Praline Yams

2 2lb8oz cans yams
2/3 c orange juice
1 tsp grated orange rind
5 tsp brandy
2 tsp salt
pepper to taste
1 tsp ground ginger
4 tsp butter
1/3 c light brown sugar
3 egg yolks

Topping:
2/3 c brown sugar
1 stick butter, melted
1 c chopped pecans
1 tsp ground cinnamon

In a mixing bowl beat the yams, then beat in the rest of the casserole mixture. Butter a 12 in baking dish and pour the casserole mixture in. Mix all the topping ingredients and put on top of the casserole mixture evenly. Bake at 350 for 45 min, let stand 10 min before serving.

Moroccan Salmon with Charmoula Sauce

You can use the spice mixture which is posted below in this recipe.

for the Salmon:
6 (6-ounce each), boneless skinless salmon fillets
1/2 teaspoon, ground black pepper
1/2 teaspoon, salt
1/3 cup, Moroccan spices (*recipe in another post)
3 tablespoons, olive oil

for the Charmoula Sauce:
1/4 cup, olive oil
1/4 cup, finely chopped shallots
1 tablespoon, minced garlic
1 1/2 pounds, plum tomatoes (about 9) - seeded and finely diced
3/4 cup, chopped fresh cilantro
3 tablespoons, fresh lemon juice
1 teaspoon, Moroccan spices (*recipe below)
1 teaspoon, salt
3/4 teaspoon, ground black pepper

cilantro sprigs (for garnish)



To prepare the Salmon: Preheat the oven to 350 degrees. Sprinkle the salmon with black pepper and salt. Place the 1/3 cup of Moroccan Spices on a plate. Dredge the salmon in the spices to generously coat the top and bottom (do not coat the sides of the salmon).

Heat 3 tablespoons of oil on a large griddle over medium-high heat. Cook the salmon fillets just until golden brown, about 1 minute per side. Using a metal spatula, transfer the salmon fillets to a heavy large rimmed baking sheet. Bake in the preheated oven just until the fillets are cooked through, about 5 minutes. Take care not to overcook the salmon - it should just barely flake

To prepare the Charmoula Sauce: Heat the 1/4 cup of olive oil in a heavy large skillet over medium high heat. Add the shallots and garlic and sauté until tender - about 1 minute. Add the tomatoes, cilantro, lemon juice, the 1 teaspoon of Moroccan Spices, salt and pepper. Sauté just until the tomatoes release their juices - they should still hold their shape - about 1 minute.

To serve: Place the salmon fillets on warm plates and spoon the sauce over. Garnish with cilantro sprigs and serve.

Moroccan Spices

Bryan's sister Kim Yoon went with me to the store in Ankeny to get some spices, since they were on sale. I mentioned this spice blend, which is delicious in a salmon recipe above.

Moroccan Spice Blend:
3 tbsp paprika
2 tbsp dried thyme
2 tbsp ground cumin
1 tbsp grated nutmeg
1 tbsp ground black pepper
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp ground allspice

Mix it all together, and save in a jar in the fridge for up to 1 week.

Pumpkin Soup

A St. Clair Family Thanksgiving favorite.

4 tbsp butter
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned pumpkin puree
4 cups chicken broth
1 tsp salt
1/2 tsp curry powder
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
1/4 tsp ground ginger
1 bay leaf
1 cup half and half

In a medium soup pot, melt butter or margarine. Saute onion and leet, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in a blender for a smoother texture, or in food processor fitted with metal blade.

At this point, you may refrigerate it for up to 2 days or freeze.

Return to soup pot. Add half-and-half and cook over moderate heat, stirring occasionally, until heated through. Adjust seasonings.

Nadia's Red Lentils

Nadia is my friend from UCI rowing. She gave me this yummy recipe:

Here is a recipe I created and used to make all the time when I was in London. It warmed me up and reminded me of home when it got cold!

Mexican-style Red Lentils

1 small yellow onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1-2 garlic cloves (minced)
2 Tbsp olive oil
2 Tbsp tomato paste
1 Bay leaf
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp oregano
1/2 tsp salt (or to taste)
1/4 tsp crushed red pepper flake
1-1/2 cup red lentils
3 Tbsp fresh cilantro (optional)

1. In a large pot, sautee everything (except the lentils and the cilantro) in olive oil until the veggies are soft... about 8-10 mins.
2. Add lentils and cover with water (just so all the lentils are covered).
3. Cook for 30-35 mins on med-high heat until lentils are tender.
4. Stir in the fresh cilantro at the end.

It is good as a soup or with corn chips or crusty bread!