Those of us CEimB die-hards are still cooking.  We love the healthy and easy recipes of Ellie Krieger and even though the site is not being kept up to date, we are teaming together to cook some great food.

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This week Kathryn of Grandma’s Kitchen Table has chosen the recipes.  Check her site for a complete review and also for next weeks recipe. 

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Salmon Florentine – click for recipe

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The result was a very good piece of salmon with a good topping.  It could have used a bit more flavor.  Both Ted and I agreed that we would have preferred Goat Cheese over Ricotta to mix with the spinach.  

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The texture of the salmon was perfect.  It was soft and had a gentle flakiness without being too dry.  If you enjoy salmon, this is a recipe for you to try. It’s easy and good for a week night or weekend quick meal.

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Quinoa Pilaf with Pine Nuts – click for recipe

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I used Veggie broth to replace the Chicken broth.

I used 3 green onions instead of 1/2 a regular onion.

The pine nuts were toasted in a toaster oven on foil instead of in a frying pan.

I over cooked the Quinoa (pronounced  Keen-wa).  It was sticky and not fluffy.  Also needed more salt or other flavors. Historically, we have only had quinoa maybe 3 times per year. It’s not one of our preferred grains. But variety is the spice of life, right! So it was time for a change. I bought the quinoa in bulk which means I’ll find different ways to cook and enjoy it more often.

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Did you know that Quinoa has about 12% – 18% protein content? What a great way to get your protein!

UPDATE: Margaret of TeaandScones has next weeks CEimB pick which is Chicken Paella with Sausage and Olives on page 183 of So Easy.  I couldn’t find a link on the food network so here is the recipe found at ImStillStanding.

Ingredients:
1 T plus 2 tsp olive oil
3 oz chorizo sausage with casing removed, sliced into 1/4″ rounds
1 lb skinless boneless chicken thighs, cut into 1″ pieces
1 medium onion, chopped
2 cloves of garlic, minced
2 1/2 cups low-sodium chicken broth
1 10 oz package frozen peas
1 cup uncooked white rice
1 large ripe tomato, chopped
1/4 cup sliced green Spanish pimento-stuffed olives
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground turmeric
small pinch of saffron threads

Directions:

Preheat oven to 375 degrees.

Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)

Add the chorizo and cook, stir occasionally until browned, about 3 minutes.

Add the chicken and cook, stirring occasionally, until browned about 5 minutes.

Transfer the chicken and chorizo to a plate.

Heat the remaining 2 tsp of oil in the skillet,

Add the onion, and cook stirring until softened about 3-5 minutes

Add the garlic and continue to cook for a minute more.

Return the chicken and chorizo to the skillet

Add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.

Bring to a boil, cover, and transfer to the over.

Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.

Joanne

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