Creamy Salmon Soup with Lemon and Lime

Happy Valentine’s Day!

For our Valentine dinner, Ms. Foodie was searching for something different to make with some Salmon fillets than the typical grill or broil. We’ve been having some nippy nights in beautiful Los Angeles, so a soup or a stew seemed like the perfect choice.

But, my troll of the Internet rendered recipes that had too many ingredients, or that would just take too long–you know Ms. Foodie–I’m big on Kitchen Cabinet Cooking–using what’s in store. So in typical Foodie fashion, I came up with my own recipe!

I sauteed the Salmon in Olive Oil with Lemon and Lime Juice, using light, but flavorful spices like Thyme, Celery Salt, Parsley, and Rosemary. Once the Salmon was cooked, I removed the skin, and broke up the Salmon into chunks.

After melting 4 tablespoons of butter in a corner of the pot, I mixed that in with crushed Garlic, chopped Onion, Telecherry Pepper, diced Potatoes, Basil, and a bit more Celery Salt, Lemon and Lime.

Some more saute time to meld the flavors, and then the final piece: 12 ounces of Evaporated Milk and one cup Milk to make the creamy base.

Thirty minutes on low heat to cook the potatoes, and the deed was done!

My friend Brigette contributed to our meal with a crusty loaf of homemade bread–Ms. Foodie is feeling the love, all the way down to her tummy!

Brunchin’ and Munchin’

On Whole-grain Sourdough French Toast with warm Maple Syrup, accompanied by my infamous coffee-IV housed in a happy Yellow Mug…

Happy Labor Day weekend!  May you eat well…

What’s for breakfast? More Kitchen Cabinet Cooking

Ms. Foodie Patootie was very hungry this morning, which is rare–usually the coffee-IV does it for me for at least two hours.  So to continue with our theme of Kitchen Cabinet Cooking, I decided to whip up a favorite boiled egg breakfast sandwich that is easy to make, with ingredients you normally have on hand, come rain or come shine.

I’m not as young as I used to be, so fiber has definitely become more important in my dietary life: which is why I love these Alvarado Street Bakery breads.  High fiber content, organic ingredients, and it’s still tasty!  I toasted a couple of slices of Sprouted Sourdough while my eggs were boiling.

Now here’s where your preferences come in–what to include as an accompaniment to your egg sandwich.  Being partial to pork, that ham I have stashed in my store comes into play, along with some delicious Knott’s Berry Farm Boysenberry Preserves.  But easy and versatile is the key, so you can use butter, mayonnaise or some other type of spread or protein that you enjoy and have on hand.   I’ve even used just salsa!  My sister Joan is a vegetarian, so she likes that one 😀

Once the eggs were boiled to my liking (hard), and I slathered my bread with the spread and protein of choice, I sliced the eggs crosswise and arranged them on top of my bread and spread.

You can eat it dainty  as two separate pieces, or put ’em together to make your sandwich.  I prefer the sandwich method.

I promise, it’s delish!