Saturday, July 28, 2012

Was just talking about Zucchini bread... how I love to add chocolate chips....
So here you go.... thought I would share two gems in one little page.

Saturday, July 14, 2012

Today was definately a great and healthy day of fish and vegtables. With beautiful broth and boutiful farmer's market freshness.

Lunch was a lovely sushi buffet with a miso soup.

Dinner I was home and hungary for more simple food.
I decided the zucchini in the fridge would make a delightful start to a tasty meal.

Poached Salmon egg and zucchini steep/stew
3 Tbsp Avocado oil - Ahuacatlan brand
1 medium zucchini rinsed and sliced into bite sized pieces
1 large zucchini rinsed and sliced into bite sized pieces
1 small 4 oz filet of salmon
2 cups freshly home made chicken broth.
1 Large Fresh Egg (Fresh Farmer's Market egg -I find the yolk more golden and tasty when fresh)
1 dash cumin powder
2 dashes onion powder

I poured in the in the beautifully creamy avacado oil to the stock pot, dumped in the zucchin, chicken stock, cumin and onion powder. Stir. let it mix..
then after the stock is hot, I add the vegtable pieces, bring to a boil for 10 minutes. Once a good boil is going, place salmon filet  any other spices you might desir, (be quick)  immediately put a lid on for a 10 minutes on simmer...but then... I turn the heat off and let the dish settle.

An hour later, I turn the heat back on,  gently push the salmon filet to the side of the stock pot...let the mixture reach a steaming point, and as it starts to boil - I crack an egg or two into the vegetable side and put the lid back on for it to cook.
5 minutes turn off the heat.
10 minutes later remove lid and spoon out the deliciously poached egg, salmon and scrumptiously tender zucchini into a lovely korean HOT POT, and enjoy a cup of cocoa infused chai tea with a little silk soy