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| Oregon Coast, 2014 (South of Newport, I forget which state park) |
Some really good recipes last week. I didn't type the Jambalaya Stuffed Chicken Thighs from New Orleans Celebrations by Kevin Belton because it was just too long. I DO recommend checking out this cook book from the library - this recipe was AWESOME. A bit time consuming, but it makes enough to feed 10-12. We did freeze some for later as that was a bit much for two of us. Meanwhile, enjoy the rest!
The Meal Plan:
Sat (L) leftovers (S) Salmon with quinoa
Sun (L) leftover salmon (S) Jambalya stuffed thighs (comment above)
Mon - leftover thighs
Tues - leftover thighs
Wed - Take out Pho!
Thurs - Shrimp remoulade
Fri - leftover shrimp
Lunches - butternut squash soup
Salmon with Roasted Red Pepper and Quinoaa (Eating Well, Jan/Feb 2020)
I made a significant modification to this - I baked my salmon instead of cooking on the stove-top. I find the oven doesn't stink up the house, I get more even cooking, and clean-up is snap. While the salmon was cooking, I prepared the quinoa. I didn't worry about "2 cups cooked quinoa", and just made according to the directions on the package.
This came together quickly and easily (especially when done in the oven), with enough time for clean-up beforehand and easy cleanup after. With the leftovers, I flaked the salmon and tossed with the quinoa like a salad, then gently reheated. This was good both days. I would make this again. Recommended!
Serves 4
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| photo from eatingwell.com |
3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons red-wine vinegar
1 clove garlic, grated
2 cups cooked quinoa
1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼ cup chopped fresh cilantro
Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it's just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.
Shrimp Remoulade Po'Boy (modified from New Orleans's Celebrations by Kevin Belton)
While the ingredient list seems long, don't be put off by this recipe. It actually comes together very quickly - peeling the shrimp is what took the longest. Having made this once, I would recommend making the sauce first, then move on to the shrimp. Toast the bread while the shrimp are cooking, and everything comes together lickity split.
Original recipe has this being served cold, which wasn't real appealing in March in Northern MN, so I served it warm. I would definitely make this again - Highly Recommended.
Serves 4.
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| photo from scifiwithpaprika.com |
**My modifications from the original recipe are italicized
2 lbs shrimp, peeled and deveined
6 cloves of garlic, peeled
1 tbsp red pepper flakes
1 tbsp black peppercorns
1 tbsp cumin seeds
2 tsp dried thyme
3 bay leaves
1 gallon water
2 lemons, halved
1 small onion, halved
1/8 cup kosher salt
Remoulade Sauce
1 loaf French bread
thinly sliced cabbage
Remoulade sauce
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp Creole seasoning
2 tbsp paprika
1/8 tsp black pepper
1 tbsp Worcestershire sauce
1/2 cup spicy brown mustard
1/2 cup sliced green onions
1/2 cup parsley
Rinse shrimp and set aside.
In a large tea ball or square of cheese cloth tied, combine red pepper flakes, peppercorns, celery seed, thyme and bay leaves. If using cheese cloth, tie tightly with a string.
In a stock pot, combine water, herb ball/cheese cloth sachet, lemons, onion and salt. Bring to a boil, add shrimp, and cook for 3 minutes. Turn off heat and let set for 5 minutes. Drain water, separate shrimp from lemon, garlic, onion, and seasoning ball.
While water is coming to a boil and shrimp cooking, prepare the remoulade sauce:
Combine oil vinegar, Creole seasoning, paprika, and pepper. Mix thoroughly. Add Worcestershire sauce and mustard and stir. Fold in green onions and parsley. Set aside.
Original recipe serves the sandwich cold, I preferred to serve it warm:
Lightly toast or warm the french bread. Slice open.
After shrimp are done cooking and separated from the lemon and onion, combine shrimp with the remoulade sauce. Place shrimp mixture on prepared buns. Add [lettuce and tomatoes] or thinly sliced cabbage
Irish Soda Bread (modified from 100 Great Breads by Paul Hollywood)
And Lo! In typing this review I have discovered a TYPO in my cookbook! Two typos! Both the soda bread recipes list baking powder when it should be baking soda. Kinda significant difference when baking bread. Also in researching the recipe to type this review, I see other places list using half white and half wheat. I used all white.
Well, I made this with baking power, and while I didn't get the rise I thought I would, it still tasted pretty good. I added a tablespoon of caraway seeds as it didn't seem like Irish Soda bread otherwise.
500g Bread Flour
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| photo from the internet |
1 Tsp Salt
1 tbsp caraway seeds
3 oz butter
150 ml (1/2 pint) buttermilk
200 ml (7 oz) milk
Preheat the oven to 400°F.
In a large bowl, whisk together the flour, baking soda, salt [and caraway seeds] and work in the butter.
Add the buttermilk and mix until a sticky dough forms.
Lightly flour a work surface and tip the dough onto it.
Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead.
Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
Place onto a baking tray lined with baking parchment and bake for 30 to 40 minutes. The loaf should be golden-brown.
Leave to cool on a wire rack. This is best eaten on the day of baking.
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