Hide the Salmon

I found this recipe on the The Lean Green Bean.  It is one of those recipes that you immediately know was put there, just for you.  No ego here….

It has so much of what I like, salmon, spinach, eggs, tomato and feta cheese.  How could I not think, it was just for me?  It is perfect and actually, after making some changes that meet my family’s needs, it was perfect.  If you have a moment go over there and see the original recipe.  I do want to make it that way but I took a shorter route which is what I mean by my family’s needs.

I presented my husband with the plate which is a colorful presentation and he happily was eating.  I wondered out loud, if I should have put the salmon on the bottom or the spinach.  His head popped up and he said, “Did you say salmon?  Is there salmon in this?”  He prodded the vegetables and sure enough, he found the salmon.  He asked, “Why did you hide the salmon?”

Hide the Salmon  (adapted)

Ingredients

1 tablespoon olive oil

1 red pepper, chopped

1/2 an onion, chopped

1 cup frozen spinach

1/2 teaspoon oregano

1 piece of salmon, cooked

3 – 4 eggs

4 slices tomato

1/2 cup Feta cheese

Heat  the olive oil in a large skillet over medium hear. Saute the pepper and onion  for  8 minutes.  Add the spinach (Defrosted) and cook for an additional 3 minutes.

Push the vegetables aside and drop the eggs in the free side of the pan and let them cook to your liking.  I turned ours over but either way is going to be delicious.

I, also put the cooked salmon slice in the pan to heat up.  Yes, I used a very  large skillet.

Now is the creative part but I am not creative so do as follows:

I used a square soup bowl which may work better than a round one.  These are the layers.

Salmon on the bottom

Spinach, onions and bell pepper on top of salmon

Cooked eggs on top of spinach layer

Sliced tomatoes with feta on the very top.

This is a delicious combination.  My husband commented on the many flavors.

Thanks to the Lean Green Bean.

This is linked to Hearth and Soul Hop     Slightly Indulgent Tuesday      Fat Tuesday         Naptime Creations Tasty Tuesday Link Party    The Gathering Spot            All My Bloggy Friends    Trick or Treat Tuesdays

Creamy Cheddar Potatoes

We had our crockpot  overnight with what would have been a delicious stew type meal, called chulent.  It had beef, sausage, potatoes, kasha, brown rice, a delicious sauce and beans.  It would have been a  warming and filling for lunch on the Shabbos (Sabbath) but —- dum de dum dum.  

My husband got to the kitchen first and saw that the clock was dark.  Then, he noted the microwave was also dark.  Then, he quietly panicked and touched the crockpot which was cool.  He poked his finger into the mixture in the pot and it was cold, stone cold.  There went lunch.

Since, we do not cook on Shabbos, I put together a lunch of leftovers which did not compare to the chulent.  They were cold and while tasty, they just did not fulfill hubby’s longing for a bubbling stew.

After Shabbos……… The conversation went like this.  I am not kidding.

Me: You must be hungry, not having your chulent today.

Hubby:  I am starving.

Me:  I know.  What would you like.  Name it and I will make it.

H:  I don’t care.  Anything will do.  I am starving.

Me:  No, I want you to tell me and I will make it.

H: Anything.  I am starving.

Me: Tell me.

H:  OK, pancakes.  I am starving.

Me: Great.  You got them.

He went on  his way and I went to the kitchen to make pancakes but I did not want pancakes.  Sweet was not for me, tonight, only savory.  How could I not make the pancakes?

Continued conversation:

Me: Do you really want pancakes?

H: I don’t care. I am starving.

Me: How do potatoes sounds?

H: Fine, I don’t really like pancakes.

me: Huh?  OK, potatoes it is.

I  did make the potatoes, nice and creamy and loaded with cheddar cheese.  I did this in the microwave to cut the time.  After all, the poor man was starving or have you missed that point?

Creamy Cheddar Potatoes

Ingredients:

3 large Yukon Gold potatoes (peeled and diced)

1 1/2 cups shredded Cheddar cheese

1/4 cup low fat sour cream

1/2 cup low fat milk

salt to taste

Method:

In a medium sized mixing bowl, place potato pieces and water to cover.  Cook on high for 6 minutes or until potatoes are completely cooked.

Drain potatoes and place back in bowl.  

Add milk and sour cream to potatoes and mix well.

Top with cheddar and return to microwave.  Microwave for 2 minutes.

Remove and mix well so that potatoes are coated with the cheese and cream.

This is pure comfort food.   The man is not starving.

     

 

See Ya in the Gumbo    Mop it Up Mondays        Made From Scratch Monday      Inspire Me Monday         Veggie Mama’s Meatless Monday     Mealtime Monday    My Meatless Monday        Marvelous Mondays

Creamy Sliced Potatoes

Recently, I got a mandolin, not a fancy one.  This is a  handheld one that works very fast and does have a protecting piece to use when you slice.  I love to use it because of the speed.  If I am slicing an English cucumber which is quite long, it take about thirty seconds.  Granted, I move quickly but it allows for that.  It has proven to be a time saver and a work saver.  It is also fun to use.  (as long as you don’t cut yourself)

The original recipe, I thought I was making, called for hash browns.  Chopping potatoes is not what I consider fun so I opted to make a slice potato dish.  Once, I deviated from that original recipe, I threw it away, and followed my instincts.  I firmly believe, it is hard, to ruin a potato dish.

Off, I went to play with my new toy.

Creamy Sliced Potatoes

4 potatoes, sliced thin

1 medium onion, sliced thin

1 tablespoon olive oil or butter

1/8 teaspoon black pepper

1 cup organic vegetable broth

1 cup sour cream

1/2 cup cream cheese

1/2 cup cheddar cheese

 

Heat olive oil in a large skillet.  Add potatoes and onions and cook for 10 minutes, mixing every two or three minutes.

Add the soup and black pepper and cook for another minute or two until soup is hot.

In a bowl, mix the sour cream, cream cheese and cheddar.  Add to potato mixture and continue to mix until cheese has melted.

Make sure the liquid has cooked out.

This has a nice creamy consistency and good flavor.

 

Italian Cauliflower Bake

I came across a recipe for an Italian Zucchini Bake and planned to make it for dinner with a main course salad.  Off I went to the kitchen and pulled out all of the ingredients and set them, on the counter.  I, then went to get out the zucchini, but the cupboard was bare.  No zucchini.  What is a woman to do?  

Substitute, of course……  Now, what to substitute?  What is like zucchini?  Nothing came to mind.  I thought onions and I knew, I would love it but I would probably  be the only one.  I jumped to tomatoes and I do want to try it but it was too far from zucchini.  Then, I noted the fresh cauliflower just sitting there, crowding the shelf and I knew, this was it.  My Zucchini Bake became an Italian Cauliflower Bake and I even used pizza cheese to keep to the theme.

The recipe came from  Jam’s Corner, a brand new blog to me and one, I want to visit often.  There is something about the spirit of the blog that speaks to me.  I bet, you would like it too.

Italian Cauliflower Bake

2 cups chopped cauliflower

1 large onion, chopped

2 cloves  garlic, minced

2 tablespoons olive oil

4 eggs

1/2 cup  grated Parmesan

1/8 cup  chopped fresh parsley

1 1/2 teaspoon chopped fresh basil

1/2 teaspoon dried tarragon

1/2 teaspoon of salt

1/2 cup  shredded  Pizza Jack cheese

2 tablespoons cream cheese

 Method:

1. Saute garlic, onion and cauliflower in olive oil until tender
2. Meanwhile, chop the basil and parsley.
3. When the cauliflower mixture is done, remove from the heat.
4. Whisk the egg, basil, parsley, tarragon, Parmesan cheese and salt together in a large mixing bowl. After mixing well, add the cauliflower mixture, cream cheese and the Pizza Jack cheese. Mix well.
5. Add the mixture to a greased 1 quart baking dish  and bake at 350 for 25  minutes or until a knife inserted into the center comes out clean.
6. Let it cool slightly.  Cut into wedges and enjoy.

Polenta and Vegetable Bake

Since I bought two rolls of polenta, I want to use them but I want to do something, I know we will like, with them.  Since, we are vegetable aficionados, I knew vegetables of some kind, had to be involved.  Eating Well comes through time and again with good, solid, healthy recipes so that is where I turned for an idea.  With a name like, “Polenta and Vegetable Bake”, I couldn’t go wrong. 

If you have not made polenta or bought the rolls, I suggest you give them a try.  They are versatile and I have a feeling, as I am more comfortable cooking with polenta, my imagination is going to be the drive that determines the recipes.

Polenta and Vegetable Bake (adapted from Eating Well)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cups broccoli florets
• 1 small zucchini, finely diced
• 1/4 teaspoon ground pepper
• 1 1/2 cups prepared marinara sauce, preferably lower-sodium
• 1/2 cup chopped fresh basil or oregano or cilantro
  
• 4 slices prepared polenta
• 1 1/2 cups shredded Mexican cheese, divided

Preparation

1. Preheat oven to 450 degree F. Coat a round baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and pepper and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.  Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes. Remove from the heat and stir in basil or oregano or cilantro.
   
3. Place vegetables in a single layer in the prepared baking dish.
   
4. Top with polenta and cover with cheese and more sauce, if necessary
5. . Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
   

This is linked to Real Food Wednesdays     Whole Food Wednesdays          Gluten-free Wednesday    We Are That Family     Allergy Free Wednesdays    Cast Party Wednesday     Momnivore’s Dilemma        Frugal Follies     Allergy Free Wednesday     Creative Juice     Pennywise Platter    Breakfast Ideas Monday

Grilled Cheese Out of the Box

I was looking through all those fabulous grilled cheese recipes from the Crazy Cooking Challenge and I was “plotzing” for one.  A foodie doesn’t simply explode from desire; she acts upon it.  As a foodie in good standing, there was no doubt, we were having grilled cheese sandwiches for dinner.

Then, I had a real dilemma, looking at link after link of grilled cheese sandwiches, how would I choose one, to make, for us?  It didn’t help to explore recipes to find, I wanted to make each one, I peered at.  Not very practical.  I spent time between grilled cheese with tomatoes, inside out grilled cheese, grilled cheese with avocado and even chocolate grilled cheese……..uh huh……chocolate.  What is a girl to do?

This girl shut down her computer, marched to the kitchen, open the refrigerator and took out corn tortillas.  Huh?  What happened to the grilled cheese sandwiches?  Did I give up?  Follow me through my journey. 

The table slowly filled up with food items, the tortillas, Mexican cheese combination, slice tomatoes, some leftover caramelized onions, black pepper and lots of love for my creation to-be.  At this point, it is easy.

Grilled Cheese Tortillas (makes 2)

Ingredients

4 small corn tortillas

spray olive oil

1/2 cup shredded Mexican cheese

1/2 cup caramelized onions

1 tomato, sliced thin

1/4 teaspoon black pepper

Procedure

In a large skillet with spray olive oil, on medium heat, toast one side of each tortilla.  When slightly browned, remove and put aside.

If you do not have caramelized onions, sitting around, add 1 tablespoon olive oil to skillet and cook onions, slowly until caramelized (about 20 minutes, stirring occasionally.)  (OK, I know you don’t have caramelized onions, just sitting in the refrigerator.)

Take the two tortillas, you have not browned and put them on the skillet.  ( piled everything on it, on the skillet)  Put tomato slices on bottom tortilla, covered with cheese, onions, black pepper and more cheese.  Cover with browned tortilla and cook on a low heat until cheese is melted.   ( I ended up putting it in the microwave for a minute since it was not melting properly.)

You have reached your destination.  Serve with a creamy soup or large salad.  We only ate one because, I had some other interesting dishes, I served.  I would think, one could easily eat 2 or more.

Now, we have a new recipe for grilled cheese or at least, new to me.  If you have  a recipe for a grilled cheese tortilla, please share it with me.

This is linked to Full Plate Thursday       Frugal Food Thursday  

Pennywise Platter       $5 Dinner Challenge

Eggplant Polenta Parmesan

This is the story of a lonely eggplant and 6 unhappy polenta slices who both wanted to meet a new friend.  They came to me to find out if I could help.  Each had a long story to tell about how they ended up so sad and lonely and yes, each has had a difficult life.

Ellie the Eggplant was not favored by the “Vegetable Eaters” who wanted carrots, corn, broccoli, squash and peas.  They walked by Ellie without even a glance.  Ellie sat in the store, hoping someone would come along before she went bad and take her to a real home.  She hated the cold aisles in the food store, lined up with food that called people and people came.  She watched the cauliflower depart followed by the zucchini and onions. She waved goodbye to her friends and put on a smile so they would not know, just how sad she was.

As she sat on her shelf, the polenta found itself in a home, a home where they enjoyed eating polenta with cheese but did not have any good ideas how else to make her into a meal.  She dreamed of finding a friend and working herself through the digestive system with the new-found friend.  Casey, her owner looked for recipes and actually  had a lot of them written on pieces of paper that were piling up.  Casey really did like polenta but was very busy and just could not find time to decide which recipe she should cook.  So the six slices, sat in the cold refrigerator wanting to catch up with their brothers who already had found friends to move on with.

Casey was shopping and saw Ellie sitting in a bin, looking longingly at the customers who ignored Ellie.  Casey saw tears rolling down her purple skin and took pity on Ellie.  She placed Ellie in her basket with two zucchini, one butternut squash, a bag of onions and some beautiful red tomatoes.  The eggplant thought to herself, one of these is going to become my friend.

Unfortunately, that evening, Casey did not use either the polenta nor the eggplant but each were happy to visit in the refrigerator and life was calm and happy.  The next day, excitement reigned.  The eggplant was removed from the refrigerator and was peeled and sliced.  Ellie was happy but she wanted her new friend there, also.  She begged Casey who went along with her and concocted a recipe where the polenta and eggplant could stay together.  There was rejoicing in the house.

Eggplant Polenta Parmesan

Ingredients

1 eggplant

6 slices of polenta

1 small onion, sliced thin

1/2 jar of Marinara sauce

1/4 cup Parmesan

1/2 cup shredded mozzarella

Season according to you likes.  I did not think it needed any.

Instructions

Preheat oven to 350 degrees F.

Spray a large skillet with oil and turn heat on to medium.

Slice eggplant into 1/4 inch pieces and place in skillet.

Cook each side until slightly browned and partially cooked.

While eggplant is cooking, slice onions and polenta.  Polenta should be 1/4 inch thickness.

Remove eggplant and put on paper towels to drain.  Mine almost had no oil.

Add onions to skillet and cook for 4 minutes or until translucent.  Remove and place in a separate pile with the eggplant.

Brown polenta lightly on both sides, adding another spray of olive oil to skillet first.

Using a 19 inch baking pan, pour 3/4 cup of marinara sauce into baking pan, to cover bottom.  Place polenta slices to cover the bottom.    Place an eggplant slice on top of each piece of polenta.  Top with sliced onions and Mozzarella.

Pour remaining sauce over top of casserole and sprinkle Parmesan on the very top.

Bake at 350 degrees for 2o minutes until thoroughly heated and cheese melted.

Take a bite and be happy.

This is linked to Friday Food         Foodie Friday

Broccoli Quiche with Hash Brown Crust

I don’t like making pie crusts for two reasons.  I am not good at it and I get frustrated.  I think twice before using so much fat in a dish.  I do like pies, though and keep discovering ways to make them, with alternative crusts.  This is one of the best because the crispy potato crust brings added flavor to the quiche.

I started the process, shredding the potatoes but as time went by, my hand began to tell me, I was foolish and I took out the mini processor and finished up, in the machine.  How quickly that goes.  For the next step I threw the onions and cheese in also, and everything speedily blended and I had the makings of my filling.

I chose broccoli but there are many other good choices for a filling.  A spinach quiche is good…..mushroom and onion , fried is even better.  Sour cream in the filling makes it creamier as does a bit of cream cheese.  Gouda is a good sub for the cheese.  This is a recipe to be creative with.

Ingredients

3 cups shredded hash brown potatoes (I used three potatoes to get the necessary amount)
2 tablespoons olive oil
1 cup  broccoli, chopped
1/4 cup chopped onion
3/4 cup shredded Cheddar cheese
1/4 cup smoked cheese
2 eggs
1/2 cup milk
salt and pepper to taste
 

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Press hash browns onto the bottom and sides of a pie plate or shallow baking pan. Drizzle with olive oil. Bake  for 20 minutes, or until beginning to brown.  (The rim browned first.)

3. In a small bowl, combine broccoli, onion and shredded cheese and put aside

4.  In another bowl,combine eggs, milk, salt, pepper .   Add broccoli and cheese and mix together.

5. Spread broccoli mixture on the crust and return to oven, lowering it to 350 degrees F.

6.  Bake in preheated oven for 25 minutes, or until filling is  golden brown.

This is linked to Cast Party Wednesday           Inspire Me Monday

Pennywise Platter Thursdays 

Scrumptious Sunday Link Party 

Inspire me Monday

Pasta with Feta, Broccoli and Pecans – Nigella

I found another recipe in Nigella Kitchen that I wanted to make and that became our dinner.  Unfortunately, I was missing several necessary ingredients and did a lot of subbing.  This is a recipe, I would not have made changes to.  It sounded just right the way it was but necessity is the mother of all inventionn, as we discussed previously.  Necessity and I invented an “Almost Nigella” recipe and it was delicious.

(Curly Pasta with Feta, Spinach, and Pine Nuts (adapted)

Shells with Feta, Broccoli and Pecans

Ingredients:

• 1/4 cup pecans, rough chopped
• 2 tablespoons  olive oil
• 1/2 onion, sliced
• 1/2 pound short pasta like shells  (mine are brown rice shells – gluten free)
  
• 1/4 teaspoon ground allspice
• 1 pound frozen chopped broccoli
• 3 ounces feta cheese, crumbled
• 3 tablespoons grated Parmesan cheese

Directions:

1. Start the water boiling for your pasta.  Once it’s come to a boil add the pasta and cook until tender.
2. Toast the pecans in a dry pan over medium-low heat until they are golden brown. Set aside.
3. Heat the olive oil in large sauce pan and add the onion. Cook until the onion is tender, adding a little salt if they start browning.
4. Add the broccoli  and continuously stir until the frozen broccoli heats up. Add the allspice.
5. Once the pasta is finished cooking, save a small amount of pasta water before draining and add to the broccoli mixture.
6. Add the feta to the spinach mixture and stir it around until the feta has melted. Then add the Parmesan cheese and continue to stir.
7. Add the drained pasta to the sauce and toss everything well to combine.
8. Serve warm and top with the toasted pecans.

Linked to This week’s Cravings

See Ya in the Gumbo

Cookbook Sundays

Vegetarian Side Dishes and at Priya’s Easy N Tasty Recipes

Gluten-Free Weekly Menu Plan      Tasty Tuesday

Baked Cheesy Cauliflower

Beautiful cauliflower opens itself to challenge and I gladly took the challenge.  I don’t like making cauliflower highly spiced but I do like to add to it.  Time to play:

Baked Cheesy Cauliflower

Ingredients:

2 cups cauliflower florets

1 tablespoon sour cream, preferably low-fat

1 teaspoon mayonnaise

5 drops cayenne pepper sauce or to taste

1 cup shredded cheddar split

2 tablespoons crumbs (I used potato chip crumbs)

Procedure

Preheat oven to 400 degrees.

In microwave, cook cauliflower for 90 seconds in about 1/2 inch water.  Drain and put to the side.

In a small bowl, combine sour cream, 1/2 cup shredded cheddar, mayo and pepper sauce.

Spray a small casserole (1 quart) with olive oil.  Add cauliflower and sauce ingredients.  Combine so that each floret is coated.

Top with other 1/2 cup shredded cheese and then with crumbs.  Spray top with olive oil.

Bake for 20 minutes or until top turns golden brown.

      Frugal Food Thursday