I was a little off with my “I’ll post more recipes tonight” comment in my last post. :) But here I am with some more food now.
This first recipe is originally from Sisterfriend…she brought me this delicious salad on Mama’s birthday and we ate it in the parking lot of Swallow’s Inn! haha. It was soooo good that I’ve made it with friends multiple times since then. We’ll be enjoying it tonight too!
Sister’s eggplant with hummus and beet salad
1 eggplant sliced to ¼ inch thick pieces
cherry or grape tomatoes cut in half
slivered or sliced almonds, to taste
1 lemon, most of it for the juice, but cut 8-10 super thin slices, like paper thin
3-4 beets, diced
1 apple, diced
goat cheese (optional)
Heat the eggplant slices up in a skillet over medium heat until soft. You don’t even need oil, it softens on it’s own, shouldn’t stick. While that’s heating, toss together the arugula, apples, beets, almonds, tomatoes and goat cheese with the lemon juice and lemon slices. Place one or two eggplant slices on the plate. Slather hummus generously on each piece. Top with the salad mixture and enjoy! Serves about 4. PS-you can buy the beets at Trader Joe’s already all done and ready to be cut. Really easy.
Here’s a final recipe before I leave for dinner. It’s what we had last night and it was great. Yes, I am still eating fish from time to time because it doesn’t seem to affect my stomach like meat and dairy.
Alisa’s Traditional Salmon Dinner for 2
2 fillets of salmon
1 cup “power rice” (½ cup cooked brown rice and ½ cup cooked quinoa mixed together)
1 white or red onion, sliced into rings
2 veggies of your choice….last night we used broccoli and kale
Heat the oven to 350°. Bake the salmon with freshly cracked pepper and a tiny bit of sea salt for 35-40 minutes. During the last 5 minutes, throw a ton of broccoli into the oven with the fish. Then saute the onion on low with a little bit of water (no oil required, there’s a decent amount of liquid in the onion already). Once it’s 90% there, throw in a bunch of kale, and cover for the last few minutes. Distribute the rice on the plates first, top with salmon. Layer the onions and kale half on the salmon, half off (it’s all about presentation). Broccoli goes on the side! Voila! I also used a little bit of ponzu sauce on the kale (ponzu=equal parts lemon juice and soy sauce with diced green onions) but not too much because that is a ton of salt.
Off to the Pirazzinis for dinner! No Music Corner tonight, just listening to the rain. :)