prep time: 25 minutes      cook time: 40 minutes     total time: 1 hour 5 minutes      serves 4summer-smoked-salmon-chowder-f5730d10-0619_horiz

ingredients
2 T unsalted butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
kosher salt and ground pepper
1 lb baby potatoes, scrubbed and cut into 1/4-inch rounds (about 5-6 medium-sized potatoes)
2 c chicken broth
2 c fresh corn kernels (from 2 ears), or 1 can of corn
1 zucchini, cut into half moons
1/2 c heavy cream
4 oz. salmon, skin removed, cut into 1/2 inch pieces

directions

  1. season salmon with salt and pepper and set aside.
  2. melt butter in a skillet over medium heat. add onion, celery, and carrots. season with salt and pepper and cook, stirring occasionally, until soft, about 6 minutes.
  3. add potatoes, broth, and 2 c of water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 8 minutes.
  4. add corn and zucchini; simmer, stirring occasionally, until just tender, 5-7 minutes.
  5. remove from heat; stir in cream and fish. season with salt and pepper, if needed.

sourcemartha stewart living, july/august 2019

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cajun shrimp and rice

June 30, 2019

prep time: 30 minutes       cook time: 40 minutes       total time: 1 hour 10 minutes        serves 4cajun-shrimp-and-rice-50529501-0619_horiz

ingredients
3 T extra virgin olive oil
12 oz. andouille sausage, thinly sliced
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
kosher salt and ground pepper
2 large tomatoes, cored and sliced (or 1 15 oz. canned tomatoes)
1 c long-grain white rice (cooked in rice cooker)
1 c chicken broth
1 lb. medium shrimp, peeled and deveined
parsley
1/4 c thinly sliced scallions, to top (optional)

directions

  1. season shrimp with salt and pepper and set aside.
  2. heat 2 T oil in a large skillet over medium-high. add sausage; cook, stirring, until browned, about 5 minutes.
  3. add remaining oil, onion, celery, bell pepper, garlic, and 1/2 tsp salt. cook, stirring until vegetables are soft and golden, about 7 minutes. season with salt and pepper.
  4. add tomatoes and rice; cook over high heat, stirring, 1 minute. stir in broth and bring to a boil, then reduce to a simmer.
  5. add shrimp and cook just to get hot. add parsley.
  6. sprinkle with scallions before serving. (optional)

sourcemartha stewart living, july/august 2019

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one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

source and photo

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prep time: 30 minutes      cook time: 30 minutes       total time: 1 hour       makes 4 sticky-rice-chinese-sausage-8servings

ingredients
2 cups uncooked sticky rice (aka sweet rice or glutinous rice)
1 T oyster sauce
2 T soy sauce
1/4 tsp sesame oil
1/4 c chicken stock
1/2 tsp salt
2 T oil
1/4 c dried shrimp, soaked overnight
1 medium onion, finely diced
5 dried shiitake mushrooms, soaked in warm water until softened and diced
3 links chinese sausage, cut into small discs
1 tsp shaoxing wine
pepper, to taste
4 scallions, chopped

directions

  1. cook the sticky rice according to the directions on the package and set aside to cool (normally cooked in the rice cooker). when in doubt, use less water to ensure you don’t come out with mushy, overcooked rice. in this case, undercooked is better than overcooked, because you will cook the rice again when stir-frying in the wok.
  2. combine the oyster sauce, soy sauce, sesame oil, chicken stock, and salt in a small bowl and set aside.
  3. heat the oil in a wok over medium heat. add the shrimp and stir-fry for 30 seconds to bring out the flavor.
  4. next add the onion, mushrooms, and chinese sausage, and stir-fry for another minute, taking care not to burn the onion. add the shaoxing wine and stir-fry for another 2 minutes. use a couple of spoonfuls of set aside sauce to flavor everything.
  5.  add all of the cooked sticky rice to the wok and break it up as much as possible. spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up).
  6. mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. add the rest of the sauce and stir-fry until the rice is uniform in color.
  7. season with pepper to taste and mix in about half of the scallions. you can serve it as is or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. sprinkle the rest of the scallions over the rice.

**note to self – look at the notes below on how much water to add to rice cooker

source
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salmon-pasta-16prep time: 20 minutes      cook time: 30 minutes      total time: 50 minutes      serves 6-8

ingredients
1 large handful of basil (about 1 cup chopped)
1 large handful of parsley (about 1 cup chopped)
1 small handful of dill (about 1/2 c chopped)
1 small bunch of chives (about 1/2 c chopped)
2 scallions, chopped into 1-inch pieces
the leaves from 3 stalks of tarragon (stems discarded)
juice of half a lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 c extra virgin olive oil, plus 2 T
1 1/2 lb salmon fillet
1 lb dried fettucine
2 T butter
6 cloves garlic, finely chopped
1/3 c capers, drained and roughly chopped
1 c heavy cream
2 c frozen peas
zest of a whole lemon

directions

  1. first, make the green goddess pesto. in the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. process until smooth, scraping down the sides of the bowl as needed.
  2. next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. heat 2 T of olive oil in a skillet over medium-high heat. sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for how done you want your fish). when it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  3. next, bring a pot of salted water up to a boil. boil the pasta according to package instructions until al dente.
  4. while the pasta is cooking, heat a large skillet over medium-high heat. add the butter and the garlic. stir the garlic until lightly browned, and then add the capers. turn the heat all the way down to low, and stir to combine. add the heavy cream, followed by the peas. stir to warm the peas through.
  5. add the cooked pasta and stir thoroughly until the pasta is coated in the cream. next, add the pesto and stir to combine. top with the flaked salmon, additional black pepper to taste, and lemon zest.

source

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