Salmon Pot Pie

I must admit, this dish is a labor of love and is not low calorie, but is well worth both the work and the indulgence. This will serve 4-6 people if you add a salad or veggie. You can prepare it ahead of time and just bake it when you get home. It tastes even better the next day when the flavors have had a chance to meld. Enjoy!

Ingredients:

1 lb. salmon

4 cups broth (veggie, chicken or turkey) or a combo of broth and white wine

2 large potatoes, cut into 1 inch pieces

3 hardboiled eggs, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 small onion, diced

1 can cream of celery soup (could also use cream of mushroom)

1 cup mayo

1 tsp. dill

1 tbsp. garlic salt

1 full (top and bottom) pie crust

1. Poach the salmon in the broth/wine. I use a combo of broth and something like a Chardonnay. Allow to cool.

2. While the salmon is cooking, boil the potatoes until they are fork tender. Drain.

3. In a large bowl, combine the eggs, carrots, celery, onion, soup, mayo, dill and garlic. Mix well.

4. Add potatoes to mixture.

5. Shred salmon, add to mixture.

6. Grease pie plate. Lay down bottom of the pie crust.

7. Pour in salmon/potato/soup mixture. If you have extra mixture, you can freeze it and/or make a second pie.

8. Place the top crust of the pie over the mixture. Pinch edges to seal. Prick holes in top to allow the pie to breathe during cooking.

9. Cook at 350 degrees for 30-40 minutes. Brush with melted butter immediately after removing from oven.

Once again, this is a labor of love, but it is so amazing, that I find the work worth it.

Rosemary Apple Pork Tenderloin with Apple Chutney

Let me preface this with, I am a Jew who does not keep kosher. But, for various reasons, I am just learning how to cook pork roasts and chops. I happen to love pork roasts, tenderloin and chops but have had to teach myself how to cook them. Little did I know, cooking the perfect pork tenderloin is surprisingly easy. The instructions both in The Joy of Cooking and on the package just said to season with salt and pepper and cook at 325 degrees for 20-30 minutes per pound. I just added a few additional flavors. The recipe for one of my new favorite meals follows:

For the tenderloin:

1 2lb. pork tenderloin

1 large apple, cut into 1 inch pieces

1 small onion, cut into 1 inch pieces

2 sprigs rosemary

1 cup apple juice (sweet wine or water will also work)

Preheat oven to 325 degrees.

Place tenderloin in roasting pan. Season with salt and pepper.

Nestle rosemary sprigs inside tenderloin.

Place onions and apples around and on top of the roast.

Pour juice around roast.

Cook for 1 hour. Let stand a few minutes before cutting to seal in the juices.

For the chutney:

While the roast is resting, remove the onions and apple. Place in blender/mini food processor and puree. If it's too thick, just add in a splash of white wine or apple juice.

Serve with roasted rosemary potatoes (slice potatoes thin, place on greased baking sheet, sprinkle with rosemary, salt and pepper, roast until lightly browned).