Monday, August 31, 2009

No Recipes

In case any of my followers have noticed that there have been no new recipes for awhile, this is why. I fell in my kitchen on the night of Thursday, August 5 and broke my hip. I was taken to the hospital in an ambulance and had surgery the next day. After 6 days in the hospital I was transferred to a rehab center on the west side of Madison which is where I still am. The really hard part is that I can't put any weight at all on my left leg. It makes things very challenging. My husband has been taking most of our CSA vegetables to my daughter's since he's not a cook.

I don't know when I'll be able to start cooking again, but I miss it and am really looking forward to getting back into my kitchen.

Tuesday, August 4, 2009

World's Best Green Bean Casserole

This is a very good recipe for green bean casserole on A Veggie Venture website, http://kitchen-parade-veggieventure.blogspot.com/.  Alanna Kellog the author of A Veggie Venture has the following to say about the recipe, "'World's Best Green Bean Casserole'. What a lofty name! Still, I just might call this updated green bean casserole the World's Best Casserole, bar none."

I am unable to post the recipe for you here since it makes the original author tense to have it copied from her site.  However, its worth going to her website to find it and try it. 

Sunday, August 2, 2009

Salmon with Minty Mango Salsa

I'd like to say this dish is made with local foods--but its not. However, I will say its delicious and we loved it!

Mango Salsa:
1 medium, ripe mango, peeled and diced
1 cup peeled and diced cucumber
2 green onions, sliced
1 medium tomato, diced
1 avocado, coarsely chopped
1 small jalapeño, seeded and finely minced
1 clove garlic, finely minced
1 tablespoon coarsely chopped mint
2 tablespoons fresh lime juice
Sea salt

Salmon:
1# wild-salmon fillet
Sea salt
Freshly ground black pepper
1 tablespoons olive oil

1. To make the mango salsa, combine the mango, cucumber, onions, tomato, avocado, jalapeño, garlic, mint, and lime juice in a medium bowl, stirring gently to combine. Add the salt, to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.
2. Season the salmon fillets on both sides with the salt and pepper. Heat the oil in a large, heavy skillet over medium heat. Sear the salmon on both sides until golden brown and flaky, about 3 minutes each side.
3. Spoon the salsa on top of the fillets; serve immediately.

I've adapted this recipe created by Mariel Hemingway slightly.