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As a new year begins I find that I do not make resolutions, but a list of projects I would like to complete and things I would like to do. When it comes to sticking to a diet, I like to think in terms of moderation. Since I love food and with so many recipes to make, making smaller portions is the way to go, even making smaller sized desserts.

 

Is this recipe low-fat? Why make low-fat anything? Something I hear a lot. Things that contain cream can make one think is it terribly bad for the waist line, but keep in mind, cream may not always be the culprit. This simple spring like soup I made has only one tablespoon of cream per serving, but still seems full bodied. A touch of cream can go a long way to pull flavors in a recipe together.

 

A simple food philosophy I like to stick to is: enjoy your food in manageable portions, enjoy what you eat and of course eat plenty of vegetables. Just don’t ask me about my crazy cookie habit. Friends that see me on a daily basis usually see me with a cookie in hand! Something I guess needs addressing.

 Enjoy these fresh new recipes from my kitchen!

 

Smoked Salmon Stew Recipe

 

1 Tablespoon olive oil

¼ cup shallots, julienne thinly

1 garlic clove, minced

 

¼ cup dry vermouth

2 ½ cups seafood stock -or- cold water

 

1/3 pound tiny red-skinned potatoes, thinly sliced

 

¼ cup small pea pods, snow peas or frozen peas

8 ounces smoked salmon, broken into bite size pieces

¼ cup cream

 

Freshly chopped dill

Sea salt & freshly ground black pepper to taste

 

preparing the stew:

 

1. Sauté shallots in oil on low heat until tender. Add garlic and cook for a few minutes more.

2. Deglaze with vermouth and add potatoes and stock or water.

3. Bring to a gentle simmer and cook until potatoes are just about done.

4. Add peas and finish the cooking. Potatoes should be tender, but not falling apart.

5. Add cream, salmon and fresh dill, heat through.

6. Season with salt and pepper to taste.

Serves 2-4.

 

 

Beet & Kale Salad Recipe

 

1 bunch purple kale, stemmed & torn into bite size pieces

3 large red beets, peeled & fine julienned

1/3 cup sweetened dried cranberries

1/3 cup sliced almond, toasted*

 

¼ cup sesame oil [not toasted]

2 Tablespoons lemon juice

2 Tablespoons orange juice [red navel oranges used here]

2 Tablespoons honey

1 Tablespoon apple cider vinegar

1 Tablespoon freshly minced ginger

1 teaspoon orange zest [from the red navel oranges]

¼ teaspoon sea salt

 

 

preparing the salad:

1. Combine all of the salad ingredients in a bowl, set aside.

2. Combine all of the dressing ingredients except oil in a food processor.

3. Add oil while the machine is running to emulsify.

4. Dress salad and enjoy.

Serves 2.

 

*Toast almonds in a 350°F for 8-10 minutes.

 

Some things you may like in this salad are: sliced pears, chicories, orange segments and/or radishes.

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