Broiled salmon with thai sweet chili glaze

 From once upon a chef: https://www.onceuponachef.com/recipes/broiled-salmon-with-thai-sweet-chili-glaze.html

 

Very easy and tasty 

1.5 pounds salmon

6 Tbsp Thai Sweet Chili Sauce (MaePloy or Thai Kitchen)

3 Tbsp soy sauce ( needed to use less)

1 Tbsp peeled and finely grated fresh ginger

1-2 scallions, green parts only, finely sliced

DIRECTIONS: 

1) set oven rack 5-6" from broiler and pre-heat

2) Combine chili sauce, soy and ginger in shallow baking dish.  Spoon 1/4 cup marinade into a small dish and set aside to use after fish is cooked.  Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hr in refrigerator

3) Line a rimmed baking sheet with foil and spraywith nonstick cooking spray.  Transfer salmon fillets to baking sheet, skin side down, and drizzle a bit of the marinade over top.  Just a little - the drippings will burn.  Broil for 6-10 minutes or until browned in spots and almost opaque in the center (did 6+4 minutes on medium broil).  

Transfer to serving platter and add reserved sauce over the top, garnish with scallions and serve hot.

Roasted Brussels Sprouts with Balsamic Vinegar and Honey

From Once upon a chef: https://www.onceuponachef.com/recipes/roasted-brussels-sprouts.html#tabbox

 It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.

Servings: 6

Total Time: 30 Minutes

INGREDIENTS

• 1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

INSTRUCTIONS

1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
2. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.  (12 minutes might be enough)
3. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
4. *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

NUTRITION INFORMATION

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• Per serving (6 servings)
• Calories:116
• Fat:7g
• Saturated fat:1g
• Carbohydrates:12g
• Sugar:4g
• Fiber:4g
• Protein:4g
• Sodium:321mg
• Cholesterol:0

Nutritional Data Disclaimer

Slow cooker yellow split pea and spinach stew

Adapted from Nutrition Action Veggie Nice - not designed for slow cooker; combined this recipe with ideas from slow cooker recipe on theprettybee.com

Makes about 8 cups

INGREDIENTS:

2 Tbsp EVOO

1 lge onion, chopped (used red onion and 1 scallion because I had them)

4 large carrots, chopped

1 small white potato

1 parsnip

1 Tbsp paprika

1/2 tsp ground cumin (would try 1/4 cumin and 1/4 coriander)

2 cups yellow split peas, picked over and rinsed

1/2 pound baby spinach

1/2 tsp Kosher salt - then to taste

Freshly ground black pepper

DIRECTIONS:

1.  Combine all ingredients in the slow cooker.

2. Add 10 cups of water

3.  Cook on low for 6-8 hours.

4.  Can add spinach at the end.

Here's an option:   Serve with pearled barley, sunflower seeds, 1/2 tsp apple cider vinegar.  Or just as is.