A Northwest Comfort Dinner

NoM NoM NoM

I sit here licking my fingers and hoping I wont dribble on the keyboard.

Tonight's comfort dinner is a subtle alternate grain called quinoa, creamy dilled salmon, blackened shrimp, and herb braised artichokes.


Quinoa (pronounced keen-wa) is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of three staple foods, along with corn and potatoes, of the Inca civilization.
Quinoa contains more protein than any other grain; and this protein is of an unusually high quality. It is a complete protein, high in lysine, methionine and cystine.

Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious light flavor which pairs well in cold dishes.

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The salmon is topped with a sinfully creamy dill sauce, which is made from guilt free plain yogurt and mustard.

Creamy and Moist

PREP TIME: 5 minutes
COOK TIME: Varies based on thickness
READY IN: Varies
SERVINGS: 4

INGREDIENTS:
1 ½ cups plain yogurt
1/2 cup Dijon mustard
1 teaspoon chopped fresh thyme
1 teaspoon dried oregano
1 teaspoon chopped fresh basil leaves
1 large garlic clove
Salt – to taste
Fresh ground Rainbow Pepper – to taste
1 1/2 pounds salmon fillets
2 teaspoons dried dill, or to taste

DIRECTIONS:
1. Preheat oven to 375 degrees F
2. In a bowl, stir together yogurt and mustard. Stir in thyme, oregano, and basil.
3. Place salmon fillets on an olive oil coated, foil lined baking sheet.
4. Cut garlic clove in half and rub onto meat, sprinkle lightly with salt and pepper. Spread with the yogurt mixture. Sprinkle with dill weed.
5. Bake in preheated oven until the salmon is easily flaked with a fork.

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Our blackened shrimp is deceptively simple.

PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
MAKES: 6 servings



INGREDIENTS:

1 pound 26/30 shrimp
1 tablespoon sugar
1 tablespoon Season Salt
½ teaspoon chili powder
Olive oil


DIRECTIONS:
1. Shell and de-vein shrimp – soak in an ice water bath until ready for next step.
2. Mix sugar season salt, and chili powder together in a zip top bag. Add shrimp.
3. In a shallow hot pan, drizzle a small amount olive oil and drop in shrimp in a single layer. Cook, flipping once until shrimp is pink, approximately 3 minutes total.

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However... the truly finger licking, dripping on the keyboard, comfort portion of tonight's dinner has to go to the herb braised artichokes.

PREP TIME: 10 minutes
COOK TIME: 30 minutes
READY IN: 40 minutes
SERVINGS: 4

INGREDIENTS:


Juice of 1 lemon
6 garlic cloves
4 large but tender artichokes with stems
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons parsley, chopped
1 tablespoon mint, chopped
1 teaspoon crushed dried red peppers
1 teaspoon salt
2 cups chicken stock


PREPARATION:

1. Cut the lemon and squeeze the lemon juice into one quart of water.
2. With a sharp paring knife, pull off the tough outside leaves of the artichokes, proceeding from the bottom to the top and cutting off the top third.
3. Peel the stem and place the artichoke in the lemon water. Keep in lemon water until you finish cleaning all the artichokes. Remove the artichoke from the water, drain it well and pat it dry with a towel.
4. In a deep pan, where the artichokes fit snugly, set them with their stems up. Add all the remaining ingredients and bring to boil. Let simmer for 30 minutes, covered with lid or foil. Add more stock if necessary. Serve one artichoke per person in a soup plate with braising liquid from the pan. Serve with a small dish of clarified butter, if desired