Week of April 23

I can’t help but try more new recipes this week.  I love Salmon and I found a new recipe that will allow me to use up some of my pistachios I have leftover from Easter.

Monday – Pistachio Salmon Nuggets and Spring Chopped Salad

Tuesday – Santé Fe Chicken

Wednesday – Invited to be a guest at dinner and a basketball game!

Thursday – Cauliflower Soup

Friday – Lasagna

PISTACHIO SALMON NUGGETS 

1 lb fresh or frozen skinless salmon fillets

2 T water

2 T soy sauce

1 T grated fresh ginger

2 t sesame oil (or EVOO)

1 T EVOO

2 T finely chopped pistachio nuts

Cut fish into 1 inch chunks.  Place fish in a resalable plastic bag.

Marinade:  Combine water, soy sauce, ginger, and the 2 t sesame oil.  Pour marinade over salmon chunks in bag.  Seal bag; turn to coat salmon.  Marinate in the refrigerator for 30 minutes.

Drain salmon, discarding marinade.  In a large nonstick skillet, heat 1 T EVOO over medium-high heat.  Add half of the salmon chunks to skillet; cook and gently stir for 6-8 minutes or until fish flakes easily with a fork.

Remove from skillet.  Cook remaining fish.  Sprinkle with pistachio nuts.

CHOPPED SALAD

From Food Network Magazine

1/3 cup feta

2 T olive oil

1 T lemon juice

1 T water

1 T dill

1 small grated garlic clove

Salt and pepper, to taste

Blend all of above in a food processor.

Toss with:

1 chopped romaine heart

1 small chopped cucumber

5 chopped radishes

1 drained can chickpeas

2 chopped celery stalks

1/3 cup thawed frozen peas

1/3 cup toasted sliced almonds

CROCK POT SANTA FE CHICKEN
Skinnytaste.com

·         24 oz (1 1/2) lbs chicken breast

·         14.4 oz can diced tomatoes with mild green chilies

·         15 oz can black beans

·         8 oz frozen corn

·         1/4 cup chopped fresh cilantro

·         14.4 oz can fat free chicken broth

·         3 scallions, chopped

·         1 tsp garlic powder

·         1 tsp onion powder

·         1 tsp cumin

·         1 tsp cayenne pepper (to taste)….1/4 t is plenty for me!

·         salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.  I serve it over brown rice.

CAULIFLOWER SOUP

 From:  Pioneer Woman Cooks

·         1 stick Butter, Divided

·         1/2 whole Onion, Finely Diced

·         1 whole Carrot Finely Diced

·         1 stalk Celery, Finely Diced

·         1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)

·         2 Tablespoons Fresh Or Dried Parsley (chopped)

·         2 quarts Low-sodium Chicken Broth Or Stock

·         6 Tablespoons All-purpose Flour

·         2 cups Whole Milk

·         1 cup Half-and-half

·         2 teaspoons To 4 Teaspoons Salt, To Taste

·         1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow simmering.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.