Monthly Archives: August 2010
Smoked Salmon and Baked Potato Soup
Today, for lunch, suddenly, I had an urge for potato soup and for smoked salmon, not necessarily together. It is easy enough to throw a a quick and easy potato soup together, by pure instinct. Then, pure instinct spoke again and I ended up putting the salmon, in the soup. A great combination.
I used two medium potatoes and I still have soup left. I microwaved the potatoes and they were ready in a few minutes. I did take the skin off, something I hate to do. In soup, it just did not feel right. I wanted a white soup, a clean looking soup, with some orange salmon pieces floating around.
You might not like what I do to the onion in this soup. I like the crunch of the onion so I saute it for a few minutes until it is translucent, not brown and not crisp. When you come across it, in the soup, there is a snap to it.
Smoked Salmon and Baked Potato Soup
Ingredients:
1 tablespoon tapioca flour
2 cups milk (the bottle was empty)
1 large onion, chopped
2 medium potatoes, cut into 1/2 inch pieces
salt and pepper to taste
1/2 teaspoon garlic powder
Method:
In medium pot, heat olive oil and fry onions until translucent.
Add flour and mix with olive oil.
Add milk and heat.
Add potato pieces. Continue to heat on low flame.
Season to taste.
Right before eating, add sour cream, and combine. Heat just for one minute.
Enjoy.
This is being sent to Souper Sundays hosted by Deb of Kahakai Kitchen who loves to get your recipes for soups, salads and sammies. Join the fun and send yours in, also.
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- How to Make Cream of Potato Soup (notecook.com)
Linked to Tuesday Night Supper Club #5 Ultilmate Recipe Swap Pennywise Platter Thursday What’s On the Menu Wednesday?
Moroccan Vegetable Tagine – Debbie Does Dinner Healthy
The original recipe from Debbie had chicken and eggplant. Debbie commented that it did not need the chicken. My husband thought it needed sausage. Individual tastes play a big part in our cooking. I had some leftover and if I have sausage, I am going to cook it up and add it to the tagine.
Debby is an inspiration to me. One day, all of a sudden, the name of her blog changed and her recipes did, as well. The new healthy blog presents us with good tasting food on a daily basis with the charm that Debbie adds to it.
Moroccan Vegetable Tagine adapted from Debbie Does Dinner Healthy 
Ingredients:
1 tbsp. olive oil
2 large onions, chopped
4 large carrots, chopped in chunks
2 medium sweet potatoes, peeled and chopped into bite sized chunks
1/2 cup craisins
1/2 cup chopped dried apricots 2 pieces dried mango
2 cups vegetable broth
2 tbsp. lemon juice
2 1/2 tbsp. flour
2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. salt
3/4 tsp. pepper
Method:
Layer the onion, carrots, sweet potatoes, craisins, mango and apricots in crockpot.
Whisk together the remaining ingredients, pour the broth into the crock pot. (I added the broth earlier because the onions were sizzling, in the crockpot. Right after the carrots, I poured in half the vegetable broth and added the remainder, after the other vegetables were added.)
Cook on low for 5 hours .
Related Articles
- 7 Mouth-Watering Mediterranean Recipes (lifescript.com)
- 7 Hearty Soup Recipes (lifescript.com)
- 7 Comforting Crock-Pot Recipes (lifescript.com)
- Before the Yom Kippur fast, cholent offers comfort (jta.org)
- A Moroccan Ratatouille (travlark.com)
Corn and Zucchini Salad – EZ Recipes
As you know, for these two weeks, I am cooking from other foodie’s blogs. One blog, which I find to be delightful is Emily’s from EZ Recipes. Emily has a fresh and enthusiastic approach to her cooking and new-found baking. She is a positive force on the playing field.
She has a recipe using zucchini and corn, both of which I have. This would make a nice side dish for us. Maybe, you would like to share it too.
As always, I adapt recipes to meet our needs and the food on hand.
Ingredients:
- 2 cups corn
- 2 cups zucchini, diced
- 1/4 cup green onions, chopped
- 1/4 cup red bell peppers, chopped
- 3 Tablespoons fat-free Italian dressing Vidalia Onion dressing
Method:
Dice peppers, onions and zucchini. I left my pieces a bit larger than diced.
Combine ingredients and mix together. Refrigerate until ready to serve.
This is truly a quick and easy recipe.
Linked to Monday Mania Five Dollar Dinner Challenge Vegetarian Foodie Friday
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- Twenty Zucchini Recipes (for Sneak Some Zucchini on to Your Neighbor’s Porch Day) (kalynskitchen.blogspot.com)
- Megan Murphy: Zucchini as faux linguine makes a fine summer salad (commercialappeal.com)
- Zucchini Chips Recipe (rawlivingfoods.typepad.com)
Milk Chocolate Mini Bundt Cakes – BWD
This week, at the relatively new group, Baking with Dorie, BWD, we are making yum delicious mini bundts. Dorie calls them Milk Chocolate Mini-Bundt Cakes. You will find the recipe on page 188-189. Jen of the Rookie Baker selected these which tells us that she has good taste.
These adorable mini bundts, oh so full of chocolate will probably appear over and over again. This went together easily and presto there were these cute little cakes. The icing was one of the simplest, I have ever made. All in all, this took little time to make including the baking time. Thanks to Jen for selecting such a good recipe.
There is also a swirl of nuts, sugar and cocoa running through the inside of the cakes.
Wouldn’t it be nice to give each of your guest, their very own cake? With these, I think you could.
Courgette Patties — Thyme For Cooking – Katie
Image via Wikipedia
It seems, that many of us, have gardens and whatever the crop (s) that we grow, are overtaking our lives by their abundance. Katie is bringing in the zucchini and if you visit her blog, you will find lots of wonderful recipes, including MANY for zucchini. This is one of them which we enjoyed, for dinner, Friday night.
Courgette Patties ( adapted)
Ingredients:
1 medium zucchini – about 2 cups, shredded
1/2 red onion, chopped
1 teaspoon Worcestshire sauce
1 teaspoon white horseradish from jar
1 egg, beaten
2 tbs gluten free corn chip crumbs
1 tablespoon snipped fresh parsley
Salt and pepper to taste
1 tablespoon olive oil
Method:
Shred zucchini in food processor.
Finely chop onion. 
In medium bowl lightly beat egg, add corn chip crumbs, horseradish and Worcestershire sauce parsley, salt and pepper. Mix well.
Add shredded zucchini and onion and mix well.
Heat large nonstick skillet over medium heat with 1 tbs oil. Spoon large cookie scoops of mixture into pan with hot oil.into pan, shaping into patties and patting down lightly. Sauté 3 – 5 minutes, or until brown, then flip and fry other side the same. When brown, remove and serve.
Thank you Katie for a wonderful side to add to our repertoire.
Linked to Mom Trends Linky Sunday FavoritesMy Meatless Mondays
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- Zucchini Meatballs (nami-nami.blogspot.com)
- A Tian of Zucchini and Tomatoes (dinersjournal.blogs.nytimes.com)
“Canadian” Maple Walnut Muffins – My Kitchen-My Worl
This month, the destination of My Kitchen, My World travelers is Canada, not to far from north eastern Americans, like myself. I read several pages on Canadian food and one ingredient that was used again and again was maple syrup. I love maple syrup.
Honesty calls. When I saw maple syrup, I looked on Canadian sites for recipes and found a number of baked goods, I liked. I made a maple cake and saved it under a more fitting name. When, I went to find it, I could not. No cake recipes with maple syrup. I can only guess that it was so much, on my mind, I took for granted I had taken care of it. It must be age. Have to blame it on something. I knew, there was no time to catch up and do it again, especially with school starting and a new grandchild, in the family. Then, we have Dorie and Melissa waiting for their baked goods.
I went through both my blogs for baked good using maple syrup and I found this really delicious muffin. I am substituting this for my mystery cake and I offer this with my apologies.
Dear readers, next week, check out My Kitchen, My World for lots of recipes from Canada and Joanne, if you are reading this, stop laughing.
Canadian Maple Walnut Muffins – Nigella Lawson
Maple Walnut Muffins
Makes 10
Ingredients:
1 cup walnuts, roughly chopped
2 cups Brown Rice Mix Gluten Free
4 teaspoons baking powder (I used 2)
1 pinch of salt
1/2 cup Rice Milk
1 egg beater
1/2 cup Canola oil
1 teaspoon vanilla extract
1 tablespoon dark brown sugar or agave
Method:
Preheat the oven to 400 degrees.
Fill a 12-cup muffin tray with paper liners. (I had enough for ten.)
Reserve 1/4th of the chopped walnuts.
Mix together the remaining walnuts with rice flour mix. salt,and baking powder.
In another bowl, whisk together milk, egg, maple syrup, oil and vanilla.
Pour the liquids into the dry mixture. Gently fold to mix.
The batter can have some lumps. Do not overmix because these muffins can get tough.
Spoon batter into muffin cups.
Chop the remaining nuts finely and mix with the dark brown sugar.
Sprinkle a little of this mixture on top of each muffin.
Bake for about 20 minutes until tester comes clean.
The nut topping turns golden, but the muffins will be somewhat pale.
Remove muffins to a cooling rack.
I loved the tinge of maple flavoring but my husband thought it was cloying. We do have different tastes when it comes to desserts. I would cut the maple syrup, next time and I do want to make them with pecans.
Sour Cream Spice Cake – Reeni
I have wanted to make this cake, for quite a while. It is another, sitting, waiting to be made and then devoured. Originally, I got this from Reeni’s site but I copied it from Foodista. Please go to Reeni’s to see her photos. I did not make the frosting so I have a plain ole cake. I am including the frosting though. If you are a frosting family, couple or single, I am sure this is delicious. It certainly is, even without the frosting.
I am sure that many of you know Reeni from Cinnamon and Spice and Everything Nice. That describes her as well as her beauty of a blog with glorious photos and phenomal eating.
Sour Cream Spice Cake With Cream Cheese Frosting
Yield: 10
Ingredients:
| 2 | cups + ¼ gluten Brown Rice Flour Mix (I make a |
| 1 | cup + ¼ packed Brown Sugar |
| ¾ | cup Golden Raisins, chopped |
| 1 | cup Sour Cream |
| ½ | cup Walnuts, chopped |
| ½ | cup Margarine, softened |
| ½ | cup Water |
| 2 | teaspoons Cinnamon |
| 1 | teaspoon + ¼ Baking Soda |
| 1 | teaspoon Baking Powder |
| ¾ | teaspoon Cloves |
| ½ | teaspoon Salt |
| ½ | teaspoon Nutmeg |
| 2 | large eggs |
| Frosting: | |
| 1 | package Cream Cheese (8 ounces), softened |
| ¼ | cup butter, softened |
| 1 | teaspoon Vanilla |
| 1 | teaspoon Cinnamon |
| 2 | teaspoons to 3 Milk |
| 4 | cups Confectioners’ Sugar |
Method:
| Step 1 | Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13×9 inch pan or two 2-inch or 9-inch round pans or one 9×2-inch heart pan. |
| Step 2 | In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, |
| Step 3 | Scraping bowl occasionally. Pour into prepared pan(s). |
| Step 4 | Bake in a round pan 34 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting. |
| Step 5 | In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy. |
| Step 6 | Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy. |
Frost and place in refrigerator.
Linked to Strut Your Stuff Simply Hot Recipes
Coconut Salmon
I made this salmon, quite a long time ago and at that point, didn’t have the luxury of blogging it. I don’t know about you, recipes that don’t get blogged right away, tend to sit while newer recipes pile on top of them. I don’t like to think that I procrastinate and perhaps, it is more bring realistic than procrastinating. We have time and we have life to live and obviously that extra recipe takes the back burner to the kids, grandkids, hubby (he is not third) friends, job, fun and rest. Sleep….what is that?
Today, I decided to pull it out of where it was hiding and get it out there. I am not a great fan of coconut in cakes, but I love it in odd dishes and with fruit. My kids never liked that I would add coconut to fruit salad. On the fish, it works.
It has been a long time since making this; I hope I am accurate.
Ingredients
- 2 salmon fillets, skin removed ( I buy salmon from Costco without the skin.)
- 1 egg beaten or 1 Egg Beater
- 1/2 cup almond, diced
- 1/4 cup flaked sweetened coconut
- Salt and freshly ground pepper, to taste
- Cooking spray
Method:
Preheat oven to 350 degrees.
Place egg in a shallow bowl and dip your salmon into it.
In a shallow dish, combine almonds, coconut, salt and pepper. Dredge each fillet in the mixture.
Place coated salmon in shallow baking dish.
Spread leftover crumbs on top of each fillet. Spray olive or canola oil on top of breading.
Bake for 25 minutes.
I have no idea what I served this with, at the time, I made it, but it goes with anything. Right now parsley noodles with a rich green salad sounds just fine.
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- Enjoy Salmon, With No Fork Required (vinessetoday.com)
Linked to the Grocery Cart Challenge Family Food Friday
Mixed Berry Cobbler – CEiMB
Each week, I look forward to what we call, an “Ellie Dinner” and each week, we are happy with the meal. Ellie’s recipes are easy to follow, have nutritious ingredients and taste good.
This week, came as a treat, since we are making dessert. If you follow the recipes of some of the foodies from CEiMB, you will note that many of us make changes to accommodate our specific needs and likes or dislikes. Thus, you will note that either peaches are now berries or I have changed the recipe, a bit. I decided to go with blueberries and peaches instead of mixed berries. I love that combination.
The smart lady who chose this delicious recipe is Pam of Cookies with the Boys. Check her blog out. She is a whiz at baking, as well as cooking. This week’s recipe will be on her blog as well as in Ellie’s latest book, So Easy. This one is worth making.
This is a recipe that goes together quickly. I, probably, say this about all of Ellie’s recipes. They are a dream to make. The sweetness of the fruit and the crispness of the topping make for a treat to the palate. As much as I refer to CHOCOLATE, fruit is a true pleasure while chocolate is a guilty pleasure. This was a real treat and I would like to try it with different combinations of fruit.
Note: I replaced the whole wheat flour and the all purpose flour with a brown rice, gluten-free mixture. I used Rice Dream with vinegar to sub for the buttermilk.
Below is the fruit and then the cobbler.
Vegetarian Moussaka with Feta
As I was skimming from place to place, on the Internet, I saw, out of the corner of my eye, Vegetarian Moussaka. When, I saw, it used Feta, I stayed right there and printed the recipe.
After, I made this, yummy dish, I decided to do a search for vegetarian moussaka with feta, thinking no one does that. Of course, there are many recipes for a veggie moussaka with and without feta. It was amazing how many cheeses were used in the different recipes. Also, lentils were of different colors. The most striking was the one with black lentils, on the top. You will have a hard time, finding my lentils, since I chose to omit them. I have other plans for my red lentils. Vegetables were also varied except for the eggplant which held its own.
I would add bell peppers, next time, and more eggplant. I had a small eggplant and even though I was cooking for two, I think we were lacking in the vegetable department.
One more note, I had to think about, before writing it. I did not like the potatoes in it. Each time, I got a piece of potato, I knew it and it did not blend with the other vegetables.
This is an easy recipe but it took time. I am not sure, if it is because, it is the first time I made it or because, it really had a million little details. Once, coordinated, it won’t be so busy. Today, it took more time than I could have given dinner, on a school day.
Vegetarian Moussaka adapted
Ingredients
- 1 eggplant, thinly sliced
- 1 tablespoon olive oil
- 1 large zucchini, thinly sliced (I mistakenly peeled this but I would not do that, next time.)
- 2 potatoes with skins, thinly sliced (I would skip theses)
- 1 onion, sliced
- 1 tablespoon white vinegar
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 1 cup crumbled feta cheese
- 1 1/2 tablespoons margarine
- 2 tablespoons soy flour
- 1 1/4 cups milk
- black pepper to taste
- 1 pinch ground nutmeg
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
Method:
Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
Saute onion until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
In a round casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables. (If you make a larger quantity, you can layer this with vegetables, than tomatoes, ending with vegetables and feta.)
Cover and bake in preheated oven for 25 minutes.
Meanwhile, in a small saucepan combine margarine, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes. Enjoy.
Below is the same scraggly, last piece. It now sits alone, in the refrigerator, unless hubby got to it.
Linked to Gluten Free Wednesdays What’s On the Menu Wednesday? Pennywise Platter Thursdays
Simple Lives Thursdays Wander Food Wednesdays Vegetarian Foodie Fridays
