Tuesday, June 30, 2009
In the back of my mind I've been thinking about going on the South Beach Diet again so I picked up the book to look for a recipe. I once made a great poached salmon from the SDB book and I was actually after that recipe but instead I made Phase Three Lemony Fish in Foil...
* I modified the below for one big piece of salmon
4 large fish fillets
1/4 cup diced carrots
1/4 cup diced celery
1/4 cup chopped green onion (I used red onion)
2 tablespoons chopped fresh parsley
2 lemons thinly, sliced
salt and pepper
Heat oven to 350 degrees F. Cut four 2-foot lengths of foil and fold each in half to make a 1-foot square. Place 1 fish fillet slightly below the middle of each square of foil. Sprinkle 1/4 of the carrots, celery, onion, and parsley on each fillet. *I also sprinkled generously with salt and pepper.* Top with lemon slices.
Fold the foil over the fish and crimp the edges together slightly. Place the foil-wrapped fillets on a baking sheet and bake for 15-20 minutes or until the fish flakes easily.
This was very easy and delicious - you get the omega oils from the fish and a serving of veggies. Make sure to squeeze the baked lemons over the fish to get the most lemon flavor as possible.
You may need to add more salt and pepper to taste.
These foil packets would also be good to do on the grill.
Monday, June 29, 2009
1/2 cup flour
2 cups shredded zucchini
3/4 teaspoon salt
1/2 teaspoon pepper
2 eggs, separated
Butter or ketchup for serving
In a bowl, mix flour, zucchini, salt, pepper and egg yolks. In another bowl, beat egg whites until stiff but not dry. Fold into zucchini mixture. Drop by heaping tablespoons into about 1/4-inch hot oil in skillet and brown both sides. Serve immediately.
The batter fries in a layer of canola oil. Make you put them on a plate of paper towels to soak up the excess oil.
A crispy fried delight! I prefer to eat mine with butter but ketchup is supposedly good too.
What to do with the rest of the zucchini....mmm...
Friday, June 26, 2009
Wednesday, June 24, 2009
Tuesday, June 23, 2009
This recipe serves 2.
I've made it twice - the first time with fresh strawberries and the second time with thawed frozen blueberries (pictured).
Monday, June 22, 2009
3 pounds small red potatoes
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine (we just use milk)
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Photo by Bec.
Bec tells me that she has another very similar photo of me where I'm squinting less so we may swap to that one.
Thank you for helping me choose the photos!
Thursday, June 18, 2009
Not many people used them for their drinks but they add color to the table!
Photo by Rebecca
Wednesday, June 17, 2009
Here's the shrimp on the bar-bee! Ok, well not exactly, but... My dad rented a 6 foot charcoal grill for the graduation party. We weren't exactly prepared because the grill got sooo hot and our tongs and potholders were not big enough to shield us from the heat! After a few singed hairs and red arms, we had some delicious grilled meat!
Here is the done shrimp in the chafing dish beside the meatballs (will post about those suckers later).
Photos by Rebecca
Tuesday, June 16, 2009
2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal (can't wait to try this!).
For Arielle's party, I doubled this recipe and it was plenty for a large crowd. Use Paula's recipe as a guide - I began estimating according to what ingredients I had and what looked good. I realize I should have used a little more chopped tomotoes when it was too late. I was also generous with the lime juice - mostly to perserve the avacados, which I added right before serving.
At the party we served this with blue, yellow and white corn chips.
Photo by Rebecca.
Monday, June 15, 2009
Below are 6 photos, all numbered and to the right, is the poll.
Black Bean Salsa with Tortilla Chips
Chicken Satay with Peanut Sauce
Shrimp and Lemon Kabobs
Dilly Potato Salad
I plan to do a little series over the next few days on planning a picnic party - everything from explaining the recipes above to the centerpieces. I hope you check back daily and try some of my ideas this summer!
Our Family Photo on Saturday:
**Photos compliments of Rebecca Sior Photography**
Thursday, June 11, 2009
I wanted to make a potato salad for our church choir picnic last evening. Because there are so many recipes out there for potato salad, I feel like I have to keep experimenting to find my favorite. I love my mom's dilly potato salad (she's making it this weekend) and Susi's German potato salad, but I found something a little different in the June 2009 issue of Country Living. Here it is:
3 pounds red skinned potatoes
1/4 cup chopped white onion (but I used chopped scallions - the white and green parts)
3 chopped hard boiled eggs (I omitted, much to Greg's disappointment)
1/4 cup chopped celery
1/4 cup chopped red pepper
1/2 cup chopped dill pickles
1 tablespoon apple cider vinegar
2 tablespoons dill pickle juice
3/4 cup mayo
salt & pepper
Scrub potatoes and cut out any eyes. Place in a large pot and cover with salted water. Bring to a boil and continue to cook until done - about 40 minutes. Drain.
In a large bowl, add the remaining ingredients. Once potatoes are just cool enough to handle, cut into bite-sized cubes (leave skin on) and add to bowl. Mix all together. Let chill for a few hours for flavors to mix.
It's important to dress your potatoes while they are still warm because the potatoes are porous and you want the flavors of the ingredients to really settle into each bite of potato.
I've learned that I love pickles in my potato salad... mmm!
Tuesday, June 9, 2009
Friday, June 5, 2009
Wednesday, June 3, 2009
*Click on the poster to watch a trailer*
Not only do I love Amy Adams and think Meryl Streep makes a brilliant Julia Child, this movie seems very inspiring to me as I try to find my place in the blogging world. I like Julie's idea to have a specific blog theme - writing about her experience of cooking through Julia's cookbook, every day for an entire year. And the story of how Julia found and built her name in the respected world of cuisine. Just today I've been thinking about some themes I could focus on for my blog (they will remain a secret until I begin one) instead of just writing random food-related posts. I think they have some potential. As I anxiously await the opening day (August 7) of Julie & Julia, I am going to do some more research on the two stories that inspired the movie, and hopefully I too will become inspired enough to think of a clever, attention-grabbing blog series.