Seared Bean Sprouts with Beef and Sesame Orange Sauce – The Food Matters Project

Cover via Amazon

This is my second recipe as a member of the The Food Matters Project.  Last week, I just did not have enough time to track down my ingredients but this week, normalcy returns and I managed to get everything although, I was one orange short.  I had no vision what this would like or taste like and I admit, I was happily surprised.  I am not sure why I am surprised since Marc Bittman has not steered me wrong and I trust in his recipes, especially with the choices he suggests.

Dominica of Wine Food Love chose Mark Bittman’s Seared Bean Sprouts with Beef and Sesame Orange Sauce. You can find the recipe at  Wine Food Love.

I made this dish and served it on soba noodles which was a good mix.  Alternatives are rice or quinoa and I think all three would be yummy.  I followed this recipe almost exactly.  I was short that orange so I did not have as much zest and I added some juice from the container to the fresh orange juice to make enough for cooking.  The citrus flavor turned out to come through clearly and we like that.  The honey gave it very slight sweet taste and all the flavors blended beautifully.  This is a winning recipe.

To see what others did with this recipe, check out the Food Matters Project.

• Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese – The Food Matters Project

This is linked to Cast Party Wednesday   

Orange Balsamic Salmon

We love salmon.  We could probably eat it, every day, but then what would I have to blog about?  Actually, salmon has gone up, in price, quite steeply so it would not be a consideration for eating, more often.  Each time, we have it, no matter how I make it, it is a treat.  I took this Taste of Home recipe and made some changes and I like the results.

Balsamic Orange Salmon

From Taste of Home Cooking School: Greendale, Wisconsin. 

Ingredients

 2 tablespoon  orange juice

1/4 cup coconut milk

1 teaspoon(s) balsamic vinegar

1 teaspoon(s) honey

2 salmon fillets

1 small onion, sliced

1/2 teaspoon parsley

Directions

Preheat oven to 350 degrees.

• In a small bowl, combine the juice, coconut milk, vinegar, honey .  Pour over salmon in baking dish. 

Place sliced onions on top of salmon.  Sprinkle with parsley.

• Bake in a 350 degree oven for 20 minutes.