Sugarbush Hill: Easy

Dinner

EGG ROLL BOWL

1/13/2017

birthday

Butterfinger Ice Cream Sandwich Cake

7/24/2013

Easy

Broiled Wild Sockeye Salmon with Tarragon Tomato Cream Sauce

7/01/2013

Lately, Isabella and I have been working on new recipes to incoporate fish into our weekly meals. Not everyone in our family likes fish so we tend to lean toward dishes with mild flavored seafare. We found this recipe and used tarragon instead of dill and it was a hit. We served it with a basic mixed green salad lightly dressed with a basic vinagrette. You may choose not to do the salad, but the addition of acid from the vinagrette really pairs well against the creaminess of the sauce and the richness of the salmon. Best of all, it literally took us 30 minutes from start to finish!

Broiled Salmon with Tarragon Tomato Cream Sauce -adapted from Food Network Magazine

Ingredients

1 pkg. frozen lima beans
1 pkg. frozen peas
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
4 6-ounce center-cut salmon fillets
1 medium shallot, minced
2 1/2 tablespoons white wine vinegar
2 tablespoons tomato paste
1/4 cup heavy cream
1 tablespoon chopped fresh tarragon

Directions

Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat.
Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes.
While the salmon is broiling heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle sauce over the salmon and serve with the bean mixture. Serves 4.

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Dinner

Meatless Monday Part Deux

8/27/2012

Easy

Meatless Monday Part 1

8/27/2012

Easy

Delicious, Vegan, Red Lentil Soup

3/15/2012

Breakfast/Brunch

Breakfast. Quick and Easy

3/14/2012

Can I just vent for 5 seconds? Day-light Savings Time change in the spring sucks! We cannot seem to get it together yet as we are all dragging our behinds out of bed and struggling to do our morning preparations before school and work. I almost left the house without brushing my teeth -YUCK! O.K. my complaining is done. Breakfast is very important in our home and luckily, I had muffins prepared last night, ready to pop in the oven. Navel and blood oranges were sliced by Isabella, and River helped with the eggs. Where's Logan you may ask? His bus comes super early -his first class begins at 7:45 am. So he left with a muffin and chocolate banana smoothie. We have finally tackled scrambled eggs. They were a mystery for some time. They would always stick to the pan-I don't use nonstick except for crepes and that pan is too small for the number of servings our family needs. And nothing is worse that burnt or rubbery eggs. So here is the low down skinny on scrambled eggs. You have to cook them on med low heat. We use butter in the pan, margarine burns and I never use it-to me it's basically plastic. Honestly, have you ever let that stuff sit out? We did. For 2 months in the garage. You know what happened? NOTHING! There is something wrong with putting that in your body. Anyway, I digress. I use fat free half and half in our scrambled eggs. It seems to me that milk doesn't work well with eggs. They tend to get, well, a little watery.

So step 1. mix a bit of half and half in with your eggs and whisk. 2. Add butter to pan and heat over med-low. 3. Add eggs to pan swirling the pan until they just begin to cook. 4. Use your spatula to gently stir and fold the eggs until just creamy. 5. Give one last quick fold through and slide them onto the platter.

Add salt and pepper if you choose. The whole process with 10 eggs takes about 7 minutes. If you pop your muffins in the over 10 minutes before you begin with the eggs, you'll have everything ready at the same time! Now the time change, I can do absolutely nothing about. But quick and easy breakfast- That I can do!

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