archive for July, 2007
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
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 […]
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, […]
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
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
This gluten-free salad is a hit at barbecues, picnics and potlucks.
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
12 egg yolks
¼ cup agave nectar or honey
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 […]
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
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