Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Lemon and Dill Smoked Salmon Pasta _ Donna Hay
We are big fans of smoked salmon so I knew, we would like this, which we did. I made this, the day after Passover ended and I had not shopped yet so I am missing capers and of all things, lemons. That is what happens after the holiday. I made do with lemon juice but I am sure the zest would have turned this into a more flavorful dish. This is a throw together dish and took little time to make. I don't like mint in this kind of dish so that was eliminated.
Lemon and Dill Smoked Salmon Pasta
200g spaghetti (gluten-free)
1 tablespoon lemon zest
2 tablespoons lemon juice
⅓ cup olive oil
2 tablespoons chopped dill leaves
2 slices sliced smoked salmon, torn
1 tablespoon salted capers, rinsed and chopped
2 green onions (scallions), trimmed and sliced
sea salt and cracked black pepper
Cook the pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the pan.
Combine the lemon zest and juice, oil and dill and add to the pasta with the salmon, capers, mint, onion, salt and pepper.
Toss to combine and serve with lemon wedges. Serves 2.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I