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Simple Salmon Chowder

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This. Salmon. Chowder. Is. Amazing. 

I know, I’m biased—this is my food blog, and this is my recipe. 

But I promise this recipe is sogood! All it takes it a little prep, then some time simmering, and you’ve got a hearty, but simple, salmon chowder that is also full of good-for-you ingredients. 

You can’t go wrong. 

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Flurries of Flour Menu: March 25th through the 29th

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Menu inspiration from Flurries of Flour includes salmon with rice cauliflower and asparagus.

Last week was all over the place and ended with finding out one of our cars needs a few thousand-dollars’ worth of work. (Looking on the bright side and trying to stay positive, I get to take the car I really want for an “extended test drive” as a loan from the dealership.) 

We ate out on Monday night because my husband and I went to a pub quiz night with friends. I made dinner Tuesday, but we didn’t have enough left over for Wednesday, so I cobbled something together. Thursday I was too tired to cook and we had gotten our rebates back from our dogs’ heartworm so my husband stopped for Chipotle. And Friday I made myself some horrible-looking (but delicious) pancakes and a few meatballs from the freezer #myweirdmeal.

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Flurries of Flour Weekly Menu, March 18-22

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New menu up for the week to inspire you from Flurries of Flour!

It’s been quite a few couple of weeks!

First, I have to announce, the reason I didn’t get a menu up last week was because I was helping my husband put the last finishing touches on the e-course he has (and we have) been working on for the past four months! It’s been quite the marathon, and we didn’t realize it was going to take such a long time. But it is now available to purchase and it’s quite the accomplishment! 

Shameless plug: if you are a solopreneur or own a small business and can’t get a handle on marketing, or you want to create the strongest foundation you can to market your business, The Definitive Marketing Strategy Guide by Beacon Marketing is for you! To learn more about it, follow the link or visit Beacon Marketing’s Instagram or Facebook! 

Anyway, this is our menu from last week. 

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Salmon Salad

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image of salmon salad with veggies on a white plate from Flurries of Flour

I based this salmon salad on a dish from one of my favorite local restaurants. I love all of the flavors together, and they present it so prettily on a half sheet pan, arranged in rows kind of like in the photos on this page. 

This salad is so easy to make, and it’s full of bright, delicious flavors that can help bring you out of the January-February-middle-of-winter funk. But it’s also perfect for summer when you can get peak-fresh ingredients and even grill them! 

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Weekly Menu, January 28th to February 1st

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Toddler lunch in blue plate with peas, broccoli, sauerkraut, sausage, and tomatoes

So, last week’s menu included spaghetti squash with ragu as well as coconut lime chicken. I will include links where possible! Also, lunch for the baby and me didn’t change—sometimes, if she’s eating it and loving it, I’m not really inclined to change. 

  • Breakfast:
  • Kale sautéed with lemon, coconut oil, and a little bit of apple, Applegate organic sausage, half a sweet potato, half an avocado, bacon

Lunch: 

  • Salad with sundried tomato chicken sausage from Trader Joe’s
    • I made a sort of dressing by combining half an avocado, a teaspoon or so of mayonnaise, another two teaspoons or so of Dijon mustard, and a tablespoon or so of hummus (Blue Moose brand is my current favorite). 
    • Raw sauerkraut 
  • Chicken bone broth

Dinner: 

  • 1: Spaghetti Squash with Ragu and Super Meatballs:
    • I used this recipe for ragu, which I received in a newsletter from Mollie Chen (I know we’d be friends if we knew each other. So would our daughters… haha). 
      • The only thing I changed was that I made meatballs that I combined with spinach instead of adding the meat to the sauce. 
        • These are very toddler-approved! She called them “meebees” and ate at last five, all from off my plate 
    • The spaghetti squash I made in the Instant Pot (cut in half, a cup of water, and 20 minutes make it perfectly easy to remove). 
  • 2: Coconut Lime Chicken: 
    • I just followed this recipebut added some coconut aminos for extra flavor. 

Toddler Breakfast: 

  • Oatmeal 
    • I’ve been throwing her Vitamin D supplement and probiotics in to the oatmeal after it’s been cooked. It helps me ensure she actually eats them. 

Toddler Lunch: 

  • Sundried tomato chicken sausage from Trader Joe’s
  • Raw sauerkraut 
  • Peas and broccoli with ghee 
  • Avocado 
  • A satsuma (or two, or three, or four, depending on her mood)

Toddler Snacks: 

  • Bananas 
  • Apples with sunflower butter
  • Simple Mills Sprouted Seed Crackers with hummus 

Mexican Hot Chocolate Cookie Dough Truffles

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Easy to make no-bake cookie dough balls covered in cinnamon-flavored chocolate for the perfect, craveable holiday gift! I’m starting a new series this week. I’ve already posted a few recipes from the archives, so you may already get the idea, but I’m posting sweet treat recipes you can give as gifts this holiday season! And I’m starting with these simple, delicious, and fun to make Mexican chocolate cookie dough truffles! Sweet, no-bake and easy to make cookie dough enrobed in sweet, cinnamon-scented chocolate—they are obsessively good and anyone you gift these to will be delighted!

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Buttermilk Panna Cotta with Warm Berry Compote

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This buttermilk panna cotta with a sweet berry compote is the perfect low-heat, simple-to-make summer dessert!As I promised in last week’s warm summer berry compote blog, I’m posting a recipe for a dessert over which the compote goes absolutely perfectly: buttermilk panna cotta.

In Italian, panna cotta means “cooked cream”, and that’s really what this recipe is. I believe I extolled upon the virtues of, and my love for, panna cotta in the pumpkin spice panna cotta recipe I posted last fall. It’s one of my favorite desserts to make and to eat: soft, creamy, cool, sweet but not too sweet, and with a little tang and fresh tartness from the buttermilk and lemon zest. It’s also a perfect low-heat dessert for these, the hottest days of summer (and wow has this summer been hot…). You don’t need an oven, there’s not a lot of work, you barely need to turn the stove on, and it comes out of the fridge nice and cold. There are also very few ingredients. Simple ingredients make this buttermilk panna cotta the perfect dessert for hot summer nights!

So let’s say you’re having friends over for a summer dinner on the patio. Spend twenty minutes that morning (at the most) in the kitchen, put the panna cotta in the fridge, and it will be ready to pull out and serve whenever you and your guests are ready. Just spoon the berry compote (warm or not) on top and you have a delicious and very pretty dessert!Sweet, but not too sweet, buttermilk panna cotta is topped with a summer berry compote to make the perfect summer dessert!

A quick note: The recipe states that the gelatin needs to “bloom”. It will look a little odd and look like it’s already hardened, but no need to worry. It will melt when combined with the warmed milk and set beautifully. Blooming gelatin looks a little bit like this:

gelatin bloomed in a white bowl.

5.0 from 1 reviews
Buttermilk Panna Cotta with Warm Berry Compote
 
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This is one of my favorite desserts to make and to eat: soft, creamy, cool, sweet but not too sweet, and with a little tang and fresh tartness from the buttermilk and lemon zest. It’s also a perfect low-heat dessert for these, the hottest days of summer!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 6
Ingredients
  • 2 cups buttermilk
  • 1 cup milk
  • 1 packet of gelatin
  • ¼ - ½ cup sugar or honey
  • 2 Tbsp. water
  • 1 vanilla bean and seeds or 2 tsp. vanilla extract
  • ½ tsp. lemon zest
  • 1 recipe of warm berry compote
Instructions
  1. Stir together the gelatin and 2 Tbsp. water until combined and set aside to let “bloom”.
  2. Heat the milk, sugar or honey, and vanilla bean and seeds (or the extract over medium-low heat). Stir until the sugar has fully dissolved and the milk is just barely simmering. There will be tiny bubbles around the sides and just a few bubbles under the surface.
  3. Take the milk off the heat (remove the vanilla bean, if using) and stir in the gelatin and lemon zest.
  4. Pour into dessert dishes, ramekins, or molds and place in the fridge. Allow to set for at least two hours or until the panna cotta is fully set.
  5. Serve topped with warm (or cooled) berry compote and enjoy!

Simple and so good! It even looks pretty in whatever you serve it, especially with the deep reds and purples of the berry compote.

Sweet buttermilk panna cotta and tart berry compote make a delicious, and beautiful, combination for a summer dessert!

‘Till next time! (There’s one more dessert coming in this summer’s dessert series!)

Cool, sweet, creamy, and slightly tart, buttermilk panna cotta with berry compote is the perfect summer dessert!
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