Posts Tagged ‘rosemary’

The best salmon recipe ever!!!

May 6, 2010

I hope I don’t get in trouble for sharing this one! I needed to take a quick trip back to the states (hence the 12 day absence from my blog) and wanted to make a special dinner for the man since he wouldn’t be joining me. So I thought I would make a good ol’ fashioned, California style dinner. We have a few specialty stores in Antigua (quite expensive though) and after digging through the freezer section, I found salmon and it actually looked decent. The sauce in the recipe is what makes it SO good. Think, Simon and Garfunkel. Gather a lot parsley, sage, rosemary and thyme. Chop it up and add loads of chopped garlic. What you see below is the amount I use for 2 people (I was not kidding when I said gather a lot!).

Next gather your sauces: balsamic, soy sauce, olive oil, sesame and worcestershire sauce. As usual, I don’t have exact measurements but I tend to use less soy sauce and worcestershire sauce.

OK! Mix the sauces and the chopped herbs together and just smell the aromas (take a bite if you like):

Pour this delicious mixture over your salmon and let it marinate for as long as you have the patience for (I have gone as short as 30 minutes and over night).

Now, we don’t have a bbq, but if you do, it’s so much better bbq’d in a foil boat. I only have an oven that goes no higher than 250F (what the heck is that about?) so I had a slow cooking session with my salmon. If you have normal oven, pre-heat to 350 and place fish inside for 8 minutes. Next, turn it up to a broil and let it give the top of that salmon a nice dose of heat for about 4 minutes (keep you eye on it). Pull it out and voila! A future post will include the pasta recipe you see photographed behind the salmon.

Advertisements

I heart herbs for so many, many reasons.

April 17, 2010

Just as flowers grow from the earth, so the remedy grows in the hands of the physician…the remedy is nothing but a seed which develops into that which it is destined to be.

~Paracelcus


I plan on having several posts on the many uses and benefits of herbs. Nothing beats fresh herbs (or veggies and fruit for that matter) straight from your own garden. Today, I will share the benefits of steaming your herbs for a bath and a facial steam. While I don’t know the science or specifics behind each herb, what I do know is that I notice the benefits and that’s good enough for me. The heat and volatile oils in the steam will help relax your mind, muscles and joints, increase circulation, open and cleanse your pores and nourish your skin.

Take inventory of your herbs and get creative. I gathered these suggested herbal steams (and then added additional herbs) from the book, ‘Herbal Healing”, by Rosemary Gladstar (of course that’s her name!).

The purpose of this bath is to relax your body and assist in alleviating pain in your muscles. For my bath I used:

~Eucalyptos

~fresh Ginger

~Chamomile

~Lavender

~Calendula

~Fennel

~Sage

~Rosemary

I prefer to pour boiling water over the herbs and let them steep for 5 minutes to ensure maximum usage before I pour it into my bath. It’s even better if you add a cup or two of Epson Salt. Amazing!

If you can find the time, it’s best if you can do an herbal facial steam, once each week (so far I am one for one!). A facial steam is your best bet (besides heading to an esthetician) for a deep pore cleanse, resulting in that ‘glow’.

For my facial steam I used:

~Lavender

~Rose petals

~Chamomile

~Rosemary

~Calendula

~Sage

I took a handful of the mixture and placed them in a large bowl with a generous splash of Witch Hazel. I boiled water,  poured it over the herbs and placed my head and bowl under a towel for 10 minutes. What a treat!

Yucca Izote!

April 15, 2010

This is absolutely my new favorite thing to eat (this week)! While riding through the streets of San Miguel, Guatemala, we noticed this peculiar stem of flowers. I had never seen one before. Either way, I wanted one! Not only is it a beautiful blossom, stemming from a Yucca tree…it’s edible! Our gardener, Pedro, tells us that his wife uses them in tamales, while other people will dice them up and use it with eggs. Whilst tapping into my creative side, I remembered a recipe that I like to use with zucchini blossoms and decided to experiment with this new creature and hope for the best. The result…AMAZING! You can try this recipe with any blossom, but today…it’s with Izote blossoms!

First, wash your blossoms!

Stuff the blossoms with goat cheese, honey and rosemary…YUM!

Dip your filled blossom into a bowl of stirred eggs and place into an oiled pan. Flip a few times until it looks damn good!

Serve it with a sprinkle of fresh rosemary and a bit more honey on top.

Voila!