In November, the real holiday eating begins and many people have their favorite recipes to share. Which are usually "heavier" meals like turkey, potatoes, and gravy. Sometimes, in our house, we are eating like bears ready to hibernate and need something lighter for the menu. So here are a few ideas when you are done with the leftovers and bear to have another turkey sandwich.
Honey Glazed Salmon Bowls
This is a nice blend of savory and sweet, and can come with a kick that you can adjust to your level of heat. They come together in just 30 minutes, and you can make a little extra salmon for a lunch wrap or salad the next day. It is also naturally gluten free.
Ingredients:
For the Honey Glazed Salmon
- 4 4-6 ounce skinless salmon filets cut into cubes
- 2 tbs avocado oil (or olive oil)
- 3 tbs honey
- 1 tbs soy sauce or tamari
- 1 tbs sriracha
For Bowl Base
- 2 cups cooked brown rice
- 1 medium avocado cubed
- 1 cup diced cucumber
- 1 tbs olive oil
- 1/2 cup finely chopped cilantro
- 1 tbs fresh lime juice
- 2 tsp honey
For Paprika Mayo Topping
- 1/3 cup light mayo
- 1 tbs lime juice
- 1/2 tsp paprika smoked or regular
- 1/4 tsp cumin
- 1 tsp honey
Preparation instructions: Preheat the oven to 425 Fahrenheit. In a bowl, mix together the avocado oil, honey, soy sauce and sriracha. Toss the cubed salmon in the bowl to coat. Place the cubed salmon on a baking sheet in a single layer and roast for 10 minutes. Then switch the oven to broil and broil for just 2-3 minutes for it to get crispy. Meanwhile whisk together the mayo, lime juice, paprika, cumin and honey to make the Paprika Mayo topping. Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey and toss to coat. Then assemble the bowls with a base of rice, the cucumber and avocado salad and top with the topping. When the salmon is done, assemble your bowls with a base of rice, then layer on the salmon, and cucumber salad and drizzle with the paprika mayo sauce.
Maple Mustard Glazed Carrots
Sometimes, I feel like other than carrot sticks I don’t know what to do with carrots. But this tangy maple mustard carrots are roasted in the oven until tender and make a great side dish
Ingredients:
- 1 lb. carrots, washed & peeled
- 2 tbs maple syrup, divided
- 1 tbs whole grain mustard, divided
- 1 tbs olive oil
- 2 tsp dijon mustard, divided
- 2 garlic cloves, minced
- ½ tsp dried thyme (plus fresh thyme sprigs for serving)
- ¼ tsp salt
- Cracked black pepper
- Goat cheese, crumbled
Preparation instructions: Preheat the oven to 425 degrees and line a baking pan with parchment paper. To prepare the carrots, rinse and pat dry, peel and cut off ends. Cut the carrots diagonally into thirds, roughly around 1½ inch pieces, and add them to a large bowl. Larger ones may need to be cut in half again lengthwise, so they are all about the same size. Whisk the oil with 1 tablespoon of maple syrup + ½ tablespoon of whole grain mustard + 1 tsp Dijon mustard and pour it over the carrots. Add the garlic, dried thyme and salt and season with cracked black pepper to taste. Toss until the carrots are fully coated.
Using a slotted spoon, remove the carrots from the bowl and transfer them to the prepared pan spreading them out in an even layer. (Reserve the liquid in your bowl to brush over the carrots later.) Place the pan in the oven and roast for 20-25 minutes or until the carrots are tender. During the last 5-10 minutes, brush the reserved liquid over the carrots and let them continue cooking until done. Serve. Once done, whisk the remaining 1 tablespoon of maple syrup + ½ tablespoon of whole grain mustard + 1 tsp Dijon mustard together and drizzle the sauce over the carrots. Toss and serve with fresh thyme sprigs and crumbled goat cheese sprinkled over the top (if desired).
Knock off Red Lobster Biscuits
I had to make something for a bake sale and talked to the other families, and everyone was making cookies, brownies and rice krispie treats. So, I thought maybe we should have something savory, in case someone may not be interested in sweets.
Ingredients:
- 2 cups all purpose flour 240 grams
- 2 tsp baking powder
- 1 tsp sugar
- 1 tsp garlic powder (not garlic salt)
- 1/2 tsp table salt
- 1/2 cup unsalted butter 113 grams (room temperature and cut into 1 inch pieces)
- 1 cup mild or medium cheddar cheese 113 grams (shredded)
- 1 cup buttermilk 236.59 ml (read above on how to make buttermilk)
- Butter Topping
- 3 tbs unsalted butter 42.4 grams (melted)
- 1 garlic clove minced
- 1 tsp dried parsley
- 1/2 tsp garlic powder
Preparation instructions: Preheat your oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt. Using a fork or pastry cutter, cut the butter into the flour mixture. It will be crumbly. Add in the cheese and buttermilk. Stir together until just combined. Using a 3 tablespoon cookie scoop or a large spoon, scoop out the biscuits and place them approximately 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. While the biscuits are baking whisk together the ingredients for the butter topping. As soon as the biscuits come out of the oven, brush them with the butter topping. Best served warm, but always pretty good.
