 When my hubby triumphantly brought home two large salmon from a fishing trip, I couldn't pass up the chance to have fresh salmon that very evening. Wanting to fix it a little differently than usual, I found this recipe by Deb Swanson at allrecipes.com. I've modified it slightly. Serves: 6 Preparation time: 15 minutes Broiling time: 10-12 minutes Ingredients 1-1/2 cloves garlic, minced 3 tablespoons olive oil 6 (6 ounce) salmon fillets 1/2 cup butter 2 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 1/4 cup white wine 1 teaspoons ground black pepper 2 teaspoons assorted fresh herbs, minced 2 tablespoons fresh dill, minced Directions
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. 2. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 minute. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, and herbs. 3. Place the salmon fillets skin-side down on an oiled broiler pan. Spoon about half of the butter sauce over the fillets, and sprinkle evenly with half of the fresh dill. 4. Broil in the preheated oven for 5 minutes. Spoon on the remaining butter sauce; broil until the fish flakes easily with a fork. I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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Servings: 4-6 Preparation time: 30 minutes
Note #1: For meat eaters, add bit of left-over meat loaf, chopped turkey or diced chicken to the vegetable mixture.
Note #2: Optional ingredients may included chopped cabbage and black beans I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Parmesan Meatloaf There's nothing like the smell of meatloaf in the oven on a cool, cloudy day. According to Food.com, a version of this recipe containing oats has been around since 1891, the year Quaker Oats was formed. Many of us remember it being a familiar dish our Moms made. Well this Mom (and Grandma) still makes it, adding my own twist. (See Parmesan Herb Mix below.) Because this recipe is so retro, I decided to bake it in a Corning loaf pan I found at Goodwill. It just seemed fitting. Meatloaf makes great left-overs like my Mom used to make: a meatloaf sandwich with dill pickle and ketchup. By the way, my favorite ketchup to date is Trader Joe's, but Costco has a new organic ketchup I intend to check out and review soon. Look for my recipe for a meatloaf addition to Vegetable Tostadas in my next post. Serves: 6 Serving size: 3 1/2 ounces Preparation time: 20 minutes Baking time: 90 minutes approx.
Note: Leftover meatloaf is delicious added to scrambled eggs, soups and chili, and potato dishes. Look for my recipe for a meatloaf addition to Vegetable Tostadas. Parmesan Herb Mix
I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Heavenly Pastel Sandwich Wafers These pastel Heavenly Sandwich Wafers are a treat for the eyes and are sure to bestow buttery goodness in your mouth. The Skagit Valley Writers League had a fun event to raise awareness of our many activities and opportunities throughout the year. Each critique group provided a writing-related basket for a drawing. One of my groups chose Alice in Wonderland. It was then I remembered I had cookie cutters the shape of the symbols on playing card suits. I'd never made pastel cookies before, but I knew this was the time. Although this cookie sandwich recipe calls for colored frosting rather than colored dough, I had to give it a try. Let's just say, don't overdo it with the food coloring; work in a little at a time. Makes 16-18 cookie sandwiches Prep and cook time: 2 hours (includes 1 hour chill time) Equipment: mixing bowl, measuring cups and spoons, *rolling pin, pastry cloth and rolling pin cover, cookie sheets
Directions for Dough
1. Mix butter, cream, and flour with slotted spoon or hands. 2. If coloring the dough, divide it according to the number of colors you're using. Sprinkle on a little of the coloring and work in until you achieve the desired shade. 3. Cover dough and chill for about 1 hour. (Chill too long and the butter will get too hard in dough to work.) In the meantime, make the Cream Filling. (See below) 4. Distribute the sugar evenly on a plate. (I use a glass pie plate.) 5. Pre-heat oven to 350 degrees. 6. Sprinkle some flour on the pastry cloth and rolling pin cover. 7. Using a third of the dough at at a time, roll out to 1/8 inch thickness. 8. Cut cookie shapes. Roll dough scraps into a ball and cut more cookies. Be sure to cut complete pairs of shapes to make the sandwiches. 9. Using a spatula, transfer cookies to the sugar plate. Lightly press each side of cookie into the sugar. 10. Transfer the cookies to ungreased baking sheets. Prick each cookie with a fork a couple of times. 11. Bake cookies 8-10 minutes until they are set but not brown. 12. Transfer cookies to plates or flat tray lined with paper towels and cool. * I recently purchased a Joseph Joseph Adjustable Rolling Pin with silicon rings. It helps to keep the dough the correct thickness, and I love that. Cream Filling Directions 1. Cream butter, confectioner's sugar, and vanilla together. 2. Tint with food coloring if desired. 3. Add more cream if needed for the right spreading consistency. (If the filling is too stiff, it will break the cookie.) 4. Spread on one side of a pair of the cookies for cookie sandwiches. Place on pretty plate and watch them disappear faster than the Cheshire cat. I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Making an omelet can be easy or tricky. Mine is an easy version. I often serve this dish to our house guests, but on some spring and summer mornings when my herbs are flourishing, I make it just for my hubby and me simply because we like it so much. Servings: 4 Preparation time: 15-20
I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. |
AuthorLinda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
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