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Flourgirl

Whats for Supper...

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My brother gave me a recipe for Bolognese years ago that we really like. I haven't made it often, but when I have the time I like to make it to use in our New Year's Day lasagna.

Our son brought Chinese food for supper Saturday night. There was SO much of it that we had enough for 2 meals yesterday, and then there will be more tonight. That should finish it up. Thankfully, there was a lot of meat, so Randy was able to enjoy it, although the sauces aren't the best for him. 

My oldest niece and her friends caught a lot of coho salmon the other day. She brought some  ready for the pan to us. So some time this week we'll be eating fresh salmon. NUM!

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Salmon marinated overnight and cooked on the grill is the best. I love seafood, but had so much salmon when I lived in Alaska that I am not much for it any more. But marinated and grilled is wonderful.

If it doesn't have the skin on it still, be sure to put each fillet on its own alum foil. Don't foil the whole grill because that will keep the drippings from producing the flavoring smoke. Of course you could cover the whole grill and poke holes in the foil.

My marinate is simple, I use olive oil and a touch of roasted Sesame oil seasoned with garlic powder and Johnny's seasoning. Marinate over night for best results.

Now after all that, which you didn't ask for, you'll probably pan fry it, which is great also for most people. I just ate too much salmon when in Alaska and burned out on it, I need lots of flavor and cover up.

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4 hours ago, Jim_Alaska said:

Salmon marinated overnight and cooked on the grill is the best. I love seafood, but had so much salmon when I lived in Alaska that I am not much for it any more. But marinated and grilled is wonderful.

If it doesn't have ti skin on it still, be sure to put each fillet on its own alum foil. Don't foil the whole grill because that will keep the drippings from producing the flavoring smoke. Of course you could cover the whole grill and poke holes in the foil.

My marinate is simple, I use olive oil and a touch of roasted Sesame oil seasoned with garlic powder and Johnny's seasoning. Marinate over night for best results.

Now after all that, which you didn't ask for, you'll probably pan fry it, which is great also for most people. I just ate too much salmon when in Alaska and burned out on it, I need lots of flavor and cover up.

It's so funny you should suggest the grill and Johnny's seasoning. That is exactly what my niece recommended! 😁  However, we will likely pan fry the first batch. We don't have any Johnny's seasoning.

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Salmon or Tuna lightly seared with sesame seed oil and a dash of seasoning is also a quick fix to an easy meal in a hurry. Sometimes less ingredients are better if the ingredients used are fresh and of good quality.

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My bolognese sauce is easy to make. I saute some diced carrots and onions with olive oil, and combine it all with a can of crushed San Marzano tomatoes (sauce included) with salt and pepper. The I remove the casing from italian sausages and add them into the sauce. Yummy!

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Most salmon we get here is farmed in Scotland.  

I usually do it in the oven, wrapped in foil, with Olive oil, lime juice and topped with lime slices and dill, or if i can't get dill, fennel leaves.

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12 minutes ago, Invicta said:

No oregano or Parmesan Cheese?  That can't be Bolonese.

I can see that, if that's your preference to add those ingredients to suit your palate. It's similar to a plain hamburger: in the sense that you can add extra cheese, onions, lettuce, tomatoes, etc. There are times when I add butter to the bolognese sauce to smooth out the flavor; in addition to taking time to mellow out the sauce's flavor by having it simmer for a few hours. And if you want to add an extra kick to it, you can add Sriracha sauce. But yeah . . . I would at times add Parmesan cheese and Italian seasoning to it.

 

 

Edited by (Omega)

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I had some fish and chips earlier today. The fish was tender and flaky! That was just a snack; I have several meals in my daily "regimen" (breakfast, lunch, dinner, dinner, dinner). The good part about it is that my BMI is around average. Tonight it's watermelon ice cream from Baskin-Robbins. :P :P :P

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On 10/23/2018 at 4:11 PM, Invicta said:

Most salmon we get here is farmed in Scotland.  

I usually do it in the oven, wrapped in foil, with Olive oil, lime juice and topped with lime slices and dill, or if i can't get dill, fennel leaves.

I am originally from the oldest fishing port in the US...Gloucester, Mass. I have always loved any kind of seafood...buuuuuut, can't stand stuff like lemon or lime on any seafood. I like the flavor of the fish too much and things of that nature just hide the flavor for me, all I can taste is the lemon or lime, both of which I do not like at all.

I know, that sounds silly.  but that is just me. I also know that most people like lemon on fish, I'm just not one of them.

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I've been feeling depleted of all my energy for the last few days, and too tired to make a meal; so I've decided to just order a bucket of buffalo wing drummettes and snack on them.

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My 9 year old granddaughter, Bethanny, does a lot of the cooking in their family,. She does breakfast, lunch and soetimes supper,

Here is a photo from her post on WhatsApp today.

"Made breakfast for the boys, Luke and George"

Luke is her 14 year old brother and George is 13  from  Hong Kong, who is at bording school and stays with them during the holidays.

Geeorge has been cooking Chinese food for them in the evenings which seems to consist of chicken and noodles in various guises.

Bethany_Breakfast.png

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