Lucky in Oz

Realization

Another reason I'm lucky: I think I could count on one hand that number of times I have heard my child say "I'm bored". And, it [usually] isn't because her brain has been liquefied by hours of TV. (I say "usually" because we just may start to see some seepage out her ears this afternoon following an all-morning-long marathon that included Saddleclub. I am way more generous with TV time when Guy is out of town. He left last night, so this morning was preemptive "me time for me TV for you" so I don't go nuts later this weekend.) Thing is, she, at 6.5 / almost 7, still has a totally crazy imagination that enables her to spend hours (honest to god) wandering around muttering to herself and her friends / sisters / brothers / horses / dog in elaborate fantasies. Sometimes a good dose of TV actually sort of primes the pump for a whole new crop of stories. (Ack, mixed metaphors.) To wit: I think she may be rescuing someone from a mine shaft right now, inspired by this morning's viewing. Not to come off as a smug alpha-mom with awesome parenting skills. At all. Because I think she is the way she is because I was never one for much getting down on the carpet and playing with her. Benign neglect breeds imagination. That's my theory, anyway.

Corn, Salmon & Green Chili Chowder

Last time I posted this recipe it was buried in a sort of stream of consciousness "things I sometimes make for dinner" post. ... This is so easy and so yummy that I'm posting it again all by it's lonesome so as to make it easier to find in a search. It is in the weeknight dinners category of "open a bunch of cans, heat and serve" and who doesn't love that?!

I need to better organize my recipes on here I think. ... I just assign everything the "Care & Feeding" category - which also includes posts about when someone is sick and other domestic responsibility tidbits. But, since I am so obsessed with quick weeknight dinners and since I have amassed such a library of recipes for them it would make sense to organize them better here. (And you know me - I LOVE a good organizing project!) In the meantime, here's this:

Corn, Salmon & Green Chili Chowder 

1 large onion, chopped

1 tablespoon butter

1 c. frozen corn kernels 

1/2 teaspoon salt

ground black pepper

3 cups milk

1 can creamed corn

1 4 oz. can diced green chilies (can't get in Oz ... but I have a stash)

8 oz. smoked salmon, chopped; or 1 can

In a large saucepan, saute the onion in butter over medium-high heat until softened. Stir in the frozen corn and salt and pepper and cook 2 to 3 minutes, until heated through. Stir in the milk and the rest of the ingredients. Bring to a boil, covered, over medium-high heat, stirring frequently. Reduce the heat to medium-low and simmer the soup gently for 5 minutes. Serve with quesadillas and a salad of avocado, cilantro, lime juice, cherry toms, red onion.

Panko Crumbed King Dory

When I go for a long time without posting then I start feeling pressure to make sure the next post is "worth it" ... whatever that means. So then I get in a cycle of continuing to put off posting because all I want to write about is the chicken soup I made or the outfit Kid wore to tennis camp ... and it somehow seems like a lame re-entry ... so I continue to procrastinate. Well, I'm not sure that this fish "recipe" is "worth it" - but we all thought it delish (Kid had seconds) and I didn't write it down elsewhere so this is more in the name of documentation than in posting newsworthy tidbits. (And that is why I say "recipe" ... because there isn't really one - I referred to a couple but mostly made it up. So forgive the absence of measurements, etc.)

Start with a few firm-ish, mild, white fish fillets - I used King Dory (go ahead, click that, it is a good govt resource of local fish - very informative!). In a food processor (I love my "mini-prep") combine a small bunch of fresh Italian parsley, a clove of garlic, zest from a lemon (after zesting, juice it and reserve juice), a small handful of grated Parmesan and about 3/4 - 1 c. panko breadcrumbs. Oh, and salt and pepper. Process to combine well. In a small bowl combine a TBSP or so each of mayo (I use whole egg) and mustard (didn't have Dijon; used American). Rinse and pat dry your fillets. Line a baking dish or sheet with foil. Spread the non-skin side of each fillet with the may-tard (haha!) then press into the breadcrumbs (which you've put in a shallow dish). Place fillets on sheet and spay tops lightly with olive oil. Bake at around 375 F / 190 C (adjust downwards if your oven is all fan-forced, all the time - like mine) until opaque (the rule is 10 mins per 1 inch ... but it was faster in my oven) turn on the broiler at the end to brown and crisp the top. When plating, first drizzle a TBSP or so of lemon juice on the plate before placing the fish on it (give you the lemony zing without making your topping soggy). I served it with broccoli that I had blanched then sauteed in garlic and butter, and corn on the cob (which is in season here now).

If past behavior is indicative of trends, now I'll post way more frequently for a while since I just broke the ice with ... fish. Alas. Bon appetit.