Archive

Posts Tagged ‘food’

RT’s Midnight Madness Salmon Salad

File:Processing salmon fish meat.jpg

the muse of culinary arts recently whispered a few words in RT’s ear as he was perusing the offerings at Walmart, and, late that evening, RT was able to take advantage of her kind suggestions. here is the meal he produced in ten or so minutes:

Salmon and Artichoke Heart Salad w/ Blueberries

1 can pink Alaska salmon (red salmon might be better)

1 jar Reese’s sliced artichoke hearts

1 can Reese’s sliced water chestnuts

1 large box blueberries

garlic salt and curry powder

head of romaine lettuce

In a soup bowl combine three or four forkfuls of the salmon, five or six chestnut slices, and three or four artichoke heart slices. (You’ll notice that Chef RT is not into precise measurements.) Microwave for 30 seconds. Remove bowl from microwave and add two or three leaves of romaine lettuce. Add virgin olive oil, curry powder, and garlic powder to taste. Cover with a couple of spoonfuls of blueberries. Serves one.

well, the romaine lettuce is green, so RT will wish everyone, Happy St. Pat’s Day!

Photo:  Processing salmon fish meat; U.S. Fish and Wildlife Service. WikiCmns; Public Domain.

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Carrot Pineapple Coconut Cake

October 17, 2013 1 comment

some of RT’s favorite ingredients–go ahead, dig in!  RT

(reposted from I WANT TO COOK THAT)

Carrot Pineapple Coconut Cake.

Garlic and Apples

October 7, 2013 Leave a comment

RT makes a pretty mean apple chutney himself…   RT

(reposted from So Many Books)

Garlic and Apples.

Almond Chocolate Freezer Fudge: Love Calories

September 29, 2013 2 comments

 

 

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whoa, RT is channeling energy on this one…maybe a panful will greet him when he returns home!  RT

(reposted from The Crunchy Sunflower)

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Almond Chocolate Freezer Fudge: Love Calories.

Gooey, Smelly Cheese from France

September 13, 2013 2 comments

800px-Camembert_et_petit_Pont-l'évêque--WikiCC1.0generic

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RT will gladly confess himself a snob on the matter of French cheese. He blissfully remembers the first time he walked into a marche de fromage (cheese market) in Paris. The large, metal-roofed hall was filled with a wonderful musty odor–herald of the wonderful taste experiences on offer. He will also admit that the first time a merchants sliced open a round of fresh camembert for his tasting, he was put off by the gooey stuff in the middle. But a few samples on slices of baguette was all it took to persuade him of the culinary superiority of fresh, hand-made cheese: the fresher, the stinkier, the better. I mean, it was even better than chocolate eclairs–seriously!!

Surely, there must be a circle in heaven where people do nothing but sample cheese and sip wine all the day long…   RT

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PhotoCamembert et petit Pont-l’évêque. Author: Michel d’Auge. WikiCmns; CC 1.0 generic.

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Kallari Chocolate: Why It’s Ok To “Begin” To Eat Dessert

September 3, 2013 2 comments

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wow, the things RT never knew about chocolate…

(reposted from Miss Strong)

 

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Kallari Chocolate: Why It’s Ok To “Begin” To Eat Dessert.

Canary Island Fenugreek

September 2, 2013 1 comment

File:Lotus berthelotii1.jpg

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beautiful and savory to boot…Happy Labor Day!!!   RT

Photo: Canary Fenugreek; Author: VoDeTan2 Dericks-Tan. WikiCmns; CC 1.0 Generic.

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