Missing The Laughter and Pineapple Salmon

I realized today that the one thing I miss the most is the everyday laughter that the TBHITW and I shared.

Everyday we laughed.

From the heart, and the gut.

Just good old fashioned laughter. It wasn't attached to anything specific. It just was.

We were happy.

We laughed.

We joked.

We made each other double over. And told each other to STOP.

To an innocent bystander our laughter was probably lame. Maybe even a bit inappropriate. Perhaps even on the politically incorrect side.. most certainly, absolutely stupid to most. But to us, our repartee was funny; hysterical even.

I miss that. Laughter. Just because we were we.

I love salmon. It is versatile, healthy and easy to make. Salmon lends itself to so many versatile flavor profiles. This evening I added a bit of terriyaki and fresh pineapple and had a refreshing, light, yet satisfying meal. It didn't make me laugh, but it did make me smile and that's a start... right?

Salmon with Pineapple and Terriyaki: serves 2

Two boneless Salmon portions
Four fresh (or canned in pineapple juice) pineapple rings, reserve two rings for salad
Three tablespoons pineapple juice
Three tablespoons terriyaki sauce
One tablespoon brown sugar
One tablespoon butter
One tablespoon cooking oil

A half hour before cooking the salmon take the portions out of the refrigerator. In a shallow bowl combine terriyaki, pineapple juice and brown sugar. Stir to dissolve sugar. Add the salmon portions and two pineapple rings, turning to coat both sides and let marinate for 20 minutes.

Melt butter and oil in a saute pan large enough to hold the salmon and pineapple rings. Add salmon and pineapple to the pan and saute over medium heat (about 3 - 4 minutes per side).

Plate each salmon portion with a pineapple ring on top.

I served this with a spinach side salad that complimented the flavors of the fish.

Fresh spinach leaves, washed, rinsed and torn into bite size pieces
Two pineapple rings, cut into eights.
Half a red pepper cut into bite size pieces
A handful of matchstick carrots
Toss with a simple vinaigrette.

Cooking with Shane for Cancer - no recipe included

I got the best phone call of my life the other day. 

Wasn't The Food Network calling offering me that cooking show (shame on them)

Wasn't the lottery commission calling to tell me I won the big one. 

Wasn't Weight Watchers calling to tell me their scales are off by 20 pounds and I'm actually underweight and don't come back. 

Wasn't the college boards calling to tell me my brilliant children should not have to spend a cent on higher education and they should choose any college of their choice and just go - all expenses paid.

No, as lovely as any of those calls would have been, the best phone call came from our 10 year old nephew in Michigan. 

Shane was calling from the 5th. floor of Beaumont Hospital where he was getting his second round of chemotherapy. 

Shane has cancer. 

Shane told me that he was trying to think of ways to help other kids with cancer. What?? Help other kids... but you have cancer. 

Yeah, yeah.. whatever. The purpose of the call was to ask me to help him help other kids with cancer who have to be on a neutropenic diet. 

Sometimes, if their blood counts get too low, doctors advise a neutropenic diet to ward off any exposure to bacteria. In a nutshell, fresh fruits and vegetables have to be avoided, as well as any fast food, food from a deli, food that is dispensed (think ice cream, soda, etc). 

If you really start thinking about it, even that syrup dispenser at your local waffle house could be deadly for these kids.... no fresh herbs, no yogurt, no soup at a restaurant, no ice tea with lemon... really, think about it - it gets huge! 

Shane's idea is for me to teach him how to cook healthy, easy, TASTY (he stressed tasty) meals following the restrictions set forth by the diet. We also have to take into consideration queasy stomachs and sore mouths. 

Once we have all of our TASTY, easy, healthy meals we will put all the recipes into a cookbook for kids. I'm not sure what his distribution plans are, but who am I to question his idea?

Cool huh? 

We are leaving next week for Michigan where Shane and I will begin our "test-kitchen" cooking. I hope I can do it without adding too much salt to the recipes from my tears. 

Once again, I got schooled by a 5th. grader. 

This is Shane last year on a camping trip to Acadia, Maine. We had a blast! 

Happy Father's Day and Quinoa

Have you heard of Quinoa? You can find it at all health food stores and some grocery stores. Look for it where you find rice and dried beans. 

It is being billed as a Super Food.

It is amazingly high in protein and packs 9 essential amino acids. If you are a vegetarian or are trying to limit your meat intake, I highly recommend you try Quinoa. 

I make this refreshing salad with toasted Quinoa. It's simple, tasty and oh so good for you.

Healthy eating is my special Father's Day gift to The Best Husband In The World, even though he's not my dad, he is a great dad to our children. 

Toasted Quinoa Salad:

1 cup Quinoa, toasted (directions below)

2 Tablespoons Extra Virgin Olive Oil

1 red bell pepper, chopped

1 carrot, chopped

3 scallions, chopped with some green tops

1 small bunch cilantro

1/4 cup fat free feta cheese crumbles

1 lemon, juiced

optional, dried cranberries

Toasting the Quinoa is not necessary, but will give it a slightly more nutty taste. 

Toast the Quinoa by placing in bottom of a dry skillet over low heat. Stir and toast for 3-5 minutes until Quinoa is golden.

Cook Quinoa according to package directions. Typically, like you would cook rice. 1 cup Quinoa to 2 cups water. Bring water to boil, add Quinoa, cover and simmer until water is absorbed. About 15 minutes. Uncover, fluff with fork and cool. 

Mix cooled Quinoa with chopped vegetables and cilantro. 

Whisk together olive oil and lemon juice. Pour over Quinoa mixture and toss.

Stir in Feta and optional dried cranberries. 

Serve chilled. 

Cheers to you (and your's) health! Happy Father's Day honey.