Recipes

[HonnyBrown]

Ina Garten's Greek Salad (I add shrimp)

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Next Ingredient: Sockeye Salmon

[walker]

Sockeye Salmon anyone? Or, HonnyBrown, would you like to change ingredient?

[Sabatini2]

Salmon Patties

From the Kitchen of Deep South Dish

Ingredients

1 (14.75 ounce) can of pink or red salmon, undrained

1/3 cup of finely minced onion

1/4 teaspoon of freshly cracked black pepper, or to taste

1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional

1/4 teaspoon of Old Bay seasoning, or to taste, optional

1 tablespoon fresh chopped parsley

1/4 teaspoon of fresh lemon zest

15 saltine crackers, crushed fine

1 large egg, beaten

1/8 cup of water

1/2 cup of canola or vegetable oil

Instructions

Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of fresh lemon.

Cook's Notes: The skin and bones of canned salmon are generally edible, however you can remove them if you prefer, or purchase it without. I use Chicken of the Sea Red Salmon Traditional Style Sockeye and leave the bones in. If you don't have fresh lemon, add a tiny squirt of yellow mustard.

You may also substitute bread crumbs, panko, flour, cornmeal or even leftover mashed potatoes for the crackers if you prefer. Potatoes make for a fluffier croquette.

Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking.

Next ingredient: dark brown sugar

[Zhills]

Balsamic Glazed Carrots

3 cups baby carrots
1 Tbsp olive oil
s&p to taste

1½ Tbsp balsamic vinegar
1 Tbsp dark brown sugar

Cook carrots. 400* 20 mins. (evoo, s&p)

Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Next ingredient: Herbs de Provence

[house_cat]

Omgosh! I love Herbs de Provence!

Here are the oven "fries" I make for us every Saturday night:

Russet potatoes

Olive Oil

Herbs de Provence

Salt (optional)

I peel the potatoes and make thick "fries".

In a large bowl, toss the fries gently in about 1/4 cup of olive oil, Herbs de Provence and some salt.

Spray a cookie sheet and lay the potato strips in a single layer.

Bake in the oven at 425 degrees until done. I have an oven with a Speed Bake (convection) setting. They take only 30 minutes to crisp up. A regular oven might take longer.

Next ingredient: cabbage

[Zhills]

Thanks, House cat. I put them in potato salad but haven't tried them on fries!

Next ingredient: cabbage

[Zhills]

Thanks, House cat. I put them in potato salad but haven't tried them on fries!

Next ingredient: cabbage

[Sabatini2]

This isn't a tried & true recipe, but one of those online recipes that you swear you're going to make the next time you have some cabbage lying around that needs to be used up,...but never do: an easier version of Japanese cabbage pancakes. That day may finally be here! I'll probably use less eggs, as per some of the reader's comments.(Some say reduce eggs down to 2 or 3.)

**Edited. See note below.

Okonomiyaki, (savory cabbage pancakes) recipe by Midge on Food52

Okonomiyaki

Makes roughly a dozen pancakes depending on their size

Sauce

1/2 cup mayonnaise

2 tablespoons soy sauce

2 teaspoons sriracha, more or less to taste

Pancakes

5 large eggs (use less, per readers)

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt

1/3 cup all purpose flour

2 cups cabbage, shredded with a mandoline or finely chopped

1 bunch scallions, trimmed and chopped

3/4 cup (roughly) baby or chopped shrimp

canola oil for frying

1-2 tablespoons toasted sesame seeds

bonito flakes (optional)

Directions:

Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.

Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce

ETA: As I'd initially stated, this wasn't a T&T recipe! But, I made these pancakes today, & ended up totally altering the recipe by: nixing the shrimp, decreasing the eggs to only 2, increasing the flour to 1 cup and adding almost a cup of chicken stock to make a smooth batter. Added about 4 cups cabbage, as well as a grated carrot, green onions, etc. Cooked almost 15 minutes on each side until crispy brown, & garnished w/ sesame seeds & slivered green onions. The sauce recipe given here tasted blech! Instead, I used a mix of mayo, ponzu and grated ginger which was much better. If you're a starving vegetarian, you might like them.

Just thought I'd mention it.

Next ingredient: bread

[house_cat]

They don't look very pretty, Sabatini, but I'll bet they're good.

Next ingredient: bread

[Sabatini2]

On 10/18/2014 house_cat said:

They don't look very pretty, Sabatini, but I'll bet they're good.

Next ingredient: bread

Beauty is in the eye of the beholder, housecat!

Next ingredient: bread