I don't have my own picture to post because we've already eaten it all up. So yummy!
My new favorite thing is lemon and lime desserts. They're so refreshing! I love a few bites of a rich, chocolate dessert, but it doesn't have the staying power of a tart, sweet, citrucy lemon cake.
This was so easy and pretty, I highly recommend it for your next brunch. I used the leftover crushed blueberry sauce in my oatmeal all this week, too.
Without further ado, I give you Lemon Cornmeal Cake!
I followed the recipe exactly (one exception: I had white cornmeal, not yellow, but it's the same thing, and the barely-yellow color in the resulting cake was so pretty that I'd even recommend white cornmeal if you have it!), although next time I would use less sugar all around, and I'd make less glaze and thin it out more with additional lemon juice.
I recommend juicing an entire two lemons into a bowl, after zesting them both to get the full tablespoon of zest you need for the cake, plus some more for the sauce. Then whatever juice you have leftover from the cake and glaze (I used more than it called for already, and would use even more next time with less sugar for a thinner glaze), just dump the rest into the blueberries and cook it until you have the consistency you want.
The blueberry sauce does great in the fridge for a week, and probably more, but here's betting it won't last that long! Using brown sugar with the blueberries is inspired. And the dark purple texture of the blueberry sauce against the barely-yellow cake and white glaze is so pretty! But not quite too pretty to eat. YUM!
Friday, April 17, 2009
Tuesday, February 24, 2009
Spice-crusted Cauliflower & Broccoli and Gyros
Paul made it, and followed this recipe pretty much exactly. It was so delish!! The spices were just wonderful. Mild and delightful, and so flavorful! Yum.
Two nights ago Paul defrosted the lamb we had in the freezer, ground it up with the Kitchenaid attachment, and made us Gyro meat using this recipe to go with the tzatziki sauce I had made using this recipe. I used fat free Greek yogurt, so I didn't have to drain it at all. Also, I just shredded my cucumbers with the bigger side of a box grater, didn't even bother to remove the seeds. It was QUITE delish, although of course not nearly as healthy as tonight's dish.
Hope you enjoy! I especially recommend the spiced Cauliflower & Broccoli. That reminds me: I really want to try my sister's cauliflower curry!!
Two nights ago Paul defrosted the lamb we had in the freezer, ground it up with the Kitchenaid attachment, and made us Gyro meat using this recipe to go with the tzatziki sauce I had made using this recipe. I used fat free Greek yogurt, so I didn't have to drain it at all. Also, I just shredded my cucumbers with the bigger side of a box grater, didn't even bother to remove the seeds. It was QUITE delish, although of course not nearly as healthy as tonight's dish.
Hope you enjoy! I especially recommend the spiced Cauliflower & Broccoli. That reminds me: I really want to try my sister's cauliflower curry!!
Monday, February 16, 2009
Chiang Mer II
Tried it again, this time including mushrooms and cilantro as promised. But I also added a full 6oz can of tomato paste and a drained 14.5oz can of diced tomatoes (no salt added). Then I made one other change, after Paul surprisingly was willing to try it: I used extra-firm tofu instead of chicken.
Ingredients:
EVOO
1 onion, diced
2 or 3 carrots, diced
1 to 3 cloves of garlic, finely diced, or to taste
1 package pre-sliced baby bella mushrooms (or plain ol' white mushrooms)
1 pack or two handfuls fresh cilantro, roughly chopped
1 pack extra-firm tofu
1 6-oz can tomato paste
1 14.5-oz can diced tomatoes (no salt added)
4 to 5 Tablespoons of mild curry paste
1/2 pack (1/2 lb) spaghetti or fetuccini
Please ignore the indisputable proof of my alcoholism in the background and just focus on the foreground.
Drain tofu, slice into cubes, and spread in an even layer on paper towels. Top with a cutting board (or something flat and stiff) and top with a few heavy kitchen objects. This is to press the tofu a bit and get out all the extra moisture. Leave it like this until you're ready to cook it.
Next put the water on to boil for the pasta. The rest of the meal should take just a little longer to cook than the time to cook the pasta start to finish.
Sauté the onions, carrots, garlic, and mushrooms in a teensy bit of EVOO until soft. Add tofu and continue to cook until tofu is heated and veggies are starting to brown.
Add curry paste and stir to coat everything. Cook until heated.
Add tomato paste and stir to coat everything again; keep cooking!
Add diced tomatoes, and cook until everything is hot.
At this point, pasta should be finished cooking and drained; add it to the pan and stir it all up. Remove from heat and serve!
The curry paste I use has PLENTY of salt in it, so I haven't added any anywhere else; also, it's spicy enough for me already, so I didn't add any pepper, but you certainly could, or you could use a hotter curry paste to begin with.
We both liked the tofu! It basically had the consistency of mild cheese like you get in some Indian dishes, and tasted like the sauce. And it was much healthier for us! I'm excited and plan to purchase extra-firm tofu to substitute in to more dishes from now on. I'm also excited that we now have a really delicious and not-too-difficult dish we could prepare for a vegan guest.
Yum!
Ingredients:
EVOO
1 onion, diced
2 or 3 carrots, diced
1 to 3 cloves of garlic, finely diced, or to taste
1 package pre-sliced baby bella mushrooms (or plain ol' white mushrooms)
1 pack or two handfuls fresh cilantro, roughly chopped
1 pack extra-firm tofu
1 6-oz can tomato paste
1 14.5-oz can diced tomatoes (no salt added)
4 to 5 Tablespoons of mild curry paste
1/2 pack (1/2 lb) spaghetti or fetuccini
Please ignore the indisputable proof of my alcoholism in the background and just focus on the foreground.
Drain tofu, slice into cubes, and spread in an even layer on paper towels. Top with a cutting board (or something flat and stiff) and top with a few heavy kitchen objects. This is to press the tofu a bit and get out all the extra moisture. Leave it like this until you're ready to cook it.
Next put the water on to boil for the pasta. The rest of the meal should take just a little longer to cook than the time to cook the pasta start to finish.
Sauté the onions, carrots, garlic, and mushrooms in a teensy bit of EVOO until soft. Add tofu and continue to cook until tofu is heated and veggies are starting to brown.
Add curry paste and stir to coat everything. Cook until heated.
Add tomato paste and stir to coat everything again; keep cooking!
Add diced tomatoes, and cook until everything is hot.
At this point, pasta should be finished cooking and drained; add it to the pan and stir it all up. Remove from heat and serve!
The curry paste I use has PLENTY of salt in it, so I haven't added any anywhere else; also, it's spicy enough for me already, so I didn't add any pepper, but you certainly could, or you could use a hotter curry paste to begin with.
We both liked the tofu! It basically had the consistency of mild cheese like you get in some Indian dishes, and tasted like the sauce. And it was much healthier for us! I'm excited and plan to purchase extra-firm tofu to substitute in to more dishes from now on. I'm also excited that we now have a really delicious and not-too-difficult dish we could prepare for a vegan guest.
Yum!
Monday, January 26, 2009
Mushroom Risotto
Very simple this time, I used this recipe with very few changes:
I used a 1 lb box of arborio rice plus 1 qt (4 cups) of mushroom stock
For the mushrooms I used two containers from Giant: one of sliced baby bellas, and the other a mix of crimini/oyster/shitake.
The mushroom stock didn't come in low sodium, so I just didn't add any more salt, but next time I'd stick with chicken stock. I just wanted to try out the mushroom stock, I've been eyeing it up at Wegman's for months.
All other portions I kept identical, including the 1/2 c dry white wine, so no need to reduce any other ingredients just because I used less rice. I also used 3 shallots, and I wish I had added a couple cloves of garlic.
I did follow the recipe's suggestion of removing the mushrooms once they were soft, and I'm glad I did: the rice was then in with just the shallots, so it had more chance to get creamy and thick. I actually removed the mushrooms to the same little saucepan as the stock, which I heated over the lowest flame possible so that it was just below simmering the entire time, but hot so that it didn't lower the temp of the rice every time I ladled more in. Then I just used a ladle to scoop broth (but no mushrooms if I could help it) into the rice gradually, one or two ladles at a time.
I did use less butter at the end, since I had less rice, and because it was already delicious and didn't need that much added richness (or fat!).
I used a 1 lb box of arborio rice plus 1 qt (4 cups) of mushroom stock
For the mushrooms I used two containers from Giant: one of sliced baby bellas, and the other a mix of crimini/oyster/shitake.
The mushroom stock didn't come in low sodium, so I just didn't add any more salt, but next time I'd stick with chicken stock. I just wanted to try out the mushroom stock, I've been eyeing it up at Wegman's for months.
All other portions I kept identical, including the 1/2 c dry white wine, so no need to reduce any other ingredients just because I used less rice. I also used 3 shallots, and I wish I had added a couple cloves of garlic.
I did follow the recipe's suggestion of removing the mushrooms once they were soft, and I'm glad I did: the rice was then in with just the shallots, so it had more chance to get creamy and thick. I actually removed the mushrooms to the same little saucepan as the stock, which I heated over the lowest flame possible so that it was just below simmering the entire time, but hot so that it didn't lower the temp of the rice every time I ladled more in. Then I just used a ladle to scoop broth (but no mushrooms if I could help it) into the rice gradually, one or two ladles at a time.
I did use less butter at the end, since I had less rice, and because it was already delicious and didn't need that much added richness (or fat!).
Wednesday, January 21, 2009
Chiang Mer
My sister and her friend have had this dish twice at Spice Island in Pittsburgh (the restaurant owned by East Side Girl's hubby), and they both love it even though it is much more spicy than they prefer. I recently bought a jar of mild curry paste from the Indian secion at Wegman's and decided to try to reproduce the dish, and I did pretty well with Hannah's help!
Spice Island's menu describes the dish like this:
Chiang Mai Noodles
Wheat noodles in red curry sauce with minced chicken, hot peppers, carrot, mushroom, onion, and cilantro.
I was going for not so spicy, and I didn't have mushrooms or cilantro, so here's what I did:
Ingredients:
- 1/2 lb of spaghetti, cooked & drained
- 1 big or 2 small boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 1 carrot, diced
- mild curry paste
- tomato paste
Optional:
- sliced mushrooms
- fresh cilantro
- 1 can crushed tomato, drained
Directions:
Cook the spaghetti
While I waited for the water to boil etc. I made the rest:
- Heat a little oil in a pan (the curry paste is oil-based, so only use just enough to cook the veggies)
- Sautee the onion and carrot in the oil until soft
- Add the chicken and sautee until cooked through
- Add 4 generous Tablespoons of mild curry paste
- Add a hearty squirt of tomato paste (about 2 Tablespoons)
- Continue cooking until sauce is heated and everything is done
- Add the cooked, drained spaghetti and stir it around with the heat still on low until everything is mixed and delicious-looking
- Scoop it onto a plate and enjoy!
The above made two perfect medium-large helpings, one for me and one for my hubby.
The "mild" curry paste I had still packed plenty of bite for my tastes, so I wouldn't add any hot pepper, but would definitely add mushrooms and cilantro if I plan ahead better next time. However, the dish was delicious without them.
The other thing I will definitely change next time is to use a little less curry paste and add a whole small can of tomato paste, and perhaps also a small can of crushed tomatoes (drained as much as possible). It was delicious, but I think it would have been even better with some more tomato, even if I had to cook it longer to get rid of the extra liquid. If adding the crushed tomatoes is going to give me a lot of extra liquid, I would just brown the chicken quickly at first but not cook it completely so that it could cook the rest of the way as the sauce simmered and reduced.
I hope to make this again soon with the added ingredients, so I'll let you know how it turns out then!
Spice Island's menu describes the dish like this:
Chiang Mai Noodles
Wheat noodles in red curry sauce with minced chicken, hot peppers, carrot, mushroom, onion, and cilantro.
I was going for not so spicy, and I didn't have mushrooms or cilantro, so here's what I did:
Ingredients:
- 1/2 lb of spaghetti, cooked & drained
- 1 big or 2 small boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 1 carrot, diced
- mild curry paste
- tomato paste
Optional:
- sliced mushrooms
- fresh cilantro
- 1 can crushed tomato, drained
Directions:
Cook the spaghetti
While I waited for the water to boil etc. I made the rest:
- Heat a little oil in a pan (the curry paste is oil-based, so only use just enough to cook the veggies)
- Sautee the onion and carrot in the oil until soft
- Add the chicken and sautee until cooked through
- Add 4 generous Tablespoons of mild curry paste
- Add a hearty squirt of tomato paste (about 2 Tablespoons)
- Continue cooking until sauce is heated and everything is done
- Add the cooked, drained spaghetti and stir it around with the heat still on low until everything is mixed and delicious-looking
- Scoop it onto a plate and enjoy!
The above made two perfect medium-large helpings, one for me and one for my hubby.
The "mild" curry paste I had still packed plenty of bite for my tastes, so I wouldn't add any hot pepper, but would definitely add mushrooms and cilantro if I plan ahead better next time. However, the dish was delicious without them.
The other thing I will definitely change next time is to use a little less curry paste and add a whole small can of tomato paste, and perhaps also a small can of crushed tomatoes (drained as much as possible). It was delicious, but I think it would have been even better with some more tomato, even if I had to cook it longer to get rid of the extra liquid. If adding the crushed tomatoes is going to give me a lot of extra liquid, I would just brown the chicken quickly at first but not cook it completely so that it could cook the rest of the way as the sauce simmered and reduced.
I hope to make this again soon with the added ingredients, so I'll let you know how it turns out then!
Tuesday, December 9, 2008
Baked Chicken & Carrots with Mirepoix Rice
I threw this meal together out of some veggies I needed to use up, and it turned out really delicious!
I wanted to bake the carrots, so I looked up recipes for that and liked the sound of a simple one using cumin & thyme, so I went with that. For the rice I used the classic French trio of 2 parts onion, 1 part celery, 1 part carrots as the base and then just cooked the rice like a pilaf. So this is two separate dishes, but it made a nice complete meal:
Baked Chicken & Carrots
Ingredients:
- 1 bag of baby carrots
- 2 T butter
- Chicken breasts, one per every 2 people
- Cumin, Thyme, Pepper, and Salt to taste
- 1/4 c Dry vermouth
Preheat oven to 400 degrees
Dump the carrots (reserve about 10 carrots if you're making the rice below) into your favorite deep-dish casserole or dutch oven (that's what I used)
Sprinkle in salt, a few generous grinds of black pepper, lots of cumin, and plenty of thyme. Toss this all together a bit to coat the carrots with the spices.
Stick a pat of butter or two in the bottom of the dish, beneath the carrots.
Cut your chicken breasts into serving sizes: I had some freakishly huge chicken breasts, so I cut one into three pieces and served that to myself and two girlfriends, and we had plenty to eat. You might want to just cut your breasts into two pieces, half a breast per person.
Season the chicken pieces with salt and pepper on both sides and toss them in on top of the carrots
Pour in just enough vermouth to put some liquid on the bottom of the pot, about 1/4 to 1/3 cups.
Cover with a lid or aluminium foil and toss that puppy into the oven for 40 minutes. In the mean time, you can make your rice!
Mirepoix Rice
Ingredients:
- 1 (16 oz) carton of low sodium, fat free chicken broth
- 1 1/3 C Basmati rice, or another long-grain aromatic rice (Kasmati, Jasmati, Jasmine...)
- 2 small onions
- some carrots
- 1 to 2 stalks of celery
- 2 T butter
- salt, pepper
Mirepoix, as I re-learned a few days ago thanks to the internet, is traditionally 2 parts onion, one part celery, and one part carrot, finely chopped and sauteed in butter, and used as the base for stocks, soups, stews, and whatever else you want to cook on top of it. Since I had all three ingredients on hand from the butternut squash soup I made last week, I needed to use them.
Chop up your onion first
Chop celery (or carrots) next until you have about half as much as the onion
Chop up the carrots (or celery) until you have the same amount as the previous step
Melt about 2 T butter over medium-low heat in a sautee pan with a good lid
Add your veggies and season with salt and pepper to taste
Sautee veggies in butter until they're nice and soft
Add your rice (yes, dry rice, no broth yet!) and stir it all up so the rice gets all mixed with the veggies and coated with the butter.
Sautee the rice with everything else until the rice turns translucent and gives off a nutty scent.
Add the chicken broth, turn heat to high, and bring to a boil.
Stir once, cover, and reduce heat to very low to simmer. The time for simmering should come from the rice packaging - my huge bag of basmati rice has me simmer for 10 minutes, remove from heat and sit (never take off the lid!!) for at least another 5 minutes. So chances are you need to simmer for at least 10 minutes, maybe more, and then give it plenty of time to sit, and never never never remove the lid. This is all MUCH easier to do without burning your rice if you have a gas stove; if you have electric, you might want to actually turn on another burner to low heat and move the pot to that burner once you start to boil, otherwise it will take too long to cool to a simmer.
The whole rice process should be pretty easy to finish within the 40 minutes the chicken and carrots take in the oven, so right around the time your rice is done sitting for 5 minutes and you take off the lid to fluff it, you can pull out the dutch oven and cut open a piece of chicken to make sure it's cooked all the way through. If it is, then you're ready to serve dinner! The juice in the bottom of the dutch oven is great over the rice, and if you're like me you just put the rice in the middle of your plate and the chicken and carrots right on top!
My favorite thing about this meal was how rich it tasted. I only used 2 Tablespoons of butter in each dish, plus the minimal fat from the chicken itself, so I think the richness must have come from the mirepoix and spices. It was so good, and quite easy with the chicken and carrots all in one pot! If you're used to making minute rice (yuck!), you might think the rice is cumbersome, but I've come to love rice so much that this cooking method is the norm for me and I don't think it's difficult at all, although I made rice a lot less when I had an electric stove. As long as you have gas and you remember to set your timer, you don't have to worry about the rice at all once the lid is on.
I wanted to bake the carrots, so I looked up recipes for that and liked the sound of a simple one using cumin & thyme, so I went with that. For the rice I used the classic French trio of 2 parts onion, 1 part celery, 1 part carrots as the base and then just cooked the rice like a pilaf. So this is two separate dishes, but it made a nice complete meal:
Baked Chicken & Carrots
Ingredients:
- 1 bag of baby carrots
- 2 T butter
- Chicken breasts, one per every 2 people
- Cumin, Thyme, Pepper, and Salt to taste
- 1/4 c Dry vermouth
Preheat oven to 400 degrees
Dump the carrots (reserve about 10 carrots if you're making the rice below) into your favorite deep-dish casserole or dutch oven (that's what I used)
Sprinkle in salt, a few generous grinds of black pepper, lots of cumin, and plenty of thyme. Toss this all together a bit to coat the carrots with the spices.
Stick a pat of butter or two in the bottom of the dish, beneath the carrots.
Cut your chicken breasts into serving sizes: I had some freakishly huge chicken breasts, so I cut one into three pieces and served that to myself and two girlfriends, and we had plenty to eat. You might want to just cut your breasts into two pieces, half a breast per person.
Season the chicken pieces with salt and pepper on both sides and toss them in on top of the carrots
Pour in just enough vermouth to put some liquid on the bottom of the pot, about 1/4 to 1/3 cups.
Cover with a lid or aluminium foil and toss that puppy into the oven for 40 minutes. In the mean time, you can make your rice!
Mirepoix Rice
Ingredients:
- 1 (16 oz) carton of low sodium, fat free chicken broth
- 1 1/3 C Basmati rice, or another long-grain aromatic rice (Kasmati, Jasmati, Jasmine...)
- 2 small onions
- some carrots
- 1 to 2 stalks of celery
- 2 T butter
- salt, pepper
Mirepoix, as I re-learned a few days ago thanks to the internet, is traditionally 2 parts onion, one part celery, and one part carrot, finely chopped and sauteed in butter, and used as the base for stocks, soups, stews, and whatever else you want to cook on top of it. Since I had all three ingredients on hand from the butternut squash soup I made last week, I needed to use them.
Chop up your onion first
Chop celery (or carrots) next until you have about half as much as the onion
Chop up the carrots (or celery) until you have the same amount as the previous step
Melt about 2 T butter over medium-low heat in a sautee pan with a good lid
Add your veggies and season with salt and pepper to taste
Sautee veggies in butter until they're nice and soft
Add your rice (yes, dry rice, no broth yet!) and stir it all up so the rice gets all mixed with the veggies and coated with the butter.
Sautee the rice with everything else until the rice turns translucent and gives off a nutty scent.
Add the chicken broth, turn heat to high, and bring to a boil.
Stir once, cover, and reduce heat to very low to simmer. The time for simmering should come from the rice packaging - my huge bag of basmati rice has me simmer for 10 minutes, remove from heat and sit (never take off the lid!!) for at least another 5 minutes. So chances are you need to simmer for at least 10 minutes, maybe more, and then give it plenty of time to sit, and never never never remove the lid. This is all MUCH easier to do without burning your rice if you have a gas stove; if you have electric, you might want to actually turn on another burner to low heat and move the pot to that burner once you start to boil, otherwise it will take too long to cool to a simmer.
The whole rice process should be pretty easy to finish within the 40 minutes the chicken and carrots take in the oven, so right around the time your rice is done sitting for 5 minutes and you take off the lid to fluff it, you can pull out the dutch oven and cut open a piece of chicken to make sure it's cooked all the way through. If it is, then you're ready to serve dinner! The juice in the bottom of the dutch oven is great over the rice, and if you're like me you just put the rice in the middle of your plate and the chicken and carrots right on top!
My favorite thing about this meal was how rich it tasted. I only used 2 Tablespoons of butter in each dish, plus the minimal fat from the chicken itself, so I think the richness must have come from the mirepoix and spices. It was so good, and quite easy with the chicken and carrots all in one pot! If you're used to making minute rice (yuck!), you might think the rice is cumbersome, but I've come to love rice so much that this cooking method is the norm for me and I don't think it's difficult at all, although I made rice a lot less when I had an electric stove. As long as you have gas and you remember to set your timer, you don't have to worry about the rice at all once the lid is on.
Tuesday, November 11, 2008
Salmon & Rice Casserole
Tonight I was in charge of dinner, and I was in the mood for rice. We also had a can of salmon in the cupboard, so I typed in both ingredients and came up with this. I thought that sounded a little boring, so I planned to add some dill and lemon juice, and then when I got home and peeked in the cupboard for the salmon, I spotted a can of 98% fat free cream of celery soup, so I grabbed it. Here's what I ended up with:
1 cup uncooked rice
1 can salmon
1 can cream of celery soup
1 can skim milk (using the empty soup can)
juice of 1 lemon
2 eggs
pepper, dill, and parmesan cheese (1/8 or 1/4 cup at the most) to taste
Cook the rice according to package directions
Preheat oven to 300 degrees
Grease a small casserole dish (or use a non-stick dish like the cool ones my aunt got for me)
While rice cooks, mix soup, milk (measured using soup can), eggs (slightly beaten), and lemon juice, and mix well. Add seasoning to taste. I didn't add any salt at all because the soup and the salmon were both already quite salty, and I didn't regret it - the dish was just right in the salt department, so unless you have low sodium everything else, I would highly recommend NOT adding any additional salt. I thought I had used a lot of pepper, but I would have liked even more. I could have left out the parmesan cheese and probably would have been just as happy with it, but it was good. I used a lot of dried dill, and I'm not sure if it made a difference or not, but dill goes very well with salmon so I wouldn't leave it out.
Once rice is cooked, spread 1/3 of the rice on the bottom of the casserole. Follow with a layer of 1/2 of the salmon, then another 1/3 of the rice, the rest of the salmon, and top with the remaining rice. Pour the soup/milk/egg/lemon juice mix over the whole thing, letting it soak in. Sprinkle the top with parmesan cheese if desired.
Bake uncovered at 300 degrees for about 45 minutes, or until it's all set and the top has started to brown nicely. Remove from oven and let sit for 5 to 10 minutes before serving. This would be really great with a simple mixed green salad, or broccoli, or green beans. It was quite yummy! Also, you could leave out the parmesan cheese and use an egg substitute to easily make this low-fat and still just as delish. As it was, I don't think it was too fatty, just enough to make a good, hearty, satisfying dinner.
So I think this blog will mainly be food and not so much books, and I'm sure it will only be very occasional. Also, I'm far too lazy to take pictures, so I doubt you'll get many - you'll just have to imagine. But this evening I actually made something new, and it came out well, and I thought I would share! If you ever try it, let me know how it works out.
Happy eating!
1 cup uncooked rice
1 can salmon
1 can cream of celery soup
1 can skim milk (using the empty soup can)
juice of 1 lemon
2 eggs
pepper, dill, and parmesan cheese (1/8 or 1/4 cup at the most) to taste
Cook the rice according to package directions
Preheat oven to 300 degrees
Grease a small casserole dish (or use a non-stick dish like the cool ones my aunt got for me)
While rice cooks, mix soup, milk (measured using soup can), eggs (slightly beaten), and lemon juice, and mix well. Add seasoning to taste. I didn't add any salt at all because the soup and the salmon were both already quite salty, and I didn't regret it - the dish was just right in the salt department, so unless you have low sodium everything else, I would highly recommend NOT adding any additional salt. I thought I had used a lot of pepper, but I would have liked even more. I could have left out the parmesan cheese and probably would have been just as happy with it, but it was good. I used a lot of dried dill, and I'm not sure if it made a difference or not, but dill goes very well with salmon so I wouldn't leave it out.
Once rice is cooked, spread 1/3 of the rice on the bottom of the casserole. Follow with a layer of 1/2 of the salmon, then another 1/3 of the rice, the rest of the salmon, and top with the remaining rice. Pour the soup/milk/egg/lemon juice mix over the whole thing, letting it soak in. Sprinkle the top with parmesan cheese if desired.
Bake uncovered at 300 degrees for about 45 minutes, or until it's all set and the top has started to brown nicely. Remove from oven and let sit for 5 to 10 minutes before serving. This would be really great with a simple mixed green salad, or broccoli, or green beans. It was quite yummy! Also, you could leave out the parmesan cheese and use an egg substitute to easily make this low-fat and still just as delish. As it was, I don't think it was too fatty, just enough to make a good, hearty, satisfying dinner.
So I think this blog will mainly be food and not so much books, and I'm sure it will only be very occasional. Also, I'm far too lazy to take pictures, so I doubt you'll get many - you'll just have to imagine. But this evening I actually made something new, and it came out well, and I thought I would share! If you ever try it, let me know how it works out.
Happy eating!
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