Roast Salmon on a Bed of Lentils

Salmon is one of those excellent for you foods that we're willing to spring for now and again. I usually just bake it and leave it at that but I was feeling a little more inspired this time. This turned out okay... it didn't knock our socks off or anything. I would probably add brown rice to the lentils next time.

2 skinless salmon fillets (about 6 oz ea.) *I left skin on - the skin is the best part in my book!
2 t. olive oil
2 t. fresh thyme leaves
Pinch each of salt and black pepper
Warm Lentil Ragout (recipe follows)
1 T finely chopped fresh parsley *I omitted this
Preheat oven to 450F.

Place salmon fillets in an 8 in square baking dish and rub the olive oil over them. Sprinkle thyme, salt and pepper on top of the salmon.

Bake the salmon until it is cooked through and flakes easily when pierced with a fork, 10 to 15 minutes.

Spoon a serving of the lentils onto each of 2 serving plates and place a salmon fillet on top. Sprinkle parsley over each fillet and serve.

Warm Lentil Ragout
*this recipe makes twice as many lentils as you'll need for the Roast Salmon

2 t. olive oil
1 med onion, chopped
2 cloves garlic, minced
2 med carrots, diced
1 c. green lentils
1 sprig fresh thyme
1 bay leaf
3 c. low sodium chicken or vegetable broth
salt and black pepper

Heat the olive oil in a medium-size sauce pan over medium-low heat. Add the onion and garlic and cook until just beginning to soften, 3 minutes.

Add the carrots and cook, stirring frequently until they soften slightly, about 3 minutes. Add the lentils, thyme and bay leaf and cook, stirring to mix well, for about 1 minute.

Stir in the chicken broth, raise the heat to medium-high and bring to a boil. Reduce the heat, and let simmer until the lentils are tender, about 20 minutes. Season with salt and pepper to taste. Remove and discard the sprig of thyme and bay leaf before serving. the lentils can be refrigerated, covered, for up to 5 days.

Strawberry Shortcake

One of my favorite things about summertime is fresh fruit. Right now I've got strawberries, cherries, watermelon, apples, green plums and purple plums all in my fridge. Yum! I decided to whip up some shortcake (is there a better use for strawberries?) the other day. Here's my version (I have to give MmB credit for the biscuit portion, which is what makes it so yummy in my book).

You will need:
Strawberries (I chop them up small and sprinkle a teaspoon or 2 of sugar over them in a bowl and let that sit in the fridge for awhile to make them sweet)

Whipping cream - I use 1 small container and add 2 T powdered sugar and 1 t vanilla for tasty cream

Rolls
2 c flour (I use 1 c. whole wheat, 1 c. regular)
1 T baking powder
1/2 t salt
5 T cold butter, cut up
2/3 c. milk

Heat oven to 450. Mix dry ingredients. Cut in butter until crumbly. Add milk. Stir with a fork until soft dough forms. Knead 10-15 times. Roll out. Cut. Bake on cookie sheet 12-14 minutes.

Once the rolls are done cut one in half and layer strawberries, cream, roll, strawberries and more cream. Delicious! This is not super sweet, which is probably why I like it so much!

Good Ol' Pecan Pie

This is the recipe from the Karo bottle. AT's dad was kind enough to bring us some pecans - and I figured you can't go wrong using the recipe on the bottle of Karo...

1 c Karo Light Corn Syrup
3 eggs
1 c sugar
2 T butter, melted
1 t vanilla extract
1 1/2 c (6 oz) pecans
1 unbaked 9 in deep dish pie crust*

Stir the first 5 ingredients thoroughly using a spoon. Mix in Pecans. pour into pie crust. Bake on center rack of oven for 55 to 60 mins. Cool for 2 hours.

*In-pan pie crust (this pie crust is a piece of cake and works well for nutty pies)
1 1/2 c flour
1 t sugar
1 t salt
1/2 c oil (I use olive oil - the best!)
2 T cold milk

Stir together the flour, sugar and salt. Mix in the oil and milk. Stir with a fork to moisten. Press in pan with fingers.