#cookinf

What really needs to happen is that I need to go get some good frozen dinners from Sprouts or TJ's or Mother's, but that would mean leaving the house, which means getting dressed and brushing my hair and stuff. And I just want to lay here and zone out while watching Friends.

I have a confession to make. We’ve been eating out. Alot. It’s been fun (sometimes). Its’ been inspiring (sometimes). It’s been disappointing (occasionally). But mostly, it’s meant that in the crazy heat and humidity I haven’t been cooking or cleaning (sometimes). And I haven’t been posting because I don’t post anything that I haven’t made recently. Often I find that I need to make it a few times to get the measurements correct, if it’s something that I just throw together. 

There have been some real bright spots in my kitchen, however. In the summer I make fish often. It’s light, cooks quickly, and delicious; everyone in the family loves it. One of my favorite things with really meaty fish like mako shark and swordfish is to marinate it in some olive oil, salt and pepper, then cook it in a grill pan on top of the stove. Be aware that mako tastes very similar to swordfish, but is half the price. In New York City, much of the mako is wild from the Jersey shore, and really delicious! We also loved broiled or grilled salmon. Try this:

Maple Glazed Salmon

(serves 4) 

¼ cup maple syrup OR sugar-free maple syrup

    (I don’t want to hear it- it will still taste great!)

1 tablespoon fresh lemon juice

3 gloves garlic, chopped finely

½ teaspoon grated fresh ginger or ginger paste

2 lbs salmon, cut into 4 pieces 

Mix everything together and place in a glass or plastic dish with marinade on top (or flip the salmon so the skin is on top)

Place in the fridge for 30-60 minutes

Either broil for 7-8 minutes, or grill 5 minutes per side.

Enjoy!!

The other thing that I like is pesto. You can make a basil pesto (I posted the recipe a few weeks ago) or make this great tomato pesto recipe that I got from a new friend. It takes 3 minutes to make and is great on hot pasta or cold, or drizzled on fish or chicken. 

Ali’s Tomato Pesto

1 pint cherry or grape tomatoes (only red- the yellow don’t look as good)

2 cloves garlic           

Handful of fresh basil

½ cup pine nuts or toasted almonds

¼ to ½ cup olive oil

Salt and pepper to taste 

Throw everything in a food processor and process! You’re done!!!

Serve hot or cold, sprinkle with parmesan cheese.