Steamed Black Cod

This was actually dinner the other night.  I am behind on my posts due to so many things going on at once.

Steamed Black Cod
2 black cod filets (these came from SeaBear)
2 lemons, 1 lemon sliced in half and half of it sliced thinly the other lemon (juice)
2 green onions, sliced
1 tablespoon ginger, finely minced
1 small chunk of ginger peeled and cut into large chunks
1/8 cup coconut aminos
In a small bowl place juice of one lemon, coconut aminos, some of the finely minced ginger and green onion (reserve some of both for on top) mix together, set aside.

To steam the fish I use an electric wok with a bamboo steamer.  In the wok add some water, making sure that steamer will fit into the top of wok but not touch the water.  Add the large chunks of ginger, one half of a lemon, squeezing the juice into water, and some of the green onions.  Place lid on wok and heat water until it is steaming.  In a small pie plate, place in cod filets, pour over top with lemon-coconut amino mixture.  Add a few slices of lemon to each fillet, topping each with the remaining ginger and green onion.  Place pie plate into steamer, add steamer lid, place steamer onto wok.  Don't open the lid of the steamer to check on fish, you will lose all of your steam.  Cook for about 15 minutes (this is how long it took for the fish filets I had).  Serve.

Cooked Beets
5 beets that have been rinsed and cleaned of dirt
In a large pot add water and beets. Cook for about 45 minutes or until beets are tender.  Remove beets to a large bowl.  Using a silicone mitt (the beets will be extremely hot and you also want to protect your hands from turning red) hold the beets and slice off each end, now take the mitts and work around the beet holding it, the skin will just slip right off.  If you are having trouble take a paper towel and use it against the skin. Slice or chop beets how you want and serve.

Crock Pot Sweet Potatoes
In a crock pot add sweet potatoes, turn on high and cook for about 5-6 hours or until potatoes are tender.  Serve with a little salt and pepper.

Baked Ham with Sweet and Spicy Sweet Potatoes

We get this really wonderful tasting hams from our local co-op.  The hams (which are applewood smoked and uncured) are from Niman Ranch.  They are great and you can do anything with them, tonight was no exception.

Take the 1 can of sliced pineapple added a couple of slices of pineapple to the bottom of a baking dish, add the remainder of pineapple on top and around the ham.  Add all of the juice and place the dish into the oven.  Cover the dish with foil and place it in a 350 degree Fahrenheit oven for about 1-1/2 hours.

For the sweet potatoes:  peel, cut them into cubes, place them into a pot of water and bring water to a boil.  Cook until the sweet potatoes are fork tender.  While the potatoes are cooking in another small pan add 1/2 cup of heavy cream, 1/8 of a cup of maple syrup and about 1/8 to 1/4 of cayenne pepper (use more or less depending on your taste), heat the cream (do not let it boil).  Drain potatoes, add back to hot pan (this will remove any excess water).  Add potatoes to a bowl.  Smash the potatoes with a potato masher and add a little bit of the cream mixture.  I used a small handheld mixer to mix my potatoes once they were smashed.  Continue to add cream until you reach the consistency you want.

The meal was served with cooked frozen spinach.

Spicy Sweet Potato Soup with Smoked Salmon

I found this recipe in the Yukon - North of Ordinary magazine that I subscribe to, it was in the winter 2011 issue.  I love this magazine as it is always filled with wonderful articles and great recipes (even though this is the first one I have ever actually made).

I have to tell you something funny that happened in the kitchen as I was preparing to make this recipe.  As you read through this recipe you will see that it calls for chipotle peppers in adobe sauce.  I keep the peppers in stock in my kitchen because so many recipes actually call for it.  So I pulled a can from my pantry, I noticed that the top of the can had a little sauce or yuck from what is inside the can.  My first thought was "well maybe in the store one of the cans leaked and ended up on this can".  I knew better than that...so I thought the seal on this can isn't that good and the sauce leaked out so I decided that it was a good idea to push on the seal on the top of the can to test, yes I said test, the strength of the can by applying pressure to the seal.  Well you guessed it, the seal was not sealed, or I have the strength of a super body builder, and as I pushed on the can the contents, which of course is under pressure decided to let loose if you will all over myself and my husband who happened to be standing close.  I had chipotle pepper sauce all over me, thankfully I wear an apron in the kitchen so the majority of the sauce was on it.  I think the part that un-nerves me is that some of that sauce went into my mouth.  Now I realize at this point that the can is no good.  The can went into the garbage.  Thankfully I had another can available for this dish.

Here is the recipe:

2 tablespoons olive oil
1 tablespoon butter
2 cups chopped onion
1 cup chopped celery (I did not actually use celery in my recipe because I am allergic)
1 cup chopped carrot
1 clove of garlic, minced
2 pounds peeled, chopped sweet potato
1/2 of a chipotle pepper in adobe sauce
6 cups chicken broth (I use homemade broth)
2 ounces of smoked salmon

Garnish:
Sour Cream
Roasted peppers, chopped

Melt oil and butter in a 3 quart saucepan over medium heat.  Add onion, celery, carrot and garlic; reduce heat to medium low and saute until onion is translucent.  Add the sweet potato,  Stir well so that every piece is coated in oil and butter, and then add the broth and the chipotle pepper.  Bring to a boil, then simmer for 25-30 minutes or until sweet potato is completely soft.  Blend soup in a food processor, immersion blender or press through a strainer.  I used my vitamix blender.  Return soup to the pot and add salt to taste.  Keep warm.  Dice the salmon into 1/2 inch pieces.  When you're ready to serve, pour soup into bowls and pile a small mound of smoked salmon in the center of each bowl.  Add sour cream and peppers.

Grilled Chicken and Vegetables

Took a whole chicken and marinated it in Italian dressing.  Then put the chicken on top of a beer can that we filled with Weeping Radish Weizen Beer.  Then grilled it to perfection.

We made salads with lettuce, heirloom tomatoes, cucumber, and some blue cheese chunks.  We also sliced one of the tomatoes and layered it with fresh mozzarella and added a drizzle of extra virgin olive oil.

I steamed some purple wax beans which turn green when cooked.  I also took some sweet potatoes and cut lengthwise drizzled with olive oil and cooked on the grill.