Honey Lime Glazed Salmon

This is the easiest recipe in the world. Salmon cooks quickly, and you just pour this glaze in at the last, let it cook for a minute, and serve it up. The honey and the lime and the dijon mustard all combine together in a lip-smacking good recipe. If you're short on time, this is a great salmon recipe for you.

Honey Lime Glazed Salmon


1 lb. fresh salmon fillets
2 tbsp. Olive Oil
1/4 c. honey
1 clove garlic, crushed
1 tbsp. Chili Powder
1 tablespoon dijon mustard
Juice of 1 lime

Heat the oil in a skillet. Add the salmon and saute until nearly done. Whisk together all remaining ingredients in a small bowl. When salmon is nearly done, pour honey mixture over it and cook for a couple more minutes, until the sauce thickens and forms a glaze. Serve at once, spooning a little glaze over the salmon. Serve with a slice of lime of lime on the side.

Quick and Easy Beef and Broccoli Recipe

This quick alternative to Chinese take-out takes about 10 minutes to cook, start to finish. It's a great meal for when you get home late from work, or just when you're pressed for time. You can use frozen vegetables for this, but it's not going to be nearly as good, and if you do use them, thaw in the microwave before using.

Beef and Broccoli

2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon red pepper
3/4 pound La Cense Beef, sliced against the grain 1/8 inch thick
3 tablespoons vegetable oil
2 - 3 cups broccoli florets
3 garlic cloves, chopped
1 tablespoon grated ginger
4 or 5 green onions, chopped, green as well as white parts
3 tablespoons Ohsawa Soy Sauce
1/3 cup water



Toss together cornstarch, salt, both types of pepper, and beef in a bowl until meat is coated. Alternatively, you can toss this in a sealed plastic bag.

Heat 2 tablespoons oil in wok or heavy skillet over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer to a plate or bowl.

Add remaining tablespoon oil to wok along with broccoli, garlic, and ginger, and stir-fry until broccoli is just tender, about 2 minutes. Add green onions, stir fry for about 1/2 minute more.

Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes. If sauce seems too thin, mix 1/2 tablespoon cornstarch with 2 tablespoons water and add to the pan, stirring until it thickens.

Enjoy!

Tunisian Harissa Sauce

Harissa is a North African condiment and is used a lot in cooking, especially in Tunisia. It is used as a table condiment, as an ingredient in tagines or stews, and to add flavor to couscous or salads.

If you want to use this as a dipping sauce for flatbread or pita, mix 2 tablespoons prepared harissa with 1/8 cup of lemon juice and 1/8 cup olive oil and stir. Alternatively, you could replace the lemon juice with 1/8 cup coconut milk, which makes a sweet counterpoint to the heat of the chilies. Delicious and spicy, it's a perfect sauce for fish.

1 cup hot dried red chile peppers
1 roasted red pepper
2 teaspoons Salt
10 cloves Garlic
2 teaspoons freshly ground cumin
Juice of 1/2 lemon, or 1/4 cup
Olive Oil

Cover the dried chilies with boiling water in a small bowl and let sit for about an hour. Drain and place in blender or food processor with the salt, garlic, and roasted red pepper. Puree the mixture and add the lemon juice, a little at a time. Add additional lemon juice if necessary. Pack the sauce into a small jar and add a thin layer of olive oil to top, just enough to cover. Refrigerate. This will keep about two to three weeks in the refrigerator, and the taste improves after it sits a couple of days.

Chili Pepper Tile Coaster

Easy Linguine with Clams

While on a recent trip to San Francisco, I had the best linguine with clams that I have ever eaten. It was so good that I begged for a recipe and was very surprised that it was such a quick, easy food to fix. Excellent taste, and if you serve it with a good Italian bread and Olive Oil, add a tossed spinach salad and a Cheesecake Assortmentfor dessert, you have a world class menu.

Linguine with Clams

1 pound linguine
1/2 medium onion, finely chopped
4 cloves garlic, peeled and thinly sliced
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon crushed red chilies
1 pound fresh clams, scrubbed and rinsed
2 cups dry white wine
4 Tablespoons butter
1 bunch Italian parsley, finely chopped

Bring six quarts of water to boil and add 2 tablespoons salt.

In a large pan, sauté onion and garlic in two tablespoons olive oil over medium heat until onion is very soft, about 10 minutes. Add more olive oil if you need it. Add hot chilies, clams, white wine, and butter and bring to a boil. Cook until all clams have opened, and then set aside.

Boil linguine according to package instructions. Drain in colander over sink; toss with clams and stir gently to mix. It will be very juicy, but that's okay. Add chopped parsley, pour into warm serving bowl and serve.

Baar Product's Olive Oil 1 qt Olive Oil Our Olive Oil is made from unsprayed, tree ripened olives and is pure extra virgin, cold pressed, with no solvents, bleaches, dyes, hexane, or preservatives. This product is all natural.

Gingerbread with wheat germ.

I love a warm piece of gingerbread with applesauce on top. I also love cooking with wheat germ; it adds a crunch and a nutty taste that's just perfect. This recipe combines both of those things, and it's a perfect breakfast food or a healthy afternoon snack. You don't have to serve it warm with applesauce, but I think it's better that way.


Gingerbread


2 cups all-purpose flour
1/2 cup wheat germ
1/4 cup firmly packed brown sugar
4 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/2 cup molasses
1/3 cup unsweetened applesauce
1/4 cup olive oil
2 eggs


Heat oven to 350°F. Lightly oil 9' baking pan.

In large bowl, combine all dry ingredients; mix well. In medium bowl, combine milk, molasses, applesauce, oil and egg; mix well. Add to flour mixture, mixing just until dry ingredients are moistened. Pour into baking pan.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out with a few moist crumbs sticking to it. Serve warm with additional applesauce.

Quick Chicken Cacciatore

This is a great, quick dinner that you can make in 20 minutes. Use pre-cooked, cubed chicken or you can saute your own. If you use your own, cut up the chicken while still a little frozen; it's easier that way. Cook it for about 10 minutes, until it's not pink. You can substitute any vegetable that you like in this recipe; be flexible.

Chicken Cacciatore

1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped green bell pepper
3/4 pound chicken meat, cooked and cubed
1 can peeled tomatoes
1 cup frozen mixed vegetables (I use broccoli stir fry)
1/4 teaspoon dried oregano
Grated Parmesan to taste



In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, vegetables, and oregano.
Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot. Top with grated Parmesan and serve over noodles or rice if you prefer.

Easy Banana Bread

This is an easy banana bread recipe with a moist, delicious banana taste. If you don't like the walnuts, you can leave them out. It's full of uncompromising banana taste, and a great way to get rid of those over-ripe bananas.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1/2 cup chopped walnuts


Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas. Add walnuts. Stir banana mixture into flour mixture just until moistened. Pour batter into prepared loaf pan.
Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.