Orange Basil Salmon

Ingredients

1 orange1/3 cup (80 ml) extra virgin olive oil1/2 cup (20 g) minced fresh basil
24 ounces (680 g) salmon fillets
Salt and pepper

Preparation

Grate the zest of your orange and reserve.

Pour the olive oil into your slow cooker. Now whack the orange in half and squeeze in
the juice. (If you use a navel orange, you won’t have to worry about pits.) Throw in the
zest, too. Cover the pot, set to low, and let it heat for a half an hour.

When the half an hour is up, cut your salmon fillets into servings and salt and pepper
them on both sides. Mince your basil.

Open up your slow cooker and give the oil and orange a stir to make sure it’s well-blended. Add the basil to the pot and then put in the salmon.

Flip it over a few times to make sure the salmon’s well-coated on both
sides. Now lay it, skin-side up, flat on the bottom of the slow cooker in the olive oil/
orange mixture.

Re-cover the pot and let the salmon cook for 60 to 90 minutes. Serve with the pot
juices spooned over it.

Comments

Cabbage Patch Stew

Ingredients 1 lb. hamburger 1 cup onions, chopped 2 carrots, peeled and sliced 2 ribs celery, sliced 1½ cups coarsely chopped cabbage 2 cans diced or stewed tomatoes, undrained 1 can pinto or kidney beans, rinsed and drained 1 cup water or beef broth, plus more as needed 1 tsp. salt ¼ tsp. pepper 1-2 tsp. chili powder Method In a large pot, brown the hamburger; drain off fat. Add the rest of the ingredients, cover, and simmer for about 45 minutes or until vegetables are cooked through and tender. Add more broth or water as needed so the stew doesn’t dry out. Serve in bowls topped with shredded cheddar cheese and sour cream if desired.

Goulash

Ingredients 2 lb. beef chuck or rump (or 1 lb. each) 3 tbsp. vegetable oil 1/2 c. finely chopped onion 1 tbsp. paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. (2 qts.) water 1 medium green pepper, seeded and cut into strips pinched noodles Method 1. Cut meat into 1/2-inch cubes. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a boil and simmer for 15 minutes. 7. Return soup to a boil, add pepper strips and pinched noodles, and cook for 10 more minutes, until noodles are tender.

Paprika Chicken

Ingredients 1 2 1/2–3-lb. chicken, cut into 8 pieces 4 tbsp. vegetable oil 1 large onion, peeled and finely chopped 1 tsp. salt 1 tbsp. paprika 3/4 c. water 1 1/2 c. sour cream 1 tbsp. flour 1 green pepper, cored and cut into rings Method 1. Wash chicken pieces in cool water and pat dry with paper towel. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. Add chicken pieces to Dutch oven and cook, turning often, until lightly browned on all sides. 3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and bring to a boil. 4. Reduce heat and simmer for about 30 minutes, or until chicken is tender. Add a small amount of water if necessary. 5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water, and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes. 6. Place chicken in a deep serving dish. Spoon sour cream from pan over chicken. Garnish with green peppe...

Chicken Recipes

Search This Blog