Generally speaking, I am not a huge fan of chia seeds. They get kind of slimy and what-not and I just do not find that texture enjoyable. So, I have been at a bit of a loss of what to do with my huge bag of Chia Seeds. And I do want to use them, because they are SO good for you.
And then I came across this recipe and it’s perfect because it’s baked and thus, the slime factor is relatively low. In fact, the chia here basically take the place of the eggs, binding everything together. Add some butter, ricotta and lemon and you’ve got a wonderful loaf of Lemon Ricotta Chia Seed Bread.
Since it’s summer, I incorporated some grated zucchini into this loaf, but it works just as well without it.
Lemon Chia Seed Zucchini Bread
Recipe adapted from the Bob’s Red Mill Chia Seed back label
2 Tbsp Chia Seeds
Zest of 1/2 a Lemon
1/4 cup Lemon juice
1/2 cup Milk
4 Tbsp butter
1/4 cup low-fat Ricotta Cheese (you can also subsitute low-fat, plain yogurt)
1/3 cup Sugar
1 medium Zucchini, grated
1 cup Unbleached White Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Kosher . . . → Read More: Lemon Chia Seed Zucchini Bread
So, here’s the second part of my coast photos post and most of these pictures are from Astoria. With one exception…the first one is of Sunday morning’s breakfast…a cream cheese and onion bialy from Pacific Way Cafe Bakery. I liked this so much that I recreated them at home last weekend. They turned out great! (Recipe soon).
Later that day, we ended up going to Fort George Brewery in Astoria for a late lunch/early dinner on Sunday. While we were driving around Rockaway Beach, Pacific Way called me and cancelled our reservation for that night, as they weren’t going to be open due to a kitchen equipment failure. That went a little like this –
me: hanging up after listening to my voicemail message, staring at phone blankly.
me: Pacific Way Cafe cancelled our reservation for tonight.
jwa: What? Why?…What?
me: Yeah. something’s broken in the kitchen, they’re not going to be open tonight.
me: I have no idea what to do…there is no Plan B.
me: I know! Where else is there to eat in Gearhart? This is so…unexpected.
We seriously have never had to eat anywhere else in the immediate area. Everytime we’ve stayed in Gearhart for like . . . → Read More: Coast Weekend in Photos: Part II
This week’s French Fridays with Dorie is Warm Scallop Salad with Corn, Nectarines and Basil, which is a very summery salad and it made a wonderful meal. You grill nectarines and scallops and arrange everything on a plate with fresh corn, basil and whatnot. I added a bit more whatnot. Notes below.
1. Tossed the dressing with a little spinach (maybe 1/2 cup per person) and added in some of the basil coulis in there, as mine did not stay bright green, because it was hot and chose not to blanch my basil.
2. I skipped the tomatoes, but I added feta and chopped green onions.
3. I did two scallops per person because they were huge scallops.
4. I added a splash of white balsamic to the dressing.
5. I served toasted bread on the side.
6. We’re not supposed to list the recipe, but it’s over at epicurious.com if you want to make it!
My photos are below and here’s a link to everyone’s posts.
Scallops! These were big and delicious, I got them at Flying Fish.
Nectarines, sliced and ready to grill-pan.
I just grill-panned . . . → Read More: FFwD: Warm Scallop Salad with Corn, Nectarines and Basil
Well, someone finally turned summer on here in the Northwest, which is nice if you like that sort of thing, but honestly I am already pining for the fall. In the meantime, I am trying to make do with operating the oven on as little as possible. This calls for salad dinners. And speaking of salad dinners, you can’t do much better than this one.
The kale stands up to the Caesar dressing really well and this is one of the very few letttuce-y salads that you can save the leftovers from (I’ve stored them in the fridge for about a day — not sure you’d want to go much longer than that, but leftovers will definitely last until lunch the next day).
Another neat thing about this salad is the egg voodoo. Such a neat trick — use a mesh strainer to sieve the eggs! Cool! Thanks, Bon Appétit magazine!
All Kale Caesar Salad
Adapted from a recipe in Bon Appétit magazine…although the bad pun name is my doing.
1/4 cup fresh lemon juice
1 Tbsp anchovy paste
2 large garlic cloves
1 Tbsp Dijon mustard
1/2 cup extra-virgin olive oil
1/3 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 hard-boiled egg, . . . → Read More: All Kale Caesar Salad
The first thing that has to be said about this dish is that this is the absolute go-to buttermilk dressing recipe. Oh my god, who knew dried ginger would bring the awesome so much? The only think I’d do add is maybe a little mayo or plain yogurt to make it a little thicker, but wow, was that delicious!
The next thing I’m going to say is that this was the last of my amazing Prince William Sound Sockeye Salmon from Copper River Salmon.
And finally, this is such a great Summer meal. The salad is nice and cool and there’s really nothing stopping you from making the salmon earlier in the day (when it’s cooler), refrigerating and then serving cool or at room temperature later.
Oh, also, what this salmon dish doesn’t have in looks (not super photogenic, this one), it definitely makes up for in taste. So flavorful!
Herb-Buttermilk-Marinated Salmon with Cucumber Salad
Adapted from a recipe in Fine Cooking Magazine.
1 cup buttermilk
1/4 cup lightly packed fresh basil leaves, coarsely chopped
1/4 cup lightly packed fresh cilantro leaves, coarsely chopped
1/4 cup thinly sliced scallions (about 6 medium scallions)
2 Tbsp white balsamic vinegar
1 Tbsp honey
1/2 Tbsp ground ginger
2 . . . → Read More: Herb and Buttermilk Marinated Salmon with Cucumber Salad