Archive for THM Recipes

Quinoa Salad

Are you looking for a different side dish to serve with your meals? Try making Quinoa Salad. It is a delicious side dish that is healthy as well as tasty.

You can get creative with this dish by adding your favorite vegetables. I used tomatoes, cucumbers, green onions, cilantro and garbanzo beans in my recipe. You can also add diced avocados, olives or red onions. For a totally different take on this dish, try sprinkling some feta cheese on top too!

TMH NOTE: This is an E recipe without the optional olive oil, olives or avocados.  Adding olive oil, olives and avocados will make it a crossover.

Give my recipe a try. I think you’ll like it. 🙂

Quinoa Salad

Ingredients:

  • 1 cup uncooked white quinoa
  • 2 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 English cucumber, peeled and seeded (plus about 1 tablespoon salt)
  • 1 cup cherry tomatoes
  • 2 stalks green onions, thinly sliced
  • 1 cup chopped cilantro
  • 1 can garbanzo beans, drained
  • 2 tablespoons extra virgin olive oil, optional
  • The juice of one lemon
  • Salt and pepper, to taste

Directions:

1. Place the uncooked quinoa into a strainer. Rinse the quinoa under running water. Place the rinsed quinoa, water, garlic powder and sea salt into a medium-sized sauce pan. Cook over medium high heat until the water begins to boil. Turn the heat to low then place a lid on the pot; cook for 15 minutes then turn off the heat. Let the quinoa sit in the covered pot for 5 more minutes (do not remove the lid). After the 5 minutes, remove the lid then fluff the quinoa with a fork. Set aside.

2. Peel and seed the cucumber. Dice the cucumber then place into a plastic strainer or colander. Sprinkle the tablespoon of salt over the cucumber; stir to ensure the cucumber pieces are evenly salted. Place the strainer over a bowl to catch the cucumber liquid that will drain. Let the salted cucumbers drain for about 10 minutes. After 10 minutes, rinse the salt off the cucumbers then drain out any excess water. Set aside.

3. Cut the cherry tomatoes into quarters. Place into a small mixing bowl.

4. Add the onions and cilantro to the bowl.

5. Add the drained garbanzo beans to the bowl.

6. Add the cucumbers to the bowl.

7. Add the quinoa to the bowl.

8. Add the olive oil (omit the oil to keep this recipe low fat) and lemon juice to the bowl. Stir to combine the ingredients, taste and adjust the seasonings (salt and pepper) to your liking. I wanted a bit more garlic flavor, so I added more garlic powder.

9. Stir once more, then serve and ENJOY!

 

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Baked Salmon with Mushroom Cream Sauce

Salmon is one of my favorite varieties of fish. I love it anyway you prepare it — grill it with my teriyaki sauce, make fresh salmon kelaguen, or bake it in my creamy mushroom garlic sauce — I love it all.

This is a super simple recipe to make. It took minutes to prepare, and since salmon cooks quickly, you can have this dish on your table in minutes!

You can lighten up my recipe by using half and half or light whipping cream instead of heavy whipping cream. Here is an approximation of the percentage of fat in half and half, light cream, and heavy whipping cream.

  • Half-and-Half: 12% fat
  • Light Cream: 20% fat
  • Light Whipping Cream: 30% fat
  • Whipping Cream: 35% fat
  • Heavy Cream and Heavy Whipping Cream: 38% fat

On a separate note, I’ve been asked before where you find heavy whipping cream. You’ll find it in the dairy section of your grocery store, usually next to the refrigerated coffee creamer and milk. This is what the box looks like.

image

Another healthier — and delicious — alternative to heavy whipping cream is to use coconut milk. Just watch the salmon as it bakes — don’t cook it to where the coconut milk begins to boil (boiled coconut milk tends to break down and separate). I recommend adding only enough of the sauce over the salmon to cover it. Set the remaining sauce (unbaked) aside until the salmon is done. Bake as directed then pour the reserved coconut milk and mushroom sauce over the cooked salmon. This way, you don’t have to worry about the coconut milk separating should it boil during the baking.

Give my recipe a try.  I think you’ll like it. 🙂

THM NOTE:

For THMs, this recipe makes about 6 servings, with about 2g of carbs per serving, making this an S meal.

Baked Salmon with Mushroom Cream Sauce

Ingredients:

  • 2 salmon filets (about 4 pounds)
  • 4 cups sliced mushrooms (this sounds like a lot, but it cooks down to half this amount)
  • 2 tablespoons olive oil (or butter)
  • 3 tablespoons minced garlic
  • 3 tablespoons Dashida seasoning OR 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 bunch green onions, sliced
  • 2 cups heavy whipping cream

Directions:

Rinse the salmon filets and remove any bones that you can see or feel. Place the salmon, skin side down, in a 9×13 baking dish.

Prepare the mushroom cream sauce.

In a medium sauce pan, place the mushrooms, olive oil, garlic, Dashida (or sea salt) and black pepper.

Cook over medium high heat, stirring occassionally, until the the mushrooms have reduced in volume and have browned nicely.

Stir in the green onions.

Pour in the heavy whipping cream; stir to combine.

Cook the cream sauce for about a minute then remove from the heat.

Pour the sauce over the salmon filets.

Bake at 375 degrees for 15 minutes, or just until the salmon is done (when the salmon flakes easily with a fork). Do not over cook.

This version below was made with half coconut milk and half heavy cream, and cooked in one pan on the stovetop.  In a large skillet, prepare the mushroom cream sauce as directed.  Add the salmon filets to the pan, skin slide down, making sure the sauce almost covers the filets.  Scoop up the mushrooms and place them on top of the filets.  Cook over medium low heat for about 30 minutes, periodically scooping some sauce and pouring it over the filets as it cooks.

Serve with rice, over pasta, or with a large side salad and enjoy!

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