So I feel like I'm binging on Seafood lately... but I'm sure that will change shortly.

The Menu

Tonight we dine on broiled Cod, seasoned with McCormick's Mediterranean Spiced Sea Salt, Paprika and Parsley. Paired with steamed mixed vegetables and a Parmesan noodle alfredo

The recipe

• 1-1.5lbs (.50kg) Code loin
• McCormick Mediterranean Spiced Sea Salt
• Hungarian Paprika
• Dried parsley flakes
• 1 bag of you're choice frozen 'steam in the bag' vegitables
• 1 package of your favorite alfredo pasta side dish.

Instructions

Turn your oven on to 385°F (196°C) and stick the Cod right in. Set a timer for 18 minutes.

You have plenty of time to finish off the rest...

Well, lets be honest, the only thing we're really originally cooking here is the Cod so just follow the package instructions and nuke the 'steam in the bag' veggies right before serving them.

The alfredo packet will contian simple stove top prep instructions also, I won't dive into them here but I will try to remember to include the packet and instructions in future posts. Bottom line it... it takes 8 to 10 minutes to prepare so wait until your Cod is about ½ done before starting it.

So for the code... make sure it's dry, grease your pan with a little olive oil and sprinkle the top with the Mediterranean Spiced Sea Salt, Paprika, and garnish with a little extra parsley.

Plating

Once again, no fan fair here, just put a dollap of each on the plate and serve hot

OK, this time, it's a total cheat. I didn't really prepare anything at all but... I did cook it (according to the instructions anyway) and so it's worth of a post.

The menu

Tonight we had stuffed scallops, paired with left over mixed steamed veggies and a Parmesan noodle side dish.

Ingredients

• One package 'Matlaw's' Stuffed Scallops
• One leftover steamed mix veggies
• One leftover Parmesan noodles side dish

Steps

Pre-heat the oven to to 450°F (233°C). Take the scallops out of the package and place on a cookie sheet.

Once the oven is at temperature, put the scallops in the oven and set a 30 minute timer. Also set a 24 minute timer.

When the 24 minute timer goes off, put the leftover side dishes in the microwave for 6 minutes.

Whe the 30 minute time goes off, take the scallops out of the oven, turn the oven off and plate all of the food.

Plating

Seriously, just put 2 small lobs of side dish, and two scallops on the plate... serve with Pescano or your favorite beer!

Welcome to another rendition of 'Dinner' at Karim's

The menu

Tonight, we had an amazing broiled Salmon paired with roasted cabbage and Sun-Dried Pesto pasta. I truly hope you get a chance to enjoy this dish like we did.

Please note, in this case, a little goes a long way... if you buy to much, you will certainly waste too much.

This dish is more complicated than my last post and will take some more time. It's worth it though, and it's not really that much more complicated

The recipe

• 1-1.5 lbs (.50kg) Salmon filet, skin-on
• 1 small head of cabbage
• Approximately 1 cup (240ml) of elbow noodles
• 1/2 a lime
• McCormick Mediterranean Spiced Sea Salt
• Kosher salt
• Dried parsley flakes
• 2 small Roma tomatoes
• Sun-Dried tomato Pesto
• Olive oil
• Kosher Salt

Line a cookie tray with tin foil, Chop the Cabbage into quarters and then slice about ½" to 1" thick. French the Roma tomatoes. Layer both flat side up on the cookie tray, drizzle with Olive oil generously and sprinkle with Kosher salt.

Set the oven at 385 and throw the cabbage right in. Next prepare the side of Salmon, skin side down. If your working with a nonstick pan, no need to grease but if your using pyres or anything else, grease the pan with Olive oil (you'll thank yourself when it comes time to clean up). generously sprinkle with Mediterranean spiced sea salt. Sprinkle the dried Parsley on top. Thinly slice the lime into 4 or 5 pieces and place on top... set aside

Fill a two quart pot about ⅔ the way full with water. Drizzle some Olive oil and sprinkle some Kosher salt in. Bring to a boil. Once at a full boil, toss the elbow noodles in and reduce the temperature to simmer (about a quarter of what you brought it to boil in).

Throw the Salmon in now and set a timer for 18 minutes. After about 8-10 minutes, strain the noodles and put them back i the pan. Add two HEAPING (see picture) table spoons of the Pesto in and stir it in. Note that this is really 'folding' in as you don't want to damage the noodles... You should have only a few minutes left on your timer.

Once your timer goes off, remove the Salmon and set aside.  Leave the cabbage in and turn the broiler on. Close and let sit for approximately 3-4 minutes while the Salmon rests. You must constantly watch this dish to make sure you don't totally char the cabbage... This step give it' the crisp tasty broiled finish.

That's it... plate and serve HOT. Serving suggestions can be seen below (I like to garnish with  shredded Parmesan on the noodles and the cabbage). Hope you enjoy this one as much as I did.

The finished product and the steps:

Cooking

Ingredients

And finally... leftovers!

So this is the first post... and dinner wasn't really all that much to talk about. None the less, it was yummy. So here goes:

The menu

Asian Sesame Country Style Ribs Paired with olive oil / salt roasted broccoli and stroganoff noodles

This dish is takes about 40 minutes to prepare and is easy (taking advantage of some pre-packaged stuff.

The recipe

Ingredients

• 1-2 lbs of Country Ribs (can be beef or pork)
• 1 head of fresh Broccoli
• 1 Package of Essential Every Day Stroganoff Pasta Side dish (This just happens to be the one I choose, substitute whatever pasta side dish you like)
• You'll need 1½ cups ½ a cup (120ml) of milk and 1 teaspoon of butter for the above mentioned package.
• Asian Toasted Sesame dressing / marinade (I chose the Signature Select brand)
• Finely shredded Parmesan cheese (I chose Crystal Farms)
• Dried parsley
• Olive oil
• Coarse Kosher or Sea Salt

Steps

Immediately start your oven pre-heating to 185F (85CC). While that's getting going, put your ribs in a small dish (like a cake or pie dish) and add a generous portion of the Asian Toasted Sesame dressing on... then let it sit aside for a few minutes.

Next Cut your broccoli in 'largish' stalks and arrange in a pie dish. Drizzle Olive oil over the heads and sprinkle salt over the heads where you've drizzled the oil.

Put your ribs in the oven now, even if the oven isn't pre-heated yet. Don't put the broccoli in.

Following the directions on the stroganoff package, in a pot, boil the ½ cup of milk, water and butter. Add the package and turn down to a simmer.

Give it 5-7 minutes for the noodles to tenderize and take it off the heat. The sauce will thicken as it stands.

At this point, your ribs should be in the oven just under 10 minutes. Give it about 5 more then put your broccoli in. Give it another 12 minutes and check to make sure your meat is cooked through.

Plating

Place a portion of meat on the plate and drizzle with some fresh marinade. The arrange several broccoli heads next to the meat along with a scoop of the pasta. The pasta package claimed there were only two portions but there was enough for both of my kids and I will a little left over.

Sprinkle some Parmesan on both the broccoli and the stroganoff.

Sprinkle some parsley on both the meat and the pasta.

Serve and enjoy!

Each night the kids and I sit down to dinner religiously. It's one of the traditions I feel brings family closer together and in this day and age, literally anything that puts us all at the same table for more than 5 minutes is WORTH doing

As a consequence, my cooking has really improved, and I've started documenting what the dishes for fun. Follow along as I bog regularly and hopefully you'll enjoy our family meals to.

All content and photos in the blog are original (not necessarily on the site), the pictures are of our real meals and I give you the recipes (including steps) on how to prepare. Most dishes are in the really 'easy' category and make use of pre-packaged side dishes and such. Occasionally we venture into the difficult and do it all ourselves. We hope you enjoy the journey!

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