Tuesday, April 14, 2009

Menu Plan Monday. . .just a little late!

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. Helen 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 Strudels
2 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 Saturday

I 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.

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