Saturday, December 14, 2013

The Healthy Nutty Food Critic: GREEN JELLO SALAD

The Healthy Nutty Food Critic: GREEN JELLO SALAD: I love this recipe!  My Mother-in-law always made it for Thanksgiving and Christmas so it is extra special as well as tasty! Ingredients: ...

The Healthy Nutty Food Critic: Krumkake (cookies)

The Healthy Nutty Food Critic: Krumkake (cookies): Ingredients: 4 eggs  1 1/2 cups of all purpose flour  1 cup of sugar  1/2 cup butter or margarine, melted (this is one stick)  2...

Wednesday, June 26, 2013

Alaskan Wild Sockeye Salmon, Salad and Yam

Alaskan Sockeye Salmon, Salad and Yam

1 - 4-5 oz size Alaskan wild Sockeye Salmon
1 - Garnet Yam
1 - salad mix with spinach
1/2 cucumber sliced
1/2 red bell pepper cut in pieces
1 oz of sliced almonds
sliced red onion to taste
pepper to taste
1/2 avacado cut in pieces
1 tablespoon butter for Yam
1/2 squeezed small lemon for Salmon
2 tablespoons of olive oil
1/2 teaspoon of Montreal steak seasoning
dash of cayenne pepper
dash of ground ginger
dash of curry
2 tablespoons Bolthouse Farms Honey Mustard Yogurt Dressing

This time of the year is the best for finding fresh Alaskan wild Sockeye Salmon at the store, butcher or public markets!  I love the rich flavor it has and how it compliments the salad and baked yam.  This is probably the easiest and one of the most nutritious meal I love to make!

I start out with taking my cast iron skillet and add about 2 tablespoons of olive oil and get it really hot.  I will then put the Salmon skin down and let it fry for just a minute before adding herbs (to taste) on top and then putting it in the oven to bake no more than 20 minutes till done.  I top it with cayenne pepper, Montreal steak seasoning, ground ginger and curry.  It really is all about your taste.  I find this combination the best.  If you don't have these spices try others that you have on hand that you love the taste of...experiment!

To speed the cooking of the Yam I will microwave it for about 2 1/2 minutes and then wrap it in aluminum and stick it in the oven on the rack next to the cast iron skillet that is baking the fish.  In the meantime I slice and dice my veggies for the ultimate heavenly salad.

My favorite salad dressing is now made by Bolthouse Farms in Bakersfield, CA.  ( I used their Honey Mustard Yogurt Dressing today and it really complimented the flavors of the Salmon and yam.  I love all their flavors and they only have 45 calories per 2 tablespoons!  They are also all natural and no preservatives!  I only have to use 2 tablespoons for a personal salad because I make it in a large bowl first with all the veggies cut up and then add the dressing last and toss.  I find I use less dressing when I do this way instead of at the table adding it on top of the dry salad.  My final topping is always pepper!  I love pepper on my salad - it just gives it that finishing touch!

I look for healthy alternative, natural and creative ways to cook. This is just a great meal in the Pacific Northwest - simple, tasty and just hands down good!


Sunday, March 3, 2013

Quick Homemade Pizza with Stuff Crust

1 - 13.8 oz thick crust refrigerated pizza dough
2 cloves of fresh garlic
1/2 cup Spaghetti sauce or pizza sauce
1 Bell pepper 1/2 red and 1/2 green or any color you choose chopped
10 - Mozzarella cheese sticks
1 cup grated mozzarella cheese ( I like the low fat) or more if you like real cheesy!
1/2 cup Red onions chopped
1/2 lb. Ground Sausage
Pineapple cut in chunks (I like using fresh cut pineapple) or buy a can already in chunks drained.
Italian seasoning
Parmesan cheese grated
2 tbs of olive oil
1 tbs of cornmeal
And Any topping you like for pizza!

Preheat the oven to 425.

I use a large baking stone to cook the pizza when I make this dish. Spread one tbs of olive oil on the baking stone and then sprinkle cornmeal on top. Cook the sausage until it is brown with no pink and set aside. Spread the dough out on the cooking stone and set the mozzarella sticks on the edges and then wrap the dough over them and seal them in. Use a garlic pressed and spread fresh garlic over the dough and make sure it is spread evenly. Pour 1 tbs of olive oil over the garlic and dough. Make sure it is spread evenly and on the dough that covers the mozzarella sticks. Now spread the spaghetti or pizza sauce evenly on top.

Now is the time to add the toppings. Spread the ground sausage, bell peppers, chopped onions and pineapple chunks then sprinkle basil and Italian seasoning. Cover the pizza with cheese. Cook for approximately 20 minutes or until the crust is brown and the cheese is melted. Remember it is Pizza so you can top it with any toppings that you personally like!

Use the Parmesan cheese on your own individual pieces to taste!

With my family it feeds 4 with one slice left over! Enjoy!

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