Teriyaki Salmon with Baked Potatoes & Zucchini

Grilled Zucchini & Onions:

2 Zucchini's, peeled and cut in half & 4" strips

2 Onions cut into rings
3 Tbsp of Oil

Coarse Salt

Pepper

Garlic

Mrs. Dash

Italian Seasoning

1. Place the Zucchini's and Onions in a pan with the oil and spices. Mix it all together and make sure that it's well coated.
2. Place it in the oven at 425' for 20 minutes and let it cook until its nice and soft. Then raise the temperature to 475 for 5-10 minutes to make it crispy. 


Oven Baked Potatoes:
3 Potatoes
1 Tbsp Margarine or Butter


1. Cut the potatoes in half and place it in a pan. Make a big 'X' with a knife on each half. 
2. Place a little bit of margarine/butter in each 'X' and place it in the oven at 425' for 45 minutes until soft and crispy.


(Note: When I made it recently I was running low on time so I poked the potatoes and placed them in the Microwave for 4 minutes and then cut them in half and proceeded with making the 'X', etc. Instead of cooking it then in the oven for 45 minutes I only put it in for 20. Tasted just as good!)


Teriyaki Fish:
4 pieces of Fish Fillet (Sole, Salmon, Trout, or anything else... I used Trout)
1/2 cup of Soy Sauce
1/3 cup of Brown Sugar
1 clove of Garlic, minced
1 tsp Ginger
3 Tbsp of Orange Juice


1. Place the Fish in an oven proof dish.
2. Combine all the other ingredients and mix them until the sugar has dissolved. Pour it over the fish and let it marinate for 1 hour flipping it in middle.
3. Preheat the oven to 400 and pour out the sauce into a pan. Bring it to a boil and glaze the fish with the sauce.
4. Bake it in the oven for 7-10 minutes.


Enjoy!

Noodles with Cheese & Broccoli Sauce with Gazpacho

I have off from work this week and being that I'm my parents self-appointed chef I've been making great suppers every night! Here's what I've made so far...

Day 1

Gazpacho:

4 Tomatoes seeded and cut in half

1 English Cucumber

1 Red Pepper, seeded (note: I didn't have a red pepper in the fridge so i simply used a green one)

1/2 Purple Onion ( I didn't have this either in the house so i simply omitted it and adjusted the spices)

2 Cloves of Garlic

1 cup of Tomato Sauce

1 tsp Horseradish (it gives it a nice zing)

1 tbsp Salt

1/4 tsp Pepper

A handful of fresh Parsley (or 2 tsp of dried)

Fresh Chives

1. Place 3 of the 4 tomatoes in a food processor along with 2/3 of the cucumber and pepper. Throw in the garlic and onion. Turn it on and let it puree until there are no more chunks.

2. Add the tomato sauce, horseradish, salt and spices.

3. Dice the remaining vegetables and add to the bowl. 

4. Taste the soup and adjust the spices according to your own taste.

Noodles with Cheese & Broccoli Sauce:

3 cups of Raw Pasta

2 cups of Frozen Broccoli

1 Onion

2 cloves of Garlic

1/4 of a brick of Farmers Cheese

3 cups of Milk, divided

1 tsp Osem Soup Mix (I use Onion)

3 Tbsp Flour

Salt & Pepper

1. Boil water in a pot and add pasta, cook it according to package instructions. Towards the end of the cooking time add the broccoli and let it cook with the noodles.

2. Saute the onion and garlic for 10 minutes. 

3. In a separate bowl combine the soup mix, 2 cups of milk and flour. Stir the flour dissolve. Add this to onions.  Add the salt and pepper. 

4. Let the sauce slowly thicken and then add the cheese. While it is boiling slowly add more milk as needed. 

5. Drain the noodles and combine it with the sauce. 


Enjoy!