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Archive for April, 2010

This was a great dinner if I do say so myself – and easy too – I promise.

Dice 1 small to medium onion
saute in a tablespoon of vegetable oil
add 8 oz of chopped chicken and lightly brown
add three heaping tablespoons of curry paste – I use Patak’s
blend together – add about 1/4 cup of water
add 1 can of chopped tomatoes blend together and let it come to a boil
lower heat to simmer and add chopped fresh broccoli
Simmer for about 25 minutes uncovered – stirring occasionally.
Serve over cooked rice – I used white basmati rice – it would work well with brown or short grain rice as well.
This was a nicely spiced, but not spicy dish and a lovely way to end the week! I will definitely add this dish into the rotation. I think next time I might try chopped potatoes instead of the chicken…I’ll let you know how that turns out.

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spinach, feta, rice pie

Originally uploaded by lyricalmezzo

I served this alongside the glazed salmon…it also makes great leftovers.

Saute 3/4 cup of chopped onion;
add salt and pepper (1/2 tsp. each);
and 2 tbls of flour;
slowly add 1 1/2 cups of milk;
whisk together and let simmer for 1 minute then remove from heat;
add thawed and drained 10 ounce package of chopped spinach 1 egg and 2 egg whites, 1/4 cup of feta and 2 cups of cooked rice.
Add all to a greased casserole dish sprinkle with Parmesan and put in 400 degree oven for about 35 minutes.

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I got this great salmon on my last trip to Atlanta at Trader Joe’s. Honestly I have almost stopped eating salmon at all since what I can get in the stores with any regularity is farm raised with color added and to me it just doesn’t taste good – it tends to be oily and flavorless. This salmon was wild caught salmon – another animal altogether – pardon the pun. I decided to glaze the salmon with this really simple recipe. In a shallow dish put about 2 tablespoons of spicy mustard, about 2 tablespoons of honey and about 1/2 cup of soy sauce – stir until well blended – add salmon fillets and marinate for at least one hour. When you are ready to cook them simply grease a saute pan and add the salmon fillets – as the glaze cooks off add more from the marinade – just before the salmon is done add the remaining marinade and let it come to simmer – remove and plate salmon and drizzle with remaining glaze – YUM.

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