archive for July, 2007

Salmon with Anchovy Olive Tapenade

Posted on July 31, 2007

I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega 3’s. Lately, I’ve been on a quest to create salmon toppings that disguise the fishy flavor. Here’s one that worked well.

Salmon with Anchovy Olive Tapenade

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4 (4 ounce) fillets wild salmon
¼ cup lemon juice, freshly squeezed
1 tablespoon salted anchovies, chopped
1 tablespoon rosemary, minced
1 cup black kalamata olives, pitted
2 cloves garlic, minced
2 tablespoons olive oil

Rinse salmon fillets, place in a 7 x 11 inch baking ... read more →

Dogs In a Garden

Posted on July 27, 2007

The boys have declared a salmon boycott and reserved their right to eat an alternate protein on salmon night.

Tonight, my younger son chose to exercise his boycott with a hot dog, organic turkey, of course; not to sound snobby, but I make quite certain that when my children eat animal products, they are from clean sources (no hormones, pesticides, antibiotics).

He sat staring at the hot dog on his plate for a moment, then looked up at me and said, “Mommy, ... read more →

Cherry Orange Salad

Posted on July 26, 2007

My boys love this salad. Packed with fruit and full of good greens, they just can’t say no to this one.

Cherry Orange Salad

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4 cups mesclun greens
3 oranges, sliced into triangle wedges
1 cup cherries, pitted and cut in half
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Place greens, orange triangles and cherries in a medium salad bowl
Drizzle with olive oil and vinegar
Toss and serve

Serves 6

This gluten-free salad is a hit at barbecues, picnics and potlucks.

Lemon Pudding Parfait

Posted on July 12, 2007

After making too many gluten free angel food cakes and being left with more egg yolks than I knew what to do with, I decided to make this lemon gluten free pudding. It’s quick, sweet and refreshing.

Lemon Pudding Parfait

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12 egg yolks
¼ cup agave nectar
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream

Place egg yolks, agave, and salt in a medium sauce pan
While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon ... read more →

Yogurt with Orange and Coconut

Posted on July 5, 2007

Yum. My boys love this dish and somehow, a few simple ingredients thrown together look so elegant and appetizing. This easy snack for two takes mere minutes to make.

Yogurt with Orange and Coconut

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2 cups yogurt (I prefer Organic Nancy’s Whole Milk Yogurt)
2 oranges, peeled and sliced
¼ cup coconut flakes

Take out 2 medium bowls and place orange slices in each one
Spoon 1 cup of yogurt over orange slices in each bowl
Sprinkle concoction with coconut flakes
Enjoy!

Serves 2