Posted in Food, Menu Planning, Recipe

Lemon and Sage Salmon

Mmmm… Salmon. Yesterday I previewed a lemon sage salmon and it. was. so. good!

I’ve been trying to simplify our menu-planning efforts by making meals that are repeatable, if not predictable. For example, fish once/week, vegetarian meal, something with beef, something with chicken, something with pork. That gets us through the work week, and then the weekends are usually scavenging whatever is left.

Monday I made unstuffed peppers and that recipe was *really* good. I could’ve skipped the cheese, but why would I? It also came together really easily.. ground beef, bell peppers, seasonings, (cook), pasta sauce, beef stock, pasta, (cook), cheese, stir, serve.

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Here’s the recipe, if you can call it that…The salmon was moist and delicious when we had it for dinner last night. I bought a 1.5lb fillet from our local grocer and sliced up 4 portions at home. From there, I drizzled it with olive oil, seasoned with lemon peel, sage, salt, and pepper. Bake at 375 F for 20ish minutes, squeeze fresh lemon over top and serve.

We had ours with frozen veggies and a slice of buttered bread. It might as well be dessert because the Peppridge Farm Whole Grain Oatmeal Bread was delicious. I could probably eat an entire loaf if I weren’t disciplined enough.

The cool thing about this fish (and something I didn’t appreciate until today) is that it actually reheated pretty well. I squeezed fresh lemon on top then zapped it in the microwave for 45 seconds. It didn’t get dried out at all and I actually enjoyed having left overs at work today. Do you like fish? What’s your favorite cut and method of preparation?

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Posted in Food, Life + Living, New Food

CSA Day: Mario Edition

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Today’s CSA included Mario turnips! Hahaha! What better to do than to reenact some classic veggie-throwing Mario goodness?

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Also included were:
– Beets
– Kale
– Romaine
– String Beans
– Broccoli
– Peas
– Turnips
– Multi Grain Bread

We’re heading to Costco right now to pick up some protein to go with all this veggie goodness. We’re going to pick up some frozen fruit, too, and start having smoothies in the morning.

I’m thinking of sending messages to my sister and her hubby to get a good recipe for borscht, and I might get a little daring and put cheese over the broccoli…

If you have ideas on how to eat these great veggies, leave your thoughts in the comments below!

Posted in Anti-Inflammation, Challenge, Food, Home DIY, Life + Living, Menu Planning, New Food

CSA Day 3 – veggie overload!

I’m starting to wonder if maaaybe the CSA wasn’t the best idea I’ve ever had. I guess when I pictured farm fresh vegetables every week, I had hoped for vegetables that I usually actually eat and enjoy. Bell peppers, carrots, potatoes, even parsnips, cucumber, and celery would be cool! But what have I been getting? Turnips. Kohlrabi. Napa cabbage. I’m all for adventure, but when I get stuck on how to use an item, it gets abused and discarded. I really hate wasting the food 😦

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Tonight’s CSA box includes:
– Brats from Von Hansen
– Broccoli
– String Beans
– Peas
– (unidentified root vegetables)
– Lettuce
– Potatoes
– (Unidentified leafy green)
– Purple Kohlrabi

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We still have from the LAST CSA:
– Strawberries
– Rhubarb
– Napa cabbage
– Lettuce
– Broccoli
– Kohlrabi
– Beets

Plus, from our standard groceries we have bell peppers, cucumber, carrots, and celery.

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This is decidedly a first world problem. I’m not complaining by any means–I’m thankful for the abundance–but I’m also worried about how to best make use of it.

Last night me and Jeff blanched 3/4 of the broccoli, and 3/4 of the string beans, and froze them. We’re giving the beets, some broccoli, and some peas to my parents. I’m hoping my sister wants one of the kohkrabi…

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Kohlrabi

The CSA is going to last at least another month, if not longer, so I’m going to use this as an opportunity to expand my veggie horizons and eat a lot more veggies… Even if I *do* have to Google them first 😛

I think dinner tonight will be the brats and a cole slaw of kohlrabi, Napa cabbage, and carrots. I can bring it to my brother’s house to share tomorrow afternoon for lunch ^_^

Chef salad for dinner!

I’ll make another pie!

Broccoli cheddar soup!

Uh… Other stuff!!

Okay, WordPress readers… What would you do? Leave your ideas in the comments below.

Posted in Anti-Inflammation, Fitness, Food, Menu Planning, New Food

3..2..1..Paleo!

We’re getting back into Paleo eating, now that we’re in the new place.  We’ve done pretty well in the last week, but tonight, we’re gearing up for the Squeaky Clean Paleo plan featured in Practical Paleo by Diane Sanfilippo. Note: this is NOT a sponsored post.

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Pumpkin cranberry muffins, pumpkin pancakes, spaghetti squash bolognese, ribs with green beans, pineapple teriyaki chicken, home made cranberry sauce

Call me crazy, but I feel like eating healthy should taste good.  The recipes that I’ve tried from this book hit that mark. Jeff is excited about cooking again, too, but not about the dishes…because cooking every meal requires lots of dishes.

Tonight I’ve dirtied up a few mixing bowls, some knives, pans, spoons, cutting boards, and towels cooking up some meals for tonight and tomorrow.  I’ve got stuffed cabbage rolls with a cranberry tomato sauce in the oven, along with a “swirly crustless quiche” made with carrots, zucchini, and about a dozen eggs.  I’ll be making mustard glazed chicken thighs shortly, and tomorrow we’ll have a braised beef dinner.

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Our fridge is fully stocked with yummy foods and I’m ready for this adventure.

What is your favorite thing to make in the fall? Share your favorite crafts and recipes, below.