Category: Healthy

Easiest Bread Ever…

I LOVE bread. Never once did I think I cold ever do one of those low-carb diets. It simply is not in my DNA. I NEED unrefined, processed, bleached flour. Preferably with butter. Unfortunately my efforts to make bread haven’t been very successful. It is not from a lack of trying, but if I do end up with a worthwhile product, often times I can’t honestly say it was worth the effort. I mean really – you can pick up a good loaf of bread at most grocery stores now days with zero effort. All this has changed now with this recipe…

Seriously, it takes TIME (you know the dough rising and all that), but in terms of actual hands on time, it is maybe ten minutes for the whole recipe. You dump everything in your mixer, let it mix for a few minutes, then let it rise, covered with a cloth overnight (in the same bowl – no transferring the dough to an oiled bowl or anything). The next morning shape it into a loaf, let it rise for one hour and then pop it in the oven for thirty minutes. Voila! Crusty, warm, homemade bread. Delicious!

Country Bread
Adapted from King Arthur’s Flour

1 1/2 cups water (temperature doesn’t matter, you don’t need to proof the yeast – LOVE THIS!)
2 1/4 cups unbleached all-purpose flour
1 cup whole wheat flour
1/4 cup ground flax (if you don’t have this, just up the whole wheat flour up by another 1/4 cup)
1 1/2 tsp. salt
1 tsp. active dry yeast


Stir together all of the ingredients in a stand mixer with the dough hook. The dough will come away from the sides of the bowl and look like this:

Cover the bowl with plastic wrap or a cloth and let it rest overnight or for at least 8 hours.

Turn the dough onto a lightly floured surface and shape it into the loaf shape of your choosing on lightly greased sheet pan. Let the dough rise for 1 hour. It will look like this:

Preheat the oven to 400 degrees and bake for about 25-30 minutes until the bread is golden brown. That’s it – how easy was that?!

Roasted Salmon with Pea Puree in a Light Lemon Sauce

I am very lucky in most aspects of my life and for that I am truly grateful. I have a great husband, great kids (most of the time ;-)) and my parents are still alive. For all the things that truly matter in the world – health and happiness, I feel truly blessed.

I am however, very unlucky in one respect. I am allergic to crab, lobster and most white fish. The horror – it is awful. I grew up eating crab, lobster, halibut and this allergy didn’t develop until later in life. Since I love crab and lobster, whenever I would go out to dinner with my husband I would order it and we would inevitably end up in the emergency room since I felt like I was going to have a baby or pass a kidney stone. My husband’s aunt was up for a trip several years ago and she mentioned that one of her daughters developed an allergy to crab and shellfish in her 20’s and evidently I had done the same. So, it turns out I wasn’t allergic to expensive restaurants, but instead the shellfish I kept eating. It is such a bummer…

I am OK with salmon, which I love, but I am constantly trying to come up with new and innovative ways to make it. Enter my roasted salmon with pea puree in a light lemon sauce. It is FABULOUS! I also have to say that the colors on the plate, I think, look pretty dynamite. An added bonus is that it is really pretty easy to make since the pea puree doesn’t need to be cooked and roasting salmon couldn’t be easier. Try it out – it’s healthy, delicious and easy to make. I like to serve mine with some pasta to help mop up some of the delicious sauce and pea puree. Enjoy!

Roasted Salmon with Pea Puree in a Light Lemon Sauce


Lemon Sauce:
1 tablespoons olive oil
1 shallot, diced
1 lemon, juiced
1/2 lemon, zested
2 cups chicken broth
1/4 cup light sour cream
1 tablespoon chopped fresh mint leaves

Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup chicken broth
1/2 cup grated Parmesan

Olive Oil Spray
4 (4 to 6-ounce) pieces salmon
Approximately 1 T. Dry Rub (recipe here)

Preheat oven to 400 degrees.

To make the Lemon Sauce, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer. Add sour cream and stir to incorporate. Keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil and chicken broth in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, place the fish in a roasting dish. Spray with olive oil and sprinkle with dry rub. Roast in the oven for approximately 15 minutes until medium-rare. This could be longer or shorter depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a salmon piece atop the lemon broth and place a large spoonful of Pea Puree into the center of the salmon. Serve immediately.