This is another salmon dish but had to share as it was such a super easy lunch/dinner to make, I can't believe not having made it before now. Plus, it was tasty and very economical. At some point during the week we always end up with leftover potatoes in the fridge - such a great way to use them up. Although, not sure how mashed potatoes would work in this recipe as these were pretty delicate, so make sure the pan is good and hot and cook a good 7 minutes per side.
1 rounded cup mashed leftover large baked potato
1 213 gram can wild salmon, drained bones removed
1 egg - whisk with a fork
2 green onions, diced, or 1 large green onion
1/2 tsp. dried dill - or more to taste
1/4 tsp. Old Bay Seasoning
2 Tblsp. mayonnaise
Extra Virgin Olive Oil - for frying
In a medium sized bowl combine the mashed potatoes and drained salmon. Use a fork to break it all up mixing together. Add the rest of the ingredients - mix. Shape into patties, cover in plastic wrap and refrigerate 15-30 minutes.
Heat up a non stick pan with a good drizzle of EVOO on medium high heat. Once good and hot, cook each side about 7 minutes. (turning the salmon cake 1/2 way around in the pan to cook evenly to a nice golden brown) Serve hot with any other vegetable side dish or a salad. Can also be served with tartar sauce or pesto sauce. Super easy, super quick, and an inexpensive meal all in one!
For some reason we rarely ever see fresh Veal in our grocery stores, however, using chicken in this dish was wonderful. This would also be lovely with boneless pork chops too.
This was such a quick easy meal to prepare - great for those busy days. Just steam up some veggies, potatoes, toss together a salad, cook the chicken and dinner is ready.
2 skinless boneless organic chicken breasts
1 cup Gluten Free breadcrumbs (I use Udi's - freeze the crusts, take out what you need, thaw, then blitz in the food processor)
1 egg - lightly whisk
1 tsp. garlic powder
1 tsp. dried thyme
1/8 cup Parmesan Cheese
salt and fresh cracked pepper
minced Italian Parsley
3 Tblsp. Extra Virgin Olive Oil
Add the breadcrumbs, seasonings, and Parmesan Cheese to a plate and mix well with a fork. Heat up a cast iron pan on medium high heat with the EVOO.
Place each chicken breast between a layer of plastic wrap. I used a rolling pin to pound the breasts - 8-10 good pounds to flatten to 1/2 inch or so.
Dredge the chicken in the egg first, then add to the bread crumb mixture pressing in the chicken breast to coat well. Once your pan is nicely heated add the chicken breasts and cook about 6 minutes per side or until tender and cooked through. Serve with a sprinkle of fresh parsley and a good drizzle of fresh lemon juice to accompany any side dishes.
As mentioned in previous posts, I have been cooking Vegetarian meals about twice sometimes three times a week. Recently, we found this at our local grocery store:
No paid advertisement here....just wanting to share something yummy - a lovely basmati rice/quiona blend vegetarian meal. Next to dried pasta, this is the only thing in my pantry that comes in a box. Even then, I completely change up the dish by adding a whole bunch of other delicious, fresh, organic ingredients. By the way, any vegetable here will work: diced green peppers, artichoke, zucchini, to name a few.
Admittedly my way of cooking this Vegetarian Paella takes about 30 minutes cooking time, if you prepare the vegetables and lentils ahead of time. Still - a time saver compared to some dishes made from scratch. You will notice in the recipe to follow, I have added NO extra salt to this dish as it is salty enough. By getting the ingredients ready ahead of time this makes for a delicious Vegetarian meal that is fairly quick and simple. On that note: I have made a discovery that is new to me. I cook up 1 cup of green lentils ahead of time: 1 cup lentils, enough water to cover by 1 inch and 1 Bay Leaf. Cook 20 minutes, lid on at a simmer, then drain and allow to cool. Cooked lentils freeze beautifully so you can always have them on hand for any number of dishes.
For this dish the recipe is as follows:
2/3 cup cooked green lentils
1/2 a chopped onion
4-5 Tblsp. Organic Extra Virgin Olive Oil
4 minced garlic cloves
1/4 cup of diced carrots - dice small
3 Tblsp. diced celery
1 roma tomato - diced small
4 crimini mushrooms, diced
1 box of Vegetarian Paella
3 cups low or no sodium vegetable stock
fresh cracked pepper
In a medium sauce pan, bring the stock to a boil, and add in the Vegetarian Paella - stir with a fork to combine. Then turn down to a simmer - simmer for 17 minutes lid off stirring occasionally until most of the liquid is absorbed. Turn off the heat, cover and let sit about 5 minutes.
Meanwhile heat up a medium sized dutch oven on low/medium heat with the EVOO. Add in the carrots and celery. Saute about 5 minute. Then add in the onions, garlic, mushrooms, and fresh cracked pepper. Continue to saute for 10 minutes.
Add in the diced tomato and continue to saute for another five minutes.
Now the Paella is cooked - add to the sauteed vegetables and mix well. Serve alongside any side dish of vegetables. We had lightly sauteed fresh Swiss Chard with this dish...fresh from the farm in February! 🙂
This is the easiest, fastest, pasta dish I know how to make. It is for those days when you have been busy all day, too tired to cook, and just need some quick comfort food. It is also very versatile....add different fresh herbs - in the summer I use fresh tomatoes and fresh basil from the garden, rosemary is lovely too. Also, any fresh minced green is lovely - spinach, collard greens, swiss chard, kale are all delicious in this dish. In my house, this is what we consider Fast Food. What are some Fast Food Meals made in your kitchens?
1 package Gluten Free Spiral Noodle Pasta
1 28 oz. can whole tomatoes (I slice the tomatoes into bite sized pieces)
1/2 a large onion roughly chopped
4 minced garlic cloves
handful of fresh minced Flat Leaf Italian Parsley
1 tsp. dried Basil (or 2 Tblsp. fresh Basil) and ground Fennel
Salt and Pepper
While the pasta is cooking, heat up some olive oil in a dutch oven low to medium heat. Add in the onion, garlic, sauteing to sweat out. Then add the dried seasonings, and tomatoes with the juice. Bring to a simmer, turn the heat to low, stirring occasionally. When pasta is done, drain and add to the tomato sauce. Remove from heat, and add in the Parmesan cheese and minced fresh herbs stirring well to combine.
Having leftover cooked chicken in the fridge can be a godsend on busy days. This salad makes such an easy delicious lunch, or dinner for that matter. With fresh spring greens, ripe avocados and fresh lime juice - a perfect match of ingredients.
1 1/2 cups cooked chicken - cut into cubes
1 large avocado cut into cubes
juice of 1/2 a lime
2 big Tblsp. fresh minced cilantro
4 heaping Tblsp. mayonnaise
1 green onion, diced
1/2 of a celery rib, diced small
salt and pepper to taste
Place all of the ingredients into a medium sized bowl and mix well. Serve over fresh lettuce greens.
Now that I have finished eating this salad - I just realized, it would also be tasty with a sprinkling of toasted sunflower seeds on top. I mentioned this to my dtr. as she was polishing off the last of the salad - mouth very full - her eyes grew large while she vigorously nodded her head in agreement. We will have to try that next time!
This was a simple soup we had, just using ingredients on hand. I love having fresh homemade Chicken Stock in the freezer....makes life so much easier. From start to finish, 30-35 minutes cooking time? I had put in a 12 hour day, was too tired to think much, and on those days, soup fits the bill.
3 cups homemade chicken stock
1 28 oz. can whole tomatoes with juice, chopped
one 398 ml. can of Organic Cannelloni beans, rinsed
1 cup of Tinkyada Pasta shells, cooked as per directions
2 celery stalks, thinly sliced, leaves minced
2 minced garlic cloves
1 large onion, diced
just over a cup of thinly shredded green cabbage
1 rounded tsp. of Thyme
1 Bay leaf
1 Tblsp. AKA Miso
salt and pepper to taste
Heat up a dutch oven on low medium heat with a good drizzle of Olive oil. To the pan, add the onion, garlic, cabbage, and celery. Saute, about 10 minutes to soften. Then add in the tomatoes with juice, chicken stock, Thyme, Bay leaf, salt and pepper. Cover, bring to a boil, turn down to a simmer and cook 20-30 minutes. Meanwhile cook pasta as per directions. When pasta is cooked, add to the finished soup, and add in the Miso stirring to dissolve. Adjust for seasonings. We had this with toasted gluten free bread and cheese. Comfort food for those long, tired days.
When we were kids (my brothers and sisters), we used to love eating Sloppy Joe's. We always used leftover chili for this dinner - a quick, easy, tasty meal. For these Sloppy Joe's I decided to make them pizza flavored - served on a gluten free bun. I know there is a lot of cheese there - trust me, the pizza sloppy Joe's is under that mountain of cheese!
1/2 pound of lean ground beef
1/2 pound of lean ground pork or turkey would be good too
1 onion, minced
4 garlic cloves minced
4 crimini mushrooms, diced
14 oz. can of tomato sauce
salt and pepper
1 tsp. ground Garlic
1 tsp. dried Basil
1/2 tsp. Italian Seasoning
1/2 tsp. ground Fennel
1/4 cup Parmesan cheese
Grated Aged Cheddar Cheese
Heat up a non stick frying pan on low medium heat. Add in the ground meats, sauteing until brown. Then add in the onions, garlic, mushrooms, and seasonings. Continue to saute for another 10 minutes.
Pour in the tomato sauce, stirring to combine and check for seasonings. Simmer for 30 minutes on the lowest heat.
Remove from the heat and stir in the Parmesan cheese. Serve over gluten free buns, with a topping of shredded cheese.
This was super quick, easy and tasty. This is one of those meals to make when you don't feel like cooking. It does help to have some leftover roasted chicken, and SCD cream made (I always make a big batch, some for sweet whipped cream, and some for savory dishes like this one). I am really trying to get more organized in the kitchen, especially when I have had a busy work day. It does not always happen, but once in a while is a good start, right?
1 1/2 cups cooked leftover chicken, shredded
1 pkg. Tinkyada Brown Rice Spaghetti Pasta
1/2 a large onion diced
3 minced garlic cloves
4 minced crimini mushrooms
28 oz. can of whole tomatoes (chopped, and include the juice)
2 tsp. Basil
2 tsp. Italian Seasoning
1 tsp. dried Fennel
salt and pepper
6 Tblsp. SCD cream or regular cream
3 Tblsp. fresh minced Italian Flat Leaf Parsley
Add a good drizzle of olive oil to a dutch oven, on low medium heat. Add in the mushrooms, onions, and garlic, sauteing to sweat out, and mushrooms turn golden.
Add in the seasonings - except the fresh Parsley, then pour in the tomatoes with juice. Bring to a simmer, lid off stirring occasionally until reduced by half. About 30-40 minutes.
Half way through cooking, put the pasta on to cook, as per directions.
When the sauce is reduced by half, add in the chicken to heat through.
Drain the pasta, and add to the sauce, mixing to combine. Then add in the cream, fresh parsley and 1/2 cup of Parmesan cheese, tossing to coat. Serve with extra Parmesan Cheese. Comfort food after a long busy day! 🙂