Monthly Archives: February 2011

Steamed Salmon With Lemon Dressing


  • 2 TBS lemon zest, blanched
  • 2 TBS lemon juice
  • salt and pepper to taste
  • 4 TBS Extra Virgin olive oil
  • 16 oz. white wine
  • 1 Bay leaf
  • 4 oz. leek, chopped
  • a sprig of fresh thyme
  • 2 tsp peppercorns, crushed
  • 2 (6 oz.) salmon steaks

To make dressing, combine lemon zest, lemon juice, salt, and pepper. Whisk in oil.

Combine the wine, bay leaf, leek, thyme, and peppercorns in the bottom of a steamer (In the pan or wok).

Season salmon with salt and pepper and place in steamer basket. (I lay my fish on top of parchment paper to prevent it sticking to the steamer) Cover steamer and bring liquid to a boil. Cook fish until done, approx 4-6 minutes.

Plate salmon, spoon dressing over top.

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Posted by on February 28, 2011 in Brunch, Dinner, Fish, Recipes


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Chicken with Sesame Noodles

I have been able to cook dinner two days in a row now and they tasted good too… I’m beginning to be able to understand the pain more and can feel it coming. So I’m able to shorten the episodes by ignore it until I can rest. Still no pain meds and that’s fine by me, I need my mind clear to be myself. When I start asking for meds It’s just the delirium, don’t give them to me!

Enjoy the recipe I made tonight.

Sesame Noodles:

  • 1 lb wheat Chinese Noodles (thin and long)
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup sugar
  • 3 green onions, thinly sliced, (the whole thing)
  • 1/4 cup sesame seeds


  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar
  • 1 tsp fresh ginger, chopped (or 1/4 teaspoon dried)
  • 3-4 boneless skinless chicken breasts
  • 2 TBS sesame oil, for sautéing

Chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger. Make sure the sugar has pretty much dissolved. Add the chicken, making sure it’s all coated with the sauce. Cover and refrigerate for 2-3 hours. If your chicken is still a bit frozen, do not worry, it will continue to thaw out while marinading in the fridge.
Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl. Slice chicken into bite-sized cubes
Heat the sesame oil in a large non-stick pan or wok. Add the chicken and sauté for about 10 minutes, or until done.

To make the sesame noodles: Cook the noodles according to package directions. Rinse in cold water (Don’t forget this step) and drain really well. Add noodles to the chicken in the wok, turn heat to medium. Mix the soy sauce, sesame oil and the sugar. Stir until well blended and the sugar has dissolved. Pour this over the noodles and chicken. Toss with scallions and stir with tongs to coat. Transfer all to a serving platter and sprinkle with the sesame seeds.

Serve with steamed broccoli placed around each dish.

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Posted by on February 22, 2011 in Chicken, Pasta, Recipes


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Injury Update 2

My cervical spine will need surgery to repair three cervical vertebrae, to fill in the spaces with a plastic-like material. I’ll also need surgery on both ears to repair significant hearing loss stemming from bone growth in the middle ears. The head pain is still present. Surgery wont be until late summer if I go through with it at all. Until then I’ll wear a neck brace everywhere.


I hope to be well enough to get back into my kitchen tomorrow! Thank you all for the support you’ve given me!


Posted by on February 19, 2011 in Journal, Vegetarian


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Injury Update

Today is day 10 of this severe pain and I see another Doctor. I am extremely frustrated. I tried to get into my kitchen and cook dinner two days ago but it was a mess, I mean a Mess! I couldn’t stand without pain and so I think I rushed the timing, so everything tasted like crap! That is embarrassing to me! My blood pressure is way out of whack, and even sound makes my heart race. I really wish I knew what was wrong and I wish even more that each doctor I go to wouldn’t make me start at square one. When I’m all better I will come back here and laugh at this post, I’m sure. Until then here is a picture I found on the internet.

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Posted by on February 15, 2011 in Journal


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Please enjoy my archives while I sort out a neck spinal injury. I apologize for the inconvenience!


Posted by on February 10, 2011 in Journal


Beef, Potato and Quinoa Soup

I cannot wait to serve this soup tonight. (Photo to come!)
Adapted from Laylita’s Recipes

  • 2 tsp olive oil
  • 6-7 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp cumin
  • 1/2 lb beef, cubed into small bite size pieces
  • 5 cups water
  • 1 beef bullion
  • 1 carrot, peeled and sliced
  • 2 tbsp yellow bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup cooked quinoa (This is a Grain)
  • 6 tbsp fresh chopped cilantro
  • salt and pepper to taste

Heat oil in a large pot, add shallots and garlic and sauté until soft, about 3 minutes. Add tomato, cumin, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.

Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.


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Fruit Kabobs

I served this as an alternative to fruit salad. Fruit salad will get mushy really fast and it also has a lot of added sugars. The kabobs are a super fun and fresh way to serve a healthy snack or side dish. Warning Tip: After the children ate these they were really energized and having a grate time; may cause confusion if you normally have grumpy teens!



  • 10 bamboo skewers
  • lbs mixed fruit, washed and dried (I bought the pre-chopped kind, no washing needed)

Cut fruit into bite size pieces to keep them all relatively the same size. Place onto wooden skewers and keep chilled until ready to eat.

Low Fat Fruit Dip

  • 1 cup low fat sour cream
  • 4 tbsp brown sugar

Combine sour cream and brown sugar. Place in a bowl to use as a dip.


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