1 head romaine lettuce (or whatever greens you have handy–this is what I had handy) chopped
1 small onion diced
2 cloves garlic minced
2 Tbs olive oil
While you are cooking your salmon (20 minutes at 425 for medium well–10 for rare), sautee all your veggies (not the lettuce!) over a medium heat in the olive oil. When your veggies are just barely tender, remove them from the heat, transfer into something chill safe, and chill enough that when you mix them into your lettuce, your lettuce doesn’t wilt.
Mix all your veg and lettuce and remove fish from the oven. Split into 2 large salads, top with 2 oz of goat cheese each, then lovingly nestle your salmon on top of the greens. This will serve 2 adults and one child–if the child splits half your salmon with you. You will have to peel and cut an apple for the child because he will look at the asparagus and start to cry. You will have enough salad left over for tomorrow’s lunch.
You won’t need dressing because the goat cheese serves as flavor, but you could make your tastebuds very happy with a few drizzles of balsamic vinegar.
I happened to make a nice rub for chicken. Here it is:
3:1:1 ratio of garlic paste, lime juice, lemon juice
Dash of paprika
Dash of chili powder
Salt & Pepper to taste
Rub that on chicken breasts, then let it sit for about 10 minutes before grilling, roasting, whatever. Nice flavor with a little kick. We don’t have a grill, and I wanted prettier chicken. So, I used my Hamilton Beach electric griddle, and heated a cooling rack on it. I seared both sides of my chicken breasts on that rack, faking up some pretty grill marks in the process, before butterflying them to cook through on the griddle. The result was pretty looking, and really moist and tasty. There is probably some safety hazard reason that I shouldn’t have done this…
All mixed together and tossed with 1 tsp lime juice, and salt & pepper to taste.
With some grilled onions on the side. Makes a nice summer meal. Actually, it makes 3 nice summer meals.
I put the above on a salad for my mom, put it in tacos for B and me, and gave the chicken by itself to Thor, with a spoonful of the salsa and a tiny side salad. Four, because B and I are polished off the leftovers as quesadillas this morning. Salad was served with Ranch on the side, and tacos were served with Sour cream/Horseradish sauce.
2:1, sour cream and creamy horseradish, mix well and let your sinuses open with the soaring glory of the flavor.
I am not much of a cook. I’m okay, but it’s real work. My greatest accomplishment of the year was not setting anything on fire, and I managed to fry chicken last week. Since we’ve moved into the new place, and since my commute and Thor’s school line up with it, I am endeavoring to cook at home every week night. I thought I would share my adventures.
We didn’t move our whole kitchen into the townhouse. Right now, I have a single pot, a single skillet, a baking square, and a le creuset dutch oven to work with. I won’t move my whole kitchen until we’re in our new place, but next weekend I’m going to go get the rest of my le creuset set, so I’ll have another skillet, and a couple more pots. Until then, my cooking is all about timing out what I need to cook first.
B doesn’t like to eat vegetables, but does like salad, so I served three of those last week. Ahead of time, I chopped up red, yellow, and green peppers, and carrots, and put those in baggies. I bought shelled pistachios, and bags of salad. I split out the salad into gigantic ziplocs, then, as I served, would add peppers, carrots and nuts, and B’s favorite salad dressing, shake and plate.