size pieces.

While fish is cooking, halve, pit and scoop avocados into a small mixing bowl and mash with a fork (or use a small potato masher). Add juice of 1 lime to avocado plus the sliced onion and salt and pepper to taste. Cover and set aside.

In medium mixing bowl put the yogurt, mayonnaise and juice of 1/2 a lime. Mix thoroughly, then add the cabbage, sea salt and pepper and combine well.

For toppings, slice tomatoes and leftover 1/2 lime into wedges.

Heat tortillas in oven. In tortilla layer fish, slaw, guacamole and tomatoes. Squeeze fresh lime and serve. Serves 4.

Source: Adapted from Food and Wine.

Posted in Lunches, Main Dishes, Seafood, Summer Season | Tagged , , | 2 Comments

Mango Coconut Smoothie

Posted on August 7, 2012 by Jackie Mack

It’s definitely been smoothie weather, especially over the weekend when the high school soccer players were trying out for new teams for next year. I’m amazed at how those kids can play in the heat and it was my job to keep my daughter hydrated. She had lots of chocolate coconut water (she loves Zico) after tryouts and before the midday tryouts she had a smoothie. Here’s a refreshing version of the soccer smoothie for you and yours to try. It’s refreshing even when just lounging on a 90 degree and muggy day.

Mango Coconut Smoothie

  • 2 cups coconut milk
  • 1 banana
  • 1 tablespoon coconut oil

Blend first 3 ingredients (so coconut oil won’t freeze in chunks when frozen fruit is added). Then add the next two ingredients, blend and enjoy.

  • 2 cups frozen mango
  • option: 1/2 teaspoon chia seeds or 1 tablespoon chia gel (1 tablespoon chia seeds to 9 tablespoons water – refrigerate in airtight container up to a week)

Makes 2 large servings.

Source: Jackie Mack, Lingonberry Lane

 

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A Week in Alaska

Posted on August 3, 2012 by Jackie Mack

Our trip to Alaska began with a bit of dreary weather. Landing in Anchorage in the clouds I had a feeling we may be in for a few days of sprinkles. In Anchorage we ventured out in not quite the right clothes up to Flattop to pursue a hike (I don’t recommend wearing cotton pants on a hike…). We stepped out of the car to whipping winds and as a 2nd option hiked the Wolverine trail not too far from Flattop and ended up thoroughly soaked. But, with a few battles of whiffle ball in the backyard (rain free but not bug free) and a walk on the Coastal Trail we enjoyed Anchorage’s beauty before heading on to the Kenai Peninsula. The drive to Homer is a magnificent 4 hour scenic view through the pass toward Seward (on the Seward Highway) then following AK-1 west through Soldotna, then on to Homer. The first section of the drive on the Seward Highway to the ‘cut-off’ towards Homer and through Cooper Landing is incredibly beautiful. The route from Anchorage to Seward is deemed as a National Scenic Byway…not to be missed.

Once in Homer we headed out to the Homer Spit with a brief stop for photos at the Salty Dawg Saloon. This is a landmark pub that’s been there since I remember going to Homer in the 70’s. I’ve had one drink there over the years and that was when a family friend took me in there as a child and I ordered a Shirley Temple.

We have family and friends with a beautiful boat in the Homer Harbor and we were able to go out with our friends one day for a morning tour of Halibut Cove. The photo below is the Saltry Restaurant…yum…take the Danny J boat over for a lovely day in the Cove for some great eating, walking the boardwalk and shopping the galleries.  Beyond Halibut Cove and just past Gull Island we watched another’s friend seine fishing set and then cruised off for an afternoon of halibut fishing near the head of Kachemak Bay.  Being in Kachemak Bay on a sunny day is like heaven on earth. We got some sun in the afternoon while Homer was socked in so we were feeling lucky and brought in over 10 halibut but kept 7 to share between 2 families.  That’s a lot of halibut. My daughter was quite a fisherwoman pulling in 3 largish fish, one up to her shoulders (and that’s not a fish tale).

The next morning, the day we left Homer, was GORGEOUS, as displayed by the photo I took below from Island Watch B&B. The Island Watch has beautiful properties and gardens to admire up West Hill Road.

Before leaving town we headed to Two Sister’s Bakery to buy a few loaves of bread. We’d been there for lunch already and can vouch for the great soups, sandwiches and caramel rolls….in fact my husband and daughter shared another caramel roll on our way out. The bakery is conveniently located right at the entrance of Bishops Beach. Buy some lunch a have a picnic while viewing the mountains across the bay.

We headed to Soldotna then to visit my extended family and we dined our last day in Soldotna at the Fine Thyme Cafe in River City Books. This is a great stop for coffee and some reading material and gifts if you are cruising through Soldotna.

The last few days in Alaska were fantastic and our ride back on the Seward Highway through the pass was splendid. We spent the days with family and a bike ride on the Coastal Trail again to Westchester Lagoon but it ended there due to a flat tire. Luckily the kids enjoyed the park in lieu of a long bike ride.

And on Saturday in Anchorage we took in a 3 v 3 hockey tournament! Yes, hockey is king in Alaska, and we got to see the cousins skate skate skate….and it was great to see them at 9 and 12 on skates again and get all bundled up in July.

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Peach Avocado Salad with Pecans

Posted on July 18, 2012 by Jackie Mack

I bought a big bag of peaches this week and was craving a salad with fresh peaches in it. I really love using fresh seasonal fruit in salads and since I posted the Strawberry Spinach Salad I’ve decided I really like the fresh fruit blended in the dressing. Taste of Home had a great looking peach salad and a bonus of bacon strips in their salad (yum!) and that sounds divine but I was really wanting to put together a purely vegetarian salad so I removed the yummy bacon but added avocados. So if this salad sounds good and bacon in it sounds better – go for it or enjoy the porkless version.

Peach Avocado Salad with Pecans

Salad:

  • 1 1/2 medium ripe peaches, peeled or unpeeled
  • 6 cups spring mix or your choice of salad greens
  • 2-3 tablespoons chopped red onion
  • 1 avocado, sliced
  • 1/3 cup pecan pieces

In serving bowl place spring mix. Chop red onions and add to greens. Just before serving add sliced avocados and peaches. In small sauté pan on stove top place pecans and toast on medium-low heat for 5 minutes or until lightly browned. Watch closely so they don’t burn. Sprinkle pecans on top salad. Serve dressing on the side or drizzle on top.

Dressing:

  • 1/2 medium ripe peach, peeled or unpeeled
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 3 tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • sea salt to taste

In blender put chopped 1/2 medium peach. Blend in honey, vinegar, lemon juice and salt to taste. Then slowly (through that hole in the top) add the olive oil until well blended.

Source: Adapted from Taste of Home. Serves 4-6.

 

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Quinoa Veggie Salad

Posted on July 15, 2012 by Jackie Mack

Ah, summer is fun. So fun I haven’t been in my kitchen much fixing meals and treats to share on Lingonberry Lane. My daughter was at summer camp last week for 5 nights so myself and 2 other moms with kids going to the same camp went to Cannon Beach for 5 nights. A mom of a 14 year old feels really lucky when as my husband called it today….she gets to go to Mom camp. There weren’t many camp fires and s’mores but there was a lot of sleeping in (as late as moms can sleep) and eating out and not cooking and great chats and we watched the whole first season of Downton Abbey! Who knew that a PBS soap opera would be such fun and addicting. Now I have to get my hands on Season 2 before Season 3 starts in the fall.

But on to food, I did manage to make a Quinoa Veggie Salad. It’s quick and fresh and you can add whatever veggies and herbs you want to it. If you have a garden of herbs experiment. I adapted this recipe from Bon Appetit‘s Quinoa Tabbouleh. I added broccoli for a little green vegetable and changed out the scallions for red onions because I had them.

Quinoa Veggie Salad

  • 1 cup quinoa
  • 1/2 tsp salt
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • 1 large cucumber, chopped
  • 1 pint cherry tomatoes, cut in half
  • 8 broccoli florets, chopped
  • 1/3 cup fresh parsley, chopped
  • 3 tablespoons red onion, chopped small
  • sea salt and pepper to taste
  • avocado

Rinse and cook quinoa in 1 1/2 cups water for 10 minutes covered or until tender. Cool quinoa (easy to cook ahead of time and refrigerate until ready to make salad). In a large mixing bowl add fresh lemon juice and mince or press garlic cloves. Add garlic to lemon juice and whisk in olive oil. Chop cucumber, cut tomatoes in half and chop broccoli. Chop parsley and red onion. Add all vegetables and herbs to dressing and mix well. Add in quinoa and salt and pepper to taste. Serve immediately with sliced avocado on top or refrigerate.

Source: Adapted from Bon Appetit. Serves 4-6.

 

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