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Next out of the same cookbook I made Salmon Chowder.  T++his on is from Esther J. Yoder, Hartville, OH. They also give ideal slow cooker sizes, but this is when people started getting crazy about slow cookers.  I use my InstaPot which is also a slow cooker.  This was 5 servings.  It made it to 2 nights with an eclipse in-between.  I bought the fish shaped bowl in Nova Scotia.  

Ingredients:

1 1/2 C potatoes, cubed (What ever looked right)

1 C celery, diced

1/2 C onions, diced

2 T fresh parsley or 1 T dried parsley

1/2 t salt

1/4 t pepper

water to cover 

16 oz. can pink salmon 

4 C skim milk

2t lemon juice

2 T red bell peppers, finely cut (1 bell pepper)

2 T carrots, finely shredded (4 carrots cubed)

1/2 C instant potatoes

Directions:

1. Combine cubed potatoes, celery, onions, parsley, salt, pepper and water to cover in slow cooker,  (I added carrots as I did not shred them’) and water to cover in slow cooker.  
2. Cook on high for 3 hours or until soft.  (I drained the water.)
3. Add salmon, milk, lemon juice, red peppers, carrots, and instant potatoes.  Stir.
4. Heat 1 hour more until very hot.  

This was good.  

Saturday was wine club.  I did raspberry BBQ sauce marinated chicken wings.  They were not messy or hot; Jim’s requirement.  I thought they were a tad overcooked.  Sunday was our 57th anniversary and we celebrated at a wonderful restaurant called Rutledge.  The food was wonderful and I loved the decor.  Our friends Mary and Al found the place for us and joined us for the dinner.  We had fun and great food.  

Monday was, what do I do today.  I found this recipe for Corn Chowder in the Bobby Dean cookbook and had all the ingredients so that was dinner.  If it had been winter or if I had sent Jim to get corn at the farmer’s market and stripped the cobs.  That wasn’t going to happen.

Ingredients:

1 T low-calorie butter substitute spread

1/2C finely chopped onions

1/2 C finely chopped carrots

1/3 C finely chopped celery

1 garlic clove, finely chopped

3 C frozen corn kernels

3 C low-sodium chicken broth

1 small potato, peeled and cut into chunks

1 1/2 C whole milk (I used almond milk)

Pinch of nutmeg

Pepper to taste

Directions:

1. In a medium pot, met pot, melt the butter over medium heat.  Add the onions, carrots and celery and cook, stirring frequently, until the onion are softened, 3-5 minutes.  Add the garlic and cook for 30 seconds.  Add the corn and chicken broth and bring to a boil overmedium-high heat.  Lower the heat and simmer for 10 minutes.  
2. Remove 1 C of the soup and puree in a blender, return the pruned sou to the pot.  
3. Meanwhile, in a small saucepan, cover the potatoes with cold slated water.  Bring to a boil over medium-high heat and cook un til the potatoes easily pierced with a for, about 20 minutes.  Drain and place in a blender.  Add the milk and puree until smooth.  
4. Add the potato mixture to the soup and season with nutmeg and pepper.  

The soup is very thick and creamy with no cream.  The next night we went back to our standard summer fare of burgers, for and tomatoes.  

Saturday we went to friends for dinner.  I made a pumpkin pie from the same Sarah Beth recipe.  Sunday we had Sour Kraut and Polish sausage.  

Monday I made lentil soup from Ina’s new cookbook.  It is definitely better than the lentil soup for Instant pots from Williams Sonoma, however there is a lot of chopping.  A full recipe serve 8-10.  I made the full amount so I could get at least 2 days without cooking.  Day 3 I plan to make a salmon salad to have with it.  

Ingredients:  

1# French green lentils

4 C chopped yellow onions (3 large)

4 C chopped leeks, white parts only (2 leeks)

1 T minced garlic (3 cloves)

1/4 C EVOO, plus additional for drizzling 

1 T kosher salt (halved)

1 1/2 t black pepper

1 t dried thyme

1 t ground cumin

3 C chopped celery (8 stalks)

3 C minced carrots (6 carrots)

3 quarts chicken stock

1/4 C tomato paste

2 T red wine vinegar 

Freshly grated Parmesan cheese

Directions:

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.  Drain.
2. In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.  
3. Add the celery and carrots and sauté for 10 minutes more.  
4. Add the stock, tomato  paste, and lentils.  Cover and bring to a boil.  Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.  Check for seasonings.  
5. Add the vinegar and serve hot, drizzled with oil and sprinkled with grated Parmesan.  

I will take a picture Tuesday.  Until then I will post my sauerkraut which was delicious.  

This morning was really a relief, no spasms all morning.  Jim got up early to finish power washing the pool deck.  We can finally get that back in order.  He is now off to a dance lesson.  When he gets home it will be off to the wound dr.  I am anxiously awaiting  a call from the back dr. so i can get my life back.  Last night we made chicken noodle soup.  Jim’s favorite soup is Campbell’s chicken noodle soup.  I think it is the worse soup on earth.  He had to agree that this was better.  

Ingredients:  

1 T EVOO

2 bone-in, skin on chicken breasts (mine had neither bone nor skin)

Kosher salt and ground black pepper

1 large yellow onion

3 large carrots, peeled, cut in half length wise and sliced 1/4” thick

3 celery stalks, sliced 1/4” thick

2 qts. low sodium chicken broth, (We had to add 1 pt. after cooking noodles.)

1 bay leaf

A few sprigs fresh thyme

8 oz. egg noodles (The bag is 12 oz., we added the entire 12 oz.)

2 T chopped fresh flat-leaf parsley

Directions:

1. Heat oil in a medium Dutch oven or stockpot over medium-high heat.  Season the chicken on both sides with salt and pepper.  Add and cook until browned 3-4 minutes.  Flip and cook for another 2 minutes.  Remove from the pot and add onion, carrots, and celery to the pot.  Sauté for 2 minutes; scrape up any browned bits on the bottom of the pan.  Season with 2 t salt and 1/4 t pepper.  
2. Pour in the broth, then return the chicken to the pot and add the bay leaf and thyme.  Bring to a low boil, then reduce the heat to low.  If a foam forms, skim off  the tip and discard.  Cover and let simmer for 25 minutes.  
3. Remove the chicken. Remove and discard skin and bones.  Shred the meat with a fork and add back to the pot, along with the noodles.  
4. Bring to a low boil and cook until the noodles are just done, about 8 minutes.  
5. Stir in the parsley and serve.  

The parsley and the time came fro my garden.  It serves 4-6 and we have left overs.  Jim likes it when we have leftovers when he has to help with the cooking.  

I have cancelled my painting lessons this week as I am in too much pain to paint.  Late afternoon may be I can do a little.  There are things I need to do to the barn painting.  I think the radishes are good to go.

We had a fabulous company meal last night and I forgot to take one photo.  Our friends arrived as close to 5 as they could, as the Opera was having a special zoom event with our interns.  They again talked about the Children’s Opera production of The Three Little Pigs and other productions that were aimed at older children.  All done remotely.  The interns are from NY, TX, Australia, and somewhere else, can’t remember.  They appeared in all these films without leaving home.  It is just amazing.  During the event we nibbled on sausage, cheese, olives, and nuts.  I roasted a chicken based on a new recipe found in the Tennessean, which is fabulous and made a vegetable dish out of Trish Yearwood’s cookbook called Georgia Cooking in an Oklahoma Kitchen.  I accompanied it with Instant Pot Pumpkin Rice.

Ingredients:

2 C buttermilk

2 T kosher salt 

1 T grapeseed oil

1 lemon

8 cloves of garlic, divided

4 sprigs of fresh Rosemary, divided

1 (10 oz.) baguette, cut in 1” cubes

4 T butter, melted

1 roasting chicken 3 1/2-4#, neck and giblets removed

Kosher salt and black pepper

Directions:

1. Combine 2 C buttermilk, 2 T kosher salt and 1 sprig of rosemary in a gallon-size zip-top plastic bag; shake to distribute salt.  Add the whole roasting chicken.  Seal bag; gently shake and massage to fully coat chicken.
2. Refrigerate, breast side down, at least 6 hours and up to overnight.  
3. Remove chicken from refrigerator 1 hour before roasting.  
4. Preheat oven to 425 degrees F.  Pour 1 T grapeseed oil into a large cast-iron skillet; place in oven 10 minutes to preheat.
5. Remove chicken from bag, allowing as much marinade as possible to drip back into bag; discard bag and marinade.  Pat chicken dry with paper towels.  Stuff cavity with lemon, cut into 4 wedges; 4 cloves garlic, smashed; and 1 sprig of rosemary.  Tie chicken legs together with kitchen twine.
6. Carefully remove skillet from oven; spread bread in bottom in a single layer.  Top with 2 sprigs rosemary and nestle 4 coves garlic, smashed, among bread cutes.  Brush chicken all ver with butter making sure to get all sides between thighs and in all crevices.  Sprinkle with 1 T kosher salt and 1 t black pepper.  Place breast side up on top of bread cubes.  Tuck wing tips under the body.
7. Roast chicken 20 minutes.  Reduce oven temperature to 375 degrees F.  Roast 60-70 minutes (I used my convection oven, so less is more), tenting with foil if skin is getting too dark, until croutons are golden brown and an instant-read thermometer inserted into the thickest part of the legs registers 165 degrees F.  
8. Remove chicken from oven; let rest in pan 15 minutes.  Carve chicken directly over the croutons so they soak up the juices.  

Chicken was delicious, I cut most of the remaining leg, thigh, wings, back off the bone and am going to mix it in with the rice to warm up for dinner Friday.  The chicken is delicious.  I have added the bones to a freezer bag full of vegetable in the instant pot to make another batch of broth. 

This vegetable dish is superior and does not have one drop of salt.  It is so easy.  It says serves 4, but we have leftovers that I will also warm up for Friday dinner.  

Ingredients:

1 C sliced carrots, 1/4” rounds

1 C thinly sliced onion (Used scallions as I have a bunch and onions don’t thrill me.)

1 C diced celery

1 small head cabbage, cut in chunks (about 6 C)

1 T sugar

2 C warm water

1/4 C corn oil

Directions:

1. In a heavy saucepan with a tight-fitting lid, arrange the vegetables in layers in the following order: Spread the carrots on the bottom of the pan, then top with the onions, celery, and cabbage.
2. Sprinkle the sugar on top, and then pour in the warm water and oil.  
3. Cover pan tightly and cook over high heat for 10 minutes, or until the vegetables are done but still crunchy.  
4. Remove the lid, stir the vegetables, then replace the lid and let the vegetables stand for 20 minutes, or until you are ready to serve.  

A goal reached, 1000 games of solitare.  Dessert was not as successful as I thought it would be.  That is on a separate sheet.