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Thanksgiving Dinner Survival Guide: 10 Steps to a Calmer Feast

November 17th, 2009

I get the jitters before hosting almost any gathering, but with all the build-up to Thanksgiving, it feels like the stakes are even higher than usual.  To keep it in perspective, I try to remember what’s most important-to be with family and friends and appreciate our blessings.  But if I’m hosting the feast, there’s still a lot of work to be done!  I’ve devised some strategies for making the evening easier on us, while still indulging our guests (following this article are a few of my favorite Thanksgiving recipes for you to enjoy):  

  1. Don’t try to do it alone:  Just because I love to cook, doesn’t mean I have to do it all!  If anyone volunteers to bring something, I take them up on it. I also try to involve the kids with the preparation, either by asking them to make place cards or table decorations, or clean the house.  (A friend of mine cherishes the Thanksgiving tablecloth her kids made on which they traced their hands in autumn colors and wrote what they were thankful for.)
  2. Make a menu ahead of time:  By the Sunday before the feast, I make a list of everything we’re serving, from appetizers to coffee.  I note who is making each of them and when I need to start my assignments-I even jot down my daily tasks on my calendar. 
  3. Grocery shop early:  Just like every week, I make a detailed grocery list (consulting the menu I’ve decided on) and buy the groceries by Tuesday, so I can start cooking on Wednesday. 
  4. Cook in advance:  Most of the trimmings can be cooked well in advance of dinner, and then warmed before the meal.  Even the turkey can be finished cooking (we even slice it!) hours before the meal.  (Just put that Norman Rockwell image of the father cutting the bird at the table out of your mind!)
  5.  Get the house and table ready the night before:  To avoid exhaustion on the big day, I make sure the house looks nice and the table is set before I go to bed on Wednesday. 
  6. Keep appetizers easy:  Before dinner, I serve simple foods, such as gourmet cheeses, nuts, store-bought gourmet spread for crackers, vegetables and dip, and fresh popcorn. 
  7. Send the kids out for a picnic and sports before the meal:  This strategy, suggested by my friend and Scramble colleague, Jeanne Rossomme, frees the kitchen for the big feast, and calms the kids so there’s a higher probability of civilized behavior when guests arrive.
  8. Have plastic containers ready so you can pack up leftovers, making clean-up easier.  But save a slice of cooked turkey breast for next week’s recipe for Turkey Pot Pie! 
  9. Take the last 30 minutes off:  An experienced hostess once told me that I should try to hold sacred the last half hour before guests arrive.  I use this time to get myself cleaned up and put my feet up for a few minutes.  That way I’m not utterly exhausted before the evening begins.
  10. Give thanks and eat slowly:  After sitting down, each guest shares one thing for which they are thankful-this simple tradition really sets the right mood.  Then we enjoy the feast we’ve all helped to prepare, and we try to remember to savor the time together after all our hard work.

I hope you have good food, easy travels, and a holiday that’s fuller of gratitude than gripes.

Cornbread Stuffing with Pomegranate Seeds

November 17th, 2009

Prep (25 minutes) +  Cook (40 minutes)
10 side dish servings

 I spotted this recipe on the POM Wonderful web site a few years ago, and tinkered with it a bit to make it healthier-it’s heavenly on the Thanksgiving table.  You can make the stuffing up to a day ahead and heat it in the oven before dinner. 

 1 pomegranate
2 Tbsp. canola oil
1 cup chopped dried apricots
1 cup dried cranberries
2 - 3 stalks celery, chopped (about 1 cup)
3 - 4 scallions, sliced (about 1/2 cup)
12 oz. cornbread stuffing mix
4 Tbsp. butter, melted
1 egg, lightly beaten
20 oz. reduced-sodium chicken or vegetable broth

To remove the pomegranate seeds from the fruit, deeply score the pomegranate and place it in a bowl of water.  Break it open underwater to free the seeds (also called arils).  Keep breaking and freeing seeds until they’re released from the pomegranate’s skin.  Remove the white membranes that are floating in the water and drain the seeds.  Reserve 1 cup of seeds and refrigerate the remainder for another use (or, if you’re like me, eat them immediately).

Preheat the oven to 350 degrees and spray a large round casserole dish with nonstick cooking spray. 

In a large skillet, heat the oil over medium heat.  Sauté the apricots, cranberries, celery, and scallions for about 5 minutes until softened.  Remove them from the heat.

Place the stuffing mix in a large bowl; add the apricot mixture, pomegranate seeds, melted butter, egg, and broth, and mix well.  Smooth the stuffing mixture into the casserole and cover it with foil.  Bake it for 25 minutes, remove the foil, and return it to the oven for 15 more minutes or until the stuffing is golden brown. 

Nutritional Information per serving(% based upon daily values):
190 calories, 6 g fat, 2 g saturated fat, 32 g carbohydrate, 62 mg cholesterol, 332 mg sodium, 2 g fiber, 4 g protein

Roasted Sweet Potato and Apple Soup

November 17th, 2009

This fabulous recipe, created by my friend (and co-author of my first cookbook), Lisa Flaxman, is a guaranteed winner-it won second prize in Parenting magazine’s Recipes 2000 Contest.  This can provide a lovely start to the Thanksgiving feast.

 2 medium sweet potatoes, peeled and cut into medium chunks
1 firm apple, such as Gala or Jonagold, peeled, cored and quartered
1 medium yellow onion, peeled and quartered
2 whole cloves garlic, peeled
2 Tbsp. olive oil
salt and black pepper to taste (optional)
3 - 4 cups reduced-sodium chicken or vegetable broth
3/4 cup nonfat sour cream for serving (optional)

Preheat the oven to 450 degrees.  Put the sweet potatoes, apples, onions and garlic in a roasting pan.  Toss them with the oil and a few shakes of salt and pepper (optional).  Roast, tossing every 10 minutes, until they are soft, about 30 minutes. (Meanwhile, prepare the Zucchini Fritters, if you are serving them.)

Puree the vegetable/apple mixture in a blender or food processor (or in the pot using an immersion blender), adding just enough broth to cover it.  Add more broth to the blender until the soup reaches the desired consistency, so it is smooth and not too thick.  If you are using a blender, you will probably need to puree the soup in two batches. 

Warm the soup over low heat in a stockpot until ready to serve, or refrigerate it for up to 1 day or freeze it for up to 3 months.  Stir in sour cream at the table for a creamier taste, if desired.

Scramble Flavor Booster:  Add 1/4 - 1/2 tsp. ground ginger or 1 Tbsp. fresh grated ginger to the roasted vegetables before blending, or 1/4 - 1/2 tsp. ground chipotle chili pepper for a spicy bite.

Nutritional Information per serving (% based upon daily values):
Calories 120, Total Fat 5g, 8%, Saturated Fat 0g, 0%, Cholesterol 0mg, 0%, Sodium 310mg, 13%, Total Carbohydrate 16g, 5%, Dietary Fiber 2g, 9%, Protein 2g, Sugar 9g

Thanksgiving Delight: Sweet Potato Pie

November 17th, 2009

Prep (20 minutes +) + Cook (2 hours)

8 servings 

This wonderful side dish has graced my family’s Thanksgiving table for as long as I can remember, and everybody seems to want the recipe-so here it is!  The sweet potatoes don’t need to be tended to while boiling, so you can cook them any time during the day, and you can make the filling up to a day in advance.  This pie can be part of a weeknight meal with cornbread and a rotisserie chicken.     

3 Tbsp. butter
3 medium sweet potatoes
1/4 cup flour
1 tsp. baking powder
1 egg, beaten
1/2 tsp. nutmeg or cinnamon
3/4 tsp. salt
2 Tbsp. sugar
1/4 cup nonfat or low fat milk
1 prepared pie crust, or make your own (see directions below) 

Remove the butter from the refrigerator to soften it.  In a medium pot, bring enough water to cover the potatoes to a boil.  Meanwhile, peel and cut the potatoes into large cubes, and add them to the heating water and boil for 15 - 20 minutes until they are fork tender.  Preheat the oven to 350 degrees.  

Drain the potatoes thoroughly and put them in a large bowl (alternatively, use an electric mixer). Mash the sweet potatoes with the butter and all the remaining ingredients except the crust.  Whip the mixture until it is mostly smooth.  (At this point, you can refrigerate the filling for up to 48 hours).  Spoon the sweet potatoes into the crust and bake it for an hour (or up to 1 1/2 hours if you like a browner top).  Let it cool for 10 minutes before serving it.

 To make your own 20 minute pie crust:  Combine 1 cup of flour and 1/2 tsp. salt in a bowl.  With two forks, cut 1/3 cup plus 1 Tbsp. butter or Crisco into the flour mixture until it looks like coarse cornmeal.  Sprinkle 2 Tbsp. ice water, 1 Tbsp. at a time, over the pastry mixture, tossing lightly with the fork after each addition and sprinkling only the dry portion.  Pastry should be just moist enough to hold together, but not sticky.  With a large piece of waxed paper underneath and on top of the dough so it doesn’t stick to the rolling pin, roll the dough into a circular shape. Lift off the top piece of wax paper, and flip the dough into a pie plate, gently pressing it into the plate and removing the waxed paper.  With your fingers, flute the crust to the rim of the pie plate to adhere it.  Trim the edges with a paring knife and patch the crust if needed.  Refrigerate the crust until you are ready to fill it. 

Nutritional Information per serving (% based upon daily values):
Calories 210, Total Fat 10g, 15%, Saturated Fat 3.5g, 18%, Cholesterol 40mg, 13%, Sodium 270mg, 11%, Total Carbohydrate 28g, 9%, Dietary Fiber 1g, 5%, Protein 3g, Sugar 10g

Are you a voracious reader like me? Special offer and a Book Club Recipe

November 9th, 2009

In addition to cooking, one of my other great passions is reading great books.  I’m just finishing an absolutely wonderful novel by Lorie Moore, called A Gate at the Stairs.  Every sentence reads like a poem, but the plot is keeping me engaged to the last page (which I WILL finish today before my book club arrives at 7:30!). 

I wanted to tell you about Bookbrowse, a terrific resource for book lovers that I really enjoy.  Bookbrowse has great reviews of new books, author interviews, book club guides, and many more resources for book lovers.  Owner Davina Morgan-Witts also wanted me to tell you about their new one-month free trial option, for those who like to take a nibble before they commit to a whole bite. 

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You’ll also be able to catalog and comment on any book anyway you want in your Personal Reading List; and receive free prepublication copies of books through our First Impressions program (USA residents only). Books are subject to availability with most members who take part receiving 2-3 books each year. 

All this for just $29.95 for a year or $9.95 for 3 months.

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“My book club friends think I’m so smart because I’m so informed about books!”
- Betty, USA
I particularly like the previews, I put books on hold at my library and usually get them early.” - Barbara, Australia
“What an absolute gem for book lovers! It wants for nothing” - Marty, Canada
“Thank you for BookBrowse. It would be a bargain at twice the price.” - Karen, USA

Tonight my book club is coming for dinner, and I’m going to serve them Risotto with Sausage and Mushrooms, with Roasted Carrots and Parsnips, and a Spinach Provolone Bread from Great Harvest Bread Company (my favorite resource for fresh bread when I don’t have time to make my own. 

If you don’t have access to The Six O’Clock Scramble recipes through either the website or the cookbooks, here’s the recipe for the risotto:

Risotto with Sausage and Mushrooms

Prep + Cook = 30 minutes
8 servings, about 2 cups each

Our friend, Karen Murray, gave me this terrific and easy recipe.  According to Scramble recipe tester, Debbie Firestone, the risotto smells as “heavenly” as it tastes.  You can use any kind of sausage your family likes.  Serve it with roasted parsnips or carrots. 

1 lb. Italian sausage (or use meatless sausage)
4 Tbsp. olive oil
1 yellow onion, diced
2 tsp. minced garlic (about 4 cloves)
8 oz. sliced mushrooms
2 cups Arborio (changed from white) rice, uncooked
28 - 30 oz. low sodium chicken or vegetable broth
1 cup white wine (or use additional broth)
1/2 tsp. black pepper
1 cup frozen peas
1/2 cup grated or shredded Parmesan cheese

Remove the sausages from their casings and crumble them coarsely (if using precooked or meatless sausage, dice it into 1/4-inch pieces). 

In a large skillet or saucepan with a tight-fitting lid, heat the oil over medium heat.  Add the onions, sausage and garlic and sauté them until the onions are tender and the sausage is browned, about 5 minutes.  (Meanwhile, prepare the parsnips or carrots, if you are serving them.) 

Add the mushrooms and rice, and stir until the rice is coated and lightly browned, about 2 minutes. 

Add the broth, wine and pepper and bring it to a boil.  Cover and simmer the mixture for 15-20 minutes until the rice is tender. 

Stir in the peas and cheese and serve it immediately. 

Scramble Flavor Booster:  Use spicy Italian sausage and season the risotto with lots of freshly ground black pepper and freshly grated cheese. 

Tip:  If you don’t like mushrooms, you can leave them out of this dish and it will still taste divine. 

Side Dish suggestion:  To make roasted parsnips or carrots, cut 1 lb. of parsnips or carrots lengthwise into quarters and cut those strips into 1-inch pieces.  In a roasting pan, toss the pieces with 1-2 Tbsp. olive oil, 1/2 tsp. kosher salt and 1/4 tsp. black pepper.  Roast them in the oven at 450 degrees until they are slightly browned (15-20 minutes).  The longer you cook them, the sweeter they will become. 

 

Nutritional Information per serving:
Calories 510, Total Fat 28g, 43%, Saturated Fat 9g, 45%, Cholesterol 50mg, 17%, Sodium 560mg, 23%, Total Carbohydrate 44g, 15% Dietary Fiber 2g, 8% Sugar 3g, Protein 17g

 

More about BPA in Cans from Consumers Union

November 3rd, 2009

In this week’s Six O’Clock Scramble newsletter, I addressed the benefits of using fresh vs. frozen vs. canned foods, and touched on the issue of BPA in cans which may pose a danger to our health.  For more on this topic, please read the following article by Naomi Starkman of Consumers Union, publisher of Consumer Reports (a source I’ve long trusted):  http://civileats.com/2009/11/02/tests-find-wide-range-of-bisphenol-a-in-canned-soups-juice-and-more/

Some Fabulous Websites Have Been Spreading Scramble Love

November 3rd, 2009

In the last few weeks a few terrific websites have been sending new customers my way.  I want to thank Nicole Heady’s Capture the Moment blog, Austin Kidbits, and Daily Candy Kids, in particular for their features:

http://nicholeheady.typepad.com/capture_the_moment/2009/10/happytuesday.html

http://www.dailycandy.com/kids/all-cities/article/76882/Aviva-Goldfarbs-Mini-Meatloaf-Muffin-Recipe

http://austin.gokidbits.com/tidbit/word-to-your-mother-2

I appreciate the recognition of these bloggers and feel fortunate that their authors enjoy The Scramble enough to help me spread the word.  Thank you!

A Strata is Perfect for Brunch or Dinner

October 26th, 2009

Having a few baked egg dishes in your repertoire can help you feel prepared to invite a few freinds over for brunch.  You can pair this with a fruit salad and some muffins and you’ll have a lovely Sunday brunch, or serve it with baked potatoes and sliced oranges for a warm and comforting dinner. 

Light and Fluffy Spinach and Cheese Strata

 

Prep (15 min.) + Cook (50 min.) + time to chill

8 servings, 1 ½ squares each

 

It’s taken me a few attempts, but I finally made the strata of my dreams.  In case you aren’t familiar with it, a strata is a baked egg and bread dish, essentially a savory bread pudding.  This is a great dish to serve at a brunch, especially because you can make it in advance, but it also makes a wonderful dinner.  Serve it with baked potatoes and sliced oranges. 

 

10 oz. frozen chopped spinach

6 eggs

1 ½ cups nonfat or low fat milk

1 cup shredded Cheddar cheese

1 cup shredded Swiss cheese

1 tsp. herbes de Provence, or use dried thyme or other Italian herbs

½ tsp. garlic powder

¼ tsp. salt

6 slices Ciabatta bread, about 1/2-inch thick

 

Defrost the spinach (I like to put it in a saucepan without any added liquid and steam it over medium heat, covered, until it is thawed, about 5 minutes).  Meanwhile, cut the bread into cubes and spray a 13 x 9-inch glass baking dish with nonstick cooking spray.  .

 

In a large bowl, whisk together the eggs and the milk.  Whisk in the cheeses, herbs, garlic powder, and salt.  Stir in the spinach and bread cubes until the bread is completely moistened. 

 

Pour the egg mixture into the baking dish, smoothing it with the back of a spoon, if necessary.  Refrigerate it, covered, for at least 4 hours and up to 24 hours. 

 

When you are ready to bake it, remove the strata from the refrigerator while you preheat the oven to 350 degrees.  Bake it in the preheated oven for 45 – 50 minutes until it is browned on the edges and cooked through in the center. 

 

Tip:  This would also be wonderful made with 1 Tbsp. fresh chopped herbs. 

Halloween Scare: Here Comes the Candy, the Cavities and the Calories!

October 19th, 2009

Continued from this week’s newsletter:

“We do have an informal, but tried and true system.  We tend to let the kids go a little crazy on Halloween night. As the kids get settled into enjoying their treats, we take out plastic storage containers and label them with each child’s name. We have them put their candy in their container and then we put the containers on a high shelf in a cabinet they cannot reach. They are so excited about having such a big supply of “their own” candy at home they don’t notice they don’t get to eat it all in one night. Then, it is used as a treat or reward throughout the few months. By Xmas, it is so forgotten about that we can usually pitch and/or donate some and nobody notices. I think they get to fully enjoy Halloween in a more limited way with this plan.”

Julie Rocchio, Alexandria, VA

 

“We usually let the kids go a bit wild on Halloween night.  Then we save the rest of the candy in their candy buckets (plastic pumpkins) and they get 1 or 2 pieces a night for dessert.  We replenish the buckets with goody bag stuff from birthday parties and it ends up lasting all year.  I usually throw out whatever is still in the buckets just before Halloween and we start over.  Interestingly, both my kids used to be totally addicted to sweets and now Hannah seems to be growing out of it.   I do think that by allowing them to have a little something every night, it doesn’t send the message that it’s a forbidden food, and therefore extremely desirable.”

Jennifer Grosman, Washington, DC

 

“We sort of let them go nuts and eat themselves sick on the 31st and the day after, as long as they also eat some regular food for meals. After that, though, when the thrill has worn off a little, they put their favorites in a big Ziploc bag, donate the ickies to the trash or daddy, and they get one piece a day in their lunchbox until it’s gone (which we sometimes help along on the sly, although they are getting better memories).”
Diana Molavi, Lutherville, MD

 

 ”We’re pretty strict about nutrition; we try to teach our kids (ages 10 and 6) to eat healthfully, and that moderation and portion control are critical.  We talk a lot about the effects that poor food choices make on your body, heart, weight, etc.  With respect to desserts, we’re careful about how much they are eating on a regular basis and try to avoid sweets as snacks.  However, we generally let the kids keep all of the candy they receive at Halloween and Christmas (except for anything with trans fats).  They can have a few pieces on the holiday but the rest has to go in a plastic candy container.  They can choose a small piece or two (I try to limit it to about 75 calories or less) from their containers after dinner each night if they’ve eaten a balanced meal. This is generally my husband’s and my philosophy as well — just something small after dinner — a stark contrast to the way I grew up, with virtually no limits on desserts, on holidays or any other days.”  
Melinda Kelley, Potomac, MD

 

“In all honesty, I am probably the worst offender of sweets in October — weather change and daylight savings — it all adds up to a huge sweet tooth for me.  So I wait to purchase the candy I am going to give out and I try to purchase candy that I know is popular to many but not so much with me or with my family.  Before we go out, I try to fill my kids up with more protein than normal to offset the sugar high — not sure it works but I feel better. After we trick or treat and have traded, I let the kids eat whatever that night.  We then send a bunch to Eric’s work (many single folks there), bag some for the soldiers donations (usually going on in our area), and freeze some.  I keep a freezer bag worth for a snack here and there but they usually forget about all of it after less than a week.  But I don’t…so I have to move it out or I eat it!!”

Tricia Nudelman, Chevy Chase, MD

 

“While we are trick-or-treating, the boys are allowed to eat several pieces of candy.  When we get home, they sort through their haul and then pick out 15 - 20 pieces that they can keep.  These pieces stay in the pantry and they are allowed to eat one a day until it’s gone.  Believe it or not, they usually get bored with it and I am always throwing candy out the first week in October the following year!  The rest disappears like ghosts!  Actually, in the past we have donated our extra candy to a group that sends it to troops stationed overseas.  This year, I will be collecting it myself to send to my nephew Lee and his battalion who are stationed in Iraq.  I don’t stress about the candy because our boys eat healthily normally, so a little doesn’t hurt.  Everything in moderation!”

Ronnie Warner, Chevy Chase, MD

 

“For my young children, I allow them a couple pieces of candy for about a week after the trick or treating.  After that, I throw it away.  For older children, I suggest explaining WHY candy needs to be limited.  Explain what candy does NOT offer them nutritionally — and it does not help them meet their educational and energy goals if eaten in excess.  Allow them up to 2 pieces of candy per day and then slowly get the candy out of the house.  It’s much easier once the candy is gone - the battle is over!”

Angela Lemond, RD, Allen, TX, http://www.foodtherapyrd.com
“I go through the candy and throw out anything with food dyes.  That basically leaves mainly the chocolate stuff.  Then I let them have one candy a day for 2 weeks.  So, they can pick their 14 candies up front, and then I throw the rest away.  Also, my hubby and I take some for ourselves.”

Maxine Silverman, Falls Church, VA

 

“We don’t allow eating during trick or treat, and then we go through the loot when we get home.  My 8 year old is allergic to peanuts and tree nuts.  She tries not to take candy that she can’t eat, but we double check when at home, and if she ended up with some by accident, she trades with her 6 year old sister.  They’re allowed to eat some that night, then their bags go on top of the fridge.  When they were really little, I started to allow them to have dessert (candy) after breakfast and lunch, but not after supper.  We’ve continued that habit, but now that they are in school and rushing out after breakfast, they don’t get much chance to eat candy!  We allow them to have a piece or two after school or more on weekends.   When most of the “good” stuff is gone, the remainder is dumped into a common jar (also on top of the fridge).  We nibble it now and then.”

Katie Ellis, Durham, NH

 

“Halloween is the one time that I’m thankful my son has nut allergies!  So much of his “loot” has to be given away to us because so much of it has nuts.  So it helps keep the amount of candy he can even eat down to a minimum.  We also are home before the older kids are done trick-or-treating so we put all the “nut” candy back into our giveaway bowl, which cuts down on my sugar overload.  I’m also lucky in that my kids are still right now very out of sight, out of mind, and after a day or so, don’t even remember we have it.  We still have a fairly big bag leftover from last year!” 

Debbie Brodsky, Bethesda, MD, http://www.dmbpictures.com

 

“When my kids were much younger and I wanted to limit their sugar without being a total nag, I let them eat a lollipop while they were trick or treating.  They were thrilled to be eating candy but since lollipops take a long time to eat, they weren’t begging to eat all the other goodies they were collecting.  I realize that there are other hazards that go with eating lollipops while walking, but it worked for us.  Now that the kids are older, I let them eat whatever they want on Halloween night.  After a while, they cut themselves off.”

Ilene Weinreich, Chevy Chase, MD

 

“Our kids spend more time trading than actually eating. We let them take a piece or two in their lunch each day for about a week. We do let them keep their candy, and I always find a sack of stale candy a few months later, which I quietly throw away. I also make a point to feed them a good dinner before they go trick or treating so they will be too full to eat a lot of candy… or if they do eat a lot, it will be on a full stomach instead of an empty one.”

Heller An Shapiro, Chevy Chase, MD

 

“We have the kids store the candy in the kitchen where everyone can see someone eating/pilfering junk.  We used to have them parcel out a few pieces each day, which means they have longer exposure to high sugar content.  But last year we went with our pediatrician’s advice and let them have as much as they wanted in the first several (3-4) days, then it goes away (either donate or trash).  It was not that popular and only one of my kids really balked, but the doctor says it’s better for their teeth/body not to have small amounts over a longer period of time.  My home growing up was REALLY stingy with sweets, so I have always loved Halloween and indulge just as much with the kids with no guilt.  It’s only once a year!  Bring on them Snickers!”

Jackie Kelley, Bethesda, MD, www.clearinghousenow.com

 

“I usually let them pick 3 or 4 pieces of candy on Halloween night.  Then each night after dinner, they can pick 2 (fun sized) pieces for their “treat” if they want.  I find that they sort of forget about it after about a week.  We have a small-ish Christmas Cookie Tin (”The Santa Box”) that we keep candy in for occasional treats.  So after the excitement has worn off, I tell them each that they can pick 10-15 pieces of candy to put in “The Santa Box” and the rest is going in the trash.  I used to just pick and dump myself, but now that they are older (7 and 9) I think they can be part of the decision process.”

Kristen Bassick, Chester Springs, PA

Dreamy Sunday Salmon Dinner

October 18th, 2009

After a couple of mediocre dinners this week, made one tonight that was mind-bogglingly awesome, thanks to my friend Christine Dallaire.  Caramelized yellow onions, topped them with thinly sliced lemon and salmon fillet, topped the salmon with a mixture of ground ginger, dill, kosher salt and pepper, and then baked it all right in the skillet for 20 minutes.  Served it with halved cherry tomatoes (from neighbor’s garden!) with feta cheese, dressed with lime infused olive oil and zinfandel vinegar (from Keith the Olive Oil guy at the Bethesda and Kensington Farmers markets), and lemony garlic spinach (with gorgeous spinach from the Bethesda farmers market) from the scramble, plus a fresh baguette.  Wow, I’m going to recreate that dinner if we have a dinner party any time soon, and if testing goes well you should see it shortly in the Scramble newsletter, but here it is for now: 

Roasted Salmon with Caramelized Onions

 

Prep (15 min.) + Cook (20 min.)

4 servings

 

My friend Christine Dallaire shared this succulent recipe.  You can serve at an elegant dinner party just as easily as a family dinner.  Serve it with a salad with halved cherry tomatoes and feta cheese dressed with olive oil and balsamic vinegar, and with lemony garlic spinach. 

 

1 Tbsp. olive oil

½ large sweet yellow onion, halved top to bottom and thinly sliced

½ lemon, halved top to bottom and thinly sliced

1 - 1 ½ lb. salmon fillet

¼ tsp. ground ginger

¼ tsp. dried dill

¼ tsp. kosher salt

1/8 tsp. black pepper

 

Preheat the oven to 350 degrees.  Heat the oil in a large heavy oven-proof skillet over medium heat, and add the onions.  Cook them for 8 – 10 minutes, stirring occasionally, until they are golden. 

 

Meanwhile, in a small bowl combine the ginger, dill, kosher salt and black pepper.  Top the onions with the lemon slices and then the salmon, and top the salmon evenly with the spices.  Transfer the skillet to the oven and cook the salmon for 20 minutes until it is cooked through.  Remove it from the oven and serve it immediately.     

 

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