30 March 2015

Easy One-Pan Salmon & Asparagus

This is an easy way to cook salmon and frozen asparagus that only takes minimal ingredients and time. And the pan is lined in parchment, so clean up is a breeze! A great lazy day supper that looks like you tried harder than you did.

Roasting frozen vegetables like asparagus and brussels sprouts gives them a much texture than steaming frozen vegetables as they retain some firmness and the oven's heat crisps their edges. I like crispy edges!

One-Pan Roasted Salmon & Asparagus

Servings: 2


  • ½ lb wild-caught Alaskan salmon
  • 10 oz frozen organic asparagus (DO NOT THAW)
  • olive oil, as needed
  • zest of one lemon
  • Herbes de Provence, as desired [Penzeys]
  • salt and pepper, as desired


  1. Preheat the oven to 425˚F. Line a jelly roll pan or baking sheet with parchment.
  2. Place the salmon fillet on the pan with the frozen asparagus stalks. Drizzle everything lightly with olive oil and season with lemon zest and Herbes de Provence.

  3. Bake 12-15 minutes, depending on how well done you like your salmon.

My recipe calls for half a pound of salmon, but I cooked a full pound this time so that I would have leftovers to top tossed salads later in the week. Therefore, I roasted the salmon for 10, added the asparagus, and continued roasting for another 10.

27 March 2015

Homemade Spudulike: Tuna & Sweet Corn Stuffed Baked Potatoes

While I've made baked potatoes stuffed with Tuna Sweetcorn Mayonnaise before as a homage to the Spudulike jacket potatoes I can't buy stateside, it's been a while. Happily, while I'm still not 100%, baked potatoes are definitely something I can handle and everything I needed to make them was already in the house.

Tuna & Sweetcorn Stuffed Baked Potatoes

Yield: 2


  • 2 baking potatoes
  • olive oil, as needed
  • sea salt, as needed
  • oz can solid white albacore tuna, well drained
  • 1 oz thawed frozen corn, well drained
  • 1 stalk celery, finely chopped
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp light mayonnaise
  • Dried parsley flakes, as needed
  • Freshly ground black pepper, as needed
  • 1 Tbsp unsalted butter, if desired
  • 1 oz shard cheddar, shredded [Cabot Seriously Sharp]


  1. Preheat oven to 425°F. Clean potatoes, pat dry, rub with olive oil, sprinkle all over with sea salt, place on a small baking tray and bake for 1 hr.
  2. Meanwhile, combine all remaining ingredients (except cheese!) in a small mixing bowl and set aside.
  3. When potatoes are done, remove from oven and allow to cool for 10 minutes or until the are easily handled.

  4. Split potatoes, spread with butter, stuff with tuna mixture, top with cheese, and pop under the broiler for 5 minutes or until cheese is golden and bubbly.

24 March 2015

Sautéed Baby Greens & Eggs

I had some surgery last week and haven't been up to cooking or even standing up until the past day or two. And now I'm suddenly at that very restless stage of recovery, where I'm tired of being housebound, but also don't really have the energy necessary to function outside the house. Yesterday, I needed to get a prescription filled so I thought I'd pick up some groceries at the same time, but I didn't even get through the produce section before my body told me I needed to go back to the car and sit down or it was going to lay me down on the floor next to the sweet potatoes and wouldn't that be embarrassing?

Good times!

But, then I made this earlier today so I feel a bit better about myself. Granted, it probably took me way longer than it would you healthy folks, but I made food. Hurrah.

Sautéed Baby Greens & Eggs


  • 1 tsp olive oil
  • ¼ cup diced onions
  • 2 oz baby kale, spinach, & chard medley [Earthbound Farm Organic Power blend]
  • 2 eggs
  • 1 oz sharp cheddar, diced small [Cabot Seriously Sharp]


  1. Heat olive oil in a nonstick pan over medium heat until fragrant. Add the onions and cook, stirring, until they start to brown a bit.
  2. Add baby greens and cook, stirring, until wilted. Crack eggs over greens, sprinkle with cheese, and cover. Cook until eggs are set and cheese is melted.
  3. Season with salt and pepper to taste.
Yield: 1 serving

You could use whatever greens or cheese you have on hand, really, as this is a very forgiving recipe. The only thing you really need to pay attention to is the eggs as mine seemed to go from too runny to too firm in the blink of an eye! Still delicious, though.