|The grill off our front steps...I guess we won't be grilling anytime soon.|
|4' snow drift that goes around 3 sides of the house. Dog houses are completely buried.|
|No, Ben did not shove Andy into the snowbank...|
Trout Chowder (Angry Trout Cafe via Mpls Star Trib, July 2012) Vegetarian
This was very easy to assemble. If you have a fishmonger, you could even have them remove the bones, skin the fish and chop it into bite sized pieces. Which brings me to the question, who actually has a fishmonger? Anyway, a bit of chopping, a bit of sauteing, a brief boil and then a simmer. Add the roux to thicken and wah-la! Soup! Very good soup too. This made enough for 6 lunches.
4 c. vegetable stock
2 1/2 c. diced yukon gold or red potatoes (I used yukon)
1 c. diced carrots
4 tbsp butter, divided
1/4 c. chopped red onion (I used regular yellow)
1 garlic clove, chopped
1 1/2 c. celery rib,diced
1 bay leaf
1 tsp dried dill
salt and white pepper to taste
8 oz Lake Trout, scales and bones removed and cut into bite sized pieces
3 tbsp flour
3/4 c. half n half
1/2 cup freshly chopped parsley.
In a large pot over medium-high heat, bring vegetable stock to a boil. Add potatoes and carrots, reduce heat to a low simmer until tender. In a pan over medium heat, melt 2 tbsp butter. Saute onion, garlic, and celery until tender, then add to stock. Add bay leaf, dill, salt and pepper and simmer for 5 minutes.
Add trout and simmer until fish is cooked through, about 5 minutes. Stir gently to avoid breaking up fragile chunks of fish.
In a pan over medium heat, melt remaining 2 tbsp butter. Add flour and whisk about 3 minutes. Remove from heat and gradually add 1/2 n 1/2, whisking constantly until smooth. Add roux mixture to soup, stirring gently. Increase heat to medium-high and cook until soup is just about to boil. Remove from head, season, garnish with parsley and serve.
Stove-top Mac and Cheese (Ckng Lght Apr 2013) Vegetarian
Easy, incredibly quick, and tasted like a Southern Style mac-n-cheese, which to this Northern Girl is very creamy and a bit bland. I have absolutely no complaints about this recipe. Great, simple comfort food for a chilly evening.
- 8 ounces large elbow macaroni
- 2 cups 1% low-fat milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- Dash of ground red pepper
- 3 ounces light processed cheese, shredded (such as Velveeta Light; about 3/4 cup)
- 2.5 ounces extra-sharp cheddar cheese, shredded (about 2/3 cup)
- 1/4 teaspoon kosher salt
- Cooking spray
1/4 cup fresh breadcrumbs
- Cook pasta according to package directions; drain.
- While pasta cooks, combine milk, flour, and peppers in a large saucepan, stirring with a whisk. Bring to a boil; cook for 4 minutes or until thick. Remove from heat. Add cheeses and salt; stir until smooth. Add pasta, and stir to coat. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over top; broil 2 minutes or until browned.