For Irene - Rima's Baked Salmon Fillets

Rima's Salmon Fillets

For Irene

Ingredients

4 salmon fillets or other firm fish, like halibut or orange roughy

1/3 cup mayonnaise – Light or extra-light works just fine

2 tbsp grainy mustard or Dijon or other sharp mustard

1 tbsp water

1 tbsp honey

1/2 tsp chili powder or paprika

Pinch of ground white pepper or cayenne – optional

For sauce:

Juice of ½ small lemon (more or less, depending on taste)

No need for extra salt because of mustard

Preparation

Preheat oven at 425ºF

Place fillets on foil-lined baking sheet.

Whisk together mayonnaise, mustard, honey, water, and spices

(I always forget this step, so it’s in bold here)

Remove 1/4 cup for sauce and stir in lemon juice; set aside.

Brush or spoon remaining mixture over salmon.

Bake in preheated oven 10-15 minutes or until fish flakes easily when tested with fork (check after 10).

Serve with reserved sauce. Tastes great with rice and a salad.

Rima's Ratatouille

Perfect Chunky Ratatouille

4 Tbsp. olive oil (or more if you’re not afraid)

1 large onion (Vidalia or Spanish, or any other sweet onion), coarsely chopped

1 yellow or red bell pepper, coarsely chopped

4-6 cloves garlic, peeled and left whole

1 eggplant, cut into large cubes (peeled if you prefer)

3 or 4 zucchini or vegetable marrow, cut into large cubes

1 can tomatoes (diced or whole, chopped)

2 Tbsp. tomato paste

Salt and freshly ground pepper to taste

1 tsp. dried thyme or oregano or mix both (fresh is better for the herbs, about 1 tbsp leaves)

Optional: 1/2 cup fresh basil, chopped (I don’t use it, but you can add it for garnish if you like)

Directions:

In a large pot, heat oil over medium heat.

Cook onions, stirring occasionally, until soft and golden, about 5-7 minutes.

Add garlic and bell pepper; cook about 1 minute but be careful not to brown the garlic.

Add eggplant and zucchini; salt and pepper. Cook about 5 more minutes until vegetables start to soften.

Add can of diced tomatoes with juice, tomato paste and herbs.

Bring to a boil then reduce heat to low.

Cover and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes.

Uncover and continue cooking for another 5 minutes to reduce the liquid.

Remove from heat.

If using basil, stir in now (If freezing, leave out basil.)

Serve at room temperature – tastes even better the next day.

Serve with Toasted Pocket Bread Points for dipping:

Preheat oven to 350˚F.

Cut pocket or pita or Arabic bread in triangular shapes, with about 2 inch sides, like large tortilla chips for dipping.

Arrange in single layer on baking sheet and drizzle with good olive oil. Season with any seasoned salt you like, like garlic salt, seasoned salt, celery salt – or something like Mrs. Dash to reduce sodium.

Bake until crisp and brown (takes just a few minutes).

Make Ahead and Freeze Breakfast Burritos

Make Ahead and Freeze Breakfast Burritos

Equipment:

1 Large Crock Pot, I use a 4.5 Quart one.

2 Large Cookie Sheets coated with Olive Oil or enough sheets for 24 burritos widely spaced.

1 Large Plastic folding cutting board. Nice to have, but can use counter/table surface instead.

1 Plastic Straw

Sausage/Egg Mixture:

24 Flour Tortillas or Wraps, Burrito Size

2 Lb Pork Sausage, frozen or fresh

1 Lb Ground Turkey, frozen or fresh

2 Large Onions, chopped small. Spanish are best, but may use any kind.

1 ½ Cups Green Chiles, chopped small. May be fresh, frozen or canned.

18 Large Chicken Eggs or 36 Guinea Eggs or combination

Salt and Pepper To Taste

Assembling Needs:

1 Recipe of Egg/Sausage Mixture

1 ½ Cups Grated Irish Potatoes, frozen or freshly grated

3 Cups Cheese, Grated. May be Longhorn, Cheddar, Mexican Blend, Colby etc.

Oiled Cookie Sheets

Cook sausage, ground turkey,onions and in crock pot until well done. Add add eggs and chopped chili and cook until eggs are done. Add salt and pepper to taste. Assemble burritos: Warm tortillas if they are likely to break, otherwise use as is. Lay a tortilla on a clean surface, I use my fold up cutting board. Add 2-3 tablespoons of sausage/egg mixture, 2 tablespoons potatoes, 2 tablespoons grated cheese. This is pretty subjective depending upon the size of your tortilla and how well you can roll them once filled. Roll into the traditional burrito shape, first folding in the ends, then roll and place on but not touching each other on the oiled cookie sheet.

When a complete sheet is full place in freezer overnight. The next day you can take the burritos out of the freezer and place in gallon sized bags and *remove as much air as as possible to prevent frost from forming on the burritos. We find that our 1200 watt microwave will cook these nutritious breakfasts on high for 2 minutes, then turn over and cook another 20 seconds.

* To remove the air from the bags after filling: Fill a soup pot with water, deep enough to immerse the bag. Zip up the bag except for the corner where the straw has been inserted, then immerse into the water filled pot, keeping the corner out of the water. The air will magically whoosh out the straw then you can use the straw to suck out any remaining air pockets. Then in one swift motion, remove straw and quickly zip the bag shut.