COCONUT-DILL SALMON WITH GREEN BEANS AND CORN

Posted in Seafood by sallybr

Huge thank you to my dear friend Margie, who recommended this recipe. In fact, she often sends me recipes she loves, and they are always winners. This one I found particularly unusual because apart from the use of dill, which is a traditional match with salmon, corn and green beans seemed unexpected to me. And you know what? They work like a charm! Margie is a fantastic cook, world-traveler and great writer. I take this opportunity to share her substack site (click here), so you can subscribe (it is free!) and read about her adventures.

COCONUT-DILL SALMON WITH GREEN BEANS AND CORN
(slightly modified from New York Times)

1 (2-pound) salmon fillet (skin on or off)
2 tablespoons plus 1 teaspoon olive oil
salt and pepper to taste
1/2 cup unsweetened coconut cream
1tablespoons dark brown sugar
2 tsp sherry vinegar
1 teaspoon Dijon mustard
1 lemon
chopped fresh dill to taste (you can use up to 1/2 cup)
8 ounces green beans, trimmed
1 cup fresh corn kernels
1 pint cherry tomatoes, sliced into halves or quarters if large

Heat an outdoor grill. Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.

In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, salt and pepper. Zest the lemon right into the bowl and squeeze in 1 tablespoons juice. Stir in the fresh dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet.

On another large strip of foil, toss the green beans with oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet. Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. Transfer the fish packet to a large serving platter and open the top.

Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, more fresh dill, half of the reserved dressing and a pinch of salt. Toss to coat. To serve, top the fish with some of the vegetables and remaining dressing.

ENJOY!

to print the recipe, click here

Comments: I had never grilled green beans in a packet like that, and loved the result, it is so easy and mess-free, I will be making it often, whenever the main dish involves grilling. The salmon, cooked in the foil, developed a very soft texture, with the nice added bonus of the coconut sauce, a bit on the sweet-and-sour path. Perfect! If you have a ton of dill available use it, I did not and was a bit shocked at the price of dill at the grocery store, so I reduced the amount considerably. Margie told me she made the recipe again and used cilantro, and thought it was a nice twist, consider that as another possibility. Hardest part of the recipe? Getting the corn kernels off the cob, I am not particularly fond of that, but nothing beats the freshness of corn prepared that way. Go for it. I do have a perfect tool to help that job, so not sure why I am winning….

Margie, thanks for always inspiring me!

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29Apr2026

KOREAN-STYLE GROUND BEEF

Posted in Beef by sallybr

Yet another recipe that exemplifies my favorite type of lunch: high in protein, low in carbs and with bold flavor. Of course, it is best enjoyed over rice, to make it even more satisfying. Make it cauliflower rice if you want to lighten it up.

KOREAN-STYLE GROUND BEEF
(from The Bewitching Kitchen)

1 lb (450g) ground beef (I used ground bison)
1 tablespoon sesame oil
1 tablespoon grape seed oil
1 tablespoon fresh ginger, grated
¼ cup soy sauce
2 teaspoons cornstarch
1 tablespoon brown sugar
1 teaspoon spicy chili crisp (or more to taste)
green onions, thinly sliced, and sesame seeds for garnish

Mix soy sauce, cornstarch, brown sugar, and chili flakes in a small bowl. Set aside.

Heat sesame oil and grape seed oil in a skillet over medium heat. Add ginger, sauté for 30 seconds, then add the ground beef. Cook for 5-7 minutes, breaking it into crumbles.

Pour the sauce over the meat, stir well, and simmer for a few minutes until thickened.

Stir in chopped green onions, sprinkle with sesame seeds, and serve hot over rice, cauliflower rice, or in lettuce wraps.

ENJOY!

to print the recipe, click here

Comments: You can make this recipe with ground turkey if you prefer, in fact I made that the following week and intend to repeat, alternating beef and turkey for fun. It is indeed one of my favorite types of lunch. I know that Koren food has nothing to do with Mexico, but I admit that I used this filling on corn tortillas and my crime has to be forgiven by the universe because I enjoyed it. Immensely. But on a more traditional route, here it is, over rice, with some pickled red onions (store-bought) and fresh tomatoes. Pure heaven.

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18Feb2026

LIGHT LUNCH, TWO WAYS

Posted in Breakfast & Brunch, Small Dishes, Vegetarian-friendly by sallybr

Today I share a couple of recipes that have my name written all over. They are low in carbs, full of flavor and… loaded with eggs! I am after all, a very enthusiastic egg-cheerleader. I probably enjoy them for lunch in some version (scrambled, omelette, over-easy) several times per week. Without further ado, here they are…

Let’s start with the Low-Fat Quiche, courtesy of Helen Fletcher

SIMPLE LOW-FAT QUICHE
(slightly modified from Helen Fletcher’s Pastries like a Pro)

1 cup low-fat yogurt
½ cup cottage cheese
3 large eggs
1 tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
4 cups broccoli, trimmed closely and cut
½ cup roasted red peppers
6 ounces sharp cheddar cheese, grated (170 grams)
½ cup parmesan cheese, grated (58 grams)
½ teaspoon dry mustard
⅛ teaspoon cayenne pepper

Heat the oven to 350F. Spray a 9-inch pie plate with non-stick baking spray. Reserve.

Place the yogurt and cottage cheese in the bowl of a processor. Process until smooth, scraping down as necessary. Add the eggs, cornstarch, salt and pepper. Process until smooth, it will be a very loose mixture. Add the mustard and cayenne pepper and give it a final processing.

Place the broccoli in the microwave with just a spray of water. Cover with plastic wrap and microwave for 2 minutes at 80% power. Dry the broccoli well, transfer to a bowl and add the red pepper. Add the yogurt mixture, them the cheeses and mix it all well. Pour into the pie pan and bake for about 40 minutes. It should be set in the center and lightly browned.

Allow it to cool for 15 miutes before slicing. It can be consumed warm or cold.

ENJOY!

to print the recipe, click here

Comments: Make sure to visit Helen’s blog since that post is a full lesson on how to make any kind of savory quiche (low-fat) that you might desire. The fact that it does not need a crust makes it also much lower in carbs, which is something I don’t mind for my lunch.

Moving on, Prosciutto Egg Muffins…

PROSCIUTTO EGG MUFFINS
(from The Bewitching Kitchen)

3 eggs
2 cups shredded Mexican blend cheese
1/2 tsp cumin
1/4 tsp cayenne pepper (or to taste)
6 slices proscuitto
salt to taste

Heat oven to 350℉. Line a muffin tray with paper liner or spray with olive oil. If using a silicone tray, no need to do that.

In a medium mixing bowl, add in the eggs and beat well. Next add in the cheese, spices and salt. Whisk vigorously until combined. Cover the slots of the muffin tray with the prosciutto slices. You should have enough for 6 egg muffins. Pour the mixture into the slots. Bake for 20 minutes or until set and starting to get golden on top.

ENJOY!

to print the recipe, click here

Comments: Even though I make this type of food for myself, the husband approved them both and we ended up sharing them. Light and delicious, leftovers can be warmed in the microwave at low power for a minute and the a brief heating in a 350F oven for perfect texture. This is the perfect opportunity to put this amazing pan to use, by the way. It was featured in my latest In My Kitchen post (click here to read it).

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25Sep2025

COTTAGE CHEESE FLOURLESS MUFFINS

Posted in Breakfast & Brunch, Pizzas & Small Dishes by sallybr

Honestly, not sure what to call them… they remind me of the sous-vide egg bites sold at Starbucks, but are more complex in flavor and texture. Low-carb, perfect for a light lunch. Leftovers, kept in the fridge, heat surprisingly well in the microwave, no rubbery texture. Love them!

COTTAGE CHEESE FLOURLESS MUFFINS
(from The Bewitching Kitchen)

3 large eggs
1/2 cup cottage cheese
1/4 cup shredded mozzarella cheese
1 bell pepper, seeded, de-veined, chopped small
½ cup spinach, chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
dash of nutmeg
grated Parmigiano-Reggiano cheese

Heat oven to 375F. Spray a muffin tin with oil. Reserve.

In a mixing bowl, whisk together the eggs, cottage cheese, and spices. Whisk very well until everything is incorporated together. Add the veggies and the mozzarella cheese, fold to combine. Fill the muffin tins about 3/4 full, sprinkle with Parmigiano-Reggiano cheese.

Bake for 20 to 25 minutes, until all puffed and golden on top. Serve warm or at room temperature.

ENJOY!

to print the recipe, click here

Comments: I have a slightly problem digesting bell peppers, usually red and orange are not too bad, but when I made them a second time, I used black olives instead of bell pepper, and loved the way they turned out. If bell peppers don’t love your digestive tract, consider that change. I was quite happy with the way they re-heated a couple of days later, when I had them for lunch. Will definitely make this recipe again and again, I hope you’ll give it a try.

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16Mar2025

COTTAGE CHEESE WRAP

Posted in Appetizers, Small Dishes by sallybr

I almost never try “cute” recipes that go viral. To be honest, my last attempt was a certain zucchini flower that ended up as one of the greatest disasters that took place in the Bewitching Kitchen. So I stayed away from the recent fever involving cottage cheese and keto / low-carb / high-protein vibes. That all ended after catching a recent FoodTV The Kitchen episode. Kathy Lee was raving about it. She made some and they all tasted it. Jeff Mauro compared it to a certain Cloud Bread that is also supposed to be low-carb and a good replacement for bread, but it is way too “eggy”. Exactly what I thought, which explains why you’ve never seen me blog about it. This wrap, according to Jeff Mauro, tastes neutral and has perfect texture. I was sold. And wow, I really really loved it!

COTTAGE CHEESE WRAP
(from everywhere in the internet)

Nonstick cooking spray, for greasing
1 + 1/4 cups whole-milk cottage cheese (also works with low-fat)
1/4 teaspoon Herbs the Provence
1/8 teaspoon ground turmeric
1/8 teaspoon black pepper
Pinch kosher salt (optional, cottage cheese is already a bit salty)
1 large egg

Heat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13-inch) with parchment paper and grease with cooking spray. Make sure to add oil to the sides of the pan to facilitate removal.

In a blender or food processor fitted with the blade attachment, add the cottage cheese and all other ingredients. Blend until very smooth, 15 to 20 seconds. Evenly spread on the prepared sheet pan using a rubber or offset spatula into a thin even layer to the edges of the pan.

Bake until cooked through and lightly browned, 30 to 35 minutes. Allow the wrap to cool for 5 to 10 minutes. Remove it from the pan, inverting on a board, lift the paper from the bottom of the wrap. Fill with your choice of goodies, roll, slice in half and…

ENJOY!

to print the recipe, click here

Comments: For my first time making it, I used only ham and mustard inside. I was surprised by how filling the wrap turned out. If you can believe it, I only had half for my lunch, had to save the rest. For something that does not contain any flour, it is quite substantial. It does taste very “neutral”, the texture is pleasing, not eggy at all. You can also bake the wrap and save in the fridge for later, with parchment paper on top, separating several wraps. I will definitely explore the concept further, using different fillings. Now that I am not twisting my nose at the alternate uses for cottage cheese, I have a couple more recipes to try. Stay tuned!

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