Cookbooks to me are like shoes to some woman. I could spend all day at Barnes & Noble pouring
over new cookbooks that I want or ones that I already have. Old ones are like family jewels. I love
my mom’s and my grandmother’s handwritten recipes. For me it takes me back to that moment or a
a funny story.
If I’m honest it does help that my husband will eat just about anything. He ALWAYS telling me that the only foods he won’t eat are: cottage cheese because of what it looks like (brain matter), beets because it’s just not natural, grape-nuts because its squirrel food, and corn beef/cabbage- I’m not sure why, but he doesn’t like it. Yes, I’m a lucky girl!
One of the things that I’m adamant
about is that you can have a wonderful, healthy meal each
night without spending hours in the kitchen. My goal is from the first chop to the actual sitting
down at the table that it takes no longer than 1 hour, unless it’s something
really special. And if
it’s even less
time than all the better.
Well, the other night I made a
new dish – which I do at least weekly – that was to us wonderful,
so I
thought I’d share it with you. Of
course, I didn’t think to take a picture.
Next time
I’ll try to be more “with it”.
Menu
- Salmon with Mustard Cream
- Nutmeg Zucchini & Squash
- Steamed Green Beans
- Steamed Brown Rice
Salmon with Mustard Cream
4 - (6oz) skinless salmon
filletsBlack pepper to taste
1 cup sour cream
1 ½ Tablespoons
2 teaspoons chopped fresh dill (I used dry)
1 ½ teaspoons lemon juice
1 garlic clove, minced
Preheat broiler. Place salmon on a broiler pan coated
w/cooking spray; sprinkler w/pepper.
Broil 7-8
minutes, or until fish flakes easily when tested with a
fork. Place fillets on plates. Spoon sauce
over fish.
Nutmeg Zucchini & Squash – (A nice change from steamed)
1 Tablespoon butter3 cups shredded zucchini & squash combined (I used 2 zucchini & 1 squash)
¼ cup black pepper
1/8 teaspoon ground nutmeg (I used ½ of a nutmeg & it wasn’t enough for us, but we really like nutmeg)
Melt butter in a large nonstick
skillet over medium-high heat. Add zucchini
and sauté 4-5
minutes or until crisp-tender.
Stir in pepper and nutmeg. Yields 2 servings