13 April 2013

Lemon-Thyme Salmon with Brown Rice and Dandelion Greens

Last week we had dinner at a friend's house. She made salmon, and Husband, who is not always a fan of fish that is not in the form of fish fingers (hold the custard) discovered that he could eat salmon and like it. Later that week as we were discussing what dinners we might eat, he pulled some salmon fillets out of the freezer and said I could do something with them, if I wanted. This dovetailed nicely with some rice cooker related research I'd been doing so I knew right away what I would do.

My rice cooker is not currently big enough for salmon fillets (though I expect to change that soon enough) so I baked the fish instead, along with the rice and dandelion greens because why make more work for yourself that you have to? The brown rice takes a long time to cook, so keep the salmon in the fridge until just before you need it.  Keeping it cold will prevent it from drying out during baking.

Lemon-Thyme Salmon with Brown Rice and Dandelion Greens

Lemon-Thyme Salmon with Brown Rice and Dandelion Greens
feeds 4-6

1 1/2 cups brown rice
2 cups water

1 pound salmon fillets (I used frozen.)
2 Tablespoons butter
1 whole lemon, preferably organic
2 Tablespoons fresh Thyme leaves
2 teaspoons coarse salt
1 bunch dandelion leaves, or other greens

Preheat oven to 375 degrees Fahrenheit.

Zest the lemon. In a small bowl, melt the butter together with the lemon zest, salt and thyme leaves. Use the microwave in 30 second bursts. Set aside.

Set the water to boil in a small pot or kettle. Spread the rice in a rectangular baking dish.

Rinse the greens and chop the leaves into 1-inch pieces. Chop the stem ends fine.

When the water boils, pour it over the rice. Arrange the salmon fillets over the rice, then cover with chopped greens.

Pour the butter mixture over the greens. Cover the pan tightly with aluminum foil and bake for one hour. 

After one hour, remove the baking dish from the oven, remove the foil and squeeze on the lemon juice.


11 April 2013

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09 April 2013

Let Them Figure It Out ~ The DC Moms

The Gladiator Arena

I am a slacker-parent. In the years since I first claimed my slacker title, Lenore Skenazy created the term “Free-Range Parent” which not only sounds better than “slacker,” it comes with a whole philosophy attached, which you can debate with the other parents at your parenting group, proving that even if you’re not climbing the slide with your kid, you spent real time researching the reasons why you shouldn’t climb the slide with your kid. Sometimes I do call myself a free-range parent, but the truth of the matter is I’m a slacker. I would rather sit on the park bench and read a book, or commit that cardinal sin of parenting, play with my smart-phone, than climb the slide or push my kid on the swing. Back when my kids were in the “stick everything in their mouth” phase, I did put down my book long enough to take the mulch out of their hands and redirect them, but that’s about it. If my kid climbs too high on the playground climbing structure, or can’t figure out which fake rock to step on next at the climbing wall, my slacker philosophy lets me tell the kid to figure it out.

Read the rest at The DC Moms.

05 April 2013

Slow Cooker Blueberry Breakfast Cobbler

Years ago, when I was first dating the man who would eventually be smart enough to marry me, that man had a roommate who never cooked. Instead he went home every weekend, ate his mother's cooking, and brought back enough dinners, each packed it its own tupperware, to feed him until the next weekend. My boyfriend liked to mock him for it, but I tried a more encouraging approach. I told him that if he made his own dinner, just once, I'd make him a blueberry cobbler. I don't know why I said blueberry cobbler, but I did, and it stuck. Not long after I made the promise, the roommate cooked himself his own dinner, and I was called on to make blueberry cobbler.

Blueberry Oatmeal from the Slow Cooker
Grab a spoon.

That story has nothing to do with this recipe, except that I was thinking about it while I assembled this morning's breakfast last night. My boys were going to gymnastics camp today, which meant getting them up and fed earlier than usual, and I wanted their bellies full of food which would last them until lunchtime. Enter steel cut oats and blueberries, a rocking nutritional powerhouse if ever there was one. The blueberries were frozen. I like to buy wild blueberries, which are smaller and more flavorful than the regular kind, but this will work either way. You know what's easier than this breakfast? Nothing.

Overnight on Low
Five minutes of prep time means you can wake up to this.

Slow Cooker Blueberry Breakfast Crumble

16 ounces frozen blueberries
1/4 cup brown sugar
pinch of salt
2 cups steel-cut oats
2 cups milk (dairy, soy, rice, almond, whatever)
2 cups water

Pour blueberries into the bowl of the slow-cooker. Sprinkle sugar and salt on top.

Brown Sugar and Blueberries
Blueberries and sugar, see, it's already delicious.

Pour oats on top. Gently pour in milk and water, trying not to disturb the oats. A few blueberries will escape, but you want to keep as many as possible down on the bottom.

Add Milk and Water
A few escaped blueberries, but most are still down below.

Do not stir. Cook on low 8 hours or overnight.


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