Warm Cabbage Salad with Mushrooms

Warm Cabbage Salad with Mushrooms

1 head of Napa cabbage shredded fine
2 shallots sliced in rings then in half
6 orange mini peppers slivered then chopped in half
1 tablespoon olive oil
1 tablespoon fresh minced ginger
3 garlic cloves minced
1/4 cup olive oil
1 tablespoon soy sauce or aminos
2 tablespoons mirin
2 tablespoons white balsamic vinegar
chili oil to taste
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper

Sauté shallots till starting to caramelize, then add peppers till they soften, then garlic for one more minute. Remove and add to salad greens. Sauté mushrooms till soft and add to salad. Warm up the remainder of the dressing ingredients, pour over salad, toss well, and serve.

Shallot Lemon Garlic Salmon with Coriander

Shallot, Garlic, Lemon Salmon with Coriander

4 salmon fillets

salt and pepper to taste
1 large shallot sliced in half and then half rings
1 tablespoon olive oil
4 garlic cloves minced fine
1-1/2 teaspoons coriander seed
1 tablespoon dried parsley
zest and juice of two lemons
4 tablespoons unsalted butter

Salt and pepper salmon fillets and set aside. In a large frying pan, on medium heat sauté shallot in olive oil. When shallot is slightly caramelized, add minced garlic, parsley and coriander seed. Add lemon juice, zest, parsley, and butter.  Cook till sauce is thick. Set aside. In more olive oil sauté salmon fillets till just barely done. Serve with sauce over the top and fresh vegetable of your choice. I had leftover beans, salmon and sauce. So I layered them all together to make a salad for tomorrow. The salad looks rather delicious if I do say so myself, sorry no photo. 

Huntsville Botanical Gardens

Huntsville Botanical Gardens

I was intrigued of this photo of the troll
taken in the Huntsville Botanical Gardens.
 I learned this is Mama Zelda a resident in the gardens.

Might be a place to visit one of these days.
Click on the link to learn more about visiting.

Oatmeal Cookies with Raisins and Nuts

Oatmeal Cookies with Raisins and Nuts

1 cup butter, softened to room temperature

1 cup granulated sugar
1 cup brown sugar
2 eggs room temperature
1 teaspoon pure vanilla extract

2 cups all purpose flour
1 tablespoon baking soda
1-1/2 teaspoons cinnamon
1 teaspoon salt

1/2 cup nuts of your choice
1/2 cup raisins
3 cups rolled oats

Cream butter and sugar, adding sugar a little at a time. Add eggs one at a time. Last add vanilla extract. Blend till very creamy and light. Set aside. Mix flour, soda, salt and cinnamon. Add to batter a little at a time. Last stir in nuts and raisins and then the oats. Refrigerate for one hour before baking. Preheat oven to 375 F. Take a spoonful of dough, roll it into a ball, then drop onto greased cookie sheet. Press the top down very slightly with a fork. Bake 10 minutes till edges turn slightly brown. Cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely. Yield is approximately 36 cookies.