Seattle: From Beacon Hill to Magnolia,

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Seattle Recipes 2nd Edition Booksumo
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 Seattle

From Beacon Hill to Magnolia, Discover a

Timeless Collection of Seattle Recipes

By
BookSumo Press
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Published by
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 Table of Contents
Salmon & Veggie Salad 9
Cream Cheese & Buttered Onion Dogs 12
Chocolaty Apples 13
Chocolaty Cookies 14
Pistachio Meatloaf 15
Barley & Beans 16
Nutty Cake 17
Grilled Soy Sauce Marinated Salmon 18
Cheese & Veggie Filled Crepes 19
Jalapeno Bites 20
Indian Breakfast 21
Chicken Tortillas with Spicy Chocolate Sauce 24
Dumplings from Washington 26
Herbed Chicken Rolls 27
Chorizo & Potato Burritos 28
Seattle Burgers 29
Ice-Cream Float 30
Pasta & Bell Pepper Salad 31
Grilled Tangy Shrimp 32
Beef & Veggie Bake 33
Cheesy Beef Lasagna 36
 Salmon, Corn & Veggie Bisque 37
Wine Braised Shrimp 38
Seattle Pastry 39
Pudding Pie 40
Seattle Quinoa Bowls 41
Seattle Fruit Salad with Citrus Glaze 42
Seattle White Bean Soup 43
2-Ingredient Pie Filling 44
Full Quinoa Salad from Seattle 45
Puget Park Street Dogs 48
How to Make a Pie Crust 49
Authentic Seafood Chowder 50
Cornbread Washington Style 51
Angela’s Frost Cake 52
Squash Stew 53
Seattle Lentil Hot Pot 54
Washington State Fair Popcorn 55
Mango & Raisin Chutney 56
Chicken Curry with Mango Chutney 57
Kiara’s Blueberry Pie 60
Crepes Ballard 61
Alaskan Grilled Salmon 62
Spinach Salad with Poppy Seed Vinaigrette 63
Lake City Lasagna 64
Seattle Café Tofu Spring Rolls 65
Artisanal Broccoli Dinner 66
Pine Chicken Rolls 67
Artisanal French Onion Soup 68
Rachel’s Rasp Pie 69
Pacific Ocean Pie 72
Country Cobbler With Streusel 74
Asian Style Soba Salad 75
Hillman Café Potato Soup 76
Feta Artichoke Salad 77
New Holly Pilaf 78
Onion Soup Stroganoff 79
Chicken Thighs with Cream Glaze 80
Simple Torta 81
Seattle Mushroom Gratin 84
Cheesy Glazed Asparagus 85
Scalloped Potatoes in Seattle 86
Shortbread Cookies 87
Roxy’s Apple Bites 88
Martha Washington Pops 89
 Vietnamese Pho I (Rice Noodle Soup) 90
Full Macaroni Salad in Seattle 91
Cherry Caprese Kabobs with Lemon Dressing 92
Alaskan Salmon Dip 93
Grilled Pasta Salad 96
Italian Chicken Pasta Salad 97
The Best Italian Pasta Salad I 98
South American Pasta Salad 99
Pepperoni Rotini Pasta Salad 100
Linguine Romano Pasta Salad 101
West Coast Gazpacho 102
Roman Gazpacho 103
Minty Gazpacho 104
Almond Dijon Salad 105
Vegan Rigatoni Basil Salad 108
Minty Feta and Orzo Salad 109
Cheesy Pepperoni Rotini Salad 110
Nutty Chicken Pasta Salad 111
Fresh Lemon Pasta Salad 112
Mashe Tortellini Jarred Salad 113
Italian Style Chicken Tenders & Farfalle Salad 114
Romano Linguine Pasta Salad 115
 Geno Asiago Pasta Salad 116
Mediterranean Red Wine Pasta Salad 117
Provolone Pimentos Pasta Salad 120
Multi-colored Pepperoni Pasta Salad with Oregano Dressing 121
Farfalle Lemon Salad 122
Greek Style Chicken Pasta Salad 123
Alternative Blackberry Crisp (Slump) 124
Seattle Late-September Muffins 125
Salmon Prep Time: 20 mins

& Veggie Salad Total Time: 40 mins

Servings per Recipe: 4

Calories 1031 kcal
Fat 82.1 g
Carbohydrates 42.6g
Protein 28.6 g
Cholesterol 285 mg
Sodium 3258 mg

Ingredients
3/4 lb chunked (not thin sliced), Alaska- 3 medium tomatoes, quartered
style smoked salmon 5 eggs, hard cooked and peeled, then quartered
1 C. bottled champagne salad dressing 1/2 C. nicoise or other small, black, pitted olives
sea salt and freshly ground black pepper
to taste
4 oz. pickled green beans, cut in thirds
1 1/2 lbs new potatoes, red or yellow,
scrubbed
Directions
1. In a large bowl, chop the salmon into bite-sized pieces and keep it aside.
2. In a pan of salted boiling water, cook the potatoes for about 15 minutes or till tender and
drain well.
3. Now cut the potatoes into bite-sized pieces.
4. In the bowl of salmon, add the potatoes and the remaining ingredients and gently, stir to
combine. Serve warm.

Salmon & Veggie Salad 9

CREAM CHEESE
& Buttered Onion
Prep Time: 10 mins
Total Time: 30 mins

Dogs Servings per Recipe: 4

Calories 533 kcal
Fat 40.6 g
Carbohydrates 28.8g
Protein 13.8 g
Cholesterol 92 mg
Sodium 1354 mg

Ingredients
1/4 C. butter brown mustard
1 Walla Walla or other sweet onion, sauerkraut (optional)
thinly sliced
1 (4 oz.) package cream cheese
4 hot dogs, or your favorite sausages
4 hot dog buns

Directions
1. Set your outdoor grill for medium-high heat and coat the grill grate lightly.
2. In a skillet, melt butter over medium heat and cook the onion for about 15 minutes or till
softened.
3. In another small pan, add the cream cheese and heat over low heat till it becomes soft.
4. Meanwhile, cook the hot dog buns on the grill till golden brown from both sides.
5. Place the cream cheese over the hot dogs buns evenly, followed by hot dog or sausage,
onion, mustard and sauerkraut (if you like).

12 Cream Cheese & Buttered Onion Dogs

Chocolaty Prep Time: 10 mins

Apples Total Time: 40 mins

Servings per Recipe: 6

Calories 792 kcal
Fat 35.7 g
Carbohydrates 118.8g
Protein 14.9 g
Cholesterol 5 mg
Sodium 336 mg

Ingredients
6 Granny Smith apples 3 C. trail mix
6 wooden sticks 1 C. semisweet chocolate chips
1 (14 oz.) package individually wrapped
caramels, unwrapped
2 tbsps water
1/2 tsp vanilla extract

Directions
1. Line a large cookie sheet with lightly greased aluminum foil.
2. Insert wooden sticks in each apple about 3/4 of the way into the stem end.
3. Arrange the apples onto the prepared cookie sheet.
4. In a pan, mix together water and caramel over low heat and cook, stirring occasionally,
till the caramel is melted and smooth.
5. Stir in the vanilla and immediately, remove it from heat.
6. In a shallow dish, place the trail mix.
7. Dip each apple into the caramel mixture evenly and roll it in the trail mix evenly.
8. Place the apples into a cookie sheet and refrigerate to chill.
9. In a microwave safe bowl, microwave on high for about 30 seconds or melted
completely, stirring occasionally.
10. Drizzle the apples with melted chocolate and chill again before serving.

Chocolaty Apples 13
CHOCOLATY
Cookies
Prep Time: 10 mins
Total Time: 1 hr

Servings per Recipe: 24

Calories 171 kcal
Fat 10.7 g
Carbohydrates 19.2g
Protein 2.4 g
Cholesterol 29 mg
Sodium 62 mg

Ingredients
1 1/2 C. sifted whole wheat flour 1 tsp vanilla extract
1/2 tsp baking soda 1 tbsp instant espresso powder
1 1/3 C. packed brown sugar 3 (1 oz.) squares unsweetened chocolate
2/3 C. unsalted butter 3/4 C. halved macadamia nuts
1/4 tsp salt
2 eggs

Directions
1. Set your oven to 350 degrees F before doing anything else and lightly coat cookie sheets.
2. In a bowl, mix together flour, baking soda and salt.
3. In another bowl, add brown sugar and butter and beat till smooth.
4. Add the eggs, one at a time, beating continuously and stir in the vanilla and espresso.
5. Slowly, add the flour mixture into the egg mixture, beating continuously.
6. Meanwhile in a double broiler, melt the chocolate chips over low heat and let it cool.
7. Add melted chocolate and nuts into the flour mixture and stir till well combined.
8. Place the mixture onto prepared cookie sheets in a single layer.
9. Cook everything in the oven for about 12 minutes or till the top becomes golden brown.

14 Chocolaty Cookies
Pistachio Prep Time: 20 mins

Meatloaf Total Time: 2 hrs 20 mins

Servings per Recipe: 16

Calories 1020 kcal
Fat 78.1 g
Carbohydrates 20g
Protein 60.4 g
Cholesterol 242 mg
Sodium 2501 mg

Ingredients
1 lb bacon, cut into 1 inch pieces 3 C. pistachio nuts, chopped
2 onions, chopped 1 C. ketchup
5 lbs ground beef 3 eggs
5 lbs spicy ground pork sausage 1 (1.25 oz.) packet meatloaf seasoning mix
3 (10 oz.) packages frozen chopped 1 lb pepper jack cheese, cubed
spinach , thawed, drained and squeezed 1/2 C. ketchup, or as needed
dry
3 (4 oz.) cans sliced black olives, drained
Directions
1. Set your oven to 350 degrees F before doing anything else and lightly coat a roasting
pan.
2. Heat a large skillet on medium heat and cook bacon and onion till onion softened and
bacon is crisp.
3. Discard any excess fat and keep it aside to cool.
4. In a large bowl, add the bacon mixture, sausage, beef, olives, spinach, pistachio, eggs,
meatloaf seasoning and 1 C. of ketchup and mix till well combined.
5. Make a meatloaf from the mixture and place it into a roasting pan.
6. Press the cheese cubes into the meatloaf completely and top with remaining ketchup
evenly.
7. Cook everything in the oven for about 1 1/2 hours.

Pistachio Meatloaf 15
BARLEY
& Beans
Prep Time: 15 mins
Total Time: 1 hr 15 mins

Servings per Recipe: 2

Calories 999 kcal
Fat 29.8 g
Carbohydrates 153.6g
Protein 39.6 g
Cholesterol 0 mg
Sodium 2127 mg

Ingredients
1 1/4 C. water 1/4 C. coconut milk
1 pinch salt 1 tbsp canola oil
1/4 C. pearl barley 1 bunch kale, stems removed and
3 sweet potatoes, peeled and cubed discarded, leaves torn into bite-size
2 tbsps olive oil pieces
1/4 tsp Cajun seasoning
2 (15.25 oz.) cans black beans, rinsed
and drained
Directions
1. Set your oven to 400 degrees F before doing anything else.
2. In a pan add water and salt and bring to a boil and add the barley.
3. Cook everything for about 20 minutes or till the liquid is absorbed.
4. Meanwhile in a bowl, add sweet potato, Cajun seasoning and oil and toss to coat well.
5. Transfer the sweet potato mixture onto a large baking sheet and cook everything in the
oven for about 25 minutes, flipping once after 15 minutes.
6. In a pan, mix together coconut milk and black beans on medium heat and cook, stirring
occasionally, for about 7-10 minutes or till thickened.
7. Meanwhile in a skillet, heat oil on medium-high heat and sauté kale for about 5 minutes
or till wilted.
8. Place kale in 2 serving plates evenly, followed by barley, black beans mixture and sweet
potato.

16 Barley & Beans

Nutty Prep Time: 30 mins

Cake Total Time: 1 hr

Servings per Recipe: 24

Calories 144 kcal
Fat 6g
Carbohydrates 21.2g
Protein 2.2 g
Cholesterol 26 mg
Sodium 108 mg

Ingredients
1 C. white sugar 1/2 tsp salt
1/2 C. unsalted butter 1/2 C. chopped walnuts
2 eggs 1 tsp vanilla extract
4 ripe bananas, mashed
2 C. all-purpose flour
1 tsp baking soda

Directions
1. Set your oven to 375 degrees F before doing anything else and lightly coat and flour a
cake pan.
2. In a bowl, add sugar and butter or margarine and beat till smooth and add remaining
ingredients and beat till well combined.
3. Transfer the mixture into the prepared cake pan evenly and cook everything in the oven
for about 30 minutes.
4. Serve the cake with your favorite frosting after cooling.

Nutty Cake 17
GRILLED
Soy Sauce
Prep Time: 15 mins
Total Time: 35 mins

Marinated Servings per Recipe: 6

Calories 678 kcal

Salmon Fat
Carbohydrates
45.8 g
1.7g
Protein 61.3 g
Cholesterol 179 mg
Sodium 981 mg

Ingredients
3 (12 inch) untreated cedar planks 1 tbsp grated fresh ginger root
1/3 C. vegetable oil 1 tsp diced garlic
1 1/2 tbsps rice vinegar 2 (2 lb) salmon fillets, skin removed
1 tsp sesame oil
1/3 C. soy sauce
1/4 C. chopped green onions
Directions
1. Set your outdoor grill for medium heat and coat the grill grate lightly.
2. In a bowl of warm water, soak the cedar planks for about 1 hour.
3. In a large bowl, mix together both oils, vinegar, soy sauce, green onion, garlic and ginger
and coat the salmon fillets with the mixture generously.
4. Cover and keep aside for about 15-60 minutes.
5. Arrange the planks onto the grill grate.
6. The boards are ready when they just start to crackle and smoke.
7. Remove the salmon fillets from the bowl and discard the marinade and arrange on the
planks.
8. Cook everything on the grill, covered for about 20 minutes or till done completely.

18 Grilled Soy Sauce Marinated Salmon

Cheese Prep Time: 15 mins

& Veggie Filled Total Time: 8 hrs 30 mins

Crepes Servings per Recipe: 4

Calories 507 kcal
Fat 34.1 g
Carbohydrates 30.7g
Protein 20.9 g
Cholesterol 186 mg
Sodium 369 mg

Ingredients
2 eggs 1 C. diced tomatoes
1 1/2 C. milk 2 C. baby spinach leaves
2 tbsps butter 4 tsps butter, divided
1/4 C. buckwheat flour 1 C. shredded Gruyere cheese, divided
3/4 C. all-purpose flour
1 pinch salt
3 tbsps butter
1/2 C. cremini mushrooms, sliced
1/2 C. oyster mushrooms, sliced
Directions
1. In a blender, add milk, eggs, 2 tbsp of butter, flours and a pinch of salt and pulse till
smooth.
2. Transfer into a bowl and refrigerate overnight.
3. In a large skillet, heat 3 tbsps of butter on medium-high heat and cook the mushrooms
for about 10 minutes or till browned.
4. Stir in the spinach and tomatoes and cook them for about 3-4 minutes and keep aside
after removing from heat.
5. In another large skillet, heat the remaining 1 tsp of butter on medium heat.
6. Add about 1/4 C. of flour mixture and tilt the pan to spread the mixture evenly and cook
for about 3-4 minutes.
7. In the middle of the crepe, place about 1/4 of the filling and top everything with about 3
tbsps of cheese.
8. Fold the crepe in thirds over the filling in the shape of a triangle.
9. Repeat with the remaining flour mixture, filling mixture and cheese.
10. Serve the crepes with a topping of the remaining cheese.

Cheese & Veggie Filled Crepes 19

JALAPENO
Bites
Prep Time: 15 mins
Total Time: 30 mins

Servings per Recipe: 18

Calories 73 kcal
Fat 6.9 g
Carbohydrates 1.7g
Protein 2g
Cholesterol 14 mg
Sodium 158 mg

Ingredients
18 fresh jalapeno peppers, halved 1 (5.25 oz.) package frozen vegetarian
lengthwise and seeded bacon strips, thawed
1 (8 oz.) package cream cheese, toothpicks
softened

Directions
1. Set your oven to 350 degrees F before doing anything else and lightly coat a baking sheet.
2. Divide the cream cheese into each jalapeno half evenly and wrap with 1 bacon strip and
secure with a toothpick.
3. Place the jalapeno halves onto the prepared baking sheet in a single layer and cook
everything in the oven for about 12 minutes or till crisp.

20 Jalapeno Bites
Indian Prep Time: 10 mins

Breakfast Total Time: 20 mins

Servings per Recipe: 2

Calories 420 kcal
Fat 34.2 g
Carbohydrates 11.8g
Protein 18.2 g
Cholesterol 445 mg
Sodium 377 mg

Ingredients
2 tsps ghee (clarified butter) 4 eggs
2 shallots, thinly sliced 1 tsp Dijon mustard
1 tsp curry powder salt and pepper to taste
1 tbsp water (optional)
4 oz. cream cheese
Directions
1. In a skillet, melt the ghee on medium-low heat and sauté the shallots for about 3 minutes.
2. Stir in the curry powder and sauté for 5 minutes further.
3. Meanwhile in a microwave safe bowl, add the cream cheese and microwave it on high
for about 30 seconds or till softened.
4. Add the Dijon mustard and eggs and beat till well combined and transfer the mixture into
the skillet with the shallots.
5. Cook, stirring occasionally till the eggs become firm.
6. Stir in some salt and black pepper and immediately serve.

Indian Breakfast 21
CHICKEN
Tortillas with Spicy
Prep Time: 30 mins
Total Time: 1 hr 55 mins

Chocolate Sauce Servings per Recipe: 4

Calories 739 kcal
Fat 34.8 g
Carbohydrates 77.7g
Protein 35.4 g
Cholesterol 101 mg
Sodium 2707 mg

Ingredients
2 tbsps lard 4 tomatoes, cut in half crosswise
1/2 onion, sliced 3 tomatillos, cut in half crosswise
2 cloves garlic, sliced 2 tbsps lard
1 tsp salt 1/2 onion, sliced
1 tbsp cumin seeds 5 cloves garlic, sliced
2 poblano peppers, seeded and thinly 2 tsps cumin seeds
sliced 2 C. chicken broth
2 Anaheim peppers, seeded and thinly salt to taste
sliced 1 tsp white sugar, or more to taste
4 skinless, boneless chicken thighs, cut 3 oz. dark chocolate, coarsely chopped
into chunks 12 corn tortillas
4 C. chicken broth 1/2 bunch fresh cilantro, coarsely
2 C. chicken broth chopped
4 dried guajillo chiles, stemmed and 1/2 C. crumbled queso fresco
seeded
2 dried ancho chiles, stemmed and
seeded
1 corn tortilla, cut into 1-inch strips
Directions
1. In a large pan, melt lard on medium heat and sauté 1/2 of the onion, 2 garlic cloves,
Anaheim peppers, poblano peppers, 1 tbsp of cumin seeds and salt for about 5-8 minutes.
2. Stir in the chicken thighs and 4 C. of broth.
3. Cook the mix covered for about 40 minutes.
4. In another pan, heat 2 C. of broth for about 5 minutes or till it just begins to simmer.
5. Heat a nonstick skillet on medium-high heat and toast the ancho chiles and guajillo chiles
for about 3-4 minutes.

24 Chicken Tortillas with Spicy Chocolate Sauce

6. In a blender, add toasted chiles, tortilla strips and hot broth.
7. Keep the mix aside for about 10 minutes and then pulse till smooth.
8. In the same dry skillet, add tomatillos and tomatoes on medium-high heat and cook for
about 3-4 minutes from both sides or till blackened and soft.
9. In a large skillet, melt the remaining 2 tbsps of lard on medium heat and sauté the
remaining 1/2 of onion, 5 garlic cloves and 2 tbsps of cumin seeds for about 5-8 minutes.
10. Transfer the onion mixture into a blender with the chile mixture and pulse till smooth
then transfer everything into another large pan on medium heat.
11. Stir in the remaining 2 C. of broth, chocolate, sugar and salt and bring to a gentle boil.
12. Cook, stirring continuously for about 5 minutes.
13. Toast the tortillas in a dry skillet for about 2-3 minutes from both sides or till soft.
14. Place 1/3 C. of chicken mixture in each tortilla and then roll them.
15. Place 3 tortillas on serving plates and top them with about 1/3 C. of chocolate sauce,
cilantro and queso fresco.

25
DUMPLINGS
from Washington
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Servings per Recipe: 5

Calories 540 kcal
Fat 24.6 g
Carbohydrates 50.2g
Protein 27.7 g
Cholesterol 103 mg
Sodium 2373 mg

Ingredients
1/2 C. soy sauce 2 tbsps finely chopped Chinese chives
1 tbsp seasoned rice vinegar 2 tbsps soy sauce
1 tbsp finely chopped Chinese chives 1 1/2 tbsps sesame oil
1 tbsp sesame seeds 1 tbsp diced fresh ginger
1 tsp chile-garlic sauce (such as 50 dumpling wrappers
Sriracha(R)) 1 C. vegetable oil for frying
1 lb ground pork 1 quart water, or more as needed
3 cloves garlic, diced
1 egg, beaten

Directions
1. In a bowl, mix together rice vinegar, 1/2 C. soy sauce, chile sauce, sesame seeds and 1 tbsp
of chives and keep aside.
2. In another bowl, mix together pork, egg, sesame oil, the remaining soy sauce, 2 tbsps of
chives, garlic and ginger.
3. On a lightly floured smooth surface, arrange a dumpling wrapper.
4. Place about 1 tbsp of pork mixture in the center of the dumpling and with a little water,
wet the edges of te dumpling and crimp it together to seal.
5. Repeat with remaining dumplings and filling.
6. In a large skillet, heat 1-2 tbsps of oil on medium-high heat.
7. Cook 8-10 dumplings at one time for about 2 minutes from both sides.
8. Carefully, add about 1 C. of water and cook, covered for about 5 minutes.
9. Repeat with the remaining dumplings and serve with sauce mixture.

26 Dumplings from Washington

Herbed Prep Time: 1 hr

Chicken Rolls Total Time: 3 hrs 20 mins

Servings per Recipe: 16

Calories 137 kcal
Fat 6.9 g
Carbohydrates 6.5g
Protein 12.4 g
Cholesterol 28 mg
Sodium 301 mg

Ingredients
2 lbs skinless, boneless chicken breast 1/2 C. ground peanuts
2 tbsps diced fresh ginger root 1/4 C. fish sauce
2 tbsps diced fresh jalapeno chile 3 tbsps lime juice
1/2 C. peeled and thinly-julienned 2 tsps white sugar
seedless cucumber 1 tbsp sesame oil
1/4 C. diced fresh Thai basil leaves 1 tbsp peanut oil
1/4 C. diced fresh mint leaves 16 rice paper wrappers
1/4 C. diced fresh cilantro 16 leaves red leaf lettuce
1 1/2 tbsps diced lemon grass

Directions
1. Sprinkle the chicken with salt and black pepper and cook it in a large pan of boiling
water for about 7-10 minutes or till no longer pink.
2. Transfer the chicken into a plate and let it cool then shred it.
3. In a large bowl, mix together shredded chicken, cucumber, jalapeno, ginger, lemongrass,
cilantro, mint, basil and peanuts.
4. In another bowl, add the remaining ingredients except rice papers and lettuce and beat till
well combined then combine it with the chicken mixture.
5. In a large bowl of hot water, place the rice papers, one at a time for about 1 minute.
6. Place the rice peppers onto a smooth surface and arrange 1 lettuce leaf in the center of
each rice paper.
7. Now, divide the chicken mixture between the rice papers evenly by placing it in the
center of the lettuce.
8. Roll up the rice papers tightly, starting from bottom edges around the filling into a burrito.

Herbed Chicken Rolls 27

CHORIZO
& Potato Burritos
Prep Time: 20 mins
Total Time: 45 mins

Servings per Recipe: 4

Calories 1021 kcal
Fat 55.2 g
Carbohydrates 96.4g
Protein 35.5 g
Cholesterol 262 mg
Sodium 1446 mg

Ingredients
2 tbsps olive oil 1 tbsp butter
8 small red potatoes, cut into 1/4 inch 5 eggs, lightly beaten
slices 1 (4 oz.) package cream cheese
salt and ground black pepper to taste 3 tbsps chopped fresh cilantro
1 tbsp chili powder 1/4 C. green salsa
1/2 lb bulk chorizo sausage
4 burrito-size flour tortillas

Directions
1. Set your oven to 200 degrees F before doing anything else.
2. In a large skillet, heat oil on medium-high heat and cook the potato slices with the chili
powder, salt and black pepper for about 10 minutes or till tender.
3. Transfer the potato slices onto a baking sheet and place in the warm oven.
4. In the same skillet, cook the chorizo till crumbly and browned, stirring continuously, then
drain off the grease.
5. Transfer the chorizo onto a baking sheet with the potato slices.
6. With a paper towel, wipe the skillet.
7. With foil paper, wrap the tortillas and place them in the oven.
8. In the dry skillet, melt butter on medium-low heat and cook, stirring continuously till the
eggs just begin to set.
9. Stir in the potato-chorizo mixture and the cream cheese and combine everything till it
melts. Stir in the cilantro just before serving.
10. Arrange the tortillas onto a smooth surface.
11. Place some potato mixture on the lower half of the tortillas evenly and fold the sides over
the filling and tightly, roll to form a burrito.
12. Serve with green salsa.
28 Chorizo & Potato Burritos
Seattle Prep Time: 15 mins

Burgers Total Time: 40 mins

Servings per Recipe: 4

Calories 833 kcal
Fat 58.9 g
Carbohydrates 29.4g
Protein 40.5 g
Cholesterol 134 mg
Sodium 751 mg

Ingredients
1 tsp vegetable oil
1 sweet onion, sliced
8 oz. mushrooms, sliced
salt and ground black pepper to taste
1/2 C. Washington state red wine
4 (6 oz.) ground beef patties
1/2 C. mayonnaise
1/2 tsp Sriracha sauce
1/2 shot brewed espresso
4 whole grain or artisan hamburger buns
4 slices Monterey Jack cheese
1 C. farmer's market arugula, or more to taste

Directions
1. Set your outdoor grill for medium-high heat and coat the grill grate lightly with oil.
2. In a large skillet, heat the oil on medium-high heat and sauté the mushrooms and onion
for about 5 minutes or till softened.
3. Stir in the salt and black pepper and sauté for about 5 more minutes.
4. Stir in the wine and cook everything for about 2 minutes or till the wine is absorbed
then remove everything from the heat.
5. Cook the patties on grill for about 8-10 minutes for both sides.
6. Meanwhile in a bowl, add mayonnaise, espresso and Sriracha and beat till well combined
and smooth.
7. Spread mayo mixture over each bun evenly and arrange a patty over each bottom bun.
8. Place a Monterrey Jack cheese slice followed by 1/4 of the mushroom mixture and 1/4 C.
of arugula.
9. Cover with top buns to form a burger.
10. Repeat with remaining burgers..

Seattle Burgers 29
ICE-CREAM
Float
Prep Time: 5 mins
Total Time: 5 mins

Servings per Recipe: 2

Calories 124 kcal
Fat 3.5 g
Carbohydrates 22.5g
Protein 1.1 g
Cholesterol 14 mg
Sodium 46 mg

Ingredients
1 (12 fluid oz.) can or bottle ginger ale
3 scoops vanilla ice cream
Directions
1. In a blender, mix together ice cream and ginger ale.
2. Pulse till smooth.

30 Ice-Cream Float
Pasta Prep Time: 15 mins

& Bell Pepper Salad Total Time: 20 mins

Servings per Recipe: 8

Calories 338 kcal
Fat 16.8 g
Carbohydrates 40.8g
Protein 7.3 g
Cholesterol 0 mg
Sodium 1020 mg

Ingredients
1 (16 oz.) package angel hair pasta 1 green onion, chopped
1/2 C. sesame oil 1 red bell pepper, diced
1/2 C. soy sauce
1/4 C. balsamic vinegar
1 tbsp hot chili oil
1/4 C. white sugar
1 tsp sesame seeds, or more if desired

Directions
1. In a pan of salted boiling water, cook the pasta for about 4-5 minutes or till desired
doneness and drain well.
2. In a large bowl, combine, soy sauce, sesame oil, chili oil, vinegar and sugar and beat till
well combined.
3. Add the pasta and toss to coat.
4. Serve with a garnishing of bell pepper, green onion and sesame seeds.
5. You can serve this salad warm and chilled as well.

Pasta & Bell Pepper Salad 31

GRILLED
Tangy Shrimp
Prep Time: 15 mins
Total Time: 1 hr 25 mins

Servings per Recipe: 3

Calories 438 kcal
Fat 34.2 g
Carbohydrates 7.2g
Protein 23.1 g
Cholesterol 164 mg
Sodium 642 mg

Ingredients
3 1/2 fluid oz. canola oil 1 lemon, zested
1 3/4 fluid oz. mirin (Japanese sweet 1/2 tsp salt
rice wine) 24 spot prawns
1 1/2 tsps red pepper flakes
2 large garlic cloves, crushed
Directions
1. In a small bowl, mix together all ingredients except prawns and transfer into a resealable
bag.
2. Add the prawns and coat them with marinade and tightly, seal the bag.
3. Refrigerate for at least 1 hour.
4. Set your outdoor grill for high medium-heat and coat the grill grate lightly.
5. Remove everything from the refrigerator and discard the marinade.
6. Thread the prawns onto skewers and cook them on the grill for about 3 minutes for both
sides.

32 Grilled Tangy Shrimp

Beef Prep Time: 5 mins

& Veggie Bake Total Time: 3 hrs 35 mins

Servings per Recipe: 6

Calories 850 kcal
Fat 58.8 g
Carbohydrates 18.5g
Protein 61.6 g
Cholesterol 203 mg
Sodium 401 mg

Ingredients
4 lbs lean steak, cut into 1 inch cubes 1 (28 oz.) can crushed tomatoes
2 medium heads garlic, peeled 1/3 C. olive oil
2 bay leaves
1 large onion, sliced into rings
10 large black olives (optional)
Directions
1. Set your oven to 325 degrees F before doing anything else.
2. In a large glass baking dish, arrange the layers of cubed steak, followed by garlic, bay
leaves, onion, olives and tomatoes.
3. Drizzle with oil evenly and cook, covered in the oven for about 3 1/2 hours, stirring
occasionally.

Beef & Veggie Bake 33

CHEESY
Beef Lasagna
Prep Time: 45 mins
Total Time: 1 hr 15 mins

Servings per Recipe: 6

Calories 697.7
Cholesterol 165.8mg
Sodium 1693.2mg
Carbohydrates 58.6g
Protein 44.9g

Ingredients
12 oz. lasagna noodles 12 oz. tomato paste
2 tbsps salad oil 1 1/2 C. hot water
2 garlic cloves, diced 2 eggs, beaten
1 medium onion, chopped 1 pint cottage cheese or 1/2 lb ricotta
1 lb ground beef cheese
1 1/2 tsps salt 1/2 lb mozzarella cheese, sliced
1/4 tsp pepper 1/4 C. parmesan cheese, grated
1/2 tsp rosemary or 1/2 tsp basil
1 tbsp parsley, diced

Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a pan of salted boiling water, cook the lasagna noodles for about 15 minutes or till
tender and drain well.
3. In a skillet, heat salad oil on medium heat and sauté the onion and garlic till soft.
4. Add the beef with seasoning and cook till crumbly then stir in the hot water and tomato
paste.
5. Cook everything for about 5 minutes.
6. In a bowl, add the ricotta, cottage cheese and eggs and beat till well combined.
7. In a 13x9-inch baking dish, spread a thin layer of meat mixture evenly.
8. Place half of the lasagna noodles over the sauce followed by all of the egg-cheese mixture
and half of the mozzarella.
9. Now spread half of the remaining meat mixture, followed by the remaining noodles,
remaining meat mixture and remaining mozzarella and then top with Parmesan.
10. Cook the mix in the oven for about 30 minutes.

36 Cheesy Beef Lasagna

Salmon, Prep Time: 20 mins

Corn & Veggie Total Time: 50 mins

Bisque Servings per Recipe: 6

Calories 295.4
Cholesterol 50.8mg
Sodium 203.5mg
Carbohydrates 30.9g
Protein 23.7g

Ingredients
1 lb fresh salmon fillet, skin removed, 2 1/2 C. cubed red potatoes
bones removed 1 C. corn kernel
1 tbsp cooking oil 2 C. milk
2 C. chopped carrots 2 tbsps cornstarch
1 C. chopped onion 2 tsps dill
1/2 C. chopped red pepper 1 pinch salt, to taste
1/2 C. chopped celery
1 1/2 C. water
4 C. low sodium chicken broth

Directions
1. Rinse the salmon and with a paper towel, pat dry it completely.
2. Heat oil in a large pan on medium-high heat and sauté onion, celery, pepper and carrots
for about 10 minutes or till all the vegetables become tender.
3. In another pan of boiling water, add the salmon and bring to a boil again.
4. Reduce the heat to low and simmer, covered for about 6-8 minutes or till done.
5. Drain the salmon well then cut it into 1/2-inch pieces.
6. Add corn, potatoes, dill, broth and salt into the pan with the vegetables and bring to a boil.
7. Reduce the heat to medium-low, cover and simmer, stirring occasionally for about 15
minutes or till the potatoes are done.
8. Meanwhile in a bowl, mix together the cornstarch and 1/2 C. of milk and add into the
soup, stirring continuously.
9. Stir in the remaining milk and cook on medium heat for about 2 minutes,
10. Carefully, add the salmon and cook till heated completely.

Salmon, Corn & Veggie Bisque 37

WINE BRAISED
Shrimp
Prep Time: 20 mins
Total Time: 28 mins

Servings per Recipe: 4

Calories 446.7
Cholesterol 215.2mg
Sodium 1042.9mg
Carbohydrates 5.2g
Protein 20.8g

Ingredients
1 lb medium shrimp, peeled and 1/2 C. softened butter
deveined 1 tbsp parsley
1 tbsp pure olive oil 1/2 C. grated parmesan cheese
2 tbsps garlic, finely chopped
1 1/2 C. white wine
1/2 fresh lemon, Juice only
1 tsp Italian seasoning

Directions
1. In a cast iron skillet, heat oil on medium-high heat and cook shrimp till no longer pink
and tender.
2. Remove the heat to medium and transfer the shrimp into a bowl and keep aside.
3. In the same skillet, sauté garlic for about 2-3 minutes.
4. Stir in lemon juice and wine and cook till the half of liquid is absorbed.
5. Stir in Italian seasoning and reduce the heat to low.
6. Stir in the butter, shrimp, parsley, salt and black pepper till well combined.
7. Serve immediately with a garnishing of Parmesan.

38 Wine Braised Shrimp

Seattle Prep Time: 15 mins

Pastry Total Time: 15 mins

Servings per Recipe: 8

Calories 360.6
Cholesterol 63.4mg
Sodium 298.5mg
Carbohydrates 31.5g
Protein 4.3g

Ingredients
2 1/2 C. unbleached all-purpose flour 1/3 C. ice water
1 tsp table salt
1 tbsp granulated sugar
16 tbsps unsalted butter
3 tbsps sour cream
Directions
1. In a bowl, cut the butter into 1/2-inch cubes and freeze for about 10 minutes.
2. In a food processor, combine, flour, sugar and salt and pulse till combined.
3. Add the butter and pulse till the butter becomes the size of peas.
4. With a fork, mix together 1/3 C. of ice water and sour cream in a small bowl.
5. Transfer half of cream mixture in a blender with the flour mixture and pulse till
combined.
6. Then repeat with the remaining cream mixture and pulse till a dough forms.
7. Now, divide the dough into 2 portions and roll each portion into a 4-inch thick disc.
8. With some plastic wrap, wrap each disk and refrigerate it for about 1-2 hours or till firm.
9. Before using the pastry, remove it from the refrigerator and keep it room temperature for
at least 15 minutes.

Seattle Pastry 39
PUDDING
Pie
Prep Time: 7 mins
Total Time: 7 mins

Servings per Recipe: 8

Calories 250.7
Cholesterol 81.5mg
Sodium 196.2mg
Carbohydrates 12.8g
Protein 1.2g

Ingredients
1 pint heavy whipping cream
1 (3 1/2 oz.) boxes instant pudding mix,
any flavor

Directions
1. In a chilled metal bowl, add whipping cream and beat till it just starts to thicken.
2. Slowly, add the pudding mix, and beat everything continuously till the mixture becomes
thick.
3. (If you like fruity fillings then fold your favorite fruit into the cream before it becomes
thick).

40 Pudding Pie
Seattle Prep Time: 10 mins

Quinoa Bowls Total Time: 25 mins

Servings per Recipe: 6

Calories 210.2
Fat 11.8g
Cholesterol 0.0mg
Sodium 58.1mg
Carbohydrates 22.6g
Protein 5.1g

Ingredients
Vinaigrette 1/4 C. sliced green onion
2 tbsp extra virgin olive oil 1/4 C. basil, chopped
2 tbsp lemon juice 8 kalamata olives, pitted and quartered
2 tbsp seasoned rice vinegar Optional Garnishes
1 garlic clove, minced steamed green beans
sea salt & ground black pepper hard boiled eggs, sliced in half, or diced
Salad
1 C. quinoa, rinsed and drained
2 C. water
2 C. chopped spinach
1 C. roasted chicken, shredded
1 medium avocado, peeled and chopped

Directions
1. For the vinaigrette: in a bowl, add all the ingredients and beat until well combined.
2. In a pan of the boiling water, cook the quinoa for about 15 minutes.
3. Remove from the heat and stir in vinaigrette and remaining ingredients and optional
garnishes.
4. Enjoy.

Seattle Quinoa Bowls 41

SEATTLE
Fruit Salad with
Prep Time: 20 mins
Total Time: 20 mins

Citrus Glaze Servings per Recipe: 15

Calories 131.9
Fat 0.6g
Cholesterol 0.0mg
Sodium 8.4mg
Carbohydrates 33.3g
Protein 1.8g

Ingredients
Salad Dressing
1 whole pineapple, peeled and diced 1/2 C. honey
1 whole cantaloupe, peeled and diced 1 large lime, juice and zest
1 lb. strawberries, hulled and quartered 1 -2 tbsp grated ginger
4 -5 nectarines, segmented 1 -2 tsp poppy seed
1/2 pint blackberries
1/2 pint blueberries
6 whole kiwi fruits, diced

Directions
1. Get a small mixing bowl: Whisk in it the lime juice with ginger and poppy seed to make
the dressing.
2. Get a serving bowl. Toss in it all the salad ingredients. Drizzle the dressing on top and top
them to coat.
3. Place the salad in the fridge for few minutes then serve it.
4. Enjoy.

42 Seattle Fruit Salad with Citrus Glaze

Seattle Prep Time: 20 mins

White Bean Soup Total Time: 55 mins

Servings per Recipe: 6

Calories 330.1
Fat 17.3g
Cholesterol 21.5mg
Sodium 968.6mg
Carbohydrates 27.5g
Protein 19.1g

Ingredients
1/2 lb. mild Italian sausage, ground 2 C. cannellini beans
2 tbsp olive oil 1 lb. kale, rinsed, stems removed, leaves torn
1/2 medium yellow onion, diced into pieces
1 medium carrot, diced 1 tbsp lemon juice
1 celery rib, diced 1/2 tsp grated lemon zest
5 large garlic cloves, minced
1/8 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/4 tsp ground black pepper
48 oz. organic low sodium chicken broth

Directions
1. Place a pot over medium heat. Heat in it 1 tbsp of olive oil. Cook in it the sausage for min.
2. Drain the crumbled sausage and place it aside.
3. Stir the remaining olive oil into the pot. Cook in it the onion for 3 min. Stir in the celery
with carrot. Cook them for 3 min.
4. Add the garlic, pepper flakes, salt and black pepper. Cook them for 2 min. Stir in the
chicken broth.
5. Let them cook over high heat until they start boiling. Lower the heat and stir in the
cooked sausage with half of the cannellini beans.
6. Get a mixing bowl: Mash in it the remaining cannellini beans with a fork slightly. Add it
to the soup.
7. Add the kale and let them soup cook for 16 to 22 min over low heat.
8. Adjust the seasoning of the soup then serve it hot.
9. Enjoy.

Seattle White Bean Soup 43

2-INGREDIENT
Pie Filling
Prep Time: 7 mins
Total Time: 7 mins

Servings per Recipe: 8

Calories 252.0
Fat 22.0g
Cholesterol 81.5mg
Sodium 201.3mg
Carbohydrates 13.1g
Protein 1.2g

Ingredients
1 pint heavy whipping cream
1 (3 1/2 ounce) boxes instant pudding
mix

Directions
1. Get a mixing bowl. Let cool down in the fridge for at least 10 min.
2. Pour the whipping cream into the mixing bowl. Beat it until it starts to become thick.
3. Add the pudding mi gradually while beating them until they become thick.
4. Spoon the cream into a pie crust.
5. Garnish it with your favorite toppings and chill it in the fridge for at least 1 h.
6. Enjoy.

44 2-Ingredient Pie Filling

Full Quinoa Prep Time: 15 mins

Salad from Seattle Total Time: 30 mins

Servings per Recipe: 4

Calories 510.3
Fat 22.1g
Cholesterol 0.0mg
Sodium 995.2mg
Carbohydrates 67.5g
Protein 15.8g

Ingredients
3/4 C. quinoa, rinsed and drained 1/2 C. golden raisin
1 1/2 C. water 2/3 C. almonds, toasted & chopped
1 tsp garlic, minced 1/4 C. green onion, sliced
2 tbsp extra virgin olive oil 1/4 C. carrot, grated
1/4 C. lemon juice 1 tsp sea salt
2 tsp grated lemon zest 1/4 tsp ground black pepper
1/2 C. cucumber, peeled, seeded & diced
1 (15 ounce) cans garbanzo beans, drained
1 tbsp dill, chopped
1/2 C. parsley, chopped

Directions
1. Place a saucepan over medium heat. Place in it the quinoa and cover it with water.
2. Let it cook until it starts boiling. Lower the heat and put on the lid. Let it cook for 16 min
until the quinoa is done.
3. Once the time is up, turn off the heat and let the quinoa sit covered for 12 min.
4. Remove the cover and stir it with a fork.
5. Get a mixing bowl: Toss in it the quinoa with the remaining ingredients. Mix them well.
6. Adjust the seasoning of your salad then serve it right away.
7. Enjoy.

Full Quinoa Salad from Seattle 45

Another random document with
no related content on Scribd:
ardently desired to have a little boy of her own, but never had the
happiness to become a mother. This good couple took great care of
Duldy, and he grew up to be a handsome youth, with golden hair, like
the tint of ripe corn, and blue eyes, the colour of the sky. Any one
who saw Duldy would have said he was a prince, so noble and
handsome did he look, but, alas! he was only a poor shepherd lad,
for, in spite of all inquiries, Dull and Day never found out who were
his parents.
Now, at eighteen years of age, Duldy was the bravest youth in the
forest, for, while protecting his flock of sheep, as they browsed on
the thin grass of the high lands, he had killed many wolves who
would have carried off the lambs. All the forest maidens were in love
with Duldy, for he looked noble and grand in his simple suit of green
cloth; and, moreover, it was well known that Dull and Day would
certainly leave their flock of sheep to their adopted son, so Duldy
would one day be a rich man—that is, rich in the eyes of the simple
country people around. But the handsome shepherd never troubled
his head about the maidens who sighed so ardently at his feet, for
the fact is, he had one day seen the beautiful Princess Elsa when
she was hunting in the forest, and had fallen deeply in love with her.
She was really charming, the Princess Elsa, tall and stately, with
dark hair and dark eyes; it was no wonder that Duldy loved her, but
how hopeless was that love! She was the daughter of King Arago,
who ruled over the kingdom of Metella, and he was a poor unknown
shepherd lad. Still all these things happened in the days of the
fairies, and when fairies take a fancy to any mortal, that mortal can
gain anything, however lowly he may be, from the hand of a princess
to the throne of a kingdom.
But did a fairy love Duldy? Ah, that is a difficult question to answer!
He was not quite sure, and yet he was almost certain that he was
loved by the Water-witch Foamina.
She was the fairy of the stream called Foam, whose sparkling waters
fell from a great height in a white veil down to a deep pool
surrounded by delicate green ferns. From this pool the stream
gushed out between two great stones, and babbled down the side of
the mountain, glided round great moss-covered rocks rippled under
the gnarled roots of ancient trees, and swirled into sombre pools
beneath the cool shadow of its grass-fringed banks. After leaving the
forest, it flowed broad and placid between rich fields of yellow corn,
through old-fashioned villages, under the slender bridges which
leaped from bank to bank, and at last mingled with the mighty river
encircling the island upon which stood the city of Aurea, the capital
of King Arago, wherein dwelt the beautiful Princess Elsa.
Dull and Day had both told Duldy how he had
been found on the banks of the stream lying
on a white bed of soft foam, and he was very
fond of sitting by the brook, listening to its
babbling talk, and thinking that it might tell him
something about his unknown parents. One
day, while he was thus sitting dreaming about the lovely princess,
and wondering if he would ever see her again, he heard a light
laugh, and thought he saw an arch face peering out at him from
behind the falling foam of the waterfall. As he looked steadily, the
face vanished, but he caught a glimpse of two white arms playing
with the sparkling water, and again saw the smiling face. Then the
stream seemed to stop babbling and fretting among its stones, and
form itself into words, which grew louder and clearer as he listened.
It was not the murmur of the waterfall, nor the sighing of the wind,
nor the babbling of the stream, but a voice, much more beautiful than
all three, which sounded from behind the veil of foam, and sang this
song:
“I am the daughter
Of earth and water,
Born of the sun and the snow so white.
I fall in foam
From my mountain home,
Downward flash in a torrent bright.
My streamlet rushes
And sparkling gushes,
Cold as ice from the virgin snow;
And see these swirls,
My foamy curls
 Ringlets white in the pool below.
Now see me dancing,
Chattering, glancing;
Over and under the grey stones grim
I slide, I creep,
I bound, I leap,
On and on thro’ the forest dim;
Then, broadly flowing,
Where corn is growing,
Yellow fields ’neath the azure sky,
Thro’ cities old
My waters cold
By turret and tower go gliding by.
I hear the laughing
Of revellers quaffing
Wine, red wine, in the splendid night;
At morning grey
I pass away,
Golden now in the gold dawn’s light.
With ceaseless motion
I flow to ocean,
Encircle first the King’s chief town.
From dark to light,
From dawn till night,
Ocean calls, and I hurry down.”

A burst of gay laughter ended the song, a great veil of white spray
was flung over Duldy as he sat on the bank, and the stream resumed
its inarticulate babbling. Duldy went home dreaming of the lovely
face he had seen, but, feeling something cold clasping his wrist, he
looked down and saw for a moment that it was encircled by a wreath
of foam. The white bubbles vanished, but he still felt the cold clasp,
and knew, though he could not see it, that the water bracelet was still
on his wrist. As he stood perplexed at this wonder, the murmur of the
waterfall sounding like soft thunder through the green woods shaped
itself once more into words:
“’Tis I whom thou hearest.
I stole thee, my dearest.
I loved thee and kissed when thou wast a child.
I love thee for ever,
 No Fate can us sever:
The foam-ring will bind thee to me undefiled.”

And that is how Duldy knew he was loved by the Water-witch.

He came again to the side of the stream and heard Foamina sing the
same song, and when he was going home, he once more heard her
voice murmuring through the woods. This time he felt rather angry,
because he did not want to be bound to the water-faery, as he was in
love with the Princess Elsa. However, being a very polite youth, he
said nothing, but went home laughing.
Next time he heard her singing, he could not help telling her the
truth, and cried out,—
“I do not love you, but the Princess Elsa.”
Instantly the still waters of the pool foamed furiously and arose up
like a great fountain, in the centre of which he saw the water-faery
looking angrily at him. Terrified at the sight, he hastened away, and
did not go to the stream again, but on his wrist he still felt the clasp
of the foam-ring, which nothing, not even hot water, could wash
away.
Shortly afterwards, a rumour crept through the kingdom that the
Princess Elsa had fallen into a deep sleep, out of which no one could
rouse her, and the King made a proclamation that whosoever should
succeed in waking her would receive her hand in marriage, and be
king after him.
When Duldy heard this, he was anxious to go to the city and try to
wake the beautiful Princess, but Dull and Day tried to make him give
up the idea.
“You don’t know how to wake her,” said Dull; “it must be a magic
sleep into which the Princess has fallen.”
“And no one can wake a princess out of a magic sleep except a
faery,” observed Day sagaciously.
“At any rate I’ll try,” replied Duldy resolutely, “I have heard that a
princess who slept for a hundred years was awakened by a kiss—
perhaps if I kiss the Princess Elsa, she also will awake.”
“I don’t think so,” said Dull, shaking his head.
“And the King would never let a poor shepherd kiss the Princess, I’m
certain,” said Day wisely.
“Perhaps I’m not a poor shepherd,” cried Duldy cheerfully. “I may be
the son of a king for all you know; but I’ll go to the city and try to
waken the Princess with a kiss: the King would not mind a kiss if I
wakened her.”
Dull and Day shook their heads, for they were simple people, who
did not know anything about courts, and were afraid Duldy, whom
they loved fondly, would get into trouble.
However, Duldy was determined to try, for one does not get a
chance of becoming a king every day, so, packing up a few things in
a bundle, and, taking his trusty oaken staff, he set out in the cool of
the evening to walk through the forest on his way to the city of
Aurea.
It was a beautiful summer’s night, with a gentle wind blowing, and
the silver moon shining down on the snowy peak of the mountain,
cast strange shadows in the old forest. Duldy did not mind the dark,
—for it was rather dark,—but marched bravely on, singing aloud to
keep up his spirits. Very soon he found himself walking beside a
brawling stream that sometimes ran directly across his path, and as
it was deep and turbulent, he was unable to cross it, but had to walk
along the bank to see if he could find a shallow place. He never
came to any, however, for the stream still appeared deep and
dangerous, and wound in and out and round about in the most
serpent-like manner, babbling all the time to itself in a laughing way,
as if it was delighted at keeping Duldy from pursuing his journey.
Duldy grew very angry, and tried to leap across, but when he was
preparing for a spring, the stream broadened out into a wide river,
and seeing that, however far he jumped, he would never land on the
opposite bank, he wisely abandoned the attempt.
Then it suddenly struck him that the stream must be Foamina, who
did not want him to leave the forest, so he determined to find out if it
was really her, for he could not believe that it was only a common
stream. In order to invoke her to appear, he stood still, and, lifting up
his voice, sang these words:
“’Tis I whom thou hearest;
If thou art my dearest,
And loved me and kissed me when I was a child,
I’ll leave thee for ever,
Return to thee never,
If thou wilt appear not, in woman shape mild.”

HE SAW THE FORM OF THE WATER-FAERY

GLIMMERING GHOSTLY UNDER THE THIN WHITE
VEIL
No sooner had he sung these words than a great jet of foam spouted
up from the stream, scattering him all over with cool spray, and in the
centre he saw the form of the water-faery glimmering ghostly under
the thin white veil. She tossed her arms aloft, sending a shower of
water-drops to sparkle in the moon, shining like jewels, and sang in
answer:
“River king’s daughter,
Here thou hast brought her,
From the cool water;
She smiles on thee, dear.
Throw but a kiss to me,
It will be bliss to me,
If you do this to me,
A maid I’ll appear.”

On hearing this, Duldy kissed his hand towards the tall white column
of foam, whereupon it vanished, and in its place stood a slender,
beautiful woman in an azure robe girdled with white water-lilies, the
same flowers also being entwined in her golden hair, which fell in
great waves down to the ground.
On seeing this beautiful faery with the profusion of golden tresses,
Duldy could only stare, whereupon she came forward with a smile
and took his hand. Her touch was bitterly cold, and he shivered in
the chilly atmosphere which she seemed to spread around her.
“Are you Foamina?” asked Duldy cautiously.
“Yes, I am the Spirit of the River,” she replied,
nodding her golden head. “Why do you wish
to see me?”
“Because I want to leave the forest,” said
Duldy quickly.
“I know you do,” cried Foamina, with a laugh
which sounded like the ripple of water; “but
you’ll never do so; I’ll foam round you like a
brook, and you’ll never be able to jump
across.”
“But why will you do so?” asked the shepherd.
“Because I love you—I love you!” she murmured, bending towards
him; “and I won’t let you go to the Princess.”
“But I want to waken the Princess with a kiss.”
“I know you do,” said Foamina again; “but you’ll never kiss her—
even if you did it would be no good. I plunged her into that magic
sleep by my enchantments, and she’ll never awaken until you
promise to marry me.”
“Oh, I’ll never do that!” exclaimed Duldy.
“Very well; then she’ll sleep on for ever,” said the Water-witch,
laughing cruelly, while the air round her grew bitterly cold, and the
yellow locks of her hair and the blue folds of her robe seemed to
undulate over her lovely form like waves of water.
“Then, as you won’t let me leave the forest, I suppose I must stay
here,” said Duldy in despair.
“Yes, unless you promise to marry me,” replied Foamina tenderly.
“In that case I’ll remain here for ever,” cried Duldy angrily; “and as it’s
so cold, I’ll light a fire.”
“No, don’t do that,” said the Water-witch, shivering; “I don’t like fire,—
a cruel, hot thing which burns me up.”
“I don’t care,” retorted Duldy, beginning to collect sticks for his fire;
“I’m not going to perish with cold for your sake, especially when I
don’t love you.”
“I’ll put your fire out,” cried Foamina in a rage.
“Oh no, you won’t,” replied Duldy coolly; “I won’t let you. Besides, I
can talk to you much more comfortably when I’m warm.”
Foamina stood sulkily on one side as Duldy lighted his fire; for, in
spite of her threat, she was so afraid of the flames that she dared not
approach them. Very soon the shepherd had a large fire blazing
away merrily, and the red glare lighted up the sombre branches of
the trees and the beautiful face of Foamina, who retired to some little
distance when the fire began to burn, singing a strange, sweet song:
—
“Fire red,
Thee I dread;
Water blue,
I love you;
Fire—water
Maketh hotter;
Water—fire
Makes expire.”

Now, while she was singing, and Duldy was

warming himself at the bright flames, a small
brown lizard came creeping out of a bunch of
ferns and ran across the open space between
Foamina and the shepherd.
As soon as the witch saw it, she flung herself
on to it with a wild cry, and dissolved into a
wide pool of seething foam, apparently trying
to drown the lizard. But Duldy, who was kind
to all animals, put his hand into the foam and
picked up the lizard, which was nearly dead
amid the angry water. He put it on the ground
near the fire, but the white foam rolled forward
right to the edge of the flames, so the poor lizard had no choice but
to be drowned or burned, and Duldy put out his hand once more to
save it from the cruel witch. To his dismay, however, the lizard,
finding itself hard pressed by the foaming waves of the pool, ran into
the fire and hid itself among the burning embers; upon which the
water retreated with an angry cry, and spouted up into a snow-white
column, out of which stepped Foamina in a fearful rage.
“Why did you not let me kill him?” she cried, throwing some cold
spray over Duldy. “I wanted to drown him.”
“The poor lizard was not hurting you,” replied Duldy, laughing.
“It was not a lizard!” shrieked Foamina, stamping her foot. “It was my
great enemy Salamander, and you saved him, stupid.”
“I don’t think so,” said Duldy, pointing to the fire. “Salamander ran in
there, so he must be burned to a cinder by this time.”
“No, he isn’t!” cried the Water-witch, coming nearer; “that is where he
lives! but I’ll put the fire out—I’ll put the fire out and drown him!”
She dissolved once more into a wave of foam, and, rolling forward,
flung a great sheet of water over the fire. Duldy expected to see the
fire go black out, but instead of that it shot up into a tall column of red
flame, and he hastily arose, afraid of being burned by the fierce heat.
The wave of foam recoiled with an angry hiss, and, changing into a
turbulent brook, flowed away through the forest with fretful
murmurings, leaving not a trace behind on the smooth green lawn.
“I’m glad she’s gone,” said Duldy, with a sigh of relief. “Now, perhaps,
I’ll be able to go on to the Princess.”
“You shall,” said a clear voice behind him; “and I shall help you.”
Duldy turned, and saw the tall column of flame still glowing fiercely
red. Afterwards it changed to a beautiful rose colour, and out of it
there stepped a handsome youth of his own height and age, dressed
in a short red tunic, with golden sandals, and a flashing band of
jewels bound round his head. His face was as bright as the sun, and
under his skin Duldy could see a rosy flushing, as though fire was
burning inside him, while under his feet were the dull red embers and
flickering flames.
“I am Salamander,” said the youth, with a smile. “You saved me as a
lizard from my greatest enemy, the Fairy of Water, and now I am
going to reward you.”
“By waking the Princess?” asked Duldy eagerly.
“No; you must do that,” said Salamander, laughing, “but it will take
something more than a kiss to wake her. Listen. Foamina is in love
with you, and when you said you loved the Princess Elsa, she
revenged herself by plunging her into a magic sleep. She did this by
sending to King Arago a golden fountain, and when it was set up in
the palace, the water which spouted out of it sent the Princess Elsa
to sleep by spreading the odour of poppies through the rooms. This
odour affects no one but the Princess, so, in order to release her
from the spell, you must make a fire of pine cones and sprinkle on
the flames some of this powder, then you will see what happens.”
“Oh, thank you!” cried Duldy, taking a small gold box from
Salamander. “And will I be King?”
“If you wake the Princess, you certainly will be King after Arago
dies,” said Salamander; “but you have a stronger claim to the throne
than by marrying the Princess. Do what I tell you, and you’ll find out
the secret of your birth.”
“I’ll go at once,” said Duly joyfully, picking up his bundle and stick.
“One word,” observed Salamander, as Duldy turned to go. “On your
way to Aurea, do not let any water of stream, river, pool, or brook
touch you, or Foamina will get you into her power again.”
“I’m afraid I am in her power now,” said Duldy mournfully. “I’ve got
the foam-ring on my wrist; cannot you take it off?”
“I cannot,” said Salamander, shaking his head; “but the Princess will
be able to do that. Foamina will be very angry when you marry the
King’s daughter, and will try to do you mischief. If she does, call on
me, and I’ll help you.”
He stepped into the rosy-coloured column again, which immediately
changed to a fiery red, and sank lower and lower until it vanished in
the ground, when Duldy saw to his surprise that his fire had also
vanished, the grass being as smooth and green as if no fire had
been lighted at all.
Delighted at having things made so smooth for him, Duldy went on
through the forest on his way to Aurea, but, remembering
Salamander’s command, he was careful to let no water touch him.
Many streams lay across his path, but he either jumped over them or
clambered over by the trunks of trees, and when he got down to the
plain he crossed all the rivers by the bridges. Looking back, he saw
the great white peak of the mountain flashing like a jewel in the blue
sky, and the green forests encircling its base like emerald waves, but
he espied nothing of Foamina, so trudged merrily along on his way
to release the Princess Elsa from her enchantment.
 II.

THE FOUNTAIN OF JEWELS.

After travelling for some days, Duldy at last arrived, footsore and
weary, at the gate of Aurea. It was the entrance to a long stone
bridge which crossed the river, encircling the city, and at the farther
end was another gate which opened into the principal street. Duldy
entered under the wonderfully carved archway, and looked open-
mouthed at the smart soldiers on guard, whose red uniforms were all
bedizened with gold lace, and who wore helmets of the same metal.
To be sure, the good people of Aurea did not think much of gold, as
they had such quantities of it, but Duldy, having been brought up
very simply in his forest home, was quite amazed at the glare and
glitter around him.
All the houses were built of white marble, with latticed windows of
yellow gold, and in the centre of the principal square, which was at
the end of the great street, a tall slender column of marble wreathed
round with bands of gold soared aloft in the clear air. The floor of the
square was also of white marble, with four fountains, one at each
corner, which threw up jets of sparkling water in shining profusion.
Indeed, there seemed to be a great deal of water about this
marvellous city; it ran down the sides of every street, it rushed out of
the mouths of lions heads of white marble fastened to the walls, and
in the centre of some of the squares were great still pools, encircled
by marble
rims, flashing like mirrors in the sunlight. Flowers! flowers
everywhere!—wreathed round the houses, growing by the fountains,
and all the people who passed by Duldy wore chaplets on their
heads. White pigeons were flashing through the still air, and the
whole city was perfumed with the scent of myriad blossoms. Oh,
really it was a wonderful city, and Duldy, looking shabby and dusty in
his simple dress, seemed rather out of place among all this
magnificence. His face and form, however, were so noble that an old
white-haired man who was passing turned back to speak to him.
“Fair youth,” he said in a thin, piping voice, “why do you look so tired
and dusty? have you not yet tasted of the hospitality of our city?”
“No,” replied Duldy quietly; “I have been too much astonished at the
beauties of this place to ask yet for hospitality. I have come to cure
the Princess.”
The old man shook his head sadly.
“Ah, many have come to cure the Princess, but none have yet
succeeded; for not doing so they lost their heads; so do not try, my
son, or maybe you will fail, and your comely golden head will be cut
off.”
“Oh, I’m not afraid,” said Duldy, laughing. “I know all about this magic
sleep, and will certainly succeed in awakening her, although the
others have failed. But tell me, why does the King promise his throne
to the person who cures Princess Elsa; has he no son?”
“None,” answered the old man, whose name was Onaro. “The
Princess Elsa is his only child. You are a stranger here, I take it, so
perhaps do not know how the King Arago came to the throne.”
“No, I do not.”
“Then I will tell you,” said Onaro; “it will show you how merit
sometimes succeeds. The last King had the misfortune to be loved
by the Water-witch Foamina, who dwells on the summit of the great
mountain of Kel. He refused her love, and in revenge she drowned
his queen and only son when sailing in a boat. The King was so
overcome with grief at the loss of his wife and child that he died, and
as there was no one of the blood royal to succeed him, the citizens
elected the prime minister, Arago, to be king, and their choice was
very wise; but as he is not of royal blood, none of the neighbouring
princes will marry his daughter, so King Arago has promised her
hand and his throne to the lucky youth who awakens her from this
long sleep.”
“But are you sure the young prince was drowned?” asked Duldy, who
remembered how he had been found on the banks of the river Foam.
“Some say he was, others that he was not,” said Onaro, shaking his
head. “I do not know; but it is fabled that the enchantress Foamina
carried him off with her to her mountain home, but I know not if this
be true.”
“How long ago was the Prince lost?” asked the shepherd
breathlessly.
“Just seventeen years ago,” replied Onaro; “and he was a year old
then, so if he had lived he would now be eighteen years of age.”
“My age,” thought Duldy, with great exultation. “Perhaps, after all, I
am the Prince stolen by Foamina;” but he was too wise to say this
aloud, lest the King should hear of it, and hang him for high treason.
“As you look tired, you had better come to my house,” said Onaro in
a kind voice.
“No, thank you,” replied Duldy, “I’m in too great a hurry; but please
tell me how to reach the palace of the King.”
“Go straight on, and you will find it at the end of the street,” said
Onaro; “but if you are wise you will not go.”
He spoke these last words to the empty air, for Duldy, as soon as he
heard where the palace was to be found, darted up the street like a
swallow, so Onaro turned away sighing, thinking that Duldy would
soon lose his head, like the rest who had come to cure the Princess.
But Duldy had no idea of losing his head, for it was a very wise head,
and useful to him, seeing he could never get another; besides,
feeling sure that Salamander would not deceive him, he determined
to follow out his instructions about the fire of pine cones and the
magic powder.
He soon reached the palace, which was built of dazzling white
marble on an elevation at the end of a square, and was approached
by a splendid staircase with statues of beautiful women on either
side. Duldy looked at the glittering building, with its great towers and
pinnacles of gold, its innumerable slender pillars, its golden lattices,
and the great dome swelling against the blue sky like an enormous
white soap bubble. All this matchless building blazed in the hot
sunshine with such splendour that his foot faltered as he placed it on
the lowest step, and thought what a poor unknown lad he was to
dare such a quest. But the remembrance of the Princess, and the
half belief he had in his own royal birth, gave him courage, and he
raced lightly up the steps, never halting until he stood at the top,
looking down on the wonderful city of white marble and gold spread
out before him.
Then he turned and went into a large hall, through the mighty doors,
which were of sandalwood, all curiously diapered with gold.
“What do you want?” asked a soldier who was on guard at the door.
“To see the King and cure the Princess,” said Duldy boldly.
The soldier burst out laughing, and, calling to his comrade,
whispered in his ear, whereupon they both looked pityingly at Duldy.
“You’ll never succeed,” they said.
“I’ll try, anyhow,” replied Duldy, taking off his cap to a gorgeously-
dressed officer who approached. The soldiers told the officer what
Duldy wanted, the officer told the groom of the chambers, the groom
of the chambers told the prime minister, and the prime minister told
the King; whereupon Duldy was ordered before the monarch, who
sat upon his throne in the great Hall of Audience.
A splendid hall it was, all of white marble, with a roof of fretted gold,
and rich curtains of pale blue velvet hanging between the slender
pillars. The throne of solid gold flashed like a jewel, and Duldy’s feet
sank in the soft velvet carpets as he stood before the King, a royal-
looking man with a crown of silver, for in Aurea silver was thought to
be much more precious than gold. But Duldy did not look upon the
King, as his attention was fixed upon a great golden fountain in the
centre of the hall, out of which spouted the most beautiful coloured
water, which first ascended and fell into the topmost basin like liquid
silver, then fell from the first to the second basin a sheet of gold, from
the second to the third a beautiful crimson tint, from the third to the
fourth a bright blue, and from the fourth to the lowest and last a pale
green colour. All these different coloured waters glittered like gems in
the sunlight which came through the wide windows of the hall, so
that the fountain was called the Fountain of Jewels, and Duldy
guessed it to be the one which Foamina had sent to the King.
Meanwhile Arago was rather angry at Duldy staring at the fountain
instead of himself, for no king likes to be neglected, so he called out
to him in a loud voice,—
“Well, my lad, what do you want?”
“To cure the Princess, sire,” said Duldy, quickly turning to the throne.
“You know the penalty if you fail?” said Arago, looking at him
steadily.
“Yes, I lose my head.”
“Are you not afraid?”
“No, not a bit; but if I succeed, of course I marry the Princess Elsa,
and succeed your Majesty on the throne of Metella,” said Duldy
frankly.
“We have passed our royal word that such will be the case,” replied
the King, smiling. “Now, begin at once and awaken the Princess.”
“First of all, I must have the Princess brought into this hall,” declared
the shepherd.
“Impossible!” said Arago, frowning; “my daughter is asleep on a
couch in her bedroom.”
“Then she must be brought here, couch and all,” said Duldy boldly,
determined to have his own way; “I can only break the spell here.”
“How so?” asked the King.
“Because the Princess Elsa’s sleep is caused by that fountain,” said
Duldy.
“What! the Fountain of Jewels!” cried the King. “That’s nonsense; it
was sent to me by the Queen of Faeryland, and she would not send
me anything hurtful.”
“I daresay she would not,” said Duldy, with emphasis; “but she did
not send that fountain. It came from Foamina.”
“From Foamina!” cried every one, with a start of terror, for the water-
faery was much dreaded in Aurea.
“This is very serious,” said the King gravely. “Young man, you must
prove the truth of what you say, and if such is the case, I shall have
the fountain removed.”
“Then bring in the Princess,” said Duldy, and, kneeling down, he
opened his bundle, which was full of pine cones he had picked up in
the forest. “I must have your Majesty’s permission to light a fire with
these on the marble floor.”
“Very well,” said Arago, nodding his head; “only take care you don’t
spoil the pavement.”
Duldy laughed, and while some of the courtiers went out to bring in
the Princess, he removed a portion of the carpet, then piling up the
pine cones in a little heap, he set them on fire. While he was doing
this, the waters of the fountain kept changing to all sorts of colours,
and at last every tint faded into a bright yellow, which looked like
liquid gold, and breathed a strong perfume, nearly sending Duldy to
sleep. However, he pinched himself to keep awake, and attended to
his fire, which was now glowing red-hot, while the King and the
courtiers all looked on with great curiosity, being much astonished at
the change of the Fountain of Jewels.
The Princess was brought in, sleeping on her couch of purple, with a
cloth of gold coverlet thrown over her, and she looked truly beautiful,
with her black hair falling in disorder over the couch, and her rose-
tinted cheek supported by one hand, while the other was pressed on
her faintly beating heart. Duldy fell more in love with her than ever,
but, suppressing all outward signs of his passion, he ordered her
couch to be placed midway between the fire and the throne.
The pine cones were now a small heap of red-hot embers, so Duldy
took out the golden box given to him by Salamander, and began to
sing, while he sprinkled some of the powder from the box upon the
fire,—
“O my lovely Princess sleeping,
By the spells of evil chained,
 At thy side I’m vigil keeping,
Longing, hoping, smiling, weeping,
While the day hath slowly waned.

In thy sleep are visions gleaming,

Faery visions from above,
Yet tho’ lovely be thy dreaming,
All these visions are but seeming,
Wake once more to life and love.

Lovely Princess, I have found thee

Sleeping like a night-closed flower,
Of my heart I queen have crowned thee,
So tho’ evil spells have bound thee,
Laugh to scorn all magic power.”

Duldy now emptied all the powder on the fire, and a thick violet mist
arose, which, trailing along the floor like a sinuous serpent, writhed
across to the fountain and commenced to coil around it. Coil after
coil it curled around, till it reached the topmost basin, so that the
whole fountain could not be seen, but only the slender jet of water
which shot out of the violet mist like the yellow horn of a trumpet lily.
Duldy, waving his arms towards the fountain, began to sing again,—
“I have found her—long I’ve sought her,
To my heart this maid I take.
Cease thy spells, O river-daughter,
Vanish, fountain—vanish, water,
Let my Princess fair awake.”

At this the yellow jet shot up as high as the fretted ceiling of the hall,
and then sank down till it vanished in the violet mist, which began to
whirl round and round, growing smaller and smaller, sinking at every
whirl till it vanished altogether, and with it the fountain, leaving
nothing but the bare white gleaming marble floor. But the Princess
still slept on, although Duldy could see a faint flutter of her eyelids,
which showed she was awaking, so, bending forward, he kissed her
red lips three times, and sang once more,—
“Now the end of all things this is,
Thou art free from magic snare.
 Life for thee hath many blisses,
Words of love and endless kisses.
Ope thine eyes, O maiden fair.”

At this the beautiful Princess opened her eyes, and looked long and
steadily at Duldy, then, rising to her feet, she smiled, and flung her
white arms round his neck.
“It is the face of my dreams,” she sighed. “Oh, my love, I have waited
for thee long years!”
So the spell was broken, for the Princess had awakened, to the
delight of King Arago, who descended from his throne and joined her
hand to that of Duldy.
“I will keep my word,” he said gaily. “You have released not only the
Princess, but all of us, from the power of Foamina, so you will be
married at once, and to-night I’ll give a great ball in honour of you
both.”
Oh, how everybody cheered, and the courtiers ran hither and thither,
telling the good news to one another. The city was in a great state of
excitement, and all the poor people were given plenty of food to eat.
Duldy led his Princess to her room, and then retired in order to dress
himself in his wedding clothes, while the people cheered in the city,
the joy bells rang out, and even Foamina in her mountain solitude
heard the cry, “Long live Prince Duldy!”
 III.

THE SECRET OF DULDY’S BIRTH.

You may be sure Foamina was very angry when she heard the
rejoicings in the city of Aurea, for by her magic power she knew that
in spite of all her enchantments Duldy was going to marry the
Princess. She was sitting on a couch of snow high up on the
mountain of Kel, and the moon was shining down on her as she
looked far across the plain to the illuminated city, where Duldy was
being married to Elsa. As she thought of this, Foamina arose quickly,
stamping her foot with rage, so that a great mass of snow came
thundering down the side of the mountain and crashed through the
green trees.
“I won’t let him be happy!” cried Foamina in a rage, “he still has the
foam bracelet on his wrist, so I’ll part him from his Princess yet, in
spite of Salamander and his threats.”
So she flung herself off the snow bed and poured down the valley in
a torrent of angry foam. First she went to the faery of one stream,
and then to the faery of another—making them promise that they
would roar like torrents down the mountain, through the plain, and
make the great river round the rock upon which Aurea was built rise
higher and higher till it flooded the whole city. They all promised
gladly, for they were very much afraid of offending Foamina, who
was a very malignant faery, and could do them all harm.
Then the Water-witch flowed away through the plain to the great
river, and, rising up in the principal fountain of the city, she spoke to
all the streams and fountains of the city, in order to make them pour
out as much water as they could to drown the city, and this they
promised to do, so Foamina was now quite satisfied she would be
revenged upon Duldy and Salamander for destroying the Fountain of
Jewels and awaking the Princess Elsa.
At the palace all was festivity and rejoicing, and the King was giving
a great ball in honour of the marriage; for Duldy and the Princess