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We will never have true civilization until we have learned to recognize the rights of others. — Will Rogers

Salmon With Indian Spices 2005.04.10.01:42

This is an extremely simple recipe. I was amazed at how quickly and painlessly it went the first time I made it. I recently made it for friends, and they loved it.

I got this recipe from the show, "Everyday Food" on the Food Network channel. Since I don't know if it is published in a cookbook anywhere, I don't know if I am treading on a copyright. If I learn that I am, I'll take the post away.


  • ¼ cup plain yogurt (lo-fat is fine)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 salmon filets, 6-7oz. on average

Combine the yogurt and all the spices. Mix by hand thoroughly until completely blended and smooth.

Place salmon filets on a broiler pan or sheet that has been greased with olive oil or cooking spray. If filets have skin, put the skin side down on the pan. Spread the yogurt/spice mixture over the filets, top only (not on the sides). Spread it thickly, covering the top of each filet as completely as possible.

Put under a broiler for 12-14 minutes, or until filets are cooked through. Remove from oven and serve. The mixture should form a sort of "shell" on the top of the fish.

# [/food/recipes]

More Cooking: A (Semi-)Original Recipe 2005.02.07.02:03

In my on-going quest to cook more and better, I've made the following soup that turned out incredibly good. However, this isn't quite my recipe; it's a combination of the original soup, a recipe from Riverbend's recipe blog, with some changes suggested by a friend who's cooking put a lot of extra weight on my frame. The original is itself very tasty. I made it first, before experimenting, and you may want to as well.

(Eventually, I'll use something like RecipeML, if I find a useful application to make it worth adopting.)


  • 1 cup dry lentils (red)
  • 1 medium onion
  • 1 medium sweet potato
  • 1 ½ teaspoon curry powder
  • 1 ½ teaspoon brown sugar
  • Vegetable or corn oil
  • Salt and pepper to taste

You have two choices for preparing the lentils: Soak them in cold water overnight (at least 8 hours), or cover with cold water and cook at medium heat for one hour. If cooking, check every 15 minutes or so to make sure the water has not completely evaporated. I prefer soaking them in favor of a shorter cooking time.

Peel and chop the onion. Peel and cube the sweet potato. Set both aside.

Empty the lentils and a small amount of their water into a blender or food processor. (If you cooked the lentils rather than soaking them, allow them to cool before this step.) Blend/process until roughly the consistency of applesauce. Add three cups of water and blend again.

Sauteé the onion in 5 tablespoons of oil until golden brown. Add the sweet potato when the onions are about halfway to brown.

Add the lentil mixture to the pot, and set over medium heat. Add the curry powder and brown sugar. Add salt and pepper to taste.

Cook the soup over the medium heat for one hour, stirring as needed.

When done, the soup should be the consistency of cream of mushroom. Depending on how finely chopped and diced, some of the onion and potato will have completely cooked down. The soup will be a greenish color, almost that of split-pea soup.

I usually eat this with baguette bread topped with sliced brie and sprinkled with toasted almonds, the whole assembly put under a broiler until the brie is melted and the almonds browned.

# [/food/recipes]

Who Am I:
Randy J. Ray
Software Engineer


Buy my book!

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