cooking for two... medina style!

ok, so justin was here for the long weekend! YEY! =]  we did something very different from the last couple of times we've seen each other- WE DIDN'T HAVE EVERY SINGLE MINUTE OF THE TRIP PLANNED OUT!!!!! =]

we did make a sweet dinner on friday night- garlic mashed potatoes, roasted asparagus, and pan-seared salmon w/ a garlic vinaigrette.  YUM!

ok, so now for the recipe-like list of ingredients and what to do with them... i say it that way because i cannot follow a recipe to save my life- i don't even like measuring ingredients, so be prepared to add a dash of this and a pinch of that! i will attempt to give you measurements, but i will write them like this "~ 1 tbsp"- this means "about 1 tablespoon"... let me know how this works out!

[please note that 95% of the time my recipes will be for 2 portions, even when justin isn't here- i always take my yummy left-overs to work for lunch]

garlic mashed potatoes:
4 med red skinned potatoes, peeled and cut in 1/4s
~ 1/4 cup 2% milk
~ 1 tbsp reduced fat butter
~ 1 tbsp garlic, pasted [sprinkle minced garlic w/ a little kosher salt.  crush with back of knife blade]
s+p to taste
bring large pot with water and potatoes to a boil.  salt liberally [adding salt now will save you from adding a ton later! ;)] boil for ~20 min.  drain and return to hot pot [will evaporate excess water].  add milk, butter, and garlic.  mash to your heart's delight.  add s+p to taste. 

roasted asparagus
~ 1 lb asparagus
~ 1 tbsp olive oil
~ 1 tsp garlic, pasted
s+p to taste
preheat oven to 400.  trim asparagus by holding each end of 1 stalk in each hand and bend the stalk so that it's arching upward- it'll snap where the stalk is dry.  use this stalk as a guide when cutting the rest of the asparagus.  rinse & dry.  place on a baking sheet.  add olive oil, garlic, s+p.  toss with your hands.  roast for about 30 min, tossing once or twice.

pan-seared salmon w. garlic vinaigrette
2 salmon fillets, skinless
~ 2 tbsp red wine vinegar
~ 4 tbsp olive oil
~ 1 tbsp garlic, minced
~ 1 tbsp dijon mustard
~ 1 tbsp lt brown sugar
dash chili powder
s+p to taste

whisk all ingredients, except salmon, in a shallow dish until emulsified [make sure there are no oily bubbles- it'll start to look a little creamy].  reserve a little vinaigrette for later.  place salmon fillets in dish, turn once so that both sides are covered. let sit ~ 30 min, turning once.  preheat grill pan over med high heat w/ a little olive.  gently shake off excess marinade from fillets and grill for about 4 min on each side. remove from pan & drizzle a little of the reserved vinaigrette over top.  [i also drizzled a little over the asparagus]

garlic, s+p... what could possible go wrong?!  this could be a little boring if done incorrectly.  however, the little hint of acid from the vinegar and the sweetness from the brown sugar in the vinaigrette really wake up the tastebuds and prevent them from getting bored.

ENJOY! ;)