Salmon with Pesto Zucchini ‘Noodles’

Salmon with Pesto Zucchini ‘Noodles’

This dish was seriously tasty and super quick and easy.  I’d been craving pesto spaghetti and this really did the trick without the refined carbs.  My pesto recipe uses lemon juice so the tangy flavour works brilliantly with the salmon, although if you didn’t want the fish you could have a bowl of the Pesto Zucchini noodles on their own too!

I have tried many spiralisers to make vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.

Salmon with Pesto Zucchini Noodles

Serves 2

What you will need:

2 Salmon fillets

About 1 cup of the Shrinking Hubby’s Pesto (link here or see below) (you may wish to use more or less depending on your taste)

4 Zucchinis (courgettes) topped and tailed

Olive oil, salt and pepper

Lemon wedges (if using) to serve

How to bring it together

Create the zucchini noodles using a vegetable spiraliser.  Place noodles in a colander, sprinkle liberally with good quality sea salt and drizzle with a splash of olive oil.  Toss and let sit for about 30 minutes.

When ready to prepare the meal, you can either barbeque or pan fry the salmon (brush with a little olive oil, season with sea salt and pepper).

Meanwhile heat the pesto in a fry pan or wok, when warm, add the noodles and toss until they are coated and the noodles are heated.

Place the noodles on a plate and top with the salmon.  Sprinkle with some chilli and serve with a squeeze of lemon if desired.

Enjoy!

The Shrinking Hubby’s Pesto

What you will need:

1/4 cup pine nuts dry roasted (you can do this in the oven on some baking paper or in a non-oiled pan on the stove – keep an eye on them – they can burn quickly!)

1 1/2 cups fresh basil leaves

2 small garlic cloves (or 2 teaspoons good quality organic minced garlic)

3/4 cup shredded parmesan cheese

1/4 cup olive oil

juice of 1/2 a lemon

sea salt and freshly cracked pepper to taste

How to pull it together:

Place the pine nuts, basil, lemon juice, garlic, parmesan, salt and pepper in the bowl of a food processor (I used my Thermomix) and process until finely chopped.  Gradually add the olive oil while the motor is running in a thin stream until well combined.

Tasty Spiced Chicken

Tasty Spiced Chicken

This is a fantastic spice mix and works well on any cut of chicken – I have used it on Chicken Marylands and baked it for a dinner party, you could use a whole chicken cut into pieces or last night we had it on Chicken thigh fillets barbecued with some coconut oil.  I think it would make a delicious whole roast chicken too.  It’s really very versatile (and so ridiculously easy!!)

Tasty Spiced Chicken

Spiced Chicken Mix

In a bowl mix together the following spices:

  • 3 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric powder
  • 1 teaspoon ground coriander (cilantro) seeds
  • 1/2 teaspoon chilli powder
  • Sea salt and black pepper to taste

spices

How to pull it together:

Put the chicken cuts you are using (I used organic chicken thigh fillets) in a clean plastic bag with the spice mix.  Toss well until Chicken is covered.

Cook to your liking!  We barbecued these in some coconut oil  which added a  delicious flavour, and served with some blanched asparagus for a light yet very tasty meal.

Enjoy XX

Shallot, Ginger and Sesame Crusted Salmon

Shallot, Ginger and Sesame Crusted Salmon

A few weeks ago I posted a recipe from my favourite cookbook The Monday Morning Cooking Club – Buba’s Eggplant.  A delicious eggplant and tomato bake topped with melted buffalo mozzarella!  It was a big hit on the blog and in many of your homes I’m sure!  You can check out the recipe here.

Another recipe that I have adapted from this cookbook is the simple yet delicious (and of course super healthy) Shallot, Ginger and Sesame Crusted Salmon.  I love this recipe because it takes less than 5 minutes to prepare and it cooks itself in the oven around 10 minutes yet is such an impressive and complex tasting dish.

Salmon, Ginger and Sesame Crusted Salmon

(serves 2)

What you will need

1/2 heaped tablespoon fresh ginger (grated)

1 clove garlic crushed (I use a teaspoon of organic minced garlic for this recipe)

A spash of sherry

1 tablespoon tamari

1 teaspoon sesame oil

1 tablespoon sesame seeds

1/2 bunch (6 stems) shallots finely sliced

Sea salt to taste (about 1/2 teaspoon)

2 salmon fillets

How to pull it together:

Mix the ginger and garlic in a bowl, add the sherry, tamari, sesami oil, sesame seeds, shallots and sea salt and stir to combine.

salmon-shallot-marinade

Place the salmon fillets on a baking tray lined with baking paper and spoon a thick layer of the marinade on top.  Bake in a 180 degree oven for about 10 minutes (depending how well you like your salmon cooked.

Enjoy XX

Slow Cooked Lamb Shanks

Slow Cooked Lamb Shanks

The slow cooker is a brilliant invention – especially at this time of year when we are craving hearty stews and soups.  You put everything in and it basically takes care of itself.  Throw it together at breakfast time on a low heat or lunchtime on high heat, and then by dinner you have a delicious, healthy, home cooked meal and extra to freeze – such a bonus!  If you don’t have a slow cooker though, you can still make these shanks (see below).

This is one of the first slow cooker meals I put together and incidentally one of the first recipes that we introduced whilst seeing the Food Coach in the early days of our lifestyle change (so it has her tick of approval too).  It is simple, healthy and very tasty!  I love serving this with a sweet potato mash and some greens e.g. asparagus.  It is really so comforting during the winter months.  This also freezes beautifully (we think it actually tastes better after being frozen) so I usually make with 4 shanks at a time.  I won’t say the kids love it (my kids don’t really love much in the way of variety!) but they did eat it – which says something (I made my sneaky cauliflower and potato mash for them – see here!).

Slow Cooked Lamb Shanks

(serves 4 adults plus a few kids if they aren’t big eaters (or eat half and freeze half)

You will need

  • 4 lamb shanks
  • 2 can tomatoes (diced or whole – depending on how you like it)
  • 2 tbs of fresh oregano leaves
  • 2 cup of brown lentils
  • 2 Cups stock (watch the cooker – if it gets dry then add some more).  If you can make your own beef stock – perfect!  I use my homemade chicken stock (which I also regularly make in the slow cooker – recipe here)
  • 1-2 tbs of brown sugar (not necessary if you don’t want to use it – you could even try some raw honey for sweetness if you like)
  • 4 carrots peeled and halved lengthwise or some halved button mushrooms (optional)

How to pull it together

Throw the whole lot in the cooker (you can brown the shanks if you like.  I used to (it made me feel a bit domestic goddessy!!!) but I don’t bother anymore and they are just as good.

Cook on low all day or high from lunchtime until dinner.

(If you don’t have a slow cooker, you can cook these  in a 200 oven.  Add all ingredients except lentils – cook for 45 minutes, turn the shanks, add lentils and cook for further 45 minutes or until lamb is soft.)

shanks-cookingServe with mashed sweet potato, cauliflower rice and/or steamed greens and enjoy! XX

 

Everything Tastes Better With A Dollop Of Pesto!

Everything Tastes Better With A Dollop Of Pesto!

I LOVE the smell of fresh basil – it sends my taste buds and endorphins crazy!  I also love whipping up a batch of homemade pesto – not only because it is super quick and easy, but it tastes delicious and adds zest and oomph to anything, it is super healthy, and when you make your own you can make sure you know what goes into it.  (Most commercial pestos use harmful vegetable oils rather than olive oil.)  So now I make my own!

Pesto is great as a dip with carrot sticks, spread over some salmon fillets (check out this yummy recipe here), in a mountain bread toasted wrap with some poached chicken or smoked salmon, tossed through zucchini pasta as a meal or salad (see how to make zuccini pasta here), mixed with some olive oil and vinegar for a zesty salad dressing, tossed through roast veggies or added to some scrambled eggs for a twist – there is just so much you can do!

Here is my simple recipe.  Feel free to play around with the quantities (the quantities here are really only a guide – the amount of basil for example might vary according to the size of the bunch etc (I tend to use as much as I have)…  You might also wish to experiment with the ingredients.  I love a lemony zesty flavour but the lemon isn’t a necessity here.  Also you might want to add some chilli (flakes or fresh) or play with the greens (think coriander, parsley, etc) or the nuts (think cashews, walnuts, pistacchios, macadamias) or even the cheese (think fetta, goats cheese, gruyere – oh yum!).

PS – I have added a Thermomix version below for those wanting to use their Thermomix or Bellini …

Basil Pesto

What you will need:

1/4 cup pine nuts dry roasted (you can do this in the oven on some baking paper or in a non-oiled pan on the stove – keep an eye on them – they can burn quickly!)

1 1/2 cups fresh basil leaves

2 small garlic cloves (or 2 teaspoons good quality organic minced garlic)

3/4 cup shredded parmesan cheese

1/4 cup olive oil

juice of 1/2 a lemon

sea salt and freshly cracked pepper to taste

How to pull it together:

Place the pine nuts, basil, lemon juice, garlic, parmesan, salt and pepper in the bowl of a food processor and process until finely chopped.  Gradually add the olive oil while the motor is running in a thin stream until well combined.

pestoprocessor

If using a Thermomix:

Put an approximately  65 gram (2 ounce) chunk of Parmesan into the mixing bowl and blitz, speed 10 for about 8 seconds or until evenly grated.

Add the basil, pine nuts, garlic, lemon juice, olive oil, salt and pepper and mix speed 6 for about 3 seconds or until it reaches your preferred consistency.

You will end up with a deliciously chunky pesto.

thermomixpesto-300x300

Notes and tips:

You can freeze the pesto for up to 4 months in an airtight container.  (You could also freeze in a seal-able ice cube tray for easy portion sizing.)

Drizzle with a little olive oil to cover.  To thaw, place in the fridge for 3-4 hours, stir to combine and serve.

Enjoy (and if you haven’t already don’t forget to head over to my facebook page and LIKE it!  You can also follow me on instagram @theshrinkinghubby xx

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