Tag Archives: Salmon

Quality Ingredients

It think the sky has finally broken. Beginning the first weekend of the month, it appears that the anti-moisture force field surrounding Plainview has lifted, because we’ve finally been seen big cumulonimbus cloud cover and *gasp* actually get sort of spit on because of it! While we still haven’t seen any significant collection of rainfall since October, it’s a start. Many of our evenings since the first of the month have looked like this…


… even if most the time we still don’t get wet.


One of this evenings was last weekend. The cloud cover was able to cool our area enough where grilling outside became tolerable. No, pleasant, even! We took advantage.

Edgar and I came across some fresh-caught-and-flown-in-that-week wild Alaskan Sockeye salmon and decided to smoke it on the grill using this recipe!



We paired it with some red potatoes I picked up from the farmers market that morning (roasted in some olive oil with minced garlic and chopped rosemary), and some greens I sauteed in some butter (a mix of homegrown swiss chard and some storebought organic arugula and spinach). We washed it down with the same wine we marinated our salmon in—a chardonnay from Cap*Rock Winery, a local vineyard.


It was all delicious! Ed’s pretty much a fish snob. He normally won’t eat fish, unless he feels he can fully trust its source and handling. Living 12 hours from the coast has left us with far too many putrid farm fish experiences. But we both loved this recipe! I especially recommend squeezing a bit of the lemon juice on top. Smile



For dessert I pulled out some Magnum ice cream bars I was able to obtain through the FoodBuzz Tastemaker Program. I first discovered Magnum in Europe at a lonely little convenience store in the middle of the Czech countryside, and I may or may not have muttered some pubescent boy humor in response to the name. Winking smile While the ice cream looked good in Europe, I wasn’t in the mood for ice cream at the time, so I didn’t try it. Shortly thereafter my trip I received a message from FoodBuzz announcing its affiliation with Magnum Ice Cream and I was thrilled to see it offered stateside!

We picked up the vanilla bean flavor covered in dark Belgian chocolate.


You know how often novelty ice cream has a sort of artificial flavor to it? Not these!! These really were 270 completely-worth-it calories of real ice cream decadence. I’d totally get them again! The only thing is that they’re rather pricey. Best for a once-and-awhile treat!


Overall, I’m very proud of this meal. I love being able to utilize the best ingredients I can get my hands on, whether it’s buying local from our farmers market (which FINALLY opened last weekend!), buying organic from a grocery store, or growing my own food.

Have you seen this video yet??

I already buy organic on some items, but this video did encourage me even further. Plainview has slim pickin’s as far as organic anything goes, but when I go to Sun Harvest/Sprouts in Lubbock, I make a greater effort to choose organic when I’m given the option. Honestly, it doesn’t affect my budget much. I choose produce that’s in season and/or on sale, so I rarely spend more than 50 cents/lb more than conventional. Those few dollars extra spent are usually accounted for simply by choosing to buy only what I need instead of haphazardly throwing things in the cart (still a habit I’m working on…).

I think people choose to buy organic for different reasons. Mine is a combination of stewardship ethics, economic ideals/industry support, health, and simply wanting my food to taste exactly how God designed it to taste, and therefore increasing the flavor quality of my cooking.

What do you think? Do you buy organic? If so, why or why not? And to what extent?

How to Pack a Lunch

Alright folks. I finally broke down and went to the doctor after dealing with an infection for the past few days. Now that I’ve got my antibiotics, I think it’ll be smooth sailing from here on out…..

Started off the day with Edgar’s version of Huevos Rancheros. My version would only have been slightly different. I wouldn’t have fried the tortilla, and I would have added cheese, avocado, and cilantro. But I wasn’t making breakfast, was I? Okay then.

He said he “lightly” fried (I honestly don’t think there’s such thing. There’s “fried” and then there’s “wrong,” but that’s another post…) the tortilla in canola oil, topped it with a fried egg, and put the beans and bacon on the side. He let me add the salsa. I stuffed the beans under the egg before photo time. 😉

With two slices o’ bacon and two glasses of cranberry juice. *sigh*

It was about 10:30 when I got home from my picking up my prescription, so I figured I ought to pack my lunch and eat it at work once I got hungry. It’s not every day that I bring my lunch to work, but I figured I’d take the opportunity to show you how to pack a lunch. Michelle-style.

First, grab your ingredients.

Then, measure out 1 tbsp of peanut butter and smear the it on one side of the bread. And a little on the other, ‘just so it doesn’t feel left out.


Then, slice up half the banana and place on one peanut-buttered slice of bread.

Eat the other half of the banana as a morning snack!

And now you have a tasty peanut butter and banana sandwich!

Let me just shout out here to Naturally More peanut butter. It’s my favorite ever! That stats are incredible! It’s lower in calories, fat, and sugar than regular peanut butter, but is higher in protein, fiber, and omega-3s! It’s all natural, and it just tastes REALLY GOOD.

Okay, now for the afternoon snack!

Measure out 1/3 cup of greek yogurt (higher in protein!) and put in small container.


Measure out and add in berries. I chose blackberries. Apparently I’m going for 3 oz today.

Drizzle with agave.

Voila! A packed lunch!

Of course. I ate lunch right at noon and my snack exactly two hours later. At 4, my tummy was rumbling again, so I ended up paying 65 cents with a check for this at the campus bookstore…

I gotta say. It’s not the most nutritious thing I could have bought, but it sure does taste good.

With dinner, I got …. experimental. I attempted poaching fish. I’m not good at it, apparently. But I fixed what I could and made it look pretty. Nothing tasted terrible, but I’ll be fixing the recipe before attempting either of them again.

So here you have it… “Poached” Salmon with a lemon butter sauce and Asparagus, Red Wine, and Couscous “Risotto.”

And a nightcap (which I forgot to photograph until AFTER they were gone! Oooops!)…

That’s one fruit and yogurt parfait + part of a Mocha Frappe (which I shared with Edgar).
Every Wednesday night my Sunday school class hangs out at McDonalds. Yes, McDonalds. We fellowship in style. 😉

Visit Us On FacebookVisit Us On PinterestVisit Us On Google PlusVisit Us On Twitter