It's been a great week for solar cooking and so much fun to take advantage of this energy-saving way of preparing meals. I broke down and bought fresh orange and red peppers and a few Roma tomatoes. I know. I know. I'm supposed to be cleaning out my last year's crops but, every once in a while, you just don't want to do it. But this turned out so yummy that, if you try it, I know you'll forgive me. Some canned salmon, a bit of this and a bit of that and dinner is served.
Salmon Loaf is Done in Minutes
This really is one of those meals you can put together in no time, at all, and go about your business.
In a large bowl, mix together: 1 can of salmon, 1/2 medium chopped onion, 1 Tablespoon chopped celery, 2 eggs, 1 teaspoon Soy Sauce, 1/4 teaspoon salt, 1 Tablespoon finely chopped fresh Italian parsley, 1 Tablespoon Sunflower nuts, 1/8 teaspoon paprika, 1/8 teaspoon ground ginger, 8 thin slices of Roma tomatoes. Place in loaf pan and shape so that it's highest in center and rounded down the sides. Arrange tomato slices across top.
Stuffed Red and Orange Bell Peppers:
Carefully slice around stem end of bell peppers. Remove seeds and white strips. If you can, without opening up the bottom of the pepper, slice across bottom to help pepper stand up in pan. From removed section of pepper, finely chop pepper and discard stem. Place in mixing bowl and add 1/2 medium chopped onion, 1/4 cup finely chopped celery, 1 Tablespoon finely chopped Italian parsley, 1 egg, 1 Tablespoon quinoa, 1 Tablespoon Bulghar wheat, (or 2 Tablespoons white rice), salt and pepper to taste, 1/8 teaspoon cumin, 1/8 teaspoon ground fennel seed, 1/4 teaspoon cinnamon, garlic salt to taste, 1/4 teaspoon Stevia, 1 Tablespoon Olive oil, 2 Tablespoons white wine. Divide mixture between bowls of peppers, filling 3/4 full. If any liquid is left in mixing bowl, divide between peppers. Stand peppers in loaf pan.
Remove from oven and slice peppers in half, vertically. The above recipe serves two. Give each diner one half orange and one half red stuffed pepper along with a generous portion of the salmon loaf. Garnish with Italian parsley in a Roma tomato flower. This is a great summer dish and, with the weather we've been having, thought I'd get a head start. Cold weather's coming in this weekend. Back to stews, etc.