SALAD NICOISE – deconstructed

SALAD NICOISE  – deconstructed

The traditional Niçoise salad is a mixed salad consisting of various vegetables  topped with tuna and anchovies. Usually the salad is plated on a flat platter with lettuce and the vegetables piled on top. ( toppings of tomato pieces, wedges of hard-boiled eggs, canned tuna, olives and topped with anchovies. The salad is served with vinaigrette.

Variations abound from town to town in France and among all cooks of the world.  Some saying no “cooked” vegetables or define different types of lettuce to be used.  Julia Child is noted to have brought it to the attention of the American public.

TUNA SALAD

1 tablespoons dill and tarragon

2 tablespoon lemon juice

1 cup Hellman’s Mayonnaise

½ cup pickle relish

1 teaspoon yellow mustard

2 teaspoon salt

1 teaspoon pepper

3 tablespoon minced red onion

Nicoise Salad platter

3 Hard Boiled eggs sliced in quarters dusted with a little salt and pepper

10 Olives of your choice

2 Tablespoons capers (I replaced the standard anchovies)

1 head romaine lettuce chopped

1 cup marinated artichoke hearts (store bought)

½ cup marinated baby peppers (store bought)
Hand full of cherry tomatoes

2 Red peppers (cut in half, cleaned and a thin edge at the bottom of each cut so they will stand )

Green beans blanched and marinated in your dressing for at least an hour

3 white potatoes peeled and cut in half dollar size bites - boiled, cooled and tossed in:

·        ½ cup dressing ·        1 teaspoon dill   
 ·        ¼ teaspoon salt    ·        pepper

Dressing:

4 Season pack of dressing made with Olive oil and Balsamic Vinegar to the directions on the package.

Mix dressing and keep on the side for individuals to dress their own plates

Place the Tuna Salad  filled red peppers  in the middle of a large platter,  Place the  vegetables in sections of the platter mounded so the vegetable's colors alternate in a pin wheel pattern.  Serve with salad tongs and dressing on the side and a piece of crusty bread.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Rustic Spinach and Feta Quiche Pie.

Rustic Spinach and Feta Quiche Pie.

A beautiful rustic Quiche

Quiche is a savory, open faced pie crust with a savory filling.  I have made this look a bit rustic by keeping the crust jagged and not perfectly crimped. Fillings can range from all kinds of mixtures including eggs  ( I used egg whites) as the base and adding vegetables, fish or meat.  Leftovers can be easily used in this dish and no one will no the better!

1 tablespoon Olive Oil

1/2 Onion minced

½ red pepper chopped

1 large garlic clove grated

1 bag spinach

1 cup crumbled feta cheese

2 tablespoons chopped fresh dill

1 cup egg whites / substitute

1 pre-made pie crust dough

Salt and pepper to taste

Preheat the oven to 375 degrees

Place pie dough in a pie dish that has been sprayed with PAM.  Crunch down the side and slightly roll down the dough to make an edge. Making it uneven gives it a rustic look.

Saute the onion, pepper and garlic in the olive oil for about 4 minutes until the onion is translucent.      Add spinach and saute until wilted.  Cool.  Add egg substitute, dill, feta cheese.

Salt and pepper to taste. (remember that some feta cheese is more salty than others).  Mix well and place in prepared crust. Pull the crust up the sides a bit more.

Bake at 375 for 35 minutes.

 TIPS:

Quiche can be served for breakfast, lunch or dinner
This can be wrapped and frozen.

Is great as a snack as well!
You can make many varieties of quiche by just adding to the basic egg mixture different vegetables, cheese, meat and even fish such as salmon.  ......   Be creative

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

ROASTED BEEF "EYE ROAST"

ROASTED EYE ROAST

Eye roast is a cut of meat from the back hip of the cow and it gets a lot of exercise thus a bit of a tough cut of meat. Relatively low fat so not a bad choice health-wise.  To help keep it as tender as possible, cook on high heat and then lower the heat, slice thinly after letting it rest. (always across the grain)

This s a simple as it gets.  Of course you could marinated it over night and make rubs for it, but I made it in a rush.  It will be tasty and I plan actually to make the leftovers into one or two meals. Stay tuned in for the leftover magic coming.

6 POUND EYE ROAST

1 TABLESPOON HORSERADISH

2 TABLESPOON OLIVE OIL

1 TEASPOON OREGANO

½ TEASPOON SALT

½ TEASPOON GROUND PEPPER

2 CARROTS CUT IN 1/3RDS

2 STALKS CELERY CUT IN 1/3 RDS

1 ONIONS CUT IN 4THS

Place all vegetables at the bottom of the roasting pan.  Place meat on top. Pour olive oil over top and then spices.  Rub all over to get the spices and oil fully coating the meat.

Place roast on cut vegetables.

Roast at 425 for 10-15 minutes (turning once) and turn heat down to 350 degrees and roast for another 1 ½ hrs. Remember to  baste a couple of times with its juices during the cooking time.

TIPS:

·         Slice thinly and across the grain after letting it rest 5-10 minutes.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

New England Clam Chowder

NEW ENGLAND CLAM CHOWDER

CLAM CHOWDER is a delicious cream based chowder made with broth, clams and vegetables. Usually you will find potatoes, onions, parsley and a bay leaf and sometimes carrots, bacon  or salt pork and celery.  As with most soups, variations of chowders are many.   I will get into “other” chowders at another time, as each kind deserves its own blog. (Farmhouse such as corn, Clam such as Manhattan, Fish such as Salmon etc.).

Ingredients:

Three large slices bacon

3 cans chopped clams and juice

3 cups ½ and ½ cream

1 cup clam juice or seafood broth (I make my own see below)

1 cup onion minced

1 cup celery diced small

1 carrot diced small

3 cups diced and peeled potatoes

2 teaspoons parsley

1 teaspoon oregano

1 medium bay leaf

1/8 teaspoon dill, tarragon

¼ teaspoon garlic powder

¼ teaspoon salt

Pepper to taste

Leave the bacon strips whole and fry until crisp.  Remove and drain on paper towels. 

Sautee onion and carrot for 3 minutes.  Add all other ingredients and simmer until the potaoes are cooked thru. 

Remove some potatoes and crush and place back into the chowder.  ( this step I used the potatoes to thicken it rather than starting with a roux of flour, butter and bacon fat as my sister has a gluten free diet).  The standard use of roux will make it a thicker base.  It is not needed.

A few minutes before serving  remove the bay leaf and crumble the bacon and add to the chowder.  Cook a few  more and serve in big soup bowls.  (not your dainty soup cups!)

I did not take pictures of the steps in this recipe as it is so simple to follow.

TIPS:

• I suugest the potatoes be chopped in small cubes and equal sized. The celery should be small/tiny [ieces.
• Homemade Seafood broth:  Save all shells of shrimp, lobsters, clams and crabs in a zip lock bag in the freezer.  Add more each meal until you have time to make a broth.  Just cover with water and add a carrot, celery, piece of onion and boil 10-15 minutes.  Strain thru tight mesh sieve and voila you have a wonder seafood broth.  Freeze in small containers as each recipe will use no more than 1 to 2 cups.
• Make a large batch as Chowder is always best a day after made
• Most chowders will have Thyme used , but I am not a big lover of the herb so feel free to add a bit.

       As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

SOUTZOUKAKI

SOUTZOUKAKI (soo-tzoo-KAH-kyah) comes from the Turkish word "soutzouk" or sausage.

  

You might call them the Turkish or Greek version of a meatball.  However, these meatballs are shaped like little kebabs or small fat sausages. They are lightly fried and then bathed in a simple wine-sweetened tomato sauce spiced with cinnamon and garlic. Then it simmers away to have all the fragrant tastes infused throughout. They originally hail from Smyrni, or better known now as  modern day Izmir, and the spices are more Turkish than Greek.

SAUSAGE

1.5 pounds of ground meat
2 eggs
2 slices white bread
¼ cup milk (maybe more)
3 garlic cloves grated
1 teaspoon Cumin
1 teaspoon cinnamon
1/4 cup minced fresh parsley
1 cup diced small onion
¼ cup olive oil
1 teaspoon Salt ( or so )
Ground pepper to taste (I use a lot)

Place bread in a bowl with the milk and let it soak . Meanwhile place all sausage ingredients but oil in large mixing bowl.

Let the bread absorb the milk until saturated

Wring the bread out over the milk bowl and place the next piece in to soak. Crumble the bread into the big bowl of the meat mixture and do the same with the second bread slice.

Take off all rings and start to knead the mixture to be well incorporated.

Roll into balls the size of a golf ball. Then smooth the ball out to form a long sausage. Place on a plate.

Place the sausages back in the pan and simmer on low for 30 minutes.

 

                                                    

Fry on high heat to brown on all sides

   Heat the oil in the frying pan and fry on high heat on all sides. Repeat with the remaining sausages, placing fried ones on a paper towel when finished.(do not burn but fry to get a nice brown crust all around – they will not be cooked through)

.

Drain well on paper towels 

Scrap the bottom as you add the wine to release all bits on
 the bottom of the pan

SAUCE

2  14.5 oz cans chopped tomatoes and its juice (or equal in fresh tomatoes)
2 cups red wine
1/2 teaspoon cinnamon
1 garlic clove grated
1/8 teaspoon red pepper flakes
Salt and pepper to taste

Once all are fried we will make the sauce.

Turn the heat down on the frying pan to medium.  In the frying pan (DO NOT CLEAN OUT) add 2 cups of red wine .Over medium heat scrap the bits up from the bottom of the pan. Add the chopped tomatoes, oregano, salt, pepper cinnamon

TIP:

 Place a mesh top on the fry pan to keep splattering down.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

PORK TENDERLOIN WITH MANGO SALSA

PORK TENDERLOIN WITH MANGO SALSA  (easy recipe)

Pork is the meat from a pig.  In years past pork was eaten more commonly in the fall as the young pigs grew in the spring, were fattened throughout the summer and then taken to slaughter in the fall.  Now. with mass production, pork is found year round in the markets and is one of the most consumed meat of the world.

The pork tenderloin is removed from the loin and it is a particularly lean piece of meat.  If has been deemed Heart Healthy and therefore grows more in its popularity and been titled “the other white meat”.

1 tablespoon olive oil

1  pork tenderloin, trimmed (enough for 4 people)

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup mango salsa (store bought)

1/4 cup water

Preheat oven to 350 degrees .

Heat olive oil in an oven safe fry pan. 

Trim any fat or silver skin that may still be on the tenderloin by running your knife careful between the fat and the meat.  Most tenderloins will come very  well trimmed.

Place tenderloin that has been salted and peppered in the pan on medium - high heat to brown on all sides (about 5 minutes).  Look for the  lightly browned edges.  (2nd picture) Mix the salsa and water and pour on the meat.   Cover with foil.

Place pan in oven which has been pre-heated to 350 degrees.

Cook the meat about 20 minutes in the oven.  Baste once or twice. If the  sauce becomes too thick add a bit more water during the cooking.  Plate and pour more sauce on the top.
You may check how done it is and cook  the meat more if your loin is a thick piece. Mine was small.

TIPS: 

•    I use a toaster oven as it saves energy
•  Apricot Salsa would go very well instead of the Mango salsa
• Serve with a side of couscous, rice, egg noodle.  As the sauce is wonderful and will mix well.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Curried Cauliflower (vegetarian meal) and Leftover Curry Cauliflower Soup

Curry is a general term referring to a variety of spicy food.  The main spices found in most South Asian curry powders are turmeric, coriander and cumin. There also can be found a wide variety of other additional spices in curries, depending on the region of origin. 

Chop into florets 

Curry recipes in general are a great dish to have in your recipe box because once you know the basic method and combination of spices it is easy to change it up, 

Add and experiment with different spices!

  

1 Medium Head Cauliflower (or one small) cut in florets

1 cup chopped onion

1 medium tomato  chopped (or hand full of cherry tomatoes halved)

2 tablespoon vegetable oil

2 teaspoons curry

1 teaspoon minced ginger

½ teaspoon cumin

3 garlic cloves minced

1/2 teaspoon salt (more to taste)

½ small jalapeno chopped fine

4 tablespoons plain Greek Yogurt

1/2 cup milk (or cream or half and half)

Saute in oil the spices and then add the onion, garlic, pepper, tomato and cauliflower. Cook on medium heat 5 minutes – tossing well to coat all in spices.  Add milk and yogurt and stir well.  Cook for about 20 minutes on low until the cauliflower is cooked to your preferred tenderness.  Just be careful not to have the cauliflower stick or burn.

I am not a fan of Cilantro or Coriander and many people do add that to a curry as well as dry mustard or mustard seed, so play with your spices.  Mint is nice on top especially if you add good heat to the curry and Chutney always is a cool taste on top.  Serve rice as a side.

TIPS:

·        Make more or less spicy with the addition/removal of the jalapeno pepper

SOUP

·        I took all the leftover cauliflower curry and put in in a blender with one cup of chicken broth and ½ cup of milk and pureed it all to make a thick wonderful soup for lunch tomorrow. 

·        Two meals in one! 

·        Make soup thinner by adding more broth and or milk

·        The Cauliflower will thicken the soup and makes it creamy

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

SALMON STUFFED WITH GOAT CHEESE AND SPINACH

Salmon is my favorite fish, well maybe in the top five.  It is  very common and easily found in most food markets.  The fun facts are they are born in fresh water, migrate to the ocean, live there from one to five years and then return to fresh water to reproduce.  Some say they actually return to where they were born to spawn making the long journey and swimming up-river.They are laden with heart healthy Omega 3’s, so enjoy and reap its many benefits! 

I made this and sat to eat with my husband and the phone rang. Don't you hate that?  I excused myself and  had to spend 15 minutes on the phone. (Bizz is Bizz).  I came back to my meal and was so hungry I zapped a bite of the salmon in my mouth and realized that it is amazing at room temperature. I was going to zap it in the Microwave, however CAUTION: as my kids words sounded in my head mentoring me : never use the microwave as it is not healthy.

So I was happy to realize that Salmon cooked this way is lovely at room temperature. So story learned ..double, triple etc the recipe and serve it  on a buffet!

Easy  and picturesque with the thin sliced lemons laying down it.

                    1 PD SALMON FILLET\2 OZ GOAT CHEESE

1 TABLESPOON DILL please use fresh or add additional dried dill.

             (YOU COULD USE TARRAGON, BASIL OR CHIVES)

1 CUP SPINACH CHOPPED ROUGHLY

1 LEMON

SALT AND PEPPER

DRIZZLE OF OLIVE OIL

Preheat oven to 350 F degrees.

If your salmon fillet is thick enough cut a slice in the middle and cut a pocket in it. Do not cut all the way through.  Mine was not so thick so I cut it in half and will use one piece for the bottom and one for the top. Sprinkle both sides with Sea Salt and Pepper to taste.

Mix the herb of choice (dill is amazing with Salmon and Spinach. so easy ..do Dill first choice) with the goat cheese, half of lemon squeezed into cheese  mix and salt and pepper. Spread on the larger piece of the salmon.

Top with chopped spinach. Top with second half of the salmon. Place thinly sliced remaining half of lemon on top. Squeeze the very end of the lemon not used on top of all. Drizzle with olive oil.  Wrap in the foil and bake in the oven at 350 for 45=50 minutes. (If you like Salmon well done then ..yes .. cook it more)

TIPS:

DILL is amazing in most Salmon and and Spinach recipes.

You must learn what spices and herbs go together . It makes pairing so easy.

Large party:  Use two big fillets.  Do as above..double/triple ( got the idea)  the recipe but baking time  will need to be adjusted  (more)..

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

STUFFED MANICOTTI

Does the meatloaf made earlier this week ever stop giving?

Usually when I make something that yields so many leftovers (we are only two), I will freeze a part as soon as it cools.  But forgetful me, I left all the meatloaf in the fridge. But hey it is OK, I can change it up. Never fear….After Meatloaf with  mashed potato topping, Italian Wedding Soup, I now have to dig deep to figure a different idea/taste.  To the pantry I go. I found Manicotti tubes and store bought pasta sauce. That is a start. The meatloaf is highly flavored with vegetables and spice, so I really can make this easy. To the refrigerator.  I found ricotta cheese and mozzarella, so stuffed shells can be done.

This is truly an easy pantry made meal and not gourmet by any means, but a quick meal and we are using the food at hand. No waste here.  Premade sauce can always be doctored but with a good meatloaf in the stuffing but I don’t think there is always a need to jazz it up.  This kind of meal can be put together the night before and then covered and placed in the refrigerator. Come home and bake for 40 minutes and Voila a meal not to be ashamed of but one that no one slaved over or paid much money to make. 

The added benefit is that your refrigerator has now been cleaned out for the next day shopping at the market.  This was a lazy day in the kitchen for the DUMP COOK!

These are the basics and add and zap up the meal as you want.

1 cup mozzarella cheese grated
1 15 oz. ricotta cheese
1 egg
1 (2) inch piece of the meat loaf crumble  (whatever is leftover as the meat is a plus item a little less or more does not matter)
2 ½ -3 cups premade purchased spaghetti sauce
9 Manicotti dry rolls from the box cooked very El dente

Heat the oven to 350 F degrees.  The casserole may fit in a toaster over to keep down electricity.

Boil water and then cook in it the pasta for 7 minutes. Drain and cool.

Mix, when the pasta is cooking, the cheese, meatloaf, and egg. Stir well so not to have many lumps that will hinder the stuffing process.  This is your stuffing/filling.

Pour ¾ cup of pasta sauce in the bottom of a casserole dish. Swirl to coat the entire bottom.

Take the pasta tube and fill. Hold it in the palm of your hand (to stop the flow of the filling out the bottom) and fill. Turn over and stuff the other end. Lay on top of the sauce in the casserole.

Top with the remaining sauce and drizzle with a little mozzarella cheese.

Cover with tin foil and bake at 350 degrees for 40 minutes. Serve with sauce from the casserole on top.

(I am giving you in my picture 7 tubes but I found I had more stuffing left over. So I am adjusting the recipe to nine tubes and giving you what you need to use it all)

Tips:

When you serve remember to make sure lots of sauce on top.  (Sometimes I keep some sauce in a pan and warm and add to top)

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!