I make pretty good Dal, a good Red Curry that I sometimes do Vegetarian, sometimes with Chicken or Shrimp, killer Naan, decent Gobi Aluu but was lacking in the Curried Veg department; even my husband’s Granny made better curried veg than me…well, no more! I found this super Quick Curried Vegetables recipe at Vegetarian Times. Of course I tweaked it according to what I had on hand and I am sure I will tweak it every time I make it…
Curried Vegetables
2 teaspoons Olive Oil
1 large Onion, chopped
1 (400ml) can Coconut Milk
1 cup Water
1 McCormick Vegetable Stock Cube, crushed
3 Tablespoons Tomato Paste
3 Tablespoons Curry Powder
1 lb Red Skinned Potatoes, scrubbed and cut into 1″ cubes <- I used mini white/red potatoes I had on hand
1 small Cauliflower, cut into small flowerets
2 heads Broccoli, cut into small flowerets
1/2 cup frozen Peas
1/4 cup fresh Cilantro, chopped
1 – 2 Tablespoons Lime Juice
Heat oil in large saucepan over medium-high heat.
Add onion and cook for 5 minutes, stirring frequently.
Add coconut milk, water and vegetable stock cube; whisk in tomato paste and curry powder.
Bring to a boil; add potatoes, reduce heat to medium, cover and cook for 15 minutes until potatoes are stiff firm but almost done.
Stir in cauliflower, broccoli; cover and cook another 5 minutes, or until vegetables are tender.
Remove from heat; stir in frozen peas, cilantro and lime juice.
Season to taste with salt and freshly ground pepper.
Serve with Basmati Brown Rice.
Earlier this year I made Salmon Burgers using raw salmon which went over very well with the meat eaters in our house but my Aunty Ginny recently gave me some canned salmon so thought I would try a Salmon Burger using that…As the Cook, I preferred using the canned salmon over the raw! Those that consumed the Burgers liked both versions, helpful Souls that they are when it comes to critiquing my fare!
Rather than googling a recipe I resorted to my tried and true source and found, “Savoury Fish Patties” Betty Crocker’s New Cookbook, Everything you Need to Know to Cook, 8th Edition, A Simon and Schuster Macmillan Company, New York, NY, Macmillan, 1996, 188. Print
I made a few slight changes: I always have bread crumbs in the pantry/freezer so used the measured amount over the two torn slices of bread, substituted dill for the marjoram and forgot the dry mustard altogether.
Salmon Burger
3 cups canned Salmon
1/2 cup chopped Onion
1 1/3 cup Bread Crumbs
2 large Eggs, beaten
2 Tablespoons Lemon Juice
1 teaspoon dried Dill
1/2 teaspoon Salt
Pepper, to taste
Olive Oil, for frying
Mix all ingredients together in a large mixing bowl.
Shape into 6 large patties.
Heat oil in a 10″ Skillet over medium heat.
Cook patties in oil for about 5 minutes, carefully turn over and continue cooking for another 5 minutes.
Remove to serving platter.
Serve with Boathouse Lemon Dill Dipping Sauce.
I subscribe to a few different recipe sites and this morning a very delicious looking Chicken, Bean, Pepper salad arrived in my inbox. The picture made the salad look so good, I just had to try it! Unfortunately my first swipe at it left me feeling a little flat so I jazzed it up a bit. The end result was pretty satisfying though I think there is still some room for tweaking…
It just so happens that we grilled Chicken Burgers last night and there were a few left over; for lunch today, Luke got a Chicken Burger with Avo Dressing and Bean Salad on the side!
1 – 420 g can Black Beans, rinsed and drained well
1 Pepper, chopped – Red or Orange
4 Green Onions, sliced, greens only
Fresh Ground Pepper and Salt, to taste
1 1/2 teaspoons Lime Juice
1/2 cup Salsa
3 Tablespoons Buttermilk
Avo Dressing
1 large Avocado
Green Onions, the white bits you have left from the first part of the recipe
1 Tablespoon Lemon Juice
1/2 teaspoon Ground Cumin
Fresh Ground Pepper and Salt, to taste
In large bowl combine black beans, chopped pepper, chopped green onion, lime juice, salsa and buttermilk.
Add salt and pepper to taste and stir well.
In separate small bowl. mash large avocado.
Stir in white portion of green onions, lemon juice, cumin, salt and pepper.
Pour dressing over prepared Black Bean and Pepper Salad and stir well.
Serve on a bed of Fresh Spinach leaves or Garden Greens.
Top with a bit of shredded Monterey Jack or Cheddar Cheese.
Garnish with Fresh Cilantro and Grape Tomatoes.
Serves 4 – 6
I reserved a lil of the Avo Dressing and spread about 1 teaspoon on the bottom portion of a hamburger bun, topped it with a grilled chicken burger, dolloped on another Tablespoon of Avo Dressing, finished off with fresh spinach leaves and a few tomato slices.
A little while back my younger daughter sent me a text asking me how to make pancake bites; I guess she had seen the idea somewhere in cyberspace! I googled it myself and sent her a link but didn’t bookmark it, thinking I would never make them. As it turns out, I now regularly cook for a grade school class and am always looking for quick, easy breakfast or healthy snack ideas! Now I wish I HAD bookmarked it. S’all good, I just googled “pancake bites” again and followed the basic directions at Bakerella to create my own version of YUMMY! Oh my! When I was turning them out to cool I could not help but eat at least half a dozen of them!
I really like Pancake Bites because they are easier to eat out of hand over regular mini pancakes. Go ahead, make these, and I dare you to eat just one!
Pumpkin Chocolate Chip Pancake Bites – Make Pancake Bites using your favourite Pancake Recipe.
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
4 Tablespoons Sugar
1 1/3 cup Milk (or Almond Milk)
4 Tablespoons Maple Syrup
2 large Eggs
4 Tablespoons Vegetable Oil
1 1/2 teaspoons Vanilla
Preheat oven to 350F.
Lightly spray 4 mini muffin tins; set aside.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt and sugar, if using.
In a small mixing bowl whisk together milk, eggs, vegetable oil, vanilla and maple syrup, if using.
Add liquid ingredients, all at once, to dry ingredients and stir just until combined; a few lumps may remain.
Evenly scoop batter into prepared muffin tins up to 2/3 full.
Bake in 350F oven for 10 – 15 minutes or until golden brown.
Remove from oven and let rest in pans on wire racks for a few minutes.
Remove from muffin tins to cool completely or serve immediately with maple syrup, berry sauce or simply as is.
Oh my goodness! I clipped this recipe out of the Vancouver Sun a gazillion years ago and made it quite often when the kids were growing up, though minus the Mushroom Sauce. ( I have two kids who have a strong dislike for mushrooms…one, because the underside looks like gills! ) No worries there though because you can easily sub in another flavour of condensed soup: Cream of Celery, Broccoli Cheddar, Cream of Asparagus, Cream of Broccoli.
Don’t eat meat? No worries there either; sub in Yves Just Like Ground Round.
Don’t do Dairy? Sub in Soy Cheese, Salsa for the Cream of Mushroom Soup, add a few Tablespoons of Sliced Black Olives, a Tablespoon of Adobo Seasoning omit the Chopped Celery and sub in some Corn Niblets and you have yourself a Mexican Style Fiesta Ring! Too easy!
Now the original recipe called for the biscuit ring to be made from Bisquick mix….I think I bought that stuff once! I just use my resourceful Baking Powder Biscuit Recipe! Especially easy if you have a Kitchenaide Mixer! Throw everything into the mixer (by everything I mean all the powdery stuff) Mix on low to incorporate; add cubed, cold shortening or butter and turn on low again for about 2 minutes until mixture resembles coarse crumbs, then add milk (soy milk) and stir on low speed JUST until combined. Turn out onto floured surface and knead gently about 10 times and roll out dough. Easy peasy.
Oh, and you will see in the photo that I cheat and add Frozen French Fries right on the same baking sheet as the Cheeseburger Ring…just make a salad while this is baking and call dinner preparation Done!
Cheeseburger Ring – A nice twist for using Ground Beef
Biscuit Dough using Baking Powder Biscuit Recipe or:
3 cups Bisquick Mix
1 cup Shredded Cheddar Cheese (Soy Cheddar)
3/4 cup Milk (Plain Almond or Soy Milk) Filling:
1/2 pound Ground Beef (1 package Yves Just Like Ground Round)
1/4 cup finely chopped Celery
1/4 cup diced Onion
2 Tablespoons each finely chopped Green and Red Pepper
1/4 teaspoon Salt
Pepper, to taste
3/4 cup shredded Cheddar Cheese (Soy Cheddar)
1/4 cup Cream of Mushroom Soup Mushroom Sauce:
Remaining Mushroom Soup
1/2 cup Milk (Plain Soy or Almond Milk)
1/4 teaspoon Worcestershire Sauce (Omit if Vegan)
Salt and Pepper, to taste
Biscuit Dough:
Mix Bisquick and cheese together.
Gradually blend in milk, stirring with a fork to make a soft, slightly sticky dough.
Turn out onto a floured surface and knead gently 8 to 10 times.
Roll into a 14″x10″ rectangle.
Filling:
In a large skillet, with a bit of olive oil, saute onions until soft.
Add chopped celery, finely chopped peppers and ground beef (Just Like Ground Round) breaking up meat with a wooden spoon.
Cook and stir frequently until evenly browned.
Stir in remaining ingredients and heat until cheese melts.
Turn oven on to preheat to 400F.
Line a baking sheet with Parchment paper or spray lightly with vegetable oil spray and dust lightly with cornmeal.
Carefully spread onto prepared dough.
Roll up like a jelly roll, starting from the longer side.
Shape into a ring.
Place on prepared baking sheet.
Slash with a sharp knife, 3/4 of the way through ring, at 1inch intervals.
Bake in 400F. oven for 15 – 18 minutes or until golden brown.
Serve hot with Mushroom Sauce.
Serves: 6
Mushroom Sauce:
Combine mushroom soup, 1/2 cup milk, salt and pepper, Worcestershire sauce in a small saucepan and heat through. Oh, I often add fresh Sliced Mushrooms to the sauce.
If Vegan, omit Mushroom Sauce altogether and serve with a Salsa and Avocado Slices.
Welcome to my Kitchen where the most important ingredient is Love.
