Salmon Orzo Salad

We have a few favorite dishes that we have made repeatedly. Each one of them gets adjusted each time to account for what we have on hand and the season. Salmon Orzo Salad is one of these dishes. Here is a version I made last summer. This time around we were cleaning out the freezer and used salmon, peas, and dried cranberries we had on hand. It's a nice combination of the salmon, the creamy, tangy goat cheese, the sweetness of the dried cranberries and the vinegar and mustard dressing. I think the traditional version with asparagus and scallions is even better, and once spring arrives we will have to make it again. The leftovers are easy to pack and great to take for lunch.



Salmon Orzo Salad
serves 6

8 oz orzo, uncooked
1 lb salmon
8 oz peas
4 oz goat cheese crumbles
2 cloves garlic, minced
2 T olive oil
1 T spicy brown mustard
2 T apple cider vinegar
1/4 C cranberries

Preheat oven to 400 degrees.

Bring a large pot of water to a boil and cook the orzo according to the package directions. Place the salmon fillets in an oven proof pan and cook for 20 minutes (or until the fish flakes easily with a fork). When the pasta is almost done, add the peas and drain it all together. Rinse with cold water to prevent over cooking and sticking. Add the flaked salmon, orzo, peas, goat cheese and garlic to a mixing bowl. Mix the olive oil, mustard and cider vinegar in a cup and drizzle over the mixture. Sprinle the cranberries over the top. Stir to combine. Cover and place in the fridge to let the flavors combine.

This post is part of Monday Mania at the Healthy Home Economist, Mouthwatering Mondays, and Hearth and Soul Blog Hop, Tempt My Tummy Tuesday, Delectable Tuesday Blog Hop, Tasty Tuesday, Dr. Laura's Tasty Tuesday, Tuesdays at the Table, Tuesday Night Supper Club, and Works-for-Me-Wednesday.

Chicken and Dumplings for a Snow Day

Today we woke up to find a winter wonderland. We got a total of 19 inches of snow which was enough for the Department of Education to call a snow day. I think a snow day is the perfect day to spend inside cooking and enjoying a nice hot bowl of comfort food.

The view out our kitchen window.

Commuters trudging down a nearby side street.

While I was sick, I made a couple of batches of homemade chicken soup. By the time my husband came down with the cold, he couldn't be convinced that he needed some chicken soup too. I did convince him that some chicken and dumplings could be satisfying. The thick, hearty texture is much more his style.

Prepare a chicken stew.

Cook the dumplings in batches to prevent over crowding.

A great hearty meal for a snow day or a day inside with a cold.

Chicken and Dumplings
inspired by Tyler Florence and good memories of my grandfather's chicken and dumplings

Chicken stock

3 lb chicken
2-3 bay leaves
1 t thyme
4 cloves of garlic
2 T apple cider vinegar
3 small carrots, cut into 3 inch pieces
2 stalks of celery, cut into 3 inch pieces

Chicken Stew

2 T butter
2 T coconut oil
2 carrots, sliced
2 stalks of celery, sliced
2 cloves of garlic, chopped
1 onion, chopped
2 bay leaves
1/4 C flour
6 C chicken stock
1 C frozen peas

Dumplings

2 C flour
1 t baking powder
1 t salt
2 eggs
3/4 - 1 C milk

Place all of the ingredients for the chicken stock into a stock pot, and cover with water. Bring to a boil, and reduce to a simmer. Cook for 2-3 hours. Remove the chicken. Let cool enough to be comfortable to touch. Remove the meat, and return the carcass to the water. Cook for another 1-2 hours. Pour the broth through a fine mesh strainer to remove all the bits. Chill and remove excess fat.

Melt butter and coconut oil, and add the carrots, celery, garlic and onions. Cook until the onions begin to soften. Slowly add flour while stirring. Cook until the flour is integrated and turns golden (about 2-3 minutes). Slowly add the chicken stock, and cook until the stew begins to thicken (about 15 minutes). Add the peas and bring to a gentle boil.

While the stew is cooking, prepare the dumpling batter. In a mixing bowl, combine the flour, baking soda and salt. In a measuring cup, beat eggs and add milk. Add to the dry ingredients, and gently stir to combine. Use two tablespoons, to drop spoonfuls of batter into the hot stew. Leave some space between the dumplings. Cook for about 5 minutes on each side. Remove the cooked dumplings with a slotted spoon to a platter. Continue cooking the batter in batches until all of the dumplings are prepared.

Serve the chicken stew with a few dumplings on top.

This post is part of SoupaPalooza. Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset