*I’m behind on my posts-more fun things to share soon!
My brother-in-law, Sam, is an talented fisherman and catches some amazing salmon from his boat on Lake Michigan every year. Sam and Katie are so generous and always supplying people with fish (and meat!).
I had two fillets that I wanted to make two ways. Check it:
Honey Dijon Salmon (left) and Ginger Soy Salmon (right)
I definitely liked these two, but I wish I was more heavy handed with the spices. The honey one on the left looks pretty nasty, but it really wasn’t, pinky promise. Since I didn’t measure, I’ll just share with you what I used.
Honey Dijon Salmon
- Sprinkle with sea salt and pepper
- Sprinkle garlic powder
- A large spoonful of dijon mustard, spread evenly on filet
- Drizzle honey and spread with spoon
Ginger Soy Salmon
- Sprinkle sea salt and pepper
- Fresh ginger, grated over filet
- I also used a dash of dried ginger
- Soy sauce-maybe 3 Tbsp
-Bake on a lightly greased pan at 375 for about 12 minutes.
Roasted Broccoli (my fave way to eat it)
- Spray baking sheet with oil
- Cut up fresh broccoli
- Spray broccoli with oil
- Sprinkle freshly ground pepper and sea salt
- Loosely place aluminum foil on top
- Bake at 375 for about 10-12 minutes (I baked mine with the salmon)
Mashed Sweet Potatoes (serves 4)
- 2 large sweet potatoes, rinsed and diced (don’t need to peel)*
- ~2 Tbsp brown sugar
- 1 tsp butter
- Splash of milk
- Sea salt to taste
- Chopped pecans (I roasted mine for a few minutes to bring out flavor)
Place diced potatoes in a large pot, cover with water and a lid until it begins to boil, then remove the lid. Cook until fork tender. Then add brown sugar (I used maybe only two teaspoons and it wasn’t very sweet, so I’d go with at least a Tablespoon), butter, milk, and salt and mash it all up! Plate and top with chopped pecans.
*The skins get mashed up and you don’t even notice them, so keep ‘em on!
This lentil soup was very yummy and flavorful!
Lentil Vegetable Soup (adapted from Cooking Light)
1/4 teaspoon black pepper
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; sauté for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add water and stock and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls.
Note: I used close to 2 cups lentils, so mine wasn’t incredibly soupy, but it was really good! I ate this everyday for lunch after making it. So add more lentils if you want!
Fast & Easy Veggie Stir Fry with Chickpeas
- tsp olive oil
- one small onion
- red bell pepper
- 2 stalks celery
- frozen peas
- frozen broccoli
- 3 cloves garlic, minced
- one can of chickpeas, drained and rinsed
- salt and pepper
Sauté the onion in the olive oil for a couple minutes. Then add the pepper, celery, peas and broccoli and cook until done. Then add the garlic and cook one more minute. Add the can of chickpeas, cook another minute. Sprinkle with sea salt and pepper to taste. Top with hummus. So good!
My title did include sledding, right? A couple of weekends ago my mom, two cousins, Katie, Sam, Joe and I went sledding near our house. My adorable little cousins were so brave and we had so much fun! I was screaming like a fool. Sorry the pics are pretty dark…
“Each one should use whatever gift he has received to serve others, faithfully administering God’s grace in various forms.” 1 Peter 4:10