Lemon Creamy Salmon photo tutorial!

Lent is about half over.  If you’re fasting from meat during Lent, and you normally eat a lot of meat, by now you’re probably getting kind of bored with fish sticks and macaroni-and-cheese.  Time to try something new!

I’ve posted this recipe before, explaining how this delicious complete meal can be adjusted to work with whatever greens and starch you have handy.  In this post, I’m making a specific version of it, helpfully illustrated with photos for all you visual learners.

Bonus Parenting Tip: If you have a child who is old enough to use a camera and is casting about restlessly saying, “I want somebody to dooo something with me!” on a Sunday evening just as you are about to start dinner, ask him to be your photographer for a cooking article!  It will keep him busy, and it will enable you to get photos of every step of the process without having to pause the food preparation to wash your hands so that you don’t get fish fat and onion juice all over the camera!  (That is the reason I don’t take photos of cookery more often.  Well, also it’s because taking the extra time to load photos into a post rarely seems worth it to me–not being a visual learner myself.)

All photos in this article were taken by Nicholas Efran, age 10.  Thanks for your help, Nicholas!ingredients

To make 4 servings of this particular version of Lemon Creamy Salmon with Tangy Greens, you will need:

  • 15 oz. canned wild Alaskan salmon, including liquid
  • 1 small onion
  • 2 Tbsp. olive oil
  • 4 cups fresh kale
  • 1/2 lb. whole-wheat rotini pasta
  • 2 tsp. instant vegetable broth mix (We get this in bulk at the food co-op.)
  • 3/4 cup plain yogurt
  • 1/2 tsp. dried thyme
  • 2 Tbsp. lemon juice
  • 1/3 cup olive oil (separately from above oil)
  • 1/4 cup rice wine vinegar
  • 2-3 cloves garlic
  • 1/8 tsp. salt
  • 1 cup dried cranberries

Read more…

Green Ribbon Lentils

Almost two years ago, I saw this recipe for Garlicky Lentils and Tomatoes, which is very flexible.  We have tried it several different ways, and this variation has become a favorite.

This recipe is easy, cheap, and pretty quick!  It is vegan and gluten-free.  It has lots of fiber, vitamins, protein, and iron.  It can stand alone as a meal or be eaten with bread, over rice, or even on a bun like Sloppy Joe.

It’s a great way to use some of the tomatoes that are so abundant at this time of year–but it also tastes great made with canned tomatoes at any time of year.  It’s also yet another way to use kale, a vegetable that tends to be affordably priced year-round and freezes well.

Best of all, this recipe appeals to our nine-year-old son, and it gets a lot of healthy dark-green vegetable into him! Read more…