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| A dam fine site - looking downriver toward Pierre, SD, from the Oahe Dam. Oahe Dam creates the 4th largest made-made reservoir in the US. |
The Meal Plan:
Sat (L) Leftover lentil soup (S) pheasant with wild rice
Sun (L) Leftover lentil soup (S) brats
Mon (yoga) brats
Tues - Horseradish spiced salmon with crispy leeks
Wed (yoga) - take-n-bake pizza
Thurs - Cities
Fri - Cities
Lunches - Barley, Corn and black bean burritos
Horseradish-Crusted Salmon with Crispy Leeks (Eating Well, Dec 2021)
A easy, tasty fish dish! A couple of very small modifications:I reduced the cornstarch to 1, maybe 1 1/2 tbsp. 3 tbsp seemed like it would have the potential to be gummy. I was able to find jarred horseradish at the co-op that wasn't full of corn-syrup and soybean oil, and it is SUPER spicy. So I added an extra tablespoon of may to cut the heat a little bit. Perfect for our taste buds! A bit of zing, but not so much so that it overwhelmed all the other flavors. I served this along side a baked wild rice dish. Leftovers reheated very well.
I would make this again. I AM making this again in a week for Holiday dinner with the Folks.
Serves 4
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| photo from eatingwell.com |
1 ¼ pounds salmon fillet, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
¼ cup extra-virgin olive oil
1 medium leek, white and pale green parts only, cut into matchsticks
3 tablespoons cornstarch
Preheat oven to 425°F. Line a rimmed baking sheet with foil.
Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.
Cranberry-Pumpkin Scones (Better Homes and Gardens)
I have been on a pumpkin kick lately - pumpkin waffles, pumpkin pancakes, pumpkin muffins, and now pumpkin scones. The full recipe includes a powdered sugar glaze, orange zest and sugared pepitas. I wanted a simple unadorned scone so I skipped all that, which is reflected below. These were moist, pumpkin-y, with a hit of tart from the cranberries. Next time (and there will probably be a next time) I might try with fresh cranberries.
One modification I did was instead of rolling out and cutting into wedges, I used my cookie scoop and dollup-ed onto a parchment lined baking sheet. I got about 12 nicely rounded, perfectly portioned scones this way.
Recommended!
Made 12 following my notes above, makes 8 following directions below.
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| photo from bhg.com |
2 ½ cups all-purpose flour
¼ cup packed brown sugar
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter, cut up
½ cup dried cranberries
2 eggs, lightly beaten
½ cup half-and-half, light cream, or milk
½ cup canned pumpkin
Preheat oven to 400 degrees °F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.
In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.
Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes if adding any topping or glaze (follow link for glaze).
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