Such a great anniversary - beautiful flowers, chocolate cake, SUSHI, and Bridesmaids (the movie), couldn't have asked for more!
Fingers crossed for next week!!!
Friday, September 30, 2011
Thursday, September 29, 2011
Tomato and Cucumber Salad
This is a traditional Persian salad (sometimes mint is added), that is a great substitute for the typical (and usually boring) leafy green salad. It pairs well with many dishes especially those with fish and can even be served as an appetizer with toasted syrian/pita bread wedges.
Tomato and Cucumber Salad (Shirazi Salad)
(Makes 6-8 servings)
1 english cucumber, diced
4-5 plum tomatoes, diced
1/2 small red onion, diced
juice of 1/2 lemon
2 tablespoons olive oil
salt and pepper
Mix all ingredients together - can be eaten right away but after sitting in the fridge for a bit the flavors are magnified!
Tuesday, September 20, 2011
Sunday, September 18, 2011
Meat and Potatoes
ok maybe not really, the meat is actually haddock, but with all this cold fall-like weather, we needed some hearty cooking...
Dijon Glazed Haddock
(Makes ~3 servings)
4 tablespoons whole grain dijon mustard
3 tablespoons olive oil
1 garlic clove, minced
juice of 1/4 lemon
salt and pepper
1 pound Haddock fillets
Preheat oven to 350 F and coat a 9x13" baking dish with cooking spray.
Mix mustard, olive oil, lemon juice, salt, and pepper together in a small mixing bowl.
Wash fillets thoroughly, dry, and cut into manageable pieces or individual serving sizes.
Place fillets into baking dish and coat with mustard mixture.
Bake for 15 minutes or until fish is flaky, and broil for 3-5 minutes (make sure mustard doesn't burn!). Eat!
Sauteed Parmesan Polenta Cakes
(Makes 6-8 servings)
4.5 cups low sodium chicken or vegetable broth
1 cup instant/quick cooking polenta
2/3 cup freshly grated parmesan cheese (or 1/3 parmesan and 1/3 mozzarella)
salt and pepper
olive oil
Coat a 9x13" baking dish with cooking spray. Bring broth to a boil in a large saucepan.
Lower heat and add polenta slowly while whisking. If mixture appears too thick and you are having trouble getting lumps out, add some more hot water and whisk until mixture is smooth.
Add cheese(s) and mix again until smooth (another 5 minutes).
Add salt and pepper to taste -- sample your polenta now to make sure you like the taste - modify as needed!
Pour finished mixture into baking dish and refrigerate for 2-3 hours, or until polenta has solidified.
Use a cookie cutter (or rim of a cup) to cut polenta into rounds. Place rounds in a saute pan with olive oil over medium heat and saute on each side for a few minutes until golden brown.
Top with some grated parmesan and enjoy!
Roasted Root Vegetables (Rainbow Carrots, Sweet and Kennebec Potatoes, Olive Oil, Salt and Pepper)
Roast at 350 F for about 40 minutes, try adding parsnips, turnips, kohlrabi, beets, and rosemary.
The season for red wine has returned!
All of our vegetables were from an organic farm in South Hamilton called Green Meadows, nothing like eating fresh, seasonally, and supporting the local guys!
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| Green Meadows Farm |
Thursday, September 15, 2011
Garden Summary
In order to increase garden success next year, and avoid certain missteps taken this season, I've created a summary of my experiences and opinions on each vegetable planted...
Tuesday, September 6, 2011
Black Rock Beach, Nahant
This dog friendly beach can be found across the street from the public beach. To get here from Tides or Dunkins, cross over Nahant Road and head straight for the water - look left...
Monday, September 5, 2011
Sunday, September 4, 2011
Friday, September 2, 2011
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