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

Mini Veggie Pizza Toppings

There is a pizza crust to go under the toppings but the fun is in the topping.  I keep, mini pizza crusts, in my freezer, for the times, we want pizza for dinner.  The two of us eat two each with a heaping bowl of salad.  What I started doing, was making two pizzas with one type of topping and a the other two with something different.  It makes the meal more interesting and enjoyable.

Tonight, we had a more traditional pizza with tomato sauce,broccoli, onions, Parmesan and mozzarella cheese.   The other pizza had carrots, radish, spinach with ricotta, Parmesan and Cheddar.  This is a nice change from pizza as we knew it, a few years ago.

For two mini pizzas……

Pizza 1

1/4 cup Marinara sauce for each of the two pizzas

1 teaspoon chopped onion for each

sprinkle of Parmesan for each

1/4 cup chopped broccoli for each

1/2 cup shredded mozzarella

Lay out the mini crusts.  Pour marinara sauce on two of the crusts.  Cover with vegetables and cheese.

Preheat oven to 425 degrees and bake completed pizza for 10 – 12 minutes or until cheese is browned.

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Pizza 2

1/3 cup Ricotta cheese for each of the two

1/4 cup thin sliced carrots for each

1/4 cup spinach

1/8 cup yellow tomato

few thin sliced pieces of radish

1 teaspoon of Parmesan

1/4 cup of cheddar cheese

Cover crust with Ricotta leaving a small space at the edge that is plain crust.

Spoon spinach on Ricotta.  Top with carrots, tomato and radish.

Sprinkle Parmesan and grated cheddar cheese.  I grate right onto the pizza.

Bake in the same manner as above.

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This is linked to

Hearth and Soul Hop     Slightly Indulgent Tuesday      Fat Tuesday         Naptime Creations Tasty Tuesday Link Party    The Gathering Spot      Delicious Dishes      All My Bloggy Friends      Trick or Treat Tuesdays      Kids in the Kitchen       You’re Gonna Love it Tuesdays   Keep it Real Thursdays

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.

 

Three Cheese White Pizza with Spinach

Although, we are on summer vacation, I decided to go into work today, to go through some new books, for my class.  I spent a few hours there, went shopping and came home exhausted.  I am not used to putting in the work time, I guess.

I really didn’t want to cook and checked out the refrigerator.  I found some leftovers which I planned to let hubby have.  The light went on and I remembered the mini gluten-free pizza crusts, I had gotten, last week.  Why have leftovers when we can have Three Cheese White Pizza with Spinach?  How foolish would that be?  Nothing much easier than pizza when the crust is already made……

I had printed up a recipe from Brenda’s Canadian Kitchen which she just posted, yesterday.  You should go over there and see her photo of a whole pizza opposed to my minis.  She has a lot of good recipes to check out, as well.  The original recipe came from Cooking Light, June 2012.

I almost always have fresh baby spinach, in the house, but today, I didn’t so I used frozen.  It probably, is not as good, but the frozen did a great job of subbing for the fresh vegetable  and was delicious.

Three-Cheese White Pizza with Spinach  (adapted)

4 mini gluten-free pizza rounds

1 tablespoon olive oil

2 large shallots, sliced

2 cups baby spinach or 4 cups frozen spinach

1 cup part-skim ricotta cheese 

2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)

2 ounces Parmesan cheese, grated (about 1/2 cup)

On a baking sheet, lay out mini pizzas.

Place shallots in olive oil in a large skillet.  Heat over medium-high heat 1 1/2 minutes. Add 4 cups spinach; saute 2 minutes. Set aside.

Combine cheeses in a bowl.

 Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned.

Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven and take a big bite.

This is linked to Gluten Free Recipe Linky   What’s Cooking Wednesday @ The Kings Court IV;  Lil’ Luna Link Party @ Lil’ Luna   Recipe Box Linky @ Bizzy Bakes; Whatcha Whipped Up @ DJ’s Sugar Shack;  Real Food Wednesday          Beyond the Peel  Gluten Free Wednesday       Cast Party Wednesdays  Works For Me WednesdayGood Recipes Online

Chocolate Dream

This can be put into a chocolate crust but I like desserts better than pie so I  made this dessert to delight in, every spoonful.

Chocolate Dream

Ingredients:

1    cup semisweet chocolate chips                                                                                              
1 teaspoon instant coffee
1 teaspoon hot water
3/4 cup sour cream

1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cup heavy whipping cream1 cup powdered sugar
1/4 cup baking cocoa

Method:


When you remove, the almost melted chocolate, stir until it is smooth.  
Melt 1 cup chocolate chips in a the microwave or on the stove.

If it needs additional microwave time, put it back for only 5-10 seconds.  

Stir again.  Continue until smooth. 

Combine coffee granules and water in medium bowl. 

Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. 

Stir in melted chocolate until smooth.
Beat cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form.
Gently mix this into other chocolate mixture.Refrigerate or freeze, depending on your preference.  It is wonderful frozen as it melts in your mouth.  It is creamy when it is refrigerated.  

This is linked to What’s Cooking Wednesday                    Tastetastic Thursday         Full Plate Thursday      Something Swanky

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.

Cherry Almond Ice Cream

Improv ChallengeTime for another Improv Challenge and this month, we are using cherry and almond as our two ingredients……Yummy.  At first, I thought, I would bake a coffee cake or cookies but the weather is warm and ice cream sounds, even better.  The happy result, cherry almond ice cream, delicious cherry almond ice cream.

Kristen from The Frugal Antics of a Harried Homemaker organizes this great project, each month.  Thanks Kristen.

I make my ice cream without eggs since we avoid raw eggs.  I, also should be avoiding, all the cream, in this recipe.  I am now looking for a low fat ice cream, even if it isn’t as creamy.

 Please check out the cherry-almond recipes from all of the other participants.
 
Cherry Almond Ice Cream 

Ingredients

3 cups heavy cream
3/4 cup sugar
1/8 teaspoon salt
1 tablespoon almond extract
1 cup  cherries, quartered
1/4 cup chopped almonds, toasted

Procedure

Pour 1 cup of the cream into a 2 quart saucepan.  Add the sugar and salt and stir mixture until the sugar dissolves.
Remove the saucepan from the heat and add the almond extract.  Then add the remaining cream.  Mix together.
Chill for 30 minutes and put into ice cream maker and follow the manufacturer’s directions.
Add the cherries for a few minutes, at the end, of the churning.
Sprinkle almonds on top of ice cream, in the serving bowl, for crunch.
Put into containers and see how long it lasts.


Cherry Vanilla Smoothie

Since, I saw all those beautiful smoothies that people made for the Crazy Kitchen Challenge, I have been desiring smoothies.  I really have to make these, more often.

Tonight, I made a cherry vanilla smoothie and it was soothing and delicious.  Perfect for a hot evening.

Cherry Vanilla Smoothie

1 cup cherry pie filling

1 cup vanilla yogurt

1/2 cup ice cubes

1 teaspoon vanilla extract

1/4 teaspoon almond extract

This is a cinch to make.  Place all ingredients in blender and turn it on.  Run until you have a thick liquid and then drink.  It is just so good.

This is linked to Fabulous Fridays           Frugal Food Thursdays

Blueberry Ice Cream

The ice cream season is upon us and this is the  opening recipe for the season, blueberry ice cream.  I don’t even have photos yet, other than of  the machine, but I had to share this with you.  I feel plain ole happy about our ice cream.  We had to play with this recipe because I only had a little heavy cream, in the refrigerator.  

Actually, this was made because of the short length of life of the heavy cream.  I didn’t want to waste it, so I enlisted my husband to make this and he deserves the credit for this delicious dish.  My job was to direct him.  Trust that he is a very intelligent man but our conversation went something like this.

He:  Did you set out the ingredients?

She: No, I thought that would be your way of helping.

He:  Ok .  (and he disappeared outside)

Ten minutes later………

He:  Would you get the cream?  

She: No, That is how you help. (He got it, then.)

He:  Where is the cream?

She: In the fridge.

He: No, I meant where.

She:  Top shelf – back on the right.

He:  And the blueberries?

She:  In the fridge.

He:  But where?

She:  Bottom shelf, left.

He:  Got it.  

Silence………

He: It says, “whisk”.

She:  So, whisk it.

He:  Cam’t find the whisk.  Do we have one?  

She:  Top drawer on the right.

He:  Nope, it is not there.

She: Look in the container of miscellaneous items?

He: Nope.

She:  Oops,  It is in the tall closet on the left.

He:  I can use the electric mixer.

She: No need.

He:  But, it really needs beating.

She:  Just whisk it.

More quiet.

about an hour later - 

He: This is delicious.

I told you he is very intelligent and he is, just not about working, in the kitchen.  I should add that he is one of those rare guys who helps a lot, around the house.  

Blueberry Ice Cream  adapted from the Ben and Jerry’s Homemade Ice Cream Book

1 cup blueberries, washed
1 1/8 cup heavy cream
1/4 cup milk
1/2 cup sugar

 In a mixing bowl, whisk together heavy cream and  1/2 c. sugar. Whisk in milk.

Add blueberries  into cream mixture. Whisk for about two minutes.

 Churn according to ice cream manufacturer’s instructions.  

Store in freezer in an air-tight container. 

This is linked to Scrumptious Sunday Link Party

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