Tag: sahm

52 New Recipes in 2023, #1/52 Sublime Swordfish

Leave a comment

2 years ago, I started a journey to lose some weight in a healthy way, my New Year’s resolution was to make one healthy snack a week. Well, this year my New Year’s resolution will be to make one new recipe every week for a year. As a domestic engineer, meal planning multiple meals a day is exhausting. I have found that I am more motivated to cook when I am trying something new! So, please leave me some comments if there is a favorite dish you love and want me to try. I am really excited to embark on this culinary adventure and grateful to have you here for the ride! If you haven’t subscribed yet, you can do so at the end of this blog post.

The first new recipe of the year is Swordfish. I decided to try the Best Grilled Swordfish recipe from Tasting Table, and I am so happy I did! This is definitely a recipe I will make again in the future; the taste was sublime. I decided to pair it with pesto spinach and cheese tortellini and sauteed green beans. If you try it, let me know what you think too.

Ingredients

  • 3 lemons
  • 4 sprigs fresh thyme
  • 3 cloves garlic
  • ½ cup olive oil, divided
  • 4 (6-ounce) swordfish steaks
  • 1 ½ teaspoons kosher salt, divided
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh parsley, coarsely chopped
  • ¼ teaspoon red pepper flakes

Instructions

  1. Wash and dry the lemons and fresh herbs.
  2. Zest and juice 1 lemon into a 1-cup glass measuring cup. Juice a second lemon into the cup, but do not zest it. Then, add the thyme to the mixture.
  3. Finely mince the garlic or paste using a garlic press
  4. Add ½ the garlic to the lemon and thyme mixture. Then, add ¼ cup of olive oil. Whisk to combine the marinade.
  5. Dry the swordfish with a paper towel.
  6. Using 1 teaspoon of salt, season both sides of the fish.
  7. Place in a zip-top bag and add the marinade.
  8. Place in a shallow dish and marinate in the fridge for up to 20 minutes.
  9. Meanwhile, make the vinaigrette. Pick the fresh basil leaves and fresh parsley leaves from the stems, and coarsely chop. (You are looking for about ½ cup of each basil and parsley after the leaves have been chopped.)
  10. Add the leaves to a food processor. Add the juice from the remaining lemon, ½ teaspoon of salt, the rest of the garlic, ¼ cup of olive oil, and the red pepper flakes. Pulse until the herbs are finely chopped (do not process until smooth), about 5 to 7 pulses.
  11. Heat the grill using high heat for 7 to 10 minutes. Clean well with a grill brush. Then, reduce the heat to medium.
  12. Remove the fish from the marinade and place it on the grill.
  13. Grill the swordfish for 3 to 5 minutes per side, until it easily releases from the grill and the inside is flaky and opaque — or a probe thermometer registers 130 F in the thickest piece of fish.
  14. If desired, cut an additional lemon in half, and grill it for 3 minutes. Serve with the fish for a final squeeze of freshness.

Montessori 3 part cards and free materials

Leave a comment

Coming up with learning material for my daughter can take up some time! I sure love it when other mama’s share print outs that they’ve already taken the time to put together. I thought it was my time to return the favor!

Montessori 3 part cards consist of three parts.  There is a control card that includes a picture with a word label, a picture card, and a printed word label.

Lessons begin with the control card, then followed by the matching of the picture cards, and ends with the placement of label cards. There are plenty of other ways to utilize these cards with children, depending on their literacy level.

My daughter is 2.5 years old, at this time we use the control card and picture card. Recently, I made a couple 3 part cards to match a couple of the Safari Toob animal figurines.

Dogs Safari Toob and this Rottweiler figurine inspired my first set. Our sweet Rottweiler wasn’t a dog that was included in the original TOOB so we got her separately.

Nature Safari Toob inspired the second set. We see a lot of these animals in Colorado and we are learning them in our Spanish Lingua music class. So naturally, I made a copy in English and one in Spanish.

These 3 part cards are ready to go on their own without the animal figurines, but the figurines do add that bonus fun and are super worth it in my opinion!

Get your Dog 3 part cards here

Nature Animals 3 part cards in English here

Nature Animals 3 part cards (en Español) here

Meals for 2+

Leave a comment

I don’t know about you, but leftovers are not my favorite to eat. To mitigate having so many, I have started cutting everything in half and it is the perfect amount for our small 3 person family. Sometimes there are even leftovers for me or my daughter to have lunch the next day.

So today I wanted to share our go to meatloaf recipe, a perfect comfort food for those cold day cravings. It’s pretty basic and classic, but it’s how we like it. I also started a food Instagram recently, so if you want more meal ideas then I have time to blog check it out!

—–>> https://www.instagram.com/sahmthingtasty/ <<—–

Ingredients

  • 1 pound of 80/20 ground beef
  • ½ envelope of dried onion soup mix
  • 1 beaten egg
  • 3 ounces water
  • ½ Tbsp. Italian seasoning
  • ¾ cup crushed Ritz crackers
  • ½ onion, diced
  • 2 to 3 garlic cloves
  • Glaze:
  • 1/4 cup ketchup
  • 1 tablespoon red wine vinegar (or apple cider vinegar)
  • 1 tablespoon brown sugar
  • Mix, and brush evenly on top of the meatloaf before it goes into the oven.

Directions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Line a loaf pan with aluminum foil or parchment paper
  3. In a large mixing bowl, whisk together onion soup mix, egg, water, and Italian seasoning.
  4. Add the ground beef, breadcrumbs, onions, and garlic, and mix thoroughly until just combined
  5. Place mixture in the loaf pan, pressing down lightly. It is smaller so you will make a “loaf” shape as it won’t fill out the pan. (it might if you double the recipe!)
  6. Bake on the middle rack of the oven for 45 minutes or until the middle reaches at least 165 degrees Fahrenheit
  7. Let it stand for 10-15 minutes before removing from the pan and serving

Notes

  • Don’t overmix the meatloaf or try to press down too much when you fill the pan; this will result in an overly-dense, tough meatloaf.
  • I make the glaze twice so I have extra to drizzle on top after we bake it, yum!