Sharing a family meal is good for the spirit, the brain and the health of all family members -

Transcription

1 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 25 Min and and a Green Formal BowtieSalmon Pasta Chowder Sausage Dinner Rolls (for 2) SaladBakery Home Made (for 4) Salmon Chowder Ingredients 6 Ounces Frozen Salmon Filets (thawed) 1/2 Cup Heavy Whipping Cream 3/4 Teaspoon Old Bay Seasoning 1/2 Teaspoon Dry Ground Thyme 1/2 Medium Carrot (peeled and chopped) 1 1/2 Celery Stalks (chopped) 1/2 Medium Yellow Onion (chopped) 3 Medium Red Potatoes (Diced/Cubed) 16 Ounces Clam Juice 2 Tablespoons Butter 2 Tablespoons Flour 1 Tablespoon Olive Oil 1/8 Cup Water Salt to Taste Ground Black Pepper to Taste Approximately 570 calories per normal serving *Ingredients make two generous servings. Bakery Dinner Rolls 4 Dinner Rolls (from your local bakery) Approximately 280 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

2 Formal Bowtie Pasta Salmon Chowder Sausageand and a Green Salad Bakery Home MadeDinner Rolls (for (for2)4) 1 Prepare the Vegetables: 2 Scrub 3 medium red potatoes and remove any blemishes. Cube/dice the potatoes either by hand or using a Vidalia Chopper. It is important that the potatoes are diced small. Peel 1/2 carrot, quarter the carrot lengthwise then chop. Cut ends off 1 1/2 celery stalks, slice in half lengthwise then chop. 3 4 Sauté Veggies: Add 1/2 Tbsp. olive oil to the bottom of a medium soup/stock pot. Place pot over medium high heat. Once oil is hot, add chopped carrot, chopped onion and chopped celery and sauté stirring occasionally. 5 Add Clam Juice, Potatoes and Seasoning: 6 After sautéing vegetables for approximately 7 min, add 16 oz. of clam juice to pot. (ensure that you shake the container of clam juice first) Add diced potatoes, 1/2 tsp Old Bay Seasoning, 1/2 tsp dry ground thyme and sprinkle salt and generous amounts of ground black pepper to taste. Flip the salmon and return lid to pan. 7 Add Roux & Warm Cream: Broth should now be boiling. Reduce heat to medium low heat and stir the roux into the broth to thicken into chowder. Add 1/2 cup heavy whipping cream to pan used for roux and heat over medium heat stirring until slightly warm. Add warmed cream to soup and stir it in. Taste the soup adding more salt and pepper if desired. 8 Dice the Onion: After removing the skin of 1/2 of one medium yellow onion, cut off the end opposite the root end. Starting the tip of your knife at the root end, make several slices in the onion. Don t cut through the root end, the root will help to hold the onion slices together. Next, rotate the onion and slice in the opposite direction. You now should have small diced onion. Steam Salmon: Lightly coat 6 ounces of thawed salmon filets 1/4 tsp Old Bay Seasoning. Lightly coat the bottom of a small frying pan 1/2 Tbs. olive oil, heat oil over medium heat. Place salmon filets in pan and add 1/8 cup water and cover pan a lid. Make your Roux: After salmon has cooked/steamed for 3-4 min. on each side, remove fish from pan and set aside. Pour any remaining liquid from frying pan into pan vegetables and broth. In frying pan, melt 2 Tbsp. butter over medium heat, stirring constantly. Once melted, reduce heat to medium low and add 2 Tbsp. flour. Mix into a roux (butter & flour paste) for 1-2 minutes. Add Salmon, Serve and Enjoy: Lightly crumble salmon into bite sized chunks and add to chowder just before serving. Gently stir salmon into chowder. Serve your delicious salmon chowder the rolls that you picked up from your local bakery and enjoy!

3 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 25 Min and and a Green Formal BowtieSalmon Pasta Chowder Sausage Dinner Rolls (for 4) SaladBakery Home Made (for 4) Salmon Chowder Ingredients 12 Ounces Frozen Salmon Filets (thawed) 1 Cup Heavy Whipping Cream 1 1/2 Teaspoons Old Bay Seasoning 1 Teaspoon Dry Ground Thyme 1 Medium Carrot (peeled and chopped) 3 Celery Stalks (chopped) 1 Medium Yellow Onion (chopped) 6 Medium Red Potatoes (Diced/Cubed) 32 Ounces Clam Juice 4 Tablespoons Butter 4 Tablespoons Flour 2 Tablespoons Olive Oil 1/4 Cup Water Salt to Taste Ground Black Pepper to Taste Approximately 570 calories per normal serving *Ingredients make four generous servings. Bakery Dinner Rolls 8 Dinner Rolls (from your local bakery) Approximately 280 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

4 Formal Bowtie Pasta Salmon Chowder Sausageand and a Green Salad Bakery Home MadeDinner Rolls (for (for4)4) 1 Prepare the Vegetables: 2 Scrub 6 medium red potatoes and remove any blemishes. Cube/dice the potatoes either by hand or using a Vidalia Chopper. It is important that the potatoes are diced small. Peel 1 carrot, quarter the carrot lengthwise then chop. Cut ends off 3 celery stalks, slice in half lengthwise then chop. 3 4 Sauté Veggies: Add 1 Tbsp. olive oil to the bottom of a large soup/ stock pot. Place pot over medium high heat. Once oil is hot, add chopped carrot, chopped onion and chopped celery and sauté stirring occasionally. 5 Add Clam Juice, Potatoes and Seasoning: 6 After sautéing vegetables for approximately 7 min, add 32 oz. of clam juice to pot. (ensure that you shake the container of clam juice first) Add diced potatoes, 1 tsp Old Bay Seasoning, 1 tsp dry ground thyme and sprinkle salt and generous amounts of ground black pepper to taste. Flip the salmon and return lid to pan. 7 Add Roux & Warm Cream: Broth should now be boiling. Reduce heat to medium low heat and stir the roux into the broth to thicken into chowder. Add 1 cup heavy whipping cream to pan used for roux and heat over medium heat stirring until slightly warm. Add warmed cream to soup and stir it in. Taste the soup adding more salt and pepper if desired. 8 Dice the Onion: After removing the skin of one medium yellow onion, cut off the end opposite the root end. Next cut onion in half through the root. Starting the tip of your knife at the root end, make several slices in the onion. Don t cut through the root end, the root will help to hold the onion slices together. Next, rotate the onion and slice in the opposite direction. You now should have small diced onion. Steam Salmon: Lightly coat 12 ounces of thawed salmon filets 1/2 tsp Old Bay Seasoning. Lightly coat the bottom of a medium frying pan 1 Tbs. olive oil, heat oil over medium heat. Place salmon filets in pan and add 1/4 cup water and cover pan a lid. Make your Roux: After salmon has cooked/steamed for 3-4 min. on each side, remove fish from pan and set aside. Pour any remaining liquid from frying pan into pan vegetables and broth. In frying pan, melt 4 Tbsp. butter over medium heat, stirring constantly. Once melted, reduce heat to medium low and add 4 Tbsp. flour. Mix into a roux (butter & flour paste) for 1-2 minutes. Add Salmon, Serve and Enjoy: Lightly crumble salmon into bite sized chunks and add to chowder just before serving. Gently stir salmon into chowder. Serve your delicious salmon chowder the rolls that you picked up from your local bakery and enjoy!

5 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 25 Min and and a Green Formal BowtieSalmon Pasta Chowder Sausage Dinner Rolls (for 6) SaladBakery Home Made (for 4) Salmon Chowder Ingredients 18 Ounces Frozen Salmon Filets (thawed) 1 1/2 Cups Heavy Whipping Cream 2 1/4 Teaspoons Old Bay Seasoning 1 1/2 Teaspoons Dry Ground Thyme 1 1/2 Medium Carrots (peeled and chopped) 4 1/2 Celery Stalks (chopped) 1 1/2 Medium Yellow Onions (chopped) 9 Medium Red Potatoes (Diced/Cubed) 48 Ounces Clam Juice 6 Tablespoons Butter 6 Tablespoons Flour 3 Tablespoons Olive Oil 3/8 Cup Water Salt to Taste Ground Black Pepper to Taste Approximately 570 calories per normal serving *Ingredients make six generous servings. Bakery Dinner Rolls 12 Dinner Rolls (from your local bakery) Approximately 280 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

6 Formal Bowtie Pasta Salmon Chowder Sausageand and a Green Salad Bakery Home MadeDinner Rolls (for (for6)4) 1 Prepare the Vegetables: 2 Scrub 9 medium red potatoes and remove any blemishes. Cube/dice the potatoes either by hand or using a Vidalia Chopper. It is important that the potatoes are diced small. Peel 1 1/2 carrots, quarter the carrots lengthwise then chop. Cut ends off 4 1/2 celery stalks, slice in half lengthwise then chop. 3 4 Sauté Veggies: Add 1 1/2 Tbsp. olive oil to the bottom of an extra large soup/stock pot. Place pot over medium high heat. Once oil is hot, add chopped carrot, chopped onion and chopped celery and sauté stirring occasionally. 5 Add Clam Juice, Potatoes and Seasoning: 6 After sautéing vegetables for approximately 7 min, add 48 oz. of clam juice to pot. (ensure that you shake the containers of clam juice first) Add diced potatoes, 1 1/2 tsp Old Bay Seasoning, 1 1/2 tsp dry ground thyme and sprinkle salt and generous amounts of ground black pepper to taste. Flip the salmon and return lid to pan. 7 Add Roux & Warm Cream: Broth should now be boiling. Reduce heat to medium low heat and stir the roux into the broth to thicken into chowder. Add 1 1/2 cups heavy whipping cream to pan used for roux and heat over medium heat stirring until slightly warm. Add warmed cream to soup and stir it in. Taste the soup adding more salt and pepper if desired. 8 Dice the Onion: After removing the skin of 1 1/2 medium yellow onions, cut off the ends opposite the root ends. Next cut onion in half through the root. Starting the tip of your knife at the root end, make several slices in the 1 1/2 onions. Don t cut through the root end, the root will help to hold the onion slices together. Next, rotate the onion and slice in the opposite direction. Steam Salmon: Lightly coat 18 ounces of thawed salmon filets 3/4 tsp Old Bay Seasoning. Lightly coat the bottom of a large frying pan 1 1/2 Tbs. olive oil, heat oil over medium heat. Place salmon filets in pan and add 3/8 cup water and cover pan a lid. Make your Roux: After salmon has cooked/steamed for 3-4 min. on each side, remove fish from pan and set aside. Pour any remaining liquid from frying pan into pan vegetables and broth. In frying pan, melt 6 Tbsp. butter over medium heat, stirring constantly. Once melted, reduce heat to medium low and add 6 Tbsp. flour. Mix into a roux (butter & flour paste) for 1-2 minutes. Add Salmon, Serve and Enjoy: Lightly crumble salmon into bite sized chunks and add to chowder just before serving. Gently stir salmon into chowder. Serve your delicious salmon chowder the rolls that you picked up from your local bakery and enjoy!