Feb 13
I had been wanting to make Oven Baked Salmon with a cream sauce for a long time. I finally got around to it and thought this would be something nice to make for two…or you could bake an entire Salmon to feed at least 4 people.
Oven Baked Salmon
Ingredients (2 people):
approximately 1 lb salmon
1/2 cup whip cream — less or more depending on the amount of cream you want to use
1/2 cup milk (preferably fat free milk)– if you use less cream you can add more milk
1 teaspoon flour
1/2 teaspoon starch
1 teaspoon garlic –finely chopped
1 tablespoon butter
salt and pepper
garlic powder
red pepper (optional)
dry parsley flakes (optional)
steam vegetables –you can buy a ready bag or fresh vegetables of your choice to steam
Directions:
Steam the vegetables (or boil in water) and while they are steaming prepare the fish. Place the salmon on a baking sheet after covering the sheet baking sheet with foil. Add salt, pepper, parsley flakes, and, garlic powder to the Salmon. Preheat the oven to 450 degrees Fahrenheit, and once the oven is ready place the Salmon into the oven and bake for approximately 15 minutes. Note: after the vegetables are ready you can add some salt and pepper to the vegetables to add some flavor.
For the Sauce:
Heat the butter (on medium low heat) in a pot and then add the flour and stir the contents around until the flour is mixed in well with the butter. Add the milk, cream, starch and mix all the ingredients. Add the garlic, salt, pepper, and red pepper then stir all the contents. If you want the sauce to be thicker leave it on the stove top a bit longer and constantly stir the sauce.
Once everything is ready you can serve the Salmon with a bit of the cream sauce on top. Note: the sauce can be a bit creamy and does get thick fast, so don’t leave it on the stove top for too long if you don’t want it to thicken too much.
Tagged with: Flour • Garlic • Milk • Salmon • Starch • Whip Cream
Feb 03
Soup-e Jo (Barley Soup) is different than Aash-e Jo and is far creamier in taste and has no beans or sabzi. The soup is creamy and has whip cream … not exactly a healthy choice, but I think its okay to bend the rules once in awhile and eat something rich and tasty 
Soup e Jo
Ingredients (6-8 servings):
1/2 cup Pearled Barley
5 - 6 cups meat broth (no fat) or water — use meat broth for more flavor… I used water and it was still full of flavor
3 tablespoons grated carrot
200 grams whip cream
2 cups milk
80 - 100 grams butter
4 -5 tablespoons flour
salt and pepper
Directions:
It may be best to soak the barley for 1 to 2 hours prior to cooking the soup. This will speed up the cooking process.
In a medium to large pot pour in the meat broth or water and place on stove top (medium heat). Add the barley to the water and allow it to cook for approximately 20 - 30 minutes (cover the pot while the barley is cooking). Add the grated carrot then prepare the white sauce (as described below) to add to the soup.
White sauce (makes approximately 2 cups):
In a small pot pour in the flour and while stirring gradually pour the milk into the pot. Once the flour is completely dissolved in the milk place it on the stove (on medium heat) and stir constantly. Once the mixture begins to thicken add some salt, pepper, and the butter. Note: I used only 80 grams of butter, but you can choose to use a little less or a little more. Once it comes to a boil remove the pot from the heat and pour in 100 grams of whip cream and stir.
Now once the white sauce is ready you want to add the sauce to the soup and stir the contents together. You want to let the soup cook on medium-low heat until it thickens a bit and is ready. Add some salt and pepper to the soup as needed/desired. I recommend letter the soup cook for 2-3 hours on medium-low heat.
Once the soup is ready you can add the additional 100 grams of whip cream after removing from the stove top. Note: I only added part of the whip cream… and the soup was still rich and creamy.
You can also add a bit of cilantro or parsley to the soup at the very end :D.
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Tagged with: Barley • Carrot • Cilantro • Cream • Flour • Milk
Sep 24
I have been wanting to make this for a long time! Thought why not today when I am slightly bored and have already taken care of all my errands for the day 
Shir Berenj
Ingredients:
1 cup rice
6-7 cups milk
half a cup or less Rose water
khameh (whip cream) - (optional)
sugar (optional)
hail (cardamom) - (optional)
Directions:
For the rice to get softer faster, you can soak it in water two hours prior to starting the cooking. In a pot, put about 1-2 cups water with the rice and allow it to soften…on a medium temperature on the stove. Once it appears that the rice has softened a bit you can add your milk. You will want to stir occasionally to make sure the contents of the pot are mixing and not sticking to the bottom. Once the mixture thickens (may take awhile) then you can add the rose water. Allow it to cook and additional 15-25 minutes. If you choose to add whip cream you can do so at this time. The whip cream will give it a creamer taste.
I usually like to have shir berenj that is sweet, so I add sugar as well. And at times (like this time) I even added some ground cardamom to give it an additional aroma and taste. Rose water alone does provide that was well…and some people don’t like cardamom that much.
At the end when everything is thick and added, pour the contents of the pot into a large bowl, or a combination of different sized bowls. Allow it to cool and then serve. After it cools down I usually cover it and leave it in the fridge to preserve it.
Tagged with: Cardamom • Milk • Rice • Sugar • Whip Cream
