Friday, June 24, 2011


Several people have emailed me and made comments on the blog asking for the recipes for the Salmon Bisque and Tamale Pie that I wrote about a week or so ago.  I guess I need to remember to put in a recipe any time I show photos of what I’ve cooked.  So here they are.

Salmon Bisque

1/2 pd salmon
1 clove garlic sliced
2 T each olive oil and soy sauce
Marinade for 30 minutes and grill.  Set aside to cool.

1/2 c onion, chopped
1/2 c celery, chopped
Sauté in olive oil with a bit of butter for flavor

1 can chicken broth
1 can tomato paste
1 bay leaf
pinch of nutmeg
Add and simmer a bit to get bay leaf working

3 c half n half
1/4 pd smoked gouda cheese
grilled salmon broken into pieces
Add and stir gently until warm and cheese melted

This is great with warm bread or biscuits and maybe a salad.  It is very rich and leftovers are just as good the second day.


Tamale Pie Casserole

1 1/2 pd ground beef or turkey (or Morningstar Crumbles)
1 large onions, chopped
1  16 oz. can diced or crushed tomatoes
1 small can corn
1 T chili powder
1 corn bread mix (like Jiffy)
salt and pepper to taste

Brown meat and onions stirring until meat crumbly - drain off fat
Add tomatoes, corn, chili powder, salt and pepper
Cook till thicken
Pour into greased casserole dish
Prepare corn bread according to directions
Pour corn bread over meat and tomato mixture
Leave some space around the edges for juices to bubble
Bake 375* for 25-30 minutes till corn bread baked through

We eat this a lot to soothe our taste for Mexican food. Leftovers heat up well and are delicious.

Remember, you are loved.


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