Salmon is a good source of omega 3 fatty acids which aid in cholesterol control and overall heart health.
- 8 ounce smoked salmon
- 1/2 cup sundried tomatoes
- 1 small onion, chopped
- 2 cups green beans or chopped broccoli
- 1/2 pound pasta, cooked
- Capers, optional
- Salt and pepper
Continue reading “Smoked Salmon Pasta”
Frittatas are a great way to use up veggies that are almost out the door. Give this one a try but experiment with your own veggies too.
- 1/3 cup chopped onion
- 2/3 cup chopped green pepper
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 ½ cups scrubbed, chopped zucchini
- 2 minced garlic cloves
- 2 teaspoons salt
- ¼ cup peeled, seeded and chopped tomatoes
- 6 large eggs, beaten
- In skillet, cook onions and green pepper in butter and 1 tablespoon olive oil stirring, 5 minutes.
- Add zucchini, cook covered 4 minutes.
- Add garlic, salt and tomato, cook stirring, 5 minutes.
- Transfer to bowl.
- Add eggs.
- Over medium heat, heat 1 tablespoon olive oil in 10″ ovenproof skillet.
- Add egg mixture, cook 3-5 minutes till underside is set.
- Bake preheated 400 F degrees oven for 1 to 2 minutes till puffed and golden.
- Cut into wedges.
This dish provides some great color and is a nutritious and delicious side.
- ½ pound raw beets, trimmed
- 3 heads of Belgian Endives, medium
- 1 red onion
- 1 Tablespoon Dijon mustard
- 1 Tablespoon red wine vinegar
- salt and pepper
- 3 Tablespoons olive oil
- 4 Tablespoons finely chopped parsley
- Place the beets in a saucepan and add water to cover.
- Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets.
- Drain and let cool.
- Remove the skins and slice the beets.
- Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
- Drop the pieces into cold water.
- Drain and pat dry.
- Peel and slice the onion.
- Combine the mustard, vinegar, salt and pepper in a salad bowl.
- Add the oil and blend well with a wire whisk.
- Add the beets, endive, onion and parsley.
- Toss well and serve.
Here is an easy to make nutritious and delicious side option.
- 2 medium sweet potatoes
- 1 1/2 Tablespoons olive and coconut oil
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- Wash and scrub potatoes leaving the skins on.
- Cut the potatoes into 1/4 to 1/2 inch sticks or cubes and set aside
- Mix together the spices and oil
- Add the potato sticks to the mixture and coat well
- Lay onto a cookie sheet and bake for 30 to 40 minutes.
- Stir them halfway through cooking.
Please share your recipes with us. This Spanish rice can complement a variety fish. Submitted by Ryan at Westinghouse. Thank you, Ryan!
- 1 cup chicken broth
- 1 cup tomato sauce
- 6 slices bacon
- 2 onions, diced
- 1 cup uncooked white rice
- 2 tomatoes, diced
- 2 green bell peppers, diced
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 (10 ounce) can sliced black olives, drained (optional)
- 1 (10 ounce) can whole kernel corn, drained (optional)
- In a small saucepan over medium heat, combine chicken broth and tomato sauce.
- Bring to a boil while cooking the following:
- In a large skillet over medium heat, cook bacon until evenly brown.
- Chop bacon, and set aside, reserving a small portion of the bacon fat.
- Add onion to skillet, and saute until tender.
- Stir in rice, and cook until lightly browned, 3 to 5 minutes.
- Pour in boiling chicken broth and tomato sauce.
- Add diced tomatoes, green peppers, and chopped bacon.
- Season with chili powder, salt, and pepper.
- Cover, and simmer for 30 to 40 minutes.
- Stir in black olives and corn.
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
Polenta is served in various parts of the Mediterranean. Some great things about this recipe are that it does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular dish! Enjoy.
- 9 ½ cups chicken broth
- 2 cups yellow cornmeal
- 1 cup grated Parmesan cheese
- 3 Tablespoons butter
- 1 teaspoon onion powder
- Bring chicken broth to boil in heavy large saucepan.
- Reduce heat to medium.
- Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
- Remove from heat.
- Stir in Parmesan cheese, onion powder and butter.
- Season polenta to taste with salt and pepper.