Healthy and Sane has come a long way over the past three plus years. I’d like to think I’ve become a better and more adventurous cook. I’ve changed the blog format from journal-style to random-style (heh). I’ve stopped counting calories and continue to explore what diet-free living means to me. And while I still have a lot to learn about food photography, I know the picture quality on this little blog has improved. The very first post (and many to closely follow) definitely required some imagination! I’m happy you took the leap and tried a lot of the recipes I shared here with you regardless!
So here is the deal. I want to bring some old favorites back. I want to share them with you again. I want you to SEE, not just imagine, how delicious they are. And then hopefully even more of you will be inspired to make them. I’m definitely having a lot of fun making them again!
Let’s start with a little flashback going back to December 2009… when I had my parents and aunt from Russia over for dinner. When I told you that this Cooking Light recipe for sweet-spicy glazed salmon was a recent favorite. It comes together in less than 15 minutes and is certainly impressive and delicious enough to serve to company. The salmon gets a quick sprinkling of salt and pepper and then bakes for 10-12 minutes. In the mean time, you can work on the sweet and spicy glaze made of brown sugar, soy sauce, rice vinegar and mustard (I now use 100% dijon in place of Chinese mustard). The salmon is finished with a good slathering of the sauce. It’s shiny and sticky and finger-licking good.
Of course you’ll need a side dish for the salmon. May I recommend this Food & Wine recipe for roasted brussels sprouts with capers, walnuts and anchovies? [Originally found through The Sweets Life] These babies are roasted at the same temperature and the dressing also contains mustard, which makes these two just meant for each other! I cut the oil in the dressing quite a bit and used a little less anchovies (PS – I hope you’re not scared of them, they are salty and just melt into the dressing. Don’t skip them!). This meal was so good that Adam broke the “no fish in the office” rule and took the leftovers (which were originally meant for me) to work for lunch the next day. He said it was worth the looks he got
I’m very seriously considering making these brussels sprouts for Thanksgiving this year. I loved how the sweet caramelized brussels sprouts were balanced by the salty/acidic dressing. Delicious!
PS – The photos were taken in my new “photo studio” with a custom white balance and dimmed overhead lights. I like how much more vivid the colors are. The gorgeous orange hue of salmon helped of course!
Do you have any old favorites you’d like to bring back? Also…
Are you making any veggie sides for Thanksgiving? Share some recipes with me, I’m still trying to finalize my contribution to the table!