Linguine With Morels & Asparagus

Ingredients

 1 Ounce Dried mushrooms

 12 ounces asparagus, tough ends snapped off, spears cut into 1-inch-long pieces
2 Tablespoons Pine nuts
 3 Tablespoons Butter/Margarine
 2 Tablespoons, finely chopped Shallot (I used green onion)
 1 Cup Whipping cream
 6 Ounce Linguine
 2 tablespoons l-inch-long chive strips (I used 1 Teaspoon dried Chives)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dry thyme leaves
Salt To Taste
 ½ Cup Grated Parmesan cheese

 Directions

 Place mushrooms in a medium-size bowl; cover with hot water.

Let stand until soft (about 45 minutes).

Drain, reserving 1/2 cup of the soaking liquid.

Cut mushrooms lengthwise into halves or quarters; pat dry and set aside.

Steam asparagus, covered, on a rack over 1 inch of boiling water until barely tender when pierced (3 to 4 minutes).

Remove asparagus from pan and set aside.

Stir pine nuts in a wide frying pan over medium-low heat until lightly browned (about 3 minutes); remove from pan and set aside.

Increase heat to medium.

Melt butter in pan, then add mushrooms and shallot.

Cook, stirring often, until mushrooms are lightly browned (4 to 5 minutes).

Add reserved 1/2 cup mushroom soaking liquid and cream.

Increase heat to high, bring mixture to a boil, and boil, stirring often, until liquid is reduced by about a third.

Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.

Drain well and divide among wide, shallow bowls.

To sauce, add chive strips, thyme, and asparagus; stir just until heated through.

Season to taste with salt.

Spoon over linguine; sprinkle with pine nuts and chive blossoms (if used).

This was an easy recipe and very tasty. I steamed the asparagus in my steamer for 4 minutes.  Came out perfect.

 Alaskan Salmon Chowder

 Prep: 10 min. Cook: 30 min. Servings 7

Ingredients

•1/2 cup chopped onion

•1/2 cup chopped celery
•1/4 cup chopped green pepper
•1 garlic clove, minced
•1 can (14-1/2 ounces) chicken broth, divided
•2 cups diced peeled potatoes
•1 cup sliced carrots
•1 teaspoon seasoned salt, optional
•1/2 teaspoon dill weed
•1 small zucchini, thinly sliced
•1 can (14-3/4 ounces) cream-style corn
•1 can (12 ounces) evaporated milk
•2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed

 Directions

•In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.

 • Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through. Yield: 7 servings.

Dan made this and boy was it good!!! We had leftovers!! QFC finally got some French Bread and we tried it with the soup it was very tasty.

 Layered Fiesta Dip

 Prep/Total Time: 20 min. 14 Servings

Ingredients

•2 cans (16 ounces each) fat-free refried beans
•1 can (4 ounces) chopped green chilies, undrained
•2 cups (16 ounces) fat-free sour cream
•1 envelope reduced-sodium taco seasoning
•2 cups frozen peas, thawed
•1/4 cup chopped onion
•1 tablespoon lime juice
•1/2 teaspoon chili powder
•2 garlic cloves, minced
•Dash hot pepper sauce
•1/2 cup each shredded reduced-fat cheddar and Monterey Jack cheeses
•1 cup chopped tomatoes
•1/3 cup sliced green onions
•Tortilla chips

 Directions

•In a bowl, combine beans and chilies. Spread onto a 12-in. round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over the bean mixture. Set aside.

 • In a food processor or blender, combine the peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with cheeses, tomatoes and green onions. Serve with chips. Yield: 14 servings.

I did not use fat free anything.  I don’t like the taste. This was very good and I still have some for my book reading snackJ

 Cheesy Cauliflower

Prep: 20 min. Cook: 15 min. Serves 8

 Ingredients

•1 large head cauliflower (about 2 pounds), broken into florets

•1/3 cup butter, cubed
•1/3 cup all-purpose flour
•3/4 teaspoon salt
•1/4 teaspoon pepper
•2-1/2 cups milk
•1 cup frozen peas
•1/2 cup sliced fresh mushrooms
•1-1/2 cups (6 ounces) shredded cheddar cheese, divided

 Directions

•In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

This was a nice way to have Cauliflower!!  I don’t find many recipes for that.  We had it with pork chops and rice o roni.

We had a nice weekend.  Drove to Sammamish and went to some antique shops.  Went up to Snoqualmie.  Saw the snow and let the dog run.  We and he had a wonderful time!!  Hopefully we can do more trips like this!!!