The little dot on this thread tells me that I've made 1 or 2 contributions over the time that this has been here on TEG. (It should be a sticky, don't you think?) Usually, I don't have anything special from our menu because food is so simple around here. But, DW cooked salmon the other day (my favorite fish ) and I had left-overs in a sandwich and then, left-overs again - in an omelet for lunch today.
Usually, DW just bakes salmon under cilantro and shallots or lemon basil or dill. A couple days ago she made a marinade that she has done before and baked the salmon in that. She just does this off-the-cuff, with the appropriate ingredients (as she sees it). The salmon was very good and I found a recipe on the internet for something very similar as a grilling sauce and just assumed that the measurements are just about the same.
Please, whether you use it as a grilling sauce or a marinade - feel free to adjust and adapt it. DW used Garden Salsa peppers altho' she usually uses jalapeos, for example. I think it is better with the jalapeos but they aren't quite ready in the garden and the Garden Salsa peppers were .
Here's the slightly modified "Spicy Herb-Grilled Salmon Steaks." The first 3 ingredients after the salmon are from our garden:
1/2 cup basil leaves
1/3 cup green onions
3 tbsp jalapeno pepper (minced & seeded)
2 tbsp water
1 tsp sugar
2 tbsp soy sauce
2 garlic cloves (minced)
1/8 tsp black pepper
Juice from a lime
Add, "cooking spray for baking dish" and you've just got everything that went into the oven. Today, I did a real good job finding all the pepper bits to go with the salmon for the omelet, while leaving the basil leaves behind. Oh, and there was a little Tillamook cheddar that went on the eggs there also .
Found a Quinoa salad recipe in the Sacramento Bee and just finished making it. I used what I had....
Toasted quinoa, ckd
fresh tomatoes, diced
1 minced spicy pepper (mine was jalapeno)
left over green onions, sl thin
leftover 1 C canned white beans, rinsed, drained
1 bu of fresh cilantro
2 Tbsp cumin
1 Tbsp olive oil
juice from a fresh lime
So far, tastes great. Will taste even better after it sits around in the frig....
The recipe called for roasted corn off the cob, but I didn't grow corn this year.
I'm attempting to make candied red habanero peppers... According to my recipe, it takes a few days to make because I have to keep adding sugar. I double gloved my hands, but they somehow still ended up with chili on them because they are on fire. Additionally I touched my face and it is now on fire. This is just silly.
4 pints salsa and 6 more pints of zuc relish... steaming the green beans for supper... the kentucky wonders are still producing great but the scarlet runner has produced lots of flowers but very little beans oh well it is pretty