Therapy Cooking: the Unfortunate Occasional Necessity

My original plan for Friday was to have an impromptu-of-some-sort "launch party"--AKA an excuse to dress up and make an excessive amount of food.

As Friday morning came upon me, I realized that neither myself nor anyone I knew was ready for a Friday night extravaganza. Almost everyone I know is sick and still in recovery-mode. Anyone fortunate enough to have a stronger immune system had something they needed to work around--a gig to play, a game to cheer, some kids to babysit... (all real excuses, may I add). Unfortunately, no set time could work; so instead, the rest of us cooked an easy dinner and enjoyed ourselves.

7h00. February 5, 2010.

Hewitt Dining Hall/My Barnard Hall Communal Kitchen Lounge.

I was inspired by some fresh looking oranges in the dining hall and a recipe from the 2001 edition of Sunset Magazine's Recipes. (One of my favorite things about cooking is that a good recipe never goes out of style. I also like to change up recipes a bit for experimentation)

How does this meal come out price-wise?

Well, any good chef (or anyone who wants to make good food) should always have a few spices in their cabinets. This is a much cheaper meal once you make those few original investments:

-cumin, chili powder, oregano, olive oil

The risotto mix ($2.39), the salmon ($12.42), the cilantro ($1.29), and the orange ($0 on a Hewitt Dining Hall mealplan). Those are the only things I had to buy for this recipe. Everything else is something I already have that I use for any random experiments I am making.

TOTAL: $16.10 to feed 5 people.

This is the final product: Mushroom and Herb Risotto and Oven-Roasted Salmon

Serves 4-5 people.

(Next blog post I promise not to make salmon. I LOVE LOVE LOVEEEE Salmon, and it's incredibly healthy. And although I only eat it about once a week, that "once" happens to be every Friday, which leaves you guys with nothing but salmon recipes... my bad)

Oven-Roasted Salmon (with Orange rub)

Ingredients:

- 1 orange

- 1 tbsp (estimated) dried oregano

- 1 tbsp (estimated) cumin seeds (or ground cumin)

- 1 tbsp (estimated) chili powder

- 1.5 lbs Salmon Steaks

- Cilantro Sprigs

- Olive Oil

• Preheat oven to 425 degrees.
• Grate the orange peel into a bowl. Get as much of the peel as possible.
• In the bowl, combine the peel, oregano, cumin, chili powder, and chopped cilantro sprigs.
• Put a pan (a baking sheet or a cake pan will work fine) with a little oil (to grease the pan) in the preheated oven while you finish preparing the salmon.
• Rinse Salmon and pat dry. (This is very important especially when cooking in an oven. Simply run a little cold water over the salmon, and using a paper towel you pat--don't rub!!--the salmon. Don't pat too hard. Just do it so the top layer is dry.)
• Rub the seasonings on the cut side of the fish. (Avoid any scales. Having skin on the bottom can help seal a flavor at times... Honestly, it's a personal choice).
• Place the salmon on the pan in the oven for 8-12 minutes. (the recipe originally says 8-10, but mine took a little longer. Also it depends on the size of the salmon).

(TIP: Salmon is very easily over-cooked or under-cooked. Here's how to tell when Salmon is baked perfectly. The salmon is opaque but still moist-looking in the thickest part. Make a small incision to test it out. You may be hesitant because the salmon looks moist--and therefore, undercooked--but as long as it isn't too pink, it means it's perfect!)

• I cut orange wedges (peel off the membrane and take out any seeds) to garnish, along with some leftover Cilantro sprigs.

yummm....

Mushroom and Herb Risotto

So I know this may count as cheating, but when you're on a budget and your planner has no free time, you do what you have to.

The directions are as follows (for the low-fat recipe, which does NOT taste like low-fat):

(TIP: Trader Joe's Risotto also has microwave directions! If you're pressed for time, many boxed risottos have the easier option.)

-Heat up about a tablespoon of oil in a medium saucepan for 2 minutes over medium heat.

-Pour in the rice and sautee with the oil for a few minutes (2-3).

-Pour in 3 cups of hot water, along with the packet of seasonings.

-Bring to a "vigorous boil"

-Cover and reduce heat to a simmer (low heat. think between the "2" and "3" setting out of "10" on a stove's dial)

-Stir Frequently until the water is almost completely absorbed and the rice is tender.

(TIP: I take the rice off the heat when it's a little watery/moist-looking, but leave it in the pan. It will continue to cook a little bit based off the leftover heat of the pan.)

So when all is said and done, a good dinner is a satisfying one. All of my sickly friends in our sickly outfits felt a little stronger after our delicious meal. And despite a possible scolding, here is some photographic evidence leftover from the night.

My kitchen is quite simple and bare. A stovetop, an oven, a sink, a microwave, and enough counter space for 3 plates (tops).

Our existence is one of a college student. Nothing too fancy; interested in the fun, the easy, and the delicious. (And preferably we would like to get some homework done in the meantime, while spending the rest having fun...)

Well here we are, living our lives. Living Well and Eating Well.