GOOD COOKIN' 22: SPINACH SALMON PASTA

November is all about the culinary! 

I've been struggling a bit in this department. You know all about finding yourself stuck in a rut when it comes time to fix dinner (or breakfast) ... 

and, when that happens I find that I really am totally uninspired no matter how many cookbooks I thumb through, no matter how many ingredient/recipe match-up searches I do,  no matter how many "good food" photos pop up on my instagram or facebook feed.

I'll blame my Fall culinary creativity slump on my summer "innkeeper" duties. I fix a lot of "brunchy" breakfasts and summer-evening-concert-in-the-park picnic dinners for our guests. I think when September rolls around I'm glad to back off with kitchen duties. At least for now, that's my excuse ...

When we were grocery shopping a few days ago the fish-market manager placed his salmon on sale for $4.99/pound - take it home and cook it or freeze it ... TODAY! Who could pass up a deal like that. So, I've been enjoying my salmon - a little each day, but when I saw this sauce from Cedars, it was all the inspiration I needed. My culinary mojo was back!

I've since discovered several recipes for making your own tzatziki but I do like the convenience of having it in the fridge for me whenever I need.

So ... back to the recipe for Spinach Salmon Pasta:

You need:

• pasta (cooked to al dente and then tossed with just a bit of butter)
• spinach (I pinch off the stems, toss in with the hot butter pasta and cover with a lid to do the slightest of slight wilt)

• cherry tomatoes halved
• flaked salmon (I baked my salmon at 350 seasoned with a lemon pepper mix for about 20 minutes or until the flesh was flakey)

Arrange the pasta spinach mix on a plate; scattered tomatoes artfully around the edges; add a mound of salmon on top of the mix; and for the final touch, a dollop of tzatziki on the salmon. I did add fresh pepper and a pinch of sea salt.

And as usually happens when I prepare a dish on the fly, off the cuff, improvising as I go ... I have no measurements or amounts. I followed the vision in my head and according to my taste preferences. But to help serve as a guide:

for one serving ...

• about 1.5 cups of cooked pasta (I used about 2 handfuls into the boiling water)
• about 1 cup of spinach
• about 8 cherry tomatoes
• about 3-4 ounces of salmon
• about 1 heaping tablespoon of tzatziki

Definitely a keeper and I'll be listening for a special on salmon again and buying and freezing ahead! Let me know if you try this quick healthy dinner and what you think.

GOOD COOKIN' 20: SAUSAGE TORTELLINI SOUP

Soup is a cook's best friend. To my way of thinking soup is a very versatile culinary delight. Here are 5 reasons soup is one of my favorite things to fix.

• SOUP can be served hot or cold
• SOUP can be hearty or light
• SOUP can be very precise in following the recipe or can be made from whatever is on hand
• SOUP tastes good alone, with a sandwich, a salad, or both
• SOUP can be served as a single course in a many-course meal or as the main dish

Go HERE for the recipe ...

GOOD COOKIN' 19: MANGO SALSA

A couple of great recipes for mango salsa, a party plan for a quilting girls night out including the free pattern! Go HERE for all the goodies ...

GOOD COOKIN; 18: APPLE SPICE BREAD

Apple Squeeze Weekend ... and annual affair in Lenox celebrating community with music, craft booths, hay rides, face painting, and all that is APPLES ...

• apple pie
• apple butter
• apple cider
• carmel apples
• cider donuts
• and the much anticipated bags of Honey Crisp Apples - a treat beyond all imagination that says "It's Fall" like no other

RECIPE NUMBER ONE: I'm always on the search for gluten free recipes - somthing that tastes good, works for a quick on-the-go breakfast, and satisfies Mike's tastes for sweet. Nicole Hunn of Gluten Free on a Shoestring came to my rescue this last week with a wonderful recipe for CHUNKY APPLE MUFFINS. The verdict: yup, he likes them. This is a recipe that will become a definite Fall staple in the book of recpes.

Just click on the image to be linked to her site for the recipe.

RECIPE NUMBER TWO: This next recipe has been a favorite for several years ... unfortunately, not gluten free but it is bread machine friendly. When we lived in Oregon I taught a "Dinner Quilt" class on Friday nights. The gals would pack their car up with everything they needed for class that night before they went to work Friday morning and come straight to the quilt shop right after work for some wonderful "girl time" while quilting and being treated to a wonderful dinner. I fixed dinner, designed the pattern, and taught the class. It was time for them to be treated and pampered like the wonderful strong creative women we all are.
A Fall favorite in the dinner class line-up was PUMPKIN SOUP & APPLE SPPICE BREAD. Today we have the recipe for the Apple Spice Bread which can be made in a bread machine, and you can find the pattern for the quilt HERE. It is available as a regular pattern to be shipped (wholesale inquiries welcome) and is also available as an electronic download pattern ... an e-pattern. MQS 123E PUMPKIN SOUP

APPLE SPICE BREAD

(For a 2-pound loaf)

1 ½ cups water 3 tablespoons butter 4 cups flour ½ cup cut-up dried apple 3 tablespoons dry milk 3 tablespoons sugar 1 ½ tablespoons salt 3 teaspoons apple pie spice 1 ½ teaspoons bread machine yeast

Add ingredients as directed for your bread machine. Use the Basic/White cycle with a medium crust setting. Remove baked bread from the pan and cool on wire rack when finished.

GOOD COOKIN' 17: BEAN CAKES

A favorite for Eryn and me ... a recipe we continue to tweak, switch up, and and enjoy every time we make a batch. The bean mash is versitle ... serve it up

• in salad
• in a wrap ... kale, greens, tortillas ...
• in cake ... bake or fry
• in soup ... add broth or add to a basic soup to make it more hearty

THE RECIPE:

Go HERE for more Good Cookin' recipes.

GOOD COOKIN' 16: MAPLE MUSTARD CHICKEN

0909: something I do most weekends ... cook for the week ahead ...

I've been trying to incorporate more chicken into our diet as well as keeping the flavor fresh and savory. The recipe needs to be easy ... easy to remember, easy to fix, easy on the eyes (must look tasty!) and best of all, it needs to tast yummy enough for everyone to beg me to fix it again and again.

A new recipe I tried a few weeks ago ... with just 3 main ingredients this one fills the bill in all the EASY CATEGORIES I listed above and yes, it was a summertime favorite this season. it is super simple and easy to remember ...

FIRST YOU NEED:
•chicken (I used a package of drumsticks and a package of thights)
•1/2 c dijon mustard
•1/4 c maple syrup
•1 T rice vinegar
•sprigs of fresh rosemary - snipped

Preheat oven to 450 degrees and then ...

1. place the chicken in a baking dish after misting lightly with olive oil

2. stir together mustard, maple syrup, and vinegar

3. pour mixture over chicken

4. bake at 450 for 40 minutes; baste chicken pieces about half way through the baking time.

5. place chicken on a serving platter and garnish with the snipped fresh rosemary

Now how easy can that be. Easy-peasie cooking means more time for quilting (or playing with grandkids)

I served my saucy chicken on a pretty platter with brown rice and fresh steamed broccoli, and another time I fixed roasted baby red potatoes in the oven at the same time as the chicken was roasting.

GOOD COOKIN' 15: SALMON

Sooooooo VERY easy; prepped ahead and ready for a tasty addition to almost anyting you can imagine. Omlets, pasta, salad, as a main course, mixed with cream cheese and spread on a bagel ... what is your go-to recipe for serving up salmon?

I've tried preparing the salmon a number of different ways but I think at a suggestion from Toby, I've stumbled upon the easiest way for me to fix salmon keeping the filet tender, moist, and flaky.

 

Begin by pre-heating the oven to 375 degrees.

 

FIRST: line a baking sheet with foil and light mist with cooking oil.

 

SECOND: place the salmon filets on the foil and lightly season with salt, pepper, and/or favorite herbs.

 

THIRD: place baking sheet with salmon in pre-heated oven for about 20 minutes or until the filet flakes easily with a fork.

 

FOURTH: remove baked salmon from the oven and allow to cool before adding to a salad or cream cheese; use right away adding to an omlet or pasta dish.

 

I like to bake my salmon in the evening before bed allowing time for the dish to cool before storing in the refridgerator over night.

 

In the morning, a simple elegant breakfast is sure to wow overnight guests or family making them feel like they're are staying at a five-star hotel or eating at the local gourmet restaurant.

A NEW RECIPE

How easy can it get ... garlic & lemon chicken with green beans & red potatoes! Just toss it in the oven! Thank you Cindy for pinning this recipe and "saving my bacon" for that old familiar blues tune, "what to fix for dinner tonight."




You can get the full recipe HERE.

GOOD COOKIN' 9

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GOOD COOKIN 8

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GOOD COOKIN' 7

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CHICKEN CHOP SALAD

I'm always on the search for or trying to come up with gluten-free recipes for my husband Mike and my daughter Eryn. I think I've hit on a new "house favorite" with this salad. The crunch of the fresh jicama, the celery, and the nuts; the tang of the dried cranberries and the little oranges (you can use fresh oranges when they're in season) with the bite of the green onion ... and ... you'll have to read on for the secret ingredient!

Chicken Chop Salad
(a gluten free delight)
Ingredients:
1 can Mandarin Oranges, drained & set aside
A large serving bowl full of roughly chopped Romain lettuce and fresh spinach (4-5 cups loosely packed)

Add the following to the salad greens:
3 celery ribs, chopped
3 green onions, chopped
1 medium jicama, peeled & chopped
1/2 cup pecans, chopped
1/2 cup dried cranberries
1 cup chicken, cut into bite-size pieces, cooked and chilled (seasoned with salt & pepper)

And the secret ingredient ... 1/2 tsp dried Tarragon (If using fresh tarragon, I would probably use 1-2 tablespoons depending on how much you like the taste.)

Toss all ingredients together until well-mixed. Leave in the refrigerator overnight or for 2-3 hours for the flavors to meld. Toss in the Mandarin Oranges just before serving. Dress with your favorite "fruity" dressing (I like Poppy seed) or serve naked. I like to serve my salads with several dressings options on the side to meet the needs of the diners.

Serves 4 as a full meal or 6-8 as a side salad.

WORKS FOR ME AND FITS MY BUDGET

I just pasted a new widget on the sidebar today ... a listing of recent purchases from ITunes. I thought some of you might be interested in what has replaced the "Holiday Soundtrack" for my studio. I love my Christmas music and start it running non-stop the day after Thanksgiving all the way through to New Year's Day. But now it's time for the January Soundtrack to be running.

One of the best additions with the purchase of my new computer last fall was my new sound bar. As you can see, it fits right under my monitor. It has an on/off volume control knob right on the face of the bar, as well as, responding to the controls on my monitor and great sound. I'm sure there are other sound bars on the market of various sound quality and price ranges. This one happens to be from a company called Altec Lansing. Wouldn't we all love surround-sound Bose throughout the house but, ... this works for me and my budget.

So, once you're wired for sound you want to check out one of my favorite new albums by just clicking on the cover on my ITunes widget. I happen to be a big fan of the acoustical guitar style and I've found a new artist ... I love his sound. Billy McLaughlin and the album is Guitar Meditations, Vol.2 ... Soulfood featuring Billy McLaughlin.

You'll also want to click on the link above to visit his website to read his amazing story. He suffers from a neuromuscular condition diagnosed in 2001 which prevents him from playing the guitar anymore. He has since relearned all of his music playing with his left hand rather than right and is back on stage sharing his beautiful music once more.

You'll see some other purchases in the line-up. I can't always hop on a plane to go hear Toby, my son who is the principal trombonist with the San Diego Symphony, in another concert. So the next best thing is to get together all of the selections for his upcoming performances and put together the playlist for my ITunes library. My favorites are Mussorgsky/Ravel: Pictures at an Exhibition with San Diego and Prokofiev:Symphony No. 7 when he performs in New York City with the New York Phil. Not quite the same as live, but ... works for me and fits my budget.

What else am I listening to these days? For my nightly "reading" via IPod, I'm listening to The Blood of Flowers by Anita Amirrezvani - a novel taking place in 17th century Persia about the struggles of a young girl and her mother trying to rebuild a life for themselves in a very male dominated culture after the tragic sudden death of her father. I usually prefer historical fiction from the Western World so this is very different for me. As I was exploring more about ancient Persia this evening I found a great traditional Persian recipe I'd like to try called Apple Stew. I also enjoyed looking at pictures in the gallery section of the author's website of Isfahan, the city where the story takes place. So, I'll eat the food, check out the pictures from the gallery, and read the story. Not quite the same as visiting Ancient Persia in person but ... works for me and fits my budget.

MERRY CHRISTMAS

Christmas celebrations happen at our house on Christmas Eve beginning with a large soup bowl full of our traditional Oyster Stew. When the dishes are cleared and the kitchen clean it's time to get ready for Santa to come. That was the one night either as a kid myself or with our own children, an early bed time was never a problem. Everyone knows, the earlier you go to bed the earlier Santa is likely to arrive.

It's a little different now since most of our Christmas celebrations are much more relaxed affairs at home with just Mike and me. We've had wonderful times traveling to the Chicago area to celebrate the holidays with Toby and Andrea. Last year was especially wonderful because it was the first time we had all of the kids home for Christmas. Our walls echoed last night with memories of a houseful of family sharing the love, laughter, joy and warmth of the season. And, I must admit, it's just as nice, quieter and more relaxing, when there is just two of us. Our cell phones have been fully charged and ready for long calls as we all make connections with each other via the air waves.

The melding of family traditions, the search for keeping those traditions alive and meaningful as our family grows and changes over the years whether near or far is part of what helps strengthen the family bond and helps keep the "blood thicker than water."

My family always had a hearty Potato Soup for Christmas dinner. Mike's family always celebrated with Oyster Stew. So, it was an easy leap for me to switch to the Oyster Stew for our family after Mike and I were married. Last year we needed to make some changes in the recipe after Eryn and Mike were diagnosed with celiac disease, a genetic lifelong condition which makes them gluten-intolerant. We've had quite a year changing recipes and finding the "good" foods and the foods to avoid. Eryn came up with the following recipe to help keep our family tradition of Oyster Stew on Christmas Eve alive.

So gather up a cuppa of your favorite holiday libations ... wine, egg nog, hot buttered rum, or even a seasonal favorite of mine ... HOT APPLE PIE (cider, tuaca, a cinnamon stick, topped off with whipped cream - YUM ... dessert in a glass!) and get ready for a simple hearty meal.

ERYN'S OYSTER STEW (for two ... two heaping bowl each!)

Ingredients:

• 1 tablespoon salted butter
• 1 cup chooped leek
• 2 ribs celery chopped
• 1 quart whole milk
• 2 jars extra small oysters (In our houseful of oyster lovers ... we use 3 jars)
• salt & pepper

Saute the leek and celery lightly in the butter. Heat the milk gently to scalding in a saucepan. Be careful to make sure the milk doesn't boil. Add leek/celery mixture and the oysters (including the liquid) to the scalding milk. Keep the temperature at scalding giving a stir every now and then. Season to taste with salt and pepper. It will not take long to cook the oysters ... maybe about 10 minutes depending on how cold they were when added to the milk.

Ladle into soup bowls and serve with a small dollop of butter on top. Serve with crackers ... gluten free or regular oyster crackers depending on your dietary needs.

Wishing all of you out there a safe and happy holiday season
as you share love and laughter with family and friends.
MERRY CHRISTMAS from Damascus OR
where it is snowing great big fat fluffy flakes right now!!!