On my eternal quest to like salmon (I don't dislike it in particular, I just got scarred by a dish my mom made called Salmonloaf. Like meatloaf, if meatloaf was as dry as the desert and almost as tasty.
Confession time here. I like creamed chipped beef on toast. My dad was in the airforce, and he always called it s**t on a shingle...but there you are. I like it. Apparently he did too, because he's the one that made it. All of which I state to explain why I would be open to creamed meat on toast.
Anyway, this was really good. It is an adaptation of a recipe I found in a magazine a couple decades back.
Ingredients
1 pound salmon fillet
black pepper
2 cups frozen corn (or canned, or shuck, cook, and cut the cobs if you want--it's probably better that way, but I'm a big fan of do it the easy way)
2 cups whole milk, (1 1/2 cups for the base, 1/2 cup to mix with flour to get the creamy part of this happening)
1 onion, sliced, and halve the slices
4 tablespoons flour
1 teaspoon salt
1/4 to 1/2 teaspoon pepper (as you wish)
1 teaspoon dried dill (the green stuff, not the seeds)
toasted bread (I used a French/Italian loaf, not the long skinny baguette, the fatter loaf that is really good to use for Texas or French toast)
Salt and pepper the salmon fillet, and grill until it flakes easily. It will cook a little more in the sauce stuff.
Put 1 1/2 cups milk and sliced onion into a saucepan. Bring to a boil and then reduce heat to low and simmer for about five minutes. Remove the onion slices, and add the corn to the flavored milk, bring to a boil. Mix the flour with the remaining half cup of milk, and add the salt and pepper to it. Pour the mixture into the corn and milk and stir until it is fairly thick, no more than five to ten minutes. Add the flaked salmon and the dill to the pan, stir to incorporate. Serve on toasted bread. I served this with steamed green peas. I think that string beans would also be good with it.
My husband had some of the leftovers for lunch today and says it is very good warmed over.
Wednesday, September 20, 2017
Saturday, September 16, 2017
Pork Chops with Plum Sauce
Pork Chops with Plum Sauce, with Buttered Egg Noodles and Steamed Green Beans
Original recipe was from the Washington Post. Adaptations by me.
Ingredients
Vegetable oil
4 pork chops
2 shallots, chopped fine
2 black plums, pitted and cubed
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon dried thyme
1 package egg noodles
1/4 cup butter
fresh or frozen green beans
Preheat oven to 375. Put a pot of water on to heat for making the egg noodles, this will take around fifteen minutes or so to heat the water and about 5 to 7 minutes to cook the noodles. Heat oil in large frying pan over high heat. Salt and pepper the pork chops and brown in frying pan, takes roughly 4 minutes per side. When both sides are browned, place in a baking pan and finish cooking them in the oven, probably another fifteen minutes or so. Without wiping out the frying pan, add the shallots and cook until they are translucent. Add the plums, cook until they are mushy. Add the vinegar, sugar, and thyme, cook a minute or two longer, until the sugar is completely dissolved.
Melt butter in the microwave. When the noodles are cooked, drain the noodles. Place in bowl and pour butter on top. Mix well, adding salt and pepper to taste.
I usually do steaming in the microwave as it takes less than five minutes (four minutes generally, in a recent--as in, model made within the last five years) and all you need is a glass bowl and a teensy bit of water. Place beans in bowl, sprinkle a teaspoon or so of water over, put a paper plate over the bowl to keep the steam in, and cook on high for four minutes.
I had about half the sauce left over so I have it in the freezer. I'm going to see how it tastes with chicken.
THE Magpie
Original recipe was from the Washington Post. Adaptations by me.
Ingredients
Vegetable oil
4 pork chops
2 shallots, chopped fine
2 black plums, pitted and cubed
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon dried thyme
1 package egg noodles
1/4 cup butter
fresh or frozen green beans
Preheat oven to 375. Put a pot of water on to heat for making the egg noodles, this will take around fifteen minutes or so to heat the water and about 5 to 7 minutes to cook the noodles. Heat oil in large frying pan over high heat. Salt and pepper the pork chops and brown in frying pan, takes roughly 4 minutes per side. When both sides are browned, place in a baking pan and finish cooking them in the oven, probably another fifteen minutes or so. Without wiping out the frying pan, add the shallots and cook until they are translucent. Add the plums, cook until they are mushy. Add the vinegar, sugar, and thyme, cook a minute or two longer, until the sugar is completely dissolved.
Melt butter in the microwave. When the noodles are cooked, drain the noodles. Place in bowl and pour butter on top. Mix well, adding salt and pepper to taste.
I usually do steaming in the microwave as it takes less than five minutes (four minutes generally, in a recent--as in, model made within the last five years) and all you need is a glass bowl and a teensy bit of water. Place beans in bowl, sprinkle a teaspoon or so of water over, put a paper plate over the bowl to keep the steam in, and cook on high for four minutes.
I had about half the sauce left over so I have it in the freezer. I'm going to see how it tastes with chicken.
THE Magpie
Monday, September 4, 2017
Curried noodles with veggies, tastes just like
Mei Fun. Which I love. This just has veggies, no eggs or meat although I may try doing the triple meat version we get from the local takeaway because YUM!
Ingredients:
2 tablespoons soy sauce
1 tablespoon mirin (which I don't have any of, so I substitute sherry because--well, because I always do although the senior taste tester looked it up and that is listed as the substitute, if you add some sugar to it)
1 tablespoon dark brown sugar (which is why I just used plain sherry this time)
1 tablespoon water
vermicelli size rice noodles
fresh ginger, peeled and chopped fine
1/4 head of green cabbage sliced very thin
1/2 of a red bell pepper, also sliced very thin
1/2 of a red onion, guess what? Yup, also sliced very thin
1/4 pound of snow peas, trimmed and cut in half on the diagonal
2 tablespoons vegetable oil
salt
2 teaspoons chile garlic paste (I didn't have any chile garlic paste but I did have Koon Chun Chili sauce and added a teaspoon of garlic powder to it
2 teaspoons curry powder (I used McCormick basic curry powder because I have it. I think when I make this again I'm going to try adding three teaspoons of curry powder)
Bring a pan of water to a boil, add the rice noodles, remove from heat and let sit for three minutes. Then drain.
Stir together soy sauce, mirin (or sherry), sugar, and water, set aside.
Heat oil in a large frying pan or wok on high heat until very hot. Add cabbage, onion, pepper, and snow peas to the oil, sprinkle some salt on it and stir fry until`the cabbage and snow peas are bright green. Add ginger, chili paste (and garlic if using) and curry powder, stir around until all the veggies are coated with the spices. Reduce heat to low, add rice noodles and stir until coated with spices. Add the soy sauce mixture and stir until everything is coated. Serve.
THE Magpie
Ingredients:
2 tablespoons soy sauce
1 tablespoon mirin (which I don't have any of, so I substitute sherry because--well, because I always do although the senior taste tester looked it up and that is listed as the substitute, if you add some sugar to it)
1 tablespoon dark brown sugar (which is why I just used plain sherry this time)
1 tablespoon water
vermicelli size rice noodles
fresh ginger, peeled and chopped fine
1/4 head of green cabbage sliced very thin
1/2 of a red bell pepper, also sliced very thin
1/2 of a red onion, guess what? Yup, also sliced very thin
1/4 pound of snow peas, trimmed and cut in half on the diagonal
2 tablespoons vegetable oil
salt
2 teaspoons chile garlic paste (I didn't have any chile garlic paste but I did have Koon Chun Chili sauce and added a teaspoon of garlic powder to it
2 teaspoons curry powder (I used McCormick basic curry powder because I have it. I think when I make this again I'm going to try adding three teaspoons of curry powder)
Bring a pan of water to a boil, add the rice noodles, remove from heat and let sit for three minutes. Then drain.
Stir together soy sauce, mirin (or sherry), sugar, and water, set aside.
Heat oil in a large frying pan or wok on high heat until very hot. Add cabbage, onion, pepper, and snow peas to the oil, sprinkle some salt on it and stir fry until`the cabbage and snow peas are bright green. Add ginger, chili paste (and garlic if using) and curry powder, stir around until all the veggies are coated with the spices. Reduce heat to low, add rice noodles and stir until coated with spices. Add the soy sauce mixture and stir until everything is coated. Serve.
THE Magpie
Fish Stew
Brazilian style fish stew, to be precise. I thought it was quite delish, although my two taste testers weren't quite as enthralled with it. It is supposed to be served with rice to soak in the broth which I didn't have, so I used bread. It is also quite good the next day as leftovers. I was a bit nervous about this one, because it is quite different from anything else I've made--although I have a Thai recipe book that I hope to crack open and then coconut milk will be taking a starring role in my kitchen.
Anyway, it's been a long few weeks. I had way too many dud recipes, and then a migraine that lasted a week an a half. But I'm back cooking, and I now have two awesome recipes that I'll be putting up.
And on to the stew!
1 lb white fish fillets cut into bite size pieces The recipe called for cod, but our local grocery generally has flounder (frozen, eugh!) tilapia, and catfish. So I went with tilapia as being inoffensive and mild.
1 lb shrimp, peeled and deveined (and if you get the bigger ones, cut into bite size pieces--I usually get whichever size is on sale, this time it was the ginormous shrimp)
lime juice
minced garlic (it called for 1 tablespoon...ha. hahaha...as if I would stint on garlic--there are two pounds of fish in this thing. One tablespoon of garlic for each pound of fish seems quite reasonable...)
2 red bell peppers, seeded and sliced thin
1 can of diced tomatoes (or three fresh tomatoes, chopped)
cilantro leaves, whole (optional for those who don't like it, add parsley or spinach instead)
olive oil
one onion, diced
1/2 cube chicken bouillon and 1/2 cup water
1 can coconut milk
salt and pepper to taste
Put fish, shrimp, 1/4 cup lime juice and half the garlic into a bowl, stir with a little salt and pepper. Set aside where the cats can't get at it.
Heat a couple tablespoons oil in a large pan. Saute the onion until transparent. Add peppers and remaining garlic, cook until the peppers are softened. And tomatoes, cilantro, and chicken bouillon cube with water, stir and bring to a boil. If using fresh tomatoes, cook for about five minutes. Add the coconut milk, stir around and bring back to a boil. Once it is boiling, gently place the fish and shrimp into the mixture and stir a little. Put a lid on the pan and cook until fish and shrimp are opaque/cooked through. Serve with rice. I think that Brazilian style black beans would also go well with this.
THE Magpie
Anyway, it's been a long few weeks. I had way too many dud recipes, and then a migraine that lasted a week an a half. But I'm back cooking, and I now have two awesome recipes that I'll be putting up.
And on to the stew!
1 lb white fish fillets cut into bite size pieces The recipe called for cod, but our local grocery generally has flounder (frozen, eugh!) tilapia, and catfish. So I went with tilapia as being inoffensive and mild.
1 lb shrimp, peeled and deveined (and if you get the bigger ones, cut into bite size pieces--I usually get whichever size is on sale, this time it was the ginormous shrimp)
lime juice
minced garlic (it called for 1 tablespoon...ha. hahaha...as if I would stint on garlic--there are two pounds of fish in this thing. One tablespoon of garlic for each pound of fish seems quite reasonable...)
2 red bell peppers, seeded and sliced thin
1 can of diced tomatoes (or three fresh tomatoes, chopped)
cilantro leaves, whole (optional for those who don't like it, add parsley or spinach instead)
olive oil
one onion, diced
1/2 cube chicken bouillon and 1/2 cup water
1 can coconut milk
salt and pepper to taste
Put fish, shrimp, 1/4 cup lime juice and half the garlic into a bowl, stir with a little salt and pepper. Set aside where the cats can't get at it.
Heat a couple tablespoons oil in a large pan. Saute the onion until transparent. Add peppers and remaining garlic, cook until the peppers are softened. And tomatoes, cilantro, and chicken bouillon cube with water, stir and bring to a boil. If using fresh tomatoes, cook for about five minutes. Add the coconut milk, stir around and bring back to a boil. Once it is boiling, gently place the fish and shrimp into the mixture and stir a little. Put a lid on the pan and cook until fish and shrimp are opaque/cooked through. Serve with rice. I think that Brazilian style black beans would also go well with this.
THE Magpie
Subscribe to:
Posts (Atom)