asdf – hot pastrami:
buy package uncooked pastrami from store. (chicken pastrami is also good, but doesn’t cut as well.) remove from package, wrap in aluminum foil, and place, seam side up, on chulent. YUM!
and i’m not really new. just haven’t written in a while. wrote one poem a while back for the main YW….
sjs – oh, gosh. i’m terrible at giving recipes, cuz i don’t have them, but i’ll tell you what i put in and you can figure out measurements, ok?
honey-mustard: equal amounts of honey and mustard, sprinkle in garlic or add crushed, smear over salmon and bake open on 400 for about 20 minutes depending on oven.
cajun: I actually premixed spices in a container (basically all in my spice cabinet) so it sounds complicated but it’s really not. spice rub is good for chicken and steak as well as all kinds of fish.
seasoned salt, garlic powder, onion powder, cumin, cilantro, parsley, pepper, paprika, turmeric, dash of oregano, mustard powder (and whatever else you decide)
mix with a little olive oil and lemon or lime juice and rub over salmon.
morrocan: yummy with salmon, tilapia and tune steaks
chopped fresh tomatoes, chopped fresh cilantro, paprika, hot paprika, dash tomato sauce or ketchup, a few slices lemon or lemon juice, lots of chopped fresh garlic, a little cumin, julienned carrots and red peppers, olive oil
cook covered on stovetop for 30-40 minutes
salmon with creamed spinach – lemon juice, garlic, salt, pepper, spray olive oil – bake with salmon on 400 for about 20 minutes
frozen chopped spinach, mayo, drop lemon juice, fresh chopped garlic, dash salt – mix together, heat in microwave or in oven. serve piled on salmon.
if doing with tilapia, lay uncooked tilapia flat side up. spoon creamed spinach on one end. add three pieces slivered red pepper. roll, and place seam side down on greased pan. sprinkle on lemon juice garlic, salt, pepper, olive oil and dried cilantro. bake on 400 for 20 min. looks really pretty and tastes great! my husband’s not a big spinach eater but he really likes this.