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Baked Salmon and Wild Rice

Wild salmon is a bit pricy, but it is a wonderful source of Omega fatty acids and other great nutrients.  I bartered last year for a whole salmon brought from Alaska by a friend’s parents who lived there.  It was our Christmas dinner and several more dinners after that.

Baked Salmon and Wild Rice

  • 1 salmon (or a large filet)
  • 1 lemon, sliced thin
  • 5 or 6 large white mushrooms, cleaned and sliced thin
  • 1 large leek, cleaned and sliced thin
  • Several sprigs of fresh dill, diced

Place the salmon in a large baking dish with sides. Lay the lemon slices directly on top of the salmon filet or inside the body cavity of the whole fish. Sprinkle leeks and mushrooms over the fish and top with dill. Cover loosely with foil or a lid and bake at 425 degrees for 30 to 45 minutes (depending on the size of the fish).  Fish is done when the flesh flakes.

Wild Rice

  • 9-ounce package of wild rice
  • 2 1/2 cups of boiling water
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons butter

Add rice and salt to boiling water, cover, and reduce heat to simmer. Cook for about 50 to 55 minutes, until all liquid has been absorbed and rice is tender. Add butter and fluff until butter is melted.

This dinner is served well with a side of wilted greens or a nice green salad for extra energy and nutrients.

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With the hustle and bustle of the busy season – the shopping, visiting, and entertaining friends—it’s good to have a couple of easy dishes that won’t weigh you down or break the bank.  This quiche is light fare for entertaining and keeping your energy up.

Tomato Bacon Quiche

  • 3 strips of bacon, cut into ½-inch pieces
  • 1/2 small onion, diced
  • 1/2 small green pepper, diced
  • 3/4 cup shredded Swiss cheese
  • 6 large eggs, beaten
  • 1/3 cup milk or half and half
  • 1 large tomato, cored and thinly sliced
  • Pastry for a nine-inch pie

In a small skillet, cook bacon until crisp, then remove and drain. Add onions and green pepper to the skillet and cook until the onions are translucent, then remove and drain.  Beat the eggs with the milk and add the bacon, onions, peppers, and 1/2 cup of the cheese. Pour the mixture into the pie shell. Arrange tomato slices on top and sprinkle with the remaining cheese. Bake at 400 degrees for 30 to 35 minutes or until a knife inserted in the center comes out clean.  Let the quiche sit about 10 minutes before slicing. Serve with fresh arugula leaves tossed with balsamic vinegar, olive oil, and sea salt.

Pastry for a nine-inch pie

  • 1/2 cup chilled lard or shortening
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup very cold water (set in freezer until ready to use)

Mix the flour and salt. Cut the lard into the flour mixture until crumbly. Sprinkle with water one tablespoon at a time, tossing with a fork until the pastry almost cleans the side of the bowl. Roll on floured surface until it is larger than an upside-down pie plate by one inch around. Lightly fold into fourths and place in a pie plate. Press bottom and sides then crimp edges.

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