Savory Salmon Broccoli Pudding Squares

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Hey, guys and gals, I made this for our youngest son’s 23rd birthday today, I prepared it a day ahead, went to work and bake it today. It entails a 2 day process but it is well worth it. As usual, he loves it. This was a huge pudding and we place 23 candles on it, After the celebration, I decided to cut some of them into squares so let’s gather our ingredients and start the preparation by looking at the next picture below.

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INGREDIENTS:

1 huge red onion (sliced thinly)

2 cups Shiitake mushrooms (sliced)

1 red bell pepper (chopped roughly)

1 head broccoli (stems sliced thinly & florets separated)

1-2 Tbsp. olive oil

1 loaf multi-grain bread, (cut into cubes making 4 cups)

1 and 1/4 cups smoked salmon (chopped)

1 cup scallions (sliced)

2 tsp. hot mustard powder

1 tsp. ground  black pepper

6 eggs

2 cups grated Parmesan cheese

4 cups Carnation Evaporated milk

1 cup jarred roasted red bell peppers (rinsed, drained and chopped)

PROCEDURE:

1. Boil a quart of water with a teaspoon of salt in a big pot until boiling in a medium heat.  Add the broccoli stems for a minute then add the florets, boiling for a total of 2 minutes then drain on a colander and plunge in a bowl of iced cold water to stop boiling, drain and paper  towel dry. Set aside.

2. In a sauté pan, add 1 tablespoon of oil on medium heat, add the sliced onions stirring for 2 minutes until caramelized, then add the mushrooms until they sweat. Add the red bell peppers, the broccoli stems and florets. Turn off the heat until the vegetables soften but not soggy. Remove from the stove and let it cool down.

3. In a huge mixing bowl, break the eggs, add the ground black pepper, the hot mustard powder, add the 4 cups of milk & beat with an electric mixer until they are well mixed. Add 2 cups grated cheese, stir with a spoon just to combine them all.

4. Spray Pam generously on a 9 x 13 inch ceramic baking dish. Layer the bread cubes on a single layer. Scatter the caramelized and sautéed vegetable mixture on top of the bread, then the smoked salmon, roasted peppers and sliced scallions.

5. Pour the egg/milk mixture into the bread mixture pressing down the bread cubes that might float while pouring the liquid.

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6. Cover with aluminum foil and refrigerate overnight.

7.  The next day, take out the tray and let it stand for an hour or 2 before baking on a pre-heated oven at 350 degrees for 30 minutes covered with that same foil. Remove the foil and bake for another 15 minutes until the pudding gets brownish. Now put back the foil and tent it over the pudding, keep inside the oven so it will continue to harden without drying up.

8. Let it cool down properly on top of the dining table, remove the foil so no steaming liquid will run into the pudding. Once cold, cut with a serrated bread knife very carefully, using a flat spatula into the bottom to ease each pieces off the bakeware to have a perfect cut.

As always, Flavorful and Masarap! (Masarap!)

-Peaches-

 

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Salmon Scrap Cakes

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Amazing salmon scraps from the wet market have been turned into savory and scrumptious cakes; the procedure is not as complicated as you think. Let’s get started but first remember that these scraps came  from whole salmon that the fishmonger trimmed off to sell you  five to six dollar/lb.salmon steaks. Don’t ignore the scrappy salmon, that’s what you’ll need, otherwise you’ll have to open canned salmon which are too dry and very salty.

INGREDIENTS:

Bag of salmon scraps (washed/rinsed and drained in a colander)

1 red bell pepper (chopped finely)

1 piece of Jalapeño pepper( seeded and chopped finely)

zest of 1 lemon and juice squeezed

1 and 1/2 Tbsp, Old Bay Seasoning

2 cups of  Seasoned Bread Crumbs

4 stalks of scallions (cut thinly including the white parts)

2 tsp. Dijon mustard

2 beaten eggs

PROCEDURE:

1. Boil the drained salmon scraps in enough water to cover with a piece of ginger, few pieces of crushed garlic and quartered shallots in few minutes until the salmon is cooked through.

2. Once cooled down, pick the bones and put the good boneless salmon pieces in a colander until you finished picking most the bones and you have a good amount of salmon free of huge and small bones.

3. In a huge container, mix in all the ingredients, cover and place in the refrigerator.

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4. The following day or after couple of hours, form them into round patties and fry in moderate amount of olive oil, flipping on both sides, yet turn the fire on moderate heat until you brown both sides (make sure you have a pair of good flippers  because you don’t want to break the cake patties into ugly crumbs). Drain on paper towels and warm in an oven to squeeze the oil without breaking the nice round patties when ready to serve.

This is a very cheap way of getting a serving of omega 3’s without breaking the bank. I won’t tell your guest when you serve it to them. Serve with mixed salad and crusty bread and you may add ketchup on top of the salmon cakes.

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As always, enjoy.

Peaches, Masarap!

Non Saucy Shrimp & Turkey Whole Grain Spaghetti

 

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Just got off from 2 nights of 12 hour shifts and decided to look inside my refrigerator, trying to figure out what good meal I can make today before hitting the sack. What I came up with turned out to be a very filling spaghetti dish without a sauce, so there are less calories, grease, and sodium, good for people on a strict diet. Now let’s create my version of a dry whole grain spaghetti.

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INGREDIENTS:

3 – 4 garlic cloves (minced)

small piece red onion or shallots (sliced)

1 cup roast turkey meat

1/2 link kielbasa beef sausages (sliced into rounds)

12 pieces shrimp (headed, peeled and deveined)

1/2 – 1 cup orange/red mini peppers (cubed)

juice of 1 lemon

1 tbsp. avocado oil

1  tbsp. butter

1 box 13.25 oz. Barilla whole grain pasta (cooked as per box instruction)

1 can of 4 oz. Giorgio whole sliced mushrooms

1/2 tsp. ground black pepper

1/2 cup stock or chicken broth

 

PROCEDURE:

1. Heat a non-stick pan with avocado oil and butter in a medium heat until melted, then add the garlic and onion until fragrant and translucent.

2. Add turkey meat and kielbasa until slightly brown, add in green beans and mini peppers, sauté for 2 minutes then add mushrooms until they sweat, then add the shrimp and turn stove on low fire.

3. Immediately pour the 1/2 cup broth and lemon juice, and sprinkle the 1/2 teaspoon ground black pepper.image

4. After the shrimp has turned pink, shut off the stove and add the cooked thin spaghetti.image.jpeg

5. Mix them together with 2 wooden spoons so as not to scratch your Caphalon pan. Serve while piping hot.

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– Peaches, Masarap!

Chipotle Mini Turkey Pot Pie

 

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This is more like a Christmas-y version of Turkey Pot Pie! Got my hands on some very merry party picks and I immediately put them into good use. It’s beginning to look a lot more like Christmas! I just love these cute Christmas-y picks! Don’t you love them too? But we have to talk about these flavorful pot pies, made with left-over Thanksgiving Organic Turkey. The person who invented the freezer was just genius, because the left-over turkey just tastes freshly roasted! So let’s start cooking now.

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Here are the ingredients but don’t get overwhelmed, I just happened to have a lot of vegetables in my fridge that I wanted  to utilize; please include the Chipotle peppers in the Adobo sauce. I gave my aunt my remaining canned Chipotle peppers, so what’s left for me are the frozen ones. I also decided to add the Chipotle flavor at the last minute so you can prepare this without Chipotle too. Also, this is utilizing some of my leftover turkey which I immediately froze right after our Thanksgiving dinner. So hang on, this is a delicious recipe using not chicken, but turkey; you just have to add a teaspoon of fresh ginger juice to remove the turkey’s distinct taste. My finished production is not salty unlike other pot pies, and these are flavorful too!

 

INGREDIENTS:

2-3 cups left over frozen Roast turkey (de-frosted, cubed)

4 garlic cloves (minced)

small red onion (sliced)

1 tsp. fresh ginger juice

1 Chipotle pepper in Adobo sauce (seeded, chopped finely)

1 cup green beans (cut into small rounds)

1/2 cup carrots (cut into small cubes)

1 cup orange/red mini peppers (cut into small cubes)

4 hard boiled eggs (sliced into thin cubes)

1 can 4 oz. Giorgio whole sliced mushrooms (washed, rinsed, drained)

1 can 4.6 oz Libby’s Vienna sausage (drained, sliced into small rounds)

salt/pepper to season the eggs

1 cup milk

1 can 14.75 oz Kendale cream of mushroom

1 Tbsp. Bob’s Red Mill whole ground flaxseed meal

1 and 1/2 cups Bisquick mix

1 cup chicken broth (1 Tbsp.Better Than Bouillon seasoned vegetable base whisked in 1 cup filtered water,simmered in a few minutes) OR 1/4 cup of turkey gravy

1 cup frozen green peas

1 Tbsp. avocado or olive oil

 

PROCEDURE:

1. Sautée garlic and sliced onion on a wide pan over medium fire with avocado oil until fragrant and translucent. Add mushrooms, carrots, green beans and mini bell peppers for 2-3 minutes.

2. Add the cubed turkey and   a teaspoon of ginger juice and mix in chopped Chipotle peppers stirring for 2-3 minutes.image

3. Add the green peas  and the sausages and turn off the stove and cover, letting the steam heat the peas and the sausages.

4. Spray Pam into each ramekin and spoon the mixture into them, leaving a little space for the Bisquick mix.image

5. Mix cream of mushroom with 1 cup of chicken broth. Pour into the casserole mixture.image

6. Whisk in 1 and 1/2 cups of Bisquick mix with 1 cup of milk until the Bisquick mix is fully diluted with the milk and no longer lumpy. Pour on top of the ramekins.image

7. Bake on pre-heated oven at 350 degrees F for 30-45 minutes… couldn’t help but to scoop up some pot pies immediately after the baking was done.image

– Peaches, Masarap! (Delicious)

Asparagus Baby Bella Mushroom Sausage Casserole

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Finally got my 2 nights off and as I looked inside my fridge, I saw asparagus, baby bella mushrooms starting to wilt and I needed to empty my fridge to accomodate my 15 pound turkey to thaw by Saturday .  As per USDA food safety guidelines, you should cook the turkey immediately after you do the cold water thawing, allowing 30 minutes per pound, thus a 12 to 16 pound turkey needs 6 to 8 hours and water is to be changed every 30 minutes. However, thawing in the refrigerator requires 24 hours per 5 pounds therefore a 15 pound turkey needs 3 days inside the refrigerator, placed in a container to prevent leakage and a fully thawed turkey can still remain in the refrigerator for 1-2 days before cooking. So guys, let’s have a safe turkey thawing. Enough of my turkey tangent,  let’s get back to my casserole.

imageHere’s how I need to think fast or my vegetables will soon go to the garbage bin. Let’s prepare this casserole.

 

INGREDIENTS:

2 garlic cloves, minced

1 package of asparagus (ends snapped, cut in very small rounds but leave the spears 1 and 1/2 inch long)

24 oz. Organic Baby Bella Mushrooms

6 eggs

1 piece day old French baguette (broken into small pieces)

3 links of Italian fennel sausage (boiled and sliced in thin rounds)

1/2 cup sliced scallions

1/4 cup sliced leeks

6-8 pieces of cherry tomatoes (halved)

1 red mini peppers (seeded and julienned)

3 orange mini peppers (seeded and julienned)

1/2 tsp. each of Himalayan salt and ground black pepper (to season the asparagus)

2 cans 12 fl oz. Carnation evaporated milk

4 pieces sundried tomatoes (sliced thinly)

1 piece Chipotle in adobo sauce (seeded and chopped finely with gloved hands)

2 tsp. ground yellow mustard

2 and 1/4 cups shredded cheeses

1 tsp. Himalayan pink salt

1/2 tsp. coarsely chopped peppercorns

 

PROCEDURE:

1. Spray Pam in a non-stick Caphalon pan and throw in the Italian sausage rounds, stir until fat gets extracted then throw in minced garlic to flavor the sausage until fragrant. Add the leeks and the Chipotle pepper then the mini peppers and half of the scallions.  Gather them and put aside in a bowl.

2. With the same pan, sauté the asparagus for 2 minutes, season with 1/2 teaspoon each of salt and black pepper and add the mushrooms for another 2 minutes until mushroom sweats, then the asparagus spears for the last minute, stirring well, turn off the stove and cover the pan, then place on a huge glass bowl to cool down.

3. Break the eggs into another large bowl add 2 cans of evaporated milk, stir in mustard, 1 tsp salt, 1/2 tsp of coarsely ground black pepper with an electric mixer in medium speed.

4. Gradually stir in sausage, sauteed asparagus/mushrooms, sauteed mini peppers, 2 cups only of shredded cheese, remaining sliced scallions. Stir well and taste to adjust seasoning as per preference.

5. Spray Pam in a very wide, 9 by 13 sturdy baking dish and spread the few bread slices then ladle the solids into the tray leaving the liquid for later. Once fully packed, arrange the asparagus spears in the middle of the mixture and arrange the halved cherry tomatoes around  the middle of the mixture. Ladle the liquid into the tray making sure you cover the whole tray. Push down the mixture  with the palm of your hand so the hard baguette gets soaked with the liquid.

6. Sprinkle with the remaining 1/4 cup of shredded cheese avoiding  the asparagus spears in the middle and keep the halved tomatoes peeking through the sprinkled cheeses. This is how it should look before baking.

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7. Bake at 375ºF  for 25-30 minutes until the eggs are set and puffy. Let it cool down and you can eat it now or you can freeze it and take out this coming Thanksgiving Day if suddenly you are confronted with more unannounced guests, just set aside on the kitchen table for 30 minutes before re-heating in the oven until heated through. Problem solved.

You can make it all vegetarian by omitting sausage and adding caramelized onion instead. Hey elliebleu and all my dearest vegetarians, you can make this recipe by replacing all meat based ingredients with plant-based ingredients.Okay?

– Peaches, Masarap!!!

 

Healthy Holiday Veggie Pudding

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Found this recipe from an old recipe book I bought from a flea market on the side of the street many years ago, and this dish has become our usual holiday pudding from then on. Serve it on Thanksgiving, Christmas, or New Year’s, and your guests will beg you to give out this recipe and it is no hassle to make; you can prepare it a day before the holiday and take it out from the refrigerator 1 hour before baking then pop in the oven. The recipe for the festive Sweet and Spicy Nuts in the above picture was already posted here just recently. The recipe on making a perfect yellow rice will be my future posting about red, yellow, Basmati, and wild rice.

imageDon’t be scared of the many ingredients because you can substitute the roasted red peppers with fresh colored bell peppers. You can also add celery and cherry tomatoes and chopped onions or scallions or chives.

 

INGREDIENTS:

4 cups of day old bread, cut into 1 1/2-inch cubes (I mixed pumpernickel, baguette and whole wheat sliced breads)

1/2 lb. bacon, cut into 2-inch pieces

1 link Kielbasa, sliced thinly

1 cup Organic Baby Bella mushrooms

1 cup fresh colored bell peppers, chopped coarsely and sauteed very lightly after 1 cup of sliced mushrooms already sweat in the frying pan

2 cups spinach leaves, washed, spinned, drained and cut lengthwise

2 cups shredded Cheddar cheese, plus 1/4 cup for topping

6 eggs or 3 eggs + 6 egg whites

1 cup celery chopped (optional)

5 cups low fat milk or almond milk

3 tsp. Dijon mustard

1/4 tsp. of Himalayan pink salt

1/2 tsp. ground black pepper

1-2 Tbsp. Bob’s Red Mill Organic Flaxseed meal

1 piece Chipotle pepper in Adobo sauce (seeded and finely chopped with your gloved hands)

 

PROCEDURE:.

1. In a large skillet, cook the bacon and Kielbasa over medium-high heat, turning once for 5 minutes, or until evenly brown and crisp, and Kielbasa browned on both sides, set aside (make sure you don’t burn them or the pudding will taste bitter)

2. Coat a 9 x 13 baking tray with non-stick spray. Arrange the cubes in the dish. Scatter the bacon, pepper, and spinach leaves evenly over the cubes. Sprinkle with 2 cups of cheese. With a large spoon, evenly distribute the ingredients so the savory taste will be well combined.

3. In a large bowl, beat with an electric mixer on medium speed the eggs, milk, mustard, salt, and pepper to taste until well blended. Pour and Evelyn spread  out the milk mixture over the bread, using your finger, if necessary, to press the bread into the liquid. Sprinkle with 1/4 cup cheese. Cover with aluminium foil and refrigerate overnight.

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4.  The next morning, remove the baking dish from the refrigerator 1 hour before baking and preheat the oven to 350º F. Bake for 45 to 50 minutes, or until slightly puffed, set, and browned on the top. If the center is still undergone, push the bread down with a wooden spoon to help the bread absorb the liquid. Bake for a few more minutes. Let rest for a few minutes and then cut into squares.

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Here it is folks, thanks to that old recipe book I got from the flea market.

Peaches, Masarap!!!