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Sunday, April 24, 2011

Pickled Eggs - A Family Recipe

Pickled Eggs:  A family recipe


One dozen hard cooked eggs. 

2 Cans of Sliced Beets.

I cup of sugar ( I use Splenda)

I cup of Apple Cider Vinegar.

Salt and Pepper to Taste.


After about twenty minutes of boiling your eggs in water, shell them. 

Add  2 Cans of Sliced beets.

Add Sugar, Apple Cider Vinegar, along with salt and pepper to taste.

Cover and Chill for at least an hour in the refrigerator. 

Tuesday, April 19, 2011

Salmon Fillets with Fennel

Salmon Fillets with Fennel. 

Approximately 30 minutes to assemble and cook.  Serves two.


2 Salmon Fillets.  I get them fresh and skin them before freezing or cooking.

2 Medium sized or one large fennel bulb.   Make ¼ inch or more slices from the bulb. 

About a cup of Italian bread crumbs.  Dill, salt and pepper.  See below for my low sodium salt mixture.  

Knorr Alfredo Sauce Mix.  I use half of a 1.6 oz. package adjusting other ingredients in half also.  Cook it according to directions with the addition of a couple of tablespoons of fresh grated Parmesan or Romano cheese.

A couple of tablespoons of butter.  A little for the white sauce mix and the rest for sautéing the salmon.

Tad of lemon juice.  

White Wine (optional)


Add the sliced fennel to a small pan, cover with water, add salt and cook about ten minutes until soft but a little crunchy. 

Dredge the Salmon Fillets with Italian bread crumbs,  Dill, salt and pepper.   Grate some of your cheese on top once they are in the sauté pan. 

Make the white sauce and remove from heat.

Heat light low saturated oil along with about a tablespoon of butter in a sauté pan.  Add the dredged Salmon Fillets.  Sprinkle with a tad of lemon juice and sauté about three to four minutes on each side.  A minute or so longer if you really like your salmon cooked well. 

When browned on both sides splash with a little white wine of your choice and heat another minute.

Drain your fennel of all water.  Lay some on your dinner plate, spoon some cheese sauce on it, lay one of the salmon fillets on top of that, and top with more cheese sauce.   Do that for each salmon fillet. 

Goes good with any vegetable and or salad you would like.

My Salt Mixture.

I grind sea salt into a small jar.  I usually do two or three ounces at a time.  Add about a teaspoon of regular salt so you get some iodine with your salt.  I then add some Kelp flakes to that mixture as Kelp is rich in iodine.   If you are really keeping your salt intake low I would omit the regular salt. 

Sunday, April 17, 2011

Recipe Page

Cooking is also an Art.

First Recipe on my blog.

Kathy’s Romano Crusted Sole.

The  approximate time from start to finish is about twenty minutes.

Four Small Sole Fillets.  Can also use Flounder.   I use very thin fillets.  If yours is thick then you will need to cook it a little longer.

About a cup of Panko

Couple of Tablespoons of Flour


Fresh Romano Cheese  (Grated).  About a half a cup.

Dill, Salt, Pepper, to taste. 

 Light vegetable oil , enough to lightly cover the bottom of the sauté pan. 

A splash of white wine (Optional)

Splash of Lemon

About a tablespoon of Capers.   These can be optional, but we like the added taste of the Capers. 

Assembling and Cooking.

Dry fish with paper towels so the topping will stick.

Season the fillets with Salt, Pepper and a tad of Dill. 

On two paper plates put the flour on one and the panko on another one.   I add the salt, pepper and dill to the flour like I did the fish.   Add about a half a cup of the grated Romano cheese to the Panko and mix together.

Beat the egg in a small shallow bowl that the fish will fit in.

First run the fish fillet in the beaten egg, then run it through the plate lightly with the flour and seasonings  followed by dredging it again in the Panko and Grated Cheese Mixture.  Do that on both sides of the fish fillet.

Heat the oil in a sauté pan, add the capers to the oil.  Stir them around while heating the oil .  When the oil is hot put each coated fish fillet in the pan and sauté about three  minutes on each side.  You want them golden brown but not burnt. You may want to turn the heat lower than full high.   I also use very thin fillets.   Once each side is browned add a splash of white wine of your choice and a splash of lemon juice.   Remove from  heat and eat.

Sunday, April 3, 2011

A Sunday Moment

Every moment of the day, every day of the week, every season of the year we are visited by our muse.  This is a quiet Sunday Winter day moment.   I used Corel Painter using Water Color Brushes for this one. 

Saturday, April 2, 2011

A Special Thank you to Annette.

If it were not for my dear friend Annette, I would never have been able to setup my first blog page.  Please see Annette's Blog on my Blog List.   It will be a great experience for anyone who visits her blog world. 

First Digital Painting Post

Trying out my new Heart of an Artist Blog.   Featuring my first Digital Painting.