Salmon dish

Feb. 7th, 2012 03:05 pm
lady_myfanwy: (campfire cauldron)
[personal profile] lady_myfanwy
Salmon x2 brought defrosted slices [for the amount of people cooking for, in this I’m doing it for 2 people, so double up depending on if you need more]
Artichoke hearts in oil x1 can
Pick a herb~ basil, oregano, thyme, marjoram, etc. handful of one of these.
Olives, one can
Seasoning-pepper and salt
Lemon juice
Sliced, diced and chopped vegetables of your choice- aubergine, coloured peppers etc.
Get a tray that you’ll be cooking these in, add the fish a good length apart [so the other things can cook around them].
Open the cans of the list above. Chop the herb of your choice and add this to a small bowl with the juice of one lemon and the seasoning, mix with a fork and add this over the fish. Place the veg around the salmon slices, and add the artichoke hearts as well-this comes in it’s own oil and will be sufficient to be oily for the whole dish, plus the fish contains oils too. Add the drained olives as well.
Cook on an average temp- around 180 degrees C, for about 30mins-1 hour check occasionally to see when the fish has coloured a light golden brown.
[identity profile] myfanwy-65.livejournal.com
Bee Balm can be added to fruit salads, pork recipes, punches and other
beverage recipes plus it can be substituted for mint.

Summer Punch
Ingredients:
1 cup granulated sugar
1 cup fresh lemon juice
1 cup Bee balm leaves
1/2 cup raspberries
2 cups cranberry juice
1/2 cup mint leaves (any variety)
1 47 ounce can chilled pineapple juice
3 liters of ginger ale
In a sauce pan dissolve the sugar in the lemon juice, over low heat. Add
the bee balm and raspberries. Bring to a simmer, stir to break up the
raspberries. When the sugar is dissolved, strain leaves and berries out
of the liquid. Add cranberry juice and mint, stirring well. Chill up to
24 hours. When ready to serve, pour into a punch bowl and add pineapple
juice, ice and ginger ale.

Bee Balm Iced Tea
Ingredients:
1/2 cup Bee Balm flowers and leaves
8 cups boiling water
Pour the boiling water over the Bee Balm. Cover and steep until cool,
about an hour. Strain and discard flowers. You can sweeten with sugar if
desired. Chill until ready to use and serve over ice.
Bee Balm Tea: Pour one cup of boiling water over 1/4 cup fresh leaves
and allow to brew for 5 minutes. Strain and sweeten if you wish before
serving. To use dried bee balm pour one cup of boiling water over two
teaspoons of the dried leaves. Brew the same and strain.

Summer Tea Blend
Ingredients:
3 tbsp. dried chamomile flowers
1 tbsp. dried bee balm leaves
2 tsp. dried rosemary
1 tbsp. apple or pineapple mint leaves
Mix all the dried herbs together in a jar. Use 2 tsp. of the mix per cup
of tea. Steep for 5 minutes and strain. Sweeten with honey or sugar if
you wish.
[identity profile] myfanwy-65.livejournal.com
Melinda Pappa’s Salsa with Lime Juice
3 lbs of Roma tomatoes
2 bunches scallions
1 medium sized white onion
5 Anaheim Chilis (or 2 cans of diced green chilis)
2 bunches Fresh Cilantro (also known as Coriander) 10
cloves garlic or the equivalent dried garlic powder
2 Fresh limes (Do not use bottled lime juice)

In large bowl, press garlic through garlic press, and mix with the juice
of the 2 limes. Finely chop onion and then add 1 teaspoon of black
pepper. Coarsely chop cilantro, tomatoes and scallions (including half
of the tops) and add to the bowl. Chill and serve.

Read more... )
[identity profile] myfanwy-65.livejournal.com
Garlic Paste

2 oz pork fat
3 T lard or vegetable oil
4 – 5 garlic cloves, peeled

In a food processor, chop the pork fat and garlic to a smooth paste. In
a small skillet, heat the lard or veg oil until it is hot but not
smoking, Add the garlic-fat paste, cook over low heat until barley
golden. Remove skillet from heat, and let cool to room temperature.
Garlic paste keeps for one month in refrigerator, in a jar with a
tight-fitting lid. Enjoy garlic paste with any ramen dish.

Read more... )
[identity profile] myfanwy-65.livejournal.com
Green Goddess Dressing -- The Seattle Times March 26, 2000
¾ c gently packed fresh French tarragon leaves ½
t salt
¾ c snipped fresh chives
6 T extra-virgin olive oil
¾ c gently packed fresh flat-leaf parsley leaves
¾ c sour cream or yogurt
6 anchovy fillets
freshly ground black pepper to taste
¼ c freshly squeezed lemon juice

Puree herbs, anchovies, lemon juice and salt in food processor or
blender. With machine still running, add oil in slow stream. Scrape
down sides. Add sour cream and pepper; process until smooth. Store
tightly covered in refrigerator for up to 3 days.

Read more... )
[identity profile] myfanwy-65.livejournal.com
Serving size: 48 balls
Ingredients:
1 cup raisins
1 cup figs
1 cup dates
1 teaspoon lemon juice
1 cup potato chips or pretzels, crushed

Directions:
Grind together raisins, figs and dates. Add lemon to potato chip crumbs. Roll one rounded teaspoon of fruit mixture into a ball. Roll ball in potato chip crumbs until coated. Repeat with the remaining fruit mixture. Serve right away or store in airtight container.
[identity profile] myfanwy-65.livejournal.com
2 cups boiling water
1 cup honey
4 cups cranberry juice
2 cups orange juice
1 cup lemon juice
1 quart ginger ale
Ice cubes

Combine boiling water and honey, stirring to dissolve. Chill. In large punch bowl, combine cranberry, orange and lemon juices. Stir in honey mixture. Just before serving, add ginger ale and ice cubes. Garnish with strawberries.

There is an old Swedish saying, “Midsummer night is not long but it sets many cradles rocking.” In Alaska, where the summer nights are also long, 72% of babies are conceived between May and September. Perhaps it is a carry-over from summer solstice celebrations that June is still a popular month to get married. As the character Jose Ferrer plays in Woody Allen’s delightful film A Midsummer Night’s Sex Comedy concludes, “These woods are enchanted! Filled with the lucky men and women of passion…”
[identity profile] myfanwy-65.livejournal.com
This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.
Ingredients
3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice
Directions:
1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.
2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.
3. Whisk together ingredients for yogurt spread.
4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.
http://www.womentodaymagazine.com/foodcooking/summerpicnic.html
[identity profile] myfanwy-65.livejournal.com
Mediterranean Fruit Salad -- Cooking the Mediterranean Way by Alison
Behnke in consultation with Anna and Lazaros Christoforides

A wealth of fresh fruit is one of the Mediterranean's greatest
treasures, and dessert in many of the region's countries can be as
simple as a bowl of berries or a fig plucked right from the family's
tree. This recipe is just a guideline - feel free to create your salad
in the true Mediterranean spirit by using your favorite fruits of the
season.

1 melon, such as honeydew or cantaloupe
2 pears
2 apples
2 oranges
1/2 lb strawberries
1 medium bunch of red or green grapes

1. Wash all fruit well
2. Cut honeydew or cantaloupe in half and scoop out seeds with a small
spoon. Slice melon, pears and apples into bite-sized pieces. Peel
oranges and divide into sections. Remove the green top and center core
from the strawberries and cut in half. Remove grapes from stem.
3. Combine all fruit in a large bowl and mix gently.

For a Middle Eastern flavor, try sprinkling 1 or 2 tbsp finely chopped
almonds over fruit. Or for an Italian taste, toss fruit with 3 tbsp
lemon juice and 1 tbsp sugar. For a Greek or Turkish flare, add 1 tsp
cinnamon and 1 tbsp honey

Prep time: 15 minutes
Serve 4 - 6
[identity profile] mysticmirth.livejournal.com
Ingredients:
1/4-cup fruity olive oil
1-Tbsp apple cider
1-Tbsp cider vinegar
2-tsp freshly squeezed lemon juice
1-tsp Dijon-style mustard
1 garlic clove, crushed
1/8-tsp crumbled dried thyme

Method:
Whisk all ingredients in a bowl until creamy.

from Witch in the Kitchen by Cait Johnson

Profile

witchy_recipes: (Default)
Witchy Recipes

October 2012

S M T W T F S
 123456
78910111213
141516 17181920
21222324252627
28293031   

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 20th, 2017 04:37 pm
Powered by Dreamwidth Studios