I just made this tasty salmon for dinner. Very quick as far as hands-on time, but there's about 40 minutes of time involved in simmering, marinating and cooking so plan accordingly.
Looking in my fridge for some veggies was a bit disheartening but I came up with a side that went so well with the salmon I will always make them together. I shredded some brussel sprouts and green cabbage and sauteed in olive oil and garlic. Once they were bright green--about 5 minutes on medium high heat, I stirred in about 2 T of the sauce from the salmon and cooked about a minute more. Tasty and crunchy. I served all of this with some Yukon Golds whipped with 1T butter and enough milk to make them smooth.
All in all a fast dinner that was healthy and impressed my hubs. What more can a girl ask for?
VEW
Wednesday, October 28, 2009
Wednesday, October 7, 2009
Stocking My Freezer
If there is one comfort to a summer that passes too quickly, it is that the onset of Autumn brings with it an intense nesting instinct in me. Suddenly all the things that I couldn't be bothered with when the sun was shining and the gardens were growing become like long-lost friends with which I can't wait to get reacquainted.
My plans this year are perhaps my most ambitious. Without getting preachy I'll just say that I've learned a lot from reading books, researching, talking with friends and participating in a CSA. The knowledge I've gained demands that I be a better steward of the earth and its inhabitants, as well as my family's health. To that end I'm trying to eat more whole foods, and buy only things that are responsibly grown. I felt like I was doing a good job before, but I want to do more. I've been trying to figure out which staples/snacks in our house I can make from scratch without too much trouble, and thus remove us at least another step from the industrialized food chain. The list will only increase I'm sure, but so far I've been making or planning to make the following things and will post recipes when I am not just satisfied, but thrilled with the results:
Wheat bread for my kids' sandwiches
Artisan breads
Crackers for my husband's snacking
Hummus
Marinara sauce to stave off ordering pizza in a pinch
Various pastas
Bagels
Cheese
Pickles
It's so fun to realize how easy it is to make things that all my life have come in a box or jar or cellophane, and even the most pathetic effort generally bests the store bought version as is usually true with homemade things. Please feel free to share any tips, sites, or recipes that fit the bill!
VEW
My plans this year are perhaps my most ambitious. Without getting preachy I'll just say that I've learned a lot from reading books, researching, talking with friends and participating in a CSA. The knowledge I've gained demands that I be a better steward of the earth and its inhabitants, as well as my family's health. To that end I'm trying to eat more whole foods, and buy only things that are responsibly grown. I felt like I was doing a good job before, but I want to do more. I've been trying to figure out which staples/snacks in our house I can make from scratch without too much trouble, and thus remove us at least another step from the industrialized food chain. The list will only increase I'm sure, but so far I've been making or planning to make the following things and will post recipes when I am not just satisfied, but thrilled with the results:
Wheat bread for my kids' sandwiches
Artisan breads
Crackers for my husband's snacking
Hummus
Marinara sauce to stave off ordering pizza in a pinch
Various pastas
Bagels
Cheese
Pickles
It's so fun to realize how easy it is to make things that all my life have come in a box or jar or cellophane, and even the most pathetic effort generally bests the store bought version as is usually true with homemade things. Please feel free to share any tips, sites, or recipes that fit the bill!
VEW
The Best Hummus
We eat a lot of hummus around here. I used to make it from canned chick peas until one day, desiring to eat foods as close to their natural state as possible, I wondered if I could find dried chick peas at my grocery store. I did and the resultant hummus was fabulous. I will never go back to canned. Not only do more nutrients remain in the final product compared with canned peas, the texture is unparalleled. This was as good as any restaurant hummus I've had and it was really easy. I make it to taste (I love the addition of freshly ground cumin and I like the tang that the addition of sumac adds), and started out working from this recipe.
If you eat hummus you really must give this a try. Yes, you have to plan ahead a bit since the chick peas require overnight soaking, but other than that, there really is very little time different between cracking open a can and giving your soaked peas a quick soak and boil. Oh, and peas you don't use right away can be frozen after they're boiled, making your next batch even easier than your first. I now maintain a steady supply of ready to go chick peas in the freezer.
VEW
If you eat hummus you really must give this a try. Yes, you have to plan ahead a bit since the chick peas require overnight soaking, but other than that, there really is very little time different between cracking open a can and giving your soaked peas a quick soak and boil. Oh, and peas you don't use right away can be frozen after they're boiled, making your next batch even easier than your first. I now maintain a steady supply of ready to go chick peas in the freezer.
VEW
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