Our prayers are with everyone that has or will be affected by Hurricane Matthew.
Yesterday was hectic-running around trying to get ready for our trip to the Texas Hill Country and attempting to piece together my Halloween costume. So far neither has been going very well. I don’t sew-never learned, so I figured I could try to sew a few things onto a dress-Bahahahahaha. I am managing to get it done though. Today it is going to be raining so it will be a good project to stay on. Wish me luck 🙂
For dinner last night I made a Salmon vegetable stack. It was pretty big so I only ate half of it and am having the other half for breakfast.
- 1 salmon filet, baked and shredded
- 1/4 cup savoy cabbage, shredded
- 1 carrot, shredded
- 1 ear fresh corn, slightly cooked
- 1 fresh jalapeno, diced
- 1/2 avocado, mashed
- cooking spray
Preheat the oven to 400 degrees F. and cook salmon. Mix the cabbage, carrot and avocado. Place a 4″ tube pan on a plate and press the cabbage mixture into the bottom (I use a piece of pvc pipe). Top that with the cooked salmon. Mix the corn and jalapeno together and press on top of the salmon. Press down firmly. Refrigerate for 20 minutes. Remove to a plate and lift off the mold. Top with whatever you like. I used a sprinkle of mozzarella cheese, capers, fried onions and a piece of roasted green cauliflower. I need to find a smaller piece of pvc though-that was way to big.
Have a wonderful day !!