cheap

Avocado waffles.

~ wellfedemily ~ 14 Comments

Breakfast is a challenge around here. We have never been very good at morning meals, or at getting up on time, or at being nice to each other before 10:00 a.m. It’s no longer possible to just skip breakfast in favour of a latte on the way to work or whatever we’re doing, because Nick needs to eat right after his morning insulin shot. I’m not a morning person, and most mornings it’s a challenge to come up with something more interesting than oatmeal, and if I have to eat another bowl of mush I am going to ugly-cry until someone else volunteers to do the morning feeding around here.

The weekends offer a bit of relief, because he can eat at any point within about a 90-minute period and no one has to leave for work at 8:00 a.m. A weekend breakfast must make up for the previous five days’ worth of hot glop. Since I’m the one making breakfast, that means waffles, which everyone knows are the greatest of all the breakfast foods. These ones have avocado in them – the taste of avocado in the finished product is very light, with a buttery sweetness, and goes magnificently with maple syrup.

This recipe is based on one I like for plain old buttermilk waffles from the Saveur Cooks Authentic American cookbook (which is completely worth its purchase price if you only make the fried chicken).

Avocado waffles

(Serves four)

  • 1 cup all-purpose flour
  • 2 tbsp. cornmeal
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs, separated
  • 1/2 cup mashed avocado (about one small avocado)
  • 1 cup buttermilk
  • 1 tbsp. honey

Combine dry ingredients in a bowl. Set aside.

Combine egg yolks, avocado, buttermilk, and honey in a blender, and puree until smooth. Set aside.

Beat egg whites until stiff peaks form. Combine avocado mixture with dry ingredients, mixing until just combined, then add one-quarter of the egg whites to the mix. Fold batter into remaining egg whites until what results is a fluffy pale green batter cloud.

Cook in waffle maker according to manufacturer’s instructions.

Serve with maple syrup and fresh fruit.

Peanutty soba noodles with kale.

~ wellfedemily ~ 2 Comments

This past week, I have been inexplicably drawn to purple vegetables. I’ve bought turnips rimmed with a violet blush, potatoes dark as over-dyed denim, two kinds of purple yams, and that jewel-hued bunch of kale. Maybe it’s that purple suggests nutrients I’ve been lacking – it’s been a long winter of dark leafy greens and sweet potatoes and chickpeas – or maybe it’s that I am so very tired of winter and am ready to just get on with spring already. Maybe it’s that everything seems so grey and cold and apocalyptic right now, and purple suggests whimsy, a decadence we couldn’t afford if it came in any other form. Whatever the reason, if it’s purple it’s getting stuffed into my shopping bag.

You don’t have to use purple kale here; green would be perfectly lovely and probably more aesthetically pleasing – the purple with the soba and the peanut butter got a little lost. Purple desire aside, I was willing to overlook a sub-par presentation because this came together in under 15 minutes; the longest part was waiting for the water to boil. Perfect for this Meatless Monday, or anytime it feels like March or the end of the world.

Peanutty soba noodles with kale

(Serves four)

  • 2 tbsp. peanut or vegetable oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tbsp. minced fresh ginger
  • 1 block medium-firm tofu
  • 1/2 lb. soba noodles
  • 1/2 lb. chopped fresh kale
  • 1/2 cup peanut butter (natural peanut butter is best because it’s runnier)
  • 1/4 cup soy sauce
  • 1/4 cup sriracha
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 2 tsp. honey
  • Salt and pepper, to taste
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped roasted peanuts

In a large pan, over medium-high heat, heat oil and add onion, garlic, and ginger. Cook until fragrant, about two minutes.

Pat tofu dry with a kitchen towel and cut into cubes. Add to the pan, tossing occasionally.

Meanwhile, bring a large pot of water to a boil. Add soba noodles, and cook for three minutes.

Meanwhile, combine peanut butter, soy sauce, sriracha, rice vinegar, sesame oil, and honey in a bowl. Mix well, taste, and adjust seasonings as needed.

After three minutes, add kale to the pot. Cook an additional three minutes, then drain. Rinse with cold water and drain again.

Add noodles and kale to onion mixture, and pour sauce over top. Toss with 1/2 cup of the fresh cilantro. Divide between four plates, and garnish with remaining cilantro and chopped peanuts.

This would also be good with chopped scallions and fresh bean sprouts. We might have had those things if I wasn’t only buying purple stuff.

Rapini and sausage with white beans and orecchiette

~ wellfedemily ~ 5 Comments

When we found out that Nick has diabetes, we were  lucky in that we were already eating mostly pretty well, most of the time, cheese and butter and cream aside, and that we didn’t have to make significant dietary changes. I threw out one stale half-bag of poor-quality elbow macaroni that I might have bought at Walmart that dark year I was an intern and had to have three roommates in a basement suite where the front door only kind of locked and where when it rained the water ran into the suite right over the electrical panel. We weren’t going to eat it anyway.

The only thing I really miss now that Nick is restricted is having pasta as a default – not being able to serve up a big plate of refined white carbs when I don’t feel like putting in a real effort, which can happen a couple of times a week, means adapting to a new kind of laziness. And the difference between pasta and something like, say risotto or sushi, which is also white and low on the glycemic index, is that pasta tends to last a couple of meals so you get that good blood-sugar spike a couple of days in a row. Fine for me, shakes and comas for him.

He can still have a small amount of pasta, of course. What he can have is likely what would be considered a normal portion size. And when you get down to comparing labels and noting the varying levels of carbohydrates, the rice pastas and whole-wheat pastas and gluten-free pastas are all similarly bad news carbohydrate-wise; a plate of the whole-wheat stuff is going to affect Captain Diabetes the same way that a plate of the delicious semolina stuff will.

So we adapted. Instead of a big plate of pasta, we have a big plate of stuff with pasta in it if there isn’t enough time to devise a huge and clever feast, or if the idea of opening a cupboard is too daunting to even consider. Here is one of those meals. It calls for blanching, which may qualify as a step that’s too daunting, but it’s really nothing. I promise.

Rapini and sausage with white beans and orecchiette

(Serves four.)

  • 1 lb. rapini, chopped
  • 1 cup uncooked orecchiette pasta
  • 1 lb. spicy Italian sausage, casings removed
  • 3 tbsp. olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • 2 tbsp. tomato paste
  • 1 19 oz. can white beans, drained and rinsed
  • 1/2 lemon, zest and juice
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated Parmesan
  • Salt and pepper, to taste

Bring a large pot of lightly salted water to a boil. Drop chopped rapini in, and boil for two to three minutes until wilted and brightened in colour. Remove rapini from water, reserving liquid, and plunge into a large bowl of icy water. Set aside.

Return the pot to the heat and bring water back up to a boil.

Meanwhile, heat olive oil in a large pan over medium-high heat. Cook onions until translucent. Add garlic, then crumble sausage into the pan. Stir with a wooden spoon, breaking the meat up as you go. Add red pepper flakes and tomato paste and continue moving the meat around the pan.

When the water has come to a boil, add pasta and boil until al denté, about eight minutes.

Drain and then add rapini to the pan, stirring to coat in pan juices. As pasta finishes cooking, add beans and lemon zest and juice, then add pasta. Reserve some of the pasta water in case the pan becomes too dry.

Add parsley and cheese. Taste, and adjust seasonings as needed. Serve with additional cheese.

Something like mujadara, only French, kind of.

~ wellfedemily ~ 6 Comments

Oh, Meatless Monday. If you fell on any other day, I would have a much easier time. Around 2:00 this afternoon, I was pretty sure we were pretty much going to have grilled cheese sandwiches for dinner. But the thing about having a food blog is that at least a couple of times each week one must make an effort to eat something interesting, or, at the very least, to pretend that she hasn’t been eating an inordinate number of sandwiches, because eating only sandwiches won’t help anyone out of any rut.

And I am in a rut.

This happens every so often, usually during the longest-feeling part of a season when I really just don’t feel like eating whatever’s in season any longer. At the start of winter I cannot get enough root vegetables; by the end of February, the rose in my cheeks isn’t the brisk arctic air but too goddamn many beets. There will be radishes soon, and asparagus, and pea shoots, and peppery little leaves of watercress. I have never been particularly patient.Also I don’t like the cold, and I am bored with my puffy jacket, and all my boots need to be resoled. Whine, whine, whine. It’s possible that I am laying blame for my rut on the weather and the root vegetables when the problem is me. Nick has indicated that’s likely the case, and that I am a malcontent at my worst, and contrary much of the time. I maintain that I’m charming and delightful, but he did not nod in agreement.

So because we cannot live off of grilled cheese alone, winter vegetables will have to do for now. And why not coax the best out of them?

I first heard about mujadara from Orangette. For the uninitiated, mujadara is a simple dish of rice and lentils bound by the rich sweetness of deeply caramelized onions. Made from pantry staples, it’s comfort food for a dark grey day, and the constant sizzle of onions for close to an hour is soothing, and you can eat it with a side of greens dressed in a squish of lemon and it’s really very nice.

But why stop there? Why not pull out that celery and those carrots that have been languishing in the crisper? Why not add a touch of smoke, a pinch of vigour? Yes. Pinçage. Let’s do that. Here’s a variation on the mujadara theme, a twist that will placate those dull feelings until the first tips of asparagus finally grace your plate.

Rice and lentils with pinçage

(Serves four, or six as a side dish.)

  • 1 1/2 cup basmati rice
  • 1/2 cup French green lentils
  • 1 bay leaf
  • 4 tbsp. olive oil, divided
  • 1 1/2 tsp. salt, divided
  • 2 cups diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 Granny Smith apple, peeled, cored, and diced
  • 2 cloves garlic, minced
  • 3 tbsp. tomato paste
  • Salt and pepper, to taste

In a medium pot, combine rice, lentils, bay leaf, one tablespoon of olive oil, and one teaspoon of salt with four cups cold water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and cook for 20 minutes. Remove from heat and keep covered.

Meanwhile, heat three tablespoons of olive oil in a large pan over medium high heat. Add onion, carrot, celery, and apple, and cook until onions turn translucent. Turn heat down to medium, and cook slowly, stirring occasionally for 30 minutes to an hour, however long it takes your ingredients to turn golden and soft. Add salt once veggies begin to brown. I let mine go until they’re barely recognizable as their former selves, until they are dark and black in bits and they smell sweet and faintly smokey.

Add the garlic and the tomato paste, allowing it to dry to the bottom of the pan but not to burn. Keep it moving, tossing the veggies to coat in the sauce. When you’ve reached this point, you’ve got a pinçage (although technically a real pinçage wouldn’t have apples in it … technically, shmechnically).

When the bottom of the pan looks pretty dry, add rice and lentil mixture (removing bay leaf). Pour about a cup of water into the pan to deglaze. Doing this will release the flavour of your pinçage into the rice, coating it saucily.

Serve sprinkled with fresh parsley.

Beet risotto.

~ wellfedemily ~ 6 Comments

Last year we didn’t do much about Valentine’s Day because we’d just gotten Molly the Cat and felt an urgency to be home with our cute little ball of fur. I don’t think we’ve ever done much about Valentine’s Day; the sentiment is nice but I feel sort of silly about it. It’s just the two of us all the time, you know?

We’ll go out later this week, when the restaurants are quiet and we’re not surrounded by moon-eyed couples sitting on the same side of the booth, which makes me irrationally angry, which is the opposite of how you’re supposed to feel on February 14. Seriously – can’t they hear each other chew when they sit like that, and doesn’t that just shoot the romance right in the foot?

But I do like a good theme. So tonight, even if we weren’t celebrating, we did recognize the day, and Meatless Monday, with a plate of lusty, blood-red risotto. It was both virtuous and decadent, with its vegetable stock and beets and butter and Manchego cheese, and it came together in the 30 minutes Nick spent tidying the kitchen. Add a little red wine on the side, and there’s no better way I can think of to spend a Monday Valentine’s Day.

Beet risotto with Manchego

  • 1 tbsp. olive oil
  • 2 tbsp. butter, divided
  • 1/2 tsp. red chili flakes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 1 tsp. smoked paprika
  • 1/2 cup dry red wine
  • 1 medium beet, peeled and finely shredded
  • 3 to 4 cups warm vegetable stock
  • 1/2 cup shredded Manchego cheese
  • Salt and pepper, to taste
  • Handful chopped fresh parsley

Heat stock until boiling, then reduce heat and maintain a gentle simmer.

In a heavy-bottomed pan over medium-high heat, heat oil and melt the first tablespoon of butter with the red chili flakes. Add onions and garlic, and cook for two to three minutes, until onions are translucent. Add paprika and rice to pan, stirring for about a minute, or until rice grains turn opaque. Add the wine.

Add shredded beets, and cook until wine has been completely absorbed.

Add one cup of the warm vegetable stock, stirring frequently until liquid is mostly absorbed. Repeat with an additional cup of stock, and then repeat again with one to two more cups as needed. Test your rice for tenderness – if it is al denté, great. If it isn’t, just pour in a little bit more stock, as needed, and let it absorb into the rice. I almost always need the full four cups of stock.

When rice is ready, stir in butter and Manchego cheese. Taste, and adjust seasonings quickly, as needed. Stir in parsley, and serve hot, with additional Parmesan cheese and a light sprinkling of chopped fresh parsley.

And Happy Valentine’s Day. However you did or did not celebrate it, I hope you had a lovely evening and ate something you really liked, in the company of someone you really like, whether it was you alone or with someone else.

 

Meatless hot and sour soup.

~ wellfedemily ~ 4 Comments

In the aftermath of yesterday’s chaos, Nick spent today on the couch, fielding phone calls from everyone in the world and suggesting today was the day I take charge of his correspondence. No luck with that, so every 30 minutes he’s telling the same story. The cat seems to sense something is wrong, and has been his constant companion. I am helping by drinking all the wine.

We still had yesterday’s groceries in bags as I’d just shoved them into the fridge before running out to the ER, and since my only outing all day was  to get Nick’s prescription, I figured we might as well do Meatless Monday over.

We’ve been battling colds (it’s starting to feel like like we’ve always been battling colds), so soup was what we wanted yesterday, specifically hot and sour soup, and to be able to eat within fifteen minutes of arriving home after a long day. I picked up some fat white mushrooms and some crisp-looking bok choy, and couldn’t wait to eat.

You could use cabbage, if that’s what you’ve got, or any leafy green thing you have on hand. The point here is ease while still making a dinner that’s somewhat interesting. This is a short-cut version of the kind of hot and sour soup I’d have delivered if it didn’t take so little time to make, a soup that captures the gist of what I’m after when I’m after salt and spice and tang, and it makes enough for four to six people. This is the basic recipe, but if you like it hotter, or sourer, or if you prefer a bit of lemongrass, or chicken or pork instead of tofu, there’s room for creativity and adaptation.

Meatless hot and sour soup

  • 1 tbsp. sesame oil
  • 1 tbsp. minced fresh garlic (heaping)
  • 1 tbsp. minced fresh ginger (heaping)
  • 1/2 cup soy sauce
  • 1/3 cup rice vinegar
  • 2 to 3 tbsp. sriracha, or to taste
  • 2 tsp. honey
  • 8 cups vegetable stock
  • 1 block tofu, cubed
  • 3 cups thinly sliced bok choy
  • 2 cups sliced mushrooms
  • Salt and pepper to taste
  • 1 egg, beaten
  • Bean sprouts and chopped scallions and cilantro for garnish

In a large, heavy-bottomed pot over medium-high heat, cook garlic and ginger in sesame oil until fragrant. Add soy sauce, vinegar, sriracha, and honey, and stir to combine. Let simmer one to two minutes, until reduced by a third. Add stock.

Bring to a boil, then reduce heat slightly so that liquid comes to a simmer. Add tofu, bok choy, and mushrooms, and let cook three to five minutes, until bok choy has wilted. Taste, adjusting seasonings as needed. I used homemade stock, so I had to add a little bit of salt. If you’re fighting sniffles, a little more hot sauce might be a good idea.

Stirring the liquid in the pot, pour the egg in a steady stream, swirling the liquid so that the egg forms many strands. If you don’t keep the liquid moving, the egg will form an unappetizing-looking glob.

Serve immediately, garnished with bean sprouts, scallions, and cilantro as desired. I bring out the bottle of sesame oil and the sriracha as well.

Orange upside-down cake.

~ wellfedemily ~ 15 Comments

It was plum season when I wrote about upside-down cakes, and I mentioned then that you would want to try making upside-down cakes with oranges in the wintertime. I love being right – and with oranges baked in caramel, how could you go wrong?

On an unrelated note, the lighting in my apartment continues to be terrible, despite my best efforts, so even with my shiny new camera the photos are turning out yellow. If this is something you can solve for me with a simple explanation (Fuji FinePix JX250, in the hands of an unskilled clicker), I will love you forever AND be your best friend.

Anyway.

When I got home from work I was too tired to do anything about feeding myself, so I slumped onto the couch with a can of room-temperature PBR and watched RapCity while Nick made merely adequate grilled cheese sandwiches for dinner. For an hour or two I was resigned to an evening of staring blankly at the TV with my mouth hanging open.

Then Nick went out to play boardgames with his boyfriends, and I felt repentant for my earlier uselessness but also disinterested in washing dishes or bending over to collect his socks from the floor, so I made a cake.

This is a variation on October’s upside-down cake, as I’ve decided that cornmeal is what I am in the mood for. You could make it with the other cake if you want, but the yellow of this version is nice, and the citrus in the batter brightens it up enough that you’ll almost forget you haven’t seen sunlight in a month. It’s just about healthy, with its corny base and orangey top, and something about it tells me it will be as satisfying reheated for breakfast tomorrow morning as it was fresh from the oven tonight.

Orange upside-down cake

Top:

  • 3 to 4 small navel oranges or blood oranges (or a combination)
  • 1/4 cup unsalted butter
  • 3/4 brown sugar
  • Pinch salt

Cake:

  • Zest of one orange
  • Zest and juice of one lemon
  • 2/3 cup yellow cornmeal
  • 2/3 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. honey
  • 1 cup milk
  • 1 egg

Preheat oven to 375°F.

Using a knife, peel your oranges. Cut slightly on the diagonal, running the blade along the flesh of the orange, being careful not to leave any of the bitter white pith behind. Slice oranges horizontally to about 1/4″ thick. Test to be sure they fit into the bottom of a 9″ cast iron pan; they should fit comfortably with only nominal overlapping. Set aside.

In a bowl, combine orange and lemon zests, cornmeal, flour, baking soda, and salt. In a separate bowl, whisk together lemon juice, melted butter, honey, milk, and the egg.

Place the 9″ cast iron pan over medium high heat, melt butter and sugar together until bubbling. Turn the heat off, and carefully add orange slices, placing them evenly across the bottom of the pan.

Whisk wet ingredients into dry ingredients, and pour into pan on top of the butter-sugar-orange mixture.

Bake for 25 to 30 minutes, until top is golden, edges appear crisp, and caramel has bubbled through in places.

Let stand five minutes, then carefully turn out onto a serving plate. Let cool for 15 minutes before serving.

PS – Lisa over at Sweet as Sugar Cookies asked me to share this at her linky party. Since I like parties and adjectives that end in “y,” I said yes. Go check out her line-up of awesome desserts!

Lentils with bacon.

~ wellfedemily ~ 9 Comments

Nick is a pretty, pretty boy, with bright blue eyes and dimples, and he’s tall and I met him in poetry class in 2006. He was literate and a looker, and that’s all I thought I needed. We started dating in 2007, and shortly thereafter I learned that he fished. And then I learned that he hunted. We were engaged almost immediately, and I’m still surprised I wasn’t the one who asked.

For the past couple of years, we’ve had our freezer stocked with wild local venison, and I can’t think of a bigger thing to brag about. Last year Nathan, my brother-in-law, brought the deer home and we got a portion – a few pounds of ground meat and some backstrap. This year, he and Nick got the deer together a little north of Princeton, BC, and so we have half a deer to call our own, portioned into roasts, chops, stew meat, and ground, and it is some of the most flavourful meat I’ve ever had. Once you try the meat of an animal that’s lived a happy life and that’s been fed its natural diet, there’s no going back to that cruelly treated but cheaper feedlot stuff. This is beautiful meat, dark and lean, wild-tasting but not gamey. If it’s possible, I am more into Nick now that he’s bringing home wild game than I was when our teacher was comparing him to John Thompson and Ezra Pound. The good meat more than makes up for Nick’s faults, which I would later discover include teeth-grinding, wrong-part-of-the-toothpaste-squeezing, and drinking the last of anything I might have wanted in the fridge, among other things.

I’ve deviated a fair bit from what I wanted to tell you, and I hope you’re not disappointed that the thing I sat down to write about here was lentils. I made a venison sirloin tip roast tonight, and it was flawless, cooked perfectly and seasoned with black pepper and rosemary, but to be honest I didn’t write the recipe down and now I’ve forgotten it. I was intent on telling you about the lentils, which Nick groaned about when I suggested them, but which he later helped himself to seconds of, and even though I planned for there to be four servings of the stuff, there ended up only being two.

If you’re going to make these as your side dish, maybe make a salad as well, so there’s enough to go around. These lentils are spicy, warming, a little tart, and taste of bacon, so don’t underestimate their appeal.

Lentils with bacon

(Serves four as a side-dish.)

  • 4 strips bacon, chopped
  • 2 tbsp. olive oil
  • 1/2 onion, finely chopped
  • 1/2 tsp. red chili pepper flakes
  • 3 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 1 19 oz. can lentils
  • 1/2 tsp. kosher salt (or to taste)
  • 1/2 cup chopped fresh parsley

In a large pan over medium-high heat, cook bacon until crisp. Remove bacon to a plate lined with paper towel, and drain all but one tablespoon of fat from the pan.

Add olive oil to pan.

Add onions to pan, and fry until translucent. Add chili flakes, garlic, and lemon zest, and cook until fragrant, about a minute. Add lentils, and then squish lemon juice over top. Add salt, and cook until lentils are warmed through and beginning to brown, about two minutes. Taste, adjust seasonings, and then add bacon back to the pan. Add parsley, and cook until leaves have brightened, 30 seconds to a minute, and then serve.

These are excellent alongside roasted meat, but they’d also be pretty fabulous on their own with some buttered crusty bread, or with some roasted winter vegetables for a mostly wholesome weeknight meal. The recipe is easily doubled, but if you do double it, taste as you go before doubling the lemon; the zest and juice of two lemons might be a lot more than you’ll need.

 

Salmon and mushroom casserole, or “Salmon Balls.”

~ wellfedemily ~ 8 Comments

One of the first dinners I ever made came from one of my mom’s Company’s Coming cookbooks – I don’t know if you can get those books in the states, but at one time everyone’s Canadian mother had them; I remember a row of them in the pantry cupboard, each book’s plastic spiral-bind a different colour. The recipe was for “Salmon Balls,” which I’ll admit does not sound tremendously appetizing. But it was, as it was little more than rice, canned salmon, and Campbell’s Cream of Mushroom soup. It was salty, creamy, and very comforting – perfect for one of these Canadian Januarys.

Of course, some things have changed, and around here we’re not really big on canned soups or heavily processed foods in general. I believe very strongly that if something’s going to be bad for you, it should be bad for you for the right reasons. This is why there are things like triple-creme brie, bacon, and bourbon. Besides, this version isn’t really bad for you, if you don’t eat it all the time. The ingredients are pronounceable, and you can easily substitute the things you aren’t sure of. Where I used a cup of sour cream, you could just as easily use yogurt; where I used white rice, you could use brown and adjust the cooking time. I’ve also crammed a few extra veggies in, so bonus points for that.

Also, this easily uses up a plateful of leftover fish, which earns you double bonus points.

But since it’s January and the whole city’s covered in a thick slurp of beige slush, there’s little reason not to go ahead and use the sour cream and white rice. Maybe you also have a hole in the sole of your boot and your work pants didn’t make it into the laundry this week and your hair just hates this weather – there are so many reasons to indulge right now, and who’d blame you?

Salmon and mushroom casserole

(Serves four to six.)

Salmon:

  • 1 lb. cooked salmon, chilled, bones removed
  • 1/2 cup uncooked long-grain white rice
  • 1/2 cup finely grated carrot
  • Half of one onion, finely chopped
  • 1/4 cup minced celery
  • 1/4 cup chopped fresh parsley
  • Zest and juice of one lemon
  • 2 eggs
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper

Mushroom cream sauce:

  • 2 tbsp. olive oil
  • Half of one onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 lb. mushrooms, chopped
  • 1 tsp. dried savory
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. ground black pepper
  • 1/8 tsp. cayenne pepper
  • 2 tbsp. all-purpose flour
  • 1 1/2 cups milk
  • 1 cup sour cream
  • Salt, to taste

Preheat oven to 350°F.

In a large bowl, combine salmon, rice, carrot, onion, celery, parsley, lemon zest and juice, eggs, olive oil, salt, and pepper. Mush the whole thing together with your hands until thoroughly combined. Form into balls about an inch and a half in diameter (you should end up with 14 to 16), and set aside.

In a large pan over medium-high heat, add oil and onions and cook until onions are translucent, three to five minutes. Add garlic, mushrooms, savory, Worcestershire sauce, pepper, and cayenne, and cook until mushrooms have sweat and no liquid remains in the bottom of the pan, about another five minutes. Add flour, stir to coat, and then add milk and sour cream. Cook until liquid comes to a gentle boil. Taste, and adjust seasonings as needed.

Ladle a small amount of the cream sauce into the bottom of a 1.5- to 2-quart casserole dish. Line the bottom with a layer of balled salmon, then ladle half of the remaining sauce over top. Place remaining salmon balls over top, and then top with remaining sauce.

Cover, and bake for one hour. If you’re using a casserole dish that doesn’t have a bit of an edge to it, place the dish on top of a cookie sheet before putting it in the oven, as the sauce will bubble up around the sides.

Serve over rice, with a sprinkling of fresh parsley.

Also, if you haven’t voted and my relentless (if self-conscious) badgering hasn’t turned you off this blog completely, please visit the Canadian Food Blog Awards voting page and select Well fed, flat broke. Voting will close this Saturday, January 15. After that, I’m pretty sure we’ll go back to business as usual.

Which, you know, means a lot of photos of my cat, which are completely out of context for a food blog.

Peas and carrots.

~ wellfedemily ~ 3 Comments

Remember those bags of frozen peas, corn, and carrots, where each bit of vegetable was the same size and roughly the same hue? Do they still exist? We had them a lot in the early 90s – it seems everyone did – and the watery corn tasted just like the watery carrots which were the same texture as the peas, and it was weird. To this day I’m not really sure how I feel about corn. Still, I always have a huge bag of frozen peas on hand. Mostly because I am clumsy and bump into things a fair bit, and because I am an arthritic old lady and a bag of peas is better and cheaper than an ice pack. It’s also easier to justify a big bowl of fluffy, buttered white rice if you throw a handful of peas into the pot right at the end. And peas and carrots – well, you know how they go together.

Carrots are just like candy right now, brightly coloured and sugar-sweet. There are bunches in every shade of red, orange, and yellow – I’ve been buying them up and hording them for snacktime, but they are magic cooked in a bit of butter and tossed with coarse salt, black pepper, and fresh herbs. Go get some for yourself, and turn them into a simple side. You’ll find this dish is a huge improvement on that childhood dinner staple, with no frozen niblets to yuck it up.

Peas and carrots

(Serves four as a side.)

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 cups chopped carrots, 1/4-inch thick (the smaller ones sold by the bunch are best)
  • 2 cups frozen peas
  • 1/2 cup chopped fresh parsley
  • 1 tsp. crumbled dried mint
  • Salt and pepper, to taste

In a medium frying pan, heat butter and oil over medium-high until butter melts and begins to bubble. Add carrots, and cook until just soft, stirring frequently, six to eight minutes. Add peas and cook for an additional five minutes. Peas should be soft but still bright.

Add parsley and mint, and salt and pepper. Taste, and adjust seasonings as needed.