扁豆三文魚，橙味三文魚，烤雞腿，蒜薹雞絲，苜蓿雞絲，Ratatouille

幾個簡單的家常菜。這麽熱的天，誰都不願意在爐子前揮汗如雨。請客的時候，做三四個涼拌菜和沙拉，再做個簡單的主菜，最容易是烤或蒸。用pita 或者tortilla卷著吃，小孩子覺得很好玩，吃得特別開心呢。

Salmon with Lentils

完全照Ina Garten的方子。大力推薦推薦！！這個lentil我現在每周都要煮一次，真的很好味道！
Ingredients
• 1⁄2 pound French green lentils (lentilles du Puy)
• 1⁄4 cup good olive oil, plus extra for salmon
• 2 cups chopped yellow onions
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 1⁄2 cups Chicken Stock
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 4 (8-ounce) center-cut salmon fillets, skin removed
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

跟蘇姐姐學的Ratatouille。謝謝蘇姐姐！甜甜軟軟的，真的非常好吃啊。

1個紅甜椒, 2個甜洋蔥(Vidalia onion), 5-6粒蒜, 切小後中火用初榨橄欖油炒軟,
加入1個切成大丁的大茄子, 再炒軟, 加入4-6個番茄 (用了4個 Roma tomatoes覺得不夠, 又用了一些小的, 很甜), 一點迷迭香(rosemary) 和百裏香(thyme)碎, 鹽, 胡椒, 改小火, 蓋蓋, 燜煮約20分鍾, 倒入一罐鷹嘴豆, 再煮10分鍾, 最後拌入羅勒碎(basil)。

泰式烤雞腿

香菜根與蒜頭切成碎末，混合黃薑粉與少許胡椒粉，魚露和椰奶，將雞腿醃浸其中幾小時後，皮朝上用350度烤六十分鍾。
這道菜很香,各種香料都平衡得恰當.

中式烤雞腿

我用 Ming Tsai的 方子,每次都深受歡迎.這次請的客人一人連吃了三隻雞腿!讓廚娘特別有成就感.
1/3 C soy sauce
1/2 C brown sugar
1/4 C rice wine
1/4 C sesame oil
1 inch piece of ginger (sliced and smashed)
4 garlic cloves (peeled and smashed)
2 scallions (cut into 1 inch think diagonals)
10 drumsticks

make 1 or 2 deep slashed on the thickest part of the drumstick.  Put into a gallon size zip lock bag; pour into sauce and marinate overnight.

鹵豆幹

超級簡單，半杯醬油＋半杯水，一點八角，一點花椒，加進豆幹，放電鍋裏蒸。涼了切塊。

橙味三文魚


跟熊貓媳婦學的,今天晚上請客的主菜呢,賓主盡歡.謝謝熊貓媳婦!
喜洋洋橙味三文魚

香菜烤鱈魚
別看其貌不揚，味道不錯的呢。

鱈魚味道很淡,簡單地用鹽,胡椒,香菜,400度烤20分鍾就好.

蒜薹炒雞絲
蒜薹是老公最喜歡的蔬菜，可惜這裏幾乎買不到.最近回達拉斯在99驚喜地又遇見蒜薹，趕快學蘇姐姐的蒜薹肉絲  複製一個。

我的方子有一點點不同：
1.雞胸肉切絲，用鹽和太白粉醃。
2.炒鍋下一點油，加入蒜薹炒一炒，再入雞絲，翻炒幾分鍾，加鹽。雞絲熟了，蒜薹也熟了,千萬不要炒過頭了。

蒜薹有種特殊的甜甜味道，全家都搶著吃啊。

苜蓿雞肉
做法:
1.炒鍋多一點油煎蛋,盛出.
2.下木耳稍微炒一炒,加雞絲同翻炒,再加雞蛋拌炒.用鹽和醬油調味,加一點蔥花.
真香,木耳和嫩嫩的炒雞蛋真是絕配啊.


最受小朋友歡迎的shrimp scampi pasta

偷懶，用店裏賣的scampi醬，蝦子煎一煎，加了scampi醬，倒在pasta上麵就好了。

大家國慶好吃好玩！