Salmon Edamame Salad

Edamame Salmon Salad

Salmon Edamame Salad

You will have to plan ahead and pick up a few of the ingredients for this salad but I think you will make it again and again once you have tried it. It is adapted from Michael Smith’s recipe with a few more options in the vegetables and seasonings since I had trouble getting everything the first time I made it. I recommend you buy a bag of frozen edamame beans since they will boost the protein and nutrient value of this dish and will go just as well in other summer salads or as a side with any dinner.  I bought a little squeezable pack of miso paste since I have a few Japanese recipes I use it in but if you don’t have it just make the dressing without it. It is delightfully delicious on a hot evening and the perfect meal to pair with fresh corn on the cob. I have cut the leftover corn from the cob and thrown it in with an avocado and cucumber to stretch the leftover salad into a lunch or second dinner.

8 – 12 oz cooked salmon fillet, see below

salt and pepper to taste

1 tsp butter and a splash of olive oil

2 cups arugula or your greens of choice

1 cup edamame beans, cooked and shelled

1 cup carrot, coarsely grated

1 sweet yellow or red pepper, sliced thinly

1 cup snow peas, sliced thinly (optional)

1 cup bean sprouts (optional)

1 cup cilantro leaves or 1/2 cup parsley leaves, chopped

2 green onions, sliced

Dressing:

1/4 cup vegetable oil

1 Tbsp sesame oil, toasted

2 Tbsp grated ginger*

2Tbsp rice wine vinegar

1 Tbsp miso paste (leave out if you do not have it)

1 tsp soy sauce

1 tsp honey

  • Michael Smith suggests keeping fresh ginger in the freezer and grating it as fresh and I find this works well.

Cook salmon according to directions below while preparing remaining ingredients.

Cook edamame beans according to package direction and set aside.

Prepare dressing by whisking the oils, ginger, vinegar, miso paste, soy sauce and honey until smooth.

Slice snow peas and sweet pepper and shred carrots.

Place arugula in a shallow bowl or large serving plate and sprinkle with edamame, snow peas, carrot, pepper, sprouts, cilantro and green onions. Break cooked salmon into large pieces with a fork and spread over all.

Drizzle with dressing and toss. Serve with some crusty bread or corn on the cob.

My Favourite Way to Cook Salmon Fillets

A long time ago I saw Ina Garten, on the Barefoot Contessa, cook salmon by searing the top side then flipping it and finishing it in a hot oven. I found I get almost perfect results every time so this has become my first choice for cooking salmon or trout. Even if I am doing it on the BBQ I like to start it in the frying pan and if the grill is on it’s a great excuse to season up some corn on the cob alongside.

Dry salmon fillet and season as desired with salt and pepper.

Heat frying pan that can be put in the oven (I use a cast iron pan) with a tsp of butter and a little oil to keep the butter from burning. When it just starts to smoke add seasoned salmon, skin side up and sear until browned and starting to turn pink about 1/3 of the way through, about 5 – 6 minutes.

Turn and place whole pan in the oven at 400°F or slide fillet carefully onto a piece of foil on a preheated BBQ and bake another 7 minutes until cooked through.

Serves 3 – 4

Salmon Edamame Salad Click here for printable pdf

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Shrimp Quiche

Shrimp Quiche with Potato Crust

This shrimp quiche is a great excuse to celebrate spring or Mother’s Day with a brunch. Claudia always served this quiche in little tarts at her Christmas open house and those were spectacular but I had to quickly check her recipe to see if I got the same results and I did not have time for pastry and the extra time required to make individual tarts so I lined a pie plate with thinly sliced raw potato like I usually do for quiche and it was in the oven in no time and we had it for dinner with a salad. It was so delicious I wanted to tell everyone to add this to their favourites collection! I really cannot wait to make this again.

Claudia’s Shrimp Quiche

  • Pastry for 12 tarts or 9 inch pie plate*
  • 2  eggs
  • 1/2  cup mayonnaise
  • 1/3  cup milk
  • 1/4  tsp salt
  • 1/4  tsp dill weed
  • 4  oz cocktail shrimp, I use frozen
  • 1/4  cup shallots or onion, finely chopped
  • 1  cup shredded Swiss cheese

 

  1. Line tart shells or pie plate with pastry. * You may also peel and thinly slice or shave potatoes and overlap to line a buttered pan. I use a mandolin to shave the potatoes but I have also done it by hand.
  2. Whisk together eggs, mayonnaise, milk, salt and dill.
  3. If using frozen, cooked shrimp, thaw before use. Divide shrimp, onion and cheese between 12 tart shells and cover with egg mixture.
  4. Bake in a 375°F for 20 minutes for tarts, or 35 – 40 minutes for larger pie, until lightly browned and set and pastry is done.

Pumpkin Pie Coffee Cake

Pumpkin Coffee Cake

 

Pumpkin Pie Coffee Cake – Click here for PDF version

I was a little skeptical when I saw this recipe on Mary Younkin’s blog with actual pumpkin filling in the centre but I was amazed at how well it turned out. I love pumpkin pie and I love coffee cake and the two together are even better!

It is the best coffee cake I have made since I was diagnosed with Celiac Disease 5 years ago!

Prepare Cake Batter:

1/2         cup butter or margarine

3/4         cup white sugar

3             eggs

1             tsp vanilla

2             cups GF AP flour*

1             tsp xanthan gum

1             tsp baking powder

1             tsp baking soda

1/4         tsp salt

1             cup sour cream

Filling:

2             cups pumpkin puree (15 oz)

3/4         cup brown sugar, packed

1             tsp cinnamon

1/2         tsp salt

1/2         tsp mace

1/2         tsp ginger

2             eggs

1/2         cup light cream or milk, scalded

Topping:

1/3         cup butter,  melted

1             cup brown sugar, packed

2             tsp cinnamon

1             cup pecans, chopped

* I used 1 cup of my gluten-free AP flour and 1 cup GF bread

  • For the cake beat butter and sugar until light, then beat in eggs one at a time.
  • Sift or stir together flour, baking powder, baking soda and salt, then beat into with butter mixture.
  • Add sour cream and beat again until smooth.
  • Prepare filling in a separate bowl by mixing pumpkin, brown sugar, cinnamon, salt, mace, and ginger.
  • Add eggs, then scalded cream and whisk until smooth.
  • For the topping mix melted butter with brown sugar, cinnamon and pecans and set aside.
  • Pour a little more than half the batter into a greased 9 x 13 inch pan then spread pumpkin filling evenly over all. Spoon remaining batter as evenly as you can over the filling. Do not worry that there are spaces between the batter but get it as even as possible and sprinkle with the topping mixture.
  • Bake for 50 – 60 minutes at 325°F or until cake springs back when lightly touched, a tester comes out clean and cake is pulling away from the sides of the pan. Cool before serving.

Chicken Veggie Burgers

These chicken patties are a little more work than plain ones but they are worth every bit of extra effort because of the added flavour and nutrients.

Chicken Veggie Burger

Chicken Veggie Burgers Click here for pdf version

Sautéed Vegetables:

1 tsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, finely chopped

1 sweet red pepper, finely chopped

1 cup mushrooms, chopped

1 tomato, seeded and chopped about 1/2 cup

Meat Mixture:

2 lbs ground chicken or turkey

1 egg

1 tsp paprika

1 tsp savory

1 tsp salt

1/2 tsp pepper

1/2 cup fresh bread crumbs or cracker crumbs

sautéed vegetable above, cooled

Cook onion in oil on medium low heat until soft then add garlic and cook a little longer.

Add carrots, cover and continue to cook on low until they are starting to soften then add

mushrooms and peppers and cook until liquid is starting to evaporate about 20 minutes.

Add tomato, paprika, savory, salt and pepper and cook a little longer then cool before

mixing with meat.

Mix ground chicken, egg, bread crumbs and cooled vegetables until uniformly  distributed.

Using a half cup measure form into patties and freeze. You may grill them without freezing

but they are a little more difficult to keep together.

Grill over medium heat until no longer pink.

Bacon Cheese Dip

 

If you are getting together with friends on the first long week-end of the season you may want to kick off the summer with this simple dip. Make it up ahead of time and heat it when you are ready to party!Bacon Cheddar Dip

Bacon Cheddar Dip

Canadian cheddar and bacon in the same appetizer is a good combo to celebrate Canada’s 150th and your family and friends will love it.

1  pkg (8 oz)  light cream cheese, softened

1/2  cup mayonnaise

1/4  tsp thyme

1/8  tsp black pepper

1  cup shredded Cheddar cheese

3  green onions, chopped or 3 Tbsp chives, reserve some for topping

8  bacon strips, cooked and crumbled

Beat cream cheese until smooth and light.

Add mayonnaise, thyme and pepper and continue beating until smooth.

Stir in cheese, green onions and crumbled bacon.

Transfer to an 8 inch pie plate or 3 cup oven proof dish and sprinkle reserved green onions or chives.

Bake at 350 degrees for about15 minutes until bubbly and starting to brown around the edges.

Serve warm with crackers and raw vegetables.

Lemony Lentil Soup

Lemony Lentil Soup

This month marks my first recipe column in the “Rural Voice” magazine.http://www.northhuron.on.ca/the-rural-voice-magazine-subscription

My goal is to present at least one new recipe along with several trusted favourites from my cookbook.

The column in the Rural Voice is general and will include recipes that still use wheat but I plan to include the gluten-free adaptations in the blog for those of us following a Celiac diet.

My first month’s selections for spring, with the fresh taste of lemon, all work well without wheat flour: lemon curd, meringues  (see recipe under Pavlova on this blog) and Lemony Lentil soup. Recipes for lemon curd and meringues are in my cookbook but the Lemony Lentil Soup is a new favourite.

I would never have considered this combination of lemon and lentils without the encouragement from my son. Try this lemony lentil soup for your health and enjoyment or just for a change at dinner!

Lemony Lentil Soup for pdf version click here

Nick and his wife raved about the soup a friend served them, which had quickly become Satomi’s favourite. My feelings were a little bit hurt that it surpassed my soups in their favour and I admit to being quite sceptical even when I did finally give it a try but it turned out a winner!  It pays to go outside our comfort zone sometimes. Adapted from the cookbook Whitewater Cooks: Pure, Simple and Real, this recipe is, indeed, simple, healthy and unbelievably delicious. With the flavour of lemon and dill it seems light and refreshing despite being packed with nutrients. It has become a staple in my soup freezer. The original recipe says it is good chunky or smooth but I definitely preferred the smooth version and enjoyed it even more the second day. Thank you Pat and Emily!

1  cup red lentils, rinsed and drained

1-2  Tbsp olive oil

1  large onion, chopped, more than 2 cups

4  cloves garlic, minced

2 ½  cups carrots, diced

1  tsp pepper

1/2  tsp red pepper sauce of choice, or to taste

1 Tbsp oregano, I have substitute 2 Tbsp pesto for the oregano and rosemary for a change

1 Tbsp rosemary, chopped

2  bay leaves

8  cups chicken or vegetable stock, homemade or low sodium

2  tsp salt or to taste

1/2  cup lemon juice

2  tsp lemon rind, finely grated

2  Tbsp fresh or frozen dill, reserve some for garnish if desired

1  cup Feta cheese, crumbled (optional – I do not bother with it)

  • Cook onion with olive oil in a large, covered pot on medium low heat until soft and translucent.
  • Add garlic, carrots, pepper, oregano, rosemary (or pesto) and bay leaves and continue cooking until carrots are tender crisp.
  • Stir in stock and drained lentils and bring to a boil.
  • Reduce heat and simmer for about 25 minutes until lentils are soft.
  • Remove bay leaves and puree soup.
  • Add lemon juice, lemon zest and dill and adjust seasonings.
  • Serve, topped with desired amount of feta and a sprinkle of fresh or frozen dill if you like

Serve 6

Tip: If you buy fresh dill for this recipe, wash, chop and freeze in a Ziploc bag what is leftover and use it as fresh dill in other recipes.

Roasted Cherry Tomato and Sausage Pasta

Roasted Tomato - Copy.JPG

 

Roasted Tomato and Sausage Pasta

I love the little orange Sun Sugar cherry tomatoes from William Dam Seeds www.damseeds.ca but in a good year they produce more tomatoes than we can use or give away since we have given all our friends and families their own plants to grow in the summer. They add a delicious taste and sweetness to tomato juice but sometimes I am not ready to make a pot of sauce so this pasta uses the excess and answers the question “what’s for dinner” in a very satisfactory way! It is adapted from Michael Smith’s “Cherry Tomato Penne” with a little more bounty from the garden added.

Roasted Tomato Sausage Pasta Sauce – For pdf version click here cherry-tomato-pasta

Nick recommended I try Michael Smith’s Roasted Cherry Tomato Penne and I was glad he did. I could not believe how simple and delicious this pasta dish was and it used a commodity that is difficult to preserve if you have an over abundance from the garden. Because I love roasted peppers and they are available at the same time as the tomatoes I included them with the sauce. I added the egg plant just to use them up one time and found they added a depth and creaminess to the dish that made it even better. This quick summer pasta dish has become a staple in our house.

1              Tbsp olive oil

8              cups cherry tomatoes, I use a mixture of red, orange and any chopped larger                              tomatoes if needed

1              red or coloured sweet pepper, coarsely chopped

1              small to medium egg plant, peeled and cubed (optional)

1              large onion, coarsely chopped

4              cloves garlic

6              garlic sausage (500 g) or sausage of choice – It’s fine to use up smoked sausage

salt and pepper generously sprinkled over all

8 -12       ounces  Gluten-free pasta shells or penne, I use an 8 oz box

1              large handful of fresh basil, about 4 stems, remove leaves and chiffonade

Grated Parmesan cheese as desired

  • Place olive oil, tomatoes, pepper, egg plant (optional), onion and garlic in a large roasting pan so vegetables are essentially in a single layer and roast at 400 °F for 30 minutes. I actually use 2 lasagna pans to spread them out and combine them after they are cooked.
  • Cut sausage into 1/2 inch pieces and add to roasted vegetables and continue roasting until sausage is browned, about 30 – 40 more minutes..
  • Cook pasta in salted water according to package directions when sausage is almost done.
  • To chiffonade basil leaves pile leaves together and roll. Cut through all leaves at once in narrow strips..
  • Toss basil in with roasted tomato mixture when pasta is done and top with grated cheese if desired.

I have roasted all the vegetables with the sausage for the sauce and frozen it to use in the winter and was really glad to have it for a quick meal.

Serves 6 – 8

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