Hi guys! After posting about lunch I grabbed my laptop and went up to bed to work. First time I ever did that and it was amazing. I don’t have a very long battery life so I wasn’t up there for a huge amount of time but it was nice to be snuggled in bed in the flannel sheets with the heating blanket on.
Then it was time for me to make dinner. There was a dish I wanted to experiment with but I wanted spinach for it and naturally this house has no spinach at the moment. No fresh and no frozen. *grumble* So instead we had salmon and roasted veggies.
I did a huge amount of green beans, carrots, sugar peas, and some sliced zucchini (that I added at the end since it takes less time). I tossed them in some olive oil, maple syrup, S&P, garlic powder and chili powder. Put them in a small roasting dish with a splash of chicken stock and let them do their thing in the oven.
The salmon marinated in a mix very similar to the one used for the garlic teriyaki wings. At the end as I was letting the salmon get some of the chill off, I added the juice of a lime and a little limeade. I baked the salmon in the oven.
I loaded up my plate with veggies and ate them all. I was in a very veggie mood today for some reason. I wasn’t planning on eating all the salmon, only 1/2, but ended up eating most of it. I went back in for more veggies!
I only ate half of that portion though because then I was content. I loved this dinner. It was very light and very filling. Obviously mucho healthy as well. I made some extra jasmine rice for Scott since I knew he needed more than fish and veggies.
Scott loves rice and loves when I make plain old jasmine rice. I do kick it up a bit though but very slightly.
- I put a small amount of butter in the pot and let it melt, then I add the rice and toast it up. You’ll know it’s ready for liquid when it starts to smelly nutty and almost like popcorn. I always do this, it makes the rice stand out more on its own without having to add seasonings. If you’re not a fan of butter or don’t eat it, you can use some olive oil instead.
- I also always cook the rice in chicken stock. This gives it so much flavor without being overpowering. Veggie stock could be used also and I’ve even done a split where it’s 1/2 stock and 1/2 wine. Mmmm!
- When the rice is done cooking, I shut off the heat and give it a stir. Then I put the lid back on and let it sit for 5-7 minutes before serving. Leaving it on the burner helps keep it warm and giving it a “rest” will make it fluffy.
Those are just some rice tips for ya!
While we ate, we watched the Pens. We’re behind in games, so this game was from last week! They are playing awful and I’m very much ready for them to pick it up and start winning again.
Now I’m off to get in my jammies and hang on the couch with the hus. Normally we have SF on Wednesday nights but we realized that we need another night at home. We just did too much last year and were gone too much in the evenings during the week. Plus with me running in the mornings, I like being in bed early. Since SF is the later class sadly it’s the one to get sacrificed. Right now my running and my health, plus having more quality time with Scott (a 2009 goal if you recall!) is more important.
Are there any sacrifices or things you’ve had to change in order to do something else to better yourself or your relationship?
See you tomorrow!