geezus! it’s been almost a month since i posted on here… and not that i haven’t tried. i’ve started posts a few times only to not have enough time to even get to the pictures or recipe so i’ve scrapped them all. i’ve thought about it plenty but life gets in the way of life.
in the past month i’ve made so many things to share with you: pizza, carrot miso soup, twice baked potatoes, a pasta bake, apple pie with salted caramel sauce, green beans and squash, delicious herb and onion bread, and mini breakfast quiches. i’ve made plenty of other things i didn’t even bother trying to take pictures of because the kitchen was such a disaster zone.
in the past month i’ve also been offered (and i accepted!) a new job! that uses some of the skills i learned while earning my degree! (those still exist?) i start later this week! i am super excited but this means that for the first time in three and a half years i won’t be working in food service. translation: i have to make my own lunch to bring to work. i’m also starting a bit earlier so i’ll have to be better about eating breakfast.
for you that means there will probably be plenty of quick breakfast recipes (because who doesn’t have to run for the bus at 7 in the morning?) and recipes for easily packable lunch goodies. i even went to the store this morning with a plan. i then abandoned that plan and went home with this:
i’ll start attacking that archive of meals (some of which are lost from my memory, sorry) by posting the recipe for smoked salmon chowder. you were lucky to miss the month of my life dominated by cheese and cream based dishes followed by spoonful after spoonful of caramel. we’re back to healthy food now, folks.
salmon chowder is obviously an alaskan staple. it’s hard to find the pure version “down south” (what alaskans call anything south of alaska, i.e. seattle) where people throw clam and bacon in like the salmon isn’t delicious enough by itself! geez.
smoked salmon chowder
5 medium yellow potatoes, cubed
1 yellow onion, diced
5 stalks celery, diced
1 large red bell pepper, diced
2 cloves garlic, minced
1 cup heavy cream
10-12 ounces smoked salmon, flaked into bite-sized chunks
1 tablespoon white wine vinegar
salt and pepper to taste
prepare the vegetables and dice them small. you don’t want them tiny but keep in mind that this is a soup you will mash at the end, not blend, so if you don’t want huge chunks of celery don’t cut it that way.
sauté the onion and celery on medium until they begin to get soft. add the red bell pepper and continue until all the vegetables are soft. add the garlic and stir a minute more.
add the potatoes and just add enough water to cover them. bring to a boil. cover the pot and simmer for about a half hour. if the potatoes are very soft, you are ready to move on, if not simmer another 15 minutes.
mash the potato so the soup becomes creamy but there are still potato chunks. add the salmon and cream and stir. simmer for another 15 minutes (or as long as you want) to allow flavors to blend. add the vinegar, salt, and pepper and adjust to your taste.
serve with bread and butter.