Monthly Archives: March 2020

Salmon Quiche

Posted on date by author
Salmon Quiche

I like canned salmon. There, I said it. I know it sometimes gets a bad rap, but I find canned salmon very convenient to have around. If you didn’t already know this- canned salmon is made from wild caught salmon and has all the nutritional benefits of fresh.  If you are looking for something different to do with canned salmon, you might want to try this recipe.

If you prefer, you could use fresh salmon. About 12 oz. of cooked salmon, flaked, would be used in place of the canned salmon. We had it in a Seafood class last week and people were pleasantly surprised.

The crust is a breeze to make. It’s pressed into the pie pan, rather than being rolled out. The crust is made with whole wheat flour, almonds and cheddar cheese. Yum. Did I mention it also freezes well?

Salmon Quiche

 1 c. whole wheat flour

2/3 c. shredded sharp cheddar cheese

1/4 c. chopped almonds

1/2 t. salt

1/2 t. paprika

6 T. oil

1 (15 oz.) can salmon, flaked, drained, liquid reserved, bones and skin removed

3 eggs, beaten

1 c. sour cream

1/4 c. mayo or salad dressing

1/2 c. shredded sharp cheddar cheese

1 T. grated onion

1/2 t. dillweed

3 drops Tabasco

For crust, combine first 5 ingredients in a bowl. Add oil and mix well. Press into a 9 inch pie plate. Bake in a 400 degree oven for 10 minutes. Remove pie crust from oven and reduce oven temperature to 325 degrees. Meanwhile, begin filling. If needed, add water to reserved salmon juice to measure 1/2 cup. Combine remaining ingredients in a bowl, including reserved liquid. Pour into prepared crust and bake for 45 minutes or until set in the center. Makes 6 servings.

Posted in Cooking | Tagged , , |

Linguine with Clam Sauce

Posted on date by author
Linguine with Clam Sauce

This classic is one of my favorite pasta recipes. I like to keep it pretty simple. Clams, half and half, garlic, parsley and linguine. Sometimes I add a little white wine or sherry to the sauce.

I have been craving it for a few days and decided to make it for dinner yesterday. As an added bonus, it is a dish that can be prepared in no time at all.

I like the pasta to absorb flavor from the clam sauce so I cook the pasta barely to al dente. Then I add it to the clam sauce and let them cook together a few minutes. The sauce almost disappears, but the flavor of the pasta is wonderful!!

I use frozen clam meat (thawed), instead of canned clams, when I have them. I get them at my local Asian grocery store. If I do use canned clams, I drain the liquid and save it to use later in clam chowder. I just pop the liquid in the freezer.

Linguine with Clam Sauce

1 T. oil or butter

2 cloves garlic, minced- you can add more garlic

2 cans, 10 oz. each, whole clams, drained*

½ c. white wine or dry sherry, optional

1 c. finely chopped parsley

1 c. half and half or milk

1 T. lemon juice

Salt and Pepper to taste

1 lb. linguine

Heat oil in skillet and sauté garlic until tender. Add clams, wine or sherry, if using, and parsley and cook over medium heat 5 minutes. Add half and half, lemon juice, salt and pepper and simmer 5 more minutes. Sauce should start to reduce a little. Meanwhile prepare linguine al dente. Drain pasta and transfer to the skillet. Toss with the sauce and simmer together a few minutes. Pasta will absorb some of the liquid. Adjust seasonings. Transfer to serving bowl.  Makes 6 servings.  

* Rather than using canned clams, I have been using frozen, cooked clams that I get at the Asian grocery store. A one-pound bag gives me a lot of clam meat for the sauce. Thaw and drain before using in this recipe.       

 For linguine with a red clam sauce just substitute 1-2 cups of your favorite spaghetti sauce for the milk and lemon juice. Serve with fresh grated Parmesan cheese.

Posted in Cooking | Tagged , , |

Best Cauliflower Soup- Ever!

Posted on date by author
Best Cauliflower Soup- Ever!

My friend Kim and I used to laugh at the covers of all the December issues of women’s magazine. They were lined up by the check-out at every grocery store.  They always declared it was “The Best Christmas Issue Ever!!!” It was just something that struck us both funny.

When I made this soup, I knew it was extra good. A friend was over and I gave him a bowl to taste. He looked at me and said, wait for it…”This is the best cauliflower soup you ever made.”

I didn’t have a name for the soup yet, so I decided to call it My Best Ever Cauliflower Soup. I thought it was funny- I hope you do, too. It is also a nod to my sweet friend. Kim would have gotten the joke.

The soup lives up to its name. It has plenty of flavor, even without the toppings. With the toppings, it becomes something very special.

If you are looking for a really good and easy soup recipe- I suggest you give this one a try.

My Best Ever Cauliflower Soup

3 T. oil
1 large onion, chopped
1 small head cauliflower, chopped- about 6 cups
1 qt. chicken stock, but you could use beef or vegetable stock instead
1 qt. canned tomatoes, I had home canned, you could use a 28 oz. can of tomatoes
4 ribs celery, chopped
2 potatoes, peeled and diced
2 T. curry powder, I used my homemade curry powder
2 t. turmeric
1 t. cumin
Salt and pepper to taste

Mushroom topping:
2 T. oil
1 onion, diced
1 lb. baby Portobello mushrooms, sliced
3 T. chopped parsley
Salt and pepper to taste

Additional toppings:
Green onions, sliced
Cashews, you could also use peanuts
Sesame oil

Heat oil in soup pot and cook onion until tender. Add cauliflower and cook about 5 minutes longer. Add remaining ingredients and cook, uncovered, until vegetables are very tender, about 30 minutes. While soup is cooking, make mushroom topping. Heat oil in medium skillet and cook onion until golden. Add mushrooms and cook until mushrooms are almost caramelized, about 10 minutes. Add parsley and cook a few more minutes. Set aside until ready to use.

Once soup veggies are tender, puree until smooth. To serve soup, ladle some hot soup into a bowl. Top with some of the mushrooms and add a few green onions, cashews and a drizzle of sesame oil. Serves 6.

Posted in Cooking | Tagged , |