salmon chowder

From 01/05/2012 (by Eye-Fi)

This is a good chowder. A really good, chunky chowder- I think the dill is what makes it- yum!

Ingredients

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• 1/2 pound Cheddar cheese, shredded

Directions

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

tuna salad (with curry powder and Parmesan)

A easy on-the-go dinner (especially for a Friday)- we packed these tuna salad sandwiches to eat at the Children's Museum before their Member's Holiday Event yesterday. And I'd have to say it was some of the best tuna salad I've had. I doubled the recipe and added some celery to, too. And less mayo than called for, which, to me always seems like a good plan.

Ingredients

• 1 (7 ounce) can white tuna, drained and flaked
• 6 tablespoons mayonnaise or salad dressing
• 1 tablespoon Parmesan cheese
• 3 tablespoons sweet pickle relish
• 1/8 teaspoon dried minced onion flakes
• 1/4 teaspoon curry powder
• 1 tablespoon dried parsley
• 1 teaspoon dried dill weed
• 1 pinch garlic powder

Directions

1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

Here is the original recipe/source.

marinated salmon with mango-kiwi relish

I doubt anyone is as tired as I am of seeing Chicken Thigh Supper pop up on here week after week after week. It was good but not THAT good.

image via www.cookinglight.com

I plan on making this tomorrow for our fish Friday (recipe courtesy of Cooking Light Magazine circa March 2004)-- maybe with some sweet potato fries and some arugula salad (my new favorite). I love when it's time to cook for a new season! And I LOVE salmon.

Ingredients

Salmon:

• 1 tablespoon honey
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray

Relish:

• 1/2 cup diced peeled mango
• 1/2 cup cubed peeled kiwifruit
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh orange juice

Preparation

• To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
• While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
• While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.
  

po'boy sandwiches

From 04/23/2010 (by Eye-Fi)

I was going to make these last Friday, but we had no power from 3:50-9 pm or so, so cooking the fish was out (and I ended up having to throw out the fish fillets I had thawed). We tried it this week instead- served with canned peaches.

Fish Fillets

1/4 cup cornmeal
3 TBSP Old Bay Seasoning/other seafood seasoning
4 boneless firm fish fillets (~6 oz each)
1/4 cup vegetable oil

Topping

1/2 cup Tartar Sauce (I made my own with light mayo, relish and lemon juice)
1 TBSP minced red onions
3-4 romaine lettuce leaves, cut into rough shred

4 kaiser or sub rolls
1 tomato

Place cornmeal and Old Bay on plate and mix well. Press fish into it to coat it. Heat the oil in skillet on med. high heat, until hot but not smoking. Add fish and cook 3-4 minutes on each side or until fish flakes easily when tested with a fork. Place fish on paper towel to soak up excess oil.

While frying fish, in a bowl, stir together the Tartar Sauce and onions, add the lettuce and toss until evenly coated. Toast rolls and slice tomato.

To make sandwiches, place a fish fillet on the bottom half of each roll. Spoon on some topping, add tomato slices, and cap with top half of roll.


Recipe from Moosewood Restaurant Simple Suppers.

salmon chowder

I love cooking hot soups on frigid snow days. It's been snowing for days straight now, with short let-ups here and there, but I'm tired of being home bound. I refuse to go out in this mess with the kids. Anyway, tonight, we had delicious salmon chowder, served with bread, salad and french beans. Here's the recipe. I haven't decided what to make for dessert yet, but I've decided we need something yummy to celebrate Mike finishing his very last day at Intel today. Congratulations, love!

Ginger glazed tilapia and south of the border chicken enchiladas

Ginger glazed tilapia

4 tilapia fillets
3 T brown sugar
2 T honey
3 T soy sauce
3 T balsamic vinegar
3/4 tsp freshly grated ginger root (or 1/4 tsp. ground ginger
1 clove garlic
2 tsp. olive oil
1/4 tsp salt
1/4 tsp pepper
1 T olive oil

In a mixing bowl, stir together all ingredients except for fish and 1 T olive oil. Place fish in marinade and refrigerate for at least an hour. Fry fish in olive oil over med high heat for 3-4 minutes before adding the rest of the marinade. Bring to boil and allow to reduce to glaze consistency. Fish is done when it flakes easily with a fork. Spoon glaze over fish and rice.

We had ours with mixed veggies and peaches-- very flavorful.

***

Our friends, the Mehaffeys, joined us for dinner last night, and we had these enchiladas.

South of the border chicken enchiladas

4 boneless chicken breasts, cooked and cubed
2 T butter
1/2 cup onion
1 garlic clove, minced
1-16 oz. can of tomatoes, undrained
1-8 oz. can tomato sauce
1-4 oz can diced green chiles, drained (we skipped this step because of the kids)
1 tsp sugar
1 tsp cumin
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
10-12 corn tortillas
1 1/2 cups lite sour cream
4 cups montery jack cheese

grease 9x13 baking dish. preheat oven to 350.

Enchilada sauce: melt butter in med. saucepan, then saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, green chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop for ~20 min., until heated through and seasonings are well-blended.

To assemble enchiladas, soften tortillas in warm skillet, then dip each side in tortilla sauce. Fill enchiladas with 1/3 cup chicken and sprinkle with 2 T cheese, then roll up and place seam side down in baking dish. Blend sour cream into remaining sauce. Pour sauce over enchiladas and sprinle with remaining cheese. Bake uncovered 35-45 minutes until sauce is bubbly and cheese is melted.

We served with refried beans, strawberries, cantaloupe, corn on the cob, ships and salsa (and lime jello with pineapple)

Experimenting=(sometimes) yummy

I keep trying to experiment with different recipes-- though it usually happens on its own because I don't have all of the ingredients to certain recipes, and I'm not a fan of measuring. Anyway, I made this fish the other night (substituted for what I was planning on making Friday night), and it was delicious. Of course, it was pretty simple, so I couldn't go too terribly wrong.


In a large bowl, I mixed some soy sauce (about 3 TBSP), some Tabasco sauce (about the same) and a dash of white cooking wine all together. I put the fish fillets (4 in all) one at a time into the mix, coating them well. Meanwhile, I heated some olive oil over med. high in a skillet then added the fish, cooking about 3-4 minutes on each side. I set the fish aside and added some onions to the skillet (though I maybe should have added them with the fish). Once they were translucent, I added a can of diced tomatoes, some garlic powder, salt and pepper and let everything cook a little longer. Serve the sauce over the fish. Voila.

Served with baked sweet potatoes, green beans and whole wheat rolls.

Easy peasy

Dinner the last two nights has come from Ziploc bags--flavorful the easy way.

Tonight-- Garlic lime salmon, baked potatoes (mine was sweet, Mike's was Idaho) & pineapple

Garlic Lime Salmon

1/4 cup olive oil
1 onion, chopped
2 cloves garlic, pressed
2 TBSP lime juice
4 salmon fillets

Add first 4 ingredients to bag, squish around to mix. Add salmon, turning several times to coat evenly. Let sit in fridge for an hour.

Place salmon on broiler pan and broil 5 min. or more, then turn over and cook other side a few mins- done when flakes off easily with fork.

Thursday night- Rosemary chicken, brown rice, spinach salad with tomatoes and cucs, gala apples

Rosemary Chicken

5 TBSP olive oil
3 TBSP lemon juice
6 cloves garlic, pressed
1 1/2 tsp dried rosemary
6 boneless skinless chicken breasts
Salt and pepper to taste

Combine 4 TBSP olive oil, lemon juice, garlic and rosemary. Place chicken in bag and refrigerate (Do in morning so it will be ready by dinner- turn bag a few times throughout day).
In skillet over med. high heat, heat remaining olive oil and cook chicken for approx., 5 min. on each side, depending on thickness. Salt and pepper to taste.

Cleaning out the fridge and pantry

Tuesday dinner-- Peppercorn and Garlic Tenderloin, Basmati medley rice, spinach salads with tomatoes and cucs and nectarines.


Wednesday dinner-- Tuna casserole, leftover pumpkin walnut bread, grapes.

For the tuna casserole, I just tossed all of the ingredients (just whatever sounded good) in a large casserole dish and heated it at 350 for 15 minutes. It turned out really good.

1 pkg 12 oz. Healthy Harvest whole wheat egg noodle shaped pasta, cooked
half a bag of frozen peas
1 can low sodium, low fat cream of mushroom soup
2 6 oz cans tuna, drained

Top with low fat mozzarella cheese.

Baked Fish with Tomatoes and Olives

Another favorite from Saving Dinner tonight. We served it with roasted potatoes, carrots, and brown rice.