Salmon Stir fry

This is a totally made up recipe I made last night and it was really good! It took about 10 minutes. We had a small window of opportunity to cook and eat before the hub had to leave for a class so here's my newest pat-coction:

Two salmon filets, sliced thin (about 1/2 inch)
2 cups of broccoli flowerettes (I used frozen)
Kraft Ceasar Parmesan dressing - this is the key ingredient
2 cups of cooked brown rice

Toss the raw, slightly frozen salmon slices in a few tbsps of the dressing (it's soooo much easier to slice salmon when it's frozen-and-not-quite-thawed all the way).

In a wok or skillet, add the broccoli to one side and squirt a bit of dressing on it. When the skillet is hot, add a few of the salmon slices at a time. It's done pretty quickly. Don't over cook it. In fact, it's best a little underdone, promise!

Add to cooked brown rice. YUM.

Squas-age

Every fall and winter I make this at least half dozen times. It's so easy and so tasty.

1 acorn squash, halved and seeded
.75 - 1 lb pork sausage (I often use turkey sausage for less fat)
2 pats of butter (optional)
2 tbsp brown sugar (optional)

Slice the bottoms off each squash half, if desired, so they sit flat. Put a pat of butter and tbsp of brown sugar inside each squash half. Divide sausage between each half, pressing into the cavity of each squash half.

Place squash halves (sausage side up) in a 9 x 13 pan filled with about 1/2 inch of water. Bake at 350 for about 1.5 hours, more or less depending on your oven, until squash is squashable and sausage is cooked through.

It's beautiful, easy, and tasty.

Apple Pumpkin Chili (the original recipe)

I think I'll try this next. Looks tasty, healthy, and of course seasonal.

1 pound ground turkey or chicken, browned in a skillet
2 cans (15 oz each) white beans
1.5 ounces shiitake mushrooms, stems removed, cleaned, and sliced
4 slices bacon, browned and crumbled or chopped
one medium shallot, diced
1 granny smith apple, diced
1/2 can pumpkin puree
2.5 cups chicken broth
1 tablespoon dried sage
2 teaspoons coriander
2 teaspoons chili powder
1 teaspoon thyme
(optional) equal parts cornstarch and chix broth, for thickening
grated gouda cheese, for topping

Combine all except cornstarch/chix broth and cheese in a crockpot or large soup pot. Stir to mix ingredients. Cook on high for 4 hours or low for 6 or simmer for 2 hours on low. Add thickener if desired and heat on high for a few minutes to thicken sauce. Serve, topped with grated gouda.

The Pickle Soup (my version)

Ok, i did it. I made the pickle soup today for lunch. My husband gave it two thumbs up. I thought it was pretty good too! Here's my variation:

3 cans low salt chicken broth (14.5 oz each)
2 largish russet potatoes, peeled and diced
a whole mess of dill pickles, grated. Approx 3 Cups
8 oz low fat sour cream
2 oz (give or take) Monterey Jack cheese, shredded
a tsp or so of dill weed (why not?)

In a large soup pot, add chicken broth, potatoes, and pickles. Bring to a boil and simmer for about 30 minutes til potatoes are done. Add cheese, sour cream and dill. I simmered for a bit longer on low for another 45 minutes or so.