Navy Bean Vegetable Soup with Salmon

4 Carrots, sliced
2 Celery Ribs, chopped
1 Medium Onion, chopped
2 cups ready to eat Wild King Smoked Salmon
1 1/2 cups dried Navy Beans
6 cups Vegetable Broth
French Onion Soup (I used one frozen cube purchased at Costco)
1 Bay Leaf
1/2 tsp. Black Pepper
4 cups Water
1 tsp. Salt

Combine all ingredients in slow cooker.  Cover and cook on low 9 hours. Discard bay leaf before serving.

***If you cannot find the frozen individual sized servings of French Onion soup try using the ready to eat cans of the soup instead.  You could also substitute the salmon for vegetarian sausage.  The salmon does add a unique flavor though.  This was a huge hit with my husband and told me it was restaurant quality in taste and flavor!  This is my own recipe so that was a huge ego boost! :)

Shrimp Jambalaya

4 cloves Garlic crushed

2 Tbsp Butter

2 Cans Tomatoes (diced) undrained

1 medium Onion

1 tsp. Salt

2 C. Uncooked Rice

2 Cans (13 ¾ fluid) Vegetable broth

1 tsp. Thyme

¼ tsp. Pepper

Shrimp (as much as you like)

Vegetarian sausage precooked (this is optional but you can add as much as you like)

Over medium high heat cook garlic in margarine for 1-2 minutes.  Add remaining ingredients except shrimp and heat to a boil.  Reduce heat.  Cover and simmer 25 minutes.  Add shrimp.  Cook covered 5-10 minutes or until liquid dissolves.

***Using fresh tomatoes instead of canned gives it a lot of great flavor.  In the picture is the jambalaya made with the vegetarian sausage. My family loves this dish and we even added it to a family cookbook we did a while ago.  Such a yummy and delicious dish.  Served with a side salad and you have a complete meal.  It serves approximately 6 adults. 

Lentil Soup with Vegan Apple Sage Sausage

1 C. dry lentils
1 C. chopped green pepper
2 medium carrots sliced
1 medium onion chopped
1 tsp. dried sage
2 dashes of red pepper flakes
salt to taste
pepper to taste
2 cloves minced garlic
4 C. vegetable broth
3 C. water
2 cooked vegan apple sage sausage (may substitute with other vegetarian/vegan sausage)

In a large pot mix all ingredients except sausage.  Bring to boiling; reduce heat.  Cover and simmer for 20 - 25 minutes or until vegetables and lentils are tender.  Stir in sausage last 5 minutes.

*** I think the vegan apple sage sausage (I picked this up at Costco) gives this soup an excellent flavor but I would think any sausage would work.  You can also play with the heat by adding more or less red pepper flakes.

Pasta With Red Clam Sauce

Adapted from Better Homes and Gardens New Cook Book

3 Cloves garlic, minced
1 Tbsp. Olive Oil
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper
2 - 6.5 oz. cans whole baby clams
2 - 14.5 oz. cans diced Italian style tomatoes
2 Tbsp. parsley
1/2 tsp. basil (1 1/2 for fresh)
3 cups Penne pasta

1. For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds.  Add black pepper and red pepper.  Cook and stir for 30 seconds more.
2.  Drain clams, reserving juice.  Set clams aside.  Add reserved clam juice and undrained tomatoes to skillet.  Stir in parsley, and basil.  Bring to boiling; reduce heat.  Simmer, uncovered, for 30 to 35 minutes or desired consistency.  Stir in clams; heat through.
3.  Cook penne pasta for 11 minutes.  Drain well.  Mix sauce and penne together and serve.

***Such a simple but delicious dish.  It takes about 40 minutes beginning to end so it is great for a quick dinner as well.  Served along side a salad and garlic toast you have a complete easy meal.

Salmon Salad

This Recipe is taken and adapted from the Better Homes and Gardens New Cookbook

7 3/4 ounce can salmon (drained, flaked, and skin and bones removed)
1/2 cup chopped celery (1)
1/2 cup thinly sliced green onions (4)
1 tablespoon lemon juice
2 Hard-Cooked Eggs, chopped
1/3 cup mayonnaise
 1/2 teaspoon dried dill
    4 medium tomatoes or lettuce leaves

1. In a mixing bowl combine all ingredients except tomatoes or lettuce leaves.  Cover and chill for at least 1 hour.
2.  Meanwhile, if using tomatoes, cut a think slice off the off stem end of each tomato.  Using a spoon, scoop out the centers of tomatoes, leaving 1/4 to 1/2 inch thick shells.  Reserve pulp for another use.  Serve salad in tomato shells or on lettuce leaves.  Makes 4 main dish servings.


****I decided to do both tomato and lettuce and have pictured both ways above.  Very delicious and satisfying lunch.

Linguine With White Clam Sauce

This recipe is taken from the Better Homes and Gardens New Cookbook
8 ounces dried linguine
1 pint shucked clams or two 6 1/2 ounce cans minced clams
Half and half, light cream, or milk (I used half and half)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons margarine or butter (I used butter)
1/4 cup all purpose flour
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup snipped fresh parsley (I used dried parsley)
1/4 cup dry white wine
1/4 cup grated Parmesan cheese

1. Cook linguine 8 to 10 minutes or till tender but still firm.  Drain; keep warm.
2. Meanwhile, chop clams, reserving juice; set clams aside.  Strain juice to remove bits of shell. (Or, drain canned clams, reserving the juice from 1 of the cans).  Add enough half and half, light cream, or milk to the reserved clam juices to equal 2 cups.
3.  Fro sauce, in a medium saucepan cook onion and garlic in margarine or butter till tender but not brown.  Stir in flour, oregano, salt, and pepper.  Add half and half mixture all at once.  Cook and stir for 1 minute more.  Stir in clams, parsley, and wine.  Heat through.  Serve sauce over linguine.  Sprinkle with Parmesan cheese.  Makes 4 main-dish servings.

*****I, of coursed, doubled the recipe to suit my family's needs.  My husband says that this is his favorite sauce that I have made so far.  One of my daughters raved that this was better than spaghetti and that she wanted it for her birthday.  So it was a huge hit for us!

Marinated Citrus and Rosemary Salmon

 This recipe is meant to serve 7 or to have leftovers.  Cut recipe in half for smaller serving.
7 portions/servings of salmon
Salt (to taste)
Pepper (to taste)
1 tsp grated lemon peel (use fresh)
1/2 cup fresh squeezed lemon juice
2 Tbsp. olive oil
2 Tbsp. water
2 Tbsp. Worcestershire sauce
1 tsp. dried rosemary (if you have fresh on hand use that)
4 cloves crushed garlic

1. If fish is frozen thaw them.  Rinse the fish and pat them dry with paper towels. Sprinkle salt and pepper over the fish and massage into fish with fingers.
2. Make marinade by combining the lemon peel, lemon juice, olive oil, water, Worcestershire sauce, rosemary, and garlic in a 9x13 pan.  Place fish in the pan flesh side down  if cooking salmon with skin.  Marinate covered for 15 minutes at room temperature.  Turn fish over and continue to marinate for 15 minutes more.  Do not exceed 30 minutes or fish may become tough or chewy.
3. Remove fish and transfer to the rack of a greased and unheated broiler pan. Baste the fish with additional sauce.  Broil 4 inches from the heat for 5 minutes.  Baste the fish, turn the fish, and baste again.  Broil the fish for an additional 3 to 7 minutes or until fish flakes easily with a fork.  Be sure to discard whatever marinade you have left over.

***My family loved this dish.  Even my 5 year old son who normally will not eat fish loved it.  I paired this dish with peas and rice. For dessert I served freshly made peach crisp with homemade ice cream on top.  Wonderfully delicious meal.