And I have my life back…

Session ended awhile ago, I’m still catching up with the rest of my life. It was a whirlwind. It’s difficult to move back across the country and start working so much right away. I’m not going to say that I didn’t enjoy it though. I like to stay busy. But it’s also nice to have a chance to catch up on the more enjoyable things in life. I’ve been able to cook more (and finally clean, not that it wasn’t done while I was working all the time, but it’s nice now to be able to pitch in). I’ve been able to spend more time with my family, Keith, and my friends. I’m still playing catch-up in that arena though. There are still people I haven’t seen since we moved back, I’m working on it though.

I took Keith to Seabrook, Washington, this last weekend for his birthday. It was the perfect weekend getaway. He finally saw the Pacific Ocean for the first time (I know, right!). He loved it. It was exactly what we both needed….relaxation and not a care in the world.

I have failed greatly at pulling out my camera to capture images of the delicious meals we’ve been creating. That doesn’t mean I don’t have recipes though 🙂

Baked Salmon In Foil

• one salmon fillet, large enough to feed 3-4 people (not sure how many ounces…the ones we use are usually just over an inch thick at the thickest, and 8-9 inches long, 6-7 inches wide at their widest)
• 2 T. EVOO
• one lemon, half sliced in rounds, reserve the rest to squeeze on salmon after served
• 1/2 white onion, thinly sliced
• 1 T. fennel seeds
• 3-4 cloves garlic, minced
• salt and pepper, a good sprinkle of each

Preheat the over to 400 degrees. Place an 18 inch piece of aluminum foil (I like the heavy duty kind) in a 9 x 13 baking dish. Rinse the salmon fillet in cold water and place on foil in the dish, skin side down. Brush the EVOO on the salmon. Sprinkle with fennel seeds, garlic, salt, and pepper. Arrange the lemon slices and onion on the top of the salmon. Add 1/2 cup water. Fold up sides of foil and seal it up nice and tight. Bake for 30 minutes and check for doneness, bake until salmon starts to flake with a fork. Do not over cook. Ours usually takes about 45 minutes, but I always check after 25-30. The salmon will continue to cook once it is taken out of the oven. Serve and enjoy.

My new favorite green salad

• Salad dressing:
• 3/4 c. olive oil
• 1/3 c. white wine vinegar
• 4 garlic cloves minced
• 1/2 t. salt (or to taste)
• 1/4 t. pepper (or to taste)
• 1 t. dried basil
• 3 T. sour cream
• 2 t. dijon mustard
• juice from whole lime

Put all ingredients in a pint jar, secure lid nice and tight, and shake very well. Store in fridge until ready to use. Shake well again before drizzling on salad. May need to add a little more olive oil or/and vinegar. I didn’t really measure, just eye-ball it. It fills a pint size jar a little over 3/4 of the way.

The salad I usually make to go with it:

• one head red leaf lettuce, torn
• a few handfuls of baby spinach
• 1 dry pint grape tomatoes
• 2 shallots, thinnly sliced
• 1 can small black olives
• 8 oz. fresh mozzarella, torn or chopped into small cubes
• 3 avocadoes, diced large (added at last minute, before dressing)

Toss together with the dressing and enjoy (you may not need all the dressing, add a little at a time and see what you think).

My new favorite salad, in the world.

I must say, it was incredible and I can’t believe I never thought of making this before…The picture doesn’t do it justice.  I really need to get better about bringing my camera with me everywhere, since I do about half my cooking at places OTHER THAN my own kitchen.

Caprese Salad + Avocado + Spring Onions

• 1 Tomato (preferably Roma, but my CSA came with Hot House and they worked), Sliced into 1/4 inch slices
• Fresh Mozzarella, sliced into 1/4 inch slices, same number of slices that you got out of your tomato
• Basil (normally I would use fresh, but I was out at the boyfriends, so I didn’t have any) to taste – if using fresh I like to use one leaf per tomato
• Half an Avocado, sliced
• 1 Small Spring or Green Onion, only the white part, THINLY sliced
• Olive Oil (I used Texas Olive Ranch’s Sweet Basil Infused…OMG. INCREDIBLE!), I used a little over a tablespoon so that I have have some to mop up with my homemade baguette…Yes, I’ve mastered the recipe!
• Salt and Pepper to Taste
• Some sort of rustic bread or baguette (warmed up and crusty) to mop it all up as or after you eat the salad

Arrange the mozzarella, avocado, and onions on top of the tomatoes. Sprinkle with basil, salt, and pepper.  Drizzle olive oil over the top of it all. Enjoy 🙂

I know, super easy, and probably “duh” to most of you, but I had never thought of throwing avocado and onions into the mix.  I don’t know if I’ll ever eat a regular caprese salad again…