June 3, 2015

Poached Salmon Pomodoro

Pomodoro Sauce Ingredients:
1 Tbsp olive oil
1/3 cup diced onion
 (1) 28-oz can diced tomatoes
3 Tbsp fresh basil, chopped
¼ tsp sugar
Salt & Pepper, to taste

Salmon Ingredients:
1 Tbsp olive oil
½ small onion, finely diced
½ cup dry white wine
¼ tsp crushed red pepper (mild; double or triple for some heat)
1 cup stock or broth (use homemade if possible)
1.5 cups Pomodoro Sauce (recipe follows)
40 pitted Kalamata olives, sliced
1 lb salmon fillet, skinned & cut into (4) 4oz pieces
Salt & Pepper

Make the Pomodoro Sauce:
1.      Heat olive oil in a small saucepan over medium heat. Add onion and saute for 1-2 minutes until soft.
2.      Add tomatoes with juices, basil, sugar, salt and pepper. For a smoother sauce, use a potato masher to mash down the tomatoes.
3.      Cook for 5 minutes until the tomatoes soften.
Yield: 3 cups

Make the Salmon:
1.      Heat olive oil in a large pan on medium-high heat. Add onion; saute 1-2 minutes til soft.
2.      Add wine and red pepper. Cook for 3-5 minutes for the liquid to reduce to one-third. 
3.      Add stock, pomodoro sauce, and olives. Bring to a simmer; Reduce heat to medium-low and allow to simmer for 5 minutes.
4.      Season salmon with salt and pepper. Place salmon in pan and return to a simmer. Cover, poaching the salmon for 5 mins. Turn salmon over, cover, and poach for another 5 minutes.
5.      Remove pan from heat. Serve with Roasted Brussels Sprouts.

To serve: Place 1 piece of salmon on each plate. Spoon ¼ of sauce and olives over top. Add 1 cup vegetable, such as Roasted Brussel Sprouts, alongside.

Makes 4 servings

Roasted Brussels Sprouts

This is my favorite way to make Brussels sprouts. The roasting eliminates the bitter taste and allows the outside to brown and char. Just as the browning of onions makes them sweeter, the same goes for these sprouts. They are so yummy right out of the oven that I often have to make a double batch because I know I’ll eat half of it right away! There are so many different seasonings and additions that you can use. Have fun with it and tailor your ingredients to match you main dish. 

Basic Ingredients:
2 lb Brussel sprouts
1 Tbsp Olive Oil
Salt & Pepper, to taste

1.      Pre-heat oven to 350 F.
2.      Wash and trim ends of Brussel sprouts. Cut into quarters
3.      In a medium bowl, toss sprouts first with olive oil to coat, then with salt, pepper, and any seasoning variation or additions you want.
4.      Spread on a baking sheet and bake, uncovered, for 20 minutes.

Makes about 6 1-cup servings.

Possible Seasoning Variations:
2 Tbsp Mrs. Dash Original
2 Tbsp Parmesan cheese
2 Tbsp Balsamic Vinegar
Extra Pepper
1 tsp crushed red pepper

Possible Additions:
¼ cup dried cranberries
¼ cup toasted almond slivers or chopped pecans
2 cups chopped root or hearty vegetables, such as onions, carrots, butternut squat, beets

May 10, 2015

Potato Soup

This soup is very light with a mild potato flavor. It is delicious without being overwhelming. For a thicker soup with a more enhanced potato flavor, use 1 cup less of broth. 

Makes 8 servings. (About 1⅓ cup per serving)

1.5 Tbsp butter
1.5 cup thinly sliced sweet onion
1 cup chopped celery
5 cups (homemade) chicken broth
4 cups cubed potato, with peel
1 cup 1% milk
1 tsp salt
¼ tsp pepper

1. Heat medium saucepan over medium heat. Add butter to melt.

2. Add onions and celery and cook until soft, about 15 minutes

3. Add broth and potatoes; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced with a fork, about 20 minutes.

4. Working in 2 or 3 batches, add contents of saucepan to food processor or blender. Puree until smooth. For a thicker consistency, puree until just smooth or just before smooth. For a thinner consistency, puree longer.

5. Return puree to the pan. Add milk and reheat until warm; do not boil. Season with salt and pepper.

Make it a complete meal:  Add 4 oz. shredded chicken to each serving for a complete meal!

Recipe adapted from Relish Magazine relishmag.com

April 22, 2015

Salmon with Leek Alfredo

Makes 4 servings

2 leeks
8oz pkg fresh mushrooms, finely chopped
2 medium carrots, julienned
½ cup dry white wine
1 lb salmon, cut into four 4oz portions
Salt & Pepper, to taste
2 eggs
¼ cup milk (1% is fine)
½ tsp salt
1 small pinch nutmeg
½ cup grated cheese (pepper jack for some punch or milder like cheddar)
2 cups pasta, cooked 2 minutes under

1.      Cook pasta according to directions, yielding 2 cups cooked. Set aside.

2.      Trim & wash leek: Cut off dark green top and set it aside (save it for another recipe). Take the white and light green part of the leek and cut it lengthwise. Wash under running water. Slice it lengthwise, finely.

3.      Heat oil in skillet. Preheat broiler. Season salmon with salt and pepper. Place on broiling pan sprayed or wiped with olive oil / cooking spray. Set aside.

4.      Add leeks, mushrooms, and carrots to hot skillet. Cook until the leeks are tender, about 5-8 minutes. Add wine and stir, scraping up any browned bits on the bottom of the pan. Cook until most of the liquid has evaporated.

5.      Place salmon under the broiler, 4 inches from heat for 7-10 minutes, until fish flakes easily with fork.

6.      Mix together the eggs, milk, salt, pepper, nutmeg, and cheese. Add pasta to skillet with the leek mixture and toss. Add in egg/cheese mixture; stir about 2 minutes until the eggs are no longer raw.

Recipe adapted from www.recipetips.com “Pasta with Mushrooms and Leeks”