Brian & I have been eating happily in recent weeks – by which I mean both healthy and tasty food, not too much of it, and very balanced nutritionally. It’s something I keep wanting to write about, though I’m not sure what the compulsion is beyond wanting to let the world know that my physical and mental spirits are up these days.
Being partnered again seems to have brought my inner-domestic-goddess out of retirement and this summer I found myself perusing cookbooks and recipe magazines for the first time in years. Dinner parties! Barbeques! Canning! It’s been a lot more time in the kitchen lately and less eating out (with the exception of our holiday in Quebec) – and I am reminded anew of the pleasures found in experimenting with simple ingredients, planning shared dinners with my sweetie, and breaking bread with friends who ooh and ahh appreciatively.
It should be noted that after three live-in partners who did little more than mumble a thank-you at dinner time each night I vowed I was not going to do the domestic thing again. As much as I might try to be a good partner, I certainly have no interest in being anybody’s “wife” at the stage of things (what with the full-on career and union-leading thing that take up most of my time). But (fingers-crossed, please let it be true) it does seem this time things are different. Brian and I actually plan meals together. And cook side-by-side. He goes grocery shopping without being prodded. And if I return home from work later than him, he’s usually already got dinner on the table. Which brings a whole new enjoyment to the process for me. If I don’t feel like it, I don’t cook! And when there’s a big job (like a dinner party) the work is cut in half.
So all of this, plus the fact that eating at home is healthier and more economical, has been encouraging – though it is also making me a little food obsessive with the recipe searches and weekly planning. I should note too that both of us have lost weight in this process of more planned eating – this past year of travel and restaurant-eating has been hell on keeping a healthy weight for me!
In any case, I intend to share recipes here as it occurs to me to do so. In fact, here is one from last night’s dinner. Enjoy!
Mediterranean Salmon Salad
Serves 2 (Modified from Cooking Light recipe)
1/4 cup uncooked orzo
1 (6-ounce) salmon fillets
1 tsp olive oil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1 cup1 torn spinach
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
4 kalamata olives, pitted and chopped
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoons crumbled feta cheese
1. Cook pasta according to package directions, omitting salt and fat.
2. Saute salmon filet in small amount of olive oil – about 5 minutes on each side until fish flakes easily when tested with a fork. Let stand 5 minutes; break into bite-sized pieces.
3. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well. Serve either warm or cool.