I'm back! And I just had the best visit with my sister, bro-in-law, and niece.
I'll post about some of the highlights later on, but thought i would just catch up on my Monday routine.
Monday- Salmon
Strudel (see below for recipe), veggies
Tuesday- travelling day--please don't ask what we all ate!!!
Wednesday- mini-meat loaves, baked potatoes, corn
Thursday (Crock-Pot Day)-Spicy Cranberry Chicken Drummettes Friday- Tuna Melts
Saturday- (snack)
yeah, haven't gotten that far yet. . .
White Chocolate Mousse Tarts (see recipe below)Sunday- Crepes (oh, wait 'til I blog about this adventure!)
So, here is a recipe for you. . .in very bad format. H
elen and I made these, I think they come from the Canadian Living cookbook. I have to tell you, if I came across this recipe in a cookbook, I probably would have
just flipped on by. the ingredient list looks odd as all combined together. but PLEASE make these!!!! they were SO good. I couldn't eat for the rest of the night
cuz i was so full from it. . .because i loved them so much! I even took a picture of it! (Haven't downloaded photos yet, so. . .stay tuned!
And here is a photo. . .not bad, eh???
Salmon Strudels2 pkg fresh spinach1tsp lemon
juice pinch nutmeg1 salmon fillet (11/2 lb/750g)8 sheets
phyllo pastry1/3 cup butter,
melted wine butter sauce (see below)
Rice:2 tsp butter1 onion, chopped3/4 cup sliced mushrooms3/4 cup vegetable stock2/3 cup water1/4 tsp
salt pinch pepper1/4 cup wild rice1/3 cup long-grain rice
Rice: In saucepan, melt butter over medium heat; cook onion and mushrooms, stirring occasionally, for 5 minutes or until softened. Add stock, water, salt, pepper; bring to boil. Add wild rice; return to boil. Reduce heat, cover and simmer for 35 minutes. Stir in long- grain rice; simmer, covered, for 25 minutes or just until liquid is absorbed and rice is tender. Let cool.
Trim and rinse spinach; shake off excess water. In large saucepan, cook spinach, covered and with just the water clinging to leaves, over medium heat for 8 minutes or until wilted. Drain in sieve, pressing out moisture. Chop and toss with lemon juice and nutmeg. Set aside.
Cut salmon crosswise in 4 pieces; slide knife between skin and flesh to remove skin. Lay 1 sheet of
phyllo on work surface, keeping remaining
phyllo covered with damp cloth to prevent drying out. Brush with about 2 tsp of the butter. Place second sheet on top; brush with butter. About 1 inch from one long side of pastry, spoon 1/2 cup rice mixture lengthwise in 3 inch wide strip. Arrange one-quarter of the spinach over rice. Top with 1 piece of salmon. Fold 1-inch border over filling; fold each side over and roll up. Place strudels, seam side down, on greased baking sheet. Brush with butter. Repeat with remaining ingredients to form 4 packages. Bake in 425 degree oven for 15 to 20 minutes or until golden. Serve with Wine Butter Sauce (if using). Makes 4 servings.
Wine Butter Sauce:1/4 cup white wine vinegar1/4 cup white wine2 tbsp finely minced shallots of onion1/4 tsp each salt and pepper2/3 cup unsalted butter, cut into 1/2 inch cubes1 tbsp chopped fresh parsley (I might add some garlic too, if I were making it on my own again)
In saucepan, bring vinegar, wine, shallots, salt and pepper to boil; boil for 5 minutes or until reduced to 2 tbsp. Reduce heat to low; vigorously whisk in butter, a few cubes at a time, until thickened and smooth. Stir in parsley. Makes 3/4 cup, enough for 4 servings.
Okay. . .here is your Snack for SaturdayI have to admit that this is one of the desserts we brought to Auntie Jenny's for Easter dinner (along with that trifle from
orgjunkie). So I really
already made it. Last week. But these are yum. . .and it doesn't look so bad either!
White Chocolate Mousse Tarts
from Ann
2 (4oz) Ready Crust Graham Single Serve (24 tartlets--i used)
1 (6 oz) box white chocolate baking squares (1/3 cup chips =2 squares/ 2 oz)
1 (14oz) can sweetened condensed milk (only a 10oz can--i used)
1/2 tsp almond extract (white chocolate syrup--I used)
2 cups whipping cream, stiffly whipped
In a saucepan (or microwave)over low heat, melt chocolate chips with sweetened condensed milk. Stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into crusts. Chill 4 hours or until set. Serve with fresh fruit. Makes 12 These are great with milk chocolate or semi-sweet chocolate too. I have also substituted mint and raspberry extract for the almond.