Sesame Seared Salmon with Lingonberry Jam

1 tablespoon olive oil 1 medium yellow onion 1 tablespoon Stonewall Kitchen Spice Rub for Seafood 1/2 cup Lingonberry jam 1/4 cup rice wine vinegar 1 tablespoon balsamic vinegar Four 8-oz salmon fillets 2 tablespoons toasted sesame oil 2 tablespoons each black and white sesame seeds 2 tablespoons peanut or vegetable oil from Stonewall Kitchen Cookbook p. 81

Wild Rice and Mushroom Soup

• 1 14 1/2-ounce can chicken broth
• 1/2 cup wild rice
• 1 ounce dried shiitake mushrooms
• 1 1/2 cups hot water
• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/4 teaspoon dried rosemary, crumbled
• 1/4 teaspoon dried thyme, crumbled
• 1 8-ounce russet potato, peeled, diced
• 2 cups beef stock or canned beef broth
• 3/4 cup (about) milk
• 2 tablespoons Madeira

Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.

Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.

Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.

Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.

Herbed Cream Cheese

• 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh basil
• 2 tsp. chopped fresh chives
• 1 clove garlic, minced

MIX all ingredients except crackers; cover.

REFRIGERATE at least 1 hour.

Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants

This dish works well assembled the night before, so a little planning gives you a great head start on the next day's dinner. Trimming away part of the thick center vein from the cabbage leaves makes them more pliable and easier to roll up. Try stirring in one cup thawed frozen meatless crumbles in place of or in addition to the feta cheese. You can also cook the rolls on LOW for six to eight hours.

Yield: 4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce)

• 1 large head green cabbage, cored
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onion
• 3 cups cooked pearl barley
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/2 cup dried currants
• 2 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 cup apple juice
• 1 tablespoon cider vinegar
• 1 (14.5-ounce) can crushed tomatoes, undrained

Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage head; discard remaining cabbage. Cut off raised portion of the center vein of each cabbage leaf (do not cut out vein); set trimmed cabbage leaves aside.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 6 minutes or until tender. Remove from heat; stir in barley and next 4 ingredients (through parsley). Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Place cabbage leaves on a flat surface; spoon about 1/3 cup barley mixture into center of each cabbage leaf. Fold in edges of leaves over barley mixture; roll up. Arrange cabbage rolls in bottom of a 5-quart electric slow cooker.

Combine the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls. Cover and cook on high 2 hours or until thoroughly heated.

Nutritional Information: Calories: 402 (25% from fat); Fat: 11.3g (sat 4.2g,mono 4.4g,poly 1.9g) ; Protein: 11.3g; Carbohydrate: 70.1g; Fiber: 11.3g; Cholesterol: 19mg; Iron: 5mg; Sodium: 693mg; Calcium: 234mg

from Cooking Light, OCTOBER 2004

Broccoli Slaw

Prep: 20 min. This is a terrific dish to take to a potluck after a busy day because you can make it the night before. We love the fresh taste.

Makes 8 servings

• 1 (12-ounce) package fresh broccoli slaw
• 1 cup red seedless grapes, halved
• 1 Granny Smith apple, diced
• 1 cup Vidalia onion or poppy seed dressing
• 2 oranges, peeled and sectioned
• Toasted chopped pecans (optional)

Stir together first 5 ingredients in a large bowl. Top with chopped pecans, if desired.

from Southern Living

Sweet Butternut Squash and Coconut Jam

Makes about 4 cups

• 1 large butternut squash, approximately 2 pounds
• 2 cups milk
• 2 cups white sugar
• 1/2 cup dark brown sugar
• 1 cinnamon stick
• 8-10 whole cloves
• 1 vanilla bean, split
• 1 cup dried unsweetened coconut

Peel the butternut squash and cut into small pieces - about 1 inch or less to a side. You can also grate it. The smaller you cut the pieces the faster it will cook. Put in a large (4 quarts or more) heavy pan over medium heat. Add the milk, sugars, cinnamon, cloves, and vanilla.

Cook over medium heat until the squash is soft and tender. Keep a close watch on it as the milk simmers; it has a tendency to foam up. After the milk comes to a simmer it will be 10-15 minutes before the squash is soft. As the squash becomes soft and tender, mash it into a pulp with a potato masher or a pair of forks. Stir well.

Keep the heat on medium and continue simmering, stirring frequently. When the mixture is reduced and thick like jam, remove from the heat. Keep a close eye on it so it doesn't burn as the milk reduces. This will take between 20 and 30 minutes.

Stir in the coconut and let cool before serving. Store in the refrigerator. We think this should keep for some time, but why should it? Ours is mostly gone already.

from Apartment Therapy: The Kitchn

Apple-Cranberry Pie with Oatmeal Cookie Crust

CRUST

• 3 cups rolled (old fashioned) oats
• 1 cup unbleached all-purpose flour
• ½ tsp (rounded measure) salt
• 1½ tsp ground cinnamon
• 1/4 cup + 2 T. brown sugar
• 1 tsp vanilla extract
• 1 cup butter (2 sticks), melted

FILLING

• 7 cups peeled, sliced Granny Smith apples
• 1 cup fresh or frozen cranberries
• 3 Tbs fresh lemon juice
• 1½ tsp ground cinnamon
• ¼ tsp ground allspice (or ground cloves)
• ¼ tsp ground nutmeg (fresh is best!)
• ½ tsp grated lemon rind
• 3 Tbs unbleached all-purpose flour
• ¼ cup brown sugar (packed)
• ½ cup sour cream

1. Prepare crust: Combine all crust ingredients in a medium-sized bowl, and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan, forming a thick crust. Reserve about a cup of the crust mix for the topping.

2. Preheat oven to 375°F.

3. Place sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add rind. Sprinkle in flour and mix again. Gradually add brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed.

4. Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.

5. Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).

6. Serve hot, warm or at room temperature. This is doubly good with a nice scoop of vanilla ice cream.

from Recipe Girl