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Wednesday, July 23, 2014

Grilled Mesquite Salmon with Grilled Zucchini and Green Onions with Lemon and Walnuts


We use a charcoal grill here in Oregon and a gas grill back home. Between them I believe the charcoal grilled food taste better. It takes more time and work, but it's worth it. Also, it's always a big treat to sit put on the deck with a cool beverage and watch my husband grill. (wink)


The last time we had salmon my husband soaked mesquite chips in water. Once the charcoal was white hot, he turned the charcoal chimney over, and spread the coals out. The soaked chips were then positioned over the coals. The grate was replaced and the salmon was put over the hottest coals, the veggies were set off to the side. Then the dome top was set over the grate and grill and the top valve was adjusted to allow the flow of air through the vents.


Here's a picture of the salmon right off the grill. The flavor was wonderful. It's amazing what little things you can do to bring about certain flavors in a dish. The salmon was served alongside grilled zucchini and green onions with lemon and walnuts. This recipe is from the Bon Appetite magazine and has been slightly adapted. In the original recipe leeks were used. But since I have plenty of green onions available in the garden I decided to use them instead. The slight char is a great enhancement for this combination of veggies and the fresh lemon juice really brightens the flavor.

Ingredients:

For the salmon

1 large salmon steak (about a pound)
Salt and pepper
Olive oil

For the grilled zucchini and green onions:

1/3 cup walnut (roasted and coarsely chopped)
1 clove garlic (finely grated)
2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil (divided)
3 large green onions (cleaned and cut into 3 inch pieces)
1 large zucchini (halved lengthwise, cut into 3 inch pieces)
1/2 cup lightly packed fresh parsley (kept whole with a tiny bit of stems)


Salt and pepper to taste

To prepare salmon:

Follow above directions for salmon, rub olive oil and sprinkle with salt and pepper before grilling.

To prepare zucchini and green onions:

Brush 2 tablespoons of olive oil on zucchini and green onions, season with salt and pepper. Grill, turning often, you want them cooked until tender and a few char spots. About 5 to 10 minutes.

Transfer veggies to to serving dish, add parsley, and lemon and olive oil. Taste and season with salt and pepper. Serve alongside salmon for a complete meal.













Monday, July 21, 2014

Raw Corn Summer Salad


Yesterday was the annual trails party. It is always celebrated as a potluck. Everyone that attends brings some sort of salad, appetizer or dessert to go along with the grilled hamburger, hotdog and veggie burgers the trail group provides. Now the one thing I have learned is that in this town people really know how to bring a great dish when attending. The food is amazing and the salads rival closely to a Whole Foods Market showcase, you know the one that has every type of grain and fresh veggie salad thought of available.

So comes another year that I rack my brain and go through magazines and the internet looking for something different to bring, I come up with many options. But still not exactly what I was looking for. Oh my goodness, why can't I make up my mind. The morning of the party comes and we go to the farmers market in town. I scour the farmers and vendors and there in the bin was the answer.......first of the year fresh corn. On the spot I decide upon a simple salad I saw on my internet search from Heidi Swanson's "101 Cookbooks", blog, raw corn, a dressing of lemon juice and brown sugar and some herbs. Voi·là! This was the answer.

Ingredients:

6 ears corn (shucked, silken strings removed)
1 small shallot (minced)
1/3 cup fresh lemon juice (about 2 medium sized lemons)
2 tablespoons brown sugar
1/2 teaspoon fresh oregano (minced)


To prepare:

Whisk lemon juice and brown sugar together. Taste, if needed add a little salt, if too tangy add a little more sugar.

Cut kernels off corn with a sharp knife. I used a large shallow bowl, held corn right side up and cut downward.


Right before serving add dressing, stir then add oregano. Taste, if salt is needed add now. Enjoy! It's that easy. This is a wonderful summer salad, love the corn raw here, the lemon juice slightly softens it.

*Fresh oregano is very strong so add a little at a time. Original recipe calls for 1 teaspoon, that was a little too strong for me. Next time I will try this with fresh cilantro and lime juice.


Recipe has been adapted from 101 Cookbooks website, follow link for the original recipe.

Friday, July 18, 2014

Chickpea, Farro and Feta Salad with a Toasted Spice Vinaigrette


Today we woke to sunny skies. The morning started out with a brisk walk into town. Along the way on we spotted an American bald eagle. The eagle looked so majestic perched at the top of the pine. We could not tell if this was a male or female as they look very much alike. After a little research it was noted that the females are supposed to be 25% larger with similar plumage and color. A park ranger told me once that eagles are very opportunistic creatures and are known for stealing food from other birds.


We walked over this bridge to cross the Yachats river which flows out to the ocean. In the afternoons depending on the tides there will be people fishing off the point perched on rocks along the shore. Sometimes early in the day we will see an egret or two, but today there is none.


Now for this fresh summer salad. The main ingredients are chickpeas, barley and feta cheese with a sprinkling of sunflower seeds. The vinaigrette is made first by toasting spices in a dry skillet until fragrant. The base of this dressing is comprised of coriander, cumin and fennel seeds. After the spices cool, whisk with a touch of Dijon mustard and olive oil. The end result is a delicious vinaigrette that is not only great on salads but wonderful on grilled meats and produce too.

This recipe has been slightly adapted from the July edition of Bon Appetit magazine.

Ingredients:

For toasted spice vinaigrette:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 cup extra virgin olive oil
2 tablespoons balsamic white wine
1 teaspoon Dijon mustard
Salt and pepper

For the salad:

8-ounces green beans (cleaned, trim and then cut in half)
1/2 cup farro (cooked according to package directions, I used quick cooking)(recipe used barley)
1 teaspoon extra virgin olive oil
1/4 cup sunflower seeds (toasted)
1 15-5-ounce can chickpeas (drained and rinsed)
4-ounces feta (crumbled)
2 tablespoons fresh dill (chopped)
2 tablespoons fresh lemon juice

To prepare:

Start with the vinaigrette; add coriander, cumin and fennel seeds to a small dry skillet (no oil or butter), over medium heat, tossing until fragrant, about 3 minutes, (I used a wooden spatula). Let cool. In a small bowl; whisk spices together with the oil, vinegar and mustard. Taste, season with salt and pepper. Set aside.

Add green beans to a large pot of salted, boiling water. Cook about 3 minutes, check beans, they should be done. You want them crisp-tender, so they have a slight light crunch. Remove from heat and plunge beans into a bowl of ice and water.

Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice and vinaigrette into a large bowl. Stir gently to combine. Enjoy!






Tuesday, July 15, 2014

Nutty Millet Breakfast Cookies


First thing every morning we take Miss Olive across the street for a short walk. Our driveway is quite steep so when you are a little sleepy it's not a big deal, it's the trek back up that is. Every year when we first get here we huff and puff our way up. After a few weeks it's smooth sailing.


Across the street, down Windy Way this is what we see. I know, I still can't believe it. One day, I actually saw a mother sea lion and her two pups. Of coarse at that time I did not have my camera or phone, but it's true. I still feel so fortunate to be here when we can; just wish there was a way for us to make a real living.


Right before we left for Oregon I received the "Whole Grain Mornings" cookbook by Megan Gordon. As I packed I must of stuffed the book into the side pocket of my suitcase and did not think of it again until 2 weeks ago when I repacked my bag for a short trip. There are so many great recipes to choose from but I started out with the Nutty Millet Breakfast Cookies. Millet is a new ingredient for me. I purchased 1/2 pound in the bulk food department at the grocery store. After getting home and examining the seed I realized we have something very similar to it if not the same in our bird feeder out back. Millet is really a small round seed with a nutty flavor that provides iron, calcium, potassium and B vitamins.

Ingredients:

1 cup whole wheat flour
1/4 cup barley flour
3/4 cup rolled oats
1/4 cup millet
1/4 cup wheat bran (I used oat bran)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
1/2 cup coconut oil, (melted)
1/2 cup maple syrup
1 large egg (beaten)
1 teaspoon pure vanilla extract
1/3 cup dried cranberries (she used raisins)
1/4 cup roasted walnuts (chopped)
1/3 cup roasted pecan (chopped)

To prepare:

Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.

In a large bowl, add the flours, oats, millet, bran, baking powder, baking salt, cinnamon, nutmeg, ginger and salt. Mix until combined, set aside.

In medium sized bowl add the melted coconut oil, maple syrup, egg and vanilla, mix; then add to flour mixture stirring ingredients together with a wooden spoon. Stir in cranberries, walnut and pecans. Mixture will be very thick. Let sit 10 minutes. Using a large spoon scoop out dough and roll into a ball using both hands. Place on cookie sheet about 1-1/2 inches away from each other. Flatten with the palm of your hand to about 3/4 inch thick.


Bake until golden brown around the edges, about 10 to 12 minutes. Let cool on baking sheet 10 minutes before moving to wire rack. Store in a airtight container.

Makes 12 to 14 cookies.

Recipe has been slightly adapted from the Whole Grain Mornings cookbook by Megan Gordon.









Sunday, July 13, 2014

My Writing Process Blog Tour


I would like to thank Susan of the The Wimpy Vegetarian for tagging me for the writing process tour. Susan's focus is mainly on vegetarian food and her life with Carnivorous Maximas her husband. Her blog is wonderfully written and you feel like you are right at home in her kitchen chatting over a cup of coffee or tea.

When Susan first nominated me as one of three people for the Writing Process Blog Tour I hesitated. Why the hesitation? At first I was not quite sure myself. Maybe part of it was that I was going to have to take time and sit down and really think about what I am really doing. Am I going down the right path? What is it I am trying to accomplish?

I started my blog in 2010 but never really told anyone, including family or friends. I never commented on other sites, I was very private. It was a long time coming but I have come out of my shell if you will. In January of this year I changed all that and decided to live out loud, so here I am.

So here is the part of the tour where I answer 4 questions;

1.) What am I working on?

Currently I am on the Oregon coast using veggies from my garden and local farmers markets to create new recipes. Additionally I am trying my hand at sprouting and fermenting. Also constantly working on better photography, finding the right light is much harder than it looks.

2.) How does my work differ from others of it genre?

My work does not differ from that of many other food blogs. I like to incorporate my recipes into our daily activities, which usually is gardening and hiking. I enjoy writing about my life in food in Phoenix Arizona where I spend most of my time and then summers on the coast in Oregon. The two regions are so completely different from each other but I try to focus on what is healthy and in season.

3.) Why do I write what I do?

It all started as a way to connect with others that shared the same type of food and interests that I did. I have found the blogging community to be supportive and helpful in so many ways. This has helped me tremendously along this part of my journey. Also food seems to go hand in hand with people you care about and special occasions in creating stories and memories to be treasured.

4.) How does my writing process work?

It all starts with an ingredient or recipe that I have seen on-line, at a restaurant, friend's house etc. I research it, think about it and then start gathering the ingredients if necessary. I jot down on paper my ideas and then go from there. Sometimes my ideas go as far as the folder on my desk, while others make there way into my kitchen. I have found that mornings are usually the best time for me to write. There is something about the quiet and having a space completely to my self.

Another part of the writing tour is passing the baton to other bloggers. Here are 2 bloggers that I enjoy reading, each with a special talent:

Scrummy Lane: Helen currently lives in Perth Australia and before that Greece. On her blog she states she is working her way back to the U.K. her original home. Many of her recipes are fresh and seasonal and revolve around her everyday life and travels that are narrated by her witty humor. Always a great recipe and story.

Simply Fresh Dinners: Robyn lives in the Pacific Northwest on Vancouver Island and loves finding new ways to create dishes with fresh ingredients. Many are low in calories and all are delicious. I look forward to her Tuesday's Tidbits as she features other blogs and links to interesting things around the internet. Always as great read.









Wednesday, July 9, 2014

Avocado, Zucchini and Farro Salad


Busy are these days of summer. Yesterday we started the day off with a hike in the woods. We drove slowly down a rutted dirt road to the main trail head. There's a sign at the end that says Cummings Creek trail and you can hear the water in the background. The trail follows the ridge and takes you back far into the forest, it also connects with the Cook's Ridge and Gwynn Creek trail for a longer hike.


It's funny how when you are hiking you stop thinking about the things you normally do, like work, your home, bills and other things you normally contemplate throughout the day. What you do focus on however; is what you see, you have to pay attention to where you are stepping and your surroundings. You are totally in the moment, a bush rattles, a bird sings, you see a tree that could be hundreds of years old. Suddenly everyday things come into perspective, after all you realize this is what matters most. As I walk through the forest the ever present trees are amazing, some have moss growing on them, others have mushrooms. Some trees are growing on trees that have already toppled. You can hear the trees creek when the wind blows them just right. The ground is covered with gorgeous large ferns. This is a hikers paradise.


Today's recipe came about on the drive home from that morning's hike, I was famished and thinking about what we had available at the house and in my mind this is what I put together.



Ingredients:

For salad:

1/2 cup farro (cooked, I used Trader Joe's quick cooking)
1 medium avocado (halved, sliced thinly)
1 medium summer squash (cut in half lengthwise and then sliced into 1/4 inch rounds)
1 small head red romaine (sliced into 1/4 inch ribbons)
1/8 ounce feta cheese (crumbled)
1 handful roasted walnut pieces (roasted)
2 green onions (thinly sliced)

Dressing:

3 tablespoons white balsamic vinegar
2 tablespoons extra virgin oil oil
1/2 teaspoon honey
1/4 teaspoon dry mustard
1 green onion (thinly sliced)


To prepare:

In a large bowl, add in sections; the farro, the avocado, squash, red romaine, feta cheese, walnuts and green onions.

In the meantime make the dressing, combine the vinegar, olive oil, honey, mustard and green onion. Whisk.

Serve with dressing on the side.

















Sunday, July 6, 2014

Slow-Cooked Salmon with Rutabagas and Swiss Chard


Thursday started out in a mad dash as we began the day having coffee with the neighbors across the street. I brought over my standby, this Swedish Visiting Cake, which I have made many times over the years. The recipe is from Dorie Greenspan's cookbook and it is fool proof. It's simple, very impressive in taste and always a hit. For lunch the same day we had a friend over that was traveling from the east coast. We have not seen him for a couple of years, so I wanted to treat him to something special from the Pacific Coast.


The day before we drove up to the town of Newport which is 25 minutes away to pick up a Coho salmon from the docks. We had the fish filleted on the premises. The recipe I used is from the June Bon Appetit magazine, Into the wild, Salmon each way, article. What drew me to this particular recipe was the cooking method. The salmon is rubbed with lemon zest and olive oil and then baked in the oven on low heat. I served the salmon topped with sesame seeds and a drizzle of sesame oil.


Ingredients:

3 6-ounces pieces, skinless salmon fillet
3 tablespoons olive oil, divided
1 teaspoon lemon zest
3 cloves garlic, peeled, smashed and chopped
1 1/2 pounds small rutabaga (peeled and halved)
1 large bunch Swiss chard (clean, remove stems and cut into ribbons)
1 small shallot (minced)
1/4 cup fresh cilantro (chopped)
1/4 cup fresh parsley (chopped)
1 tablespoon fresh lime juice
1 teaspoon sesame oil
Toasted sesame seeds for garnish


To prepare:

Preheat oven to 250F. Place salmon in a large baking dish, drizzle with 2 tablespoons olive oil and lemon zest; gently rub into the top and sides of the fillet. Season with salt and top with garlic. Bake 35 to 40 minutes until center looks almost done. (recipe calls for medium rare, so I cooked these a little longer).

In the meantime, combine rutabaga with olive oil and 1 cup of water in a medium sized sauce pan, bring to a simmer, cover and cook until fork tender, remove lid and cook until water evaporates and vegetables are golden in color, stir occasionally, season with salt and pepper. Remove from heat, set aside.

While rutabagas are cooking prepare the chard, in a large skillet add 1 tablespoon olive oil, then the shallot and Swiss chard, cook tossing often until leaves are wilted. Toss in cilantro, parsley and lime juice, season with salt.

Drizzle salmon with sesame oil. Serve along side the Swiss chard and rutabagas, topped with sesame seeds.