whee!

Grill Once, Dine Twice

July 16, 2010 - Written by Diana

We like grilled food, and grilling, but cooking a full meal every night can be time consuming and we are an easy prep/cook family.  Most days I assign a person, and then that person tries to figure out a meal that won’t take up a lot of their time.  Of course with my son it means Mac n cheese and hot dogs, plus something that’s not baked beans – because he doesn’t like them.  If I can during the week I try to figure out something quick too.  Grilling is great because not only does it taste good, but if you do it right, you get two meals out of one grilling.

We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once.  We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper.   Really simple.  Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur.  My son both nights, waved his hand over the food, and …

Tuna White Bean Confetti Salad

June 3, 2010 - Written by Diana

Tuna is one of our favorite ingredients (and the cats too), but I’m not always in the mood for heavy mayo.  Tonight I wanted a lighter salad with lots of veggies and to me these veggies look like confetti all diced up.  My husband was the sous chef du jour, doing most of the dicing though I diced the onion or it wouldn’t have been allowed into the bowl.  I think the carrots probably would be a little better if they were shredded instead of diced, because their texture is tougher when diced compared to the rest of the veggies, but this was still delicious.  This recipe makes enough for 6 or 8, however I had one serving and my husband and daughter shared the rest, splitting the end of the bowl together.  I whisked together red wine vinegar and olive oil, for a shortcut you can use your favorite red wine vinaigrette if you like.  I hoped for leftovers for lunch, but alas, not one bit left, darn it.  The lettuce is from my garden.  We never planted the seeds, they self seeded from last years and have taken over one of the beds. That’s a good thing!

Deviled Eggs with Smoked Salmon and Capers

November 26, 2009 - Written by Diana

This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan.  I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised.  It had a really nice smoky flavor, a nice treat inside the deviled egg. 

My daughter found smoked salmon in the fridge and was asking what it was for.  I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs.  She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!”  My husband chimed in with,” Baby girl you’re gonna love it.”  Okay, well we’re not sure where the baby girl part came from, but she is going to love it. 

Ingredients: