Pumpkin Soup
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Cooking time: 60 minutes for menu Cooking schedule: see below for menu instructions |
Pumpkin Soup Time: 30 minutes
1 medium onion
1 cup pumpkin see pumpkins on how to prepare fresh or buy 'Libby's Pumpkin Pie Filling' which,
I think, is just pure pumpkin.
1 cup chicken stock
1 tbs butter
pinch of nutmeg
1 tbs fresh thyme I have it frozen in cubes
1/2 cup chicken stock
1/4 cup vermicelli or other tiny pasta, even orzo would work
2 tbs cream fraiche or sour cream or yogurt
Peel and chop onion. In a medium sauce pan, sauté onion in butter until transparent. Add pumpkin, stock, thyme and nutmeg. Heat to boiling, reduce heat and simmer 20 minutes. Puree soup - either with blender or immersion blender (see Williams-Sonoma if you don't know what that is). Keep warm. In a small sauce pan, heat remaining 1/2 cup of stock. When boiling add vermicelli and boil until done, stirring to prevent sticking, about 5 minutes (this could take up to 15 minutes if using other pasta - orzo will take 15). When done add vermicelli and stock to soup, stirring to combine. Taste and adjust seasoning. To serve, ladle into soup plates or bowls, top each serving with 1 tbs creme fraiche, a grinding of pepper, and serve.
Salmon Lasagna Time: 60 minutes
This makes enough for 2 meals (or 4 persons)
8 oz salmon (250 gr) - a fillet is best
3 - 4 oz smoked salmon (100 - 125 gr)
9 - 12 sheets 'no-cook' lasagna noodles
1 tbs olive oil
1 onion
2 cloves garlic
1 can crushed tomatoes, 15 oz (450 gr)
1/2 cup tomato sauce use the rest in the lentils tomorrow
1 tsp dried basil
1 tsp dried oregano
1/4 cup red wine
1 cup sour cream, creme fraiche, Greek or plain yogurt I use Greek yogurt less 2 tbs for soup
3 tbs butter
1/4 cup flour
2 1/2 cups milk - 20 oz, (625ml)
1 1/2 cups shredded cheddar cheese (6 oz, 190 gr)
1/2 cup grated Parmesan
Put the salmon in a non-stick skillet just large enough to hold it. Add water to just barely cover. Cover the pan, put on medium heat and poach until done - should take 10 - 15 minutes. Meanwhile, make sauces. Finely chop onion and garlic. Roughly chop smoked salmon. Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender. Add smoked salmon and sauté briefly. Add crushed tomatoes, tomato sauce, herbs and red wine. Cover, reduce heat and let simmer until needed. In another medium saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little (1/4 cup) of the milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2. When all of the milk is in bring to a boil (should almost be there), whisking. Then remove from heat. Congratulations! You have just made a béchamel sauce! Allow to cool for 5 minutes then stir in cheese. Remove salmon from poaching liquid, skin if necessary and break up into flakes. Remove tomato sauce from heat and add salmon and sour cream.
Now you are ready to assemble: in an oblong baking dish, 8 x 10, (20 x 25cm) or so...make the following layers
1/3 tomato/salmon sauce
3 - 4 noodles, you may have to break one up to get good coverage
1/3 cheese sauce
1/3 tomato/salmon sauce
3 - 4 noodles
1/3 cheese sauce
1/3 tomato/salmon sauce
3 - 4 noodles
1/3 cheese sauce
Parmesan
Cover and bake 400F (200C) for 30 minutes, or until noodles are done. Test in center with a sharp knife. Uncover and bake 5 minutes longer to brown cheese. Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Broccoli with Garlic Chips Time: 25 minutes
1 small head of broccoli or 1/2 large head save the rest for Tuesday
3 tbs olive oil
4 cloves garlic
seasoned pepper (McCormick's) or regular pepper
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in bottom. Put on medium heat and steam for 10 - 15 minutes or until done. Remove from pan and put into a serving dish. Pour oil over the broccoli, sprinkle with garlic chips and pepper and serve.
For garlic chips: slice garlic as thin as you can (peel it first - but you know that..). Put olive oil in a small frying pan and, over medium heat, fry garlic chips until brown and very crisp. - about 10 minutes - mind them so they don't burn. Remove chips and drain on paper towels. Keep oil warm until needed.
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Cooking schedule: 60 minutes for menu |
Assemble lasagne |
Cooking for Two? Or more?
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