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!