I. Crispy black pepper salmon
Big Dave's cold slaw
Lo Tengo 'Torrentes'
II. Basil stuffed chicken breast
Asparagus (oven poached)
Big Dave's cold slaw
Monday, March 10, 2008
I give up!
For some reason I can't make the pictures transfer over to the blog. If you can do that, go ahead, Logz, otherwise, we'll figure it out when I talk to you again.
Oops, I guess I have to write the blog, first!
Well, I have had alot of great ideas over the last few months, and lots of great meals, but evidently I'm too lazy to sit down and post my epicurian fancies. My blood sugars have not been too great since I hurt my foot in November, and so I have been much more inclined to follow the "low carb" recipes that I have all over the kitchen. I am particularly fond of a cookbook called "An Idiot's Guide to Low Carb Cooking." We have yet to have anything but excellent meals from this, and all are quick and quite simple. Many excellent ideas in their little footnotes as well. I recommend it to anyone!
The first receipe that I tried last Tuesday evening was "Crispy Black Pepper Salmon."
This was a real keeper, and very easy to prepare. You marinade the salmon filets in a sauce consisting of 1/2 cup of white wine (I used Lo Tengo 'Torrentes,' one of Mrs. A's and my favorites), 1/4 cup worcestershire sauce, a cup of chicken broth, a dash of salt and white pepper and one medium diced onion. Refrigerate in a zip lock bag for 30 minutes, then pull out the filets and press them onto a plate of freshly cracked black pepper. Saute the onions until pearlescent then add the marinade to the saute pan and reduce to 1/2 the volume. I pan fried the salmon until it began to flake, then removed the salmon from the pan, turned the electric fry pan off, and wilted a bag of fresh baby spinach leaves in the pan. I then divided the spinach onto two plates and placed a filet of salmon over the spinach and poured the marinade over the whole lot. I can truly say we both thought it was the best of all the salmon receipes in that book, and there are four or five other outstanding ones!
The next night I tried a basil stuffed chicken breast. This called for 1/2 onion diced, 4 cloves of garlic diced, and 3 tablespoons of fresh basil leaves, finely chopped, one egg, 1/2 cup shredded Swiss cheese and black pepper to taste. I added one Anaheim pepper, chopped coarsely, and a finely diced half of a jalapeno. One sautes the garlic and onion in butter, then removes the garlic/onion from the heat and adds the basil, egg, cheese and peppers. I then pounded out the chicken breasts and divided the stuffing between the two (the receipe called for 6 breasts, but it would seem to be too little stuffing.) You fold the chicken over the stuffing, so it looks like a pita sandwich, and bake at 400 degrees for 50 minutes. I served this with fresh asparagus that I poached in foil in the oven for 30 minutes. It was another winner from the "low carb" book that I have come to love. Hopefully the pictures will turn out, but I am not too confident of that!
The first receipe that I tried last Tuesday evening was "Crispy Black Pepper Salmon."
This was a real keeper, and very easy to prepare. You marinade the salmon filets in a sauce consisting of 1/2 cup of white wine (I used Lo Tengo 'Torrentes,' one of Mrs. A's and my favorites), 1/4 cup worcestershire sauce, a cup of chicken broth, a dash of salt and white pepper and one medium diced onion. Refrigerate in a zip lock bag for 30 minutes, then pull out the filets and press them onto a plate of freshly cracked black pepper. Saute the onions until pearlescent then add the marinade to the saute pan and reduce to 1/2 the volume. I pan fried the salmon until it began to flake, then removed the salmon from the pan, turned the electric fry pan off, and wilted a bag of fresh baby spinach leaves in the pan. I then divided the spinach onto two plates and placed a filet of salmon over the spinach and poured the marinade over the whole lot. I can truly say we both thought it was the best of all the salmon receipes in that book, and there are four or five other outstanding ones!
The next night I tried a basil stuffed chicken breast. This called for 1/2 onion diced, 4 cloves of garlic diced, and 3 tablespoons of fresh basil leaves, finely chopped, one egg, 1/2 cup shredded Swiss cheese and black pepper to taste. I added one Anaheim pepper, chopped coarsely, and a finely diced half of a jalapeno. One sautes the garlic and onion in butter, then removes the garlic/onion from the heat and adds the basil, egg, cheese and peppers. I then pounded out the chicken breasts and divided the stuffing between the two (the receipe called for 6 breasts, but it would seem to be too little stuffing.) You fold the chicken over the stuffing, so it looks like a pita sandwich, and bake at 400 degrees for 50 minutes. I served this with fresh asparagus that I poached in foil in the oven for 30 minutes. It was another winner from the "low carb" book that I have come to love. Hopefully the pictures will turn out, but I am not too confident of that!
Subscribe to:
Posts (Atom)