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.