Salmon with Brown Butter and Almonds

We tried this quick and easy recipe last night and it was a hit!  Feel free to substitute any kind of veggies you have on hand for the green beans...I used mixed frozen veggies in a pinch and that was still great!  The best part is that you can whip this up in less than 30 minutes.

What you'll need:
4 T unsalted butter
1 1/4 lb. skinless salmon fillet, cut into four pieces
kosher salt and black pepper
1 lb. green beans, trimmed and halved crosswise
1/4 cup sliced almonds
2 T capers

Directions:
1. Heat 1 T. of the butter in a large nonstick skillet over medium heat.  Season the salmon with 1/2 t. salt and 1/4 t. pepper.
2.  Cook the fish until opaque throughout, 3-5 minutes per side.  Transfer to individual plates.
3.  Meanwhile, fill a second skillet with 1/2 in. of water, bring to a boil, and add 1/4 t. salt.
4. Add the green beans to the second skillet, cover, and steam until just tender, 4-5 minutes.  Drain and transfer to plates.
5.  Wipe out the green bean skillet and heat the remaining 3 T of butter over medium heat.
6.  Add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2-3 minutes.  Stir in the capers.  Spoon over fish and beans.

And a link here for a 1-cooler weekend getaway menu that I tried, that you might want for any last minute summer trips!  It was easy and fun (I tweaked it a bit, and took out all the alcohol...)  Enjoy!

Roasted Sweet Potato Planks

I just made this favorite tonight, and thought I would post, as I was thinking of you all!

4 sweet potatoes

1-2 T. olive oil

1/2 tsp. paprika

Cut sweet potatoes in wedges, sized according to your family's preferences, and toss with olive oil and paprika in a ziplock bag. Roast in oven at 400 degrees for 30-40 minutes, on greased pan. I also added a dash or two of garlic salt and cinnamon to make them just like the restaurants. Yum! (They were a hit tonight with Paul and Oma... *smile*)

Thanks Bev, for sharing this with me several years ago!

hugs

Ruth

Berry Lemon Mousse Parfaits

**This is a new favorite summery dessert, quick and easy, just the way I like it!

Ingredients:

3/4 cup heavy cream

1/4 cup white sugar, divided

2 T. lemon juice

1/2 tsp. lemon extract

1/2 teaspoon vanilla extract

1/2 cup sliced strawberries

1/2 cup fresh blueberries

1/2 cup fresh raspberries

Directions:

1. In a large, chilled mixing bowl, using an electric mixer, beat cream, 3 T sugar, lemon juice, and extracts until mixture mounds softly.

2. In a small bowl, add remaining sugar to berries. Mix gently.

3. Spoon layers of mousse and fruit into dessert dishes. Serve immediately or chill for several hours before serving. Yield: 4 servings. (From All Recipes All-Time Favorite Best Brand Recipe Cookbook, thanks Angela!)

Nutrition info: 222 calories, 1 g protein, 18 g carbohydrate, 17 g fat, 1 g fiber, 61 mg cholesterol, 18 mg sodium

Monique's Chicken and Veggies

Hello all!

Here is favorite of ours, that I stole from my partner teacher. I love it because you can adjust it so many ways, and it is super-quick--30 minutes or less! So it is great for those busy nights, or just when you aren't in the mood for cooking. You can use boneless skinless chicken, or any brand of chicken sausage, but this is my favorite brand shown to the right (I use Sweet Italian variety more than this spicy one). I think some of you may get chicken sausage from Costco as well? Good news on this recipe: You will only have to dirty one pot and one spatula!

Ingredients:

3-4 chicken sausages, or small boneless chicken breasts

3 cloves of garlic

2 T. EVOO

small/medium onion diced

Assorted chopped veggies (mushrooms, red/yellow/green peppers, zucchini or yellow squash, broccoli, etc...really whatever your family likes!)

dried Italian seasonings--oregano, parsley, etc. (feel free to use fresh, too!)

Bev's Maple Balsamic Vinaigrette Dressing

optional additions: feta/parmesan cheese, chicken stock, kalamata/black olives, fresh basil, turkey sausage, almonds

Directions:

Heat EVOO on medium heat. Saute garlic for 1 minute, and then toss with diced onions until they are translucent. Gradually add veggies to saute as well, adding first veggies depending on how long they will need to cook. I have even used frozen veggies, if I am really low on time. But I usually allow about 10 minutes to fully saute the veggies. I add the meat after I saute the veggies, but if your meat is not pre-cooked, make sure you do that in a second pan, and then add it a little later. If it is pre-cooked, it will just take a few minutes to warm up in the pan with veggies. If you want more of a sauce, add some chicken stock and a little cornstarch. This is also the time that I add some kind of dressing/marinade to the pan, and my favorite is the vinaigrette I listed above. I'm sure many of you have that recipe, but I can add it later if not. I usually add the basil and/or olives now, and if your family loves cheese, a little of that won't hurt either. Yield: 3-4 servings.

Enjoy your 30-minute one-pan wonder! Ruth

Ruth's Peanut Soup

2 tablespoons oil

8 chicken thighs

salt and pepper to taste

1 medium red onion, chopped,

1 inch piece of ginger, peeled and minced

1/2 teaspoon cayenne pepper

1 1/2 cup chopped tomatoes, canned

1 quart chicken stock

3/4 cup natural peanut butter, chunky

Cook chicken in a skillet with oil, season with salt and pepper. Cook for 10-15 minutes. Transfer to plate, keeping 2 tablespoons of the fat left in the pan

Add onion and ginger and cook in a pot, stirring occasionally (3 minutes). Stir in cayenne pepper and tomatoes, cook 5 minutes. Put chicken in the pot, and add 3 1/2 cups of chicken stock. Bring to a boil, then simmer until chicken is chicken is cooked through. Blend together remaining stock and peanut butter, stir into stew. Season to taste and cook for about 20 minutes.

~Olivia G.

Chunky Tomato Potato Soup

8 servings. Ready in about 1 hour.

2 T butter
2 onions, chopped
4c. cubed potatoes
1 1/2 c. celery, chopped
1 1/2 c. chopped carrots
2 cloves garlic, minced
1 Table. Italian seasoning (or just mix basil & oregano)
2 c. milk
2 T. cornstarch
14.5 oz can tomatoes, undrained
1 1/4c. chicken broth
2 T. tomato paste
salt & pepper

Cook onion in butter until tender in large pot. Mix in potatoes, celery, carrots, garlic and seasoning.
Pour in milk. Stir in cornstarch gradually, and bring pot to boil.

Mix in tomatoes, broth and tomato paste. Return to boil.

Reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Thanks Ruth for sharing this yummy soup with all of us!  We make it every few weeks through the cold months... especially if we have some Asiago bread to go with it!