Hello hello 2016 ! Happy new year to all of you, may it be full of incredible adventures, travels, new encounters, more food and Loooooove.
Do you know where January went ? Me neither, just like my inspiration to write this first piece of the year.
All I think about all day is food, what i’m cooking for dinner, what i’m cooking and baking over the weekend, but also what I could cook or bake if I had such or such ingredients, utensils and appliances. Possibilities are endless and I’d be morbidly obese if my brain was feeding my stomach. But when I sit down with my laptop ready to type this entry, nothing comes out. NADA ! And it’s been two weeks, talking about productivity…
I thought my writing process would be pretty much established by now – I have an anecdote to tell and the rest usually flows. Does that mean my 2016 life is boring ? I hope not. More challenges, more travels, more cooking. Happiness overload here. Oh, and maaaayyyyybeeee more running.
You see, I hate running. Running bores me to death and I rather do 100 burpees than run 3km on concrete. It’s boring and it sucks. Yuck ! However, about 3 years ago, I took interest in hiking. Hong Kong is a land full of trail maps and I enjoy it even more now with Z (my puppy Zoe, for those who are not in the known yet). Over time I went from walking to running and I found it even more fun. When I run/workout, I get the feeling of freedom, peace and a sense of achievement. I like pushing back the limits. It is very fulfilling and therapeutic but in a different way from when I am in the kitchen. Those two activities are keeping my sanity in check. They’re also coincidentally and luckily complementary : eat, burn, eat, burn 😀 Yes I live for the good food !
Inspiration is back. See, it wasn’t that hard.
So I ran my first trail/hike race (whatever you call it) last weekend. 22km, woohoo (please applause). Prior to the race I kept saying that it would be my one and only race and I didn’t know what on Earth I was thinking when I signed up for it. Now I vaguely recall it started with “I bet you can’t do it !” and it ended up with “watch me !”. Kids…
I almost hate to admit that I enjoyed it, and that I may sign up for more. Only stupid people don’t change their minds, right?
January was very busy. One thing that is definitely not changing in 2016 is me constantly juggling with multiple calendars : red for work, green for workout, purple for friends, yellow for The Kitchen Faerie and orange for personal time. Trying to keep it healthy here !
Ideally I would like to publish two recipes every month, as opposed to my monthly posts, and it will require strong will power and only sunny weekends. It is so hard at the moment to take nice photos with this disgusting weather here. Perhaps it is really the time to consider investing in photography equipment (sounds familiar huh ?).
I struggled to take these photos. First because of the weather conditions (shorter daytime, not so much sunlight) and also because I am not good at savory dishes photography, they are far less forgiving than sweet dishes. I find it much harder than shooting desserts. Still a long way to go as they say… the dish however was delicious, and I was very content with it after a long morning hike. I marinated very lightly the salmon fillet in coconut teriyaki sauce, which is made with coconut blossom nectar for the sweetness, better than plain sugar as it has a low GMI and packed in amino acids. It is a good option also for those who have lots of allergies (like me !) and are concerned with GMOs and overprocessed food as it is organic, gluten-free, soy-free and GMO-free. I added extra ginger, garlic and sesame and baked it for about 12 minutes at 180C in the oven. I like it warm in the center but not all cooked through. You can marinate it for longer of course, it will turn out darker and with a stronger flavor. I served it with purpple sweet potatoes and quinoa with lime and miso dressing to compensate the sweetness of the teriyaki marinade. And also to stick with the Japanese theme 🙂
I hope you’ll enjoy this first post of 2016 and I hope to post more for you this year (I will make it happen :P). Let me know if you have any requests. My next recipe will be about figs 🙂
LoL (Lots of Love & Lots of Laughs) and many kisses too
- For the teriyaki marinade
- 5 Tbsp teriyaki sauce
- 1 clove of garlic, minced
- 1 Tbsp grated ginger
- 1 Tbsp sesame seeds
- For the miso dressing
- 1 Tbsp miso paste
- 2 tsp soy sauce
- 2 Tbsp white vinegar
- 1 Tbsp grated ginger
- 2 Tbsp sesame oil
- 1 Tbsp honey
- 1 tsp lime juice
- ½ Tbsp dill
- Cook the quinoa and the sweet potatoes according to your usual cooking methods/instructions
- Preheat the oven to 180C
- For the teriyaki salmon : mix all ingredients together except for the sesame seeds and coat the salmon fillets using a brush. If you wish to let the salmon marinate longer, place it in a dish, cover it with a film and re-coat it with the marinade mixture from time to time until ready to cook.
- Place the salmon on a baking dish, sprinkle with sesame seeds and bake for 12-15 minutes, depending on your oven.
- Meanwhile, prepare the miso dressing : in a small bowl mix together all ingredients until smooth and creamy. Add water to adjust thickness to your taste.
- Serve the salmon fillets on individual plates with sweet potatoes and quinoa with the miso dressing