Tell All - Salmon with Sweet & Spicy Rub

How goes it with the salmon?

Here is some good information on Salmon from Seafood Watch.
http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=17

Check out their chart of alternatives as well.

A New Ellie Krieger Book Planned for November 2009

Hi All,

I was perusing Ellie's website today and saw that she is publishing a new book in November 2009:

Coming soon…
So Easy
Luscious Healthy Recipes for Every Meal of the Week
(Wiley, November 2009)

I make eating well easier than ever with delicious recipes that are real solutions for every meal of the week- from breakfast in minutes and easy-pack lunches to rush hour dinners and sweet treats that are ready in a flash. Plus there are breezy recipes for when you have a little more time and you want something special but you don’t want to fuss. This book is all about maximum reward for minimum effort.

I am excited for a whole bunch of new recipes that we can all cook together!

Did you also know that...

* Ellie has a blog, too. If you are interested, you can find it here.

* The Food you Crave was nominated for a 2009 James Beard Foundation Award for the Healthy Focus category. Congrats to Ellie!

New Member

Let's all welcome Jen of Notes from the Table to Craving Ellie in my Belly.

I am a stay at home mom who is obsessed with food and cooking. I love to find economical ways to prepare tasty meals to share with my family and friends. I love to experiment with new ingredients, and I try to keep all of our meals fresh and somewhat healthy. I love ethnic cusines and I try to stay away from processed foods as much as possible. I like to fit some vegetarian meal choices into our rotation at least two to three times a week, too. I love writing and I enjoy the creative outlet that blogging allows me. I live with my husband, son, and a pack of crazy pets. My blog is http://notesfromthetable.blogspot.com/ and I am really looking forward to being a part of CEIMB!!!

We are all happy to have you join the group. Welcome!

Tell All - Buffalo Chicken Salad with Blue Cheese Dressing

Thoughts on this dish go here.

If you don't love blue cheese - are you going to skip this week or what are your ideas on a variation.

New Idea...Looking For Some Feedback

Hi All,

The idea that we have been toying with of late is each week we will award 1 or 2 of our bloggers with the honor of "Best of CEiMB this Week" or something of that ilk. We would most likely include a picture and/or a blurb from the post here on Friday evening to make sure that any later postings can be included.

If your post is a winner, we would post it on CEiMB with a link to your post and congratulatory sentiments from us :) Nick has also been acquiring some basic photo editing skills for use at our own blog, and we will put them to use here, too. If he feels that the photo has potential to be accepted by Tastespotting, Photograzing, or Food Gawker, he will do some minor editing and submit it.

We think it could be a fun way to recognize great food writing and photography within the group and challenge everyone to take great pictures of the CEiMB meals. In addition, submitting photos to the various food porn sites is a great way to get more exposure for this blog and those blogs of our members, and that can only mean good things for everyone involved.

I don't want people to feel as though we are stealing their content or their right to submit their photos directly to the sites themselves. That is not our intention at all. You would be able to opt out of this completely or if there is a particular week that you don't want us to include your post, you can simply email me when you publish your post and let me know. I would add something to the rules that reflects this so everyone knows how to proceed if they want to opt out.

We would really like to hear what everyone thinks about this. This group is all of ours and Nick and I don't want to impose our ideas on everyone if you don't like them. Please leave your comments here or feel free to email me directly at cravingellieinmybelly at gmail dotcom.

Thanks!

More New Members

Hi All,

I am pleased to welcome 2 new members to the group:

Amanda of Oddball Oven Mitt

I am a stay at home wife and mother. I unschool three of my four children in sunny Florida. Florida has only been our home for eight months. Before seeking the warmth of Florida we lived in rural Vermont. Vermont is where I learned to love GOOD food and make it even on our tight budget. There is nothing that can rival real foods cooked from farm fresh eggs (we had our own chickens), wholesome milk, cheese and meat from cows who get outside to eat the grass, naturally raised (often organic) produce plucked from the Earth in my own garden or others. These days we live a more suburban lifestyle and I rely more on what I find on sale in my local ethnic markets and grocery stores. The stores here cater to the spanish speaking population in the area and that means plenty of fresh produce at great prices so cooking well is easy. My husband and I both battle with our weight so I need to add some lighter dishes to the menu and cooking Ellie style seems like a good way to do that as well as add some variety to the menu. Many times when I cook you will see that I put a frugal spin on the recipes I am cooking, that is a necessary evil and I hope that it inspires people

and Jessica of A Singleton in the Kitchen

I'm a displaced Texan living in Washington, DC while I get a masters in English Lit. I love it up here but I miss having people to cook for. This past summer I got hooked on reading food blogs and I finally decided that I wanted to have my own food blog. I've wanted to join the CEIMB group for a few months now but I was trying not to add another cookbook to my collection (which is rapidly outgrowing the very small amount of space that I have!). But, every week I read the CEIMB blogs and the food looks so tasty and healthy that I decided to join!

Welcome to both of you!

Tell All - Chicken with Mango Barbecue Sauce

What's the word on the chicken? What is everyone serving this with?