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- Ingredients
- Potatoes, 4-5 large
- Salt and pepper, or just seasoning salt
- Tartar sauce, 3-4 Tbsp.
- Olive oil
- Broccoli, one small head, cut into florets
- Salmon pieces, about 2-1/2 cups (or lightly smoked salmon)
- Roma tomatoes, about 3 of them, chopped
- Chives, dried or fresh, about 1 tsp. dried
- Salt and pepper
- Juice of 1/2 lemon
Preheat oven to 400 degrees F. Prepare a shallow baking dish with non-stick spray. [I use a 9″ ceramic pie pan.]
Boil potatoes until soft. Strain potatoes and season with salt and pepper (or seasoning salt). Mash the potatoes. Stir tartar sauce into the mashed potatoes. Stir about 1/2 Tbsp. olive oil into mashed potatoes. Spoon the mashed potatoes into the prepared baking dish and tamp it into the bottom and sides with a spoon or rubber scraper. Drizzle with olive oil. Bake at 400 degrees F for 20-30 minutes, until golden.
Steam or broil or otherwise cook broccoli. Set aside.
Stir together salmon, tomatoes, chives, salt and pepper, and lemon juice. Set aside.
Remove potatoes from oven and arrange broccoli over the top. Scoop the salmon mixture over the top of the broccoli. Bake an additional 15-30 minutes at 400 degrees F, until fish is cooked.
*Lightly Smoked Salmon . . . Spread one salmon filet with Dijon mustard and then sprinkle with salt and pepper (heavy on the pepper). Smoke at 225 degrees F for 1-1/2 hours. Good to go.
NOTES: This recipe started from Jamie Oliver. I have SO MUCH salmon. I had lightly smoked a salmon filet, but then realized I wasn’t having a dinner party so what would I do with it all. Improvise! I couldn’t really figure out where Jamie Oliver was headed just by reading the recipe, but once I started making this, I was like, “Oh, I get it!” So, that time I used smoked salmon instead of regular. It was already “cooked” instead of raw. I didn’t use any prawns because, well, I have SO MUCH salmon. I get salmon from my friend Sandy, and she had sent me a couple frozen bricks of boneless salmon meat. Another time, I used nearly the whole brick making this. It’s perfect! I didn’t have cherry tomatoes, so I used Romas instead. And on and on it goes. Mixing tartar sauce with mashed potatoes was the real mind-blower, but it’s great! I cannot overstate how flavorful this dish is, a mix of earthy and tart. Try it!
- Ingredients
- 2-3 large potatoes
- 1/3 cup milk, approximate
- Salt and pepper
- Olive oil
- 2 cups finely sliced cabbage
- 1 cup shredded carrot
- 1 egg
- 1/2 cup flour
Make mashed potatoes: Cut the potatoes into manageable chunks for boiling and boil until they are cooked. While they are still warm, mash them and stir in milk until they are a firm mash, not too loose. Stir in salt and pepper.
While the potatoes are cooking: Heat olive oil in skillet and stir fry cabbage and carrots until very soft. Sprinkle with salt and pepper.
Stir the cabbage and carrot mix into the mashed potatoes and mix together very well. Set aside to cool to room temperature.
Mix the egg and flour into the mashed mixture.
On an oiled medium-hot griddle, dollop about 1/4 cupfuls of mix. Spread the batter around to make the cakes about 1/2″ thick. Once the bottoms are browned, flip over and brown the other side. Make sure the cakes are heated through by using a medium temperature so they don’t get browned too quickly. Yield is about a dozen cakes.
NOTE: These are an excellent side dish for roast chicken or beef stew. I had leftover potatoes, cabbage, and carrots from a corned beef dinner one St. Patrick’s Day and I made these cakes the next day. Wow! They are really tasty. Another time, I added scallions. I suppose you could jazz them up with any number of vegetables or flavorings. In the photos, I used rendered chicken fat/butter to fry my cakes. I had browned a whole chicken in butter and instead of discarding the fat, I fried the cakes in it. These could be made gluten-free by using gluten-free flour instead of regular flour. The dish isn’t at all fussy, so do what you want! I also like these leftover cakes served with eggs for breakfast.
- Ingredients
- 2 Tbsp. sesame oil
- 1 Tbsp. minced ginger
- 1 Tbsp. minced garlic
- 1 carrot, chopped
- Optional: other vegetable, chopped (mushrooms, bok choy, zucchini, spinach, etc)
- 3 cups broth
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 Tbsp. shiracha
- 8-12 oz. frozen potstickers (Japanese gyoza – dumplings)
In a medium saucepan, heat sesame oil. Stir in ginger and garlic and saute until fragrant, a minute or so. Stir in carrot and optional vegetable, if using. Stir fry awhile longer. Stir in broth, vinegar, soy sauce, and shiracha. Bring to a boil and then simmer until vegetables are cooked through. Stir in potstickers and bring to a boil again. Simmer until potstickers are cooked/tender, about 8 minutes. Serve. Serves 2-3 depending upon how hungry they are.
NOTES: The recipe originated at Wholesomelicious, where she created the perfect hot and sour soup base. I’ve made this many times now and each time is different, except for the proportions of sesame oil, ginger, garlic, broth, vinegar, soy sauce, and shiracha. Everything else, I just throw in as I go. I’ve used leftover chicken, yellow squash, spinach, and celery. What you see pictured here is boy choy as the optional vegetable. Wholesomelicous uses mushrooms and a vegetable broth. You can make this vegetarian by using vegetable broth and vegetable potstickers. I cannot emphasize enough how perfect the soup base is. You wouldn’t even have to add postickers if you simply want a hot and sour soup base. It’s absolutely delicious, no matter what you put into the soup.
- Ingredients
- 1 3-oz. package of ramen noodles (discard seasoning packet)
- 2/3 cup sliced almonds
- 2 Tbsp. sesame seeds
- 16 oz. shredded cabbage, or a bag of coleslaw mix
- 1 cup shredded carrot
- 4 scallions, thinly sliced
- 2 mandarin oranges, sectioned and then sections sliced in half
- Dressing
- Dressing Ingredients
- 1/4 cup rice vinegar
- 3 Tbsp. olive oil
- 2 Tbsp. honey
- 1 Tbsp. soy sauce
- Salt and pepper to taste
Break ramen noodles into pieces. In a 425 degree F oven, on a sheet pan, toast noodles and almond slices for five minutes. [I put parchment paper on my pan, but probably didn’t need to do so.] Sprinkle sesame seeds over all, and return pan to oven for 1-3 minutes, watching closely, until everything smells great and looks golden brown. Remove from heat and set aside to cool to room temperature.
Whisk together dressing ingredients.
When ready to serve, mix together all ingredients and serve immediately. Yield is about 8 servings.
NOTE: The recipe originated at Well Plated by Erin. What makes the dish delightful is the crunchiness. It starts softening immediately, so you want to serve as soon as you add moisture to the ramen noodles. The salad does save under refrigeration, but it’s a different kind of salad then with soft noodles. I have made this using different recipes, ones that required a cooked dressing so the process had to begin too far ahead. I really like this recipe because it’s super easy. It makes a good potluck dish because that single package of ramen goes such a long way.
Foods Passion 