Food Everyday - Fresh Flavor Fast

Today I bought, yet again, a new cookbook. I couldn't resist.  I am a very sick individual.  I am a stress shopper, so the last place I need to end up is ANYWHERE there is cooking magazines or cookbooks.  The more I looked through the cookbook the more excited I got.  There are so many wonderful recipes.  I can't wait to start cooking!!  This is my first recipe to try:

Salmon With Braised Napa Cabbage

(Original Recipe)

4 Slices Bacon, Cut Into 1" Pieces

1 1/2 Pounds Skinless Salmon Fillet, Cut into 4 Pieces (Lengthwise & Then Crosswise)

1 Napa Cabbage - Halved, Cored, & Thinly Sliced Crosswise

3 Tablespoons White Wine Vinegar

In a large, deep skillet with a tight fitting lid, cook bacon over medium heat until crisp, turning occasionally, 5 to 8 minutes.  With a slotted spoon, transfer to a paper towel lined plate to drain.  Pour off all but 2 tablespoons rendered fat from skillet.

Raise heat to medium-high.  Season salmon on both sides with salt and pepper.  Cook until browned, 1 to 2 minutes per side (salmon will finish cooking later).  Transfer salmon to a plate.

Put as much cabbage into skillet as will fit; add vinegar.  Cover; cook, tossing occasionally, adding more cabbage as it wilts.  Once all cabbage has been added, cook, covered, until tender, 10 to 12 minutes.  Season with salt and pepper.

Stir in bacon, and place salmon on top.  Cover; cook until salmon is opaque throughout, 3 to 5 minutes.  Divide cabbage mixture among 4 plates, top with salmon, and serve.



Mediterranean Pizza With Whole Wheat Crust

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1980248&adsqs=raid:1990411

I was looking around for a different recipe and this is what I came across.  I am actually scared to DEATH to use yeast - ugh!  I would really like to make this crust though.  Allen doesn't like artichokes, so that would have to be left off, but other than that everything looks really yummy!  I am really trying to put more veggies in my diet but for some reason my brain puts the brakes on every time.  Below is the recipe:

2 tablespoons honey
1 1/2 teaspoons dry yeast
2 tablespoons warm water (100° to 110°)
1 tablespoon olive oil
1 cup all-purpose flour
1/4 cup whole wheat flour
3/4 teaspoon salt, divided
1/3 cup cold water
Cooking spray
2 teaspoons cornmeal
1 plum tomato, thinly sliced
1 teaspoon olive oil
1/2 cup chopped red onion
1 small zucchini, thinly sliced
4 garlic cloves, minced
2 tablespoons chopped fresh basil, divided
2 tablespoons chopped fresh oregano, divided
1/4 teaspoon black pepper
3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.


Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Place tomato slices on paper towels; let stand 5 minutes.

Preheat oven to 400°.

Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.

Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

Halloween Treats

This morning I was really excited.  My Dad called early and asked if he could pick up little man to take him for a few hours.  Well duh - he will be ready in 5 minutes...LOL!! 


I started sorting out the items I had purchased the day before to make: "Owl-ween Treats"


http://www.southernliving.com/food/holidays-occasions/halloween-desserts-treats-recipes-00400000054823/




I bought: Oreos, M&M, Candy Corns, 3 different bottles of Halloween sprinkles, milk chocolate, and (what I thought was) Moon Pies.  Apparently I bought "Marshmallow Pies" which are basically the same thing but they are much smaller.  There is no way possible that I could fit 2 Oreos on the cookie.  UGH - so I gave up and called my "Mommy" to complain...LOL.  She told me she had seen "Moon Pies" at Target - how neat that she remember that.  Slight hope started to weasel its way into my negative mood and I decided to go to Target when little man woke up from his nap.  Off we go to Target.  We picked out Halloween shirts for little man and my niece, we looked at toys, and then we went to get Moon Pies.  Guess what? NO MOON PIES!  They didn't even have the Marshmallow Pies.  Sooooo $64 later, we had shirts, movies, and NO Moon Pies.
 
At this point, I decided to just decorate the Marshmallow Pies I had already purchase.  By doing this, I have found that decorating is a lot more complicated than I thought.  How hard is it really to decorate chocolate covered marshmallow cookies?  Apparently, for me, pretty hard!

UPDATE:

I FOUND MOON PIES!!! Whoo Hoo!!  Boy did these things turn out!  So simple and everyone who ate them (and likes moon pies) loved them.

http://www.angelarecipe.com/Owl-Ween_Treats.html