Showing posts with label mid-week meals. Show all posts
Showing posts with label mid-week meals. Show all posts
Of all my favourite childhood food memories, the most favourite of all has to be my mother's Salmon Pie. It's very much a French Canadian thing and is delicious. A two crusted pie filled with a mix of tinned salmon mashed together with grated onion, mashed potato, seasoning and herbs. If this pie was on the menu in our house, everybody was happy! Leftover cooked salmon also works very well.
I can remember when I was just a young Bride newly married, I would bake one if I knew my father was going to be stopping by for lunch. It was a real treat for him. If it wasn't salmon pie it was a toasted bologna and cheese sandwich with mustard and chives. My Uncle Harold used to stop by for glasses of cold cool-aid. Good times!
Today I started to thinking that the salmon filling for the pie would be the perfect filling for a baked potato, and maybe even a bit lower in fat than having a pie, and certainly a bit less trouble because there would be none of the faff of making pastry, rolling it out etc.
The more I thought about it, the more I wanted to try it and so that's just what I did, with really delicious results I hasten to add! These are fabulous!
In order to keep the kitchen cool, I did the initial baking of the potatoes in the Microwave, which worked very well and takes a lot less time. In fact, from start to finish these were done and on the table in less than half an hour which also makes them a quick supper!
I like the boneless, skinless salmon. There is no waste and I don't have to spend ages picking out the skin and bones only to end up with fingers that I can't get the smell of the fish off of. Blecch. I hate that smell and I hate getting a fish bone in my mouth! In any case I was really pleased with the results of my experiment and I think you will be too.
*Salmon Pie Stuffed Baked Potato*
Makes 4
My favourite savoury pie filling stuffed into a potato shell. Scrumptious.
2 large baking potatoes
170g tin tin boneless, skinless salmon, drained and mashed (about 6 ounces)
a bit of softened butter for rubbing on the potato skins (optional)
2 TBS dairy sour cream
Wash your baking potatoes and dry very well. Prick all over with a
fork. Wrap each in paper towelling and then microwave one at a time on
high in the microwave until cooked through and soft. (I had really big
potatoes and it took six minutes for each.) Let stand for a few
minutes. Cut in half horizontally and scoop out the insides carefully
with a teaspoon into a bowl, and leaving the skins intact. Mash the
potato pulp together with the butter, sour cream, salmon, spring onions,
salt, pepper and summer savoury. Taste and adjust seasoning as
required. Divide this mixture between the four potato skins and fill
them, fluffing up the tops a bit with the tines of a fork. Place onto a
baking tray. Rub the skins with a bit of softened butter if desired.
Sprinkle 1 TBS grated cheese on top of each.
Preheat the oven to 200*C/400*F/ gas mark 6. Bake the filled potato skins for about 15 minutes until heated through and the cheese has melted and turned golden. Serve hot with some salad on the side.
A salad on the side and dinner is served! Serves 2 hearty eaters, or 4 small eaters. Bon Appetit!
I just adore Gnocci . . . those delicious little Italian potato dumplings that combine my adoration of potatoes and pasta in the most perfectly delicious way!
They are also very versatile. I like them simply boiled with some butter, salt, pepper and cheese . . . browned in butter like fried potatoes, with a tomato sauce and cheese, with vegetables, with meat, with gravy . . . you get the idea. I love Gnocci any way I find them!
You can get them in a few different flavours also . . . sweet potato, beetroot, etc. My favourites however are the basic old fashioned plain potato, coz I'm a simple girl like that.
This dish today is a simple vegetarian dish with a simple sauce that goes together very quickly, in a flash really. You could call this a 15 minute supper!
Sliced mushrooms get browned in a non stick skillet with a bit of cooking spray, or if you are feeling really naughty you could use a bit of butter and oil. (Just sayin!)
Once they are softened and beginning to turn golden, (It helps if you let them sit instead of agitating them, which makes them release their juices and you don't really want that) you add some garlic and cook until fragrant and then . . .
The piece de resistance . . . double/heavy cream . . . ohhh . . . so rich. So tasty . . .
You also add a nice amount of freshly grated Parmesan cheese and a goodly amount of fresh baby spinch, letting that cream bubble up and thicken and wilt the spinach . . .
After that you toss in the gnocchi (which you've also been cooking. Takes literally seconds.), well drained of course and a nice smidge of salt and freshly ground black pepper.
Presto chango! Dinner is ready! I like to scatter some more Parmesan on top. I grate the garnish Parmesan a bit coarser so people can see it . . . sit back and wait for the ooohs and aahhs . . . and they will come. Trust me.
*Creamy Spinach and Mushroom Gnocchi*
Serves 4
pinch freshly grated nutmeg
salt and black pepper to tasteCook the gnocchi according to the package directions in a saucepan of lightly salted boiling water. Drain well. While the gnocchi are cooking soften the mushrooms in a large skillet you have lightly spritzed with low fat cooking spray. Add the garlic and cook for a minute or so longer. Add the ream and spinach. Bring to the boil, then reduce to a low simmer and cook until the spinach has wilted and the sauce thickend. Stir in half of the cheese and season to taste with salt, black pepper and a pinch of nutmeg. Stir the cooked and drained gnocchi into the mixture. Sprinkle on the remaining cheese and serve immediately.
You could also add a TBS of grainy Dijon mustard to the sauce if you wanted to. It adds a nice zip. I didn't do that this time. Break out the crusty bread because you are NOT going to want to miss any of that delicious sauce! Bon Appetit!
Oh boy, I can't believe how lazy I get sometimes. Yes, even I have days when I can't be asked to cook or I am too busy to cook and those are the days when a recipe like this one comes in really handy!
Its great for those lazy nights . . . for the too hot to cook nights . . . for the busier than a hen hauling wood nights . . .
Its also quite economical and quick, oh and did I mention that its delicious? Well it is all of those things and more, much more!
I have never had a real cheese steak sandwich, I hasten to add. Never even been close to Philadelphia, but I know what I like to eat and these I like to eat.
Its as easy as softening some onions, mushrooms and green bell peppers in a pan, adding some stock and cooked steak slices . . .
Pile that onto toasted hoagie buns that you have slathered with creamy horseradish sauce, top with some cheese and dinner is served!
It could not be easier. I have given quantities for two people, but you can easily multiply the amounts to serve more than two people.
I use a combination of Edam and Gouda cheeses because they melt really easily, but you could use whatever cheese you fancy. Fontina would be good actually.
For the beef stock I use the little gel stock packs you can get over here from the people at Knorr. I like the rich beef ones. They have lots of flavour, and a rich dark colour!
*Quick & Easy Cheese Steak Sandwiches*
Serves 21 small green bell pepper, trimmed and cut into strips
2 TBS creamy horseradish sauce
2 hoagie buns 
If you can't get refrigerated cooked Steak slices you could also use sliced deli roast beef, cut into strips. Either way it is delicious. I really hope you will add these to your summer/weekday/lazyday meal repertoire! Bon Appetit!
I always keep ready made meatballs in my freezer. Not store bought ready made, but my own homemade ready made. This is the recipe I use here. It makes a lot, but these are really handy to have in the freezer ready to use when you need them.
Simple
to make and delicious. A real family favourite. A bit of a cheat in
that you use ready made meatballs, but sometimes one must needs do what
one needs do!
100g soft light brown sugar (1/2 cup, packed)
120ml rice wine vinegar (1/2 cup)
65g tomato sauce (1/4 cup tomato ketchup)
1 TBS soy sauce
590ml pineapple juice (2 1/4 cups)
1 TBS corn flour (cornstarch)
1 (435g) (14 ounce) tin of pineapple chunks, drained (reserve juice for above)
1 small carrot, peeled and chopped
1/2 red pepper, chopped
To serve:
steamed rice
Preheat
the oven to 190*C/365*F/ gas mark 5. Place the meatballs and pineapple
chunks into a large casserole dish which has a lid for covering.
Whisk
2 TBS of the pineapple juice together with the corn flour to make a
paste. Set aside. Whisk the brown sugar, vinegar, tomato sauce, soy
sauce and remaining pineapple juice together and pour over the
vegetables. Bring to the boil. Whisk in the pineapple/corn flour mix,
stirring constantly. Cook until bubbling and thickened. Pour this over
the meatballs and pineapple in the casserole dish. Cover tightly.
Bake
in the preheated oven for 35 to 40 minutes, until well heated through
and nicely thickened. Serve hot with some steamed rice.
I confess, I have also used ready made Swedish Meatballs in this recipe in the past and it has worked beautifully.
The only kind of ready made meat ball I would not use would be Italian ones as the ingredients in Italian meatballs would jar somewhat with the flavours of the sweet and sour sauce.
In a pinch you can also use cubed ham, or Spam. Yes, I did say that word. Spam. We happen to like Spam.
I have also used sausage meat, which I have removed from the skins, rolled into balls and browned. Let me just say, they are superdy duperdy good.
But do try making your own bulk meatballs and keeping them in the freezer for just such a day as this.
You will find they are really a great ingredient to have on hand.
This sauce is fabulous. Not too sweet. Not too sour.
With the perfect balance of both, and plenty of crunch from the carrots, colour from the peppers, and then there is that sweetness from the pineapple. We love pineapple.
Well, altogether we love these meatballs! There you have it!
*Pineapple Sweet & Sour Meatballs*
Serves 6
1/2 TBS olive oil
1 medium onion, peeled and chopped
salt and black pepper to taste
25 ready made meatballs
Heat the olive oil in a large saucepan. Add the onion, carrot and red pepper. Cook, stirring, until they have softened.
In the summer months, you can also simmer the meatballs in the sauce in a pan on top of the stove. You won't get that nice golden colour on the meatballs, but what the heck, they are still delicious irregardless of the colour. I hope you will give them a go! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This was something which I made late last week and was it ever good. I adapted it from a recipe I found on the Betty Crocker Site.
It looked really tasty and like something we would both enjoy. I didn't have all of the ingredients however and wasn't even sure what salsa con queso was, never having seen it myself.
I am the Queen of improvisation however and I went to the grocery shop in an attempt to find something I could use instead.
The closest thing I could find was Taquito's Mexican Cheese Dip.
I decided to mix it half and half with regular Taquitos Salsa. It looked about right to me. Although I can't really say for sure as I have never had Con queso.
The recipe also called for a tin of chopped roasted green chilies. I used one fresh jalapeno, trimmed, seeded and chopped.
Trust me when I say that it was just enough. This was a spicy dish and any more jalapeno than that would have blown our socks off.
I used a smaller amount of cream/half and half because I didn't want it to be too runny. It turned out really nice. Spicy and nice.
I had mine with some sour cream to cool it down a bit, but my husband ate his full on strength and went back for seconds. He is made of sterner stuff than I am. The sour cream made mine just right for me.
*Chicken Con Queso Bake*
Serves 6
120ml single cream (1/2 cup ha;f and half)
1 green jalapeno pepper, trimmed, seeded and chopped
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a 13 by 9 inch baking dish with non-stick cooking spray.
Prepare
your chicken/turkey. Cut as required and then sprinkle the poultry
with the taco seasoning mix, patting it into the meat on both sides.
Mix together the cream, cheese dip and salsa dip in a bowl. Stir
in the jalapeno and red pepper. Remove one fourth and reserve. Stir
th cooked rice into the remainder. Pour into the prepared baking
dish. Lay the browned chicken/turkey cutlets on top. Pour the
reserved cream/cheese/salsa mixture over all. Sprinkle with the grated
cheese. Cover the casserole dish tightly with a sheet of
buttered/sprayed foil, sprayed side down.
Bake for 20 minutes. Remove the foil and discard. Bake for a further 10 to 15 minutes, until the chicke/turkey is cooked through and the sauce bubbles. Cool for 10 minutes then garnish as desired and serve.
This was a really tasty family pleasing one dish dinner. True confessions, I didn't have chicken and used turkey steaks cut in half instead and it worked very well. If you are fond of tex mex flavours and don't mind a bit of heat this is sure to please! All you would need is a salad on the side and dinner is served! Bon Appetit!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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