I’m still not feeling quite so perky, but I have planned a menu for this week. Nothing sounds good. It’s been really hard to plan a menu. I think it will help to have one. It will keep me from standing in the kitchen at 5:00 looking clueless. And hopefully my appetite will come back soon! If I could just get that cough to go away!
As you can see I am keeping it very simple. Karen at Gluten Free Sox is hosting this week so be sure to check out all the great menus!
I have a great recipe to share. I make this fairly often in the summer. I made it several weeks ago and meant to post it, but since I haven’t been feeling well….you know how that goes! Matter of fact, I couldn’t even remember if I had posted it. I had to comb through my blog to refresh my memory!
This is another dish of mine I don’t measure anything. This is all made by personal preference.
Two small cans boneless salmon OR One large can salmon with bones removed. (You could really use fresh cooked salmon in this as well. Just chop it up)
2 cups cooked, cooled brown rice (approximately)
A couple spoonfuls of mayonnaise according to taste
chopped canned black olives
fresh parsley, chopped
salt and pepper
Mix all the above ingredients together. How much onion or black olives you add is up to you. Same goes for the curry, salt and pepper. If you’ve never used curry before, I would start with maybe a half teaspoon and go from there.
This is similar in nature to making tuna salad or potato salad. I don’t ever measure for those recipes. I add, I taste.
After you have your salad mixed up, chill it till it’s good and cold. I like to place a big scoop of salad on a bed of lettuce with whatever vegetables I have around the edge. It makes a great dinner or lunch and is pretty enough to serve company. This makes a very hearty meal too, especially if you have some bread to go with it!