Friday, July 29, 2011

Green Granny Pancakes

A nice twist on a regular pancake. This recipe comes from the website

1/4 tsp. nutmeg
1 tsp. cinnnamon
2 large eggs
3 tbsp. melted butter
2 apples peeled and thinly sliced
2 cups milk
2 tbsp.lemon juice
2 cups flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda

1. Whisk eggs, melted butter, and soured milk in a medium bowl. Add to flour mixture with the apples. Cook and serve! MMMMM!

Thursday, July 28, 2011

Salmon with Thai Rice Salad

This recipe is from Food and Wine Magazine's Quick from scratch one-dish meals. The wine they suggest is a rieslings, and more specifically, a kabinett from Gremany.

1 1/2 cups long grain rice

3 tbsp lime juice

3 tbsp Asian fish sauce

2 tbsp cooking oil

3 1/2 tsp sugar

pinch cayenne

1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4 inch dice

3 carrots, grated

4 scallions including green tops, chopped

6 tbsp chopped cilantro or fresh parsley

2 lbs skinless center-cut salmon fillet, cut into 4 pieces

1/4 tsp salt

1/4 tsp fresh-ground black pepper

1. Stir rice into a medium pot of boiling water and cook until done. Drain and rinse with cold water.

2. In a large glass bowl, combine the lime juice, fish sauce, 1 tbsp of the oil, sugar, and cauenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.

3. Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining oil and sprinkle with the alt and pepper. Put the salmon on the pan (does this step not seem a little um....duh). Broil until just done. Put the rice sald on plates and top with salmon.

Curry Grilled Salmon with Creamy Cucumber Sauce

This one is from Canadian Living Magazine:

4 wild Pacific pink salmon fillets
2 tbsp. olive oil, divided
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1 tbsp. curry powder
1/2 cup plain yogurt
1/2 cup diced English cucumber
2 tbsp. fresh basil, chopped
2 tbsp. fresh mint, chopped
1 tbsp. each lemon zest and lemon juice
1 1/2 tsp. sugar

1. Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tbsp. olice oil. Season with 1/4 tsp. salt and 1/8 tsp. of pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.

2. In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice, sugar, salt, and pepper. Mix well.

3. Grill the salmon with the lid closed for 4 to 5 minutes or until it is just cooked through. Serve with the yogurt sauce.

If it is not barbecue season you can cook the salmon unter the broiler!