Category Archives: Fish

Breakfast Luxury

…or perhaps, lax-ury? This morning’s omelette is filled with a decadent mixture of asparagus, mushrooms, onion, and baby potato slices. It is tasty enough on its own, so the two thin slices of thyme and pepper gravlax on the side make it extra special. It’s more of a method than a recipe, but here’s what to do, for two:

Snap the tough ends off the asparagus and cut the good bits into 1″/2.5cm lengths. Thinly slice 1/4c or 60ml mild white onion. Add to this, 6 sliced mushrooms and 2 thinly sliced baby potatoes. Stir the whole thing together in a nonstick pan over medium heat until nicely cooked. Now, pour in three beaten eggs, and turn the heat to medium-low. Lift the edges with a spatula, letting the uncooked egg run underneath. Fold in thirds and cut in half to serve.

We bought our gravlax from De La Mer on the Danforth; look for gravlax at a good fishmonger near you.

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The Zest of Life

We’re off to see our niece and her husband this afternoon – they’re home for a visit from Germany, where Eric had an opportunity to be transferred this year. We will also be celebrating three birthdays – my hubby’s, my sister-in-law’s, and my nephew’s. The surest way to not overeat at a party is to have something healthy in advance – and hence this tasty salad.

For two:

A couple of large handfuls of mixed baby greens, and another of arugula on each plate. Dice half a green pepper, slice four  mushrooms, and drain a can of salmon – layer all this on the greens. Lastly, the dressing: zest half a lemon (keep the zest aside). Squeeze the juice into a small bowl and remove any seeds. Add 10ml/2t of Dijon mustard and stir together. Drizzle this over the salad and garnish with the zest.

  
The upside? We’ll have our cake (a little slice) but we’ll also have more time to enjoy the real zest of life: friends and family.

Something from nothing…

The fridge is starting to look a little bare as we get ready for a cleanup and refresh. Whether it’s because you’re going away, there’s a change of season, or your cupboards and fridge just need a good sorting, it helps cut down on waste if you take one day a week to cook just with what’s on hand. 

Here’s what I saw that needed to be used:

3 homemade sourdough buckwheat buns – I keep these in the freezer because with whole grains and no preservatives they spoil easily.

Sundried tomatoes in oil – bought for a recipe; I prefer the dry-packed, as they keep longer without electricity.

Green olives – good for martinis but alas, we are out of gin.

A can of tuna in water.

Kozlik’s Tripke Crunch mustard, which I love but which has, of late, been ignored in favour of Old Smokey.

Some cheese bought “off list” on last week’s market excursion and needing to be finished off.

I chopped the tomatoes and olives, mixed with the tuna and mustard, and spread this on the buns (sliced in half). Next I grated the cheese and put it on top, popping under the broiler just until melt-y.

That’s it! Another weekend use-it-up assignment complete:

  

Are you up for the challenge?

As the supply dwindles toward shopping day, it can be tempting to run out to the store for just an item or two. But let’s face it, most of us in the developed world have enough food in the house. I’m not talking about low-income households, who face true hardship in feeding their families. But for the rest of us, “there’s nothing to eat” often means “I’m not sure how to make a meal out of what’s in the house.” 

This year we moved back to a location where I am in walking distance of a plethora of food sources. So when I started to throw together a quick chowder for lunch, I realized I didn’t have any potatoes. I have sweet potatoes, but I have plans for those. Those of you who know me, know that not having a meal plan is an unusual situation. But did this predicament really call for desperate measures? I think not.

Hence, this classic simple chowder now features turnip (more appropriately, rutabaga, but that’s not what we called the big purple and yellow root vegetable where I’m from).  We are still working hard to choose local first, and the veg in this dish came from across the street – and before that, from farms here in our own province. We’re happy that our neighbourhood FreshCo makes an effort to clearly identify local items, and usually has a good selection of those. If you want to know what’s in season in Ontario, check out this handy guide. Many provinces and states have something similar.

Here’s the result – it was pretty tasty. What do you have on hand that you can use up to keep your grocery bill in check this week?

  
For two:

2 c / 500ml water

1 carrot, peeled and diced

1 c diced turnip

1 onion, peeled and diced 

1 6 oz / 180 g frozen fish fillet, slightly thawed and cut in 1″ / 2.5cm pieces

1 c / 250ml 1% milk

Fresh ground pepper

Bring the vegetables to the boil in the water. Turn down and cook for 11-12 minutes on medium low heat. 

Add the fish pieces and simmer for another 7 minutes.

Stir in the milk until heated through.

Serve with a grind of fresh pepper.

Don’t Waste the Taste!

As part of our “use it up” series, today’s lunch is the remainder of last night’s fish pie.   
It started with leftover celeriac gratin, to which we added some steamed carrots and sliced mushrooms. Any leftover veg would do, though. We also had part of a container of whipping cream, and of course, the last of our amazing roast haddock from Hooked. Again, if you have other leftover fish, or even a tin of wild-caught salmon, this will work nicely. No whipping cream? Try regular milk with a tablespoon of cornstarch stirred in. 

Heat all of this to bubbling over gentle heat in an ovenproof dish, while you heat your oven to 400F

Meanwhile, make the biscuit topping like so:

In a medium bowl, combine 1 c each white flour and whole wheat flour. This makes a thick topping for four, otherwise feel free to halve it! Stir in 1/2 T brown sugar, 2 t baking powder and 1/2 t baking soda. Give a grind of salt and pepper. Quickly stir in 1 c fat free yogurt, just until blended. You may need to knead a couple of times by hand. Turn out onto a floured surface and pat to the size of your casserole. Place on top of the fish filling.

After 15 minutes drop the heat to 350 and bake another 15 minutes. At this point you can turn the heat off and it will stay warm in the oven for another 15-20 if someone is running late. 

Leftovers? Reheat from refrigerator cold by placing in a cold oven. Turn heat to 350. When your oven comes up to 350, time for 15 minutes and you’re set.

Also, the same topping can be rolled into biscuits – skip the pepper and follow the method as given. Roll 1″ thick and cut into circles. Bake on a cookie sheet w parchment at 400 for 20 minutes.)

“I’m not missing bread”, he said…

Back in the city, (did I mention we’ve moved?) we have returned to many healthy, happy habits. The first is walking – everywhere. Although we are still eating  freshly-prepared homemade food, there’s been a decided absence of baked goods. Generally I only have homemade bread, and we have been busy moving across the country. Somehow, bread making just hasn’t happened at this point, a month in. 
This morning my husband commented that he hadn’t been missing the bread at all. So here’s another bread-free, use-it-up recipe, for two.

Bring to a boil:

2 c homemade salt free vwgetable stock

1/2 c sliced onion

1 sliced celery stalk

1 grated carrot

2 t cider vinegar

1 t sesame oil

1 T grated ginger 

Divide 

1-1/2 c cooked brown rice (leftover) into two bowls

Top each with

1/2 can water packed tuna or 1/2 c leftover cooked fish 

Pour hot broth and veg mic over

Sprinkle with chopped cilantro.

So good!

We’re Eating in Technicolor…

  “Eat your colours” is a great description to get kids to tuck in to a variety of fruits and vegetables. Eye appeal works just as well for us, the “grown-ups”. That’s the whole idea behind today’s Super Sesame Salmon Bowl. (A vegan version could just as easily feature sautéed mushrooms, chickpeas, or seitan).

2 c /500ml broccoli florets and stems cut in coins

1 c /250 ml sliced red cabbage

2 small avocados, diced

1 apricot, sliced

1 ripe tomato, sliced

2 t / 10 ml sesame oil

1t / 5 ml honey

15 ml sesame seeds 

1 can salmon 

For two, we steamed the broccoli for a minute or so in the microwave in a large bowl with the juice of a lemon. Put veggies (except avocado) in a bowl w the steamed broccoli. Drizzle with sesame oil, honey, and sprinkle in the seeds. Toss lightly.

Add the salmon and avocado and mix gently. Eat and enjoy.