Broiled Salmon on Zucchini Shreds with Wild Rice

This meal is simple but absolutely AH-mazing! It’s 3 little processes put together to make for a lovely celebration or to make any day special. The wild rice takes the longest to cook, almost an hour so let’s start with that.

1 cup wild rice

5-6 baby Bella mushrooms, chopped

2 shallots, minced

2 1/3 cup water or a combination of water and chicken stock

1 TBSP butter

Into a medium saucepan on medium-high heat, add butter to melt. Add chopped mushrooms and shallots. Cook and stir til tender, about 5 minutes. Add rice, stirring to coat with fat and to get a little browning action (read FLAVOR). Then, add your chosen liquid to the hot pan. It’s going to steam up immediately so keep your hands and face back! Bring it to a boil, reduce heat to simmer and place lid on pan. Give it 55 minutes or until all liquid has been absorbed. Optional: Stir in a few leaves of chard that have been sliced into thin confetti once the cooking is complete. This makes it green and gorgeous and even more delish!

Now, the salmon! Line a baking sheet with foil or parchment paper. Preheat oven to 350 degrees. Place the salmon filets, skin side down, on your lined pan. Sprinkle a coating of Old Bay with Blackened Seasoning over the top. (If you have regular Old Bay, just add a bit of brown sugar, honey or molasses.) If you have balsamic vinegar, brush it on and smear the spices around to coat all the way to the edge. I used Con Olio’s Espresso Bean balsamic vinegar and a swirl of their Blood Orange olive oil. Yeah, baby! For a final flourish, sprinkle with garlic salt flakes. Now, into the pre-heated oven it goes! Switch from conventional heating to broil (the pre-heating will begin to cook the fish through while the broiler browns the top.) This should take 6-8 minutes, but watch closely so it doesn’t burn or over cook. You can find specialty oil and vinegar shops in larger cities. I found Con Olio on my last trip to Austin and went a little beserk (in a good way!). Here’s a link if to their website for online shopping: http://www.conolios.com/

For the zucchini shreds, you will need approximately 1 zuke per person. Just wash and shred. So easy! You are going to love this! Heat a large skillet to medium high heat and add 1 TBSP coconut oil. When the oil is shimmering, add the shreds. Salt with good salt (Himalayan or Celtic Sea Salt) to taste. Stir and coat all shreds for 3-5 minutes, or until preferred doneness.

To plate: Create a bed of the zucchini and top with the broiled-to-perfection salmon. Spoon the wild rice next to this loveliness and get busy!

Father’s Day!

My Dad is absolutely the most optimistic person I have ever met. It is an adventure to simply be in his presence. I have been told I have his smile, and maybe I do. But, more likely, I think I have his inherent enthusiasm for life. I would normally say “joie de vivre”, but he’s not French (neither am I) and he doesn’t go much for fancy talking. When I say he is optimistic and enthusiastic, I mean he absolutely expects the best possible outcome from any situation. This is a wonderful gift. With this knowing, the outcome may or may not be what you are hoping for, but there is a deep trust that the Universe is in control and things are as they should be. He’s a terrible planner. Wait, maybe he’s a fantastic planner. He’s a “planner” – but, you have to know that “the plan” will be changed numerous times. Details, phone calls, what if’s and everything affecting “the plan”. Maybe that makes him a really great planner? I don’t know. I have very rarely heard him speak badly of anyone. If he did, I can guarantee he or she really did do something to warrant his comment. He loves a good joke and can call up a dozen that apply to any given situation. He loves to laugh and he laughs with his whole face. His eyes light up, his mouth opens and out comes a sound of pure joy. I love to make my Dad laugh and he always laughs at my jokes, no matter how corny. Just as I have at his over my entire life. He has amazingly good luck. I believe this comes from the previously described expectation of goodness. When you are throwing around that much positive energy, a lot of it circles back to you. He looks for the good in people and when he witnesses otherwise, tends to forget. Seriously! He just doesn’t quite remember most “bad” things that happen, especially if some time has passed. We can talk about old ski trips and any sort of fun we have had but, the negative stuff is mostly just filtered out along the way. It’s really a great way to live your life. He’s generous, caring and smart (although he might disagree). If you have been a friend of my Dad’s for a while, he’s going to remember your birthday and call you on that day to wish you a Happy Birthday. If he loves you, he will sing. His life has not been without some pain. He lost his own Dad when he was in his early 30’s and a daughter, my older sister, almost 5 years ago. But, he’s one of those people that make you think “Nothing bad has ever happened to this person” because that’s exactly what he projects. I love him and so do a whole lot of others. I just got really lucky in the Dad Department. xo

Coconut Oil for Stye

I am not posting a picture of my stye. It wasn’t a bad one and if you want to see an image – get to Googling! Suffice it to say, they are painful red swellings on the eyelid. Traditional treatment includes hot compresses and avoidance of eye makeup. Or a trip to the eye doctor in severe cases. I have stopped my last 2 styes in their tracks by using organic coconut oil at first symptoms. Coconut oil has a myriad of uses and this may be my favorite. It’s antibacterial, antimicrobial and antibiotic. Basically, it’s magic!

We have used lots of different brands and have been pleased with almost all. Just be sure you are getting cold-pressed, extra virgin, ORGANIC versions. So, for stye treatment, first wash your hands thoroughly and remove any eye makeup. Take a small amount (pea-sized) and allow the heat from your hands to melt it. Using a very soft touch, pull the bottom eyelid away (kind of like you are inserting a contact lens) and use your other hand to apply the melted coconut oil to the bottom of the eye and tear duct. This is easier if you turn your gaze away. Using the same soft touch, spread the coconut oil up underneath the top eyelashes and around the eyelid. You will probably experience a haziness from the oil coating. That’s OK. The coconut oil should not burn or cause any discomfort. I do this just before bedtime and then it doesn’t matter if your vision is cloudy. Apply 2-3 times per day. Forgo makeup and keep your hands out of your eyes, otherwise! Styes are contagious and can be spread to the other eye – so wash hands well before touching unaffected eye. Hot compresses are also helpful. My favorite way to do this is using a steeped tea bag – especially chamomile or green tea. Just squeeze the tea bag to remove excess water and hold the hot tea bag on the affected eye. Be patient. It may take a couple of days before all the swelling abates but if it seems to be worsening or excessively painful, seek care from your provider.

Asparagus Frittata

Oh Man! I love a good frittata! Some sweet friends showed up with a lovely batch of asparagus fresh from their family garden and I knew immediately what would be happening. A frittata! Thank you, Brian & Karen!

Although it sounds fancy, a frittata is just a baked omelet. Your frittata will only be as good as your eggs, so choose wisely. Connect with sources at your local farmers market or by asking around – you will be surprised how easy it is to find free pastured, local and sustainable eggs – and they have the most gorgeous orange yolks to boot!

To create:

1 medium onion, chopped

1 bunch asparagus (12-15 medium stalks or 20+ pencil stalks), chopped in 1 inch pieces

1 Tbsp bacon fat (or other natural fat like butter or coconut oil)

3-4 sliced bacon, crispy cooked, chopped fine

10-12 eggs, beaten

1/2 – 1 cup finely shredded Colby jack cheese

good salt and fresh ground black pepper

Place an ovenproof skillet on medium low heat and add 1 Tbsp. bacon fat. When it’s loose enough to coat the pan, add chopped onion. Cook until soft and translucent. Add asparagus and enough salt and fresh ground black pepper for the veggies in the pan. Cook and stir until the asparagus turns bright green. Add the bacon pieces and reduce heat to low.

Preheat oven to 350 degrees. While veggies have been softening, crack eggs into mixing bowl. Add 1 tsp. Himalayan or Celtic salt and 1/2 tsp. freshly ground black pepper and whisk into eggs. Pour eggs into pan. Gently cook eggs until about half-set. Add desired amount of grated cheese and top with whole asparagus, if desired.

Place pan into oven and watch closely. Once the eggs are almost set (maybe 3-5 minutes) switch the broiler on. Broil until lightly brown. Remove immediately. Allow to set for at least 5 minutes before slicing into pie shaped wedges. Give Thanks for Good Friends who share and ENJOY!

Roast Beef and Provolone Hoagie

Yeah, I know. I’ve been posting salads and lots of salmon recipes, but *sometimes*, you just need a hoagie. This one is a doozy. And, this one is NOT MINE. It’s my honey’s ~ and, yes, it covers the entire plate. I don’t recommend eating these every week… but, C’mon, it’s delicious. Once in a while, it’s OK. I won’t tell!

Your hoagie is only as good as the bread you put it on. I used my homemade sourdough. If you don’t bake, at least visit the bakery section of your grocery store and get a nice, artisan baguette.

You’ll need:

1 baguette

3/4 lb. thin sliced good roast beef (like Boar’s Head)

4 slices provolone cheese

extra thin sliced red onion

oregano

crushed red pepper

Slice the baguette in half, creating top and bottom crusts.

Slice again, from top to bottom in desired sizes for hoagies. Open it up and place on a baking sheet.

Add thinly sliced onions to one half and roast beef to other half, proportionate to bread.

Top the onions with provolone and sprinkle on oregano and crushed red pepper, to taste.

Broil in oven til melty and slightly browned.

You can thank me later!

Chicken Salad

I LOVE chicken salad. We eat it regularly in warmer weather as part of a bigger salad like this:

In cooler months, I will split sourdough rolls and top the same recipe with avocado slices and cheese, melting it under the broiler for chicken salad melts. However we eat it, we never tire of this. And, it is SO EASY to make with staples we keep on hand. Try it – and you will LOVE it, too!

For chicken salad, you obviously need chicken. You can use a ready-made rotisserie chicken (skin and bones removed). You can slow cook one that you then skin, bone and shred. I like to do this for special guests – and that’s my husband’s favorite version. For ease, purchase the large canned white meat chicken at your local grocer or big box store.

12.5 oz can chicken, drained

3-4 stalks of celery, diced fine

1/3 medium red onion, diced fine

1 apple (Granny Smith, Pink Lady, Honeycrisp or other firm, crisp variety), diced fine

1 Tbsp. real mayo

1 Tbsp. good olive oil

1 tsp. fresh ground black pepper

zest and juice of 1 small lemon (optional, but really freshens up the flavor)

1 cup chopped pecans (or other nuts, if preferred)

Into a medium mixing bowl, zest and juice lemon, add mayo, EVOO and black pepper. Stir to combine.

Add in finely chopped celery, onion and apple, (I chop mine in a salsa maker) mixing well.

Flake in chicken and stir gently to combine. Add pecans last, right before serving so they don’t lose their crunch.

Crazy Good!

Apples and Walnuts

This could just as easily be Apples and Pecans or Apples and Almonds — it does not matter which nut you use. It’s so good! You’re gonna make this over and over!!

Tart Granny Smith apples are the way the to go in this recipe. They are the perfect consistency, taking on a “bready” texture when fully softened. This can be a most fabulous thing if you are avoiding carbs/gluten/and other questionable ingredients.

So simple! So completely perfect!

3-5 Granny Smith apples, washed, cored and rough chopped (I leave the skin on – you can peel them, especially if using non-organic apples)

2 Tbsp coconut oil or butter (or combination of the two)

pinch of salt

1 teaspoon cinnamon

1/2 teaspoon cardamom

Into a medium skillet on medium-low heat, melt fat and toss in the apples. Add spices and stir gently.

Let this go for 15-30 minutes, stirring every 5 minutes or so, depending on your preference of doneness. The apples will break down and add their own moisture and the spices will be well incorporated at the end. We are not looking for browning – if you are getting browning – add a little water (not much) and reduce the heat. I like mine soft around the edges and a little al dente in the middle. When you have reached your desired tenderness, move the apples to one side of the pan and add another tablespoon of butter. Turn the heat up enough to get a little sizzle and add in 1 cup of chopped walnuts (or pecans or almonds).

Let the nuts cook (stirring to get all sides) for a couple of minutes until they release their oils and you are done! Gently incorporate the apples and nuts and scoop into bowls. Top with Greek yogurt, if desired.

Salmon Tostados

Sometimes you need a quick meal – and who’s to say it can’t be delicious, too? This one fits the bill. I can pull this off in about 10 minutes including cooking time. It’s made from staples we keep on hand and we ♥♥♥ it. Enough of the buildup – let’s see it!

This recipe makes 2 tostados.

1 6oz can boneless, skinless canned salmon (wild caught), drained

(I get mine from Sam’s Club – it’s pictured here) Member's Mark® Wild Caught Alaskan Pink Salmon- 6/6 oz. cans

If your protein needs are high, it’s ok to add another can – they are tiny, after all.

8-10 kalamata olives

5-6 sun-dried tomatoes in olive oil – you don’t need the liquid – just the tomatoes

1 Tbps. real mayo

1/4 tsp. fresh-ground black pepper

2 flour tortillas

1/2 cup grated cheddar cheese

1 ripe avocado

Place the olives and sun-dried tomatoes into a small food processor (I use a Bullet with the small jar attachment) and grind this into a spreadable, paste-like consistency.

If you don’t have this kitchen appliance, just chop it up as small as you can using a knife, the flavor will be the same, just not the consistency. Take the tomato/olive mixture and place it into a mixing bowl. Add the mayo and freshly ground pepper.

Mix and stir until combined. Flake in the drained salmon. Stir gently to just incorporate the salmon (but don’t KILL it here).

Now we are ready to assemble the tostados. Onto a baking sheet, place 2 tortillas side-by-side and not overlapping. Top each with half the salmon mixture, spreading to an even layer leaving about 1/2 inch of tortilla edge. Now add 1/4 cup cheese to each.

Slide this into an oven and turn the broiler on. Broil for 3-5 minutes or until hot and bubbly, with some browning of the cheese and exposed tortilla. Watch closely – it can go from “almost done” to “too done” in a hurry.

Slide each tostado onto a plate and top with 1/2 avocado. ENJOY!

Salmon Patties on Pink Lentils

…with a garnish of bacon and a side of oven-roasted broccolini. Oh, my! What are we celebrating??

LIFE! And, protein! Sometimes an ordinary day can be made special with a special meal. This looks swanky, but is simple to make and surprisingly inexpensive. Let’s get the lentils going and then start the salmon patties, er… “croquettes” if you want to sound fancy.

1 cup of pink lentils – sorted, debris removed – get them ready and set aside

1/2 cup chopped red onion

1/2 cup chopped sweet red pepper

Into a medium saucepan over medium heat, place the onion and red pepper. Drizzle enough olive oil onto the veggies so they don’t stick and cook for 3-4 minutes. Once the veggies are soft, add the pink lentils and 2 cups of chicken broth. You may need more liquid later, but wait and see. We want a nice, thick base for the salmon patties so the lentils do not need to be wet and soupy. When the lentils come to a boil, reduce heat to simmer and place a lid on the pan. Keep an eye on them, but let them go a little longer than usual – about 25 minutes. Make sure you have enough liquid so the lentils don’t stick to the bottom. Add either water or chicken broth, as needed, up to 1 more cup total.

For the salmon patties:

1 can salmon (15 oz), drained but not squeezed – just pour off extra liquid

1 Tbsp. spicy whole-grain mustard

3 Tbsp. minced onion

3 Tbsp. chopped fresh parsley

zest of one lemon

freshly ground black pepper

1 tsp. Old Bay seasoning

3-4 Tbsp. flour or finely ground oats – this will be more or less, depending on how much moisture is in mixture

2 eggs

Put everything except eggs into a bowl and mix together. Add eggs and stir gently. It should be moist and workable. If it seems too wet, add some additional flour. This is the most important part of making the patties. If they are too wet, they will spread and break apart. If they are too dry, they won’t adhere. Once you get the salmon mixture *right*, heat a skillet to medium low. You will need some fat (butter, olive oil, bacon drippings, coconut oil, whatEV) Add enough fat to coat the bottom of the pan. Using your hands and a spoon, scoop out and shape each patty, gently laying it in the hot oil. Leave space between each, cooking 3 at a time to total 6 patties in two batches.

Hopefully, your lentils have softened up nicely in the meantime. If they are too wet, take the lid off and let the extra liquid bubble off. Stir and break them up to form a nice very-thick-soup-like consistency.

To serve: spoon out about a half cup of pink lentils into a bowl. Place 1-2 salmon patties artistically on one side. Crumble 2 slices of extra-crisp bacon in a small bowl and sprinkle on top. (See: BACON post) Place oven-roasted broccolini on the side (See: Oven Roasted Veggies post) and you are there.

Granola

Granola is a tricky one – oh, not the recipe. That’s just easy. Tricky is buying granola and thinking you are getting a good, “healthy” option. If you make it yourself, you can use quality fats, good seed & nut options and just-the-perfect-amount-of sweetness and KNOW you are getting a good, healthy option.

Start with good oats. I LOVE Bob’s Red Mill. I love the company. I love the man who gave the company back to his employees for his 81st birthday. And, they are just the best oats I have ever had. My preference is the thick rolled oats, but the regular rolled oats are fine, as well.

4 cups thick rolled oats

1 cup pecans, chopped

1 cup (or more) pumpkin seeds

1 cup sliced almonds

1 cup coconut chips

Place all the dry ingredients into a large baking pan. Stir them up!

We need some wet ingredients:

1/2 cup coconut oil

1/3 cup pure maple syrup (or more, to taste)

1 tsp. molasses

1 cup very hot water

Stir until the coconut oil and maple syrup melt and combine.

To this, add:

1 tsp. cinnamon.

1/2 tsp. cardamom

and just a pinch of pink Himalayan salt

Stir it all up and you will have a dark oh-so-heavenly liquid.

Pour this into your dry granola mixture and make sure everybody gets their fair share. Stir and stir and stir. Now, you must taste it. It’s the only way to test for seasonings. Remember you will add some sweetness with dried fruit after baking, but now is the time to tweak. I like a mildly sweet granola, so if you need more, add it now!

Pre-heat your oven to 250 degrees and slide it in there for about 45 minutes. Stir. Continue cooking low and slow, stirring about every 15 minutes for another 45 minutes or until the granola is browned and dry. As it gets closer to done, you may want to reduce your time between stir/checks to 5 minutes. It will get perfect FAST. One of my saddest days (in the kitchen) was getting impatient and turning on the broiler to speed up the browning process. We couldn’t save it. Burned granola… what a waste! You will be rewarded for your patience! Ah! Now, if you are adding dried fruit, stir it in. I used dried cranberries, about 1/2 cup. You can really add any dried fruit, in any amount. Mix it in, go crazy!

Once your granola is completely cooled, store it in airtight containers. Give some away, freeze extra. You’ll be so glad you did!

NOTE: You can use any nut, seed or dried fruit. If you like a nuttier granola – add more nuts. Prefer a more oat-filled granola? Up the rolled oats. I usually add a little fresh grated nutmeg and it’s lovely in this recipe. Follow your own likes and use what you have on hand. I have 4 pecan trees so I always have pecans, but you can use walnuts or whatever you prefer! It’s going to be granola-licious!

Down Dog, Salty Dog

Peace, Love and Astaxanthin

Author Archives: dee