salmon patties with oats

Most salmon patties are made with bread crumbs - and that's fine, and I usually have some on hand.  But I have 10# of rolled oats to use up and so I wanted to do something with those.  These are very tasty and are good warmed up for breakfast (with potatoes and sour cream, which is how I like most things).  They're on the dry side, which is what I wanted.  From here.

Mix together:
1 pint jar canned salmon with skin and oil removed (keep the bones and crush them up)
1 egg
3/4 cup oats
1/4-1/3 c. milk
1 tsp dill
2 T onion finely diced or a shallot or onion powder
a dash of sriracha

Let it sit for 15 minutes or so.

Shape into 6-8 patties and cook about 4-5 minutes per side.  

cornbread chicken leftover casserole

I made cornbread last week with chili and I can never eat a whole pan before it goes stale, so I cut up the leftovers into cubes and thought about what to do that didn't require a trip to the store.  This turned out quite nice!  Everything in here is "if you have it or use something else"

-butter
-onions
-celery
-bell pepper
-about 3 c. cubed stale cornbread
-about 1-2 c. cooked chicken, chopped up*
-2-3 c. frozen or fresh vegetables (peas and carrots worked nice)
-1 c. chicken broth
-1 c. milk
-1/2 c. flour
-salt, pepper, oregano, basil (or whatever seasoning sounds good)

Heat butter and saute onions, celery, bell pepper, garlic, any other vegetables.   I then added in the chunks of chicken since they were frozen, as well as frozen vegetables, to get them heated up.  Once this is cooked, put into bowl with the cornbread.  Add salt, pepper, etc.

Heat 1 c. broth and 1/2 c. milk to simmer; mix 1/2 c. flour into 1/2 c. milk and whisk.  Add into the broth mix and whisk as heating for 5 minutes, to thicken.  POur this into mixture of other ingredients and stir up a bit. 

Put into 13x9 or casserole pan and cook at 350 for about 30 minutes, uncovered. 



*I buy whole chickens which I then roast.  I strip the meat from the bones, freeze in portions, then do a long slow simmer of the carcass for broth, which I can. 

garbanzo cabbage peanut salad

This is pretty tasty!  From here.

Mix dressing in a large bowl:
2 limes, juiced (about 1/4 cup)
1/4 cup peanut butter
1 Tbsp sambal oelek or sriracha
1 Tbsp fish sauce (up to, optional; I couldn't find mine so used some oyster sauce)
1 tsp soy sauce (up to, optional, if it could use some more salt)
salt, pepper
honey or maple syrup to taste
water

Whisk together and add water for the right texture.  Taste and adjust.

Then add in:
a jar of chickpeas, drained
2 carrots, shredded
1/2 red cabbage, chopped finely

Top with
chopped peanuts
cilantro
green onions

white bean swiss chard pasta

I found this "recipe" here.

Greens and White Bean Pasta

 

Cook a few thinly sliced garlic cloves in olive oil in a deep skillet until fragrant.

Stir in a pinch of crushed red pepper flakes, followed by thinly sliced kale or Swiss chard leaves with the ribs removed. Cook, stirring often, until wilted.

Then add rinsed canned cannellini beans and cook until heated through.

Toss with cooked farfalle (bow-tie pasta) and plenty of finely grated Parmesan. Squeeze with lemon juice over just before serving.

jam oatmeal cookies

As I look around my kitchen at things to use up, I spy ... a lot of jam.  And oats.  And brown sugar.  And so on. 

So, I will make this recipe which is taken from a book called the Treats Truck.  I'll use up bits of what's in the fridge - some strawberry, some quince, some raspberry. 

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/8 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups old-fashioned oats
• your favorite jams or preserves

Directions:

1. Preheat oven to 350°. Grease or line baking sheets.
2. Whisk together flour, baking soda, cinnamon, and salt. Set aside.
3. Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.
4. Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).
5. Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.

ground turkey, potatoes, and broccoli

Using up things in my freezer/fridge/cupboard, and I came upon this recipe.  I especially like how it doesn't use a ton of dishes.  And it's tasty and satisfying.

Ingredients

• 2 tbsp oil
• 7 large garlic cloves, thinly sliced & divided
• 4 cups broccolini or broccoli, cut into 2” long pieces
• 1/3 lemon, juice of
• 1/4 tsp salt
• Ground black pepper, to taste
• 1 medium onion, chopped
• 1 lb ground turkey, lean
• 2 tbsp soy sauce (I used Bragg liquid aminos)
• 2 lbs (4-5 cups) baby potatoes, cut into even sizes
• 1 cup water, boiling (or stock)
• 2 green onion sprigs, chopped

Instructions

1. Preheat dutch oven, large deep skillet or heavy bottom stainless steel pot on medium-high heat. Add 1 tbsp oil, 5 garlic cloves and broccolini. Cook for 4 – 5 minutes, stirring every 45 seconds or until garlic and broccolini get a nice char on each side. Add lemon juice, salt and pepper; stir and transfer to a medium bowl. Set aside.
2. Return dutch oven to medium heat and add remaining 1 tbsp of oil. Add remaining 2 garlic cloves and onion; sauté for 2 minutes, stirring frequently. Add ground turkey and cook for 5 more minutes, breaking meat into pieces with a spatula.
3. Add soy sauce, potatoes, water and stir gently to combine. Bring to a boil, cover and cook on low-medium heat for 20 minutes. Check potatoes for readiness and if necessary cook a bit longer. Then add previously cooked broccolini and green onion. Stir gently and serve hot.

moros y cristianos

Black beans and rice, so very nice!  I like the sentiment of Moors and Christians living together in harmony, and I've long liked rice and beans.  This is one of my favorite parts of Cuban meals. I rarely eat it these days because rice seems to be a food that just makes me hungry again soon, but I have a last-minute potluck and no desire to buy anything.  So, moros y cristianos it is.  This recipe looks good (with modifications):

Ingredients
-1 T olive oil
-1 small onion finely chopped (about 3/4 cup)
-1/2 green bell pepper (I'll put in 1 small yellow pepper)
-4 cloves garlic, minced
-1/2 tsp Goya Adobo with pepper (I don't have, so using salt, pepper, a splash of turmeric)
-1/2 tsp sugar
-1 tsp oregano (scant)
-salt and pepper
-1 can black beans (I like the ratio better with 1.5-2 cans)
-water or broth
-1 bay leaf
-1 cup white rice (dry)
-1 tsp white vinegar

Directions
Heat oil, cook onion & bell pepper until soft.  Add garlic, sugar, Adobo, oregano, salt, pepper, and cook about another  minute, until fragrant.

Drain beans with liquid into measuring cup; add liquid to 2 cups (note: if I drain 2 jars of homecanned black beans and then add 1 jar of homecanned stock, it comes to a bit more than 2 cups, so I add a bit more rice, and that makes 2 jars of black beans work out great).  Add liquid and bay leaf to pot.  Bring to a boil.

Stir in black beans and rice, bring to boil.  Simmer, covered, about 25 minutes until rice absorbs water.  Stir in vinegar.  Remove rice from heat and let it sit about 5 minutes.