Tuesday, March 8, 2011

Garlic Roasted Salmon-Butternut Squash Salad, Green Curry Chicken

Butternut Squash Salmon Salad
I know that worrying about blogging a meal means it was damn good. That's how I felt devouring this epic salad. So good with so many flavors and aromas going on I knew there'd be no way for my limited writing skills to do it justice.  I combined the ideas of a Spinach/Chickpea Butternut Squash Salad, Garlic Roasted Butternut Squash, and Lemon Garlic Salmon into one super dish.  The roasted squash, Salmon, garlic, and pine nuts were all browned to deliciousness. The butternut squash was tender and sweet, yet wore the flavor of garlic and lemon well.  That's all I got, you'll have to try making it to get the full experience (totally worth it). #1 I started with olive oil, garlic, squash with the spices and roasted on medium high heat about 4 minutes, then added some more of the spices, olive oil, and lemon with the Salmon for 2 minutes each side to brown, and then another 5 minutes in about 1/2c veggie broth to simmer and cook through. I hit all the healthy fats possible in this one with olive oil, nuts, avocado, and tahini, and it made it tasty! I also ended up adding olives which really gave a nice final touch.
-Butternut Squash and Salmon in Olive Oil, Garlic, Pine Nuts, Garlic Powder, Lemon Pepper, Lemon, Sea Salt, Veggie Broth
-Mixed Greens, Tomato, Cucumber, Olives, Avocado, Olives
   -Lemon, Tahini, Olive Oil, Water (forgot a clove of garlic and it was still amazing!)
Easy Tofu-Brown Rice Salad
Threw together these ingredients from the fridge for a clean and easy yet delightful and tasty lunch.
-Spring Mix Greens, Cucumber, Olives
-Salsa and Avocado Salad Dressing
-Short Grain Brown Rice with Tofu and Chia Seeds mixed in
Green Thai-Indian Curry Chicken
This was a solid creation! Kind of in between Chile Verde (like the tacos) and Indian Curry, but definitely leaned way more towards the Indian side. The good thing is now I know how to make both (if I want Chile Verde i'll just go with the same Green Curry Paste and Chicken broth but onion, garlic, and Mexican spices instead)! I didn't go for a Basil Coconut style Thai Curry, so used 1c Chicken Broth, 1t Thai Kitchen Green Curry Paste, and then my favorite Indian Curry Spices. #2 Cooked in the chicken, carrots, and onions until soft and tender, served over short grain brown rice, and topped with Sliced Almonds and Olives.  I then used the sauce to dress my salad, which had plenty of Avocado, which officially goes and looks great with Cumin. It all mixed together and the spinach really absorbed the spices and it was definitely a delicious curry party. Next time i'll throw some lemon on the salad as well and add some cloves/cinnamon to  the chicken for some real pop.
-Chicken Breast, Carrots, and Onion in Chicken Broth, Thai Green Curry Paste, Turmeric, Cumin, Curry Powder, Garam Masala, Fennel Seed Powder
-Salad with liberal Avocado 
-Brown rice and Olives/Almonds to top

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