Spring Vegetable soup with Chicken, Turkey & Vegetable Meatloaves with Marinara sauce; Peanut butter-dried banana & pecan Butter cookies..all photos of prep for tomorrows deliveries

Asparagus, sugar snap peas, celery, carrots. zucchini and onions cooked in chicken broth with sweetcorn, thyme and cooked roasted chicken added

Turkey-vegetable meatloaf, browned for 20 mins in 400f oven then turn down to 350f for 30 mins covered in own made Marinara sauce

peanut butter, own dried banana chips and pecan cookies..the bananas are caramel like when baked..delicious

The recipe is on my other blog...goodeliphe.blogspot.com..just enter peanut butter cookies in the search box, you may add whatever you like to the  basic recipe, in place of roasted peanuts

To all my readers in Washington State, USA

I am saddened by the LOSSES of life, and property in the mudslide that has just happened.
I hope no more lives are lost, even though some 100+ people are still missing...sending you LOVE & LIGHT and you are in my Prayers..that all is not lost

John

Sole with ginger ale and cream sauce..sounds odd but this is a truly wonderful RECIPE

For light sauces that call for champagne..ginger ale is a good substitute.

Serves4

*Pacific sole is a small fish so for this recipe allow 2 fillets per person if using.
If using the larger,Dover Sole or Lemon sole allow 1 fillet per person.

1 cup dry ginger ale
2tbsp butter
1/2 cup finely minced onion
1 bay leaf
1/2 cup sliced mushrooms
1/2 cup minced parsley
1/2 cup heavy cream

*4-8 fillets of sole (see above)
2tsp sea salt
1 tsp ground black pepper
4tbsp grated Cheddar, Parmesan or Jack cheese

PREHEAT OVEN 375F

Butter well a shallow ovenproof dish

Combine the ginger ale, butter, onion, bay leaf, mushrooms in a pan. Gently bring to boil, reduce and cook on gentle heat until it is reduced by half.
Add the cream and parsley and remove the bay leaf.
Set aside.

Dip the fillets in salted water & soak for 2 mins.
remove from water, and pat dry with paper towel.

Season each fillet with salt and pepper.
Add half the sauce into bottom of casserole and top with the fish fillets.
Pour remaining sauce over the fish and sprinkle with cheese.
Bake in dish, middle oven on a lined cookie sheet for 25 mins or until the top is golden browned.

Remove from oven and serve immediately with mashed potatoes or steamed rice and steamed vegetables


Variations:
In place of ginger ale, DO use champagne in same amount.
Also use Plaice or Turbot, Flounder, Cod, Hake, fillets instead of Sole.

Herb Broiled Salmon Steaks..recipe and tips

Here is a wonderful Southern French style way of serving moist and flakey, fabulous fresh salmon

Serves 2-4 depending on appetites

2 Salmon steaks 3/4 inch thick

2 cloves garlic smashed and minced
1/4 olive oil
zest & juice of 2 lemons
1tsp dried thyme
1/2tsp sea salt
crushed black pepper
1/2 cup minced parsley
1/2 cup minced fennel bulb OR 2 tsp fennel seeds chopped OR 1/2 cup minced celery

Gently wash the fish steaks in salted water...just dip and soak for 3 mins, drain and pat dry with kitchen paper towels.
Carefully using a sharp knife, remove the large bones from center of steaks (this is optional I prefer to cook my salmon with bones in and remove after cooking for easier filleting).
Place the fish in a shallow dish.
Mix all remaining ingredients and pour over the fish, cover with plastic wrap and marinate for 1 hour..turning the fish occasionally.

Preheat broiler 10 mins.

Grill/broil the drained salmon, 2 inces from heat and brush with the marinade, and turn after 3-4 mins per side
Serve when fish flakes easily..brushing well with the marinade a couple of times, as it cooks ensures a moist, delicious fish...Apply the minced parsley and garlic directly onto the skin as it grills for a delicious 'crust"

Serve with baked potatoes and green salad or French fried potatoes..and lots of fresh lemons.


Variations instead of thick steaks you may use middle cut salmon fillets.
 




Also other firm fleshed fish will work, halibut, swordfish, sea bass, swai and even orange roughy.

Cream Baked Smoked Haddock RECIPE..breakfast or brunch dish feeds 4-6

I love smoked haddock and remember this fondly along with  kippers for Saturday  breakfast at home in the north of England, and if we were lucky we would also have them for tea (dinner).

This recipe feeds 4-6 and is great for any meal, even brunch.


The smoked haddock should be golden and opaque if it is bright yellow it has been dyed and is not a good quality.

2 pounds finnan haddock, cut into 4 pieces (smoked haddock)
2 cups water
2 cups milk (plant based milk is fine)
1 red pepper chopped (optional)
2 cups chopped onions
1/2 cup butter (1 stick)
1/2 cup all purpose flour
3 cups single cream
1 cup minced parsley(optional)
1 cup sliced fresh tomatoes (optional)
1 cup buttered breadcrumbs (saute fresh breadcrumbs in melted butter until they turn golden,remove from pan and set aside to cool).

Soak the fish in combined water and milk for about 2 hours.
 Then simmer the fish in the same liquor for  20 mins.

Preheat oven 400f
In a saucepan melt the butter and saute the onions and pepper until onion is transparent.
Slowly add the flour and cook well, to blond, color..do not let it get brown.
Gradually, stirring all the time, add the cold cream, mixing well to maintain a smooth sauce.
Add 2 cups the cooking liquor, again gradually until the sauce is thick and smooth.
Add the fish either in 4 pieces or flake it, removing any bones & skin. Add the minced parsley.
Test seasonings adding salt and pepper.
pour this mix into a greased  2-3 qt ovenproof dish.
Top with sliced tomatoes and buttered crumbs.
Bake 20 mins on a lined cookie sheet or until top is browned.
Serve hot.

Great with steamed rice, Hot biscuits (scones) ,wholewheat toast, steamed spinach & etc.

variations:

Use any firm, fleshed fish, or shrimp/shellfish
Add sliced mushrooms to the sauce
Add any cooked vegetables to the sauce, carrots, peas, sweetcorn, green beans & etc. 

OR serve on a toasted muffin/wholewheat buttered toast and top with a poached egg..for a "finnan Benedict"


 

PASTA WITH HAM,WALNUTS, OLIVES AND CREAM..great, simple recipe

It is true you either love olives or hate them, I love them and this is a Simple & Delicious recipe for olive lovers.

Here is a deep piquant-creamy sauce for any cooked hot pasta.

Serves 2-3
1 pound uncooked pasta
1/2 cup cooked bacon or ham, chopped
1/2 cup pitted olives 
1 cup walnut pieces
1/2 cup minced parsley
1 cup single cream OR
1 cup live plain yogurt
OR a combination of the 2
1/4 cup grated cheese (your choice..I actually like Swiss in this)

Cook the pasta to al dente, drain and return to hot pan and add the rest of the ingredients in order listed.
Serve  at once with cracked black pepper and/or grated nutmeg.

TGGD WHOLEWHEAT FRITTERS : salami, bacon, cheese, chicken, mushroom, crab, ham or tuna...great recipe for QUICK snacks or appetizers

Corn and crab fritters topped with avocado

ALL VEGETABLES HAVE OT BE PREPARED AS IN TGGD BEFORE PROCEEDING WITH  ANY RECIPE

Fritters have been around for hundreds of years, sometimes they are called pancakes, griddle cakes or even cakes.

This is a basic batter recipe and you may add whatever filling you like, vegetable, meat or even fish.

1 cup wholewheat flour
1/2 tsp salt
1/4 tsp ground black pepper
2 large eggs beaten
1/2-3/4 cup milk, nut milk is fine, or filtered water
oil for frying

In a medium bowl, using a wooden spoon ( don't use a whisk as it is important to work the gluten in the flour..the more it is stretched and worked the crisper the fritter, whisks simply cut in)...mix the dry together, make a well and add the egg and  mix well then add the milk gradually beating, until smooth.
The mixture should coat the back of the wooden spoon, and be like thick, whipped cream.
Allow the mix to rest before adding the "filling": (the filling should be up to 2 cups, any combination you chose plus any fresh or dried herbs of choice)

add 
Cheese: 1 -1 1/2 cups any good cheese, hard or medium, even cottage cheese works 

Sweetcorn: add 2 cups and mix well

Crab & Sweetcorn: add 1 cup cooked sweet corn and 1 cup lump crab meat, flaked, 2 tsp horseradish sauce, 1/4 cup minced parsley. zest 1 lemon, 1 tsp Bays seasoning (or 2 tsp smoked paprika) , 1/4 cup minced celery

Cooked broccoli or cauliflower: add 2 cups

Tuna: add 1/2 cup plus 1/4 cup chopped celery, 1/4 cup minced parsley, 1/4 cup minced scallions

Ham: add 1 cup chopped cooked ham or bacon, 1/2 cup chopped tomato; 1/4 cup chopped fresh basil

Salami: add 1/2 cup finely chopped; 1/4 cup minced onion; 1/4 cup chopped cucumber

Smoked salmon: add 1/2 cup chopped smoked salmon; zest 1 lemon; 1/4 cup minced capers, 1/2 cup minced parsley

Chicken/meat: add 1 cup cooked meat finely chopped, 1/2 cup chopped tomatoes; 1/2 cup minced scallions

The list is endless

Mix the filling into the rested batter and fry in 1/4 inch very hot oil, gently drop by tbsp into hot oil and fry until golden and then turn just once.
Drain on kitchen paper or wire rack.

Sauces to accompany:
Sour cream
Guacamole
Hot Sauce
Chutney
Salsa
herbed butter
Mayonnaise
Ketchup
Mustard (in fact sometimes it is great to add dry mustard/wasabi/Worcestershire sauce to the fritter batter for a more piquant flavor)
Mint or apple jelly
and always serve with fresh lemon or vinegar.
While they can be frozen they are far better eaten fresh and hot.

California style Irish Stew...RECIPE .a bit of the old Blarney here I think

OK I admit it, this is not really a traditional Irish Stew, but given that it is made in California it is lighter than most but just as delicious..and great made on Sunday for warming up and serving on Monday.

This serves 4-6 with green salad or cooked green beans or peas.

2 pounds very lean lamb, in 1 inch cubes
1tbsp neutral oil
3-4 cups chicken or beef stock
3-4 medium waxy potatoes cut into 1/4's
3 large carrots cut into 2 inch pieces
1 cup chopped onion
1 cup chopped carrots and or turnips
3 ribs celery chopped
2tbsp minced rosemary
1 bay leaf
2tsp dried mint
2tsp dried thyme
2 tsp seas alt
1 tsp ground black pepper
3 cloves garlic smashed and minced

2tbsp butter
2tbsp flour

Method:

Slowly brown the lamb on all sides in the oil, cover with stock and add  all the vegetables (except the potatoes), and the herbs & spices.
Bring top boil then simmer, lidded  for 1- 1 1/2 hours until lamb is tender.
Skim the surface and check seasonings.
Add the potatoes and cook a further 40 mins until tender, on high simmer.

In a small saucepan, melt the butter and stir in the flour to make a brown roux, and stir this into the stew to thicken (add some stock from stew first to the roux then add to the stew and bring to boil), and cook for 3 mins.

Serve in deep warmed bowls.

TGGD 30 CLOVES OF GARLIC & VERMOUTH CHICKEN ....fantastic RECIPE

Yes you read it right, there are 30 cloves of great, moist, pungent garlic in this dish and a bottled of dry vermouth..and it is fantastic too.

It is very important that all vegetables are prepared as in TGGD before attempting this recipe!

serves 4 -6  with crusty whole wheat breads

1 cup minced onion

1 cup chopped carrots
1 cup chopped celery
1 cup diced rutabaga ( swede)
1/2 cup minced parsley

4 chicken thighs on the bone, but skinless and visible fat removed
4 chicken half breasts also skinless
1/2 cup neutral oil, safflower, sunflower & etc.

30 large cloves garlic freshly peeled (Please never buy already peeled garlic as it has lost it's pungency), smash them lightly.
2 tsp sea salt
2 tsp ground black pepper
1-2 bottles of dry vermouth

Method:

PREHEAT OVEN  325F  MIDDLE SHELF

in a medium bowl mix all the vegetables well...set aside.

Wash well the chicken pieces and dry completely.
Heat the oil in a heavy bottomed skillet and in batches ( thighs first then the breasts), brown them.

Spread half the vegetables in the bottom of a deep casserole, top with half the garlic then add the chicken pieces bone side down.
Repeat with a layer of vegetables and top with remaining garlic, salt & Pepper.
Pour the vermouth over and completely  cover the top garlic, tightly lid, or cover tightly with foil.
Place the casserole on a rimmed cookie sheet.
Bake 2 hours without removing the lid.

Remove lid and serve..the garlic on top will spread like butter on the crusty  bread..serve with a good red wine.