Cajun Salmon Pasta

We think you can never go wrong with cajun seasoning. If you need to do something with a less-than-quality fillet of salmon, this is a great option.

2 thin fillets salmon, room temp.
1/2 medium onion
2 cloves garlic, minced
1/2 medium bell pepper, thinly sliced
1/4 cup milk
cajun seasoning
pasta, enough for 2 plates/meals (we like penne best)
cherry tomatoes

Cook pasta. Meanwhile, add 2-3 tsp. olive oil to a medium sized skillet. Warm over medium heat. Add onions. Stir fry till they no longer have a "bite". Add bell peppers and garlic - stir fry till veggies are cooked but not limp. Remove veggies. Add 1 tsp. oil to skillet and heat on med-hi. Pour cajun seasoning over salmon fillets, then drop them in the hot skillet - they should smoke. If outside is browning too rapidly, lower heat to medium. When fillets are blackened on one side, pour seasoning on face-up side and flip them over. Meanwhile, once pasta is cooked and drained, immediately add about 1 Tbsp. olive oil and stir - do not let pasta cool. Heat milk to scalding and pour only as much into pasta as can be absorbed. Stir in 1 tsp. of cajun seasoning. When salmon is blackened on both sides, remove from heat. Spoon pasta onto plates and top with stir-fried veggies. With a spatula, break salmon into bite-sized chunks and spoon over top of pasta. Sprinkle with parmesan and garnish with cherry tomatoes (halved) and fresh parsley.

Southwestern Chicken Chili

We like making homemade chili especially because it's easy to keep all of the ingredients around the house. This particular recipe is a little different than regular chili, and it has become one of our favorite meals to throw together when we need something easy and low-key.

1 lb. chicken, cut up and browned with garlic powder
1 can black beans, rinsed, drained
1 can garbanzo beans, rinsed, drained
1/2 c. salsa
1 (8 oz.) can tomato sauce
1 can stewed tomatoes
chili powder, salt, and pepper to taste

Bring everything to a boil then reduce heat and cook until flavors are blended. (Or cook over low heat in crock pot.) Serve with cheese, sour cream, and tortilla chips.

Warm Quinoa Cereal

1 cup 1% milk
1 cup water
1 quinoa (rinsed)
2 cups fresh berries
1/2 tsp cinnamon
1/3 cup toasted nuts
4 tsp honey

Combine mile, water & quinoa in medium saucepan. Bring to boil over high heat. Once boiling reduce to medium low heat and cover. Simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered for 5 minutes. Stir in berries and cinnamon. Top with nuts and drizzle with honey.

Pear Bread

This bread is really yummy! If you want to be a little healthier, it's good with whole wheat flour, too.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely

Grilled Veggie Paninis

In an effort to not use the oven during the heat, we're looking for anything and everything to grill these days. I came across this yummy vegetarian recipe that I modified a little bit. I made these for Chad and I and used some of the bread and cheese to make a "sandwich on a stick" (skewer) for Mia.

Ciabatta Bread or rolls
Zucchini - in 1/4" lengthwise slices
Yellow Squash - in 1/4" lengthwise slices
Eggplant - in 1/4" lengthwise slices
roasted red peppers
artichoke hearts
mozerella cheese
1/4 C pesto
1/4 C tepenade
olive oil
balsamic vinegar

Either grill or pan fry the zucchini, squash & eggplant until al dente. Spread pesto, tepenade (we actually didn't use this), and a splash of olive oil & vinegar on the bread. Layer the zucchini, peppers, squash (again didn't use), eggplant (didn't use), artichoke & cheese on the bread. Sprinkle with salt and pepper. Wrap the sandwiches tightly in tin foil that has been sprayed with Pam. BBQ for 10 or so minutes on each side. These are good hot but will stay together better if you let them cool for a bit. Yum!

Giant Whole Wheat Banana- Strawberrry Muffins

I came across this recipe, and it's really yummy. It's a perfect way to use up some ripe bananas and those fresh strawberries that you just picked.

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Squash Souffle

This is much easier than the title would suggest and a wonderful way to use winter squash. I always buy a few in the fall to roast and puree, then I have them in convenient 2c blocks in my freezer for whenever I feel like a pie a souffle. You might be able to use a 15oz can of pumpkin for this, but I've never tried it. This is very popular with both my husband and daughter. If you want a light dinner for a small family, serve this with a salad, for a larger group it is a tasty and unexpected vegetable side dish.

1/2c butter
1/2c flour
1 1/2c half and half OR 12oz evaporated milk
2c cooked and pureed squash
6 eggs, separated
1/2t salt

In a saucepan, whisk butter and flour constantly over medium heat. Gradually whisk in half and half or evaporated milk. When thick and bubbly, remove from heat and whisk into squash, egg yolks and salt.

Beat egg whites until stiff peaks form. Fold into squash mixture. (Or if you have a kitchen aid with a whisk beater, beat whites in kitchen aid, and then beat in the squash just until everything is mixed)

Pour batter into a buttered 2qt souffle dish or casserole.

Bake at 350 for 1hr and serve promptly. The top will be golden brown and nicely puffed.