It's dinner time, again
(Valerie Bertinelli)
Nuoc Cham Baked Salmon. Delicious served with rice and some wilted greens, such a baby bok choy or spinach.
Garnish with green onion and cilantro leaves and serve with lime wedges for drizzling.
Here it is Friday 8:00 and I want to eat not think. Just so happens I have some leftover chicken fried rice, a tin of beans and small tin of corn that dutifully sits in the cupboard for this very moment.
1/4 c chicken broth if using already cooked rice
Chopped green pepper
Chopped green onion
Cumin paprika coriander
That just about does it. There was almost a tie between Black beans or White Spanish beans, just because I have two tins of white spanish beans.
Here’s a weeknight shortcut version that gives us nearly the same flavour as but with less slicing and layering fuss:
Teri and I just shared a Ratatouille from Potager Yvanhoe. We picked it up yesterday on 550 Route Campagna.
Let’s reverse-engineer it from the label and learn a bit more about this delicious use of harvested vegetables.
Combine tuna, mayo and salsa.
This recipe includes the accompanying salsa Mmmmm 🧀🧄 🧅 🌶️
salsa - one tomato and the other half of the onion and pepper from below, in a food processor. With a hot pepper if desired. And a dash of apple-cider vinegar.
Ingredients
If a single serving of hummus is important to you; try this method to jazz up your next summer-fresh salad.
I can't think of anything more inviting right now than shrimp in a cast-iron skillet on the stove top, except for maybe shrimp marinated in Jerk sauce. Yes, the Jamaican delight with scotch-bonnet peppers, usually served with chicken.
It started out I had some guacamole to use up, and that led to shrimp. Which led to roasted shrimp. Which made me think of the cast-iron skillet. Leftover rice. Made me think of a salad. And yes I have blueberries. And it all come together in under 20 minutes.
Altogether magnifique!
Let the cauliflower rice saga continue for a bit
