A Peek in My Cart January 18 – 24

I’m in the mood to be in the kitchen this week – lots of great recipes!

Monday – Pot pies and coleslaw

W loves steak and kidney pie. I tried a veggie version by Amy’s. Two words: not good. Ok, the filling was passable but the crust was cardboard. I’ll leave the pot pies to the carnivores.

The meal was saved by a quick, tasty coleslaw. I simply use my Cuisinart with the shred blade. Shred red cabbage and carrots. Top with bottled salad dressing – voila – instant winter salad!

Tuesday – Bean burritos

 I love this meal. Canned refried beans; fried bell peppers, mushrooms, and onions; salsa; sour cream; avocado; grated cheese. All good!

Wednesday – Salmon cakes with coleslaw

This is an amazing, fast meal. See Monday for how to make the coleslaw.

Salmon Cakes

From: The Joy of Cooking, 1953 Edition

This is a favourite, fast, easy, pantry staple recipe. After realizing how easy (and cheap) fish cakes are to make, I don’t pay a premium for them in restaurants anymore.  It’s from my Grannie’s dog-eared copy of the Joy of cooking. Serve with a quick, simple salad to round out the meal.

1 large or 2 small cans salmon

2 eggs

½ cup cracker crumbs

1/8 teaspoon paprika (I use more)

Butter

1. Put approximately 4 crackers in a Ziploc bag. Crush into crumbs.
2. In a medium-size bowl, beat the two eggs. Add the cracker crumbs, canned salmon, and paprika. Mix well.
3. Heat a large frypan over medium-high heat. Melt a generous pat of butter in the pan.
4. With your hands, form the salmon mixture into cakes. Fry in the butter, flipping once, until both sizes are golden brown.
5. Serve immediately.

Thursday – Kale, mushroom and shallot fritatta, served with a toasted bagel

Yes, my go-to fritatta. Tonight I made it with kale, mushrooms and shallots, topped with old cheddar. I think that a regular onion would have been better than the shallot – the shallot was too delicate with the other strong flavours.

Friday – Antipasto plate, halibut, pineapple and blood orange upside-down cake, wine

We joined another couple for a beautiful dinner at Grub on Main Street. The halibut was served on salad and house-made gnocci. Best of all was the amazing upside-down cake!

Saturday – Spinach and orzo pie 

This is an old recipe of my Mum’s. I had forgotten all about it until I was shopping at Bosa (Italian grocery) and spotted the orzo. I loved it as much as I remembered and W was a huge fan!

Spinach and Orzo Pie

From: Jenefer Yarker

To save time, get the pot of water on. Prep the rest of the ingredients while you are waiting for the water to boil.

1.5 cups orzo

2 eggs, beaten

1 cup spaghetti sauce (or strained tomatoes with added Italian seasonings)

1/3 cup grated parmesan cheese

10oz package frozen spinach

½ cup ricotta cheese

¼ teaspoon nutmeg

½ cup shredded mozzarella cheese

1. Cook orzo in a pot of boiling water – 5 to8 minutes. Drain.
2. Preheat oven to 350 degrees F.
3. Combine cooked orzo with beaten eggs, ½ cup spaghetti sauce, and parmesan cheese.
4. Lightly grease a 9-inch pie plate. Spread orzo mixture over the bottom and up the sides of the pie plate, to make a crust.
5. Cook spinach. Drain well. Stir in the ricotta and nutmeg.
6. Spoon spinach mixture into the pie plate. Spread remaining spaghetti sauce over spinach mixture.  
7. Bake for 30 minutes.
8. Remove from the oven and top with mozzarella. Return to the oven 5 minutes or more until the cheese is melted.
9. Let stand for 5 minutes before serving.

Sunday – Salmon with roasted vegetables

Salmon with Roasted Vegetables

From: Cook Great Food, Dietitians of Canada

I recommend making extra veggies; that way you’ll have leftover roasted veggies for lunch or dinner the next day. If you make extra veggies add a bit more olive oil and up the thyme to 2 teaspoons. I’m a bit lazy, chopping my veggies in bigger pieces, so I roast my veg for about 25 minutes before adding the salmon.  

Serves: 2

1 tbsp olive oil

2 tsp minced garlic

1.5 tsp dried thyme

1 cup diced, peeled sweet potato/ yam

1 cup diced zucchini or red bell pepper

1 cup diced parsnip or potato

2 tbsp lemon juice

¼ tsp black pepper

Salmon fillet – enough for 2 people (250 – 375g)

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a small bowl, stir together olive oil, garlic and 1 tsp of the thyme. Place sweet potatoes, zucchini and parsnips in a baking dish. Sprinkle with oil mixture and toss to coat. Spread out veggies in a single layer and roast in oven for 15 minutes. 
3. In the bowl used for the oil mixture, combine remaining thyme, lemon juice and pepper. Brush mixture over salmon.
4. Remove veggies from oven and stir. Place salmon, skin side down, on top of the veggies. Bake for 10 – 15 min or until fish flakes easily with a fork.