Tuesday, September 18, 2012
I said Mussels not MUSCLES
So much going on here lately. I didn't post anything because Evan was visiting with Kayla. We had a blast.
We went to Ipswich for some clams. I love this place.
Introduced Evan and Kayla to full belly clams.
Went into the city.
Went to the New England Aquarium. Lots of fun. There was also days that we just hung out at the house and swam and cooked.
I made Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil. I love using my own tomatoes. I also love this recipe (which I have posted here before).
I love this dinner.
There was Indian food making.
Lots of work but well worth it. Then all too soon it was time for them to leave. I cried a little which I always do when my kids leave to go back home. I miss them so much and wish they would move here. Yes, move HERE.
So life goes on and there is more chicken for dinner.
An awesome raw beet salad. My new favorite dish.
I got this recipe from Duane Marcus. Thanks Duane. I owe you some fabulous recipe.
Last but not least are these amazing Mussels. Damn, they were good!
We made a wedge salad to go with the Mussels. Sometimes you just need the crunch and nutrition free wow of iceburg lettuce. It was a carrier for blue cheese and bacon that we had just made.
Bacon was made that very same day.
So as the sun sets on Summer and Fall has arrived I am happy to announce that I am excited for what it brings.
So is my dog Moose. She loves Winter.
Raw Beet Salad - aka Janis's new favorite salad
thanks Duane Marcus!
2 Parts (2 cups) raw beets grated or finely diced
1 Part (1 cup) raw carrots grated or finely diced
1/4 part (1/4 cup) leeks, or shallots or scallions or onion finely sliced
1 Tablespoon of fresh dill or parsley or lemon thyme or all three. finely chopped
Garlic Miso Dressing
1 cup olive oil
1/2 cup apple cider vinegar
1 tablespoon miso or tamari
4 cloves garlic - finely diced
salt to taste if needed. (miso can be salty)
put in a bowl and whisk until thoroughly blended.
Serve over a bed of arugula or lettuce or finely chopped kale.
NOTE: This makes lots of dressing but it is so good it could go on other stuff later in the week.
Coconut Curry Mussels Recipe
2 lbs of mussels, cleaned and debearded
1 tablespoon of vegetable oil
1 yellow onion, chopped
1 thai chili, finely chopped (can substitute good pinch of chili flakes)
3 teaspoons of ginger, minced
1 1/2 tablespoons of curry powder
1/2 cup of chicken broth
1 can of coconut milk (13.5 fl. oz.)
Pinch of salt
1 stalk of lemongrass, chopped into four pieces and smashed
3 kaffir lime leaves
1 Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.
2 Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
3 Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.