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Monday, June 27, 2016

Sauteed Salmon




This was one of the best ways I have had salmon. My hubby had it with the feta and I had it without.

olive oil
fresh lemon
almond meal
salt and pepper
salmon filet

Optional: For the topping: chopped nectarine, fresh basil , optional (feta cheese)

Heat your skillet either with pam or olive oil. I used olive oil because it gives it nice flavor.  Dip the filet in almond meal on both sides pressing it into the fish lightly.  Place in the heated pan and sprinkle with salt and pepper. Cook 3-4 minutes on each side until done. Squeeze some fresh lemon over the filet.

For a topping or a side dish chop up a nectarine adding fresh basil. Add feta if desired.

Grain free almond bread



I received this recipe from my niece. It is grain free and tasty and quick to whip up!

2 & 1/4 cup almond flour (meal)
1/2 tsp baking soda
1/2 tsp of fine textured celtic sea salt (I just used normal salt)
5 large eggs
1 Tablespoon of apple cider vinegar
1 Tablespoon of extra virgin olive oil
1 & 1/2 Tab of sweetener if desired (honey, or maple syrup or sugar). I just used a tiny bit

Grease a 9 by 5 loaf pan with olive oil . Place parchment paper on the bottom. Preheat the oven. Cook at 325 for a glass pan or 350 F for a metal pan. Mix the dry ingredients. Mix the wet ingredients. Combine them both and pour into the pan. Bake for 35-45 minutes or until a toothpick comes out clean---I may have cooked mine a bit more because I wanted the golden color.

Remove from oven when done. Place on a cooling rack. After it has cooled a while loosen the sides with a butter knife and turn over to slip it out. I only waited about ten minutes , but some people wait anywhere between 30 minutes and longer. Mine was nice and firm so I only waited about ten minutes.

The loaf comes out about 2 inches or a bit more in height. People have said you only fill the pan half full or it will not cook properly. Don't open the oven until near the end of the cooking time . I might try it in a slightly smaller pan next time to see how it turns out. Either way this is nice!


Wednesday, June 22, 2016

Raw summer tomato sauce for pasta



My husband made this dish which he found in this months AARP magazine. I can't eat some of the ingredients, but he loved it.  Here is what he said:

I tried a really good simple thing called "Raw Summer Tomato Sauce for Pasta".  It was really good, but will leave you with serious bad breath, so make sure you have some gum or mints on hand.

2 lbs. ripe tomatoes at room temp.
2-3 garlic cloves
1/2 teaspoon salt
6 large basil leaves
1/4 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Grated cheese (optional)
Good also with some canned salmon or fresh--Optional!

Cut the tomatoes into 1" chunks, capturing the juice in a large mixing bowl.  Smash the garlic and peel; then chop it finely and crush with a little of the salt into a coarse paste.  Scatter the garlic over the tomatoes and mix gently.  Chop the basil leaves and scatter on the tomatoes.  Sprinkle the red pepper on top and mix.  Pour in the oil, mix again, and let stand for 1-2 hours.

Toss into pasta and enjoy with a glass of wine!  You can add salmon or chicken if desired.