Salmon with Mustard Sauce

We eat salmon at least once a week and I'm always trying to figure out how to switch up the taste a bit. Today I tried a Martha Stewart recipe that was quick and easy and pretty tasty. If you don't care for mustard then this isn't for you. It's made with Dijon and may be a bit too pungent for some.

1/2 cup Dijon
3 T lemon juice
salt and pepper
2 T fresh dill
2 T fresh basil
1 t olive oil

Mix well and spoon over fish.

Braised Country Ribs

So I guess if you don't eat meat, then this isn't an entry for you. But if you do, wow, this is good. I only made 4 country ribs since it's just the two of us. You should double everything if you were making for four. County ribs are meatier and fattier than spare ribs. They need to be cooked for a long time to get nice and tender. This dish is a keeper (if you eat pork).

4 country (pork) ribs, salt and pepper well
olive oil
salt and pepper

1 onion chopped
1 carrot chopped
1 stick of celery chopped
3 garlic cloves, minced
2 T tomato paste
1/4 apple cider vinegar
2 bay leaves
1 t crushed red pepper flakes

chicken broth

Heat oven to 350

In Dutch oven, brown the ribs in the hot olive, getting them brown on all sides. Remove ribs to separate plate. Turn heat to medium and add the onion and cook for 5 minutes, then add the carrot and celery and cook another 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and the vinegar. Stir well. Add red pepper and bay leaves. Put ribs back in and pour in enough chicken broth to almost cover ribs. Bring to a simmer, cover and put in oven for an hour. Take lid off and cook for another 1/2 hour but watch carefully. If too much of the sauce is cooking down--add a little chicken broth and cover again. The sauce is SOOOOO good, you don't want to lose it! Serve over rice. Very good indeed.

Fish Taco Bowl

Do you love fish tacos? We do and this seemed like a fun riff on the flavors you get when you order this dish! I have a mandoline that I rarely use but it's perfect for this because you want your cabbage sliced really thin. You can use any firm white fish for this.

12 oz cod
cumin, chili powder, salt and pepper
olive oil

four cups of red and green cabbage sliced really thinly
4 sliced green onions, separted
1/2 bunch of cilantro leaves

Dressing:
1 cup greek yogurt
4 T lime juice
4 t green Tabasco sauce
salt

guacamole--make your own or use store bought

Rub fish with olive oil and spices and let it sit while you prepare the cabbage.

Slice up the cabbage and add the cilantro, and 1/2 the chopped green onion. Make the dressing and pour all except a little bit over cabbage and toss well.

Heat some oil in a heavy pan and sauté the fish about 3 minutes per side. Divide cabbage among two bowls, shred the fish in pieces over the cabbage. Drizzle the remaining sauce over the fish. Garnish with green onions and dollops of guacamole. Enjoy!

Tonnato Sauce

Every once in a while I make a batch of Tonnato Sauce because it's yummy and versatile. Many people mostly associate it with veal as that is the traditional pairing in classic Italian cuisine. We don't eat veal at home, but you can use it on any number of other meats, veggies, eggs, etc. The other day I brought home a nice plump rotisserie chicken thinking that it would be happy dressed up a bit with some creamy tonnato and by gum I was right!

Recipe for tonnato:

1 cup mayo
1/2 cup olive oil
1 6 oz tuna in olive oil, not drained
3 anchovy fillets
2 T lemon juice
3 T drained capers
salt and pepper

In blender puree all ingredients, including oil from tuna can, until smooth and season with salt and pepper

Stuffed Spaghetti Squash

As I've mentioned before, my dear husband is not exactly wild about spaghetti squash. Consequently, I don't prepare it all that often and when I do cook it I try to jazz it up as much as possible. I always think I'm gonna convert him into being a squash lover but things don't seem to be going that way. However, he did say he really liked this dish. He and I have very similar food tastes usually but not when it comes to squash! If you are living with a reluctant squash dragon, this may be the dish that does the trick--it's pretty tasty.

1 medium spaghetti squash--poke holes in it and put in pan and bake at 400 for 30 minutes. That should have softened it enough to slice in half,  scoop out the seeds and then put the halves (cut side down) on a cookie sheet and bake for another 30 minutes.

1 lb ground turkey
spices: salt, pepper, chili powder, oregano, paprika, cumin, onion salt, garlic and a pinch of cayenne
1 cup of salsa
cheddar and mozzarella cheese

In a large pan brown the turkey well--season it up with all the spices--roughly a t of each, adding a bit more of those you really like. Add the salsa and 1/2 cup of water.

When the squash comes out of oven shred it with two forks and add the squash to the meat mixture, stirring well.

Turn the mixture into the two squash shells and bake for 30 minutes at 350. About half way sprinkle on cheeses to melt.

Serve garnished with Greek yogurt, chopped cilantro, avocado chunks and jalapeno rings.