Nice Recipes photos
A few nice recipes images I found:
Salmon Noodle Casserole
Image by AlyssssylA
Moving around and updating all my old Laptop Lunchbox photos got me inspired to get back on the wagon with making my lunches photogenic 🙂
This is a salmon noodle casserole I made based on a recipe I found on Chow.com But of course I made it better 🙂
Salmon Noodle Casserole
6 oz egg noodles
1/2 cup frozen vegetables (peas, zucchini, carrots, etc)
1/2 onion, diced fine
1 celery stalk, diced fine
1 small carrot, diced fine
2 tbs butter or other cooking fat
2 tbs all purpose flour
dill, thyme, seasoned salt, black pepper, garlic powder, old bay seasoning etc.
1 cup whole milk
3/4 cup fish stock
1/4 cup sour cream (could use any combination of milk, fish, chicken or veggie broth, cream, sour cream you like to add up to 2 cups)
1 tbs dijon mustard
1 6 oz can of salmon – Alaskan wild caught PLEASE!
1 cup shredded cheddar cheese
1 slice white bread
Bring a large pot of salted water to a boil and start heating the fat in a smaller sauce pan. Butter an 8×8 casserole dish and preheat the oven to 350 degrees.
Add the onion, carrot and celery to the fat in the pan and cook over medium heat until the veggies are softened. Add the herbs and seasonings and cook a minute more. Sprinkle the flour over the veggies and stir well, cooking until flour is lightly browned.
Slowly add the milk and broth (reserve sour cream until a bit later) and stir well to combine with the cooked flour mixture. Turn the heat up and let mixture come to a boil, then lower the heat and simmer until it is thickened, about 5 minutes. Stir in the canned salmon, sour cream and mustard.
Cook the noodles for 3 minutes in the boiling water. Add the frozen veggies and let everything come back to a boil. Then drain and add pasta and veggies to the pot of salmon and sauce. Stir between 1/2 and 3/4 cups of cheese into the mixture and pour into the prepared casserole dish.
Grind the slice of bread in a dry blender until it is crumbled. Combine soft bread crumbs with the remainder of the cheese and top the casserole with this mixture. Bake 20-25 minutes or until bubbly and browned.
Ropa Veja & Smothered Potatoes
Image by sweet mustache
The original recipe for the Ropa Veja is from here. I made a half recipe and a few minor changes.
The potato recipe was posted on www.recipesource.com/ethnic/europe/french/00/rec0023.html by Sherilyn Schamber. The original recipe was a little vauge on some of the amounts, so I am including the amounts I used.
Ropa Veja
1 8 oz can tomato sauce
1/4 cup water
2 bay leaves
1 tbs apple cider vinegar
2 cloves minced garlic
1/4 tsp freshly ground cumin
pinch of salt and pepper
1 medium onion, quartered
1 lb flank steak
1 green bell peppers, cut into 1-inch pieces
1 14.5oz can of diced tomatoes with garlic and onion
In a slow cooker combine the tomato sauce, water, bay leaves, vinegar, garlic, cumin, salt and pepper. Stir to combine. Add the onion then the meat on top of the onions. Spoon some of the sauce on top of the meat.
Add the bell pepper and the undrained can of tomatoes on top of the meat. Cover and cook on low until the meat begins to fall apart.
The original recipe said 8 hours, but it only took about 4 in my slow cooker.
Remove the meat to a separate bowl and shred with two forks. Add the vegetables and some of the juices to the bowl. Serve alone or on top of rice.
Etouffade de Pommes de Terre (Smothered Potatoes)
1 1/2 tsp olive oil
2 medium onions, diced
2 shallots, diced
4 oz ventreche, bacon or salted ham (I used bacon)
1/2 tsp dried thyme
1 bay leaf
2 tsp flour
1 lb small red potatoes, peeled and diced into 1/4 pieces.
1 cup chicken broth or water (I used chicken broth)
salt and pepper to taste
1 tbsp parsley for garnish
In a large pan heat the oil over medium heat. Add the onions, shallots, bacon, thyme and bay leaf. Stir and let cook for 10 minutes. Sprinkle in the flour and stir until brown.
Add the potatoes, broth, salt and pepper. Mix well and bring to a simmer. Cover and cook over low heat for about 45 minutes, stirring a few times.
Garnish with parsley, if desired.
Both dishes were excellent. I think I’m going to try some variations with the Ropa Veja.
The original recipe for the potatoes called for 2tbs of olive oil, but I thought this was a bit much considering the bacon I was using. I thought they turned out well anyway.
Sausage & Lentils with Potatoes
Image by sweet mustache
The original recipe for the Sausage and Lentils is from this book. The recipe for the potatoes is here.
Sausage and Lentils
2 tbsps olive oil
6 to 8 Italian sausages ( I used spicy)
1 large onion, diced
2 cloves of garlic, crushed
2 cups lentils, rinsed
3 cups water
2 cups Italian Gravy (See more about this below)
Hot Sauce, to taste
3/4 cup dry red wine
1/2 cup chopped parsley
Parmesan or Romano cheese for topping
Heat a 2 quart pot with the olive oil. Add the sausages and lightly brown. Remove the sausages and add the onion and garlic. Cook until clear.
Split the sausages in half, length-wise and add to the pan along with the lentils and water. Cover and simmer for 30 minutes.
Add the hot sauce, Italian gravy and wine. Cover and simmer for 45 minutes.
Stir in half the parsley, move to a serving bowl and top with the rest of the parsley and the cheese.
To get a thicker dish, remove the cover during the last 15 minutes of the simmer.
I was going to have the potatoes on the side, put I had watched a Julia Childs episode where she added boiled potatoes on top of a stew, so I thought I would do something similar. It was a good move.
I didn’t actually make the Italian Gravy (recipe below). Instead I used 2 cups of tomato sauce and added some dried onion, dried celery, a clove of garlic, 1/4 cup grated carrot, parsley, red pepper flakes, oregano, rosemary, basil, pepper, salt and sugar in quanties that I didn’t measure. Besides the tomato sauce, it was about 3/4 cup of "stuff".
This was quite a hardy meal. I used a combination of brown, green and red lentis (what I had on hand). The potatoes were also good.
Italian Gravy
Makes 3 quarts
28 oz Tomato sauce
6 oz tomato paste
1 quart chicken broth
2 cups dry red wine
1/4 cup olive oil
2 yellow onions, finely chopped
6 garlic cloves, chopped
2 celery stalk, diced
1 carrot, grated
1/2 cup chopped parsley
1/2 lb fresh mushrooms, diced (optional)
1/2 tsp red pepper flakes
1 tbs dried oregano
1 tsp dried rosemary
2 bay leaves
1 tbs dried basil
2 whole cloves (optional)
1/2 tsp freshly ground black pepper
2 tbs salt, or to taste
1 tsp sugar
1 lb pork neck bones or chicken backs and necks.
In a large pot, add the tomato sauce, tomato paste, chicken stock and wine.
In a seperate pan, saute the onions, garlic, celery and carrot in the olive oil until they just begin to brown.
Add to the pot with the rest of the ingredients.
Bring to a boil and then simmer for 2 hours, partly covered, stirring often.
Remove the bones and skim of the fat. Can be stored in the refrigerator for several days or the freezer for several weeks.
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