Ad Sense

HippieSrirachaGirl

I eat, I taste, You seek, You follow

HipppieSrirachaGirl

by

Harissa Salmon & Broccoli, a North African Lunch

Harissa Salmon & Broccoli delivered from Martha & Marley Spoon, is a warm spicy tone of traditional North African spices. 30 minutes from prep to table. If you are looking for a meal with complex flavors, the Harissa Salmon & Broccoli with Almonds over a bed of Israeli Couscous is just what you are looking for. The flavor profile in this meal includes a combination of a variety of red chile peppers and an assortment of herbs.

Included in the kit is a recipe card that shares a tidbit of information on the dish. I learned Harissa paste is a staple of North African cooking cuisine and the peppers are packed with bold richness. In one bite you are transported to the lavish flavors of North African cuisine through this traditional spice that can be used in stews, curries, and roasted vegetables!

Ingredients from Martha & Marley Spoon
Photo by: HippieSrirachaGirl
Chopped garlic, sliced lemon, red onions and broccoli along with 2 teaspoons of lemon zest
Photo by: HippieSrirachaGirl
Add in 1 teaspoon of olive oil to the Israeli couscous over medium-high heat
Photo by: HippieSrirachaGirl
Continue to stir and cook until Golden Brown, 3-4 minutes
Photo by: HippieSrirachaGirl
Add in 3/4 cup water, chopped garlic, lemon zest, 1 tablespoon of vegan butter (substituted for regular butter). Cook for 10-12 minutes, on low heat
Photo by: HippieSrirachaGirl
Toss vegetables in 1 tablespoon of olive oil and black pepper, cook time: 15 minutes at 425 degrees
Photo by: HippieSrirachaGirl
Season Salmon with 1 teaspoon of Harissa Spice and 1 tablespoon of olive oil
Pat dry before adding the seasoning
Photo by: HippieSrirachaGirl
Roasted vegetables & almonds along with cooked Salmon, cooked for 8-10 minutes at 425 degrees
Photo by: HippieSrirachaGirl
Harissa Salmon & Broccoli with Almonds over a bed of Israeli Couscous
with a lemon wedge on the side
Photo by: HippieSrirachaGirl

Dressing for the Salmon and roasted vegetables: of pinch of Harissa Spice, 1 tablespoon of oil, one wedge of lemon juice, a sprinkle of black pepper and I used a teaspoon of honey (substituted for white sugar).

Thank you Martha & Marley Spoon for this recipe. Simple ingredients with bold flavors, cooked on a cookie sheet pan in under 30 minutes!

Stay healthy and vigilant!

Thank you,

HSG

by

Pasta & Fresh Tomato Sauce w/ Arugula Parmesan Salad

Have you been to Rome or Tuscany? Are you a Pasta Lover? If so, let me transport you there, with the steps in creating this dish right in your own home. Thanks to a Martha & Marley Spoon meal kit box, I was able to bring Rome to my home in a matter of 30 minutes. From the fresh basil, tomato sauce and ricotta cheese dressing, my nose and taste buds opened to experiencing a glimpse into Italian cooking! Only 8 basic ingredients that can be found in your pantry to recreate a taste of Rome for dinner tonight!

Main Ingredients from Martha & Marley Spoon
Photo by: HippieSrirachaGirl
Cut the Lasagna Noodles into 1/4 inch wide strips
Photo by: HippieSrirachaGirl
The Stacked Lasagna is now a Fettuccine Noodle
Photo by: HippieSrirachaGirl
Fresh Basil, Tomato & Parmesan Cheese
Photo by: HippieSrirachaGirl
Season Dressing & Ricotta
Photo by: HippieSrirachaGirl
Chopped Garlic & Crushed Red Pepper Flakes
Photo by: HippieSrirachaGirl
Add in the halved tomatoes with a lil bit of black pepper
Photo by: HippieSrirachaGirl
Place the cooked fresh tomato into a bowl
Photo by: HippieSrirachaGirl
Sauce Time: Cook in the same pan as the tomatoes
Tomatoes should be removed, just reserve the pasta juice and add in the basil and butter
Photo by: HippieSrirachaGirl
Pasta & Fresh Tomato Sauce with Arugula & Parmesan Salad
Photo by: HippieSrirachaGirl

Thanks to Martha & Marley Spoon for this trip to Rome and Tuscany! Had a blast cooking with simple and fresh ingredients. Check out their website to receive a meal kit box and select your preferences of either a low-carb, vegetarian, no-diary, or family-friendly dishes!

Stay safe and vigilant!

Thanks,

HSG

by

Tandoori Salmon with Basmati Pilaf & Cucumber Raita

A refreshing cucumber side dish is just what you need during this hot summer of Covid-19. This dish will offer a mild pack of heat complimented with a cool cucumber ratia salad. If you love cucumber and raw garlic, with a roasted tandoori-spiced salmon, this is your next dish to cook for either a lunch or a dinner with the family!

The Tandoori Salmon with Basmati Pilaf & Cucumber Raita salad is from Martha & Marley Spoon. So far, I am impressed with the meals, and the insulation of the box along with the cold packs to keep all of the main ingredients fresh for delivery.

The main ingredients are packaged from Martha & Marley Spoon
Photo by: HippieSrirachaGirl
Turmeric & Chopped Ginger
Photo by: HippieSrirachaGirl
Stir in the ginger & turmeric into the Basmati Pilaf
Photo by: HippieSrirachaGirl
Towards the end of cooking the rice, add in the peas
Photo by: HippieSrirachaGirl
Salmon covered in Tandoori Spice but I added Dill Weed!
Photo by: HippieSrirachaGirl
Tandoori Salmon with Basmati Pilaf & Cucumber Raita
Photo by: HippieSrirachaGirl
Tandoori Salmon~~Delicious
Photo by: HippieSrirachaGirl

This dish packs huge flavor, sign up for a meal Kit through Martha & Marley Spoon to experience refreshing meals made with simple ingredients.

Stay safe and vigilant!

Thanks,

HSG

by

BBQ & Grillin’

Summer is a great time to have a BBQ & Grillin’ experience in your backyard in the midst of Covid-19. If you’re the Grill Master, it’s best to wake up early in the morning to set up and get your charcoals started. It is critical to establish a placement of your charcoals by dividing the grill into three sections: hot, warm and cool. You must continue to rotate the food on the grill so it does not BURN. With over 3 years of experience, along with being taught the fundamentals of BBQ from my father, it is important to manage the temperature of the charcoals. The majority of the charcoals must turn white-gray, which signifies the temperature is between 240 to 300 Fahrenheit. Slip on that Cooking Glove with a TONG in hand, its Grillin’ Time!

Use your favorite Oil-based Marinade (easier to cook on the grill)
Side note: (Marinade both the vegetables and meat for 2 hours in the refrigerator)
Photo by: HippieSrirachaGirl
Coat the Vegetable Marinade evenly
Photo by: HippieSrirachaGirl
Use your favorite Dry-Rub for the meat
Photo by: HippieSrirachaGirl
Vegetable Skewers on the Grill
(Soak your skewers in water the night before use)
Photo by: HippieSrirachaGirl
BBQ Sauce added on top of the Grilled Chicken
Photo by: HippieSrirachaGirl

Find your favorite BBQ Sauce and get Grillin’. The sauce in the picture above is the Trader’s Joes Organic Kansas City Style BBQ Sauce along with the Trader’s Joe’s BBQ Rub and Seasoning with Coffee & Garlic.

Find out what works for your taste buds! Enjoy family time and Stay Safe and Vigilant!

Thanks,

HSG