Tuesday, April 28, 2009
Shopping at the Price Chopper in Mission, KS is always a treat. Their produce section is huge and filled with fresh, exotic fruits and veggies. They carry a lot of authentic Mexican items and I always love going down those specialty aisles to check things out. On our recent trip we decided to pick up a bag of Plantain Chips. They are surprisingly not that sweet and have a great crunch.
It's my new favorite snack! Try 'em out.
Monday, April 20, 2009
The other night, I was craving a light "Springish" meal. I hadn't eaten salmon in a while, so I decided to try something new. I thought that the lemon pepper in the salmon would pair really well with the sweetness in the dressing and the pear. The sunflower seeds could add a little crunch. I would have added gorgonzola cheese, but I am on a restricted diet compliments of my Acunpuncturist. I don't like her very much right now. If I were you, I would add cheese because cheese makes eveything better.
· 2- 5 oz. filets of Salmon
· extra virgin olive oil
· 5 leaves of fresh basil
· lemon pepper seasoning
· fresh spinach
· 3 tbsp. white onion, chopped
· 1 pear, cut into small slices
· 3 tbsp. honey roasted sunflower seeds
· 3 tbsp. Rasberry All Fruit
· 1/4 cup of Balsalmic Vinegar
· 1/4 cup extra virgin olive oil
· Marinate both salmon filets in olive oil, sliced basil, and lemon pepper for a few hours.
· Preheat the oven to 350 degrees. (You could also cook Salmon on the grill for that smokey flavor)
· Cook salmon for about 20 minutes
· While salmon is cooking, prepare dressing by putting all ingredients in a bowl and whisking to emulsify the olive oil.
· Prepare salad in a bowl.
· When salmon is completely cooked, flake with a fork and put on top of the spinach salad. toss in dressing.
Saturday, April 18, 2009
After doing a little spring cleaning today, I came across my photo album from the Paris trip I took with my mom and sister last year. I was looking through some of the pictures thinking about what Paris is like in the springtime and daydreaming. Oh, how I wish I could go back and visit! I love it there. Since I cannot transport myself there on a whim, listening to the French Kiss soundtrack and posting a recipe for Rice Pudding will just have to do. An imagination is a great thing. I know you are thinking... what does rice pudding have to do with Paris? Well, while we were there, my mom and I dined at this little French bistro and they brought us rice pudding for dessert. It was thick, creamy, and delicious. It came in little jars with mini spoons and it was the cutest thing I have ever seen. Every time I think of rice pudding, it puts me back in that quaint bistro in Paris with my mom.
Today, on this rainy Saturday, I am taking a trip to Paris- won't you come with me?
serves 4 ( 4 qty. 6-8 oz. ramekins)
Food & Wine Magazine
· 2 cups whole milk
· 1/2 cup Arborio rice
· 8 tsp. sugar
· whole nutmeg
· 4 tbsp. heavy cream
· garnish- cinnamon
· Preheat oven to 325 degrees with rack in the middle.
· Butter 4 ramekins
· Add 1/2 cup milk, 4 tsp rice, 2 tsp. sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
· Put ramekins in a shallow baking pan and bake until most of the milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about an hour.
· Discard skin from puddings, then stir 1 tbsp. cream into each. Puddings can be eaten at room teperature or chiiled. (I prefer chilled). It takes at least 30 minutes to chill each ramekin.