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.

Plain Pastry

For one single-crusted pie or 4 to 6 tart shells:

1 ½ C. Sifted all-purpose flour

½ tsp. Salt

½ C. Shortening

4 to 5 Tbsp. Cold water

For one 8, 9, or 10 inch double-crust or lattice-top pie, two 8, 9, or 10 inch single crust pies, or 6 to 8 tart shells:

2 C. Sifted all-purpose flour

1 tsp. Salt

2/3 C. Shortening

5 to 7 Tbsp. Cold water

Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like small peas).  Sprinkle 1 Tbsp water over part of mixture.  Gently toss with fork; push to side of bowl.  Repeat till all is moistened.  Form into a ball.  (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls).  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.  Roll from center to edge till 1/8 inch thick.

To bake single-crust pie shells:  Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork.  (If filling and crust are baked together, do not prick).  Bake at 450 for 10 to 12 minutes or till golden.

For lattice-top pie:  Trim lower crust ½ inch beyond edge of pie plate.  Roll remaining dough 1/8 inch thick.  Cut strips of pastry ½ to 2/4 inch wide with pastry wheel or knife.  Lay strips on filled pie at 1 inch intervals.  Fold back alternate strips as you weave cross strips.  Trim lattice even with outer rim of pie plate; fold lower crust over strips.  Seal; flute edge.

For double-crust pie:  Trim lower crust even with rim of pie plate.  Cut slits in top crust.  Lift pastry by rolling it over rolling pin;  then unroll loosely over well-filled pie.  Trim ½ inch beyond edge.  Tuck top curst under edge of lower crust.  Flute edge of pastry as desired.

If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge.

***This recipe is my mother's.  It is a go to for me for all of my pie crust needs.  My crusts turn out perfect every time with this recipe. It is great for desserts as well as main dish pies.   

Vegetarian Quiche

 

This recipe is taken from the Better Homes and Gardens New Cookbook with minor modifications
1 recipe for Pastry for Single-Crust Pie (see my Plain Pastry recipe under Dessert)
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded carrot
1/3 cup sliced green onions
1 tablespoon all-purpose flour
4 slightly beaten eggs
1 1/2 cups half and half, light cream, or milk (I used half and half)
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder

1. Prepare Pastry for Single-Crust Pie.  Line the unpricked pastry shell with a double thickness of foil.  Bake in a 450 oven for 8 minutes.  Remove foil.  Bake for 4 to 5 minutes more or till pastry is set and dry.  Remove from oven.  Reduce oven temperature to 325.
2. Toss together Swiss cheese, cheddar cheese, carrot, green onions, and flour in a ziploc plastic bag.  Shake bag.  Spread mixture over the bottom of the pastry shell.
3.  In a medium mixing bowl stir together eggs, half-and-half, salt, pepper, and garlic powder.
4. Pour egg mixture into the hot, baked pastry shell.  Bake in the 325 oven for 35 to 40 minutes (mine actually took 45 minutes) or till a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.  Makes 6 servings.

***I served this for dinner with hash browns and for my meat eating family members some bratwurst.  I love "breakfast" for dinner or any time for that manner.  We finished the meal with some homemade raspberry pie and homemade ice cream to go on top.  This recipe is also great for brunches, potlucks, or for egg lovers.

Risotto With Vegetables

This recipe is taken from the Better Homes and Gardens New Cook Book
2-cups sliced fresh mushrooms
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil (I used olive oil)
1 cup Arborio rice (I used regular long grain rice)
3 cups vegetable or chicken broth (I used vegetable broth)
3/4 cup bite-size asparagus or broccoli pieces (I used broccoli)
3/4 cup seeded and diced tomato (I did not seed my tomato)
1/4 cup shredded carrot (1 small)
1 cup shredded fontina or muenster cheese (4 ounces) (I used muenster)
1/4 cup grated Parmesan cheese (I used fresh grated Parmesan and not the powdery kind)
3 tablespoons snipped fresh basil or parsley (I used basil 1/2 fresh and 1/2 dried as I ran out of fresh)
Tomato slices (optional) (I did not use this)

1. In a large saucepan cook mushrooms, onion, and garlic in hot oil till onion is tender.  Add uncooked rice.  cook and stir over medium heat about 5 minutes more or till rice is golden.
2.  Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer.  Slowly add 1 cup of the broth to the rice mixture, stirring constantly.  Continue to cook and stir over medium heat till liquid is absorbed.  Add another 1/2 cup of the broth and the asparagus or broccoli to the rice mixture, stirring constantly.  Continue to cook and stir till liquid is absorbed.  Add another 1/2 cup broth at a time, stirring constantly till the broth has been absorbed.  Repeat adding 1/2 cup broth and stirring until it is absorbed until you have 1/2 cup broth left.
3.  Stir in the remaining 1/2 cup broth, the tomato, and carrot.  Cook and stir till rice is slightly creamy and just tender.  Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.  If desired, garnish with tomato slices.  Serve immediately.  Makes about 4 cups (4 main-dish or 6 to 8 side dish servings.

***I doubled this recipe because I have a larger family and needed left overs for my husband to take to work the next day.  This dish turned out delicious.  Even my daughter who hates mushrooms and tomatoes loved this dish, mushrooms, tomatoes, and all.  I served this as the main dish and had garlic bread on the side.  I finished the meal with homemade lemon bars.  It got rave reviews from the kids and my husband.  This is a sure win for us!  Great way to sneak in vegetables for those picky eaters!