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Miso Salmon

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This recipe I learned from my mom. My mom loves Japanese products, during her up growing she was exposed to a lot of Japanese culture and tradition. Therefore, we got used to many of the Japanese food and cooking.

Ingredients:

1/3 cup of miso paste (it can be white or red)
¼ cup of cooking wine
½ tablespoon sugar
½ teaspoon salt
1 teaspoon finely chopped ginger
¼ cup water
4 fillets of fresh wild salmon

Method:

In a small pot whisk all the ingredients together except the salmon. Make sure that you mix well, dissolving all the miso. Cook in medium heat until boil. Set in a side to let it cool down.

Rinse the salmon in water and pat dry in a paper towel.

Marinate the salmon with the miso paste (make sure that the paste it totally cold) in the refrigerator overnight (the longer you marinate the better it will taste).

Gently rinse off the miso paste from the salmon and pat dry in a paper towel. Pan-fry by adding the salmon fillet in a 1 tablespoon of heated olive oil. Cook both sides by turning carefully (it breaks easily) until brown color.

Transfer to a serving plate and garnish with cilantro.

Remember the Israeli couscous that I shared last week? Below is the Miso Salmon with it!

If you like, you can prepare in advance and freeze the salmon fillets after been marinated overnight. To cook, just thaw the salmon fillets in the refrigerator overnight or under running water for approximately 20 minutes.

Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).

Thank you for stopping by Simple Recipes and have a great week!



Ground Beef with Yuca

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This is a common dish in Brazil. It is simple and nutritious. Yuca or cassava is a root like potato and is very popular in the Brazilian diet.

Ingredients:

Beef
1 ½ lbs of lean ground beef
2 tablespoon olive oil
3 cloves garlic finely chopped
1 large onion chopped
2 tomatoes without seed chopped
Salt and pepper to taste
½ cup fresh parsley and cilantro

Yuca
2 lbs yucca root cooked and mashed
1 cup milk
2 tablespoon butter
Salt and pepper to taste
½ cup mozzarella cheese or parmesan cheese grated

Method

Beef
In a pan, heat the oil and add ground beef, let is brown and then add garlic and onion.
Add the tomatoes, salt, pepper and cook until the liquid is evaporated.
Remove the pan from the heat and add the fresh parsley and cilantro.
Set the beef into a Pyrex dish.

Yuca
In a bowl place the cooked yucca, milk, butter, salt and pepper. Mix them well.

Mounting the dish
Place the mashed yucca on top of the ground beef and top it with the cheese. Cook it is a pre-heated oven for approximately 20 minutes until the cheese are melted.
Serve immediately.

Yuca or cassava root is native of South America. It is extensively cultivated in tropical and subtropical regions. The flour made of the root is called tapioca. Since yucca undergoes Postharvest Physiological Deterioration, meaning that once root is separated from the main plant the root responds to a healing mechanism, which involves the production of coumaric acids. The coumaric acid will then oxidized the entire root and in within 2 to 3 days the root turns black. Due to this happening, it is hard to export yucca, therefore most of the time when you see yuca in the grocery store they are coated in wax, which is a way to preserve the root from oxidation.

Thank you for stopping by Simple Recipes and have a great week!



Navy Bean Soup

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This is a great soup for the cold weather. It is creamy without dairy products and it is very nutritious, since bean is high source of dietary fibers and many vitamins.

Ingredients:

1 cup dry navy bean
3 tablespoons olive oil
2 stalks of celery cut in small pieces
2 medium size carrots cut in small pieces
1 ½ cup beef or chicken broth
½ medium size onion chopped
Salt and pepper to taste

Method:

Soak the navy bean overnight or at least for 4 hours.

In a pressure cooker, add the beans, 3 cups of water and 1 tablespoon of olive oil. Start with high heat and once the pressure start (safety valve starts to spin) lower the heat. Cook for 20 minutes. Let is cool down and carefully open the lid. If still pressure, do not force the lid, wait a little longer.

In another pan heat 2 tablespoons of olive oil and add the onion, cook until brown.
Add to the onion the cooked bean, the beef or chicken broth and let it boil. With a wooden spoon smash the beans against the wall of the pan, this will break the bean and make the soup creamy, proceed to the desired consistency, stir constantly. Add the carrots and celery, let is cook for 5 more minutes. Add salt and pepper to taste.

To serve, sprinkle the soup with some dry or fresh parsley and a streak of olive oil.

 

Did you know that bean have high content of starch, protein and dietary fibers? They are also rich in iron, potassium, selenium, molybdenum, thiamine, vitamin B6 and folic acid.
One more information: did you know that the white navy bean is also known as pea bean and haricot?

Thank you for stopping by Simple Recipes and have a great week!



Grilled Chicken

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This is a really easy way to marinate chicken breast. And it is delicious…I always have it when we have a BBQ at home since many of our family and friends due to health issue rather have chicken instead of beef. I use lots and lots of garlic, lemon juice and seven up as well to tender the chicken breast which can be dry when grilled.

Ingredients:

7 chicken breasts
5 garlic cloves chopped
2 tablespoon olive oil
5 tablespoon lemon juice
½ cup of diet seven up
½ cup fresh Italian parsley finely chopped
Salt and pepper to taste

Method:

In a medium bowl, add all the ingredients and let it sit for 2 hours or overnight in the refrigerator.

Grill over medium heat. T

he leftover is great over a green salad or can be used for a sandwich.

Did you know that garlic is part of the onion family? Moreover, it has been suggested that garlic can prevent heart disease
and cancer…but do not over eat garlic since is well known that can cause halitosis (bad breath).

Thank you for stopping by Simple Recipes and have a great week!