Salmon Chowder

salmon-chowder-hc-120816

INGREDIENTS

    • 2 tablespoons extra-virgin olive oil
    • 1 cup diced russet potatoes (although any type on hand will do)
    • 1 cup sliced leeks
    • 1 cup sliced button or cremini mushrooms
    • 2 cloves garlic, minced
    • 1 cup dry white wine
    • 1 (14.5-ounce) can crushed tomatoes
    • 3 cups fish or vegetable stock
    • 1 cup half-and-half, plus 1 tablespoon for garnish
    • 1 cup fat-free plain Greek yogurt
    • 1/4 cup fresh parsley, chopped
    • 1 tablespoon fresh dill, chopped
    • Salt and freshly cracked pepper to taste
    • 1 pound wild salmon, cut into about 2-inch pieces

PREPARATION

    1. Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.
    2. Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired.

Source: www.epicurious.com

Healthy salad for winter

brown-rice-salad-with-roasted-parsnips-and-whipped-ricotta-14112016

INGREDIENTS

    • 3/4 cup short-grain brown rice
    • 3/4 cup plus 3 tablespoons olive oil, divided
    • 2 teaspoons kosher salt, plus more, divided
    • 2 large oranges, divided
    • 1 bunch (about 1 1/2 pounds) parsnips, peeled, cut into 1/4″ coins
    • 1 garlic clove, smashed
    • 4 sprigs rosemary
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup blanched hazelnuts
    • 1 1/2 cups whole-milk ricotta
    • 2 teaspoons white wine vinegar
    • 1 teaspoon honey
    • 1/4 teaspoon freshly ground black pepper
    • 2 heads Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
    • 1/2 cup whole parsley leaves

PREPARATION

    1. Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.
    2. Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
    3. Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool, then coarsely chop.
    4. Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
    5. Peel remaining orange. Slice into 1/4″ rounds, then cut into half moons.
    6. Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.
    7. Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.

Source: www.epicurious.com