Sunday Dinner: Prosciutto and Artichoke Heart Pizza

Ms. Foodie decided to experiment with a more dignified version of the Hawaiian pizza.

Trader Joe’s pizza dough makes for a wonderful crust, and Ms. Foodie used their Garlic and Herb flavor.

Instead of tomato sauce as a base, I used Olive Oil, Red Onion, and Parmesan. Then covered it with roughly chopped Artichoke Hearts, and dotted the crust with rolled slices of thin Prosciutto.

Once that was done, Ms. Foodie blanketed the base with Mozzarella, and a sprinkling of Basil and Parmesan.

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The results: Very light, extremely delicious.

Fish Friday: Rock Cod and Sour Cream Cabbage

Rock Cod and Cabbage

Ms. Foodie knows Lent is over, but fish on Friday is still an easy, go-to meal after a long and busy week.

For this Fish Friday, I took the yummy and hearty Rock Cod and marinated it in Trader Joe’s Sweet Chili Sauce, Cayenne, Salt, and a bit of dried Cilantro, then let the mix ruminate in the refrigerator for a couple of hours.

For the Cabbage, I followed a recipe at Group Recipes for Sour Cream Cabbage–simple, with nice flavor and texture. Cabbage is an excellent go-to vegetable that’s packed with Vitamin C and other nutrients, fiber, and is a perfect detoxifier.

While the Cabbage was cooking, Ms. Foodie heated up a couple of tablespoons of Olive Oil in a cast-iron skillet, took out the Rock Cod from the refrigerator, dredged it in flour, and lightly fried both sides of the fish until golden brown and done.

 

Creamy Salmon Soup with Lemon and Lime

Happy Valentine’s Day!

For our Valentine dinner, Ms. Foodie was searching for something different to make with some Salmon fillets than the typical grill or broil. We’ve been having some nippy nights in beautiful Los Angeles, so a soup or a stew seemed like the perfect choice.

But, my troll of the Internet rendered recipes that had too many ingredients, or that would just take too long–you know Ms. Foodie–I’m big on Kitchen Cabinet Cooking–using what’s in store. So in typical Foodie fashion, I came up with my own recipe!

I sauteed the Salmon in Olive Oil with Lemon and Lime Juice, using light, but flavorful spices like Thyme, Celery Salt, Parsley, and Rosemary. Once the Salmon was cooked, I removed the skin, and broke up the Salmon into chunks.

After melting 4 tablespoons of butter in a corner of the pot, I mixed that in with crushed Garlic, chopped Onion, Telecherry Pepper, diced Potatoes, Basil, and a bit more Celery Salt, Lemon and Lime.

Some more saute time to meld the flavors, and then the final piece: 12 ounces of Evaporated Milk and one cup Milk to make the creamy base.

Thirty minutes on low heat to cook the potatoes, and the deed was done!

My friend Brigette contributed to our meal with a crusty loaf of homemade bread–Ms. Foodie is feeling the love, all the way down to her tummy!