Okay, Maybe I should say what was cooking in the parsonage? Sorry I missed posting yesterday, but it was a busy weekend with a migraine added in just for fun, so something had to give.
I didn’t cook on Sunday because we were being spoiled at The Wilds couples’ retreat. The food they serve is unbelievable – I should have had them be my guest blogger! If you’ve never visited The Wilds, you need to put it on your “To Do” list! The retreat was such a blessing. The weather was perfect and the Word of God dug deep into my heart.
I have been cooking though, and I recently made an old favorite, and tried a couple of new things.
This was a really good salad… Apple with maple vinaigrette.
This was my own little dressing, but to make a vinaigrette, you generally mix 1/3 part vinegar to 2/3 part oil. I then added in maple syrup for a little sweetening. The salad was a mix of greens, red onion, Craisins, and apple slices.
I tried a new recipe – Pasta with broccoli and peppers. It was a nice side dish from an old Southern Living Cookbook. (Recipe to follow.)
I’ve made these for years – Salmon Sour Cream Puffs
. They are really yummy and a step up from traditional salmon patties.
Here are the recipes:
Pasta with Broccoli and Peppers
1 (7.5 oz jar) roasted peppers, drained and cut into strips
2/3 cup pine nuts
1/2 cup olive oil (I used much less!)
1/2 cup chopped fresh parsley
1 bunch fresh broccoli
1 12 oz. pkg. small shell pasta – I used what I had on hand!
1 cup grated Parmesan cheese
1/8 tsp pepper
Combine first 4 ingredients in a skillet; cook over medium heat until nuts are golden brown, stirring often.
Trip off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly, and cut into pieces.
Cook pasta according to pkg directions, adding broccoli the last 2 minutes; drain. Add roasted pepper mixture, cheese, and remaining ingredients. Toss and serve immediately.
Salmon Sour Cream Puffs
1 15.5 oz. can Salmon, drained
1 1/2 cups soft bread crumbs
1 8 oz container sour cream
2 eggs, separated
2 Tbl chopped chives
1/4 tsp salt
1 – 1 1/4 cup finely chopped almonds
Vegetable oil (I used cooking spray)
Remove skin and bones from salmon. In large bowl, combine salmon, crumbs, sour cream, egg yolks, chives, salt and pepper; mix well. Beat egg whites until stiff; fold into salmon mixture. On large sheet of wax paper, sprinkle half the almonds. Drop heaping tablespoonfuls of salmon mixture onto almonds; sprinkle remaining almonds over top. In large skillet, heat oil; lift puffs with spatula into skillet. Brown on each side. Serve hot with lemon wedges. Makes 6 servings.
Will you try any of these? What have you been cooking?