Sunday, November 8, 2020
The other day I Googled, "How has COVID changed grocery shopping?". I looked at few suggested sites and they basically all said the same thing. It seems that people aren't going shopping as often, but when they do, they stock up. Apparently, frozen food is popular. But not stuff like T.V. dinners or burritos in wrappers! Even though some cooking fatigue is setting in, people are buying frozen ingredients to cook with. In the recipe posted here, the salmon and peas came from the freezer section. I followed the package directions by soaking the still vacuum sealed fish until it was thawed, and I ended up throwing the frozen peas directly into the cooking rice. It all turned out better than fine - it was yummy! Plus, it was something different!
How has everyone's COVID era grocery shopping and cooking been going? Let me know at email@example.com
Ingredients and Directions
Lemony Rice - Yields Four 3/4 Cup Servings
4 garlic cloves, minced or put through a press2 tablespoons olive or vegetable oil1 cup rice1 (14.5 oz.) can chicken broth1/3 cup water1 carrot, peeled and chopped in small pieces1/4 cup lemon juice1/4 teaspoon pepper1/2 cup frozen peas
Place oil in pan over medium low heat. When oil is warmed, add garlic and sauté for 30 seconds.
Add rice and stir well. Pour in broth and water and scrape up any bits clinging to the bottom of the pan. Add carrots, pepper and lemon juice. Bring to boil. Turn heat down to low and cover.
Follow the cooking time on the rice package, and stir in peas during the last five minutes of cooking.
Grilled or Baked Salmon
For each piece of salmon:
1/8 teaspoon garlic salt
1/8 teaspoon lemon pepper
1/8 teaspoon dried dill
1 lemon slice
1 teaspoon olive oil
Sprinkle each piece of salmon with the garlic salt, lemon pepper and dried dill. Place a lemon slice on each. Pour the olive oil over the too. Flip the lemon slice over so the seasoning shows.
Grill over medium high heat or grill at 375 degrees for 12 to 14 minutes. The fish is done when it flakes easily and doesn’t look translucent and raw inside. The time needed depends on the thickness of the pieces.
To serve, spoon 3/4 cup lemony rice on each plate. Place a cooked piece of salmon on top.
Saturday, October 17, 2020
Straight above is a photo of Bondi Beach in Sydney taken in December 2016. I remember it was a gloomy, overcast day and it didn't look glamorous at all. Roy and I were visiting Jennifer and Allison while they were spending a year exploring Australia and traveling to countries close to that part of the world. For a short time, Jennifer worked at a place named Sejuiced. (I can only imagine how clever someone must of thought they were when they thought up the name.) It was a walk-up juice bar in Bondi Pavilion on Queen Elizabeth Drive. One of her tasks was to make a big vat of Bircher to be ready for sale the next morning.
The other day, Jennifer mentioned Bircher and explained to me what it was. It's Swiss in origin and. like foods of many other nationalities, found its way to Australia. Basically, it's a type of overnight oatmeal made with apple juice. The version she made at Sejuiced included yogurt to increase the protein, shredded apples, unsweet coconut and a bit of cinnamon. It seemed so fall forward that I had to give it a try. Yes, it's yummy! It can be zapped in the microwave if a warm breakfast is desired- just don't tell anyone who knows about Bircher! It's usually served straight out of the refrigerator or room temperature.
Ingredients and Directions - Four Servings
Sunday, August 16, 2020
This tasty salad is full of ingredients that have a reputation of being very good for health. The mango is hydrating, the broccoli is high in vitamin C, the ginger boosts immunity, the walnuts have omega 3, the apple cider vinegar supposedly prevents nasty problems and the curry-like spices jump start it all!
But I think what really helps to keep us from experiencing disagreeable maladies is the kindnesses we extend to others, the positive thoughts we have and the love in our hearts. No doubt, it’s hate and the inability to see another’s viewpoint that makes us sick!
So join me in letting go of old resentments and please- let me know if you enjoyed this yummy side dish!
Ingredients for Four Servings:
2 mangoes cut into cubes or 2 cups frozen mango cubes
1 head broccoli, cut into small bite sized florets
3 tablespoons minced purple onion
¼ cup chopped walnuts
¼ cup raisins
¼ cup golden raisins
1 thumb sized piece of ginger, grated (or 1 teaspoon ground)
½ cup olive oil
¼ cup apple cider vinegar
2 teaspoons honey
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
½ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder or 1 garlic clove put through press
¼ teaspoon cinnamon
1/8 teaspoon chili flakes
In a large bowl gently mix the florets, mango cubes, onions, walnuts, raisins and grated ginger.
Whisk together all the dressing ingredients: oil, vinegar, honey, coriander, cumin, salt, pepper, garlic, cinnamon and chili flakes.
Pour dressing over ingredients in bowl and gently toss.
Sunday, August 9, 2020
I am a Hoosier from Indiana, but I'm no stranger to Michigan. For years and years, I’ve spent time every summer at our family cottage on Elk Lake. My grandparent bought it when I was very small and now I share it with my sister and brother. After all this time, how could I have missed olive burgers?
Heat grill or pan to medium heat and cook on each side About 5 to 7 minutes according to how well done desired.
Toast the buns on the grill or oven during the last 2 or 3 minutes of cooking. Not necessary, but a nice touch. Keep an eye on them though- they can go from toasty brown to burnt black in a matter of seconds!
While the burgers are sizzling, make the sauce.
Assemble by placing a burger in each bun. Top with a couple tablespoons of olive sauce. Place lettuce, tomato and red onion slices on top.