August 17, 2010

Some recent meals

Yesterday we had some Thai chili marinated salmon with garlic-parmesan sweet potato slices and arugula salad with avocado and tomato. I basted the salmon with a bit of Thai sweet chili sauce, and that was pretty tasty!

Sweet Potato Slices with Garlic and Parmesan

1 Sweet potato, unpeeled, sliced about 1/8 inch thick
2 Tbsp Olive oil
3 Tbsp Grated Parmesan cheese
2 tsp garlic powder
salt and pepper to taste

Preheat oven to 425 F
Toss sweet potato slices with other ingredients, mixing thoroughly to coat well

Arrange slices on baking sheet sprayed with non-stick spray
Bake until browned and tender

Note: I was able to finish all of my salmon, one slice of sweet potato and about half of the salad pictured above - served on a salad-sized plate

Tonight the menu was sauteed pork loin chops, leftover corn, cut off of the cob, roasted potatoes and a fennel and orange slaw.
 My serving

Fennel and Orange Slaw

1 fennel bulb, trimmed, cored and sliced very thinly
1 navel orange, sectioned and excess juice reserved and squeezed into bowl
chopped fronds from the fennel bulb
3 Tbsp olive oil
1 Tbsp Sherry vinegar
1 Tbsp Splenda (optional)
1/4 tsp crushed red pepper
Salt and ground black pepper to taste

Add oil, vinegar and seasonings to reserved oragne juice and mix briefly with a fork or a whisk
Add orange segments and fennel slices, along with chopped fronds
Mix and let sit for a half hour or so before serving

  My leftovers