Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, February 27, 2012

Fish? Check. Veggies? Check. Simple? Check again. Who could ask for more?

What a terrific meal-in-one—so great, in fact, that Hubby and I prepared it two different times, from scratch, within the same week: fish, asparagus, potatoes—all roasted in the oven until the veggies are slightly crunchy and the salmon flakes tender.

I zeroed in on this recipe for Oven-Roasted Salmon, Asparagus, and New Potatoes for two reasons. One, I’m still having fun using my supply of fresh lemons that I toted home from the West. Two, one of those uncomfortable necessities—the annual physical exam—looms on my schedule in the days ahead. No concerns anticipated; I look forward to a good report, but fish fish fish and more fish usually makes for a happy cholesterol level in the labwork. I’m for that.

In this dish, from simplyrecipes.com, the diced-up potatoes, which have been coated with a little olive oil and salt (or salt substitute), go in the oven first to start the browning process. After 20 minutes the seasoned, sliced asparagus is stirred into the olive oil and coated. With the veggies pushed to the side, the fish is placed in the pan to cook right alongside the veggies. As soon as it’s cooked through and the potatoes for sure are done, out emerges the finished meal.

In this process the veggies become a little crisp and a tad crunchy. That texture adds to the enjoyment. I can’t tell you how easy all this is and how virtuous you feel after you consume it.
Best of all, clean-up is instantaneous, with only one pan to fuss over. You’re outta the kitchen in a hurry!

Oven-Roasted Salmon, Asparagus, and New Potatoes

1 pound small new potatoes, scrubbed clean and halved
2 tablespoons olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, in 1-inch-long pieces
1 tablespoon chopped fresh dill (I had fresh parsley on hand, so I subbed that)
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt (or salt substitute)
fresh ground pepper
2 (8- to 10-ounce) salmon fillets or steaks cut about 1-inch thick
1 lemon, cut into large wedges (plus I squeezed some extra fresh lemon juice over all, especially onto the fish)

Preheat oven to 400 degrees. In a large, shallow baking dish (not glass) coat the potatoes with olive oil and salt. Arrange the potatoes, cut-side down, in the baking dish; roast for 10 to 12 minutes until the potatoes begin to brown on the bottom. Turn the potatoes over; roast another 10 minutes until they are browned on top. Remove the baking dish from the oil. In a medium bowl toss the asparagus with the chopped dill, lemon zest, garlic, salt, and a little olive oil. Add the asparagus mixture to the potatoes; stir to combine. Push the veggies to the side of the baking dish to make room for the salmon. Sprinkle salt (or salt substitute) onto the salmon; return the baking dish to the oven. Roast the salmon and veggies for 10 minutes or until the fish is just cooked through. Makes 4 servings.

No comments:

Post a Comment