Smoked Salmon Yogurt Dip

Would you expect to find a salmon dip recipe on a fashion blog? I didn't, but here it is.

Smoked Salmon Yogurt Dip

1/2 cup plain Greek yogurt
4 oz. smoked salmon (I got a BOGO)
Splash of lemon juice (very little splash)

Place in food processor and spin until the dip gets thick, pink and creamy. I ate it on Triscuits for a nice little snack. If you have time to let it sit, it just gets better, but for me, that wasn't as option. (When you gotta have, you gotta have it.)

You can also add other ingredients if you wish, but the point for this dip today was to satisfy a craving for a smoked salmon cream cheese bagel. Yes, sometimes I just want one. This had to be something quick, easy AND healthy.

Healthy Exchanges:

Exchanged cream cheese for plain Greek yogurt

Exchanged bagel for original whole grain Triscuits or my gluten free crackers


Satisfaction? Yes, in my tummy, checkbook and my "thinker", knowing I made an investment in my well being.
  

Also linked to:

Tasty Tuesday

Slightly Indulgent Tuesday

Target for Wild Caught Alaskan Salmon

Good news! Target Stores are getting it right when they get rid of all farm-raised salmon and carry only wild-caught Alaskan salmon. Let's support those who are trying to bring us better quality foods. Here's just one short article on the change...

Target Stores to Stop selling Farm-raised Salmon
 
Not that I agree with everything Target does, but this is something I will support. Remember though that Target is only able to do half the job; the consumer needs to do the other half. Expect to pay a little more but remember it helps our bodies in the long run NOT to have the corn-fed salmon with PCBs and more antibiotics and such. Here's an article why farm-raised salmon is not good for you...

7 Reasons to Avoid Farm-Raised Salmon

Want to know more about Wild Salmon? Go here for a great explanation by a great guy (my hubby). :)

Be encouraged in the fact that small changes are better than no changes.

Chef Cristina's Hake and Tomato Relish

If you ask me, there is no better way of sharing or showing L-O-V-E than through cooking. When one takes the time to buy fresh ingredients, to carefully prepare them, to decide whether to cut, mince, saute, broil, bake, or poach... there is nothing more genuine than THAT.

Love is something that throughout history men and women have tried to define, to capture its essence. Even when Jesus was asked what was the absolute commandment, He said, "You shall love the Lord your God with all your heart, and with all your soul, and with all your mind." (Matthew 22:37) He then added the second most important law, "You shall LOVE your neighbor as YOURSELF." Jesus said that the entire law was dependent upon these two commandments.

Let's take something as simple as family dinners and really think about it; no matter what was the situation when you were growing up whether your mom cooked once a week on Sundays, maybe she ordered food or if you were lucky enough that she cooked every night - you felt the love through food. Nowadays people do not want to cook; they fear the mess or the fire, the feeling of the texture of the fish, or the cleaning part, you name it. I have heard endless excuses of men and women about how they love to eat but hate the act of cooking itself.

In my humble opinion, we as a society (even a cyber one), need to take the LOVE back into our kitchens.

This time around I bring you a great recipe full of love and easy to make!

Pan-Fried Hake and Tomato Relish

For some reason over the years Hake has been trivialized. I personally love Hake; it's extremely easy to prepare, it's abundant, it's remarkably versatile and it's simply delicious! (There are close to a dozen species of hake; most of which are named depending on the color of their skin: red, white, silver, etc.)

Serves 4:

4 Hake fillets (about 6 oz.)
9 oz. small plum tomatoes (quartered)
1 bunch scallions (chopped)
3 tbsp. olive oil (plus extra drizzle)
1 tsp. superfine sugar
Splash white vinegar
Few thyme sprigs (leaves only)
Small handful of cilantro leaves (chopped)
Kosher salt and black pepper (to taste)


Check the Hake fillets for any pin bones (if any, remove with a pair of tweezers). Season the fish with salt and pepper. Put 2 tbsp. of olive oil in pan and lay the fillets on top, skin side down.


Slowly warm the pan over LOW heat, then increase the heat to medium after a minute or two. Pan fry until the skin is golden and crisp, and the fillets are cooked halfway.


Turn the fish over and cook the flesh side for another 60 seconds only. Transfer to a plate with paper towels to drain. (Keep warm)


Add 1 tbsp. olive oil to the pan and saute the tomatoes and scallions for a minute. Add the sugar and splash of vinegar. Cook over high heat for a minute or two (until the vinegar has cooked off and the tomatoes are a little soft.)


Season the tomatoes well, toss in the herbs and divide among 4 plates.


Place the Hake fillets skin side up on top and serve.



For more information on Hake and fish available to substitute to here.


We are so thankful to Chef Cristina for giving us her time and passion for cooking and family. Set aside 15 minutes to create and enjoy...


This is linked to Tasty Tuesday.

Fresh Lemon Fresh Dill Fresh Fish

[Photo]
I am embarrassed to say, that I’ve come to the realization that most of the time, I cook incredibly simply, too simply maybe. This fish is a perfect example of what I mean.
Our neighbor, Chris, is gifted at fishing. Anytime we want fish, he gets it. This time it was mullet. Growing up, my mom said it was called a poor man’s fish but it’s delicious whether rich or poor. We would rather eat freshly caught fish than farmed-raised any day. Our fish intake includes canned salmon, wild sock-eyed salmon, sardines, tuna, and freshly caught fish. So when Chris brought over mullet, I gladly just used what I had on hand and, with my daughter’s help, here’s what we came up with... [Photo]
Fresh Lemon Fresh Dill Fresh Fish
This really simple recipe does not even have measurements. Just use enough ingredients to lightly cover but not soak. You don’t want it to stew. Rinse fish and let dry or pat dry.Preheat oven to 400 degrees. On a sheet with sides,Pour some EVOO over fish fillets and rub to cover.Then lightly pour freshly squeezed lemon juice over top.Sprinkle with sea salt (kosher salt) and pepper.Finely chop fresh dill and sprinkle over fish.[Photo]
Bake 7-8 minutes; my fillets were small. You’ll have to keep checking your fish. You’ll know when it’s done when it’s opaque and flakes with a fork. Again, we have a tasty dish that's good and good for you AND takes less than 15 minutes. [Photo]
I served it with roasted asparagus, 15 minutes here, and we had fresh quacamole to go with our leftover organic chips for an appetizer. I just mash the avocado, leaving it a little chunky, and add sea salt (again, a very simple yet wonderfully healthy dish). [Photo]
We should’ve had some grain or bread to go with it because later we snacked on nuts and dates. While not necessarily bad, I needed to fill my hubby up a little more to reduce the snacking.
But then I had a thought, what had I been doing in the kitchen that made me feel I spent the majority of last year there? Lately, I had cut back on those time consuming items, but now I’m missing them in our diet and need to establish a routine once more. Here are a few of them:
Ezekiel Bread (my husband’s favorite)Nutritious Gluten Free Bread (my daughter’s favorite)Muffins of all varieties (my son’s favorite)Yogurt (a favorite of all)
[Photo]As I work on fitting these back in the plan, I’ll share them with you. But I’ve realized another key to why we consistently eat healthy – I keep it simple! That may work for you or may not. We try to enjoy the flavors of the food itself. I just realized that myself. Oh the wonders of blogging…