Sunday, November 27, 2011
Recipes and Riding
The last few days have been a bit of a whirlwind. Larr came home mid-morning on Thursday, in time for Thanksgiving. Larr's brother, Doug, helped get the cooking done and so we were able to continue with Thanksgiving, almost as if nothing had happened. The food was great, as was the company. I will write about it in another post. Today I simply want to post a few recipes so that I may find them again.
On Saturday Ellie had a cyclocross race. Uncle Doug and Grandpa Don came out to see her race. She was the only one in her category. Those points keep her in first place for both the Boulder CX series and the Colorado Cross Cup standings. At first she shot out like a rocket, out pacing many of the boys (we wonder a bit what those boys think about that) but then she let up on the pace since there was no real competition for her. Many of our friends remarked on how well she seemed to be doing.
We had a nice visit with Doug and Don while we were waiting for results. Later that evening they came over for dinner and to watch a movie. We opted for "The Greatest Movie Ever Sold" which Doug had picked up at a video store. It was an interesting movie about branding in movies. I thought a healthy meal would be in order after so much rich stuff for the holidays; I opted for slow roasted salmon with lemon and dill. I also made a variation of a rice dish from the jambalaya dish I made earlier.
Salmon with Lemon and Dill
1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Chicken and Sausage Jambalaya
From: Cooking Light magazine, Oct. 2011
2 teaspoons canola oil
6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 cup water
1/4 teaspoon ground red pepper
1/8 teaspoon salt
6 fresh thyme sprigs
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup shredded skinless, boneless rotisserie chicken breast (I used turkey)
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.