April 7, 2020
Hi Cooped Up Cooking with Katie Fans! Here are the 3 recipes featured in my most recent Facebook livestream: HAVE YOU ALWAYS WANTED TO TRY A 4-WAY INGREDIENT DINNER?! LOL. Each of these recipes require just 4 ingredients!! My daughter Becca and I are doing our livestreams (just featured on NBC News!!) every Sunday, Tuesday and Thursday at 3pm PST. Friend me here on Facebook to tune-in!
1 pound salmon, skin on
Zest and juice of 1 orange
1/4 cup hoisin sauce
1/4 cup lite soy sauce
Pre-heat oven to 400 degrees F.
Combine the last three ingredients in a small bowl. Place the marinade in a resealable gallon bag. Place the salmon into the bag and refrigerate for 20 minutes. Turn the salmon halfway.
Roast salmon on a sheet pan for approximately 15 minutes or until desired doneness.
While the salmon is cooking, pour the remaining marinade into a saucepan over medium high heat. Bring to a boil, then reduce heat to medium-low and simmer for 14 minutes or until the marinade forms a glaze.
Serve immediately with Coconut Lime Rice.
Coconut Lime Rice
1 ¼ cups raw white jasmine rice
One 13.5 ounce can coconut milk
½ teaspoon salt
1 tablespoon freshly squeezed lime juice
Make the rice: Rinse the rice in a large bowl with cool water until water runs clear. Drain rice. Combine rice, coconut milk, 3/4 cup water and salt in a medium saucepan. Cover and bring to a boil. Reduce to a simmer and cook until rice is tender and the liquid has been absorbed, about 25 minutes. Stir in the lime juice and fluff with a fork. Cover and keep warm. Garnish with chopped cilantro if desired.
1/2 cup all-purpose flour
2 large eggs at room temperature
1/4 cup bittersweet chocolate chips
Preheat oven to 350F. Line an 8″x8″ baking pan with parchment paper or spray with cooking spray.
In a large mixing bowl, whisk eggs. Add Nutella and whisk for 30 seconds.
Sift in flour and mix everything with a spatula. Add chocolate chips and fold them in.
Pour into baking pan and bake for 16-18 minutes.