orange crush

Bright orange might be my new hot pink. 

I bought my first pair of colored jeans.  In Oompa Loompa orange.  Thank you, H&M, for pushing me over the edge with your $25 colored denim selection.  For a girl with commitment issues (with clothing) and separation anxiety (with money), they really fit the bill.

My trusty yellow highlighter has sprouted legs and walked away from my desk at work.  Really - who took it?  This is what happens during budget cuts, y'all.  BIG problems.  I had to begin reviewing documents with fluorescent orange.  It doesn’t match the rest of my drafts, marred with yellow highlighter and red ink, but I gotta say, I don't hate it.  It really makes those words pop off the page. 

Since this weather is not too cold, I’ve been wearing a baseball cap instead of a fleece headband/earwarmers for long runs.  It is white with orange font and a friendly orange lobster.  I also wear orange noise-cancelling headphones and orange adidas sneakers.  

But it’s not all sunshine and Monarch butterflies.  My skin is going to get an orange glow if I don’t stop eating carrots, golden beets, butternut squash, and sweet potatoes.  And obviously I am not trying to look like Snooki (especially now that she is preggers - do you think her baby will be orange, too?)

Giving these beta carotene superstars the boot is not going to be that easy.  Take this winter squash puree, for instance.  This is the closest thing to candy I’ve tasted recently, and not only is it delicious, but it comes together in a flash.  Just throw sweet roasted squash with freshly grated ginger into the food processor, give it a quick whirl, and perhaps thin it out with a splash of water or milk.  Just be sure to taste as you go – it’s easy to get carried away with the spice.  When I made it for my parents a few weeks ago, even my mom, who shares my affinity for ginger, said that “se me fue la mano un poquito” which means I got a little heavy-handed.  If you don’t like ginger at all, a similar spice like cumin or curry would be awesome, too, or you could even go a more traditional route with nutmeg.  The ginger puree just happens to go swimmingly with fish.  (I swear I just wrote that and didn't even realize I had made a pun until I re-read the sentence.  Seriously, who am I?)  I could have chosen a white fish like halibut or snapper, but I decided to just go for the gusto and round out my orange meal with salmon. 

I should note that I've made this puree with both butternut squash and acorn squash.  You really can't go wrong either way, but if I had to pick favorites, I'd go with butternut squash for taste and acorn squash for ease and utility.  Choose accordingly.

Now, if only my Vitamin A overdose would improve my vision.  I’m still wearing my glasses.

Gingered Squash Puree with Pan-seared Sesame Salmon

For the squash (2-3 servings):
One winter squash, halved and seeded
2 tablespoons olive oil
1 tablespoon butter
2 inches peeled and minced fresh ginger root (about 1 1/2 tablespoons)
2-3 tablespoons half-and-half

1. Preheat oven to 425.  Half the squash and remove seeds. 
2. Place squash skin-side down in a roasting pan.  Drizzle flesh with olive oil and place half a tablespoon of butter inside each of the wells/cavities of the squash.  Cook in the oven until very tender, between 60 and 75 minutes.
3.  Remove from oven and let cool.  When cool enough to handle, remove the skin from the tender squash by scooping out with a spoon or simply peeling away with a knife.
4.  Place squash in food processor with one inch of peeled (I use a paring knife) and grated fresh ginger. 
5.  Puree until smooth and thin with a couple tablespoons of half and half or milk, if necessary.

For the salmon (one serving):
1 salmon filet (4 to 6 ounces)
Salt & pepper
1 teaspoon toasted sesame oil
1 tablespoon gluten-free tamari soy sauce
pinch of red pepper flakes (optional)
1 tablespoon white sesame seeds
Neutral flavored oil, for pan-searing (I use canola)

1.   Place salmon skin side down on a cutting board. With a thin, sharp knife, slip the knife blade between the skin and salmon flesh with the blade facing away from you. Hold the edge of the skin on the board tightly and with your knife blade angles slightly down, slice between the skin and fish all the way to the end. Remove the skin completely.
2.   Season both sides of the fish with salt and pepper. 
3.   Mix soy sauce and sesame oil, and red pepper flakes.  Brush mixture on all sides of the filet.  Allow to sit  for 30 minutes.
4.  Remove salmon from marinade and cover one side with sesame seeds, pressing lightly to adhere.  (It doesn't really matter which side you choose, but for aesthetics I chose to use the side that was previously covered in skin.) 
5.   Heat a non-stick pan over medium heat with a tablespoon of a neutral oil.  When hot, place filets sesame side down.  Cook until sesame seeds are golden and a crust has formed. Gently turn the salmon over and turn heat to low. Cook salmon just a few minutes longer.  Your fish is done when it is firm to the touch but still a little pink in the center.  Timing will depend on the thickness of your filets - my one inch filet was done in about 7 minutes.

P.S.  On the subject of Orange Fever - Go Hoos, Beat FSU.  #HOOpS

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in-between salad

In-betweeny salad

When the weather is nice, I run after work most days.  Last week the weather was consistently in the high 50s to mid 60s, so I set out on a longer run from my office down to the Lincoln Memorial and back.  It's about a six mile stretch that crosses Capitol Hill, passing the Supreme Court on my left and the dome of the Capitol on my right, and then traverses the length of the National Mall.  When I'm fully hydrated, the temperature is right, the route is clear of confused tourists, and my allergies aren't yet in full swing, it's delightful.   That was how it was last week.  Three days of mid-length, mind-clearing, refreshing runs.  But yesterday afternoon, I set off to do the same thing, and it was terrible.

Why?  Because sometime between Thursday and yesterday, we have switched seasons.  I set out yesterday afternoon and was delighted to see the cherry blossoms on the Hill in full bloom.  Then I sneezed.  My nose, and more specifically, my congested nasal passageway, was not so happy to see the pink flowers.  Then I got down to the Mall, streaked with school groups and foreign tourists.  (Why do they always ask me to take their picture as I'm running toward them?  Do I look that nice?) Dodging the throngs of people felt like I was poor Frogger trying to cross the road without getting hit by a car.  Yep, it was clear - sometime between last week and yesterday, Spring has SPRUNG in the District.

So how appropriate it is that I made a delicious "in-between" salad last week.  I never posted it because I had enough recipes to cover the blog for the week, and also, it really gets my goat when bloggers post salad and sandwich "recipes."  I mean, come on.  Do you really think that you're the first one to come up with that salad combination?  Or the first person to realize how "lovely" carmelized onions and mushrooms are on a grilled cheese?  That's why I've been blogging for almost two weeks and I've yet to post a salad.

But, a lot of you have told me that you lack creativity in the kitchen; not so, you just haven't found it yet!   I'm willing to talk about salads for a bit, and how to make a daily staple turn into a dish that's different each time.  This salad was born completely out of desperation.  I basically just took everything I had, roasted it, and threw it on top of a bed of spinach leaves.  I roasted the last of my winter squashes in the pantry (an acorn squash, to be precise) with a bit of olive oil, salt, pepper, and a hint of maple syrup (from my friend the Canuck.)  I also threw in some wintry brussels sprouts along with 'em.  At the grocery store, I had picked up an artichoke, some plum tomatoes, and skinny asparagus.  I roasted those as well, topped with some feta, drizzled with balsamic vinegar, and voilà!  A delicious betweeny salad. 
 
Some of you have said that you don't like salads, or you would never choose to eat them.  I think that is because too many people think of salads as synonymous with house salads.  You know the deal - cucumber, tomato, and croutons all atop a bed of romaine.  Boring!  Salads, by their very nature, are flexible.  Don't get stuck in the same old salad rut all the time - that gets tiresome and you will become uninterested!  Be creative with your salads!  Unsure where to start?  Here are some tips for making a delicious salad time after time.

1.  Mix up your base - I love spinach as my base but also like mixed greens or arugula from time to time.  Romaine is fine, though it isn't a nutritional superstar like the other two.  Remember that the deeper and darker the leaf, the more nutrients the green contains.  (That means that there is absolutely no nutritional value in iceberg.)
2.  It doesn't have to be raw - A lot of people don't care for crudite, but have no fear!  Roasted vegetable salads are great.  Just remember that if you're roasting vegetables in olive oil, you should go easy on the dressing.  You don't want your salad base to be bogged down in oil.
3.  It doesn't have to be all veggie - Pears, apples, berries, grapes, oranges, and grapefruits are all delicious options for a slightly sweet salad.  Think of a classic Waldorf with grapes, red onion, avocado & grapefruit, or roasted beets with feta & orange.
4.  Eat with the seasons - For fall and winter, go with broccoli and cauliflower, acorn squash, brussels sprouts, and big bad Mr. Butternut.  Choose juicy heirloom tomatoes, eggplant, and zucchini in the summer.  Spring is the time for asparagus, artichokes, and vidalia onions.  When you eat with the seasons, your food will have so much more flavor (and it will be cheaper, too!) 
5.  Texturize like you'd accessorize - Crunchy items like celery, cucumbers, bell peppers, walnuts, almonds, or apples provide a stark contrast to soft or creamy salad toppings like chickpeas, hard-boiled eggs, tomatoes, avocado, or roasted mushrooms and squashes.  Opposites attract!      
6.  Go with the flow - change up your dressing!  A little bit of balsamic vinegar and olive oil is my favorite, but I also love a good cilantro-lime dressing or a honey-dijon vinaigrette.  I barely ever buy pre-made dressings anymore, but I do have a few brands that I love: Annie's Naturals (I am obsessed with her Raspberry Balsamic Vinaigrette), Brianna's (very good Blush wine Vinaigrette and a delicious Ginger Mandarin dressing), and Virginia Brand Vidalia Onion dressing (Dad's favorite!  You can get it at Costco).
7. Walk the balance beam - This is probably the most important tip.  Don't think of salad as diet food, think of it as a delicious way to get nutrients.  Sure, if you're looking to add volume to a meal, keep it small, simple, and don't go overboard.  However, if you're eating a salad as your main course, you will want to get a good mix of healthy fats, proteins, and complex carbohydrates, just like any other meal.  You can get healthy fats and proteins from nuts, beans, and cheeses.  I am partial to feta cheese or goat cheese on salads. Vegetables are a natural source of complex carbohydrates; you could also toss some grains on your salad like couscous, orzo, or quinoa (okay, I know I said quinoa isn't a grain, but it kinda is...)

Follow those tips and you're sure to get a great salad 90 percent of the time.  (The other 10 percent of the time I end up with a "kitchen sink" salad, in which there's a couple of ingredients that just don't belong). I eat some sort of "salad", whether it's a side salad or entree-sized, almost every day, even when I wasn't a sometimes-vegetarian.   Salads are a great way to boost your vegetable intake and add volume to your meals without a lot of unwanted fat and calories.  I've noticed that getting in a salad a day gives me more energy, clearer skin, and even makes my hair shinier!  And you know what, it never gets boring!

What do y'all like on your salads?  Roasted veggies or raw?  Sweet or savory?  Let me know in the comments! Pin It Now!