Thursday, January 30, 2014

Winter wonderland dinner to warm your belly

It has been COLD here in North Carolina guys. And I know that some of you must be from the ice-swept lands of Kansas or Montana where there are like ten inches of snow a day, but this is the South. It is not supposed to be snowy here. We got three inches of snow on Tuesday. Three inches! The high was like 20 degrees. Our house and my wardrobe are not equipped to handle those kind of temperatures.
We did build a tiny snowman and make snow angels though. That was pretty rad, I can't remember the last time I actually played in the snow.
So, Mr Idiot and I needed to whip up something nice and hearty to keep us toasty. And so we did. The only problem is that my go-to recipes for heart meals almost always involve potatoes or pasta, both of which we're not allowed to eat. So, we came up with a solution.
This recipe is a personal favorite because it utilizes what I think is one of the world's least recognized vegetables, the parsnip. I absolutely adore parsnips. My dad makes them at Christmas and he roasts them and they are crispy and crunchy and just the right amount of sweet and omg. So. Fricken. Good. So when I saw them on special I couldn't help but buy some. Mr. Idiot had never even heard of a parsnip before, so this was the perfect introduction.

Baked salmon and root veggie hash

This is super easy to whip up, and following the theme of most of my recipes lately, was a very efficient way to clean out some straggler vegetables in preparation for the Great Fridge Restocking of 2014.

4 parsnips, peeled
3 carrots, peeled
4 strips of bacon, diced.
3 fillets of salmon
Ground sage
salt and pepper
Dried lemon peel
I found some asparagus spears at the bottom of the crisper that look like they were about to be done, so we grilled those up as well, but you can add any other veggies to this as you like.

Line an oven tray with tin foil and preheat the oven 375 degrees.

We didn't really measure out the seasoning, just add enough until the top of the fillet is pretty well covered. If I had to guess I'd say on each fillet ½ tbsp sage, ½ tbsp lemon peel, and be liberal with the salt and pepper.

Pop in the oven and bake for 40 minutes, or until the salmon is flaky.

Peel your carrots and parsnips and then grate them into a bowl. I just used the peeler and peeled strips off until I had little nubby centers left.

In a large skillet over med-high heat, melt coconut oil and add carrots and parsnips. Stir the hash occasionally.

After about seven minutes on the heat, add in the bacon. Stir until the bacon is cooked. Once your bacon is done, lower the heat and leave the hash in the skillet to keep it warm.

Once the hash was done cooking, we grilled the asparagus with a bit of salt and pepper. 

Cut the woody ends off the asparagus. Ours were perhaps on their last legs, so we cut most of the ends off and had the spears. 

Plate, and serve. Hey presto, delicious hearty noms.