darkcedars

You're viewing

darkcedars's journal
Create a Dreamwidth Account Learn More

Reload page in style: light

salmon topped with peach glaze and a side salad

This dish isn't terribly photogenic, but I'm mostly documenting what I do now I am not flipping through the toaster oven booklet for temp/time settings. We got a Ninja Foodi as a holiday gift. Easier to cook fish especially.

--Frozen salmon fillet
--Spoonful of jam (I have been using peach)
--Ginger (have been using about a teaspoon of the frozen - we buy fresh ginger, put it through the food processor with a little peanut oil, and freeze it in tiny portions)
--Couple dashes of soy sauce

Mix the glaze ingredients a small dish, spread over top of the defrosted salmon.

Air roast setting - 400F for 10 minutes.

Yesterday I made Alton Brown's Pumpkin Soup. Usually I make this around Halloween, but my cousin brought pie pumpkins to share when she visited at Christmas. I've been making this for years. It's fun, tasty, and easy to scale depending on the size of pie pumpkin you get.

Alton Brown's Pumpkin Soup
Edits I make: apple peel left on, no garlic (I'm allergic), regular salted butter and broth BUT leave the salt itself out & allow people to salt to their own taste. If I don't have fresh thyme I add dried at the start instead of the end.

( Images and process - )

When you've eaten all the soup, pull the pumpkin open and scrape off any cooked pumpkin left on the shell. This makes a good side dish for later (add some extra butter, salt, goat cheese, whatever).