Tag Archive | potatoes

It’s Leap Day!! & Salmon Chowder

I made a goal for our family when we were first married that every leap year day we would eat a special meal and use our china. So even if we never did during the year (which we do) we would have a chance to teach our children about manners and make it a special day at least every four years. I thought it was a cool idea.

Well it’s our 3rd leap day and I am on the couch with a cold and my horrible back that I’ve been down with for 2 months and I wondered how I was going to pull off a nice dinner when we’ve been surviving on freezer meals for weeks.  Well first I had to really lower my expectations and realize my children ages 11, 8, & 4 probably don’t remember the last leap year day. So I settled on a salmon chowder and I even used canned salmon!! Heaven forbid! I just couldn’t pull myself off the couch to thaw and then cook the salmon.  I already had celery and onions chopped and frozen in the freezer so all I really had to do for prep was chop 2 potatoes and make the white sauce. And I have to say that this will be a staple in our house. It turned out fantastic. I even took a picture we’ll see if i can get it uploaded. I still don’t know how. Anyone out there know?

Salmon Chowder

  • 2 tablespoons butter
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon chopped garlic
  • 2 cups diced potatoes
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • 2 (6 ounce) cans salmon
  • 1 cup heavy cream
  • 1 cup frozen corn
  • 1 cup Cheddar cheese, shredded
  • 6 tablespoons butter
  • 6 tablespoons whole wheat flour
  • 2 c. whole milk

Directions

  1. Melt 2 T butter in a large pot over medium heat. Saute onion, celery, and garlic  until onions are tender. Stir in potatoes,water salt, pepper, dill & the salmon juice in the cans. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are barely tender.
  2. Meanwhile put 6 T butter, the flour, milk and heavy cream in a blender and blend till butter is chopped and incorporated about 10 seconds. This is your white sauce.
  3. Stir in salmon, white sauce, corn, and cheese. Cook until thickened & heated through stirring constantly.

Moroccan Stew

I found this recipe and even though it was a hot summer day, tried it. I love, love it! The leftovers are even good.  Definitely a keeper! Makes a large pot full. My family of 5 ate it and had enough for 2 more meals.

Make Ahead Moroccan Stew

(I didn’t make this ahead and it went together quick and easy. I didn’t add the turmeric because I didn’t have any.)

Ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1 sweet onion, chopped
  • 2 cups finely shredded kale
  • 4 (14 ounce) cans organic vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon honey
  • 4 large carrots, chopped
  • 2 sweet potatoes, peeled and diced
  • 3 large potatoes, peeled and diced
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/2 cup chopped dried apricots
  • 1 cup dried lentils, rinsed
  • 1 teaspoon ground black pepper, to taste
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

  1. Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
  2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
  3. Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
  4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.

Footnotes

  • Make Ahead Tip:
  • If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.