And what better for busy writers (or
busy readers, for that matter!) than to have a few recipes for
food that is not only good, but is a cinch to make.
I’ve included a few of my favorites here. Hope you enjoy them.
I’ll be adding more. And, when I get ready to host a B-I-A-W
(writing a Book-In-A-Week), I’ll put a week’s worth of
crockpot recipes here to get you through with as little work
as possible.
For you seafood lovers, here’s a great (and easy) salmon
recipe:
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BAKED SALMON STEAKS (Lion House
Recipes)
6 salmon steaks, cut about 3/4 inches
thick
1/3 cup melted butter
3 T. fresh lemon juice (or more to taste)
1/2 t. salt
Arrange salmon steaks in a shallow,
greased baking pan in a single layer.
Combine butter, lemon juice, and salt, and spoon over
the steaks.
Bake uncovered in a 350-degree oven for 15-20 (or more
if steaks are thicker) or until fish flakes easily with
fork. Remove salmon to a serving platter; keep warm.
Pour pan drippings into a warm serving dish. Add more
lemon juice, if desired. Pass to spoon over salmon.
Makes 6 servings.
Serve with a good salad and baked potatoes or other
veggies (broccoli-cauliflower with lemon vinaigrette is
great!). |
And here’s the delicious veggie to serve with the salmon.
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BROCCOLI-CAULIFLOWER
WITH LEMON-GARLIC VINAIGRETTE
(Suzanne Somers’ Get Skinny on Fabulous Food)
1 head of broccoli 1 head of cauliflower
Wash the broccoli and cauliflower. Trim the rough ends
off the stalk. Chop the remaining broccoli and
cauliflower into large pieces. Put water in the bottom
of a large stockpot fitted with a steamer on the stove
over high heat. Add the broccoli and cauliflower and
steam until tender, 10 to 12 minutes.
LEMON-GARLIC VINAIGRETTE:
2 T fresh lemon juice 2 garlic cloves, pressed
salt, black pepper 6 T olive oil
To make the vinaigrette, place the lemon juice, garlic,
and salt and pepper to taste in a mixing cup. Add the
olive oil in a slow stream, constantly whisking until
the oil is emulsified. For a tangier dressing, add more
lemon juice.
When the broccoli and cauliflower are done, toss in the
vinaigrette and serve immediately. |
In the mood for Italian? Here’s one of the best--and
easiest!--spaghetti sauce recipes ever!
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BASIC TOMATO SAUCE
(The Ultimate Italian Cookbook
4 T olive oil
1 clove garlic, very finely chopped
salt, pepper, basil |
2 medium onions, very
finely chopped
spaghetti noodles |
1. Start water boiling for noodles.
2. Heat the oil in a medium saucepan. Add the onion and
cook over moderate heat until translucent (5-8 minutes).
3. Stir in the garlic and the tomatoes with their juice
(add 3 T. water if using fresh tomatoes). Season with
salt and pepper. Add basil.
4. Cook 20-30 minutes (to let the flavors get
acquainted).
5. Cook the noodles, drain, and serve. |
Serve with a green tossed salad and this delicious
dressing...
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OIL AND VINEGAR DRESSING
2 T. vinegar (red wine or, for a
stronger dressing, balsamic)
1/2-1 t. salt
1/2 t. pepper
1/2-1 t. dill
1/4 cup olive oil
Put everything except the oil into a bowl. Using a whisk
to emulsify it so it won’t separate out, slowly pour in
the oil and whisk. Then dip a piece of lettuce in and
make sure it tastes just right; if not, add more
seasonings or vinegar, as needed. |
Let me know if you like these. And share some of yours with
me. Send them to
recipes@heatherhorrocks.com.
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