Bariatric Surgery - My Story · Dinner · Fish-Seafood · Fruit · Nuts · Uncategorized · WLS

Salmon with Pine Nuts

I have been craving a lot of fish lately.  So when David and I where in Washington DC, I had this wonderful salmon dish with pine nuts.  I thought I would try to mimic the recipe.  I came close.

Pan roast the pine nuts until golden. The use a rolling pin or chop as you like to crumble the pine nuts.I added in some fresh parsley, and did a coarse chop.I had purchased this beautiful salmon filet.  I cut it into 4 equal pieces for cooking (and I left the skin on—love the skin especially when crispy).Take the pine nut mixture and coat the top of the fish with it.  Cook it with the pine nut side down first, cooking it 4-5 minutes.Flip them, and cook until the skin is crispy.  It was good, nutty, and succulent.  I should have served the skin side up, but didn’t so it didn’t stay crispy.  It was still very good.  I did serve this with the cherry sauce.

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Bariatric Surgery - My Story · Fruit · Uncategorized · WLS

Dried Cherries

Well, this is what I did with the remaining cherries…about two cups worth:Sliced in half.  Spread out on a baking pan. In my toaster oven (as my dehydrator is buried in the garage somewhere), preheat at 160-175 degrees.This is a midpoint picture – they should “cook” for 8-10 hours or until leathery.As you can see, much drier, almost leathery.  You can serve these with granola, on cereal, snack on them as is…try to save them for the granola…or not! Super yummy!

Blessings.

Bariatric Surgery - My Story · Fish-Seafood · food · Fruit · Kitchen Helps · Sauce · Uncategorized · WLS

Cherries

Another version of a cherry sauce, this time prepping for Salmon (coming soon).  I apparently didn’t take any pictures of the prep. I am sorry.

Recipe is as follows:
1/4 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup dry white wine
Salt and pepper (more pepper than salt)
Lemon zest

Bring to a boil, and simmer until reduced by half.  Cool, and pour into a glass container for keeping in the refrigerator.  Can serve cold or warmed.

Oh! and David got me this amazing cherry pitter at store after he witnessed what I went through the battle of removing cherry pits with a paperclip!  I will say it works better if you follow the instructions! This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice.  And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.

Bariatric Surgery - My Story · cheese · Chicken · comfort food · food · FoodTV · friends · Fruit · Ham · Lamb · Pork · Recipes · Sauce · Uncategorized · WLS

Cherry Bourbon Sauce

I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them.  I can’t eat very many, so I needed to look for something to do with the majority of them.  I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.

I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker.  I know, most people don’t own one of those either.  I discovered that you can use a large paper clip (opened up).  It worked.  It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following:  cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper.  David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels).  Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf.  Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars.  I partially filled two jars.  One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks.  This will keep in the refrigerator for over a month, and can be served with cheese, or meat.

I am super excited to try this…with another post.

Blessings.

 

Bariatric Surgery - My Story · desserts · Fruit · Summer · Uncategorized · WLS

Blueberry Cobbler

I had several cups of blueberries, and needed to do something with them.  I loved making the Galette’s but wanted to try something different.  I had the Louisiana Fruit Cobbler mix, and blueberries…so I followed the directions for the cobbler.  You can use any fruit, fresh, canned or frozen with their mix. I had fresh, and followed their recommended instructions.For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped.  Let sit for about a hour to let the juices merry.Pour over the batter, bake according to the instructions.  David loved this…super moist, and it was even better served warm with vanilla ice cream!I have to agree.  I don’t like heating up the house in the summer, but for this cobbler, it is a must!  Super yummy.  Definitely tastes like summer.  Note:  not weight loss surgery friendly…but three bites and I was done.Blessings.