Recipe: Salmon and Chanterelles

Last week I prepared a celebratory dinner for my older daughter in recognition of her 16th anniversary of working with the same company. Way to go Beth! 

I don't remember where I first got the idea to put these ingredients together, but I know that it sprang from our love for chanterelle mushrooms, a delicacy that can only be gleaned from the forest (they aren't grown commercially) and is available for just a short season (a few weeks to a month) in the Autumn. 

Ingredients 

• 18 ounces of fresh salmon filet
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1/2 pound crimini mushrooms, sliced
• 1/2 pound chanterelle mushrooms, sliced
• 1/4 cup dry sherry
• 1 cup half and half
• 1 cup fresh wild berries (we used blackberries) or 1/2 cup dried cranberries
• fresh parsley for garnish
• fresh chopped hazelnuts for garnish (optional)

Chanterelles are all clean and sliced and ready for the pan

Chanterelles and crimini mushrooms sauteeing

Add half and half and let it reduce for a few minutes

Instructions

1. Inspect salmon filet for bones. Heat olive oil and butter in large saute pan over medium heat until shimmering. Place filet, skin side down, in saute pan, cover, and saute until cooked through, about 7 minutes (internal temperature of 145 degrees F.)
2. Remove salmon from pan and set aside; cover with foil to keep warm.
3. Add mushrooms to the same pan and cook until they begin to brown, about 5 minutes.
4. Deglaze pan with sherry then add half and half. Continue to cook until the sauce is slightly thickened. 
5. Break the cooked salmon into chunks (bite-size or a bit larger) and add to the pan. Don't include the skin (it should separate from the cooked meat very easily). Simmer for a minute or two to heat through.
6. Serve over rice and garnish with berries, parsley, hazelnuts. (We added cooked broccoli too).

Makes 3-4 servings

There's the salmon in the pan getting all warm and cozy in the sauce

Pasta with Shrimp and Bacon

The Yin and Yang of Food

After surgery or illness have you ever been restricted to a bland diet? You end up eating food that is all the same texture and color. My cat is perfectly content to eat the same kibble day in and day out. But we humans are always looking for some excitement in our meals. It's that lack of "sameness", the contrasts, that make our foods interesting.

Yesterday I made one of those yin-and-yang meals, and it happened quite by accident. It all started with bacon. I had fresh shrimp and some fettuccine--always a good start. I love shrimp because it cooks quickly and can be taken in so many different directions--with a bit of soy sauce and spices you have an Asian-inspired meal, with cardamon you are dining in Morocco, or with chilies and tomatillos you are south of the border.

But yesterday I had some bacon in the frig that would soon be past its prime. I also had a few mushrooms about to expire. So I started to think about combining bacon and mushrooms and shrimp. Sure, you can always wrap bacon around shrimp and toss them on the grill, but I wanted to do something in the kitchen (dang, it's cold out there!) So here's what happened:

Pasta with Shrimp and Bacon

Ingredients

• 1/2 pound pasta of your choice
• 4 slices of honey-maple cured bacon, diced
• 1 cup crimini or button mushrooms, sliced
• 2 large cloves garlic
• parsley, about 1/2 cup (tops only)
• 1/2 cup walnuts, diced
• Zest from 1/2 lemon
• 1 pound of shrimp, shelled and deveined
• 1/2 cup pecorino romano or Parmesan cheese, grated

Instructions

1. Fill a large cooking pot with water and set over high heat to bring to a boil to cook the pasta. (I used fettuccine, but you could use whatever type of pasta you have on hand.) Cook pasta according to package directions; save 1/2 cup of the cooking water then drain the pasta and set aside.
2. Place the bacon in a large sauté pan, and cook it until it is crisped. Remove it from the pan and set aside. Add the mushroom slices and cook over medium heat until lightly browned. Remove from the pan and set aside.
3. Place the garlic, parsley, walnuts, and lemon zest into the bowl of a food processor and pulse until the garlic is pulverized and the walnuts are finely minced.
4. Heat the sauté pan to medium-high heat. Add shrimp to pan and cook until pink, about 4 minutes. Return cooked bacon and mushrooms to sauté pan. Add garlic/walnut mixture and stir together over medium heat. Add cooked pasta to pan. Stir in 1/2 cup of reserved pasta-cooking water. Season to taste with salt and/or pepper if desired. If you like a bit more heat with your meal add a pinch of red pepper flakes.

So Why is This Recipe Different?

Sweet shrimp play against the salty taste of the bacon. Acidic lemon vs. the bite of garlic. Toothsome pasta vs. crisp parsley. The crunch of walnuts vs. the creaminess of romano cheese.

The point isn't to use these specific ingredients. Just think about complements and contrasts in your everyday meals. If you don't have shrimp, substitute chicken. If you don't have parsley, use another fresh herb. No romano? Any other firm cheese would do. No bacon? What else is hiding in your frig that might impart a smoky taste? Perhaps a bit of sausage or kielbasa?

By the way, the husband all but licked the pan. I hope you can find a way to make this dish your own and enjoy it too!

Source: Image by Jumi Kang from Pixabay 

Recipe - Butternut Squash Lasagna with Fennel and Gorgonzola

Serendipity

I pity my cat.

Every day he eats the same chicken kibble--crunch, crunch, chew, chew. Day in and day out he always knows that breakfast, lunch, and dinner will be served at precisely the same time....and he will receive precisely the same thing, day after day after day.

Despite the obvious luxuries of sleeping 20 hours a day, not paying rent, and "owning" the entire universe, I could not be a cat.

I love diversity. I love surprise.

And when cooking, I love to create contrasts in the foods I serve to my friends and family. Pairing creamy with crunchy, or sweet with savory is what makes food interesting and enjoyable. Even the lowly scoop of vanilla ice cream is elevated (no pun intended) when placed atop a crisp waffle cone.

Last evening I experimented for my family and found a serendipitous combination of sweet and savory that they raved about.

Butternut Squash Lasagna with Fennel and Gorgonzola

Cook Time

Prep time: 30 min

Cook time: 20 min

Ready in: 50 min

Yields: 4 servings

Equipment You Will Need

• Large pot for boiling water to prepare pasta sheets
• Large (10- or 12-inch) sauté pan
• Large-rimmed baking sheet
• Parchment paper
• Sharp knife and cutting board or mandolin for slicing
• Four 8-ounce ramekins

Ingredients

• 4 tablespoons unsalted butter, divided
• 2 cups (1 large bulb) fennel, thinly sliced (reserve green fronds for another use)
• 1 medium onion, thinly sliced
• 2 cups butternut squash, peeled, seeds scooped out, and thinly sliced
• 1/2 pound cremini mushrooms, sliced
• 1/2 pound chanterelle oyster mushrooms, wiped clean and sliced
• 2 tsp. garlic, finely minced
• 2 tsp. fresh rosemary, finely minced
• 1 jar Alfredo sauce
• 1 package of no-boil lasagna noodles, (see note below for specific instructions on how to prepare for this recipe)
• 1 cup Parmesan cheese, shredded
• 1/4 cup Gorgonzola cheese, crumbled

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with a sheet of parchment paper.
2. Place the sliced squash in a single layer on the baking sheet. Bake for about 10 minutes or until tender and the squash begins to brown. Remove from oven and set aside.
3. While the squash is baking, heat the sauté pan over medium-high heat. Add 2 tablespoons of the butter; when the butter has melted and begins to foam add fennel and onion. Sauté until fennel and onions are softened and begin to brown. Remove the fennel and onion to a bowl and set aside. Return sauté pan to heat.
4. Add the remaining 2 tablespoons of butter to the pan. When melted add the mushrooms, garlic, and rosemary; stir until the mushrooms release their moisture and begin to brown. Remove from heat.
5. Now begin to assemble the ramekins. Place the ingredients in each ramekin as listed below:
6. 1 tablespoon of Alfredo sauce in the bottom of each ramekin, then 1 lasagna square.
7. 1/4th of the squash mixture is followed by 1 tablespoon of sauce and 2 tablespoons of Parmesan cheese.
8. Another lasagna square, followed by 1/4 of the fennel/onion mixture. Top with 1 tablespoon of sauce and 2 tablespoons of Parmesan cheese.
9. Another lasagna square, followed by 1/4th of the mushroom mixture. Top with 1 tablespoon of sauce.
10. One last lasagna squared followed by 3 tablespoons of the Alfredo sauce and 1 tablespoon of the Gorgonzola.
11. Place in oven and bake 20 minutes or until bubbling. Remove from oven. Allow it to sit for 5 minutes before serving.

About "cooking" those no-boil lasagna noodles

Yes, I know--no-boil lasagna noodles are promoted as "no cook". However, if you want to use them in individual-serving dishes (as we do in this recipe), you need to be able to cut them into smaller pieces. Here is how you do it:

• Bring a large pot of water to boil
• When the water is boiling, turn off the heat
• Drop the lasagna sheets into the pot of hot water.
• Set your timer for 10 minutes.
• After 10 minutes your pasta sheets will be pliable--al dente--ready to cut to size for your individual-serve ramekins.

A Few Words about Blue Cheese

Blue cheese has a distinctive, pungent taste, but not all blue cheeses are created equal. The most popular blue cheeses are Cambozola, Gorgonzola, Maytag Blue, Roquefort, and Stilton.

1. Cambozola is a German cheese. Unlike other blues, it is creamy and has a much milder flavor. If you are a blue cheese newbie, this might be a good one for you to start with.
2. Gorgonzola is the blue cheese of Italy. Italian-made Gorgonzolas (Gorgonzola dolce) are creamy and mild; domestic versions made in the United States are sharper and more crumbly.
3. Maytag Blue is an American blue cheese--it is quite crumbly and pungent.
4. Roquefort is a French sheep's-milk cheese and is considered to be one of the finest of the blue cheeses.
5. Stilton is made in England. It's firmer and milder than Roquefort or Gorgonzola.

A Few Suggestions

• I have a friend who does not like squash. The amount of mushrooms and/or fennel could be increased, or one could substitute carrots for the squash. Slice them thinly on the diagonal and cook for 2 minutes in boiling water before roasting in the oven.
• Want to add a bit of crunch? After the lasagna is baked, top each serving with some toasted hazelnuts or pecans.
• Gotta have meat? Crisp cooked crumbled bacon can be added to each serving after removing from the oven.

Photo Credit: Image by DonMarciano from Pixabay 

Scalloped Potatoes with an Italian Twist

If you've been reading for a while, you will know that I have a love affair with potatoes--the perfect go-with-anything food, full of nutrients, fiber, and low in calories (unless you prepare them the Carb Diva way).

Last night I was preparing dinner--two beautiful tilapia fillets that I topped with a crust of panko, grated Parmesan, and oregano. (Yes, I also love Italian food, but that's another story for another day). I wasn't in the mood for polenta or risotto. I wanted potatoes and was determined to give them an Italian flare. And "Scalloped Potatoes with an Italian Twist" were born.

Photo Credit: Photo by Some Tale on Unsplash

Carb Diva's Italian Scalloped Potatoes

Ingredients

• non-stick cooking spray
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 6-8 medium-sized new potatoes (see note below)
• 2 cups chicken or vegetable broth
• 2 tablespoons basil pesto
• 1 large beefsteak tomato, seeded and chopped

Instructions

1. Coat the bottom and sides of a 1-quart casserole dish with non-stick cooking spray. Sprinkle in two tablespoons of the Parmesan cheese, rotating and tapping the dish to cover the bottom and sides with the cheese. Set aside.
2. Slice the potatoes about 1/8-inch thick. You should have about 3 cups of potatoes. Place in a wide saute pan and cover with broth. Simmer over medium heat until the potatoes are almost done. You should be able to pierce one of the slices with the tip of a knife, but there will still be some slight resistance. You don't want the potatoes to be soft--they will finish cooking in the oven.
3. Use a skimmer to remove half the potatoes; place them in the prepared casserole dish. Dot on the basil pesto, and then cover with a layer of chopped tomato. Place the remaining potatoes on top and cover with the 1/2 cup of Parmesan cheese.
4. Carefully pour the remaining broth over the potatoes. It should almost come to the top layer.
5. Bake at 400 degrees for about 20 minutes or until it is bubbly and the cheese begins to brown. Allow to sit 5 minutes before serving.

NOTE: You can use red, white, Yukon gold, or a combination of these. I left the skins on my potatoes, but if you prefer you can peel these before cooking.

Chicken Tart in Puff Pastry

I Have a Crush on Curtis Stone!

I did not use that title simply to drive more traffic to my article. Really, I didn't.

Those of you who know me know that I love my husband more than words can express. This year we will celebrate our 42nd anniversary. And, just like aged cheese, yes it does get better with age. (OK, my kids are probably rolling their eyes about now).

But ... do you remember when "Take Home ChefHome Chef" was on TLC (The Learning Channel)? No matter what I was doing, when 4 o'clock rolled around I would stop, turn on the TV, and for 30 minutes smile and sigh and swoon a little over Curtis. For those of you who have not heard of Curtis Stone (really? You must be from another planet), he is a professionally-trained chef from Melbourne, Australia who has cooked in the finest restaurants in Europe. He worked at the Mirabelle, London as Sous Chef, helping create the Mirabelle Cookbook.

Eventually, he became Head Chef at Quo Vadis in Soho, London. Curtis was included in a book about London's finest chefs titled "London on a Plate." The book led to Curtis getting an agent and a number of opportunities within the media. And the rest, as they say, is history.

Yes, I idolize him for his brain. (And did I mention that he was included in the 2006 People Magazine list of 100 Sexist Men?)

{{sigh}}

In December a few years ago, my younger daughter asked me what I wanted for Christmas. "Curtis" was my reply. Well, she couldn't actually give me Curtis--the shipping costs would have been exorbitant (after all, he's 6'4"!). But she gave me one of his cookbooks, and a wonderful one it is.

"Cooking with Curtis—Easy, Everyday, and Adventurous Recipes for the Home Cook" presents traditional seasonal favorites. And for each "featured" main ingredient there are three separate recipes—one for the novice, one for the semi-experienced cook, and one for the pro.

Today I leafed through the book searching for something special I could prepare for my husband (still my No. 1 guy!) and my older daughter. And my eyes landed on "Pigeon and Foie GrasTart." 

Why? I have no idea. I'll never eat pigeon (but I can substitute chicken breast). And, do you know what foie gras is? I do and I'll NEVER go there. So what could I use instead? What about the mushroom pate that is commonly used in beef Wellington, duxelles!!??

So, with a plea for forgiveness from Curtis, I present my own version of his recipe, "Chicken Tart with Mushroom Duxelles."

Chicken Tart in Puff Pastry

Ingredients

• mushroom pate (duxelles), (see below)
• 1 tablespoon olive oil
• 4 small or 2 medium boneless skinless chicken breasts
• 2 sheets of puff pastry
• 2 cups baby spinach, blanched and squeezed to remove excess moisture
• 1/2 cup oil-packed sun-dried tomatoes, pureed in a food processor
• 1 egg, mixed with a fork
• 3 tablespoons milk

Instructions

1. Prepare the mushroom pate (duxelles) and set aside.
2. Next, assemble the tarts.
3. Heat a non-stick frying pan over medium-high heat. Add the olive oil, swirling to coat. Carefully add the chicken breasts and sauté about 4 minutes per side or until no longer pink in the center and nicely browned. Remove from the heat and leave to cool.
4. Cut each puff pastry sheet into 4 squares (a total of 8 squares). Place 4 pastry squares on a waxed paper-lined tray. Place a little spinach in the center of each disc to form the base of the tart. Next, add a spoonful of the pureed sun-dried tomato. Finally, place a cooked/cooled chicken breast on top. If using small breasts they should fit nicely. If small breasts are not available cut the medium-sized breasts to fit onto the puff pastry rounds.
5. Spread about 2 tablespoons of the mushroom pate on top of each (using 8 tablespoons total). Lay another pastry square on the top and press down the sides of the pie to make a tart that looks slightly like a ravioli.
6. Place the tarts in the refrigerator and chill for 30 minutes.
7. Preheat oven to 400 degrees F. Beat together egg and milk. Remove the tarts from the refrigerator and brush them with the egg and milk wash. Prick the tops 3-4 times with a small knife. Place the tarts on a baking tray and bake in preheated oven for 10-12 minutes or until golden brown.

Mushroom Pate (Duxelles)

Ingredients

• ·1/2 pound mushrooms (morels are great, but button mushrooms work)
• ·2 tablespoons unsalted butter; divided
• ·3 tablespoons finely chopped shallot
• ·Salt and pepper to taste
• ·1/2 teaspoon dried thyme or 1 1/2 tablespoons fresh thyme leaves
• ·1/4 cup dry vermouth, sherry, or white wine

Instructions

1. Finely chop the mushrooms in a food processor. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as the raw minced mushrooms will stain it.) Twist the towel around the mushrooms and wring out as much liquid as you can over the sink.
2. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high. Add 1 tablespoon of butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently until mushrooms appear dry and are beginning to brown; about 5 minutes. Stir in the remaining tablespoon of butter, and, when melted, the sherry or wine. Cook, stirring frequently until the vermouth has evaporated. Remove from heat and cool.

Grilled Orange Ginger Prawns

Summer in the Pacific NW

We are in the dog days of summer in the Pacific Northwest--hot humid days and (thankfully) evenings cooled with a sweet ocean breeze.

What ARE the "dog days of summer"?

The Romans associated hot weather with the star Sirius. They called Siris the "Dog Star" because it is the brightest star in the constellation Canis Major (Large Dog). "Dog Days" were the days when Sirius rose just before or at the same time as sunrise. The Romans sacrificed a red dog in April to appease the rage of the star Sirius--thinking that the star was the cause of hot weather.

Dog Days were thought to be an evil time when "the sea boiled, the wine turned sour, dogs grew mad, and all other creatures became languid" (Clavis Calendaria, 1813).

How this recipe came to be

This is prime grilling weather, but hamburgers, hot dogs, and even chicken on the grill can become a bit monotonous after a while. I love "shrimp on the barbie" and so played in my kitchen this afternoon to find a new flavor combination.

Orange Marmalade - Has absolutely nothing to do with this recipe,
but he got your attention, didn't he?

Grilled Orange Ginger Prawns

Equipment you will need

• bamboo skewers (soak in water for at least 20 minutes before cooking will begin)
• small saucepan
• pastry brush
• gas, charcoal, or electric grill

Ingredients

• 1 1/2 cups orange juice
• 2 tablespoons honey
• 2 tablespoons orange marmalade
• 2 tsp. fresh ginger root, grated
• 2 tsp. low-sodium soy sauce
• 1/4 tsp. lime juice
• 2 pounds large shrimp peeled and deveined, (about 1/2 pound per person)

Instructions

1. Pour orange juice into a small saucepan. Bring to a simmer over medium-high heat; cook until reduced to 1/2 cup (about 8 minutes). Set aside to cool slightly.
2. Remove the saucepan from the heat. Stir in marmalade, fresh ginger root, soy sauce, and lime juice. Set aside.
3. Thread 4 or 5 (depending on size) shrimp on each bamboo skewer, piercing each near the head and the tail. Don't crowd them together too closely--you want them to cook evenly.
4. Preheat grill to medium hot, or about 325 to 350 degrees. (The grill is medium hot if you can hold your hand about 4 inches above the coals for only 6 to 8 seconds).
5. Oil the grill lightly; place the skewered shrimp directly on the grill over medium heat.
6. Grill for 2 to 3 minutes on one side and then turn. Brush with orange sauce; continue grilling for 1 to 2 more minutes until they turn pink, then remove from heat immediately. Do not overcook or they will become tough and rubbery.
7. Brush shrimp once again with sauce. Serve additional sauce on the side.

Why this recipe works

• Reducing orange juice concentrates the flavor and makes it syrupy.
• Honey provides a distinctive, multi-layered sweetness unlike simple white or brown sugar
• Fresh ginger root provides a bit of heat
• Orange marmalade has a bit of bitterness to offset the tang of orange juice and the sweetness of the honey. The consistency of the marmalade also helps to thicken the sauce so that it will more easily cling to the prawns.

In all, many layers of flavors combine to create a complex (but simple to make) basting sauce.

Sour Cream Apple Kuchen

Don't let the name of this dessert make you think that it's complicated and time-consuming. It couldn't be easier. A box of yellow cake mix and a can of apple pie filling (or fresh apples if you have them) make this an easy-to-put-together dessert. 

I've been using this recipe for ages (it was originally published by Better Crocker). You can get creative and use other cake mix flavors and other fruit fillings such as:

• chocolate cake and cherry pie filling
• spice cake and pears or pear filling
• carrot cake and drained crushed pineapple
• devils food cake and strawberries or strawberry pie filling
• lemon cake and blueberry filling
• sour cream white cake and peach filling
• 
  

Sour Cream Apple Kuchen

Ingredients

• 1/2 cup butter
• 1 package yellow cake mix
• 1/2 cup coconut
• 1 can (20 ounces) apple-pie filling or 2 1/2 cups sliced pared baking apples
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 cup sour cream
• 2 egg yolks

Instructions

1. Preheat oven to 350 degrees F.
2. Cut butter into the dry cake mix with a pastry blender. Mix in the coconut.
3. Pat mixture into an ungreased 13x9-inch pan, building up the edges slightly.
4. Bake for 10 minutes in preheated oven.
5. Arrange apple filling (or apples) on the warm crust. 
6. Mix together sugar and cinnamon. Sprinkle over apples.
7. Blend together sour cream and egg yolks. Drizzle over apples.
8. Bake for 25 minutes. Serve warm.

Moroccan Chickpea Soup

 

More than twenty years ago our younger daughter made a decision to become vegetarian—to no longer include meat of any kind in her diet. Although we weren't a "steak and potatoes" kind of family, until that time we had always had some type of animal protein in our evening meal. Now we had an opportunity to try something more imaginative, something better.

At the start, there were probably a few meals that were less than wonderful, but over the years I feel I have learned a great deal. And in the long run, we are healthier for it. Our daughter moved to a home of her own several years ago, but my husband and I still enjoy a non-meat meal at least once a week. 

I don't recall where I found this recipe, but it has become one of my favorites. It's relatively inexpensive to make, doesn't take much time, and certainly makes a large quantity. And (best of all) it tastes great! I thank my daughter for making a decision for her that helped us all. This hearty soup is vegetarian, and I promise that you won't miss the meat. If you don't have (or don't like) orzo you can omit it, or use broken angel hair pasta, Israeili couscous, or vermicelli.

Moroccan Chickpea Soup

Ingredients

• 2 teaspoons olive oil
• 1 large onion chopped (about 1 cup)
• 1 cup carrots cut in matchsticks or coarsely shredded
• 2 cans (14 ounces each) of vegetable broth
• 1 cup of water
• 2 cans (14 ounces each) of diced tomatoes
• 2 large cloves garlic, minced
• 1/2 teaspoon dried ginger or 1 teaspoon fresh minced
• 1 tsp. turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon dried coriander
• 1/2 cup orzo pasta
• 1 can (15 oz.) chickpeas
• 1 cup cooked lentils
• 1/4 cup finely minced cilantro leaves

Directions

1. Sauté onions in olive oil over medium heat in a large soup pot until they begin to soften. Add the carrots, broth, water, tomatoes, herbs, and seasonings. Cover the pot and bring it to a boil.
2. Uncover, and stir in the orzo. Cook, uncovered until the orzo is tender, about 6-8 minutes.
3. Rinse and drain the chickpeas. Stir the chickpeas, lentils, and cilantro into the hot soup and continue to cook until heated through.

Rice Salad with Chimichurri Dressing

Fresh parsley from the garden

What is chimichurri?

The warm weather of summer has coaxed my garden into a growth spurt of amazing proportions. Parsley and oregano have exploded from every nook and cranny. When given lemons, we make lemonade. When given parsley, we make chimichurri.

No, it's not a new dance. Chimichurri is a popular Argentinian condiment--a green sauce used on grilled meats as commonly as we use catsup.

How did such a simple sauce gain such a strange name? There are many theories. One story claims that it comes from "Jimmy McMurry", an Irishman who invented the sauce. Others say it was "Jimmy Curry", an English meat importer, James C. Hurray, and even an English family who were heard to say "give me the curry" while dining with an Uruguayan family.

All I know is that it is so easy to make.

Chimichurri Sauce

Ingredients

• 3 cups chopped flat-leaf parsley, firmly packed (leaves only, no stems)
• 3 tablespoons chopped fresh oregano
• 1 tablespoon minced fresh garlic
• 1 teaspoon salt
• juice of 1/2 large lemon
• 3/4 cup olive oil

Instructions

1. Place all of the ingredients in the bowl of your food processor. Process until smooth.
2. Cover and chill until ready to use. Can be kept in the refrigerator for 2 days.

OK, so now what do you do with chimichurri? My husband and I had it with chicken. It would be equally fabulous with grilled steaks, fish, or even pork.

But there will be leftovers. We had leftovers. Now what?

Well, I've never been known to throw anything away. Not even a cup of day-old chimichurri. So today you are getting two recipes for the price of one!

Rice Salad with Chimichurri Dressing

Cook Time

Prep time: 15 min

Cook time: 5 min

Ready in: 20 min

Yields: 4 servings

Ingredients

• 4 cups cooked rice, (long-grain white or brown)
• 1 cup diced celery
• 1 cup diced tomato, (with seeds removed)
• 6 slices bacon, cooked crisp and chopped
• about 1 cup chimichurri sauce
• 1/2 cup chopped walnuts, (optional)
• 1/2 cup minced fresh parsley, (optional)

Instructions

1. Combine rice, celery, tomato and cooked bacon in a large mixing bowl.
2. Add chimichurri sauce and toss gently.
3. Sprinkle walnuts and fresh parsley on top just before serving.
4. (Note: Can be served immediately, at room temperature, or cover and chill for up to one day to allow flavors to blend).

Hazelnut-Crusted Salmon

Think for a moment about your favorite recipes. Where did they come from? Are they from a long-loved cookbook that you've had for years? Are they part of your family folklore? Or did you make them up yourself?

I love to cook! In my recipe repertoire are countless, excellent meals prepared by my mother. But mom was not a very adventuresome cook. Simple meat and potatoes and "normal" vegetables were served in our kitchen. It wasn't until I moved away from home that I discovered the wonders of shellfish, couscous, mushrooms, and a wealth of vegetables (asparagus, broccoli, and Brussels sprouts to name a few).

Once I broke away from the meat-and-potatoes framework, I started to really enjoy cooking. And I wanted to share my new-found experience with others. So I began submitting my "new creations" to cooking magazines (Sunset, Cooking Light, etc.).

Several years ago I entered a recipe contest—the requirement was that we focus on local ingredients. My family and I live in the Pacific Northwest. so I chose salmon and hazelnuts—both plentiful in our area.

Atlantic salmon is farm-raised, but Pacific salmon are wild-caught. There are five species of Pacific salmon: king (which some think is the best-tasting because of its high-fat content), sockeye with its bright orange-red flesh, Coho (silver) salmon, humpback (pink) salmon which is light-colored and much lower in fat, and chum salmon. We prefer King and sockeye.

Hazelnuts are also known as filberts. Although Turkey is the largest producer of hazelnuts in the world, Oregon state produces 99 percent of the hazelnuts in the United States. We are lucky enough to have 20 wild hazelnut trees on our property.

I have received many favorable comments about this recipe. Although it makes a beautiful presentation for a company dinner it is easy enough to prepare for your family. 

Mayonnaise might seem an odd accompaniment to salmon, but it keeps the flesh moist. Citrus is a common complement to seafood, so orange marmalade and zest seemed a natural addition. Hazelnuts provide a contrasting crunch to the softness of the salmon flesh. Other nut meats could probably be used as well—almonds, walnuts, or pecans.

By the way, I know that the photo I've shared is less than stellar, but my family was hungry! The next time I make this meal, I'll try to capture a better image.

Hazelnut-Crusted Salmon

Equipment you will need

• a sharp knife and cutting board for cutting salmon into 4 pieces

• parchment paper

• baking sheet

• small mixing bowl

• spoon or rubber scraper for mixing ingredients

Ingredients

• 1 pound salmon fillet, cut into 4 equal-size pieces

• non-stick cooking spray

• 1/2 cup mayonnaise, (I used fat-free)

• 1 tablespoon orange marmalade, minced

• 2 teaspoons fresh tarragon, minced

• 1/2 teaspoon fresh orange zest

• 1/2 cup chopped hazelnuts

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper, freshly ground

Instructions

1. Preheat oven to 400 degrees F.

1. Place a sheet of parchment paper on a baking sheet; spray lightly with non-stick cooking spray.

1. Place salmon pieces, skin-side down, on parchment.

1. Mix together mayonnaise, marmalade, orange zest, and tarragon in a small mixing bowl. Using a spoon or rubber scraper spread equal amounts of mayo/marmalade mixture over each of the 4 salmon pieces.

1. Sprinkle hazelnuts on top of the mayonnaise mixture and then season each salmon piece with salt and pepper.

1. Bake in preheated oven for about 15 minutes or until fish flakes easily with a fork.

Tuscan Stuffed Chicken Breast

Where is Tuscany?

Many people believe that Tuscany is the name of an Italian village. No, not a village nor a town or province. Technically, Tuscany is a region of Central Italy—the fifth largest in which you will find Florence, Siena, Pisa, and so much more.

But to me, Tuscany is not simply a place on the map—it’s a feeling, an attitude, a way of life.

Mention Italy to anyone and the first image that comes to mind is that of the Tuscan countryside. The easy-going Italian way of life (la dolce vita), is due in part to what seems an instinctive knowledge of how to drink and eat well. And why not? The idyllic climate of this area produces some of the world’s most flavorful grapes, cheeses, meats, olives, fruits, and vegetables.

I created this easy recipe as an homage to the foods, the flavors, and the feeling of Tuscany.

Tuscan Stuffed Chicken Breast

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 4 servings

Equipment You Will Need

• Small saute pan
• Sharp knife (serrated works best)
• baking sheet
• parchment paper

Ingredients

• 2 slices prosciutto, chopped
• 4 medium boneless, skinless chicken breasts
• 1/4 cup shredded provolone or Asiago cheese
• 2 tablespoons oil-packed sun-dried tomatoes
• 2 teaspoons minced green onion
• 1 1/2 tablespoons sour cream
• 1 1/2 tablespoons basil pesto (I used homemade but you could use jarred pesto. See below for my homemade recipe)
• 1 1/2 tablespoons seasoned Italian bread crumbs
• 2 tablespoons Panko bread crumbs

Instructions

1. Preheat oven to 425 degrees F.
2. Place the prosciutto in a small sauté pan and cook over medium heat until crisp. Set aside to cool.
3. Using your sharp serrated knife, cut a deep pocket in each chicken breast. Begin by making a slit in the widest side of the breast. Work carefully so that you do not tear the flesh.
4. Combine the provolone or Asiago, sun-dried tomatoes, green onions, and chopped crisped prosciutto. Divide the filling among the 4 chicken breasts; push carefully into each pocket.
5. Place a sheet of parchment paper on your baking sheet. Place the stuffed chicken breasts on the parchment.
6. Combine the sour cream and pesto. Using the back of a spoon coat the top of each breast portion with the sour cream/pesto mixture.
7. Combine the Italian bread crumbs and the Panko bread crumbs. Pat on each breast portion.
8. Bake in preheated oven for about 20 minutes or until no longer pink.

Carb Diva's Homemade Basil Pesto

Ingredients

• 2 cups basil leaves, gently packed
• 1/2 cup walnuts
• 2 tsp. minced garlic
• 1 1/2 cups olive oil
• 1 cup Parmesan cheese, grated
• 3/4 tsp. salt

Instructions

Place basil, walnuts, and garlic in the bowl of a food processor. Pulse into finely chopped. Add oil, cheese, and salt and process until a smooth paste, stopping several times to scrape down sides of the bowl.