Here is a great link with coupons and recipes and might be where I got the coconut salmon recipe:
http://www.mambosprouts.com/
We finally got a membership to Costco and they have tons of organic and natural foods, I was so excited. I bought a 5lb bag of organic frozen green beans (I normally don't like canned or frozen veggies but these taste so fresh) and one with mixed veggies for the kids for like $5 each I think. I also bought the organic quinoa there for $9 something for a 4lb bag; I have no idea if that's a deal as I've never looked for it before or tried it, I just had heard it was so good for you and thought we'd try it. Now the pilaf recipe was on the back of the bag and the first night I made it I didn't have vegetable broth so I had to use water and we weren't too fond of it. I made it last week with organic vegetable broth and we loved it, even better the next night with a little more added broth!
quinoa pilaf
1 Tb vegetable oil (I use olive oil or coconut oil though)
1/2 C chopped onion
2 carrots, chopped
1 C quinoa, rinsed (you have to rinse quinoa in a fine strainer under cold running water until the water runs clear)
2 C vegetable broth
2/3 C chopped walnuts (didn't use since ds has allergy)
1/4 C chopped fresh parsley
Heat oil in saucepan over medium heath. cook onion for 5min, or until translucent. Add carrot and cook for 3min more. Stir in quinoa and vegetable broth, bring to a boil. Reduce to simmer, cover and cook 15-20min, or until quinoa is tender and fluffy. In a bowl toss quinoa together with walnuts and parsley. Serve hot or at room temp. I had no idea until I read the package that quinoa is pronouncd KEEN-wah! It's highly nutritious with a slightly nutty flavor, great source of protein, contains all eight essential amino acids and is high in iron, calcium, magnesium, B vitamins and fiber. I still like my jasmine rice and brown rice but will replace with this a couple times per week.
My husband hates the taste of salt and I was always a salt addict. Over the last 5 or 6 years we have really been watching what we buy with added salt. I quit using table salt, way too processed, and now only use Himalayan pink salt only
http://www.mountainroseherbs.com/learn/pinksalt.php I love the taste of it, used sparingly on certain foods, it has an unsalty taste, just so different than table salt. I just bought a bottle of it, with a built in grinder, at Trader Joes for $1.99 and I normally pay $4 for a much smaller bottle at the local grocery store. It's amazing how you can actually taste what food tastes like when not using salt!
Instead of buying frozen chicken nuggets we started making our own using panko bread crumbs. The Kikkoman brand I buy has 40mg of sodium (you'd be shocked to read some regular bread crumb sodium content) and the nuggets or strips we make our so good. I quit buying soy sauce and only use Bragg liquid aminos, an all natural seasoning made from soy protein and it "only" has 160mg of sodium per 1/2tsp. Compared to soy sauce that is practically nothing! I use it every recipe that calls for soy sauce, tamari, in terryaki recipes. We love it.
The passionatehomemaking blog also talks alot about soaking your grains overnight before using them, something I'm very interested in but haven't gotten around to doing yet. I've tried her recipe for blender pancakes/waffles but twice now they haven't turned out, not sure what I've done wrong.
Asian Coconut Salmon
1/2 c coconut milk
1 Tb tamari
1 Tb freshly grated ginger
2 cloves garlic, minced
1 Tb fresh lemongrass (have not found so I haven't tried it yet)
1 tsp lemon juice
1 Tb honey
1 Tb coconut oil
2 small thin salmon fillets
1 C cooked basmati rice
Heat oil in skillet over medium heat. Add ginger and cook for 1min, add garlic and cook 1min more. Brown salmon on each side, poor coconut milk over, add tamari, lemongrass, honey and lemon juice. Turn down heat and simmer for 20min.
Now, the salmon I buy has the skin still on so I just cook it skin side down first, (it never really browned on either side for me) then flip it over and it's very easy to just peel off the skin. I also mix the ingredients into the coconut milk before pouring that over the salmon and I used less honey the second time I made it as I thought it was way too sweet. I'm going to try this with chicken breasts next. When I make it with jasmine rice I pour a little of the coconut milk in the rice, very good together!
Salmon with rosemary
2 tsp olive oil
2 tsp lemon juice
1/4 tsp salt
black pepper 2 cloves minced garlic
2 tsp fresh rosemary or 1 tsp dried
I just mix this up (although I don't really measure the oil and lemon juice, and I use more so it's more like a marinade) and pour over the salmon in a ziplock bag if I have a little bit of time before dinner. Otherwise I just brush it on then grill or bake it.
Salmon marinade
2 Tbolive oil
1 Tb soy sauce
1 Tb balsamic vinegar
1/4 tsp sesame oil (or just use olive oil)
3/4 tsp brown sugar
1/2 clove garlic, minced
1/2 tsp freshly grated ginger
1/4 tsp red pepper flakes
1/8 tsp salt
Pour over salmon and marinade for 3-6hrs, grill or bake.
I'll try to find some more information and post it a little later.
