I had big plans for Monday night. Nothing really went as planned, but it ended well.
We were supposed to be having a contractor come out and give an estimate on a deck addition. He didn’t show. Neither did the last guy. I think we’ve tried interviewing/estimates with like 11 different deck companies now. Irrigators, that’s been worse. I think we’ve delt with 16 of them. I am incredibly picky about the irrigation since I know the rules like the back of my hand and I have really high standards since i’d part of what I deal with at work. At the rate we are going, our irrigation system will never get adjusted and our deck won’t get built. *sigh*
Dan told me our new propane gauge said the gas may be a little low. I thought maybe I could limp it along to at least cook dinner. WRONG! I got through all of maybe 10 minutes of cooking, before I had to transfer the meat and veggies to the oven…which was already occupied by fruit crisps. Had to reorganize. Took those out, reset temp, put dinner in. Then when dinner was done, put chicken in, and then the crisps.
Eventually I got the fish, veggies, chicken for Tuesday night, and the crisps all cooked.
Great new salmon recipe, easy and very tasty. Served with roasted onions and zucchini (well they were half roasted, half grilled). I also cooked some butternut squash and some sweet thai chicken from HEB (for Tuesday night’s dinner). There were also grilled and stuffed jalapenos.
Recipe for the salmon (from Everyday Paleo):
Spice It Up Salmon
2 wild caught salmon fillets
2 T of garlic, minced
2 pinches of sea salt
ground black pepper to taste
1 tbsp fresh thyme
1/4 tsp ginger
2 pinches of cayenne pepper
2 pinches of cumin
olive oil – enough to make a paste
Heat your grill – we set our gas grill on medium. In a small bowl crush the garlic cloves, add the remaining spices, and add enough olive oil to make a paste – a couple tablespoons typically. Place the salmon fillets skin down on a large sheet of tin foil. Fold the sides up on the tin foil to make a tin foil “tray.” Rub the spice mixture on top of the salmon fillets and place the tin foil tray on the bottom rack of your grill. OR bake 450 degrees for 12-15 minutes.
*Next time i’ll probably do more cayenne. We both liked it, although Dan is not a huge fan of fish. He said he’d eat it on occasion.
Mixed Berry Crumble (adapted from The Kitchn)
Gluten–Free Peach Crisps makes 6-8 individual crisps, or one larger crisp
For the Filling:
6 cups peach slices
1/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
(extra butter for greasing the ramekins/pie plate)
For the Crusty Topping:
3/4 cup gluten–free oats
1/4 cup gluten free oat flour (you can put a rounded 1/4 cup of oats into a food processor and pulse until a flour is achieved)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup brown sugar
1/3 cup butter, cut into small pieces
1/3 cup pecans/walnuts (whichever you prefer, or use both as I did)
Preheat oven to 375. Grease 6-8 ramekins (or a large pie pan, if using). In a large bowl, toss the peach filling ingredients together until evenly combined.
For the crusty topping, place all ingredients, except the nuts, into a food processor. Pulse 10-15 times (holding down about 5 seconds/pulse), until a loose mixture created. Don’t worry if it’s not totally uniform, rustic is the look. Add nuts to mixture.
Evenly divide sugared peaches into greased ramekins. Sprinkle about two tablespoons of oat/butter mixture onto each of the crisps.
*I used a mix of blueberries and strawberries instead of peaches. Coconut oil instead of butter. 3/4 cup oats total. Almonds instead of other nuts. I skipped the sweetener all together and added a little cinnamon to the fruit mixture. The way I made it (6 servings), 3P+ per serving 🙂 The photo doesn’t do them justice at all. They were very pretty and patriotic looking, would be perfect for July 4th! Maybe in a couple of weeks, i’ll make the peach version.
Propane tank being added to the grocery list 🙂