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?
- 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
- 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.
- 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.
- Stir in salmon, white sauce, corn, and cheese. Cook until thickened & heated through stirring constantly.
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.)
- 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)
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
- 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.
- 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.
- 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.
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.