poor mans smoked salmon?

Hey everyone...
Its been a slow summer..and too hot to be in the kitchen. But I felt the need to write this latest post that is inspired by my jewish heritage. When I think back I can remember many Sunday mornings eating bagels and lox with my family. I was watching an old episode of Martha Stewart and she had a guest come on and show how to make lox. This is a poor mans smoked salmon and so easy to do. The tricky part is slicing it against the lines so that it doesn't fall apart.

1 cup kosher or sea salt (not iodized)
1/2 cup granulated sugar
2 tbs lemon zest
Black pepper to taste

Go get yourself a beautiful peice of center cut salmon. Combine your salt and sugar in a bowl and set aside. Season your salmon with the lemon zest and pepper. Put 2 or 3 peices of tin foil on top of each other. Pour a third of the salt-sugar on the tin foil and lay your salmon on top. Pour the rest on top of the salmon and close the tinfoil to make a nice packet. Put in a dish with another dish on top and put a heavy can or weight on top of it. Refidgerate for 24 hours, then rinse of the salt and slice very thinly. And that's it! Lox! How easy is that :)

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its pepper time my friends!!

Ok..so I've never made stuffed peppers before. I've seen them in restaurants. My mother made them when we were kids...I've seen them on every jewish delicatessens menu I've ever been in...but I've always been apprehensive..do I dare say intimidated by the stuffed pepper. How I came to this here, decision to conquer the pepper was this. I've been eating salad w/canned tuna, cottage cheese w/fruit and eggwhites all week. I am freakin bored as hell. That's it...so the search began for the perfect vegetarian stuffed pepper. After looking at a few recipes I decided to follow a basic recipe, substitute where I want to and call it lunch.
So here's my recipe..hope you enjoy!!

3 cups cooked white rice
1 12oz package soyrizo
1 cup of frozen corn kernals
1 28oz can crushed tomatoes.
5 green bell peppers. Tops cut off,seeds and membranes discarded.

Combine the first 3 ingredients in a bowl with a half a cup of the crushed tomatoes and fill each pepper with a half to 3/4 a cup of the mixture depending how big the pepper is. Feel free to add a drop more sauce inside the pepper. Do not pack it to tightly though, for some reason even though the rice is cooked it still expands a little. Put the peppers in a baking dish and cover with the rest of the crushed tomatoes. Pour a little water in the bottom of the dish. Bake in a 350 oven for 1 hour or longer if needed. Depending on how soft you like your pepper. I like mine soft so they were in the oven for a while. They are a touch on the spicy side but of course I had to spinkle some pepperjack on top to guild the lilly just a bit. But if that's not your thing then skip the cheese. So I'm looking forward to this lunch..yuummy!
I hope your inspired to try these..off for now

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