Power of Food

Julie and I kept up our Sunday night roomie dinners fairly well....for a while! It seems life has a way of getting in the way of your plans. Maybe this is why they say nothing good ever comes easily? I've come to realize relationships, like good food, take time. Meals take planning, shopping, prep time, and cook time. Then you sit down and enjoy the product of your effort. But then you must eat again and the whole process resumes. Likewise, relationships require quality time. Neither just happen. They are intentional.

But, what better way to foster a relationship than over good food and time spent in the kitchen? I've been reminded of this several times lately, so I wanted to share some of the recipes that sparked conversation and invited friends to share life.

Fish Tacos-our most recent roomie dinner

Ingredients: 4 (8 oz) fillets white flaky fish (I used mahi mahi)

2 T canola oil
Salt and pepper
8 (6 in) flour tortillas

Directions: Preheat grill (I used my George Forman). Prepare red cabbage slaw, citrus vinaigrette, and pineapple salsa (recipes below). Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes on each side. Remove from grill and drizzle with some of the citrus vinaigrette. Let rest 5 minutes, then flake with a fork. Fill each tortilla with some of the mahi, top with red cabbage slaw and pineapple slaw.

Red Cabbage Slaw: Combine all ingredients in bowl, season with salt and pepper.

1/4 C vinegar
1 T sugar
2 T canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne (this is a skill i do NOT possess)
1/4 C chopped cilantro leaves
Salt and pepper

Citrus Vinaigrette: Combine all ingredients in blender. Blend 1 minute.

3/4 C orange juice
1/4 C lime juice
1 C fresh basil leaves
1 t salt
1/4 t black pepper
1 T honey
1/2 C canola oil

Pineapple salsa: Preheat oil in skillet. Add remaining ingredients. Cook until onions and peppers are soft.

1 Can pineapple chunks
1/4 C red onion
2 T canola oil
2 Jalapenos, coarsely chopped
1 T honey
2 T vinegar
2 T lime juice
Salt and pepper

Salmon Dill Pesto Phyllo Burgers- By far the best experiment so far. Thanks Dana :)

Ingredients:
1/2 C lightly packed chopped fresh dill weed
1/3 C light olive oik
1/4 C chopped walnuts
1 clove garlic
1/4 C lemon juice
1 T Dijon mustard
2/3 C shredded Parmesan cheese
Salt and pepper to taste
3/4 lb fresh salmon
1 box phyllo dough

Directions:
Heat oven to 400. In food processor, blend dill, oil, walnuts, lemon juice, garlic, mustard, cheese, salt, and pepper. Remove skin and bones from salmon; rinse fillet and pat dry. Marinate in pesto for several hours, setting aside a small amount for garnish.

Chop fish with knife and fork and then form into patty. Wrap patties in phyllo dough, sealing with a little olive oil. Bake until golden brown, about 20-25 minutes.