Tag Archives: asparagus

Buttered Salmon over Lemon Quinoa

I had a request for a quinoa recipe the other day… so I found some salmon on sale at the store, some quinoa in my cupboard, and some pots and pans on the stove!  Quinoa is a great grain, boasting high fiber and protein… 6 grams of protein and 3 grams of fiber in a quarter cup dry serving.  It’s a great gluten free alternative… especially when rice is getting boring.

Buttered Salmon over Lemon Quinoa

Pieces:

  1. one cup dry quinoa grain
  2. 2 salmon steaks, boneless
  3. 3 cups mushrooms
  4. one half bunch asparagus stalks, rough ends cut off
  5. 2 tbsp. vegan butter
  6. 1 tbsp. olive oil
  7. one half cup lemon juice
  8. 2 tsp. grated lemon zest
  9. 4 dill stalks, or about 2 tbsp. chopped dill
  10. one half cup water
  11. salt and pepper

Process:

  1. In a large saute pan, cook the quinoa according to package directions.  (It is about 1 cup quinoa to 2 cups water… bring the water to a boil, add the quinoa, cover, and let simmer until the water is absorbed.)
  2. While the quinoa is cooking, saute the mushrooms and asparagus in the olive oil and salt and pepper.  Saute them on medium heat until tender.  Add one quarter cup water if needed.
  3. While the veggies and quinoa are cooking, saute the salmon.  Put the butter in a saute pan, and melt over medium heat.  Place the salmon steaks skin side up.  Add the dill and lemon juice.
  4. Let the salmon cook about 5-7 minutes.  Add one quarter cup water if the pan gets dry.  Heat until cooked through.
  5. Add the lemon zest and a dash of salt and pepper to the quinoa.  Fluff with a fork.
  6. Serve the quinoa on a plate, topping with the asparagus, mushrooms, and salmon on top.
  7. Enjoy hot!

Happy Allergy Free Eating!

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Lemon Hollandaise with Shrimp and Asparagus

There was an enticing recipe in the Wall Street Journal this past weekend for “Butter Braised Asparagus with Shrimp and Lemon Hollandaise.”  Just the title is mouth watering.  Of course Mom took on the challenge of making the recipe dairy free!  With just a couple changes, she made the Hollandaise dairy free (although it does have eggs).  All I can say is “wow.”  Our dinner table was silent for a few moments as we savored the perfect sauce.

In the recipe, the shrimp was poached in vegetable broth, lemon juice,  and white wine while the asparagus was sauteed in a little bit of butter.  But I really want to share the Hollandaise Sauce and how Mom made it dairy free.  You could certainly use this sauce over chicken or other fish, or even for breakfast!

Non Dairy Hollandaise Sauce

Pieces:

  1. 2 large egg yolks
  2. 1 tbsp. champagne vinegar
  3. one half tsp. salt
  4. one quarter cayenne pepper
  5. one stick of vegan butter
  6. juice of one lemon

Process:

  1. Bring a pot of water to a boil then reduce heat to low so the water just simmers.
  2. Whisk yolks and vinegar in a medium bowl.  Season with salt and cayenne pepper.
  3. Put the bowl over the simmering water and stir aggressively until the yolks and vinegar become thick.  Watch the mixture so it doesn’t curdle, moving it off heat if needed.
  4. Whisk in 1 stick of vegan butter, in small pieces, until each piece is melted in.
  5. Add the lemon juice and salt, carefully whisking so it doesn’t curdle.
  6. Serve hot over poached shrimp and asparagus, or your favorite protein and veggies.

Thank you, Chef Brock and the Wall Street Journal!

Happy Allergy Free Eating!

 

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Holiday Drool….

Holidays = food.  I had a wonderful time over the holidays spending time with family, and eating my way through a week long vacation!

Here are some of the allergy free food highlights that I just had to share:

Our annual Christmas Eve meal… fresh lobster over (corn) pasta, highlighted with spicy arugula.

Christmas salad… roasted pear and fennel.

Christmas beef tenderloin with parsley butter, peas, and crispy roasted potatoes.

Asparagus coins cooked in parsley water.  Serious flavor.

Shrimp over leek risotto.

Chicken taco in a gluten free shell!

Gluten free steak tips with spicy lime beans and orange glazed carrots.

Red curry tofu.

Nothing like washing down some southern meals with sweet tea!

I hope everyone had a wonderful holiday season… now it’s back to the kitchen for me after a week of wonderful meals cooked by Mom!  New recipes coming this week…

 

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Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon

Pieces:

  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill

Process:

  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  6. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  7. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!

 

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