I have been relearning living the single life for 10 months now. Really, since my ex was "working so hard" last summer, it's been longer than that. I don't need to dwell on hurtful old news. This lady is dedicated to forward motion and momentum is strengthening day by day. Therefore, I am thankful for here and now.
Yesterday, I returned home from reconnecting with family who live simply too far away. The distance, however, helps us appreciate those precious minutes when we get to see each other all the more. That's the benefit. Once I unpacked the car, I chose to enjoy the patio, read the paper and relish the August heat. Leaning back in my rocking chair, I noticed my prolific basil and lazily gave it a trim. Basil wafted in the air. It's pesto season!
I peeked in the freezer and spied a fillet of salmon -- can't get more perfect than that! I am bound and determined to stay away from the store. I'm one person in this kitchen, damn it, use what's here. I scavenge around: spaghetti squash, nuts, Parmesan cheese and garlic. I'm set.
The spaghetti squash was about a foot long and 6 inches in diameter. This item required immediate attention for the next night's dinner: 1) I cut off the top of the squash (the stem's base) and then halved it lengthwise; 2) I then scooped out the seeds and lay the two halves in an oblong pan with about 1/2" of water; 3) I baked the squash at 350 degrees F for 90 minutes; 4) then removed the pan and contents from the oven; 5) removed the squash from the pan; 6) emptied the water out of the pan; 7) let the squash cool in the frig overnight.
It's now about an hour before dinner-time: 1) preheat the oven to 375 degrees F; 2) spray a little bit of Pam on a sheet of aluminum foil that is large enough to wrap a 6 - 8 oz. salmon filet; 3) center the salmon filet on the sprayed foil; 4) sprinkle the filet with onion salt and freshly ground pepper; 5) then lay a couple of slices of lemon on top and seal the foil, so that it won't leak in the oven; 6) put the aluminum foil wrapped filet on the oven's center rack on the right hand side.
Once the salmon filet is in the oven, it is time to tend to the Spaghetti Squash Pesto: 1) use a fork to scrape the squash out of both halves/squash shells; 2) put your forked squash in an oven proof bowl; 3) fluff the squash with your hands, so that it's all "pasta-like"; 4) I pulled pecans and Brazil nuts out of my jar of mixed nuts and chopped those up, producing about a third of a cup of evenly chopped nuts (Better Homes & Gardens recommends walnuts); 5) mince however many cloves of garlic that suits your taste buds (I minced 3); 6) pack a measuring cup with clean basil leaves and then chop; 7) chop some parsley and mix with the basil; 8) drizzle 2 to 3 tablespoons of extra virgin olive oil over the spaghetti squash, sprinkle some freshly ground pepper over that and mix with a fork; 9) add the chopped nuts, basil and parsley; 10) cover the baking dish filled with the Spaghetti Squash Pesto mixture with aluminum foil and seal; 11) place the baking dish in the oven on the left side, next to the salmon; 12) turn on your timer for 30 minutes.
Singles, pamper yourselves! Put together a pretty dinner plate: 1) when your oven timer beeps, your kitchen should be wafting a nice mix of salmon and basil; 2) pull everything out of the oven; 3) gently spoon your Spaghetti Squash Pesto evenly on your dinner plate; 4) sprinkle Parmesan cheese on top of your Spaghetti Squash Pesto; 5) add freshly ground pepper, if you would like; 6) gently remove the salmon filet out of the foil, so that the skin remains on the foil; 7) place your skinless salmon filet in the center of your Spaghetti Squash Pesto covered with Parmesan and freshly ground pepper; 8) garnish your plate with a basil sprig and/or sprig of parsley, along with a slice or two of lemon.
What kind of beverage are you going to pamper yourself with? White wine or sparkling water with a lemon wedge.
A mighty fine meal to help a solo eater be thankful for here and now.