WOW!! Can you believe we’re already at part 5 of this series??? I know I can’t! Here’s the thing, though. We’re at part 5. Alex’s race is less than 3 weeks away. The donation deadline is in a week. And with that in mind, I’m imploring you. Please. Leave me a comment, so I can give her a dollar, or 2 dollars from you. So I can do what little bit I can, to show her how proud of her I am for doing this amazing thing to raise money to fight the disease that has hurt her family. Tell your friends, send them links, Tweet this, do whatever you have to do. I’m willing to donate for every single comment I get on one of these posts by November 15th.
There are 2 excellent things about this dish. The first, is that it’s french. The second, is that it involves salmon, lentils, and leeks. Maybe that adds up to 4 good things, but either way….. It’s a great great dish. (And yes, in case you’re scoring at home, Salmon is ok with Alex the Vegetarian. I checked.) The excellent things about this dish expand the more you look into it, but before I go into those, I’ll go into one unnecessary thing.
There is a compound butter made with tarragon, chives, mustard, and lemon juice. I love compound butters, but they’re not exactly great for your health — slapping an extra tablespoon of butter onto a salmon filet that you’ve cooked in butter, seems excessive, even to my butter-loving soul. In that spirit, I would advocate for skipping the additional quantity of Mustard-Herb butter. 2 tablespoons of butter should suffice, and halve the rest of the things in it.
And now, on with the recipe. Saumon aux Lentiles – or, Salmon with Lemtils.
I’m going to suggest that you follow the link to get the ingredients and items, since I got this directly from Gourmet March 2008, and in a shocking turn of events, I followed it to the letter. (more or less) You can also totally halve this and serve it for 2. I had a LOT of lentils left over, although I only cooked 2 portions of salmon, so I ended up eating lentils with fried eggs the next day, and it was delightful. So, for what that’s worth.
Step 1: The Lentils
Put the green lentils, water, and 3/4tsp of salt in a pot, bring to a boil, Simmer until just tender, and let them hang out for 5 minutes. Then, take out half a cup of the cooking water (it will be a funky color. Do not be deterred) and drain.
Step 2: The Leeks
I’m pretty sure that the leek is my favorite vegetable. Unless a chickpea is a vegetable, in which case, it wins. Are legumes vegetables? I know that in French, “legume” means “veggie” but I need a ruling. ALYSSA!!! You’re a Bio teacher – are chickpeas vegetables?
Regardless. Leeks rock. Except for one thing. They’re kind of a pain in the ass to clean, because they grow in sandy soil. So in order to clean them, you lop off the dark leafy bits, and you lop off the white root-looking end. Then, you cut them in half, top to bottom, so you have 2 long halves (ish). Then, you put each half round-side up, cut IT in half the long way, and then rotate your knife and cut them into half-moons the short way. I promise, this is all worth it, and there will be pictures. Once you have all of your leek bits cut up, place them in a big bowl or pot of cold water, and swish. Then, walk away.
While the sand and grit from the leeks is sinking to the bottom of the pot or bowl, get out a saute pan and put in some butter. Then, when the butter is melted, gently scoop out the leeks, leaving the grit at the bottom of the receptacle. Plop them in the saute pan and cook until softened. Then, add the lentils, their cooking liquid, and 2 tablespoons of the compound butter, and cook until the lentils are warm.
Step 3: The Salmon
The rest of this dish is quite simple. Pat your salmon filets (skin on is fine) VERY dry with a paper towel. Sprinkle with salt and pepper. Melt some butter in a non-stick pan, and get it pretty darn hot. Once the butter stops foaming, put the filets in, and cook for 3-4 minutes per side, depending on how well you like salmon cooked. Then, put some lentils and leeks on a plate, and top with the salmon. Easy peasy, one-two-threesy.
This dish is delicious. It’s frenchy. It’s got lots and lots of good protein, and fiber, and good fats. If you didn’t want to use the butter-sauteing method for the Salmon, by all means you could broil it. The lentils and leeks will still provide plenty of flavor, and salmon is a flavorful fish, although I really like the crisp that sauteing gave the skin.
Enjoy, and remember:
Alex Runs. I Cook. You Comment. I Donate.
WE ALL FIGHT CANCER.
We’re back, with another installment of Alex Runs, Joh Cooks. This time around, we’re doing a straight up pasta dish. As always, the rule is that I will donate money for every single comment I get from you guys, up to 2 comments per e-mail address per post. So type away, tell me what you think, say the word “Duck” or “pants” or “filbert”. It all counts. Together we can fight cancer!!! Also – if you want to just throw some money at Alex on your own, DO IT!!!!!
This recipe, I know Alex will enjoy. I hope you all do too. I borrowed it from Rachael Ray, and tweaked it a bit.
It bears strong resemblances to my Lemon-Ricotta Orzo, which Alex enjoyed when she was here back in July, and which I think everybody loves, because how can you not love lemony ricotta cheese, and pasta???
Even better, this version uses whole wheat penne rigate, which is high in fiber and heart-healthy whole grains, and Swiss Chard, which is a member of the leafy green family and can help you get some more fiber, as well as cancer-fighting antioxidants into your life. You can’t beat that bargain.
Whole Wheat Penne with Swiss Chard and Lemony Ricotta.
1 pound Whole Wheat short-cut pasta (penne, penne rigate, rigatoni, cellantani, cavatappi, campanelle, orechiette, the possibilities are endless)
3 cloves garlic – chopped
1 small yellow onion – chopped
1/2 teaspoon crushed red pepper flake (or to taste).
1 bunch Swiss Chard, cleaned and coarsely chopped (cut off and toss out any super thick stems, but otherwise just run them under some water and chop them up)
1 cup vegetable broth
1 cup ricotta cheese (whole milk or otherwise, if you must, but I’d recommend the whole diary fats. yum!)
Grated Parm, Olive Oil, Salt, Pepper
1. Bring a large pot of salted water to a boil, and cook the pasta al dente (or a little past if you’re like me. no biggie).
2. Preheat 2 tablespoons of olive oil in a big skillet over medium heat. Add the garlic, onions, salt, pepper and red pepper flake, and cook for approximately 5 minutes, or until the onions are mushy and turning a little brown on the edges.
3. Add the swiss chard, toss, and let the heat make the chard wilt. Once it does, crank the heat to high, and add the veggie stock and a ladle of the pasta cooking water.
4. Bring the liquid in the skillet to a boil, reduce the heat, and simmer for 6-7 minutes. While that’s happening, combine the ricotta with the zest of the lemon, and some salt and pepper. Put 1/4 cup ish in each serving plate, or y’know, however much looks good to you.
5. Drain the pasta. Squeeze the lemon juice over the Swiss Chard, and throw all the pasta in. Toss everything around to get it nice and coated, and get the flavors mingling. Turn off the heat and add about a cup of the parm, and toss again.
6. To serve, plop the pasta/chard mixture on top of the lemony ricotta cheese, and sprinkle with more parm if you’re like me and can’t get enough. Stir, breathe in, and get that hint of lemony goodness and the joy of some dark leafy greens.
This is probably the best pasta dish for you if you’re trying to be good about not eating too much, because if you fail to moderate, you’re eating something PACKED with nutrients, healthy stuff, and yum. Who doesn’t love that?? Plus, the carbs will fuel your next run, and the protein in the greens will help bolster your energy for a longer burn.
Just when you thought it was safe….. here comes another awesome and delicious vegetarian recipe, designed to help Alex run better, help her eat better, and help us fight cancer better. Please remember that for every comment with at least a name (that’s right, you can leave me the word “yum” and I’ll take it), I will donate to Alex’s cause. Her Half Marathon is coming up VERY SOON so we’re going to have a small blitz of recipes to keep her full and focused, and try to raise the donation total.
I get really, really fired up about grains. I love them, and I love when they surprise me. Sometimes you read things about brown rice that surprise you. Sometimes, I order Barilla Plus multigrain pasta and it turns out to be the most delicious thing ever.
And then….. there’s quinoa.
Quinoa is basically a superduper grain. It’s high in fiber, it’s high in protein, it’s gluten-free, and it’s basically remarkable. The only thing you really need to know about it is that in order to get the most out of it, you need to soak it for a few hours in some water before you cook it. Otherwise, it’s easier and quicker to cook than rice, better for you than couscous (which is really just tiny pasta crumbs), more balanced than polenta, and delicious! Plus, it has a very interesting texture, and it’s super versatile.
To wit: I made Vegetable Quinoa salad. This isn’t really a hard-and-fast recipe, because you can change this up to fit what’s in season, what looks good, what you want to put in your vinaigrette, etc. Play around with it.
1 cup quinoa, soaked in cold water, and rinsed thoroughy
1 1/2 cups vegetable stock
1 butternut squash, cut into cubes, sprinkled with olive oil, salt and pepper, and roasted at 375 until soft
1 pint grape tomatoes, halved
1/2 cup kalamata olives (or other salty black olives) pitted and chopped
1/4 cup golden raisins
Balsamic vinegar (I used some lovely blackcurrant balsamic that I spent a fortune on but any type is fine)
Bring the quinoa and stock to a boil (covered). Reduce the heat to a simmer and cook for 15 minutes.
Combine olive oil and vinegar in the bottom of a large bowl, season to taste, until you have a vinaigrette. You’re going to need to make a lot, because Quinoa will absorb a TON of dressing. Add in the squash, tomatoes, olives, and golden raisins. Season with salt and pepper.
When the quinoa has finished cooking, let it cool a little, and then toss it with a fork like you would couscous. Add the quinoa to the bowl with the veggies and vinaigrette, and stir to combine. Eat. Enjoy.
This is great with the quinoa still warm and the veggies all cool. It’s great with everything cold. It’s good to add to, because if you realize you need to use up your slivered almonds before they go bad, they’ll taste great in here. Have some steamed or sauteed kale or chard left over?? Toss it in, and enjoy. Like tofu or want some extra protein? Throw it in!
This makes a TON, and you can eat it for several days by fixing things. Plus,it feels light, so if you’re tapering you’re not going to feel guilty because you have a lead weight in your stomach.
The things I do for you…..
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