Real Food for Real Life

Sunday, May 30, 2010

And she's off...

 The Prague Castle overlooking the Vltava River; 
the Charles Bridge is in the foreground. 

Well, Nicole is now over the Atlantic, well on her her way to Prague, where she will be studying art for the next few weeks, and in general, just soaking up the history and atmosphere (not just a little jealousy on mom's part).  Back tomorrow to finish up with our cub scout abundance...

Saturday, May 29, 2010

Four open jars of salsa...really?

Stacked Enchilda

After bringing home the leftover food from our scouting double header last week, I was left with four assorted open jars of salsa (and tons of bananas, but that's another post).  What to do with this salsa?  I didn't want to keep it around too long, as my fridge is so full of miscellany that I sometimes lose things in there, and they were all "mild," and we prefer something a little warmer.  My bargain purchases for the week had included corn tortillas, canned refried beans, and a rotisserie chicken, so my thoughts took a culinary trip south of the border. 

A while back, Memoria, of Mangio da Sola, had written about her stacked enchiladas.  While obviously not using homemade tortillas or enchilada sauce, I thought I would do something akin to hers, but as a Semi-Homemade version.  I dumped the jars of salsa into the blender and found that I had roughly 3 cups.  I pureed the salsa until smooth and had a taste- it tasted very fresh, but lacked a depth of flavor and any heat, so I dropped in 2 cubes of Knorr Chipotle Seasoning and gave it another whirl.  This was perfect, but not so spicy that the little guy couldn't eat it. I layered up the enchiladas, using the bits of shredded jack and cheddar cheese I had in the fridge, popped then in the oven and presto, an easy, quick, and tasty dinner (and 4 glass salsa jars in the recycling bin :).

Stacked Enchiladas
24 oz. (about) salsa, whatever you have on hand
2 Knorr chipotle cubes, or 2 canned chipotles (optional)
15 corn tortillas
1 15oz. can refried beans
3 cups (about) cooked and shredded chicken
shredded cheddar and/or jack cheese about 2 cups (or more if you like)
To serve: sliced scallions, shredded lettuce, pickled jalapeño slices, cubed avocado, and sour cream

Preheat the oven to 350 degrees.  Puree the salsa in a blender until smooth, taste and then blend in the chipotle if desired; set aside.  Spray a baking dish (or two) with cooking spray, using whatever size(s) needed to accommodate five tortillas.  Spread a small amount of the pureed salsa in the bottom of the dishes.  Spread 5 tortillas evenly with the refried beans and lay in the dishes.  Sprinkle with a small amount of cheese and and layer with another tortilla.  Spread the shredded chicken over the five stacks- it will seem like a lot and some may spill down the sides, but don't worry.  Sprinkle with a bit more cheese and top with the remaining tortillas.  Spoon the remaining salsa over the stacks and top with the remaining cheese.  Bake for 20 minutes or until hot and the cheese has just started to brown.  These are even better the next day.

 I wasn't thinking and used the jack cheese inside and the cheddar out; it would have been much more appetizing the other way around.

Friday, May 28, 2010

Make your own salad bar...

Cobb Salad

After a busy day gardening in the morning, and school work in the afternoon, the last thing I wanted to do was put a lot of effort and fuss into dinner.  A dig through the fridge uncovered the ingredients for a pretty fine rendition of the Cobb Salad, and this means of creating the salad for dinner are true to the spirit of the salad's origin.  I love setting out a variety of ingredients and letting everyone make their own perfect creation; we do this often with salads, but also with all the wonderful accompaniments for Latin American and Asian foods.

Our offerings this time around were chopped romaine, a mix of finely sliced deli chicken and ham, chopped cucumber, chopped hard boiled egg, chopped tomato and avocado, crumbled bacon, and bleu cheese crumbles (the lime wedges are for our drinks, not the salads :)..  A bottled creamy balsamic dressing ad some crusty bread (not pictured) finished things off perfectly, and a perfectly simple ending to a fruitful day.

Thursday, May 27, 2010

Easy and delicious...

Ginger Chicken with Peanut Sauce

 One  of my first cookbooks was Simply Chinese by Margaret Leung.  Many cookbooks have come and gone in the ensuing years, but this one remains, and I have made this noodle dish many times over the years, using both chicken and pork.  When I was first learning to cook, I followed recipes exactly, for fear of producing something inedible (although that still seemed to happen sometimes).  Once I knew my way around the kitchen, I was comfortable to start adapting and improvising to meet my needs, or ingredients on hand.  The recipe that follows is my adaptation of the one I started making so long ago...

Ginger Chicken with Peanut Sauce
1 lb. boneless chicken (or pork)
3 cloves garlic, minced (1 tbs.)
1 tsp. dry ginger, or 1 tbs. fresh, minced ginger
1 tbs. canola oil
3 pkgs. ramen noodles, chicken or pork flavored
5 oz. pkg. baby spinach
1/2 cup peanut butter, your choice of variety
4 tbs. soy sauce
1 tsp. sesame oil
1 tsp. crushed red pepper flakes (more for serving)
4 scallions, thinly sliced

Cut the chicken into bite sized pieces and toss to coat in a bowl with the garlic and ginger; set aside to marinate on the counter while prepping the other ingredients.  Julienne the spinach and set aside in the bottom of a large serving bowl.  Mix the peanut butter, soy sauce, sesame oil, and pepper flakes in a bowl and set aside.  Cook the ramen according to package directions, being very careful to to overcook.  Before draining, ladle some of the cooking liquid into the peanut butter mixture, stir and add more as necessary to make a nice sauce consistency.  Drain the noodles and layer on top of the spinach; cover with a plate to keep warm.  Heat the oil in a large non-stick skillet over med-high heat.  Once the oil is hot, saute the chicken chunks until cooked through; place the chicken in the serving bowl.  Pour the peanut sauce into the pan and heat until bubbly.  Pour the hot sauce over the food in the serving bowl and toss to combine all the ingredients (the spinach will wilt with the heat of the other ingredients).  Serve sprinkled with scallions (i was, unfortunately, out of them this day) and additional pepper flakes if you like things spicy.
 Ben's plate all done.
"That was good," he says.
And this is why husbands should not be 
allowed to play with cameras 
at the dinner table ;-)

Sunday, May 23, 2010

45 things to do with fresh sage...

 This photo is from May 15th.  
The variegated sage is front and center (it is much larger already).

While I always enjoy our camping excursions, and this past cub scout weekend event was fantastic, I am always glad to be home again when it is all done (this applies to vacations as well).  We're home now, tired and satisfied with the week, so while I was awaiting the bedtime hour (I don't want to sleep too early and be up at 4am), I decided to catch up on my blog reading.  One of my regular reads is the well known Chocolate and Zucchini.  Clotilde's most recent post covers the many, many things you can do with fresh sage.  In light of the beautiful variegated sage I now have growing in my kitchen window box, this resonated with me.  I have grown this beautiful (and tasty) sage before, and it ultimately becomes a fairly large and bushy plant.  I love to make sage browned butter with it, and use it in numerous other ways, but it always produces more than I can use fresh (but feast is always better :).  Clotilde's post gives me many more ways to use my bountiful sage, so I am copying it verbatim below.  Hopefully you will find this as inspirational as I have...

Sage pairings:
- Sage + eggs (i.e. in an omelette)
- Sage + chicken (i.e. roast chicken with sage and lemon inside the cavity)
- Sage + lamb (i.e. in lamb burger patties)
- Sage + fried liver + croutons
- Sage + polenta
- Sage + onion (i.e. in stuffing)
- Sage + white beans (i.e. in white bean hummous or an open sandwich)
- Sage + apple
- Sage + pineapple
- Sage + roasted peanuts

Sage uses:
- Sage butter on gnocchi
- Sage butter on ravioli, especially pumpkin ravioli
- Sage butter on trout
- Sage olive oil with pasta and parmesan
- Put some leaves into pesto with other herbs.
- Add sage to duck sausage.
- Add sage to bean dishes.
- Infuse honey with sage.
- Use with parsley, rosemary and thyme in chicken risotti and soups.
- Add along with fresh parsley, basil, thyme, and rosemary to tomato sauces.
- Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta.

Recipe ideas:
- Sandwich an anchovy between two leaves, batter and fry for great antipasto.
- Feta, prosciutto and sage involtini
- Sage on asparagus with shaved pecorino
- Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman).
- Italian bread and cabbage soup with sage butter
- Roast butternut squash on a thick bed of it.
- Sage and goats' cheese gnocchi
- Sweet potato gnocchi with chestnuts and fried sage
- Put leaves on fish, wrap in prosciutto and sear in clarified butter and olive oil; finish in the oven.
- Take half a chicken breast, place 2 or 3 sage leaves on top, wrap in Parma ham, pack in foil, bake at 180°C (360°F). Open top side of package, pour in some dry white wine, and leave open in oven for 20 more minutes or until done.
- Wrap a flattened chicken thigh in prosciutto with a leaf of sage and pan-cook.
- Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.
- Sauté chicken livers with shallots and sage, season, then add a little cream. Toss through pappardelle.
- Sauté lamb chops with a sage leaf on each side.
- Saltimboca (veal, sage and prosciutto)
- Pork, sage and apple burgers
- Mold around a piece of pork sausage (out of casing), batter and fry.
- Sage and cheddar biscuits or pumpkin sage biscuits
- Sage ice cream
- Sage panna cotta

Other uses:
- Freeze in ice cubes for summer drinks.
- Go native and use the dry sage leftovers to purify your kitchen from evil spirits (see smudge sticks).
- Sage tea is a great remedy for sore throat.
- Sage plants give the most beautiful blooms!

Saturday, May 22, 2010

I love the New York Times...

Bihari Green Beans Masala over white rice, 
Tandoori Pork, and Grilled Naan

Every morning I read three "news papers" online, two local and one national, The New York Times.  I love the Times, not only does it sits well with my somewhat (okay, very) liberal tendencies, it employs some wonderful food writers; I particularly like Mark Bittman, aka The Minimalist, and Pete Wells, of Cooking with Dexter fame. I have a binder filled with recipes I have printed out, and am a daily reader of theDiner's Journal food blog, which is where I found this recipe for Indian green beans last week.  Unlike the Indian broccoli recipe I made a few months back, the family loved this one, and I can't wait to try this treatment with other veggies.  I served these saucy beans over white rice, with Tandoori Pork and grilled naan on the side.

Bihari Green Beans Masala
  • 2 tablespoons canola oil
  • 2 tablespoons slivered almonds
  • 1/2 cup finely chopped onion
  • 3 large cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red chili pepper flakes
  • 3/4 teaspoon kosher salt
  • 3/4 cup coconut milk
  • 3/4 pound green beans, trimmed
  • 1 lime wedges
  • 2 tablespoons chopped cilantro
 Heat the oil in a large saute pan over medium heat.  Add the almonds and cook until golden.  transfer the almonds to a paper towel lined plate, reserving the oil in the pan, and set aside.  Add the onion and spices and saute until the onion is tender, about 5 minutes.  Add the coconut milk and green beans, mix well and bring to a boil.  Reduce the heat and cook, covered, until the beans are tender, about 6 minutes.  Serves the beans with lime wedges and sprinkled with the almonds.

Friday, May 21, 2010

Am I ever tired (and the weekend's just started)...

Traditional Three Bean Salad

It's Friday evening and I am tired.  As I have mentioned before, I am heavily (the whole family actually) with Cub/Boy scouts, at the local (pack) level, as well as the district and council levels (Butler County, Ohio and a huge swath of SW Ohio and NW Kentucky).  I have spent the last two days preparing for what is in essence, a double header.

This evening the district (Ft. Hamilton) is running an adult training out in the sticks, otherwise known as the western and rural portion of Butler County.  Ten instructors will be teaching 30 scout leaders outdoor leadership skills for scouting.  While I may have made the arrangements, purchased the food, and helped set up the lodge (including hauling firewood- thanks for the help there Ben, not), I am not on the instructional staff for this one.  This gives me the night at home to rest up for Saturday and Sunday.

Back to the sticks with me tomorrow evening (with the Christopher in tow this time).  As the training wraps up, we will be getting ready for a cookout and campfire ceremony for our pack at the same location.  I'll be cleaning up from one event, to turn around and set up for the next.  I am really looking forward to this gathering- there will be 120 people (scouts and families) gathered for food, fellowship, and a cool fireside program that will include the boys "crossing over"- this is where they move up in rank.  After the festivities, it's off to our individual campsites for the night.  I'm really excited for this too, as it is our first chance to camp this season, and the weather is supposed to be fantastic for the rest of the weekend (it is however, rainy today, another reason I'm glad to be home tonight).

One of the lovely fun things I have done for the weekend (besides buying a TON of food), is making burger patties from ground beef donated to the pack by a local grocer (no names to protect the innocent).  This was not an experience I wish to repeat, EVER.  We have only ever bought ground chuck or sirloin, never the mysterious "ground beef."  These packages did not even list a fat to lean percentage as I am used to seeing, but in the end, I managed to transform 20lbs. or so of fat into 64 burger patties (it will be exciting to see the fire these start on the grill).
Lots of cheap meat.
64 patties ready for the grill.
Not for those with weak stomachs- the fat left filling in the ridges of my
pattypress when I was done (yuck!!); my hands were left in a similar state.

On a more appetizing note, I also prepared a huge bowl of three bean salad to take along.  I have made this recipe, pretty much unchanged, for 20 years (that would be before I could really even cook).  While I don't usually use canned veggies, I do for this salad- this is the way I have always made it, and this is he salad that I am always asked to bring to the big family cookouts.  This recipe can easily be doubled. tripled, or even quadrupled (as I did) for large gatherings.  This is one of the easiest recipes to make, but my mother refuses to do it, claiming mine tastes better (?).

Traditional Three Bean Salad

1 15oz. can cut green beans, drained
1 15oz. can cut wax beans, drained
1 15oz. can kidney beans, rinsed and drained (I use the dark red ones)
1 8oz. can mushroom pieces, drained
1 small onion, quartered and thinly sliced (I used red this time, but Vidalia is really good)
1/4 cup cider vinegar
1/4 cup granulated sugar
1/4 cup canola oil
1 tsp. dry mustard
1 tsp. dry basil

Combine the ingredients at least a day before you wish to serve it.  Refrigerate, tossing occasionally.  This salad is great to take to picnics since it does not contain mayo.

Tuesday, May 18, 2010

I guess you would call this a product endorsement...

Jalapeno Mayonnaise

Just a silly little post to share one of my favorite sandwich condiments, McCormick jalapeno mayonnaise.  This mayo, which can be found in the Latin section of most larger grocery stores, has enough chili kick to know it is there, but is not overpowering.  While not a diet friendly choice in large amounts, in moderation, I find this to be a wonderful addition to many sandwiches.  The photo below is the BLA I had for lunch a few days ago...I enjoyed every bite tremendously (all gone, so sad).

Not a BLT, but a BLA
That's Bacon, Lettuce, and Avocado, although the lettuce is actually shredded spinach, and I snuck in a slice of red onion too.  Whatever you call it, with the toasted (in the toaster, thank you) whole wheat bun and the jalapeno mayo, it was super yum.

Monday, May 17, 2010

An easy grilling side...

Bacon wrapped asparagus om the grill.

It seems that everyone is wrapping asparagus in bacon (or even thinly sliced beef), and since I love both asparagus and bacon, I had to give it a try.  This was as simple as taking the spears, snapping off the tough ends, and wrapping in bacon.  If you have large spears, I would wrap one or two with a slice of bacon, but if you have skinny spears like I had, use three or four.  I also used a thick sliced peppered bacon that we really like, so I only used half slices and stretched them a bit to thin them out.  If I had not used the peppered bacon, I would have given these a generous grinding a fresh pepper, but no salt.  Secure the ends with a wood toothpick, this may take one or two for each bundle, depending on how tightly wrapped it is.  Toss them on your charcoal or gas grill and cook until the bacon is cooked to your liking, turning frequently.  Easy as that, and oh, so, delicious.
After (yum :)

Thursday, May 13, 2010

Another new toy...

Grilled BBQ Chicken, Grilled Veggies,
and Freezer Cheese Mac and Cheese

For the longest time I have been meaning to get a grill basket; we have two grills, shouldn't we have all the accessories too?  I saw one at Aldi an few weeks ago, and at $5.99, I finally had my basket.  The inuagural use was grilled veggies (a mix of zucchini, red onion, yellow bell pepper, and crimini mushrooms) and I don't think I will ever skewer another veggie again.  I have used this basket again several times since and will soon be trying shrimp and scallops in there as well (can't wait).
 Look how nicely this fits on the grill, and cleanup was a snap.

Kitchen Tip...

We like to eat all sorts of different varieties of cheese.  When I get those small bits leftover that aren't worth wrapping up for another meal, or will soon spoil if not used, I drop them into a a quart sized freezer bag and stash them in the freezer.  I keep this bag going, putting in all manner of cheese, and when I get 12 to 16 ounces saved up, it is time to make mac and cheese (this is especially tasty if some bleu cheese has made its way in).  The quality of the cheese does suffer a bit, for the purposes of making mac and cheese, it is just fine. 
The penne and my bag of cheese from the freezer.  If you have any softer cheese in the bag (that is a piece of gorgonzola dolce near the bottom left) you may wish to grate up the cheese while it is partially frozen.  Just substitute the cheese for that called for in your favorite recipe.
I don't normally top my mac and cheese with bread crumbs, but I decided to be different this time and the family loved it.  For this I just mixed some of my dried homemade bread crumbs with some melted butter, so there were two tasty money saving tips in this dish.

Tuesday, May 11, 2010

Summer beverages...


The hot summer weather means it is time for cooling and refreshing summer beverages...sparkling water and iced tea reign (no sweet tea, thank you) during the day, but the often sweltering evenings call for something different, something special.  Sangria and sangria blanca (white sangria) fit the bill perfectly, they are icy, fruity, and being lower on the alcohol scale, infinitely refreshing.  I have made both of these over the last few weeks, each pitcher lasting for several days in the fridge, only getting better with time as the fruit continues to infuse the wine.  I want to make another pitcher now just writing about it.

1 bottle of a fruity, dry red wine (I used Shiraz)
1/2 cup triple sec
a good amount of assorted fresh fruit, cut up (I used lemon, lime, tangerine, and pineapple)
sparkling water and ice for serving (I used a slightly sweetened lime flavored water)

In a pitcher combine the wine, triple sec, and fruit; do this no later than the morning of the day you wish to serve it, preferably the day before.  Cover the top of the pitcher with plastic wrap and refrigerate until needed.  To serve, fill a glass with ice and fill halfway with the wine mixture, top off with the sparkling water, drink, smile and say "aahh."  Let the fruit pieces go into the glass(es) as you serve and just eat the fruit after you have enjoyed the sangria.

I know that sangria is Spanish, not Mexican, in origin, but I made a pitcher of sangria blanca for cinco de mayo anyway, it just sounded good to me, and was a perfect foil for the spicy loaded nachos/taco salad that we had for dinner.  Ben went with Dos Equis, a nice cervesa mexicana.  The white sangria is made in the same manner, just substitute a dry white wine for the red, such as pinot grigio or sauvignon blanc.  You may also wish to use a chardonay, just do not use a heavily oaked one, the flavor will compete with the fruit.
Sangria Blanca and Dos Equis
 Topping choices for the tortilla chips included: guacamole, corn & bean salsa, sour cream, pickled jalapenos, chopped onion & cilantro, sliced radishes, sliced green olives, halved grape tomatoes, shredded romaine, shredded sharp cheddar, and one of our favorite salsas picantes, Tapatio.  Not shown are the refried beans and the ground pork pork cooked with chipotle.
Is it a salad, or is it a plate of loaded nachos?  Don't know, don't care, it just tasted good.

Monday, May 10, 2010

A very nice Mother's Day...

Classic Margarita on the rocks

I hope everyone had a wonderful Mother's Day, I certainly did.  Breakfast was made for me, and while that itself is not uncommon, the face that I did not have to clean up the kitchen afterward was a treat.  My three guys took me out for a late lunch to P.F. Chang's China Bistro; it's a chain, but we love it anyway.  We enjoyed our meals very much, and the spicy Dan Dan Noodles that I ordered shall have to be recreated a home sometime soon (the leftovers made for a fabulous lunch today).  We really didn't have dinner per se, but when the hunger rolled around again we had some buffalo wings (cheated here, these were from the Kroger deli), with a tasty cheese spread I had whipped up earlier in the afternoon.  The lemon zest and scallions made this cheese spread exceptionally good and fresh tasting.
Last week we had eaten at Chili's where I had the the World's Freshest Margarita, made with fresh lime juice, not a mix.  This was actually a very good margarita that I wanted to make at home, because I always find the purchased mixes to be too sweet.  Mother's Day was the perfect time to try this out.  I found a recipe that called for 3 parts tequila, 2 parts lime juice, and 1 part triple sec.  I gave this a try and one taste was a bit much, so I added more lime juice (this was in a pitcher, I didn't put this many shots into one drink).  I salted my glass rim, put in the ice, and poured my self the first margarita.  Well, I had too much salt on the rim (see the photo) and had to knock about half into the sink, and, this drink was STILL a butt kicker, so I topped off the glass with some lime flavored sparkling water.  Mission achieved, margarita perfection!

Wednesday, May 5, 2010

The Caring Closet

As I mentioned in yesterday's post, one of the things I have been busy with is helping my friend Chris start an organization here in Hamilton to help clothe underprivileged children in our school district.  I would like to take this opportunity to share Chris's blog post that does a beautiful job explaining what it is we are trying to do.  We also have a Facebook page under construction on behalf of this endeavor.  We are looking for volunteers and donations, and even if you are not in the Hamilton area, this is a wonderful opportunity to help those who may not have the same privileges we enjoy.  Take a moment to check us out and have a beautiful day.

Tuesday, May 4, 2010

Happy 100!!!

This is my 100th post, and I have to say that I really admire my fellow bloggers who manage to post every day.  As much as I would like to emulate this, it seems that there are just days (sometimes days on end) that I can't get done everything that needs to be done.  But, I won't be too hard on myself, because I started this whole project to have fun, not make more work for myself.

So what have we been doing around here?  Scouts, scouts, and more scouts for starters; I'll be glad to give up some of the many hats I wear this fall, but I suppose I am just replacing that time with school, so I'll still be a busy gal.  The weather is grand, so I have been busy weeding, trimming, planting, and hauling (and spreading) what seems like endless bags of mulch.  I have my big pot of basil planted, varigated sage and thyme in the kitchen window box amongst the flowers, and containers of tomatoes and bell peppers planted.  We got the cluttered (scary) basement cleaned and sorted this past weekend, much to the consternation of our garbage man.  And finally, my dear friend Chris is starting a new organization to provide clothing to needy Hamilton school children, so we are busy getting this up and running; it's called The Caring Closet and I'll be sure to write about it more in the future.

So, if I'm not around for a few days, please don't think I've forgotten about you, I'll be back.  In the meantime, here are a few pictures- these were taken on 4/30 and things have grown even more since...
The narrow bed between the house and our service walk on the north side of the house.  You can't see it all, but the bed contains:  arborvitae, climbing hydrangea, azalea,  hosta, astilbe, day lily, peony, catmint, and since the photo was taken, impatiens.
The walk from our driveway that turns and leads to the front door.  What you can see here is arborvitae, catmint, daylily, groundcover sedum, iris, boxwood, and the sprouts of hardy purple mums.  The iris are now in full bloom, in a color very similar to the catmint, and the daylilies (Stella de Oro) have started opening their pretty yellow trumpets.
The "monster rose" (that I had cut back nearly to the ground back in March) is just about to burst into vibrant pink bloom just outside the front door.  I'll be sure to post another photo once it does.  That is a weeping pussy willow blocking the view.  we planted the willow to replace a white dogwood that we lost to a bad windstorm last year.

Saturday, May 1, 2010

A lovey, light lunch...

Salmon Salad in an Avocado Half

When I made the Lemon Baked Salmon last week, I intentionally made more than we would need for dinner so that I would be able to make a salmon salad.  I had originally intended to mix a bit of mayo into the salad, but the lemon infused salmon looked so lovely tossed with the red onion and celery, that I didn't want to make it heavy with the mayo.  Instead of the mayo I used olive oil and lemon juice, and tossed in a bit more minced dill.  Served in a perfectly ripe avocado half, this gave me two days of wonderful lunchtime dining.  This recipe could easily be double or tripled.

Salmon Salad

8oz. cooked salmon fillet
1 celery rib, diced small
1/4 small red onion, diced small
2 tbs. extra virgin olive oil
2 tbs, lemon juice
1 tbs. minced fresh dill
large pinch of coarse salt
a generous grinding of black pepper

Flake the salmon into a bowl, but don't break it up too small.  Lightly toss in the remaining ingredients.  Serve chilled in a avocado half or over chopped lettuce.  This makes two generous servings.
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