Salmon & Vegetable Curry with Saffron Rice

For the rice~

2 cups uncooked jasmine rice
5 cups chicken or vegetable stock
2 tablespoons butter
a pinch of saffron threads

For the curry~

3 tablespoons coconut oil
1 large onion, chopped
10 cups frozen Normandy vegetable blend (Wal-mart or Costco carries this in big bags)
4 wild Alaskan salmon burgers, thawed (I get mine at Costco)
2 cans regular coconut milk
Curry power to taste
Salt to taste

1. Combine the rice, water, chicken stock, butter and saffron threads. Bring to a boil and then simmer on low with the lid on, stirring once or twice, until all the liquid is absorbed and the rice is tender.

2. While the rice is cooking, heat the coconut oil in a large wok. Add in the chopped onion and frozen vegetables.

3. Cook vegetables until somewhat soft, about 30 minutes, breaking up the bigger pieces with your utensil.

4. Defrost the salmon burgers in the microwave, chop up and add to the vegetables.

5. When salmon is thoroughly cooked, add in the coconut milk, curry and salt to taste. Start with 1 tablespoon of curry powder and then go from there.

6. Bring mixture to a boil and then turn off the heat.

7. Serve immediately over rice.


Chili Pie

Chili Pie

1/3 cup olive oil
1 medium yellow onion, chopped
2 - 15 ounce cans of chili with beans
1 - 15 ounce can of diced or crushed tomatoes
1 - 10 3/4 ounce can of condensed tomato soup
1 cup uncooked (dry) macaroni

1. Preheat oven to 350 degrees.
2. In a 3 1/2 quart (or larger) oven safe skillet heat the olive oil over medium heat, brushing up the sides to cover the inside of the pan.
3. Add the chopped onion and cook until soft, stirring often.
4. Add the chili, tomatoes, tomato soup and macaroni to the pan, mix well and stir occasionally until it reaches the boiling point.

While the chili mixture is cooking, make the cornbread topping:

1 cup yellow corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/3 cup canola oil
1 large egg
1 cup fresh or canned sweet corn

1. Combine the corn meal, flour, sugar, baking powder and salt in a bowl.
2. In a smaller bowl beat the egg, then add the milk and oil and mix well.
3. Add the milk mixture to the flour mixture and stir until just blended.
4. Add the corn and stir until just blended.
5. Pour over the top of the chili mixture and smooth the top.

Bake for 50-60 minutes until the cornbread is lightly brown and cracking on top.
Serve with grated cheddar cheese on top.