Poached Salmon in Orzo Broth

I recently tried this salmon recipe, primarily to use up a little bit of orzo I had left in the pantry. It is really a declicious way to prepare salmon; even though it uses a pasta, it really has an Asian cuisine feel to it.

Anyone looking for a new, interesting way to prepare salmon should try this dish.


Poached Salmon in Orzo Broth

1 cup hot water
1 8-ounce package sliced fresh mushrooms
3 cups chicken broth
2 cloves garlic, finely chopped
3 tablespoons uncooked orzo pasta
2 salmon fillets (approximately ¼-pound each)
¼ cup sliced drained roasted red bell peppers
1 cup thinly sliced spinach leaves
3 tablespoons thinly sliced fresh basil leaves
2 medium green onions, sliced diagonally
Shredded Parmesan cheese, if desired

Heat broth and garlic in Dutch oven. Heat to boiling over medium-high heat. Stir in orzo; reduce heat. Add salmon. Simmer uncovered about 10 minutes or until salmon flakes easily with a fork. Carefully remove salmon with slotted spatula; keep warm.

Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.

Place each piece of salmon in an individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.

A Special Dinner

When I am looking for a couple of recipes to help me prepare a nice dinner (either for entertaining friends or just the two of us at home), I often turn to two old standbys. I love a good steak and I've always thought a good steak should be eaten plain-- with little extra sauce, broth or toppings added to it. I make an exception for Herbed Fillets with a Wine Reduction. This recipe takes a good fillet to a whole new level. It's easy to prepare and has a nice presentation.

New Potatoes with Green Beans and Dill Sauce are a nice accompaniment. It's a nice way to prepare both items and the dish has a nice light, fresh taste to it from the addition of the dill.

I made this meal, along with baklava for dessert, for Valentine's Day this year. My only mistake was overcooking the steaks a bit -- try to avoid that if possible.

Herbed Fillets with Wine Reduction

4 (6-ounce) beef fillets
Salt and freshly ground black pepper
4 tablespoons grainy mustard
1 cup herbs (such as sage, thyme, rosemary, basil and parsley), finely chopped
1/2 shallot, finely chopped
1/4 cup white wine
1 tablespoon butter

Season fillets with salt and pepper. Heat a heavy saute pan over medium high heat. Coat edges of fillet with a thin layer of mustard, approximately 2 tablespoons. Dredge edges of filet in herbs to coat evenly. Sear fillet, 4 to 6 minutes per side, depending on the thickness of the meat.
Remove cooked fillet. Lower heat to medium. Add shallots and saute until translucent.

Deglaze pan with white wine. Add 2 tablespoons mustard. Reduce wine to consistency of a rich sauce. If desired, remove the pan from the heat and whisk butter into the sauce. Serve immediately.

New Potatoes and Green Beans with Dill Sauce

2 cups water, divided
1 extra-large vegetable bouillon cube (like Knorr)
2 tablespoons flour
2 pounds small new potatoes, quartered
1/2 pound trimmed fresh green beans
1/2 teaspoon pepper
1 tablespoon fresh chopped dill
2 tablespoons fresh lemon juice

Bring 1 3/4 cups water and bouillon cube to a boil in a large skillet, stirring until cube dissolves; cool slightly. Whisk flour gradually into remaining 1/4 cup water; add to broth and cook over medium-high, whisking constantly, 2 minutes or until mixture is slightly thickened. Reduce heat to medium; add potatoes and cook, covered, 15 minutes. Add beans and cook, covered, 8 minutes or until tender. Stir in pepper, dill and lemon juice. Serve immediately.

Black Bean Soup

Not only are black beans tasty, but they are good for you too. A recent article in the Kansas City Star pointed out some of the positive characteristics of the black bean. Apparently black beans are ranked third on the list of the top 100 antioxidant foods.

This soup is easy to make and it's good for you too. What more could we ask for?

South-of-the-Border Black Bean Soup

2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can no-salt added whole tomatoes, chopped
1 (14.5-ounce) can diced tomatoes with green chilies
1 (14.5-ounce) can fat-free lower-sodium chicken broth
2 (4-ounce) cans whole green chilies, drained and coarsely chopped
1 ½ cups frozen corn
4 green onions, thinly sliced
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried minced garlic
Light or no-fat sour cream, for garnish
Colby-jack reduced fat shredded cheese, for garnish
Baked tortilla chips, for garnish

Place all soup ingredients in slow cooker. Cover and cook on low setting 7 to 9 hours.

Ladle into bowls. Dollop with 1 tablespoon sour cream. Sprinkle one tablespoon shredded cheese over all and crush 4 chips on top. Makes 8 to 10 servings.

Slow Cooker Convenience

I have noticed several articles recently on the "comeback" of the slow cooker (also known at my house as the crockpot), including one in the newest Topeka Capital-Journal insert called "Relish Magazine."

I never really put my crockpot away, so there's no need for a re-discovery in my world. But last week was a big week for the crockpot as I tried out a new recipe for an old favorite and a tried-and-true recipe for tomato soup.

The beef stroganoff recipe turned out very well, even with my modifications to make it a little healthier. The tomato soup is one I've made many times and it's always delicious.

Slow Cooker Beef Stroganoff

½ pound beef stew meat
¼ cup chopped onion
1 can (10.75 ounces) fat free condensed cream of mushroom soup
1 jar (2.5 ounces) sliced mushrooms, drained
1/8 teaspoon pepper
½ cup fat free sour cream
1 ½ cups hot cooked noodles

In 2 1/2 to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.

Stir sour cream into beef mixture. Serve over noodles.


Roast Tomato-Basil Soup

2 cans (28 ounces each) peeled whole tomatoes, drained, seeded and liquid reserved
2 ½ tablespoons packed brown sugar
1 medium onion, finely chopped
3 cups tomato liquid reserved from canned tomatoes
3 cups chicken broth
3 tablespoons tomato paste
¼ teaspoon ground allspice
1 can (5 ounces) evaporated milk
¼ cup shredded fresh basil leaves (about 10 large leaves)
Salt and black pepper

To roast tomatoes, preheat oven to 450 degrees. Line a cookie sheet with foil; spray with nonstick cooking spray. Arrange tomatoes in foil in single layer. Sprinkle with brown sugar and top with onion. Bake about 25 to 30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.

Place tomato mixture, 3 cups reserved liquid, chicken broth, tomato paste and allspice into slow cooker. Mix well.

Cover and cook on low 8 hours or on high 4 hours.

Add evaporated milk and basil; season to taste with salt and pepper. Cook 30 minutes or until hot. Garnish as desired.