Simple Salmon Chowder

salmon chowder

I usually cook two frozen pre-packaged salmon filets so I don’t have to cook dinner for myself the next night.  I had baked three small potatoes already and had kept 1 1/2 potatoes for my second night.  I had also cooked some Green Giant corn and had enough leftover for my second meal.  So the second night I wanted to make something different with my leftovers so I created this Salmon Chowder.

1 tablespoon butter
1/4 finely chopped small onion
2 finely chopped garlic cloves
1/4 cup finely chopped carrot
leftover piece of salmon filet, already cooked
1 large potato, diced and cooked until soft
1/4 cup or less leftover corn* optional
2 cups chicken stock
freshly ground pepper
(dill and capers – I had cooked the salmon with these on it so it’s up to you if you want to add or not)
3/4 – 1 cup milk, sour cream, or carnation evaporated milk

Put a tablespoon of butter in a frying pan and add garlic, onion, and carrot. Sauté for about 5 minutes until softened.

Heat the salmon and potato (and corn) in a saucepan with the 2 cups of chicken broth and cook for a few minutes – don’t let it boil. Remove a few pieces of potato and salmon and put aside while you puree the soup. Once pureed add the salmon and potato (and corn) back to the soup.  (Giving the soup a little texture.)

Add pepper, dill, and capers (and salt if necessary).

Reheat the soup until warm and put one ladle of the soup into a bowl. Add milk, carnation evaporated milk, or sour cream slowly so that it doesn’t curdle. (Not skim milk.)  Add the soup/milk back to the soup pan and serve as soon as it’s warmed up – not boiling.

[You could add a small handful of grated cheddar cheese.]

This makes about 3 cups of soup or 2 good size servings.

Serve with a few slices of freshly baked French loaf dipping the bread in the soup.

As most times I used parts of  a recipe just so I had an idea what I was doing. The source was allrecipes.com.

Hot Pepper Spread

 

I had bought some Sardo Jalapenos stuffed with Feta cheese and had chopped up a couple to put on crackers.  I love stuffed peppers, but since undergoing chemo and radiation a few years ago every pore in my tongue is very sensitive.  My tongue was on fire but I still wanted to eat the peppers.  I created this spread so I could enjoy the peppers.

1 pkg. Sardo Hot Peppers stuffed with Feta cheese
1 tub (227g) of cream cheese

I chopped two peppers into small pieces and put them in my food processor.  I added the cream cheese and whirled until I got a nice smooth texture.  That’s it … done.

I tried some of the spread on crackers and it was great so I thought I would share this easy recipe with you.

Thanks for dropping by.

PS  Don’t forget to check out my handcrafted jewelry shop on Etsy https://www.etsy.shop/ca/shop/Jewelsbycarrie

Expressions Gems – Attitudes!  Genuine Healing Gemstone – Jade

Source: Expressions Gems – Attitudes!  Genuine Healing Gemstone – Jade

Icy Teal Blue Crystal Earrings

Source: Icy Teal Blue Crystal Earrings

Bruschetta Wonton Cups

20170310_152141I love wonton wrappers and bruschetta and decided to try them together.

1 large tomato, seeded and chopped small
1 garlic clove, finely chopped (or more if desired)
dried basil (as much or as little as you like)
olive oil
salt and pepper
mozzarella cheese, shredded or thinly sliced

Preheat oven to 350F.

Press the wonton wrappers into a mini baking cup (muffin pan) for form the cups.

Bake the cups for 10-15 minutes, or until the wrappers are golden brown.  Remove and let cool for at least 5 minutes.

Use a spoon to put the bruschetta into the cups or put bruschetta in a serving bowl.

If you prefer fill the wonton cups and place shredded/thinly sliced mozzarella cheese on top of the bruschetta and put back in the oven for a minute so the cheese can melt. Sprinkle a little dried basil on top of the cheese.

Serve immediately.

Note:  Do not put bruschetta in wonton cups and let sit before serving as the wonton cups will get soggy on the bottom.

Easy Roasted Cauliflower Chowder

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I found a recipe for cauliflower chowder on PINTEREST that I was planning to use but managed to use half of the ingredients for a great cauliflower chowder.

2 cups cauliflower
1 small potato
1 garlic bulb
olive oil
dried garlic
salt and pepper
2 cups water

Cut up the cauliflower into small florets and peel and chop up potato.  Put in a baking dish or roasting pan and sprinkle liberally with olive oil, salt, and pepper.

Cut the top off the garlic bulb and pour olive oil over it, salt and pepper and wrap in foil. Place in baking dish or roasting pan with cauliflower/potato mixture.

Roast cauliflower/potatoes in a 425F oven 20-30 minutes.

When cauliflower is browned and potato is soft remove from oven.  Let the ingredients cool.

Since it was handy, I put the cooled ingredients in my crockpot and added two cups of water and the garlic bulb (removing skin).  Puree until smooth.

Add more salt and pepper to taste.

This made 3 cups of rich, thick, and delicious chowder or 2 servings.

The original source for this recipes is by Simply Quinoa at http://simplyquinoa.com/30-minute-roasted-garlic-cauliflower-chowder/

Easy Turkey Soup

I had purchased Lou’s Barbecue Co. Quick -n-Easy Tender, Slow Roasted Turkey Roast in gravy. The package is 400g and serves 2. When I opened the package I realized it was dark meat. I’m one of those people that “prefers” white meat. So I decided to make turkey soup.

I cooked the turkey in the pouch as suggested in boiling water for 8 minutes.

Then opened the package and put the turkey and the gravy in my crock pot.  I added a 900ml box of beef broth bouillon and heated up until warm.

I then added 3 frozen spinach nuggets and huge handful of shredded carrots which I chopped up in my food processor.

I added a little salt due to the addition of the spinach and carrots.

I cooked for a few hours and used a fork to break up the turkey meat. You don’t have to break up the turkey if you want big chunks.

I also added a little parsley.

An hour or so before serving add 1/4 cup basmati rice that has been strained with cold water to remove the starch. Add the rice to the soup.  Cook soup for at least the time suggested on rice package. Longer if you want it really soft.

The soup ends up really smooth. You would hardly know there was rice in it.

Serve with nicely toasted French or Italian bread.

Enjoy!

Ingredients:
1 400g box of Lou’s Ready cooked Turkey
1 900ml box beef broth (chicken or veg)
Great Value frozen spinach nuggets
Grimmway Farms shredded carrots (Garden Basket)
Salt, pepper, parsley, etc. to taste
1/4 cup rinsed basmati rice

Feel free to make this soup to your taste changing as you wish.

I had also thought of adding pasta but would cook pasta separately and add to soup shortly before serving as pasta soaks u all the liquid.

Enjoy!

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