So much tastiness going on here lately. I admit, I was in a funk before, but no longer. I think it’s all that going to the farmer’s market stuff. I also have some thoughts on sleep and a new app that I’m trying out with my phone. More on that in a different post.
I mentioned in previous posts that I am not good at cooking meat. I feel like I have to learn how to cook all over again. I always left the meat cooking to other people. The most that I’ve done is cook some salmon and cook shrimp. Even with those, I find myself at a loss for how to cook them well. Enter the lovely convection toaster oven that my parents have, some himalayan salt, and fresh ground black pepper. Salmon and shrimp are done in less than 15 minutes and 10 minutes, respectively. I’m convinced it’s the himalayan salt that makes everything so tasty. I use almost no salt when I cook, so I think that salt here helps me get the salt that I need.
Check it out…salmon…
Looks tasty, huh? So how can you get yourself some of this tastiness? Simple, follow these directions:
- Get some fish or seafood of choice. Frozen is fine.
- If frozen, make sure you defrost item of choice in fridge overnight.
- Rinse and pat dry the fish or seafood
- Place on aluminum foil.
- Drizzle olive oil over fish or seafood. Make sure that each piece is well coated. I use my hands to make sure that every piece is coated all over with oil. Don’t be shy about how much olive oil you use.
- Arrange on the foil on the baking sheet.
- Sprinkle some Himalayan salt and fresh ground black pepper over all the pieces.
- Cook at 350 degrees Fahrenheit for about 15 minutes for fish and about 10 minutes for smaller seafood. (I used a convection toaster oven, so you should keep an eye on your food to figure out the optimal cooking time in your kitchen.)
- EAT! Yum.
I have been trying to amp up the color in the vegetables we eat since I’m trying to phase out those pesky bell and sweet peppers from our diet. Honestly, taking out nightshades really makes adding color to meals a lot more challenging. Most of our most frequent vegetables fall into the nightshade category. How annoying.
On the bright side, you can get creative and make this:
This is zucchini, sunburst (or pattypan) squash, and spring onion sauteed together. So tasty. I like to put the spring onion in first with some olive oil and then add the squash and cook until just cooked. I like to have some crunch when it’s done. Plus, this saves well in the fridge for later if you make a lot. I just had some cold for lunch.
Okay, Farmer’s Market update to come a little later on.