Tuesday, June 30, 2020

Mac and Cheese Plus

So we had some mac and cheese leftover and some tomatoes (canned, because none fresh yet) and I did this:

I like mac and cheese with tomato on it. Salsa would be good, too. Mmmm, never thought of salsa on it before....

The peas are canned, too, because it was Charlie's turn. He prefers canned, and I prefer frozen, so we take turns.

Tuesday, June 23, 2020

Leftover Bowl #QuarantineCooking

So I had some leftover Southwestern-ish Casserole, corn, and green beans, so they went together to make this bowl. A "bowl" is what you make when the leftovers look sparse on a plate. I threw some cheese on top to make it look like it goes together. 

You know how it is: cheese is the rug that really pulls the room together.

So, this:

Bowl. It's what's for supper. Also: It's what was for supper last night and the night before and when-did-we-have-this-smells-okay.

Tuesday, June 16, 2020

Sort of Southwestern Stir-Fry. Ish.

I shop twice a week: once at the grocery and once at the farmers market. I don't run out for some random ingredient.

What that means is that we sometimes eat peculiar. Sometimes, it's purty dang good.

So this happened:

What the heck?

That is a stir-fry of mushrooms, kale micro-greens, avocado, and frozen eentsy shrimp over Jasmine rice and topped with chipotle powder.

It was purty dang good.

I'm posting today at my blog about black beans and rice burgers. See you there!

Tuesday, June 9, 2020

Smothered Salmon

I've never had fresh fresh salmon. I've had frozen salmon steak or filet, and I like salmon like that very much, indeed. But I was raised on canned salmon, and it's a comfort food to me.

Specifically, I love salmon patties. I open the can, drain the juice, give the juice to the cats, who heartily approve, and put the salmon -- bones and all -- into a bowl. YES, bones and all. I love crunching into those little calcium nuggets, savage that I am.

OKAY, you've got your salmon, with bones or bones removed. Add an egg, choppped green onion (spring onion, scallion), dill weed, salt, and seasoned bread crumbs.

Heat a skillet with a little oil. Form the salmon into patties, press both sides into more breadcrumbs, and fry them on each side. Recipes always say, "turning once," but turn them any damn number of times you want to. I ain't the boss of you.

We had our salmon over peas, smothered in white sauce, aka milk gravy.

I put pepper on mine, because I like pepper.

Yes, the peas are canned. I like frozen peas, but Charlie likes canned peas, so we take turns.

Monday, June 1, 2020

Chicken Salad Melt and Brussles Sprouts

My whole family loves Brussels Sprouts. Not bitter ones, but nice ones. Our #1 Daughter bought a BIG ol' bag of 'em and brought us some.

You know what's reeeeeeeeally good? What we call roasty vegetables. I'll roast dang near any vegetable that doesn't run fast enough to get away from me. I've even roasted beets. Now y'all know I hate me some beets. Beets taste like DIRT, people. So I roasted some. They tasted like roasted dirt. An improvement, but not by all that much.

ANYWAY, I had some chicken salad left over, so I loaded some on bread, covered it in cheese, and stuck it under the broiler until the cheese melted and browned.

Before that, I cut the Brussels sprouts in half, tossed them in olive oil and seasoned salt, and put them on a lined baking tray, cut side down.

You generally roast veg at 425-450F (~ 218-232C) for around 40 minutes, turning them over halfway through.

And we had this:

On my blog today, I'm posting about when the chicken salad was new.

Tuesday, May 26, 2020

Yellow Bass #Vegan -- Yes, I said Vegan

Our friends from Tennessee call this "yellow bass". It's one of our favorite summer dishes. Yes, it's too early for it to be local, but we felt a craving for comfort, so I bought some from the grocery.

What it is is yellow summer squash, sliced long-ways, dredged in seasoned flour, and fried.

So delicious! Especially with a side of kale, also from the grocery, alas.

I'm posting at my own blog today about a dish called strata and also my last Story A Day May food-related story this year.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Tuesday, May 19, 2020

Ever-Lovin' Pea Salad #QuarantineCooking

I suppose most of this blog's readers have settled into arrangements for getting food in, but my mother is still sitting up there in my head saying, "Waste not, want not." Just like before the pandemic.

One of our favorite ways to use up bits of things is pea salad, also called seven-layer salad, maybe other things. The one thing it has to have, in order to be called pea salad, is guess what? Anyone? Now let's not always see the same hands.

Peas. That's right.

So we had this:

Starring: bits of lettuce, the tag end of a can of peas, one of the last asparagus spears, ditto celery, the last of a half-dozen hard-boiled eggs, the last shards of two bags of shredded cheese, mayonnaise (more below), and the last of the Parmesan.

Starting with the lettuce, you layer the ingredients, with cheese somewhere in the middle, and top it with an unholy load of mayo and cheese. Not for the faint of heart, but oh, so good.

I was low on mayo, so I made my own. It's easy. Measure out a cup of oil. Put an egg, a little salt, and a little oil into a blender and ... you know ... blend it. With the blender running, ve-r-r-r-r-y s-l-l-o-w-w-w-l-y add the rest of the oil. Just like magic, it turns into mayonnaise.

I use fresh eggs for this, from the farmers market or from the neighbors' chickens. Because Monk.

I'm posting at my own blog today with a Steffie the Spy stories for Story A Day May and a plate of non-toxic spaghetti.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes