Lemon Herbed Salmon

Yummy summer salmon recipe!

Ingredients:
2 lbs salmon
1/2 cup Olive Oil
2 tbsp fresh basil (chopped)
2 tbsp fresh rosemary (chopped)
2 tbsp fresh parsley (chopped)
3 large lemons
3 cloves garlic (minced)
1 tsp salt
1 tsp pepper


Add the olive oil to a small mixing bowl. Chop the fresh herbs and add to the olive oil.
Zest and squeeze the juice two of the lemons into the olive oil herb mixture.
Add the minced garlic.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of each piece of salmon.
Cover with foil and place in the refrigerator for an hour to marinate.
Remove from the refrigerator and cook at 400° for 20 - 25 minutes.

Asian Quinoa Salad (Vegan)

Perfect summer salad with an asian twist. Super easy to make, just cut up your veggies, cook your quinoa, mix together your dressing and top with cilantro and sesame seeds! Enjoy :)

Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste
directions:


Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

My Trip to Copenhagen and Paris!

My trip to Europe was one of the best experiences of my life. Me and my sister went to Copenhagen, Denmark for 7 days and Paris for 2 days. It was our first time traveling alone together and It couldn't of gone any better. The city of Copenhagen is a place that no one can describe. The busy streets are not filled with cars but filled with bikers. The food was all fresh and not one meal was a disappointment. In Paris the main attraction for me was the pastries. I couldn't believe how amazing and extravagant the sweets were. Maccarons which are my favorite sweet were even at the McDonalds! This will definitely be a trip we will do together as much as we can. It brought us closer as sisters and as friends.

Spicy Peanut Sauce In Soba Noodles and Fried Tofu (Vegan)

Hey everyone! I know I have not posted in a while but its been a hectic couple months. I just finished high school, went to europe, and moved downtown. Adjusting to my new life there and new (smaller) kitchen has made cooking hard for me. I'm finally starting to experiment with recipes again, and with the St. Lawerence Market down the street from me I can make the freshest and localist food possible. Its been a blessing and I hope to use it to my full advantage while I'm here.
This recipe I made is one of my first with tofu. I surprisingly loved the texture and how it absorbed the flavors while marinated. The spicy peanut sauce added a strong kick to a common peanut sauce. This is  a must try and an extremely tasting vegan dish!

Ingredients:
For the tofu marinade:

1/4 cup rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
14 ounces extra-firm tofu, chopped into bite-sized cubes

For the spicy soba noodles:

1 carrot, peeled and grated in strips
1/3 cup water
1/3 cup peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon soy sauce
2 tablespoons honey
1 teaspoon crushed red pepper
1 garlic clove, minced
5 cups soba noodles (about 10 ounces uncooked buckwheat noodles), cooked according to package directions

For garnish/to taste:

Cilantro and chopped peanuts 

For the tofu marinade: In a sealable container, mix together the rice vinegar, sesame oil, ginger, and garlic, stirring to combine.
Add the tofu, tossing gently to thoroughly coat. Seal the container tightly and chill for at least two hours, stirring or shaking the container every so often to coat the tofu well.

For the spicy soba noodles: Combine water, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth. Set aside.
Place a grill pan over medium-high heat and lightly coat with cooking spray.

Place the tofu, in batches, on the heated grill and cook until the tofu is lightly crisped on each side, about 10 minutes or so. 

While frying the tofu made the soba noodles according to package instructions.

\n a large bowl, mix together the carrot, prepared peanut sauce, tofu, and noodles, tossing to coat the noodles thoroughly.
 Add in your desired amount of peanuts and cilantro, according to taste. Enjoy.