at home with ann

We went to New Hampshire to celebrate my Mom's birthday this past weekend.  The plan was for everyone to help with cleaning up their yard, pruning, weeding, and planting for the summer.  Everyone else worked very hard and I stood around chatting with my sister and held the baby.  I did do some cooking, though.  We had salmon for dinner, and I brought along this Spring Vegetable Quinoa.  I'm not even sure if mushrooms are Spring vegetables.  I have absolutely no idea when mushrooms are in season, but, as you know, I've been on a mushroom kick lately, so in they went. Spring Vegetable Quinoa Ingredients: 2 cups quinoa, rinsed 4 cups vegetable broth (I think you could cut this down to 3 1/2 cups, mine was a little soupier than I wanted.) 3 small shallots, sliced 1 small onion, chopped Olive oil 16 oz. mushrooms, sliced 1 bunch asparagus, sliced into 1-2 inch pieces 1 cup fresh spring peas (or 1 cup frozen peas, thawed) 3 green onions, sli...

So, you have some leftover salmon.  Perhaps from Maple Glazed Salmon , perhaps not.  Maybe you just think this sounds good and bought salmon for this recipe in particular.  Good for you.  Salmon is great.  I was a big fan of this dish.  Since I did use leftovers from Maple Glazed Salmon, my fish was already spiced.  I thought that added a nice flavor dimension, but of course, it's not necessary. Creamy Salmon Pasta with Peas slightly modified from Self Cooking spray 1 lb salmon fillet, skin removed salt pepper 6 ounces pasta (I used whole wheat rotini) 1 1/2 cups peas (fresh or frozen) 1 1/2 cups milk (I used unsweetened almond milk) 3 Tablespoons flour 3 ounces Neufchatel (reduced fat cream cheese) 2 Tablespoons chopped fresh dill (I used 1/2-1 teaspoon dried) 1 Tablespoon lemon juice 1 teaspoon grated lemon zest If you are using precooked salmon, heat it slightly in a 350 degree oven just so you aren't mixing cold fish into hot pa...