So I bought a Nook from Barnes and Nobles a year or so ago after they first came out (it's an eReader for those of you who live in a cave), and I've been extremely happy with it. It's great for travel, especially, because if you can read more than one book on a trip, it was a pain to carry 2-3 books in a carry-on or luggage. Now I can have as many books as I please and it takes up very little room. I've been reading on this thing for a while and the books you can buy are way cheaper than hard covers, and still cheaper than paperbacks.
It's been a while since I have purchased a cook-book, but there was one I wanted today so I went to B&N and got it (cook books are not great on the eReader, in my opinion), and a book for my hubby, and a magazine. Well, silly me had forgotten what it was like to pay full prices for books! Holy moly! Even with my B&N membership, which gives you 10%, it was like $40!! For two books! Ridiculous.
So, the cookbook I bought is all about simple food, but good food, and it was kind of the inspiration for our meal last night. The recipe is for 2 people.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 3
Southwestern Salmon Bowl
1 cup white rice
2 pieces of salmon (individual portions)
1 can black beans
1/2 small can of whole kernel corn
1/2 small zucchini, sliced
1/2 green bell pepper, cut into 1/2 in pieces
1/2 red bell pepper, cut into 1/2 in pieces
1 slice of red onion, 1 in thick, then cut into 1/2 in pieces
5-6 mushrooms, sliced
1/2 of carrot, sliced thin
1 small can diced green chilis
3 limes
1 clove garlic, minced
3 Tbl olive oil
Salsa
Salt/Pepper
Toppings (optional): hot sauce, sour cream
Add minced garlic, juice from 2 limes, and olive oil to ziploc bag with salmon in it. Mix it all up and let marinate in fridge for 30 min or so. Cook rice as indicated. While salmon is marinating and rice cooking, heat black beans in small pan on stove. In large fry, heat remaining Tbl of olive oil over medium heat. Add all veggies and corn, season with salt and pepper to taste, and start sauteing veggies. While they are cooking, add a Tbl of salsa 2-3 times along with some lime juice, continually stirring into veggies. Heat separate small fry pan over medium heat. Add salmon and cook in pan 8-10 minutes, turning once in middle. Serve in bowl with rice on bottom, then beans, then veggies, then salmon. Top with additional salsa (and sour cream and hot sauce is desired).
This is a pretty simple dish, and very full of veggies, which I love. You can even omit the salmon, and just make a veggie bowl! And if you are so inclined, try a more intricate marinade on the fish. Or buy one of those Lawry's 30 minute marinades they have at grocery store (Tequilla-Lime one is good for this, or the Caribbean Jerk).
Easy. Breezy.
