My latest kitchen goal is eating healthy but interesting foods. I grew up in a farm family of 11 where eating meat, potatoes and bread was a necessity due to all the manual labor. Today, I sit more than walk or stand so I’ve had to adjust the way I cook. It’s been exciting learning new foods and methods of cooking. I find it a fun challenge to fix a tasty meal with ingredients in my refrigerator and pantry. Salmon, mixed vegetables, risotto and toasted bread is what was served this night.
I baked salmon according to the package instructions. However, earlier in the day, I rubbed it with Lemon Pepper and garlic powder and before placing it in the oven spread 2T of Chimichurri with cilantro, parsley and garlic (a sandwich spread we buy at World Market) on half of it. Ken, my husband, enjoys sauces. I don’t.
I put 2T of Organic Garlic Infused Olive Oil (bought at Olive Destination) in a pre-heated skillet and cut zucchini slices, portabello mushrooms, red onion and garlic and placed them in it. I stir fried them to the tenderness we enjoy, about 7-8 minutes. I heated a frozen package of risotto in the microwave and lightly buttered some leftover French bread. I placed it in the counter-top oven and broiled it for about 4 minutes.
The cooking time for this complete meal was less than 12 minutes, and it was wonderful.
Mixed fresh vegetables
Copyright. April 2015. Linda Leier Thomason.