Salmon en Papillote

This recipe came from Eric and is a very tasty way to prepare salmon if it is not too thick.

Preheat oven to 425F. 

Wrap the salmon in parchment in a shallow pan, adding the following on top: mint, parsley, tomato, capers, zest of 1 lemon, leek, salt, pepper and evoo.

Cook for 20 min.

Lentil, Sweet Potato Soup

 This recipe came from twopeasandtheirpod. I double the veggies. 

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 carrot diced
• 1 celery stalk diced
• 2 small sweet potatoes peeled and cut into 1/2 inch cubes
• 1 1/2 cups brown lentils
• 4 15 ounce cans vegetable broth
• 2 cups water
• 2 cans 15 ounce diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh rosemary
• Salt and pepper to taste
• 2 cups chopped fresh spinach

Instructions

1. 1. In a large pot, heat the olive oil. Add the onion and garlic. Saute until onion is tender and garlic is light brown in color. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes.
2. 2. Stir in the lentils, vegetable broth, and water. Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.
3. 3. Add the fresh spinach and stir. If necessary, season with salt and pepper. Remove bay leaves and serve warm.

Whole Wheat Sandwich Bread

This is a favorite everyday sandwich bread. This recipe was modified from a King Arthur recipe. I use half white and half whole wheat flour because that is what the bread lovers like. Used weight for ingredients where listed.

• 1 1/4 cups (240g) lukewarm water
• 2 Tbs olive oil
• 1 Tbs honey
• 2 cups (227g) all purpose flour
• 2 cups (227g) whole wheat flour
• 2 Tbs sesame seeds
• 2 Tbs flax seeds
• 1 Tbs wheat gluten
• 1.5 tsp salt
• 1.5 tsp instant yeast

Put everything in bread machine on dough cycle. When complete roll out air bubbles and shape into bottom of 13" pullman loaf pan. Cover with plastic wrap and dish towel till 1" from top.

Baked in 2 loaf pans in oven 381 F for 35 min. Runs over some. Also worked exactly in 13" pullman pan at 375F for 18 min, uncover, then 15 min.

Pullman Loaf / Pain de Mei

A real winner. You can't always eat healthy and everyone loves this. From a King Arthur recipe, tweaked to work for me.

Use weight measurements, not volume.

2/3 cup (152g) milk
almost 1 cup (215g) lukewarm water
3/8 cup (6 tablespoons, 85g) butter
2 teaspoons salt
3 tablespoons (35g) sugar
1/4 cup (28g) whole dry milk
3 tablespoons (35g) potato flour (sub 2 tablespoons potato starch)
4 3/4 cups (567g) King Arthur Unbleached All-Purpose Flour (using Sir Galahad)
1 1/8 teaspoons instant yeast

Put all in bread machine. Butter 13" pullman loaf pan (not necessary). When dough is finished, preheat oven to 356F.  Deflate dough and get out air bubbles, shape into 13" log. Flatten deflated dough into loaf pan. Cover with plastic wrap so no air reaches dough. When dough is 1" from top of pan, remove plastic and put top on pan. Wait a few minutes more. Bake 23 min, remove top. Some of the dough comes out the side, but someone will eat that too. Bake 20 min more.  Remove from pan and let cool completely.

Dijon Vinaigrette

3 tbsp red wine vinegar
3 tbsp lemon juice 
3 tbsp Dijon mustard
3 cloves garlic pressed
1/4 tsp sea salt
1/4 tsp black pepper
6 tbsp extra virgin olive oil

Beans & Rice

1 pound dried beans
water to cover
2 large bay leaves
1 onion, diced
3 stalks celery, diced
olive oil, salt, pepper
roasted diced vegetables (optional)
field roast 'sausages', pan fried (optional)
canned tomatoes (optional)
1 cup brown basmati rice

Wash and pick through beans. Cover with water + 2 inches and bring to a boil. Add bay leaves.
Cook at 175 - 200 on induction burner for 2 hours until slightly tender.
Saute vegetables in olive oil with salt and pepper to taste.
Add vegetables, and optional ingredients  to beans with 1 tsp salt and additional pepper.
Cook one more hour or until almost tender. Add rice and 2 cups water and cook 40 more minutes.
Let sit for 5 minutes. Enjoy!

Feel free to experiment with beans and ingredients. This was great with Yellow Indian Woman  Beans, leftover roasted sweet potatoes and apple sage field roast sausage with tomato sauce.

Kale & Brussels Sprouts Salad

This has become a mainstay salad for us lately. Keeps well

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 4 servings, about 3 cups each

Ingredients:
1 large bunch kale, washed, thoroughly dried, stems removed, finely chopped & massaged
(6 to 8 cups chopped)
8 brussels sprouts, finely shredded
1½ medium cucumbers, thinly sliced
1 medium red bell pepper, thinly sliced
½ tsp. Himalayan salt
3 Tbsp. extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. raw cider vinegar
24 whole almonds, chopped

Preparation:
1. Combine kale, brussels sprouts, cucumbers, and bell pepper in a large serving bowl.
2. Season with salt.
3. Drizzle with oil, lemon juice, and vinegar; toss gently to blend.
4. Refrigerate, covered, for 15 minutes.
5. Sprinkle with almonds and enjoy!

Corn Tortillas

Makes 10

1 cup Maseca masa

1 cup Bobs masa

1.5 cups hot water

0.5 tsp salt

Mix together and knead for 2 min. Dough should be soft, but not sticky. It will become stiffer after resting.

Rest for 30 - 60 min in warm place (proof at 85 in oven).

Cook at 500F on electric skillet

Summer Squash Soup

This recipe was derived from a recipe by Faith Durand. I initially made this with yellow squash, although the original recipe was for zucchini. 

This makes 1 1/2 quarts - appetizers for 4 or  dinner for 2

•   3 tablespoons olive oil

•   1 white onion, sliced

•   8 to 9 large cloves garlic, sliced thinly

•   2 medium squash, about 1 1/2 pounds

•   4 cups water

•   1 cube Rapunzel veggie boullion (or add stock veggies)

•   1/2 teaspoon powdered ginger

•   Salt and pepper

•   Almond yogurt seasoned with amchur powder

•   chopped mint leaves

Heat the olive oil in a heavy 4-quart stock pot over medium heat. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the squash and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend. 

Taste and season with ginger, salt and pepper. When serving, top with a dollop of yogurt and sprinkle with finely chopped mint leaves

Unike most soups, this is not significantly better after a night in the refrigerator. The flavors meld, but IMHO the soup was slightly better fresh.

Mexican Layer Dip

I made this for E's birthday party and it was very good.

2 cans Bush's pinto beans
1 can diced green chilies (mild)
cheddar (yellow & white) & pepper jack cheese
3 avocados
1 cup sour cream
limes
1/4 tsp smoked paprika
homemade salsa (garlic, tomatoes, shallots, cilantro, bell peppers, cumin, chili powder, lime, salt, pepper)

Rinse and drain pinto beans, pan fry in olive oil with a little crushed garlic, mashing a little over half the beans. Add green chilies and a squeeze of lime, salt & pepper. Cook until well seasoned. The beans will become stiffer after they cool.

Mash avocados with a little lime juice.

Mix paprika into sour cream, add a squeeze of lime. Flavor should be subtle.

Make salsa and lit sit an hour to let flavors develop.

Spread beans in glass casserole dish.
Top with a layer of finely grated cheese.
Spread avocados over cheese layer.
Spread sour cream over avocados. Refrigerate if making ahead.
Drain salsa & spread on top immediately before serving.