Lemon Baked Salmon with Cauliflower Rice

July 2015

MENU:  Baked Lemon Salmon, Sautéd Cauliflower Rice & Avocado.  Plant Paradox approved.

Baked Salmon:

1. Preheat oven to 400 degrees.  Let Salmon sit at room temp for 10 min.
2. Foil the bottom of a baking pan and drizzle with olive oil.  Add salmon fillets (skin down if applicable) and drizzle top with olive oil.
3. Salt/pepper, sprinkle with ROSEMARY.
4. Cook for 10 minutes and flip; remove scales, salt/pepper/garlic salt and then top each fillet with 2 lemon slices.
5. Bake another 10, or until flakes easily.

Cauliflower Rice: 

1. Sauté 1/2 diced onion until translucent.  
2. Add 2 cloves of garlic sliced thin (1 min).
3. Add cauliflower rice (1/2 # feeds 2 adults, plenty) and increase heat to high.  Salt/pepper, and stir frequently until done to desired amount (5 or so minutes).
4. Turn off heat, squeeze 1/2 a lemon over rice, stir, serve!

Avocado: Scoop out 1/2 an avocado per person as a side, or to stir altogether!

Su Ching's Broccoli.

*Shout out to Mom and Dad's pal Su Ching from??.  We met this friend while Dad took a summer Master's course when we were little kids (River Falls??).  I think we just kicked it with Mom that week while Dad was in classes.

SIMPLE:

1. Cut off the broccoli florets (as much as you like) and rinse.
2. Heat oil to hot in a sauté pan; once hot, add broccoli, and stir around frequently until florescent green
3. Sprinkle with garlic salt (don't be afraid), then pour enough water in the pan to fill at least 1/2 inch or more.
4. Immediately cover, and set timer for 2 minutes (keeping it HOT).
5. Drain and eat!

Sautéd Cilantro Lime Shrimp Meal.

MENU: Cilantro Lime Shrimp over Sautéd Broccoli, with side of Avocado.  Plant Paradox approved.

Shrimp:
1/2 onion, sliced into 1/8ths
2 cloves garlic, sliced thin
1 # shrimp
1/2 c. lime juice, fresh if possible
cilantro; handful cleaned and ripped into small pieces.

1. sauté the onion in olive oil, medium pan/medium heat, until translucent; Add garlic for the last 30 seconds/minute.
2. Add the rest: shrimp, lime, cilantro.  Salt and pepper as you like. Cook 7-8 minutes, or until shrimp is pink/done, stirring frequently.

Broccoli: prepare Su Ching Style.

Avocado: give 1/2 per person, and scoop it out in chunks or slices.

MEAL: Either serve each plate with individual items, or serve it all on top of each other with plenty of lime sauce drizzled over the assortment!  Enjoy!

Spanish Shrimp, *A good Lenten option. Passed to Marya by Mom in her Appleton teaching days...

*Serve over rice or fold into flour tortilla shell.

1 T. olive oil

1-2 medium yellow or white onions, cut into 1/8ths

3 peppers: green/yellow/red, cut into strips

2 cloves garlic, finely chopped

1/2 # shrimp, uncooked/peeled/deveined (about 20)

1/4 c. lime juice (fresh is best)

1 T. snipped fresh cilantro

*1/3 tsp. crushed red pepper IF you want heat.

1. Heat a large skillet over medium
2. add oil and saute: onions and peppers; about 15 minutes; add garlic for last minute.
3. Stir in all remaining ingredients: shrimp, lime, cilantro (can't have too much of cilantro)!
4. cook 7-8 mins. until shrimp is pink/done.

*Serves 4, about 1 1/4 cup servings.

Chicken Ranch Ranchero Over Rice. *Shared by Christine Wuthrick when Gemma was born!

3 cups Rice, cooked (or as much as 6)
2 T. Vegetable Oil
1/4 cup Onion, chopped
1 medium Serrano pepper, seeded and diced
2 cloves Garlic, minced
30 oz. Tomatoes, diced (canned or fresh)
1 T. Oregano
1/2 t. Chili powder
1/4 t. Salt
1 1/2 pound Chicken breast (cutting up before baking makes serving kids easier)
1 c. Ranch Dressing (or just drizzle over until your heart is content!)
1 1/2 c. Colby Jack Cheese

*Deep dish, 8x8 pan

DIRECIONS:

1. In saucepan, heat oil and sautee garlic, serrano pepper and onions for 2-3 minutes.
2. Reduce heat, add tomatoes; cook another 5-6 minutes.
3. Add seasonings and simmer 5 more minutes.  Set aside.
4. In pan, spread out rice, and then top with chicken in a single layer.  Cover with Ranch dressing.
5. Top with with Ranchero sauce (tomato mix); spread evenly over whole thing.
6. Sprinkle top with cheese.
7. Bake at 350 degrees for 45 minutes, or until chicken is fully cooked!