California Flowers and a Couple Bugs 2024

Winter and spring rain gifts with photos using the Seek app.

Creamy Pasta with Salmon and Peas

Ingredients

• 1 1/4 cups milk (or half/half)*
• 2 tablespoons butter
• 2 tablespoons flour
• Pinch ground cloves
• Zest of 1 lemon (about 1 tablespoon), divided
• Kosher salt
• Black pepper
• 2 tablespoons olive oil
• Salmon chunks, cooked, for two servings
• 2 servings penne pasta, or other shaped pasta
• 1/4 cup onion, minced, optional
• 1 clove garlic, minced, optional
• 1/8 teaspoon ground nutmeg
• 2 servings peas
• 3/4 cup grated Parmesan cheese

For Béchamel
Béchamel can be made in advance and saved refrigerated for several days.

Set a small saucepan over low heat and add the milk; add and pinch of ground cloves. Stir occasionally; do not let the milk boil.

In a saucepan over medium heat, melt the butter. Once the butter has melted, whisk in the flour and cook the roux until it is slightly darker, about 2-3 minutes; do not let it brown. Slowly add the milk, whisking to blend. Bring it to a gentle boil, stirring constantly, as sauce thickens. Add salt and pepper to taste. Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat.

Preparation
Cook pasta to package directions (al dente).

While pasta is cooking, saute onions and garlic in saucepan. Add béchamel heating until bubbling. Whisk in nutmeg and parmesan cheese. Add peas.

Drain pasta reserving 1/2 cup pasta water. Blend pasta with the cream sauce adding pasta water if necessary. Gently blend in salmon pieces. Serve with grated parmesan cheese.

* ratio of milk/flour/butter might need adjusting for best consistency; suggest 2T/2T/1C butter/flour/milk

Baked Farro, Lentils, Tomato and Feta

INGREDIENTS

• ~1 cup farro
• ~1 cup dried lentils
• Olive oil
• 1 onion, diced
• Red bell pepper, cut into strips (and any other desired veggie)
• Salt and black pepper
• Garlic cloves, minced
• 1 teaspoon red-pepper flakes
• 1(28-ounce) can whole tomatoes
• Oregano, thyme, rosemary, cumin or basil, fennel fresh or 1/2 tsp each if dried (all optional)
• 1 8-ounce block feta, sliced and/or crumbled

PREPARATION

1. Cook lentils in water in saucepan per directions on package until chewy just short of done. Set aside.
   
   
2. Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an oven proof pan and transfer to the oven to toast, 10 to 15 minutes. Remove the pan from the oven. Alternatively, roast farro in dry skillet over medium heat, stirring often, until grains just slightly browned.
   
   
3. Saute the onion, bell pepper, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes.
   
   
4. In a large saucepan add the canned tomatoes, herbs/spices, and 1 cup water and bring to a boil. (Marcella Hazan tomato sauce works well).
   
   
5. Add toasted farro to tomato sauce and cook farro in the sauce to just under package instructions time (10 minutes for TJs quick farro). Farro should be chewy.
   
   
6. Add the lentils to farro and tomato sauce and stir to combine. Put mixture into 9×13 baking dish. Gently blend in crumbled feta and/or place sliced feta on top. Lightly cover feta slices, if used, with olive oil.
   
   
7. Bake for 15-30 minutes, until sauce is bubbling.
   
   
8. Turn on the broil setting and broil until the feta is molten and charred in spots.
   

Summary: cook lentils until al dente, make tomato sauce, cook farro in tomato sauce, spread into baking pan, add feta, bake, broil.

Quick Chocolate Mug Cake

INGREDIENTS

• 1 tablespoon butter
• 1 egg
• 1/4 tsp vanilla extract
• 3 to 4 tablespoons granulated sugar
• 3 tablespoons unsweetened cocoa powder
• A pinch of salt
• 1 teaspoon mini chocolate chips (optional)

PREPARATION

1. Microwave (1200W) the butter in a mug for 20 seconds at 70% power, then 10 second increments until melted. Crack the egg into a small bowl; add the vanilla and whisk to combine using a fork. Pour the egg mixture into the mug over the butter and whisk to combine.
   
2. Add the sugar, cocoa powder and salt and whisk until mostly smooth. Scrape down the sides with a silicone spatula. Sprinkle with mini chocolate chips, if desired.
   
3. Cook in the microwave on high for 1 minute, or until a toothpick inserted in the center comes out mostly clean.
   
   400 calories (without chips)
   
   

Chicken Enchiladas

INGREDIENTS
2 Tbs Melted butter
1 Tbs Vegetable oil
3 Tbs All Purpose Flour
1 1/2 Tbs Chili Powder (try chipotle powder)
2 tsp Paprika
1 tsp Garlic powder or minced garlic
1 tsp Onion powder
1 tsp Cumin
1/2 tsp Cayenne pepper (optional)
1/2 tsp Oregano
1/4 tsp Cinnamon
3 C. Chicken broth (use 4 tsp better than bouillon)
2 Tbs Tomato paste
1 tsp sugar
Salt to taste

1 lb cooked chicken
Minced onion
8 -12 Corn tortillas
3/4 lb American cheese, grated

PREPARATION

Melt butter in skillet over medium/low heat then add vegetable oil. Whisk in flour and stir continuously until the flour has browned. Whisk in chili powder until well blended. Whisk in paprika until well blended. Whisk in onion powder until well blended. Whisk in garlic powder (or minced) until well blended. Whisk in cumin until well blended. Whisk in cayenne pepper until well blended.

Whisk in about 1/2 cup broth until well blended. Add tomato paste and cook for 1 minute. Add another 1/2 cup broth, blending until smooth. Whisk in oregano until well blended then cinnamon. Add 1 cup broth and blend well. Blend in the sugar. Add the remaining broth. Continue to stir the sauce to prevent the top from skimming over.

Set oven temperature to 375F. Warm the corn tortillas slightly for easier rolling.

Coat the bottom of a baking dish with sauce (dish size depends on how many tortillas and size of tortillas) with sauce. Drag a corn tortilla through the sauce in the pan coating both sides. Place in baking dish, add chicken, minced onion and cheese. Roll the tortilla and tuck against side of the baking dish. Repeat until the baking dish is filled with rolled tortillas. Add more sauce to coat the tops of the tortillas. Add grated cheese and onion over the top of all the tortillas.

Cover the baking dish with aluminum foil and place in oven until the cheese is well melted; about 25-30 minutes.

Thanks to Rachel Cooks with Love video

Shrimp and Tomato Sauce Pasta

INGREDIENTS

• 3-4 tablespoons olive oil
• 10 pieces frozen shrimp
• Salt
• 1 large garlic clove
• 1 1/2 teaspoons fennel seeds
• 1 teaspoon red-pepper flakes
• Tomato sauce or canned tomatoes or fresh cherub tomatoes
• 1/2 pound spaghetti
• Parmesan cheese, grated

PREPARATION

1. In a large skillet, heat oil over medium. Add minced garlic, fennel and pepper flakes. Turn heat down when garlic is browned and allow oil 5-10 minutes to become infused with spices.
   
   
2. Turn heat to medium and add the shrimp, season with salt and cook, stirring occasionally, until just cooked through, about 3 minutes.
   
   
3. Add the tomato sauce (or tomatoes of choice) and salt to taste.
   
   
4. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
   
   
5. Set the pasta pot next to the skillet and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. Serve with parmesan cheese.

Salmon with Broccoli, Sesame oil and Ginger

INGREDIENTS

• 2 Tbs toasted sesame oil
• 1 Tbs soy sauce
• 1/2 Tbs rice vinegar
• 1 tsp sugar
• 1(2-inch) piece ginger, finely grated (about 1 Tbs)
• 1 garlic clove, grated
• 1/2+ pound broccoli florets and stems peeled
• 1/2 onion, cut into large chunks
• Olive oil for veggies and brushing the salmon
• Salt and pepper
• 2 pieces skin-on salmon fillets
• ½ lime, for serving, optional

PREPARATION

1. Heat the oven to 425 degrees. In a small bowl, whisk sesame oil with the soy sauce, vinegar, sugar, ginger and garlic until smooth. Set sauce aside.
   
   
2. Place the broccoli and onions in mixing bowl. Drizzle with olive oil and half of sauce. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well and roast for 10 minutes on sheet pan lined with parchment paper.
   
   
3. While the broccoli and onions roast, place the rinsed salmon fillets on a plate and pat dry with paper towels. Brush with olive oil and sprinkle with salt and pepper.
   
   
4. Move the broccoli and onions to the edges of the pan, clearing the center for the salmon fillets. Place the salmon fillets, evenly spaced, in the center of the pan. Brush the fillets generously with the remaining sauce.
   
   
5. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 10 minutes.
   
   
6. Squeeze the lime over the broccoli and onion. Serve hot.

Cauliflower With Spicy Tahini

INGREDIENTS

• 1 head cauliflower, cut into bite-size florets
• 1 red onion, cut into ¼-inch wedges
• 5 Tbsp olive oil, plus more as needed
• 1¼ tsp cumin
• 1¼ tsp paprika
• ¾ tsp salt
• 1 tsp coriander
• ¼ tsp turmeric
• ¼ tsp black pepper
• ¼ tsp cayenne
  
  Tahini Sauce
• ¼ cup chopped parsley, optional
• 1 Tbsp fresh lemon juice, plus more to taste
• 1 to 2 teaspoons chili powder
• 1/4 tsp cayenne pepper
• 1 garlic clove, finely grated or minced
• ¼ tsp fine sea or table salt
• ⅓ cup tahini
• ⅓ cup ice water, plus more as needed
  
• Pita (optional)

PREPARATION

1. Heat oven to 425 degrees.
   
   
2. In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
   
   
3. Roast vegetables on the oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes.
   
   
4. While the cauliflower is roasting, prepare the tahini sauce: Whisk together lemon juice, spices in a small bowl. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. Add ice water as needed; the sauce should taste creamy.
   
   
5. Serve the roasted vegetables and with tahini sauce.

NOTE: This dish can be spooned inside warmed pita bread.

Grilled Cauliflower (or other veggie!)

INGREDIENTS

• 1 head cauliflower florets
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon chili powder
• 1/2 medium lemon

PREPARATION

In a large bowl, toss the cauliflower florets with the olive oil, kosher salt, and chili powder.

Transfer the cauliflower directly to a medium-high grill and close the lid. In about 10 minutes, flip the florets over so that they brown evenly.

Cook for another 10 to 15 minutes, then remove, and transfer to a bowl. Squeeze fresh lemon juice and toss.

Variation: Roasted Cauliflower With Feta, Almonds and Olives

White Bean Chicken Chili

INGREDIENTS

• Olive oil
• 1 large yellow onion, chopped
• 1 hot pepper, like habanero, finely chopped
• 3-5 cloves garlic, minced
• 1 tsp dried oregano
• 2 tsps cumin
• 2 tsps chili powder
• 1/2 tsp cayenne pepper, or to taste
• 1 tsp salt, or to taste
• 1 tsp pepper
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained
• 2 (4-ounce) cans diced green chiles
• 2½ to 3 cups cooked shredded chicken
• 1 cup corn kernels
• Half a lime, plus lime wedges for serving
• Chopped cilantro, optional topping
• Corn chips, optional topping

PREPARATION

1. In a large pot, heat the olive oil over medium heat. Add the onion cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, hot pepper, oregano, cumin, chili powder, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant. Put into crock pot.
2. Add more olive oil and cook chicken until crisp on outside. Once done shred with fork and put into crock pot.
3. Add the chicken broth and scrape up any brown bits then add to crock pot.
4. Add to crock pot the cannellini beans and diced green chiles with their liquid; set to medium-high heat. Simmer uncovered or partially covered, stirring occasionally, until the broth has reduced by about half. Use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.
5. Stir in the and corn, and cook until heated through.
6. Taste for seasonings and add more salt, black pepper, and cayenne, if desired.
7. Serve the chili in bowls topped as you like with a lime juice, chopped fresh cilantro, and/or crushed tortilla chips.