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WELCOME to Nancys World

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SALMON WITH WILD HERBS

 1-2 POUND FRESH SALMON


½ bunch CUT AND FRESH SORREL

1. PUT OVEN ONTO 400 DEGREES


2. SPRAY COOKIE SHEET WITH NON STICK SPRAY


3. WASH AND PAT DRY FISH AND PLACE ON COOKIE SHEET


4. COOK APPROX 20 MINUTES, **** TEST WITH THERMOMETER UNTIL INTERNAL 160 DEGREES*****

5. TAKE OUT OF OVEN AND PUT ON CHOPPED SORRREL AND COOK ANOTHER 1-2 MINUTES TO BRING FLAVOR INTO FISH


6. ENJOY!!!

Sour Dock, Red Sorrel,


Rock Sorrel


Rumex acetosella



Has lemony-flavored leaves,


Rich in vitamins A, B complex,


C, D, K, and E. It also contains


minerals, including calcium, iron,


silicon, magnesium, sulfur, zinc,


manganese, iodine, and copper.

Fish Cooking Temperature

Temperature Chart

for

Fish and Seafood Cooking 

Fish (steaks, filleted or whole)

140 degrees F

meat is opaque and flakes easily




Tuna, Swordfish, and Marlin

125 degrees F

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor.




Shrimp

See below


Medium-size, boiling

3 to 4 minutes

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor

Large-size, boiling

5 to 7 minues

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor

Jumbo-size, boiling

7 to 8 minutes

Cook it until medium,rare (don’t overcook it or the meat may become dry and lose its flavor




Lobster

See below 


Boiled, whole - 1 lb.

12 to 15 minutes

The meat will turn red and opaque in middle when cut

Broiled, whole - 1 1/2 lbs.

3 to 4 minutes

The meat will turn red and opaque in middle when cut

Steamed, whole - 1 1/2 lbs.

15 to 20 minutes

The meat will turn red and opaque in middle when cut

Baked, tails - each

15 minutes

The meat will turn red and opaque in middle when cut

Broiled, tails - each

9 to 10 minutes

The meat will turn red and opaque in middle when cut




Scallops

 See below 


Bake

12 to 15 minutes

The meat will have a milky white or opaque, and firm texture

Broil


The meat will have a milky white or opaque, and firm texture




Clams, Mussels & Oysters


Cook to the point at which the shells open - throw away any that do not open

Oriental Style stir-fried wild vegetables

Ingredients :

1 – 2 bunches purslane

½ - 1 bunch lambs quarters

¼ bunch pepper grass (to make ½ tsp ground pepper)

1 small onion ( or chopped wild onion )

½ tsp chopped garlic

1 tbl spoon soy sauce

½ tsp sugar

½ tsp sesame oil

2 tbl spoon vegetable oil

1.Wash wild edibles and shake dry.


2. peel off peppergrass seeds and dry in oven,


3.peel off lambs quarter leaves and chop fine.


4. break off hard lower stems on perslane and discard, chop perslane semi fine.


5. Chop onion.


6. After pepper grass is dried in the oven, grind into a fine powder.

7. Heat oil on med to low temp, add garlic, onion, pepper grass, cook until fragrant.


8. Toss in greens, stir fry 1 – 2 minutes.


9. Add sesame oil and soy sauce and mix quickly.


10. Add salt to taste.

Pepper Grass

Lepidium virginicum

A substitute for black pepper.

Plant has protein, vitamin A & C

Purslane

Portulaca oleracea

Contains essential fatty acids,

calcium, potassium, and vitamin A


Lambs Quarters 

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