April 20, 2011
A staple in our weekly dinner rotation.
1 large salmon filet (wild is yummier) or 2 smaller filets -we enjoy skin left on
Place salmon skin down in baking dish lined with foil.
Top salmon with lemon juice, rub with grainy mustard, plop tons of sliced fresh ginger and chopped green onions on it.
Little bit of salt. You can add some parsley/dill here if you want.
Drizzle with some good olive oil.
Bake at 375 for between 20-45 minutes depending on thickness of your filets.
Served this week with wilted spinach, roasted red pepper and sweet potato fries. (other nice options are brown rice, roasted zucchini or eggplant, bean salad)
Voila – you have your daily dose of omega 3.
April 13, 2011
where're the veggies?!
Weekday dins don’t have to be a grind.
Granted, I’m currently a stay-at-home mama so I don’t have to rush back from work, pick up the kidlet from daycare, do a grocery run and dash home etc.
However, dinners are still a circus-like juggling act of getting something thrown together while making sure my newly mobile babe isn’t getting into too much trouble.
Almond-Encrusted Lamby Chops:
Smash some almond slivers in a ziplock bag with handle of knife (or if you’re fancy, a meat tenderizer)
Beat one egg with some worcester sauce, thyme and rosemary.
Dip lamb chops into egg mixture then coat with almonds.
Pre-heat oven to 375. Cook for 20 min then turn and cook for another 15 (medium rare).
I cut some fingerling taters and coated with olive oil/paprika/parsley/pepper/sea salt and roasted in oven for same time as lamb. Cut a red pepper in half, brushed some olive oil on and stuck in there w/ the taters on same pan skin side up.
Tada. A tasty meal that you don’t have to think about once you throw it all in the oven.