Creamy Salmon Bisque (Dairy Free)

I hope you are enjoying the year and have nice things to look forward to. It is fun to set new goal and to have new things to work for. This is a great way to start out a healthy new year. Not on a "diet" I don't like that word. I like to look at it as a healthier way of living. This recipe will get you started on the right foot.

This is a nice creamy soup. My husband enjoyed 3 bowls of it. :) Our family has become salmon fans. I have never had salmon in a soup. I really enjoyed it too. Happy 2015.

Ingredients

salmon filets 1lb 8oz
3 1/2 C water
1/4 tsp dried thyme
1/2 tsp salt
1 lemon sliced
2 cloves garlic minced
7 peppercorns
3 black peppercorns
5 green onions chopped finely
1/4 C whole grain flour ( I used spelt)
2/3 water
1 tsp salt
3/4 coconut milk
1 T dried dill
2 1/2 to 3 T lemon juice
more salt and pepper if desired

Directions

1. In a pot put in salmon, water, thyme lemon and peppercorns. Bring the mixture to a boil. Then turn down the heat to simmer and cover and let simmer for 20 min.
2. Take off the heat. Strain. Take the skin off the fish if there is any (The skin will add more flavor). Chop up the fish and set aside. Save the fish broth
3. In the pot pour in the oil and heat to medium. Pour in the onions, and garlic. Stir and let cook a couple minutes. Then stir in the flour.
4. Pour in the fish stock. It equaled about 2 1/2 C. Add an additional 2/3 C water, fish, and salt. Stir all together and let the mixture come to a boil. Then turn down the heat and let cook about 5 minutes.
5. Then stir in the in coconut milk and dill. Do not let the mixture come to a boil again. Let the mixture heat all the way through.
6. You can eat warm or chilled. Enjoy!

Layered Overnight Green Salad (healthier)

I have been wanting to make this for a while for my family. My Mom used to make this and I always got excited when you did. The great thing is you can make it ahead so you don't have to be making it at the last minute. It makes it very nice. I made it healthier. Not adding the mayo to it either and added honey mustard dressing at the end. It was a nice twist. Great for holiday gatherings.


Ingredients

2 C Romain lettuce washed cut in bite size pieces
2 C Spinach washed
2 C celery chopped
1 bunch green onions chopped
1 lb of frozen green peas
5 oz of bacon bits
8 hard boiled eggs chopped up
1 C shredded cheddar cheese
garnish with 1 C shredded cheese and 1/2 C chopped green onions if desired

Dressings

1 1/ 2 C Plain yogurt
4 T honey
1/2 tsp garlic powder


Honey Mustard Dressing

6 T olive oil
2 T cider vinegar
1 T mustard
3 T honey
1/2  tsp salt
1/4 tsp ground pepper

Blend until all creamy. 


Directions

1. In a large bowl put in Romain lettuce evenly on the bottom.
2. Next spread the spinach on top evenly.
3. Next the celery evenly distributed.
4. Green onions come next put evenly over the celery
5. Then pour the peas evenly on top of the onions.
6. Sprinkle the bacon over the top of the peas.
7. Then the chopped up eggs
8. Spread the cheese on top evenly.
9. In a small bowl mix up the dressing. The yogurt, honey, and garlic.
10. Spread the dressing on top of the cheese. Try to seal the edges.
11. You can garnish with the cheese and green onions.
12. Cover with a lid or plastic wrap. Put in fridge overnight. (We ate in 8 hours and that worked great. )
13. If desired you can drizzle on the honey mustard dressing before serving for added flavor. Yum! We love honey mustard at our house.

Cobb Salad (Easter Dinner or anytime)

I have found that bright colors and how it is presented adds to my enjoyment of eating vegetables. My husband has his Dads gift of making food look really nice. He has passed that on to my daughters. My husband made this for our early Easter dinner with our family yesterday. It was a big hit. It tasted delish. I can't wait till he has more time to cook with me. He is an amazing chef. 
This could make a great addition to your Easter meal. I love this time of new birth and the world coming alive with color. :)
 
 Ingredients

Romaine and Spinach washed and chopped up
tomatoes chopped up
frozen peas
cheese
bacon bits
other options: chopped celery, grated carrots, strawberries, purple onions, avocados,cucumbers, and ?


Salad Dressing options:

Raspberry Dressing  

Ingredients:

1 C Grapeseed Oil
1/4 white vinegar
1/4 raspberry sauce
2 to 3 T honey
*1/4 tsp salt and pepper (Optional)


Ranch dressing

1 pkg traditional ranch dressing packet
1 C mayo with olive oil
1 C buttermilk ( I used 1 C milk 1 T vinegar)
2 tomatillos husk removed diced
2 garlic cloves
juice from 1 lime
1 jalapeno seeds removed
1/2 bunch cilantro washed

Directions 


1. In serving bowl  make a bed with the greens covering the bottom.
2. Then make rows of vegetables going across the top.
3. Put ingredients for the dressing in the blender and blend a couple minutes. Serve dressing on the side.  
Happy Easter Week!
 


  
 

    

                     

Mushroom Pilaf

It is always fun to find new ways to serve brown rice. This was a great mixture, that complimented the brown rice. It made a tasty addition to our meal. It had a nice flavor, and we felt very satisfied after eating it.

Ingredients:
3-4 C cooked brown rice
1 bunch chopped green onions
2 garlic cloves minced
3 cardamom pods or 1 1/2 tsp dried cardamom
4 T grape seed oil or coconut oil or another oil of your choosing
1 1/2 chopped mushrooms
1 tsp grated ginger
1/4 C water
3 T fresh cilantro and some for garnish
salt and pepper to taste prefrence

Directions:
1. In a pot or large skillet, pour in 2 T oil , garlic, green onions. cardamom. brown for 3-4 min.

2. Pour in 2T more of oil and mushrooms and then cook and stir 2-3 min.

3. Add rice ginger, and, water. Simmer for 8- 10 min. On low heat.

4. Remove cardamom pods. Making sure the seeds have all come out. Toss in fresh cilantro and garish with some fresh cilantro.

Quinoa and Eggs Mexican Style

It is fun to find new ways to eat quinoa. It is especially nice when my family enjoys my new creation too. This was one of those times. The other great thing is it is a nice meal for the Summer because you don't heat up the kitchen. This could be served anytime of the day too. :)

Ingredients:

1/2 C quinoa
1 1/2 C water
1 T butter
1/2 C milk
7 eggs
1 tsp salt
1/2 tsp fresh ground pepper :)
1/2 tsp garlic powder
1 large can of diced tomatoes drained or small can (drained)
1 small can chopped mushrooms (drained)
4 green onions chopped
1 small can of diced green chilies
1/2 C grated cheese
cilantro for garnish (You could mix some in too)
salsa

Directions:

1. Rinse off quinoa in a strainer. Put in a skillet and let it toast, while stirring a couple minutes. In a sauce pan boil the water. Stir in the quinoa and turn down the heat. Put on the lid and let the water absorb, and let it get tender. Stir it occasionally.

2. In a bowl beat eggs, salt, pepper, garlic and milk together.

3. Heat a skillet pour in the butter. Then pour in the egg mixture. Let it cook about 3 minutes.

4. Then add the mushrooms, tomatoes, onions, chilies, and cooked quinoa. You could add 1/4 C water if there is not enough liquid. Stir and then put on the lid a few minutes. Make sure the heat is not to hot. (medium low)

5. When the mixture has thickened nicely add the cheese and put the lid on long enough for the cheese to melt. Garnish with cilantro. Serve with salsa

I just served it out of the pan. Less dishes. :)