Marinated Salmon

Today I am not in the mood for small talk so I will just post this.  It is one of our favorite ways to make salmon.
I usually serve this with Golden Rice Pilaf and steamed broccoli.

Marinated Salmon


4 4-6 oz. salmon fillets
1/4 c. soy sauce
1/4 c. sherry
2 t. lemon juice
1 clove garlic, crushed
1 T. canola oil

Measure soy sauce, sherry, lemon juice and oil into ziploc bag.  Put in crushed, peeled garlic clove.  Pat dry salmon fillets and add to bag. Shake around to cover salmon with marinade.  Marinate at least 1 hour or more in refrigerator turning occasionally to fully distribute the marinade.  The longer you marinate the more flavorful the salmon.  When ready, remove fish from marinade and grill skin side down on oiled piece of aluminum foil over hot coals 15-20 minutes or on preheated Foreman Grill about 5 minutes.

Hummus

Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it serves as a complete protein.  This information comes from Wikipedia.  Here is the recipe I use:


Hummus


3 c. well cooked garbanzo beans (chick peas)
1/2 c. toasted sesame seeds
2 cloves garlic
2 T. lemon juice (fresh is best)
1 1/2 t. ground coriander
1 t. salt
1 t. cumin
1/4 t. cayenne


To toast sesame seeds, put in dry skillet over med heat stirring occasionally till golden.  In food processor pulse the garbanzos till chopped a bit.  Add rest of ingredients and process until smooth, scraping sides of bowl.
Serve as a dip with toasted pita chips, tortilla chips, crackers, veggies etc.
This is also good served in a pita half with lettuce and tomato as a sandwich.

Strawberry Spinach Salad

It's strawberry season again, finally! Yesterday while grocery shopping I noticed that my grocer had strawberries on sale for $.99 a quart.  Amazing!  They looked really good so we bought 4 quarts.  We will eats lots of them fresh but of course there are many amazing things to do with strawberries.  I like that it is quite fashionable to add fruit to salads these days.  Since we are encouraged to eat more fruits and veggies anyway and green leafy veggies are very high in vital nutrients that we should be eating more of, I will be making this salad alot this spring again.  I just read an article in a diabetes magazine that people should use vinegar in their diets.  Bob Greene (Oprah's trainer for the past 16 years) in the article "encourages everyone to use vinegar, whether or not they have diabetes, because it lowers the glycemic index of a carb-containing meal.  The leading theories:  vinegar reduces starch digestion--so you're actually taking in fewer carbohydates--and it slows the rate at which the stomach empties, leading to a slower, more even trickling of glucose into the bloodstream.  I like to know when I am eating something delicious that it is also good for my body.  This salad has greens and also vinegar as well as healthy strawberries.  Heart healthy nuts can also be added.

Spinach Salad with Strawberries with Raspberry Viniagrette


For each salad I put a large handful of  pre-washed baby spinach into a salad bowl.  I then slice a few strawberries in,  add about 1 T. slivered almonds either toasted or not.  Sometimes I slice in a kiwi too.  Spoon about 2 T. of the viniagrette over each salad.  Fresh raspberries or blueberries can be substituted or use macadamia or hazelnuts etc.

For the Raspberry Viniagrette:


2 T. raspberry vinegar
2 T. olive oil
2 T. raspberry jam

Whisk the ingredients together and serve over salad.  You can also use balsamic vinegar or other flavored vinegars.  Vary the flavor of the jam as well.  This of course tastes best with homemade jam or jelly.

Homemade Smart Balance

There is a lot of talk these days about saturated fat and the health risks involved with them.  Butter contains saturated fat.  I however LOVE butter!  I will not give it up.  I grew up on butter.  I don't know of anyone who does not love butter and things made with it. I have always felt it was healthier to eat butter than margarine.  I have been proved right in that thinking (at least for the current moment).  There is also much talk about the health benefits of consuming healthy fats and the benefits you get for your heart with the types of fats contained in olive oil.  I like olive oil too but don't enjoy it as much in certain things as I do butter.  I want health benefits, but also want butter flavor.  I have come up with a solution that satisfies my taste buds as well as benefits my heart.  This is stored in the refrigerator and stays spreadable even when cold.

Homemade Smart Balance


1 stick butter, softened
1/2 c. olive oil

Cream butter with electric mixer; with beaters running, drizzle in olive oil.  Beat until well blended.  Remove to
covered container and store in refrigerator.

Use as you would butter.  Use on vegetables, toast, fish anywhere you would spread butter.  I have never used this for baking so I can't guarantee the results in say cookies, but it has worked fine in cakes or biscuits and things like that.