Since You Asked...

What's your favorite family recipe?
Feb 5, 2018
Since You Asked...

Pistachio Crusted Salmon with Broccoli Stir Fry and Sweet Potato Mash
Stephen Shannon, owner, Stephen Shannon Jewelers

Salmon filet
1 cup crushed pistachios
Red onion
2 sweet potatoes

  • Salmon: Brush with teriyaki glaze or honey mustard, press ½ cup crushed pistachios onto filet, bake at 350 for 15 minutes.
  • Broccoli: 1 head of broccoli separated, trimmed and rinsed, ¼ sliced red onion, 1 cup sliced mushrooms, ½ cup crushed pistachio. 5 minutes before salmon is fully baked, stir fry on high heat the broccoli, red onion, mushrooms and crushed pistachios in frying pan with 1 ounce sesame oil for 3 minutes. Add 1 ounce teriyaki sauce and fry for remaining 2 minutes (make sure sesame oil is hot before adding ingredients).
  • Sweet potato mash: Skin potatoes, cube and boil. Prep and cook in the same fashion as mashed potatoes with butter and milk. When ready to serve, walnuts, nutmeg and cinnamon can be added but not necessary.

Cathy’s Chocolate Chunk Cookies
Cathy Brand-Beere, founder/president, DeBrand Fine Chocolates
cup butter
¾ cup sugar
¾ cup brown sugar
2 tbs. invert sugar
1 tsp. vanilla
2 eggs
3 ¼ cups flour
1 tsp. baking soda
1 tsp. salt
2 cups + coarsely chopped dark (or milk) chocolate (big chunks) or chocolate disks (of course I use DeBrand)

Cream sugars and butter together untillight and smooth (I include invert sugar because it keeps the cookies softer). Beat in eggs and vanilla. Add dry ingredients, then chocolate pieces. Roll dough into balls and press into neat patty shapes. I like to press more chocolate pieces or disks into the tops of the cookies so some chocolate is showing. Bake on an ungreased cookie sheet at 350° for 8-12 minutes.

Mother’s Sugar Cookies
Dorian Maples, president, Dorian Maples & Associates 

1 cup shortening
1 tsp vanilla
¼ tsp salt
1 tsp soda
¼ cups sugar
2 eggs
3 cups flour
2 tsp baking powder
1 cup milk

Cream shortening and sugar. Add egg and vanilla. Lastly add sifted dry ingredients. Roll and chill. Sprinkle sugar on top before baking.

Beef Vegetable Soup
Tammy Allen, director, marketing communications & programs, The NIIC 

4-6 Idaho potatoes, diced
4-6 stalks of celery, cut into small pieces
3-4 carrots, cut into small pieces
1 white onion, diced
2 cans of green beans
2 cans of corn
1 can of petite diced tomatoes
1 pound of beef stew meat
1 large carton of organic beef broth
Water—add to desired consistency
Nature’s Seasoning 2-3 Tablespoons to start—adjust to taste
Oregano (add as desired)
Basil (add as desired)
Garlic powder (add as desired)
Parsley (add as desired)
Oyster crackers

  1. Heat 3 Tablespoons of vegetable oil in a large soup pot
  2. Cut beef stew pieces in half and cook till brown in the vegetable oil
  3. Add celery, carrots and onion, cook for about 20 minutes, stir frequently
  4. Add organic beef broth, corn green beans, potatoes
  5. Cover with lid and simmer until potatoes are tender
  6. Enjoy with Oyster crackers, add Nature’s Seasoning as desired.

Craig Vanderwall, vice president/sales manager, General Petroleum Inc.

1.5 pounds ground beef chuck
1 pound bulk Italian sausage
2 pounds of stewed beef
1 ½ cups of red wine
(pinot or cab)
2 cans of beef broth
3 (15 ounce) cans
chili beans, drained
1 (15 ounce) can chili beans in spicy sauce (optional)
2 (28 ounce) cans diced tomatoes with juice
2 (6 ounce) can tomato paste (use as needed for thickness)
1 (16 ounce) can of tomato sauce
1 large yellow onion, chopped
3 stalks celery, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
2 green jalapeño peppers, seeded and slicked
4 cubes beef bouillon
½ cup beer
1/4 cup chili powder
1 tablespoon
Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease in calendar
  2. Cook stewed beef with beef broth and red wine. Add back chuck and sausage
  3. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  5. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese, onions and sour cream.

Canterbury - Rooted in Tradition

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