Easy enough to make even during the work week! Only 30 minutes from start to table. Great way to use our Garden harvest as well. We have to double this recipe as we feed any where from 5 to 8 people each night.
1 Tbsp. Olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
4 cups chicken broth or homemade turkey stock
1 can (14½ oz.) diced tomatoes, undrained
⅔ cup each frozen peas, corn and cut green beans
½ cup uncooked elbow macaroni
1 tsp. salt
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and cut into ¼-in. slices
¼ cup grated Parmesan cheese, optional
In a Dutch oven, heat oil.
Add carrots, onion and celery; cook and stir until tender.
Add garlic; cook 1 minute longer.
Add broth, vegetables, macaroni and seasonings. Bring to a boil.
Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente.
Stir in turkey and zucchini, cook until zucchini is crisp-tender.
•In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
•In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
•Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
For Christmas last year (2012), my hubby bought me a new cookbook called Taste of Home BEST LOVED Recipes. We have only made a few recipes from the book, but so far every recipe has been blog worthy! Since we had some fresh dill in the garden and Salmon in the freezer, I decided to make the Salmon with Creamy Dill Sauce. The Creamy Dill Sauce adds a wonderful flavor to this Salmon.
I believe my hubby said it will take me 10 years to try every recipe in this cookbook, if I made a recipe a day! I love a good challenge.
This is a great recipe to use the dill from our garden. The dill and horseradish gives the creamy sauce a wonderful taste. Salmon was very tender.
•1 salmon fillet (about 2 pounds)
•1 to 1-1/2 teaspoons lemon-pepper seasoning
•1 teaspoon onion salt
•1 small onion, sliced and separated into rings
•6 lemon slices
•1/4 cup butter, cubed
•1/3 cup sour cream
•1/3 cup mayonnaise
•1 tablespoon finely chopped onion
•1 teaspoon lemon juice
•1 teaspoon prepared horseradish
•3/4 teaspoon dill weed
•1/4 teaspoon garlic salt
•Pepper to taste
•Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
•Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
•Combine the sauce ingredients until smooth. Serve with salmon.