Friday, July 15, 2016

Salmon with Herb Butter

2 tbsp melted butter
1 tbsp lemon or lime juice
2 cloves garlic, minced
2 tsp honey
2 tablespoons chopped cilantro
salmon
Salt and freshly ground black pepper
Whisk together butter, juice, garlic, honey and cilantro. Line a baking sheet with foil and place salmon skin side down and sprinkle with salt and pepper. Spoon the butter mixture over salmon. Bake 10-15 minutes at 375F until slightly underdone. Remove from oven and cover until ready to serve. 


Serve with Mango Salsa.

Perogies

5 c purity flour
2 large eggs
1 tbsp oil
2 c water (maybe 1/2 cup more)
Combine and knead ingredients a long time...maybe 1/2 an hour adding more water if needed. Cover and let sit 1/2 hour. Flour the counter and cut a piece of dough (cover the remaining dough.


Roll out. Use a glass to cut out each perogy. Add filling (potato mixture). Use water on your fingers to moisten edges and pinch sides together. Place on floured towel and cover with a towel. Turn them over. Freeze on a cookie sheet that is floured.


Filling
Boil potatoes did done. Drain. Add 3/4 to 1 pound of grated old cheddar cheese. Put lid on and let cheese melt about 15 to 20 minutes. Mash.


When ready to eat, boil perogies til they float. Quick fry with onions. Serve with sour cream, crisp bacon...


From the recipe of Jen and Linda

Thursday, July 14, 2016

Mango Salsa

2 ripe mangos, diced
1/2 cup chopped red bell pepper
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 tbsp chopped green onions
1 tsp grated ginger
1/4 cup chopped fresh cilantro
1 tsp chopped jalapeƱo (or to taste)
salt & pepper to taste


Combine all ingredients. Makes about 2 cups.

Friday, July 8, 2016

Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise or any other tomatoes
6 cloves garlic
1/4 cup olive oil
1 tsp dried basil
1 tsp dried thyme
salt to taste
freshly ground black pepper to taste
2 onions, chopped
1 tbsp unsalted butter + 1 tbsp olive oil
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned diced tomatoes (try spicy pepper blend or fire-roasted)
big bunch of fresh basil leaves
1/4 - 1/2 cup pesto (to taste)
1 carton chicken stock

Preheat the oven to 400 degrees F. Toss together the tomatoes and garlic cloves with 1/4 cup olive oil, basil, thyme, salt, and pepper. Spread in 1 layer on a baking sheet and roast for 30-45 minutes.

In a stockpot over medium heat, saute the onions with butter, 1 tablespoons of olive oil, and red pepper flakes, until the onions start to brown. Add the canned tomatoes and chicken stock. Add the fresh basil, oven-roasted tomato mixture, including the liquid on the baking sheet. Bring to a boil and stir in pesto. Simmer uncovered for 40 minutes. Puree with an immersion blender. Serve with sprinkling of parmesan cheese and crusty bread.


Inspired from Ina Garten recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe.html