Grilled Salmon

This is probably one of the simplest and laziest entrees I serve.  I'm saddened by the fact Salmon is being genetically altered, so before the local market is selling Frankenfish, I suggest you try this.

2 lbs. Salmon Fillet
pepper
1 bunch Lemon Balm

Cooking instructions are for well done fish.  I like my steaks rare, but fish and poultry I, like very well done. Light grill to low burner.  Place peppered salmon, skin side down, about 4-6 inches above flame.  Smother with lemon balm, and cover.  Allow to "bake" on the grill for about 20 minutes, just checking to make sure it's cooking, but not drying out.  Truly an easy entree.
Serve with fresh salad and baked potato casserole.  Serves 4

Mac & Cheese

As "conveniences" become a way of life, we forget what we give up for those conveniences.  My Grandchildren have given me the compliment of all times, in that my Mac & Cheese is better than school's.  My Grandson actually said the Mac & Cheese at school was his favorite, until he had mine!  The secret to my amazing Mac & Cheese is the absence of a box.  Many have forgotten, it doesn't have to come in a box!
My Aunt made the best Mac & Cheese when I was a kid, and that was back before the boxes.  School food didn't hold a candle to anything made at home in the 60's.

Here's the closest I can get to the delicious Mac & Cheese made by my Aunt.

1 pound shell pasta, not the tiny shells, but not the huge ones, either.
12 oz. grated cheddar cheese
4 Tbs. butter
3/4 C milk
Salt & Pepper

I use a pan that is both stove top and oven safe.  Boil pasta until done, but still firm.  Drain most of the water, but not all, leaving about 1/2 in the bottom of the pan.  Preheat oven to 350°, stir in butter and grated cheese and cover for 10 to 15 minutes until butter and cheese are melted.  Stir again, add milk, stirring as you add.  Place in oven for twenty minutes with lid, remove lid, stir and bake until golden on top, about 30 minutes to 45 minutes.  It's not as quick as from a box, but the end result is delicious, and it's still only 1 pan.

Green Beans & New Potatoes

For most gardeners, green beans and new potatoes are an early summer treat!  This year mine were a bit later than usual, but I've been enjoying them for some time now, when it dawned on me, I am really enjoying the flavor in my new cooking method and it doesn't steam away all the delicious nutrients.

The fresh flavor is just wonderful!

2 Pounds New Potatoes - small
2-3 Pounds Green Beans - fresh
Dash of Salt
Fresh Dill sprigs

I just snap the stem off the beans and don't break them.  Wash potatoes, leave skin on and add just enough water in a kettle to cover the potatoes, dash of salt.  With a lid on the pan, boil until tender, just tender.  Add green beans, don't stir in.  Boil 5 minutes, leave lid in place and remove from heat.  Let steam for 20 minutes. Gently stir beans into potatoes and sprinkle dill sprigs before serving.

Baked Spaghetti Squash

I am a huge fan of squash and eggplant.  When the garden is in full swing, I replace pasta with these vegetables.  Spaghetti squash is a delicious, nutritious, and low calorie replacement, and it remains al dente.  It makes the most perfect baked spaghetti.

Cut squash in half, remove seeds, and bake open side down in a glass pan with just a bit of water at 325° for 35-40 min.  While baking prepare your favorite spaghetti or marinara sauce.  Allow squash to cool, then with a fork, just whisk out the flesh.  Wonderful spaghetti that will hold up to baking and even reheating.  Using same pan, spread the squash evenly and cover with sauce, and bake 30 minutes, add cheese and bake 20-30 more.      

Serve with fresh salad and garlic bread.  

Calories in 1 cup of spaghetti pasta:  221

Calories in 1 cup of spaghetti squash:  42