Chloe or Queenie? Trying to decide on a name!
We found the perfect gift for our soon-to-be graduate. Next week is her birthday & she’s been wanting a puppy for so long… trying to decide between a Cavalier King Charles Spaniel & a Chihuahua…. Till she saw this cutie on Craigslist… a mix of the two!
Our beautiful daughter... getting ready for Graduation
I ordered prints today of some of her beautiful portraits by Tyler Sessa. I can’t wait to see them!
Last night I had some friends in for dinner, and the main dish was so popular, I thought I might share the recipe here for my readers! My husband has recently been diagnosed with Celiac disease… meaning he now has to eat gluten-free. So I’ve adapted a favorite of ours to be gluten free! Hope you enjoy….
Salmon in a Couscous (or Quinoa) Crust
From Ruth Armitage
Note: Once you’ve made this dish a time or two, it’s easy to estimate the add-ins for the couscous or Quinoa. I like to make extra Quinoa, so I just pretty much eyeball it! Serves 4-6 people. Prep: 25 mins. Cook: 25 mins.
1/2 bunch fresh flat-leaf parsley, chopped
1/4 cup golden raisins, coarsely chopped (I substituted chopped dried Apricots)
3 Tbsp coarsely chopped green or kalamata olives
2 Tbsp capers, chopped
3 Tbsp toasted pine nuts, chopped
1/4 cup Extra Virgin Olive Oil plus more for drizzling
1 lemon, juiced
salt & freshly ground pepper
1 1/2 cups Couscous or Quinoa
2 cups water or chicken broth
2 6 oz salmon fillets
In a large bowl, stir together parsley, raisins, olives, capers, pine nuts, olive oil and lemon juice. Season generously with salt & pepper. Stir in the couscous. (If using Quinoa instead, cook Quinoa according to package directions – about 15 mins. – with broth & one clove of garlic sliced in half, before mixing in the above add ins. Couscous takes less cooking time, but is not gluten-free)
Put the salmon in a single layer in a buttered gratin or baking dish. The fillets should not touch each other. Sprinkle with salt & pepper and drizzle with EVOO. Now spoon the couscous mixture over the top of the fish so that it completely covers the fillets and fills the dish. ***Make ahead note — you can cover with foil & place in the refrigerator for a few hours before this next step***
Pour water or broth over the couscous and drizzle with more EVOO. (Omit adding water or broth step if using Quinoa – you’ve already added the broth!)
Bake uncovered for 25 minutes & enjoy!
