Clam Chowder

I missed clam chowder until this recipe came along. Smooth and creamy, delightfully different. Set 4-to 6 bowls at the table. Great after a snow trip, or a rainy day. I halved this recipe and it was still good. Serves 4-6 people. I think this would work well in a pot pie.

Ingredients:
8 slices of bacon
1 medium onion, minced
3 celery stalks, chopped
4 medium potatoes, diced into bite sized pieces
2 quarts of GF chicken broth
8 oz of diced green chiles
1 tbsp. of homemade taco seasoning or (packaged mix) always check ingredients.
1 tbsp. of ground cumin
salt, to taste (light)
3/4 cups of butter or margarine of choice
3/4 cups of GF flour (I used a mix of Teft and Brown rice)
1 quart of cream (unsweetened coconut creme milk)
2 (6.5 oz) cans of minced clams (I may put more next time)
8 oz. of sour cream
6 oz. of alternative cheddar cheese (optional)
1 bunch of chopped cilantro or diced green onions(optional)

Directions:

1. Begin by frying up your bacon in a skillet. Crumble bacon, set aside. To your fried bacon oil, add the onion and celery and allow to cook until the veggies turn translucent.

2. Meanwhile, bring chicken broth to boil in a 6 quart soup pot and add diced potatoes, green chiles, taco seasoning, cumin, and salt and bacon bits. Allow potatoes to cook in the boiling broth.

3. About 10 minutes before broth and aromatic veggies are ready, begin making your roux in a small sauce pan. Melt butter over medium heat; then add flour, stirring constantly to create a pasty roux. To the hot roux, add the cold cream. Pour into pot and continue stirring over medium heat until it thickens into a nice, creamy gravy. Add clams and sour cream, serve when heated through. Top with cheddar cheese, cilantro or diced green onions. (I might try chives next time)

This is a wonderful filling recipe. It makes enough to feed a crowd. Start by making it in half and you be the judge.

Source: Food Renegade/adapted

Broiled Shrimp & Scallops

This is a beautiful dish. Delicious on top of linguine in garlic sauce or on a bed of red lettus leaves. Serve with an Italian salad, crusty bread and elegant wine.

Ingredients:

• 1 lb. medium shrimp
• 1 lb. scallops
• 1/2 cup olive oil
• 1/3 cup chopped parsley
• 3 garlic cloves, finely chopped
• 1/2 cup dry unflavored GF breadcrumbs
• Salt and Freshly ground pepper to taste
• Lemon wedges
• good dry white wine

Directions:

1. Shell and devein shrimp. Wash shrimp and scallops under col running water. Pat dry with paper towels.
   
2.  In a large bowl, combine oil, parsley, garlic, breadcrumbs and salt and pepper. Add shrimp and scallops to mixture. Mix until well coated. Let stand 1 hour.
   
3.  Preheat broiler. Remove shrimp and scallops from marinade. Gently press some extra breadcrumb mixture onto the the shrimp and scallops.
   
4.  Place alternately on 4 to 6 metal skewers. Put skewers under hot broiler. Broil 2 minutes or until golden.
   
5. Turn skewers over and broil on the other side 2 minutes or until golden. Serve immediately with lemon wedges. Makes 4 to 6 servings.

Source: Biba Caggiano-Northern Italian Cooking page78

Shrimp and Mushroom Linguini

If you like shrimp you will love this recipe.

Ingredients

• 1 (8 ounce) package gf linguini pasta
• 2 tablespoons butter of choice
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter of choice
• 2 cloves garlic, minced
• 1 (3 ounce) package cream cheese or substitute
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon dried basil
• 2/3 cup boiling water
• 1/2 pound cooked shrimp

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
4. Toss linguini with shrimp sauce, and serve.

Source: unknown

Herb-Roasted Salmon

Delicious is all I can say about this easy recipe. So elegant when plated too.

Serves 6
Ingredients:

• 1 large (2 to 2 ½ pound) salmon fillet, bones and skin removed
• Kosher salt and freshly ground black pepper
• ¼ cup good fresh extra virgin or virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 5 Scallions, white and green parts, minced
• ½ cup minced fresh dill
• ½ cup minced fresh parsley
• ¼ cup dry white wine
• Lemon wedges, for serving

Directions:

1. Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes.

2. Preheat the oven to 425 degrees.

3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet.

4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.

NOTE: Wash and salt the salmon when it comes home from the store, rewrap it and leave it in the fridge until ready to cook. It gives it much more flavor. Use fresh herbs. If you have leftover herbs freeze them to use another day.

Source: Unknown