Yesterday, we went to the farmer's market. At first I was a little disappointed, it is still the beginnings of the season here. But then I saw..."magic". Homemade mozzarella. It was so fresh! It tasted amazing. (By the way, we also got trout-for a later post, eggs, and scallions.) And what do you make with mozzarella but pizza? So here is the recipe we used. By the way, making pizza becomes more interesting when you are entertaining a 5 year old (my niece was visiting for the weekend).
Build your own pizza
Ingredients:
Fresh mozzarella
fresh oregano from the garden
scallions, sliced (see above)
browned and drained ground italian sausage
pizza sauce
premade pizza crust (ok, I cheated!)
Directions:
Assemble pizza with desired toppings, putting sauce on first and cheese on last. Bake according to pizza crust package directions.
Enjoy!
Showing posts with label eco friendly food. Show all posts
Showing posts with label eco friendly food. Show all posts
Sunday, June 12, 2011
Monday, November 15, 2010
Mushroom Cream Sauce
Tonight for dinner Price and I had Alaskan salmon over couscous topped with a mushroom cream sauce. It is important to note the Alaskan part of the salmon, because Alaskan salmon is wild caught. Atlantic or farmed salmon is something no one should ever eat. Not only does it taste icky, it's bad for the environment too! Anyway, while Price and I were at GreenLife grocery this weekend, I pick up a 6oz pack of King Oyster Mushrooms. And so the salmon with a mushroom cream sauce was born. The recipe for the cream sauce is something I picked up this summer while taking a fungi class. It works with most types of mushrooms and is especially good with oyster, king oyster, and shitake mushrooms!
Salmon with a Mushroom Cream Sauce over Couscous
Ingredients for 2:
2 4-6 oz wild salmon filets
1/2 c. couscous
1 tbsp oregano
2 tsp minced onion
2 tbsp olive oil, divided
1 c. water
6 oz mushrooms, stipes (stems) removed.
1 tbsp butter
1/4 c. white wine
1 tbsp flour
1 c. milk (not skim!)
Directions:
Bring the couscous, oregano, minced onion, 1 tbsp of the olive oil, and water to a boil. Stir once, cover, and set aside off the heat.
Meanwhile, slice the mushroom caps and melt the butter over medium heat in a large saute pan. Add the sliced mushrooms. While they are heating up, add the remaining olive oil to another pan and add the salmon, skin side down. Salt the salmon just a little. Cook the salmon 5-10 minutes until flaky, flipping at least once. Stir the mushrooms around like a stir-fry. Add the wine. Turn up the heat! When the wine has boiled away, whisk the flour into the milk and pour into the mushrooms. Add a little more oregano if desire. Turn the heat to low. When the sauce has reached sauce consistency, dinner is ready (if the salmon is cooked that is!). Fluff the couscous with a fork, spoon half onto each plate. Top with a salmon filet and the mushroom cream sauce.
Enjoy!
Salmon with a Mushroom Cream Sauce over Couscous
Ingredients for 2:
2 4-6 oz wild salmon filets
1/2 c. couscous
1 tbsp oregano
2 tsp minced onion
2 tbsp olive oil, divided
1 c. water
6 oz mushrooms, stipes (stems) removed.
1 tbsp butter
1/4 c. white wine
1 tbsp flour
1 c. milk (not skim!)
Directions:
Bring the couscous, oregano, minced onion, 1 tbsp of the olive oil, and water to a boil. Stir once, cover, and set aside off the heat.
Meanwhile, slice the mushroom caps and melt the butter over medium heat in a large saute pan. Add the sliced mushrooms. While they are heating up, add the remaining olive oil to another pan and add the salmon, skin side down. Salt the salmon just a little. Cook the salmon 5-10 minutes until flaky, flipping at least once. Stir the mushrooms around like a stir-fry. Add the wine. Turn up the heat! When the wine has boiled away, whisk the flour into the milk and pour into the mushrooms. Add a little more oregano if desire. Turn the heat to low. When the sauce has reached sauce consistency, dinner is ready (if the salmon is cooked that is!). Fluff the couscous with a fork, spoon half onto each plate. Top with a salmon filet and the mushroom cream sauce.
Enjoy!
Wednesday, June 30, 2010
Culinary Tours: Smoked Salmon with Dill Cream Cheese
Have you ever been on a culinary tour? It's the most amazing thing ever if you love food. My downtown just did their second Taste of Downtown (insert town here) recently. It was amazing. 11 restaurants served samples of their food to 250 people as we walked around our downtown. I had some of the best hummus I have ever tasted, tropical fruit soup, couscous salad, red beans and rice, smoked salmon, local brewed beer and wine, chocolate cake, and much much more. It was wonderful to spend an afternoon walking around with my parents and husband, eating yummy food. Anyway, if you like smoked salmon, a recipe follows:
This one is simple and can be done for a tapas dinner or an appetizer for a party. Please, please get ecologically friendly wild salmon from Alaska...the Washington population is being over-fished and farmed salmon isn't really good for you or the environment due to the salmon's vegetarian diet (they are carnivores people!) and waste issues.
Smoked Salmon with Dill Cream cheese Ingredients: 1 4oz pkg smoked salmon, 1tbsp dried dill, plus more for garnish, 4oz cream cheese, and whole grain crackers. Directions: Mixed the dill with the cream cheese. Spoon small amounts onto crackers. Cut salmon into the same number of pieces as you have crackers covered with cream cheese. Put 1 piece of salmon on each cracker. Sprinkle with a little more dill. Serve immediately or cover and refrigerate for up to 3 hours before serving.
Enjoy!
This one is simple and can be done for a tapas dinner or an appetizer for a party. Please, please get ecologically friendly wild salmon from Alaska...the Washington population is being over-fished and farmed salmon isn't really good for you or the environment due to the salmon's vegetarian diet (they are carnivores people!) and waste issues.
Smoked Salmon with Dill Cream cheese Ingredients: 1 4oz pkg smoked salmon, 1tbsp dried dill, plus more for garnish, 4oz cream cheese, and whole grain crackers. Directions: Mixed the dill with the cream cheese. Spoon small amounts onto crackers. Cut salmon into the same number of pieces as you have crackers covered with cream cheese. Put 1 piece of salmon on each cracker. Sprinkle with a little more dill. Serve immediately or cover and refrigerate for up to 3 hours before serving.
Enjoy!
Subscribe to:
Posts (Atom)