Craving Salmon

Fresh Salmon + Sundried tomatoes + garlic + olive oil + herb de provence...

roasted in the oven at 350 degrees for 40 minutes-

I've made it three times in the last month and my sister-in-law wishes I would make this everyday for her. She can't get enough of this salmon.

I tried giving the recipe to my brother for him to make it- but somehow she said it did not taste the same...
so I guess you just have to invite me over to see if you like it just as much!!!!! #enchantedfeast 
www.facebook/enchantedfeast

All You Can Imagine- Ideas Galore Buffet

ideas... to get you cooking...

this post is intended to shake out the boring... and inspire NEW food adventures....
enjoy... reinvent... and create your own.

fried pancakes
make your favorite pancake batter...I used gluten free ready to make mix, added egg and water to make a delightful fluffy and dense batter. In a hot pan, I heat about a cup of vegetable oil until piping hot- drop small spoonfuls into the hot oil- and fry on both sides-
remove once they are golden (but they aren't done yet)- pour off the hot oil into a bowl- or use a new pan to finish cooking the pancakes. 
why do that? 
the fried pancake has a crispy crunchy outer texture and a cakey inner texture- a nice treat with coffee- can be eaten with your hands. Doesn't even need butter or syrup- like one of those zeppoli things you get at the county fair!

Deli Salad Container for Tossing Changing Coleslaws
take one of the giant deli containers when you are at your local grocery store- or buy something and save the container- its got a very wide mouth for serving and it is small enough to shake really well. layer in your ingredients: I did already shredded cabbage- already shredded carrot- and already diced onion- as well as sliced cucumber and other veggies. I poured in the vinegar and the salad dressing * I used an Avocado dressing bought from the store- and add my seasonings- like chopped cilantro or parley-
then close the lid and SHAKE SHAKE SHAKE-  
leave in the container for 30 minutes... to allow the flavors to intensify.
Serve. 
the best part is- that you always have a little bit of salad left over that is not enough for a serving- in the container- that becomes your starter for the next salad- just reload all your layers- and dressings and shake and its ready for your next meal.
You can change every time- to add new flavors. 
* try dried elements like cranberries or tried diced jalapeno if you like spicy...
In my opinion good coleslaw is lots of little pieces- plus a good vinegar and a good creamy dressing- together it makes a delicious refreshing crunchy salad.

RAW CACAO POWDER
cacao powder is said to have really great antioxidant content as well as other healthful benefits... but its so darn bitter- how in the world can you have a little bit each day?
add 1 tablespoon plus a nondairy creamer- to make a delicious cacao infused coffee-
pour the hot coffee over the cacao milk mixture and stir. 
unless you add the sweet- this will not be "chocolatey"- 
but the flavor of the cacao is really warm and soothing. not a sugar rush at all.



Cheater Deviled Eggs
everybody loves deviled eggs- but who has the time to make them every morning for breakfast...
never fear- I've got a hack that ends up with the same flavors of a deviled eggs with no prep- what you need is- 
EGGS- already boiled- (10 minutes+) depending on your preference
once you have the boiled egg- peel-
slice in half.

my trick is a mayonnaise Central Market sells called LEMONAISE- 
its cage free mayo with lemon juice and it is magical on everything from raw veggies to eggs! yes. indeed. 

lather the egg with a nice little dollop of lemonaise , layer with your favorite toppings...
like smoked salmon, sliced avocado, capers, salt & ground pepper-

and ENJOY...
bam! its not fancy shcmancy like a cocktail party egg- but its got all the flavory goodness-
and its super satisfying for breakfast. 

don't have lemonaise? no problem-
just use the juice of a half of a lemon- and about 4 Tablespoons of Mayonnaise-
in a small container (like a tupperware container so you can refrigerate the leftovers)-
just mix both ingredients. If you prefer- you can use LIME- its wonderful too.


off the top of my head ideas...

leftover turkey taco night  .... turn thanksgiving into leftover tacos. you can make a display of fun ingredients like crumbled bacon, sauteed peppers, diced onion, minced cilantro, sour cream, cranberry chipotle sauce* and more... 

Popsicles for christmas  ...take leftover cookies and brownies and hot cocoa from parties and put in a blender with your favorite yogurt or milk and PULSE- not blend- just pulse to chop it up like they do at the ice cream shop... then spoon the mixture into your popsicle containers- let freeze and then enjoy christmas after christmas...
for fun- you can add christmas themed sprinkles or red hot cinnamon candies- 
to do this- you would need to fold into the "ice cream" mixture- 
the best effect would be a blended swirly effect- so not too much blending- not too much folding. work delicately- so the kids will enjoy big chunky surprises in their popsicle. they'll love it!

old pizza bruschettas   sometimes there is leftover pizza and it gets thrown out- or it stays in the oven too long and nobody wants to eat the burnt pieces... but sometimes the pizza is essentially still "good" material- but just not what anybody wants to eat the next night- or the next week- because its old- or the kids have already picked off all the pepperoni ...
have you ever thought of pizza and a bread? if you were to use it as a base- as a "cracker" if you will- then you could make a bruschetta- 
now- I don't recommend the super sad degenerate slices that got black in the oven.
but take your extra slices and cut them into triangles- small bitesize uniform triangles.
If you are into cookie cutters- now would be a good time for a FUN cookie cutter...
like maybe the shape of TEXAS...

Next- dunk each piece in a bowl of water- if the pizza is very hard and very old- you may need to soak it longer to put water back into the bread-
line your shapes on a greased cookie sheet- be generous with the grease- it will make the shapes crispier on the bottom.

then prepare the salad that will bring it back to life:
dice some raw fresh tomato- and mix with fresh minced basil, balsamic vinegar- and raw red onion, and minced garlic. make a salad of fresh- super vibrant ingredients-and toss with olive oil. (if you have time- let this mixture sit for about 20 minutes to intensify the flavors)

layer this salad on top of you shapes...

and bake in a 350 degree oven for about 20 minutes- 
test ONE to see if it is crunchy enough- and heated all the way through. 
You want a mixture of crunchy bottom and fresh vibrant top-

if you'd like- you can sprinkle with fresh shaved parmesan cheese- or grated parmesan as a garnish.
serve warm-

if you are interested in personalized cooking classes or more specific recipes - please email at elviasings@gmail.com