July 30, 2014

Recipe Corner2/19/09

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Great tasting meatless meals

Feb. 19, 2009

By Ginger Isham

In the past, farm dinners consisted mainly of beef, pork and chicken — because we raised a beef cow, a pig and our own chickens. Sometimes we had canned salmon made into gravy and served over mashed potatoes or on crackers or toast.

Times have certainly changed. I still like a pot roast with vegetables or a pork roast with mashed potatoes and gravy or a chicken pie with vegetables and biscuits baked on top. And then there was the ham dinner with mashed potatoes and brown gravy. But today we have many different kinds of food, and more choices with fewer calories. Nowadays, I like making spaghetti sauce without ground beef or meatballs, and I add broccoli, cauliflower and carrots in place of meat. An Alfredo sauce served over linguine or fettuccine is good, too.

Light Alfredo sauce with pasta

1 pound fettuccine or linguine (cook as directed)

1 1/2 tablespoons butter

3 garlic cloves, chopped

1 1/2 tablespoons flour

2 cups skim milk

3 tablespoons light cream cheese

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley

In a saucepan, melt butter and add garlic and cook and stir 30 seconds. Stir in flour and gradually whisk in the milk. Cook until mixture comes to a boil and thickens. Remove and add cheeses and parsley. Heat until cheeses melt. Toss with pasta and serve. Can add cubes of cooked chicken (if you can’t live without meat) and broccoli to the sauce.

Asian salmon burgers with dilled yogurt sauce

1 14-ounce can of pink or red salmon

1 medium boiled potato

1 tablespoon low-sodium soy sauce

1 1/2 teaspoons grated fresh ginger

2 cloves of garlic, crushed

1/2 teaspoon black pepper

Mash salmon and potato; mix in soy sauce, ginger and garlic. Form into 4 patties. Sprinkle with black pepper. Spray with olive oil and grill on each side for 4 minutes. Can fry in hot skillet or use oven broiler.

Make sauce with 1 cup fat-free plain yogurt mixed with 1/3 cup fresh dill and salt to taste.

Aunt Jean’s baked fish

In dish one: mix 1/3 cup flour and 1/4 teaspoon pepper

In dish two: mix 1 egg with 2 tablespoons water

In dish three: mix 2/3 cup crushed corn flakes (crush corn flakes in plastic bag with rolling pin), 1 tablespoon Parmesan cheese, 1/8 teaspoon cayenne pepper

Cut 1 to 1 1/4 pounds of haddock into serving size pieces. Cover pieces with flour mix in dish one, dip in egg mixture in dish two and coat with crumb mix in dish three. Place in lightly greased baking dish and bake at 425 degrees for 10 to 15 minutes. Great served with tarter sauce or lemon juice. Delicious and easy.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.

 

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