CREOLE SALMON & SHRIMP IN WINE & BROTH GRAVY WITH LEMON – ROSEMARY – OREGANO – GARLIC / SPICY PURPLE HULL PEA SOUP WITH SHREDDED CARROTS & ONION

–salmon (size of 3 decks of cards, one-half pound)

–Creole seasoning (bottled, in spices section of grocery store)

–shrimp (tiny, a dozen, thawed from frozen)

–white wine

–chicken broth (non-fat, low sodium)

–lemon juice

–rosemary & oregano (fresh if possible)

–garlic powder

–purple hull peas (frozen)

–cayenne pepper (optional)

–shredded carrots (one handful)

–onion (one-half, sliced in small pieces)

–salt and pepper

–olive oil

1 – Place the peas in a slow cooker with water to cover.  Season with 1 teaspoon of salt and a little olive oil.  Optionally, add a generous amount of cayenne pepper.  Add 1 handful of shredded carrots, and one-half sliced onion.  Stir.  Cook for 5 and one-half hours on low.  When finished, keep setting on warm until time for dinner.

2 – Place the salmon in a covered baking dish with a little white wine.  Season with Creole seasoning, pepper, and olive oil.  Set aside.

3 – Rinse and drain about a dozen tiny shrimp.  Place in a covered baking dish.  Place one-half cup of chicken broth in a measuring cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the heated broth to the flour.  Stir well.  Pour atop the shrimp.  Season with salt, pepper, rosemary, oregano, garlic powder, a squirt of lemon juice, and olive oil.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the salmon for 5 minutes on high.  When finished, pour the shrimp gravy atop the salmon.

5 – Serve the soup as a first course; then serve the salmon atop quinoa (recipe, see the search box on this blog). 

–salmon and shrimp adapted from food.com web site; soup original.

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OVEN FRIED SALMON WITH CORNBREAD CRUMBS – DEJON – PARSLEY – LEMON / SEASONED PURPLE HULL PEAS WITH FAUX BACON & MINCED ONION IN CHICKEN BROTH

–salmon (size of 3 decks of cards, one-half pound)

–cornbread stuffing (boxed)

–Dejon mustard

–parsley (fresh if possible)

–lemon juice

–lemon pepper

–salt and pepper

–olive oil

–purple hull peas (frozen, 1 package)

–Bac’n pieces (soy bacon)

–minced onion (bottled)

–chicken broth (non-fat, low sodium)

 

1 – Place the peas in a slow cooker, to cook on low for 6 hours.  Season with salt, pepper, Bac’n pieces, minced onion, and olive oil.  Cover peas with chicken broth to 1 inch above the peas in the slow cooker.  Cook on low for 6 hours.  When done, put setting on “warm” and await the time for dinner. 

2 – Place the cornbread stuffing, enough to cover salmon, in a plastic bag.  Pulverize the stuffing by pressing with the back of an ice cream spoon against the counter.  On a plate, drench the salmon in lemon juice and saturate with a little olive oil.  Spread the top with Dejon mustard.  Place the salmon in the bag with the crumbs and shake well.  Empty into a covered baking dish that has a very little water.  Season with salt, pepper, lemon pepper, and parsley.  Microwave on high for 4 and one-half minutes.  

3 – Serve the salmon hot, with the peas as a side.

 –salmon adapted from food.com web site, Ina Garten, chef; peas original.

PARMESAN COD WITH TOMATO & BLACK OLIVES / CAULIFLOWER WITH ONIONS & OREGANO / PURPLE HULL PEAS WITH MINCED ONION & FAUX BACON

–cod (size of 3 decks of cards, one-half pound)

–tomatoes (2, medium, fresh)

–black olives (sliced, canned)

–Parmesan cheese

–lemon juice

–salt and pepper

–olive oil

–cauliflower (1 head)

–onion (one-half, medium)

–oregano

–purple hull peas (canned)

–minced onion

–Bac’n pieces (soy bacon)

 

1 – Chop the tomatoes and place in a covered baking dish.  Open a can of black olives and scatter on top of the tomatoes.  Season with salt, pepper, and olive oil.  Place the cod on top of the tomatoes and olives.  Drench in lemon juice.  Season with salt, pepper, and olive oil.  Sprinkle a generous amount of Parmesan cheese on top of the food.  Set aside.

2 – Cut off, in pieces, the head of the cauliflower.  Add to large, wide-mouthed, covered baking dish.  Slice the onion and mix with the cauliflower.  Season with salt, pepper, oregano, and olive oil.  Add 1 inch of water.  Microwave on high for 15 minutes.

3 – Rinse the purple hull peas in a colander, and then place the peas in a covered baking dish.  Season with pepper, minced onion, Bac’n pieces, and olive oil.  Microwave for 3 minutes on high.

4 – Microwave the cod for 12 minutes.  The cod is done when it begins breaking apart.

5 – Serve the cod hot with the tomato and olives, and have sides of the two vegetables.

–cod adapted from wildalaskaseafood.com; other recipes original.