3 lb chuck beef roast
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon onion powder
2 tablespoons olive oil
2 cups beef broth
1 large sweet onion, sliced
3 cloves garlic, minced
6 medium carrots, peeled and cut in half
1 cup sliced mushrooms
1 tablespoon arrowroot powder or cornstarch
1 tablespoon cold water
In a small bowl combine the sea salt, black pepper, paprika, garlic powder, thyme, and onion powder. Mix together. Rub seasoning mixture all over the roast.
Heat a large Dutch Oven over high and add the oil. Sear the roast on both sides until browned.
Pour the beef broth over the roast. Sprinkle minced garlic over the top and add the onions. Bring to a boil, cover, and lower heat to low.
Cook for 60 minutes, turn the roast over and add the carrots and mushrooms. Cover and cook for 2-3 hours more or until the meat is falling apart tender.
Remove the carrots and roast from the pot and place on a serving platter. Cover with foil and let rest while you thicken the gravy.
In a small bowl combine: arrowroot powder and cold water. Stir until mixed.
Bring the sauce in the pot to a boil and pour in the arrowroot powder mixture. Boil and stir until the sauce thickens. Turn down the heat to very low.
Slice the roast and serve with the carrots and hot gravy.
Swiss Chard and Mashed Rutabaga
You may use two Yukon gold or one large baking potato instead of the rutabaga in this recipe.
For the Swiss Chard
2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste
For the rutabaga
1 medium rutabaga
1 clove garlic, peeled
2 cups low sodium chicken broth
1 tablespoon olive oil
Directions for the Swiss Chard
Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf. Cut the leaves into smaller pieces.
Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.
Heat for 3-5 minutes, stirring occasionally until the onions are tender.
Add the chard leaves and cook, covered, for 5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.
Add salt to taste and set aside.
Directions for the Rutabaga
Peel the rutabaga. Cut into ½ inch diced pieces. Place the rutabaga in a medium saucepan with a cover.
Add the chicken broth, garlic, and a little salt to taste. Bring to a boil and lower the heat to medium. Cover the pan and cook until very soft, about 45 minutes.
Drain the rutabaga over a bowl and reserve the broth for soup. Return the cooked rutabaga to pan and mash with a potato masher. Add the olive oil.
To finish the dish
Stir the mashed rutabaga or potato into the Swiss chard. Heat the mixture over low heat, cover the pan and let the mixture simmer for about 30 minutes until the chard is very tender. Serve with the pot roast.
2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste
Combine the mayonnaise, mustard and pickle relish in a large bowl. Add the ham, vegetables, salt and black pepper to taste. Stir well and refrigerate until serving time.
This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.
Good for leftover Easter eggs.
6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Paprika for garnish
Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.
Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.
Let them cool until you can handle the eggs without burning your fingers.
Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.
Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.
With a spoon fill each egg where the yolk had been with some of the mixture.
Place the eggs on a serving platter and sprinkle the tops with paprika. Chill until serving time.
I never use an entire cabbage at once, so I am able to get several meals from a head of cabbage.
Half a medium cabbage, sliced thin
2 scallions sliced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1/4 cup mayonnaise
1/4 cup heavy cream (whipping)
1⁄2 tablespoon white vinegar
1⁄2 tablespoon lemon juice
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, cream, vinegar and lemon juice, using a whisk. Add the cabbage and scallions, stir gently to mix.
Refrigerate until serving time.
Mock “Split Pea” Soup
I had green beans and cauliflower leftover from the holidays and decided to use them in a soup along with the ham bone. I was so surprised that soup tasted just like split pea soup but without all the carbs. Amazing taste.
1 baked ham bone with some meat attached
4 cups vegetable stock
4 cups water
1 onion or 1 leeks, diced
1 large carrot, diced
3 stalks celery with leaves, diced
2 cups cooked cauliflower
2 cups cooked green beans
Salt and pepper, to taste
Put the ham bone in a large soup pot. Add the broth and water; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour.
Remove the ham bone from the broth and set aside to cool.
Add the vegetables to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender about 30 minutes.
Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup.
Adjust the seasoning with salt and pepper, to taste.Heat on low for about 20 minutes.
Cacciatore means “hunter’s style.” This dish developed in central Italy and is considered a country-style dish in which chicken pieces are simmered together with tomatoes. The dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting. Tomatoes were added after the explorers brought them to Europe from the Americas and the original dish was made with pheasant or rabbit. This dish became a staple in Italian-American homes and there are many ways to make this dish. My grandmother and my mother made it often and I continue the tradition a bit differently. Hope you like my version.
Serve with a mixed green salad.
One 4 lb organic chicken
2 teaspoons kosher salt (divided)
1 teaspoon freshly ground black pepper (divided)
1/3 cup all-purpose, low carb or gluten-free flour
2 tablespoons extra-virgin olive oil (divided)
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 oz sliced cremini mushrooms
1 large clove garlic, finely chopped
1 (26-oz.) container Pomi brand finely chopped tomatoes
1/2 teaspoon crushed red pepper flakes
1 bay leaf
1/2 lb cooked thin spaghetti or zucchini noodles
Cut the chicken into 8 pieces (cut breasts in half). Save the wings and backbone for soup.
Arrange the chicken pieces in a single layer on a large plate. Season the chicken with 1 teaspoon of salt and ½ teaspoon black pepper. Place the flour in a ziplock bag. Place a few pieces of chicken in the bag with the flour, seal and shake the bag until the chicken is coated. Remove the coated chicken pieces to the plate. Continue until all the chicken pieces are floured.
Heat a large Dutch oven over medium heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove the browned chicken to the plate. Add 1 tablespoon oil to the pan and brown the remainder of the chicken. Remove to the plate.
Add the vegetables to the pot; reduce the heat to low and sauté until the vegetables are softened, 10 to 15 minutes. Add the garlic and cook for 1 minute more.
Add the tomatoes, red pepper flakes, bay leaf, remaining salt and pepper and the browned chicken pieces to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender. Serve with thin spaghetti.
Italian Country Bread
2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt
Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.
Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.
Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.
Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.
At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.
Do not grease or spray the Cloche pan or Dutch Oven. Baking in a cloche pan is similar to a mini hearth oven.
After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.
USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!
Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.
Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.
Bake 15 minutes more, or until bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.
There are many styles of cooking in China. Each style has a distinct taste and flavor. As a general rule, rice is a main staple food in southern China, as the warmer and wetter south makes it more ideal for its growth. On the other hand, dumplings and noodles are more commonly consumed in the drier, colder north.
Sichuan and Hunan cuisines are hot and spicy.
Anhui and Fujian cuisines include wild plants and animals from the mountains.
Guangdong (Cantonese), Fujian, Zhejiang, Jiangsu feature sweet and light flavors with ingredients such as sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallions and sesame oil.
Shandong Cuisine is salty with a lot of seafood.
The recipe I created below is based on several Cantonese Chinese recipes that I like. I wanted to keep it on the healthy side and feature lots of vegetables in the stir-fry. I did not make it spicy so that the vegetables would be the star. Feel free to add more spice if you prefer hot and spicy Asian foods.
Coconut aminos is a sauce made from coconut sap. It is a dark, rich, slightly sweet, slightly salty sauce. It resembles a light soy sauce or tamari, but it is soy free and gluten-free – making it a perfect replacement ingredient. Arrowroot powder has less carbs than cornstarch and is a good substitute for thickening a sauce.
Egg Drop Soup
In Chinese cuisine, egg drop soups have a thinner consistency than most common Western versions. Depending on the region, they may be garnished with ingredients such as tofu, scallions, bean sprouts and corn.
Serves: 4 (1 cup servings)
4 cups low sodium chicken stock
2 tablespoons cornstarch or arrowroot powder
1 clove garlic, finely grated
½ tsp fresh ginger, finely grated
2 tablespoons tamari, soy sauce, or coconut aminos
3 eggs, beaten
2 green onions, thinly sliced (for garnish)
1 teaspoon sesame oil
Salt, to taste
In a medium pot, whisk together the chicken broth, cornstarch, garlic, ginger and soy sauce. Heat over medium-high heat and bring to a boil. When the soup reaches a boil, turn off the heat.
Slowly whisk the beaten eggs into the soup. Let the soup sit 2 minutes for the eggs to finish cooking. Return the soup to the stove and heat over very low heat. Do not boil. Taste the broth and add salt, if desired. Stir in the sesame oil and green onions and serve.
Chinese Noodle Stir-Fry
I used a combination of spiralized vegetables to decrease the amount of carbs in this recipe. You may use 8 oz of fresh Chinese noodles if you do not want to add the spiralized zucchini and carrot noodles. I used leftover pork roast in this recipe.
2 servings. This recipe is easily doubled.
2 tablespoons soy sauce or coconut aminos
2 teaspoons unseasoned rice vinegar
1 tablespoon oyster sauce
1 teaspoon fish sauce
½ teaspoon toasted sesame oil
½ teaspoon crushed red pepper flakes
1 tablespoon arrowroot or cornstarch powder
2 tablespoons peanut oil or cooking oil, divided
1 medium zucchini
1 large carrot
4 oz fresh Chinese noodles
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 red bell pepper, thin sliced
1 cup sliced cabbage
4 whole scallions cut diagonally into ½-inch segments
½ lb cooked pork, chicken or beef, sliced into matchstick pieces
Bring about 3 cups of water to a boil and pour over the fresh Chinese noodles. Set aside while you cook the other ingredients.
Combine the ingredients for the stir-fry sauce and set aside.
Cut the zucchini and carrot into noodles with a spiralizer. Set aside.
Heat the remaining 1 tablespoon of oil and add the ginger and garlic, cook until for 30 seconds.
Add the bell pepper, scallions and cabbage. Cook until the vegetables are tender, about 2 minutes.
Add the pork and the stir-fry sauce. Cook until thickened. Drain the fresh noodles and add them to the skillet along with the zucchini and carrot noodles. Stir-fry for a minute or until all the ingredients are hot. Serve in bowls.
There was a time when seafood stews and chowders were the food of the poor. Fishermen would make a stew out of leftover bits of seafood, tails or heads. Seafood, today, can be quite expensive. To keep the cost down buy local varieties of seafood and those that are on sale. Combining easy to find fish fillets with small amounts of shrimp or clams creates a rich blend of flavor without costing too much money. Adding an assortment of fresh vegetables, simple herbs and seasonings can make endless combinations for seafood soups or stews. If you have fish stock, then use it in place of the chicken broth. I rarely have it and I like the taste of chicken broth in the recipe. Some cooks use bottled clam broth, but I find that on the salty side. The vinegar helps to perk up all the flavors in the stew.
This stew creates a hearty meal that can be prepared in advance of the dinner hour. A salad and toasted crostini slices can be good sides, if you think you need them. You can use this recipe as a basic model in which to add seafood and seasonal vegetables that you like to use. Give it a try for a dinner out of the ordinary.
3 tablespoons butter, divided
1 garlic clove, minced
1 large shallot, diced
1/2 cup chopped onion
1 cup chopped celery
1 thin carrot, diced
1/2 cup diced red bell pepper
2 cups cauliflower, cut into small florets
½ cup diced rutabaga (or potato)
2 cups homemade or store-bought low-sodium chicken broth
1 teaspoon seafood (Old Bay) seasoning
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
2 tablespoons apple cider vinegar
1 large plum tomato, seeded and diced
3 lbs firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined and tails removed
1 cup heavy cream
1/4 cup minced fresh parsley
In a large saucepan over medium heat, melt 2 tablespoon butter. Add the onion, shallot and garlic. Saute for a minute or two and them add the carrot, celery and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the rutabaga and cauliflower. Stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until the rutabaga and cauliflower are tender. Remove the cover and add the: salt, pepper, chili flakes, seafood seasoning, thyme, tomato and vinegar. Sir well.
Add the cream, fish cubes and shrimp. Cook stirring the mixture gently for 4-5 minutes or until the fish and shrimp are cooked. Add the parsley and remaining tablespoon butter, heating until the butter is incorporated. Serve in large individual pasta bowls.
Chocolate Covered Peanuts
Coconut oil works well with chocolate because it will prevent the candy from softening, as butter or oil would do.
Makes about 18 clusters
2 cups unsalted peanuts
1 cup chocolate chips
1 teaspoon coconut oil or shortening
3 tablespoons powdered sugar or powdered sugar-free sweetener
Combine the chocolate, coconut oil and sugar in a microwaveable glass bowl or in a double boiler.
Melt the chocolate mixture in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted, stirring several times.
You can also melt the chocolate in a double boiler over hot water.
Stir in the peanuts, completely covering them in chocolate. Using a 1 inch scoop or tablespoon drop the mixture into wax paper. Cool completely before serving
One-Layer Heart-Shaped Carrot Cake
For the Cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
2 large room-temperature eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts
For the Frosting:
4 ounces room-temperature cream cheese
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup heavy cream
To Make the Cake
Heat oven to 325 F. Cut parchment to fit heart pan (or 8 inch round cake pan) and coat with cooking spray. Set aside.
Measure flour and add to an electric mixer bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs and vanilla.
Blend for 1 minute on low-speed.
Stir carrots and nuts into the batter. Pour into the prepared pan.
Bake for 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack. Remove from the pan to a serving plate.
For the frosting:
Place all the ingredients in a medium mixing bowl. With a hand mixer beat the ingredients until the cream forms stiff peaks.
Frost the top of the cake and refrigerate the cake until serving time.
Easy Frozen Chocolate Mousse
1 pint (2 cups) heavy whipping cream, well chilled
8 oz good quality chocolate, chopped
1 teaspoon vanilla extract
Chocolate sprinkles, garnish
In a double boiler or in a bowl set over a saucepan, melt chocolate over simmering water. Remove from the heat to cool slightly.
Pour the cream and vanilla into a large bowl. Using an electric mixer, beat the cream on medium speed until slightly thickened, about 30 seconds.
Add sweetener to taste if you want. I did not because I think the chocolate makes it sweet enough
Continue beating on medium speed, scraping down the sides of the bowl with a rubber spatula, until soft peaks form, about 1 minute.
To test, turn off the mixer and lift the beaters. If the cream makes soft little peaks that flop over slightly, it is ready.
Add the warm chocolate to the cream and mix in slowly until incorporated.
Spoon into 4 dessert dishes. Chill in the refrigerator to serve as mousse or place in the freezer overnight to serve as frozen mousse.
Garnish with chocolate sprinkles before serving.
8 large strawberries with tops
6 oz good quality chocolate, chopped
Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper or set out muffin paper cups.
In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat. You may also microwave the mixture.
Dip the lower half of each strawberry into the chocolate mixture; allow excess to drip back into the saucepan.
Place on the prepared cookie sheet or muffin paper cups.
Refrigerate uncovered about 30 minutes or until the chocolate is firm, or until ready to serve.
Store covered in refrigerator.
This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.
This recipe goes well with sautéed cabbage. See recipe below.
6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper
Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.
Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.
Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.
Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.
Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.
Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.
I used some foil to support them and keep them from falling out.
Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.
Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.
Sautéed Cabbage In Brown Butter
One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper
Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.
Thinly slice the remaining half of the cabbage.
Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.
Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.
Oven BBQ Pork Roast and Vegetables
1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets
Heat the oven to 325 F.
Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.
Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.
Pour the BBQ sauce over the pork.
Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.
Baste the pork roast with the barbecue sauce several times during the roasting time.
Let the roast rest for 10 to 15 minutes before slicing.
Homemade BBQ Sauce
2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper
Combine all of the ingredients in a medium saucepan over medium-high heat.
Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.
Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.
This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.
Let the sauce cool before transferring to a storage container.
Oven Roasted Salmon and Broccoli
1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced
Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.
Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.
Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.
Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.
Evenly distribute the jalapeno mixture over the salmon and broccoli.
Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad
Cucumbers In Tzatziki Sauce
1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.
Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.
Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.
Fold in the cucumber slices.
Cover and chill in the refrigerator before serving.