It is healthy to incorporate seafood into your weekly menu. Since many seafood ingredients are on sale this month, we are giving you two recipes to try!
|Prep Time||20 minutes|
|Cook Time||1 hour|
4 (or 6) Servings
- 1 Pint Half & Half
- 1 Quart Skim milk
- 2 Lb. Cod Loin
- 8 Oz. Chopped Clams (Or, substitute 16 oz. chopped clams)
- Shrimp (2 per person)
- 3 White Potatoes Large or 6 small. (1/2 large or 1 small potato per person)
- 1 Cup Yellow Onion Roughly Chopped
- 1 Cup Celery Roughly Chopped and Separated
- 1-2 Cups Corn, Frozen
- 1-2 T. Butter
- White Pepper
- Sea Salt
- Dice a handful of potatoes (leave skins on for added nutrition). No need to prepare the Cod - it will break down while cooking. Cover the potatoes with salted water and boil until tender but still firm - they will continue to cook in the chowder.
- Finely chop the onion and celery. Remove the cooked potatoes and save the starchy water. Heat the remaining water and boil it down until it’s thick. Add a few potato cubes and smash them into the water - this will be used to thicken the chowder later.
- Sautéthe onion and half of the celery in a small amount of butter. Once translucent, season with a touch of sea salt and white pepper. At this point, you can transfer the cooked onion mixture to a crockpot. Slowly add the half & half while heating very gently. Do NOT let this boil once you’ve added the cream/milk. Heat the mixture, add the Cod and the Clams (frozen is fine). Add the drained potatoes but not the reserved starchy water. Add enough skim milk to cover theentire mixture. Season as needed with Dill.
- Once the fish is tender it will break apart. Now add the corn, the rest of the celery, and the Shrimp. The shrimp doesn’t take long to cook and will get tough if overcooked so add them at the end just before serving.
- This chowder will thicken as it’s cooled overnight. When reheating, remember: do not let the chowder boil! Heat gently and add shrimp just long enough to cook them before serving.
We are going to narrow down a recipe to a healthier version using major ingredients that are available from your Milkman! Simply choose the size based on the quantity you are making.
|Prep Time||10 Minutes|
|Cook Time||20 Minutes|
- 2 Salmon Fillets 8 Oz.
- 1 1/2 T. Dijon Mustard
- 1 1/2 T. Honey
- 1 Garlic Clove Minced
- 3/4 Cup Panko Bread Crumbs
- 2 T. Fresh Parsley Chopped
- 1 t. Lemon Zest
- 2 T. olive oil
- Salt & Freshly Ground Pepper
- Preheat oven to 400 degrees. Spray 13x9 inch baking dish with non-stick cooking spray, set aside.
- In a small bowl, whisk together mustard, honey, and garlic. In a shallow dish, toss together bread crumbs, parsley, and lemon zest. Drizzle olive oil over the mixture, then toss to evenly coat.
- Working with one piece of salmon at a time, brush top with honey mustard mixture, season lightly with salt and pepper, then flip over and transfer to bread crumb mixture (crumbs should stick to the sauce). Brush the other side of the salmon with the honey mustard mixture, lightly season with salt and pepper, and flip to coat with the crumb mixture. Transfer to baking dish and repeat with remaining salmon filets.
- Bake in preheated oven for 13-15 minutes until salmon has cooked through. Serve warm with lemon wedges if desired.
Recipe adapted from Cooking Classy blog.