Grilled Salmon with Avocado Salsa



2 lbs. salmon, cut into 4 pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon onion powder
1 teaspoon black peppercorn

Avocado Salsa
1 avocado, peeled, seeded, and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
juice from 2 limes
3 tablespoons olive oil
2 tablespoons finely chopped cilantro
salt to taste

Mix the salt, coriander, cumin, paprika,onion, and black pepper together, rub the salon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.

Pre-heat the grill.

Combine the avocado, onion, hot peppers, cilantro, lime juice,olive oil, and salt in a bowl and mix well, chill until ready to use. For salsa chop vegetables very small. If you want to make a side salad slice the avocado onion, and peppers and then add remaining ingredients.

Grill the salmon to desired doneness.

Serve the salmon topped with the avocado salsa.


NOTE:  If you keep the salsa pieces larger you could use it as a salad – it’s delicious on its own.


Pickled Red Onion

This is an excellent addition to sandwiches or even turkey (if you don’t like cranberries).


Bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice, and white distilled vinegar) (I used the juices I had in the fridge (mango, orange, with lime and white vinegar)
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon Kosher or sea salt, or more to taste
1 large red onion, or 2 cups, thinly sliced
1 banana pepper, roasted, and finely sliced or chopped
2 bay leaves

Place the bitter orange juice (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.

Char the pepper on a foil covered pan in a 400F oven.  Turn it once or twice, until its skin has lightly charred. Incorporate in the onion mix.

Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.


PS There was a suggestion on the website:
Just so everyone knows, if you want to “make” bitter orange juice using Pati’s recipe, (1/4 cup each juice) is essentially the combination of the juice of – 1 grapefruit, 2 valencia Oranges, 4 limes and 1/2 cup of distilled white vinegar

Pecan Clouds


My daughter is gluten and lactose intolerant so she has very few options available for cookies. These are a safe alternative.

2 egg whites
1 teaspoon vanilla extract
3/4 cup packed light brown sugar
2 cups pecan halves

Preheat oven to 250 degrees F. Lightly grease a cookie sheet.

In a large glass or metal mixing bowl, beat egg whites to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Stir in vanilla and pecans. Drop mounded spoonfuls onto the prepared cookie sheet.

Bake 1 hour in the preheated oven. Turn off heat, and allow to remain in oven at least another 30 minutes, or until the centres of cookies are dry.

Makes 2 dozen.

Wild Rice Stuffing with Cranberries and Hazelnuts – Gluten Free & Dairy Free

1/2 cup butter* or non-dairy alternativegluten free stuffing
1 garlic clove, minced
6 3/4 cups chicken stock or low-sodium chicken broth
2 cups wild rice
2 cups long-grain brown rice
2 cups dried cranberries (Craisins)
1/2 cup fresh parsley, chopped
2 tablespoon fresh thyme, minced
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped (or slivered almonds)
1 cup green onions, chopped

Melt butter or margarine* or olive oil in a large, heavy stock pot over medium heat. Add onions and saute until translucent, about 4 minutes. Add garlic and cook for another minute, until just fragrant. Add chicken stock and bring to a boil.

Add wild rice and cover, reducing heat to simmer for 30 minutes. Stir in brown rice, recover and simmer until rice is tender and most of the liquid has been absorbed (30-35 minutes). Stir in cranberries and herbs and continue to cook until the remaining liquid has been absorbed. Stir in hazelnuts and chopped green onions, season with salt and pepper to taste.

To bake stuffing in a turkey:

Loosely” pack stuffing into the main cavity of your turkey. Pour remaining stuffing into a greased ceramic or glass baking dish and cover with greased foil (butter*/oil side down). Cook turkey as per instructions and bake the dish of stuffing alongside for 30-35 minutes or until heated through.

To bake all of stuffing separately:

Preheat oven to 350°F. Grease a large (15x10x2-inch) baking dish (glass or ceramic). Pour/scrape stuffing into the baking dish and cover with greased foil (butter/oil side down). Bake for 40-45 minutes or until heated through.


In order to maintain the gluten-free, dairy-free* turkey do not use butter or margarine.

Instead rub the turkey with oil (Olive Oil).

Sprinkle the turkey with parsley, sage, rosemary, and thyme.  Do not use seasoning that have been prepared such as poultry seasoning.

Also, your guests may have other food intolerances.  My daughter can’t have corn or soy plus gluten-free and dairy-free.  Soy (soybean oil) and corn (cornstarch, corn oil) are in a lot of foods.

No-bake Surprise Cake

I created this recipe after hearing about a similar one my daughter-in-law had made using pudding and bananas.

1 package of lady fingers
1/4 cup chocolate liqueur or Bailey’s etc.
2 bananas, sliced thinly
1 package (102g) vanilla instant pudding
semi-sweet chocolate shavings

In a 9×12 baking pan or glass pan place lady fingers on the bottom.

Sprinkle liqueur lightly over lady fingers. (Don’t drench them.)

Cut bananas into thin pieces and place over the lady fingers.

Make vanilla pudding according to package instructions.

Spread prepared vanilla pudding over the top of the bananas.

Shave chocolate over the top of the pudding.

Put the baking pan in the fridge to let it set for a couple of hours.


Source:  Carrie Turney (Parsley & Sage)

Roasted Vegetables

ROASTED VEGETABLES1 red pepper cut in chunks
1 package mushrooms, cut in 1/2 or 1/4
1 bunch asparagus (using the tips only)
Brussels sprouts (halved)
carrots, thinly slices
1 onion, cut in chunks
olive oil
sprigs of thyme (or tarragon)
salt and pepper

Cut vegetables in chunky pieces, coat with olive oil and sprinkle with thyme. Salt and pepper to taste.

Bake in 400F oven for 30 minutes moving the vegetables to roast evenly.

How to roast garlic…

How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.

Prep time: 5 minutes
Cook time: 30 minutes

One or more whole heads of garlic.


Preheat your oven to 400°F. (A toaster oven works great for this.)

Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Simply Recipes

Previous Older Entries