Yummy at Home, Recipe 3: Wasabi-Ginger Fish with Mashed Potatoes

Another day of battling the shared grief we all feel over the loss of our regular lives and routines. Even though this is the most important event of several generations since our last World War, the newest Coronavirus manifestation as COVID19 is testing us all. Yet, I’m committed to making this time magical for my family as we navigate these unknown paths. Please feel free to share your recipes or ask for more details. We’re in this together!

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Bring two potatoes per person to a boil in lightly salted water for 20-35 minutes. (You can also use boxed mashed potatoes!) Leave the skins on and/or substitute sweet potatoes or yams for all or some of the mashed and for diabetic-friendly alternative. When you can stick a fork in easily, they’re ready for a mash! Mash them using a little salt and pepper, water/sour cream/butter or vegan spread.

While the potatoes cook, prepare your veggies. We used sliced asparagus, but you can also use, broccoli, green beans or canned veggies. Set aside.

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Peel and slice a nub of ginger and garlic clove. Throw those in a skillet with sesame oil. heat the ginger and garlic with hot-pepper flakes and black pepper. Add the fish or chicken or tofu with a teaspoon of wasabi paste and cover on high for 3 minutes. Stir or flip the fish and add veggies to the pan. Pour about 1 tablespoon of soy sauce for each portion of protein. Cover for 3 minutes, then stir until the desired tenderness. (Give extra time for chicken to cook thoroughly!)

Plate the mashed potatoes and top with fish and veggies and sauce. Serve family style!

 

Yummy at Home, Recipe 2: Red Quinoa with Salmon and Spinach

Many of us have extra time at home and a full house. That means move people to feed.  This fun, beautiful recipe takes about 40-60 minutes to prepare, with the quinoa being the most intensive.

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Quinoa needs oil, broth or bullion, white wine or white wine vinegar and minced garlic. Saute the quinoa on high with the garlic until they are shiny and hot. add one cup of broth and a quarter cup of wine to get steam. Cover and turn it down to simmer, stirring occasionally while you get the other items going. In about 20 minutes, add another cup of water until it evaporates.

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Slice Poblano peppers (These have been gorgeous and abundant at my market; add whatever peppers you have), fresh garlic and dried basil. Add to a hot pan with a little oil for about 10 minutes or desired tenderness. Add salted and peppered fish fillet (Salmon or trout) directly to the same hot pan and cover for 3 minutes on each side. Add an handful of spinach to the second side for texture and color.

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Presentation for this can be very beautiful. Put a generous bed of spinach in a platter. Top with warm quinoa. Add diced or halved cherry tomatoes and cubed feta cheese mixed with olive oil and olives if you like. Put the mixture on top of the quinoa. Lastly, Place the hot salmon and peppers on the pile. Serve hot and fresh!

Alternative ingredients:

  1. Rice (Quinoa)
  2. Green salad or steamed broccoli (spinach)
  3. Canned tuna, salmon or sardines
  4. Vegan: Roasted Beets (fish)
  5. Cucumber (tomatoes)