We all know that the American Dietary Guidelines recommend eating more salmon and deep sea fish for a heart-healthy diet. That’s great, but how do you cook the salmon? Sister-in-law, Vicki, shared this three-ingredient recipe for “Baked Salmon with Marmalade Glaze.” The salmon is tasty; and you can’t find an easier recipe than this one. And it is a great choice for the Passover meal coming up this week.
A recent survey showed that carrots are our country’s third most popular vegetable after corn and potatoes. (I wonder if this could refer to raw carrots rather than cooked carrots?) I do remember that carrot sticks were packed in practically every brown bag lunch that I ever ate when growing up. I can’t say that I loved the carrots, but I did tolerate them. Recently, Marie made a delightful carrot salad which is a delicious way to serve this vegetable. Marie’s recipe combines carrots with golden raisins and pineapple for a flavorful combination. And I used pre-shredded carrots to make this an easy “one-bowl” recipe. So while we are cookin’ at home, here is an easy variation of Marie’s recipe.
A perfect glass of iced tea should be soothing, slightly sweet, chilled and with none of the bitter tannin taste of the tea leaves. We drink lots of tea the year around at our house and I have a pretty good recipe for making iced tea. Tea in general has some very interesting potential health benefits as I learned at the FNCE conference.
One of my favorite dishes which I like to order when eating out at restaurants is French Onion Soup–steaming broth loaded with onions and melted cheese over croutons. I was surprised to discover that my children–who dislike onions of any sort in cooked dishes–also like the soup. And it is not hard to make at home; a great soup on a cold winter day.
