Tag Archives: Balsamic

Recipe: Pomegranate–Balsamic Glazed Salmon

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IMG_2473Here’s another recipe that I love with some great fall flavors.  Pomegranate, balsamic, and whole grain mustard come together in this glaze that is flavorful but will not overpower the fish.  Super simple to make and a sure crowd–pleaser, this recipe is perfect for a quick dinner on the nights leading up to Thanksgiving. I served the salmon with some potatoes I roasted in the oven on 425 with chopped rosemary, chopped garlic, and a little olive oil and salt for flavor. To add some greens, I tossed a simple salad together and served with the salmon.  Easy, flavorful, and filling, just how I like my fall meals.

Healthy, flavorful, filling.  A Great combo.

Healthy, flavorful, filling. A Great combo.

Ingredients:

Salmon filets [around $9/lb]

1 small pomegranate juice [$3]

whole grain mustard [$3]

light brown sugar [$2]

balsamic vinegar, which I had on hand [otherwise it’s around $3]

cornstarch [I also had this on hand, but its around $2]

roasted potatoes and salad, for serving [optional]

Directions:

Preheat the oven to 425.

If desired, toss some cubed potatoes with chopped rosemary, salt, olive oil, and some chopped garlic and throw in the oven for about 40 minutes.

Make the glaze: Mix about 2 teaspoons cornstarch, 6 tablespoons light brown sugar, 6 tablespoons pomegranate juice, 4 tablespoons balsamic vinegar, and 2 tablespoons mustard with a pinch of crushed red pepper for some heat.

When the potatoes are almost done, glaze the salmon and place in the oven for about 10 minutes, or until the glaze is sticky and the salmon cooked through.  Serve with the potatoes and a salad, if desired.

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Recipe: Beet Slaw

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IMG_2449It’s winter time, which means lots of root veggies, and root veggies mean beets. I love beets, guys.  Love them. They’re also good for you, which is awesome.  If you like beets, this recipe is for you.  This slaw was inspired a little by Food Network, a little by my job, which I have written about their beet salad before (even attempted at making my own), and a little just by my love of beets and goat cheese.  This is a perfect side dish for any main dish (I had it with fried chicken), or an addition to a sandwich, or just a light snack when you’re trying to be a little more healthy (but let’s not sacrifice taste or anything guys).

Ingredients:

3-4 beets [$3]

arugula [$3]

shredded cabbage [$2]

Goat cheese crumbles, I had these on hand but a box normally runs about [$5]

Balsamic vinegar (I also had this, it’s a pantry staple and a good purchase) [$3]

Olive oil

Honey

Directions:

In a small bowl, whisk balsamic vinegar (1/2 cup) , honey (1/4 cup) and olive oil (1/2 cup) with some salt and pepper.  Set aside.

Peel and shred the beets in a food processor or box grater and add to about a cup of the shredded cabbage.  Add about a cup of arugula and goat cheese crumbles and add dressing.  Toss to combine. Season to taste and serve.

Super delicious, fast and healthy.  Enjoy!

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Recipe: Pizza Night!

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I’m super excited about this post cause I have wanted to try and make my own pizza for a while now.  I even trained on the pizza station at my job on Newbury Street (the same place that inspired one of my pizzas in this recipe).  I heard from a good friend that I could find pizza dough at a local Whole Foods, so I was ready to do this without having to worry about making my own dough (baby steps, guys).

So I had a friend over (who is a veggie so I made one pizza meat–free for my other veggies out there), popped a bottle of wine, watched some Game of Thrones (naturally), and tried to make some pizza.

I think they turned out okay.

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Okay so while you can obviously put anything you want on top of pizza dough (and I certainly don’t want to be the person to limit your creativity) I’m including two of my suggestions that I found and tried, and loved.

Ingredients:

pizza dough, 2 bags [$6]

2 red onions [$2]

balsamic vinegar, which I had, or just butter, for the onions

Steakhouse Pizza (inspired by The Pioneer Woman)

1 jar tomato sauce (your fave) [$3]

1 small package of steak, sliced thin by yourself or in the market [$4]

1 small package crumbled blue cheese [$3]

steak sauce [$3]

Fig Pizza (inspired by Cafeteria Boston)

Fig jam [$4]

1 small package crumbled goat cheese [$3]

1 small bag arugula [$3]

1 lemon [.50 cents]

Directions:

I started out by thinly slicing the onion and caramelizing over medium heat with butter and balsamic vinegar for about 10 minutes or until soft.  I kept the onions going while I rolled out the dough on a floured surface until my desired thinness.

For the fig pizza, I spread the fig jam on the dough and sprinkled generously with the goat cheese and balsamic onions and put in the oven for about 12 or 15 minutes.  When the pizza has come out of the oven and cooled a bit, I mixed some of the arugula with olive oil and lemon juice and placed it on top of the pizza. Serve.

IMG_2378For the Steakhouse pizza, I mixed some steak sauce and Worcestershire sauce with the jarred marinara and spread it on the dough.  I topped with blue cheese, the balsamic onions, and steak that had been cooked to rare and sliced thin.  Place in the oven for around the same time as the fig pizza, or to dough’s desired doneness. Top with more steak sauce and serve.

IMG_2374A simple, yummy dinner.  Happy Halloween everyone!

-L

Cheap Eats: The Beet Down Sandwich

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It’s been a hectic few days, guys.  I hate moving, and I’m going to have to do it twice this month (woe is me).  I just left my apartment in Fenway for a new place for the month of August in glorious Allston.  Good for me, as there are so many new restaurants in my area to try and a 24–hour supermarket right next door that puts the one near my old place to shame. The only downside is I will miss Tasty Burger, I was pretty obsessed with it.

Bye, Bye, midnight burger trips

With all the moving going on, there hasn’t been much time to cook, but that doesn’t mean there hasn’t been much time to eat.  There’s always time. A good friend of mine turned me onto The Beetdown sandwich at Pavement Coffee House, and, while it’s no burger, it’s refreshing and delicious and makes me feel healthy without being boring.

beetdown

Roasted turkey, shredded beets in balsamic, goat cheese, sliced green apples, and arugula all sing on toasted wheat bread.  This sandwich is addicting, a revelation in sandwiches.  It’s filling without being overbearing, and has a bunch of different textures. It’s just awesome. It’s also under $10. So whether you’re moving or just looking for something for lunch one day, I’d swing by and try the sandwich.  Pavement also has great tea (I’m not a huge fan of their coffee, but that’s no surprise as I don’t enjoy coffee anyways), so try that. All three locations are in the Back Bay area, while my favorite is on Newbury. If you see me there in the morning, don’t be afraid to say hi!

-L

Tasty Burger photo (cc): Google +

Check out my new channel on BostInno!

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I have only been blogging for six months now, but I have some awesome luck.  A few weeks ago I was asked to start my own member channel at BostInno, an awesome site that says it’s ‘The next generation of news,” and I agree.  They really are trying to find the newest and freshest information coming out of the city and bring it to users.  For reasons I still don’t understand, they think I’m cool (little do they know) and asked me to share some recipes on the site weekly.

So I wrote my first post yesterday, an oldie but a goodie from a few months ago, to test the waters. Social media will go up tomorrow about the post, but it is live today if you want to check it out. I would rummage around the site, they have awesome bloggers providing really cool content on a multitude of topics (especially cooking!).

Enjoy!

-Lana

Recipe: Beet Salad

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I love eating hearty foods in winter, and beets are up there with some of my favorite foods (good thing I’m marrying The Russian). I love the earthy flavor, the texture, and how well they pair with so many different foods (I also love all the fun colors they come in).

I really also love goat cheese. I fell in love with it while working as a waitress.  Its so…interesting.  For those who haven’t tried it, try it. It’s really cool.

So I came across the roasted beet salad at Cafeteria Boston (because I work there), and I fell in love.  Slow roasted beets, arugula, pecans, goats cheese, and shaved fennel all tossed in an orange–balsamic dressing. It’s awesome.  I have it all the time for my employee meal.

FYI: this salad is also under $12, so if you’re in the neighborhood, try the salad that is my inspiration! (279a Newbury Street in Boston).

Best Salad

Best Salad

I love it so much, in fact, that I decided to make my take on the roasted beet salad.

My handiwork

My handiwork

The concept is the same, but I added balsamic glaze, switched the arugula for a mixed baby lettuce salad (there was no arugula at the store– see my lettuce shortage story). I also took out fennel, because I don’t really care for anise flavors (personal prefernce, feel free to add some if you like0. The ingredients are cheap as well, you can feed a few for just pennies!

Here’s the recipe:

Ingredients:

1 package skirt steak [$5]

3 beets [$3]

1 package salad greens [$3]

1 package goat cheese [$4]

1 lemon [ 50 cents]

1 blood orange [50 cents]

balsamic syrup ( this stuff is wonderful, reduced balsamic vinegar that comes in a squeeze bottle. It reduces a step and the glaze can go on everything! found in the salad dressing aisle of your supermarket). [$4]

Instructions:

Roast the beets by wrapping them in aluminum foil with a squeeze of lemon juice and some olive oil and placing them in a 450 degree oven for about 40 minutes.

In the meantime, toss the greens with some olive oil, salt pepper and the juice of half the blood orange.  place on plates with portions of goat cheese.

Cook the steak in a grill pan for about 3 minutes per side for med. rare (my favorite temp for steak). let rest 10 minutes so the steak retains its juices.

When the beets are fork-tender, take them out of the oven and let cool. rub the beets with paper towels to remove the skins, then cut into wedges.  Place wedges in bowl and top with olive oil, the remaining blood orange juice, salt and pepper.  Add to the salad and cheese.

When the steak has rested, slice and add to the salad.  Drizzle with the balsamic glaze, and enjoy!

EAT ME

EAT ME

The best part, as always, are the leftovers. I used the leftover steak, goat cheese, and salad to make steak and eggs the next morning.  Just cook the steak to your preferred temperature and scramble the eggs with the goat cheese ( I added some leftover scallions as well).  Toss the greens with olive oil and vegetable seasoning and serve on the side.

steak and eggs

Now that’s a good morning

Altogether a great winter meal.

-L