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Sep 20, 2010

Broiled Salmon with Rosemary

From my MIL



1 lbs salmon
2 t EVOO
2 t fresh lemon juice
1/4 t salt
Pinch freshly grounded black pepper
2 cloves garlic, minced
2 tsp fresh rosemary or 1 tsp dried crushed rosemary
capers (optional)

COMBINE oil, lemon juice, salt pepper, garlic, rosemary.

BRUSH this on salmon.
BROIL 4" from the heat for 4-6 mn per 1/2" of thickness.
If the fish is more than 1" thick, gently turn it halfway through broiling.
If you are using fresh salmon that has the skin on it, it will just come off after it cooks.
GARNISH with capers if desired.

Ratatouille

From (the only cookbook I own): Healthy Mediterranean Cookbook by Joanna Farrow & Jacqueline Clark

2 lb ripe tomatoes
1/2 cup EVOO
2 onions, thinly sliced
2 red bell peppers, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
1 large aubergine (egg plant), cut into chunks
2 courgettes (zucchini) cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 T fresh Thyme
salt and pepper

PLUNGE tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away skins and chop roughly.

HEAT a little of the oil in a large pan and fry the onions for five minutes. Add the peppers and fry for another 2 minutes. Set aside. Add eggplant and more oil, fry for 5 more minutes. Add remaining oil and zucchini and fry for 3 more minutes. Set aside.

ADD garlic and tomatoes to the pan with bay leaves and thyme, salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.

RETURN all of the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.

SERVE over rice or just with a hot, buttery baguette.

Dad's Chili


From: my dad

1 lb Ground Beef or Ground Turkey
1 onion, chopped
1 T (heaping) garlic
Big can Chili beans (hot)
Big can diced tomatoes (spicy - like RoTel)
1 T chili powder
1 t (heaping) cumin
1 Green bell pepper, chopped
1 can corn, drained

GARNISH:
shredded cheese
sour cream
Tabasco for more heat

BROWN meat in a big pot.
ADD all the other ingredients.
SIMMER for one hour

Sep 6, 2010

Crepes

From (I forgot where)

3 large eggs
2/3 cup milk
1/2 c water
3/4 c flour
1 t granulated sugar
1/2 t salt
1 T melted butter (plus more for brushing)
1 T canola oil

WHISK eggs, milk and water
ADD flour, sugar. salt, butter, oil
REST batter 30 min at room temperature or overnight in the fridge

BRUSH pan with butter over med. heat
POUR 1/4 c or less batter in your pan, swirl around and cook gently on both sides

FILLING OPTIONS:
Nutella and bananas
Nutella and strawberries
Honey and toasted almond slivers
Lemon and Blueberry (2 t powdered sugar combined with 1 t lemon juice and fresh blueberries)

Or savory crepes:
Brie / Boursin
sauteed onions and mushrooms
diced ham
other delectable meats

Nutrition Facts
  13 Servings

Amount Per Serving
  Calories 71.5
  Total Fat 3.7 g
      Saturated Fat 1.2 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 1.5 g
  Cholesterol 58.5 mg
  Sodium 295.1 mg
  Potassium 47.8 mg
  Total Carbohydrate 6.5 g
      Dietary Fiber 0.2 g
      Sugars 1.0 g
  Protein 3.0 g

  Vitamin A 3.0 %
  Vitamin B-12 3.3 %
  Vitamin B-6 1.6 %
  Vitamin C 0.0 %
  Vitamin D 4.6 %
  Vitamin E 1.3 %
  Calcium 2.2 %
  Copper 0.6 %
  Folate 5.3 %
  Iron 3.1 %
  Magnesium 0.7 %
  Manganese 2.5 %
  Niacin 2.2 %
  Pantothenic Acid     0.8 %
  Phosphorus     5.0 %
  Riboflavin 6.5 %
  Selenium 4.1 %
  Thiamin 3.9 %
  Zinc 1.9 %



*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Super Hero Pickle Slaw

From Ryan Moore



Toss together:

-1 package of shredded cole slaw mix;

-2 diced Claussen dill pickles;

-1/3 cup of Italian Dressing;

-Salt and Pepper to taste