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SALMON VEGETABLE QUICHE

With our fresh frozen salmon in the freezer, we had baked a lovely Coho Salmon the other night, with plenty of leftovers for salad and sandwiches the next day.  As there was quite a lot left I decided to make a salmon quiche.  It seems to me that just about anything will work divinely with quiche and salmon is no exception.  Over the years, we have had a number of different quiche recipes posted on this blog – they never disappoint to offer a simple yet delicious meal.

1 large shallot, halved and then sliced

1 large garlic clove, minced

2 Tblsp. Extra Virgin Olive Oil

1 cup broccoli – finely dice the stalk, and cut the florets small

1 cup chopped fresh spinach, chopped

2 cups cooked salmon, leave in good size chunks, removing any bones

just over 1/2 cup of milk (we use soy milk)

6 large organic eggs

1 10 inch deep dish gluten free pie crust

1/2 a large tsp. dried dill

salt and pepper to taste

Parmesan cheese

grated aged white cheddar cheese

Roll out the gluten free pie crust and add to a deep dish pie pan.  Prick the sides and bottoms with a fork, then set aside.

Preheat a skillet on low heat with the EVOO.  Add in the shallots, garlic, and diced broccoli, sauteing about 15 minutes or until the broccoli is tender, then remove from the heat.  Preheat the oven to 350 degrees.

Meanwhile, mix up the eggs, milk, salt and pepper and dill – whisking well.

To the pie plate add in the broccoli, shallots and spinach – tossing to combine.

Sprinkle generously with Parmesan Cheese.  Then layer on the chunks of salmon, pouring over the egg milk mixture.

Top generously with grated cheddar cheese.  Bake for 45-50 minutes, then remove from the oven and allow to sit for 10 minutes before serving.

This is what was leftover….it will do nicely for breakfast tomorrow!

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SUN DRIED TOMATO PESTO RISOTTO AND A TRUE FISH STORY

Recently at a restaurant, we had a most lovely sun dried tomato curry risotto.  Since we were having fresh spring salmon with fresh pesto, I decided to change the curry to fresh pesto.  It was delicious.  In this risotto, I did not have white wine, so used an Organic Balsamic Vinegar.  It might be the way I make risotto from now on, as it gave a delicious tang to the risotto that probably would not be there with white wine.  However, either would be delicious – your preference.  Why not give it a try….what is your preference:  white wine or organic balsamic vinegar?

On another note, I have a fish story to tell.  This is a true story….no phoney fish tales told here.

My lovely Dtr. works at the Victoria Airport.  One day, a gentleman arrived with a very large cooler of fresh salmon:  Spring, Coho, and Sockeye.   It was wrapped in plastic, and covered in ice.  He had been in our neck of the woods in Sooke on a fishing charter, having arrived from Fort McMurray, Alberta.  Now it was time for him to return home with his fresh fish.

However, fresh fish can not be transported via airplane in this fashion.  It must be flash frozen and properly packaged.  My dtr. told the gentleman, “I am sorry sir, but we can not accept this for transport, it must be flash frozen”. ” You will have to leave it behind”.  How devastating is that???  If it were me I would have cried.  But at the same time, I certainly would have done some research before commencing on a fishing charter in B.C.

In any event, the gentleman left the cooler on the sidewalk of the airport and boarded his airplane home to Fort McMurray.  Within minutes there was an announcement over the PA: “would someone who owns the large cooler on the sidewalk please claim it”.  My dtr. said:  “I know what that is….I will go get it”!

Well, she ended up sharing the cooler full of fresh fish with two other ladies she works with, and then brought the cooler of fresh fish back to me.   Inside was:  2 large Sockeye Fillets, 4 large Spring Fillets, 2 large White Spring Fillets, and 2 large Coho Salmon Filets.  As sorry as I was for the gentleman from Fort McMurray, I was one happy girl…. doing the happy dance in my kitchen that night, now with a freezer full of fresh salmon.  Some of the fish I cut up into good sized portions, as they were pretty large.  I also shared some of the fish with my son and sister.   So I say a heart felt thank you to the gentleman from Fort McMurray -  your fish did not go to waste…we are loving your beautiful fresh salmon!  :)

Now for a lovely risotto:

2 shallots or 1/2 an onion, finely chopped

2 large garlic, finely minced

1 Tblsp. Organic Extra Virgin Olive Oil

3 Tblsp. butter

salt and fresh cracked pepper to taste

1 cup risotto

5 cups of chicken stock

5 sun dried tomatoes, in oil, finely chopped

2 1/2 Tblsp. Organic Balsamic Vinegar

4 heaping Tblsp. fresh Pesto

2 good handfuls of grated Parmesan Cheese

grated Asiago Cheese for the top

Heat up a medium sized pan with the butter and extra virgin olive oil.  Also, heat up the chicken stock to a boil, then turn down to a low simmer.

Once the EVOO and butter is melted, add in the shallots and garlic.  Saute, season with salt and fresh cracked pepper.  Saute until translucent.

Then add in the risotto, stirring to coat for about 1-2 minutes.  Pour in the balsamic vinegar….step back while stirring – it sure burns the eyes!!  Stir for one more minute.  Add 1 ladle full of chicken stock, stirring.  Allow to sit and simmer for a bit.  Continue to add a ladle full of chicken stock at a time, stirring in between, and allowing the rice to absorb the chicken stock before adding another ladle of chicken stock.

This process should take about 30-40 minutes or so….eventually the rice will puff up to a soft creamy texture.

Add in the pesto, stirring well to combine.  Remove from the heat, and add in the Parmesan cheese, stirring well.  Plate and serve with fresh grated Asiago Cheese.  Serve along side any main dish.

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BAKED STUFFED HEIRLOOM TOMATOES

This recipe was inspired by my friend George’s recipe for Middle Eastern Jhedra (lentils and rice).

DH had gone to our Saturday Farmer’s Market and came home with “heirloom baking tomatoes”.  I had never heard of these type of tomatoes before, but they have very little seeds and juice inside, in fact, they almost look like a pepper – with a similar firm texture.  See how pretty?

I was not really sure how this recipe was going to turn out, but just kind of went with what ingredients I had.  It was a winner!  In fact my dtr. arrived (she does not like lentils) and she loved this dish. This recipe would also be good with large Roma Tomatoes, or various kinds of Peppers.

I have now made this recipe twice – once with an added diced roma tomato, and once without.  Both are good.  The Lentil/Rice mixture makes quite a lot, there was still  a bowl full leftover which tastes great the next day – even cold it is yummy, served along side with a salad.
I made a couple of modifications to George’s Jehdra recipe so will do a recap here:

4 cups water

1 cup brown lentils

just under 1/2 cup of extra virgin olive oil

1 large onion, chopped

3-4 large garlic cloves, minced

1 tsp. curry powder

1 bay leaf

salt and fresh cracked pepper to taste

1/2 cup basmati rice

reserved juice from tomatoes

1 roma tomato finely diced – optional

1 rounded tsp. fresh minced rosemary

1 big handful of finely minced fresh basil

113 grms. roasted garlic chevrai goat cheese

5 baking tomatoes, or Roma tomatoes, seeds removed

In a medium sized pot, bring the water to a boil, add the lentils and bay leaf.  Turn down to a medium low simmer for 10 minutes – lid off.  After 10 minutes, cover with a lid and continue to simmer for another 10 minutes.

Meanwhile, add the oil to a cast iron frying pan, low to medium heat.  Saute the onions and garlic until soft, then add the curry powder, rosemary, salt and pepper.  Saute for 1-2 minutes until fragrant.

Then add the rice to the onion mixture, and saute stirring for 1 -2 minutes.  Transfer the rice onion mixture to the pot of lentils and (if using the diced roma tomato add to the pot) cook on a low simmer, lid on for another 15-20 minutes or until liquid is absorbed and rice and lentils are tender.

Remove from heat, and remove the bay leaf.  Add in the fresh basil, stirring well to combine.  Check for salt and pepper and set aside.

Slice the tomatoes in half, and scoop out any seeds into a bowl.  Add the reserved juice/seeds to the lentil rice mixture – stirring to combine.

Add a generous scoop of the lentil/rice mixture to each tomato, then top with crumbled goat cheese.

Bake at 350 for 15-20 minutes.  Serve right away with any other vegetables or a fresh salad.

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SUMMER FRESH SALAD

Hi all!  I have not disappeared from the face of the earth….just been super busy with work….which I love!  I still hope from time to time to offer new recipes (have a couple up my sleeve) so will keep posting when time and inspiration allows.  We have had an amazing summer weather wise.  It is [...]

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CHICKEN VEGETABLE CHEDDAR CASSEROLE

The inspiration for this recipe came from a magazine I was reading while waiting for an appointment.  I did not have time to write it down, so have gone with my own, sometimes not always reliable memory.  I do recall the original recipe used a Bechamel sauce, which I did not use here.  This makes [...]

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CREAMY SEAFOOD CHOWDER

Nothing says comfort food better than a delicious bowl of seafood chowder.  Most seafood chowders traditionally use a white fish.  In this dish I used all shell fish.  Many chowders also use a flour to thicken their chowder…here I did not.

In our household if we use cream, I will make SCD cream – Lactose free [...]

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ITALIAN SAUSAGE MUSHROOM BASIL LASAGNA

Lasagna is such comfort food.  What I also love about lasagna, is I make it in the morning and refrigerate until ready to cook for dinner, plus I do not cook the lasagna noodles which saves some time and clean up.  I always use the same yogurt cheese/spinach/parmesan cheese in place of cottage or ricotta [...]

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FRESH WEST COAST SNAPPER

Recently I found a new local fish store that supplies all kinds of fresh fish and shell fish – yeahhh!  Today’s special was fresh West Coast Snapper fillets – they were lovely!  Having found this new store, I hope to have more seafood dishes in the future.

With this recipe I kept it really simple, as [...]

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HOMEMADE SAUSAGE

These sausages will certainly do in a pinch…when you do not have gluten free sausages on hand.   Although these were not your typical sausage in a casing, these were pretty good -  not as excellent as the place where I buy them, but darn close.

Note:  these were even better the next day.  Next time, [...]

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CREAMED SALMON AND LEEKS

It has been a while since I last did a post…we have been away on holidays.  Back to our favorite Salt Spring Island for a 5 day getaway.  DH shot this picture on the ferry over to the Island.  It was a most lovely holiday…good food, lots of rest, great weather, hikes on the beach…I [...]