Salmon and Salmon hash
We had salmon last night. I intended to cook it in the oven, but the brief return of summer made the grill look more appealing. I did a half-hearted, quick marinade. Brian grilled it, and we ate with wild rice and spinach sauteed with garlic. And there was plenty left over.
I like salmon, enjoy it for dinner, but usually when I buy it, my mind is on the next morning and salmon hash.
We usually eat it with cheesy eggs. Today, I cooked down some chopped plum tomatoes and resauteed the spinach before I added the eggs. Mmmm. What’s not to like about left-overs?
- leftover salmon
- potatoes (baked the night before)
- salt and pepper
- olive oil
- Chop an onion, sprinkle with salt, and saute in a little butter and olive oil until just starting to brown.
- Add chopped baked potatoes. Drizzle with a little more oil, and pepper heavily. Add the salmon, chopped coarsely. It will flake apart more as it cooks.
- Keep cooking until all ingredients are heated through and potatoes start to brown a bit.
- Sprinkle with chopped, fresh parsley.
- Serve with cheesy scrambled eggs.
Zucchini is notorious for being overabundant. There are stories of people desperate to get rid of them, dropping them off on neighbors steps, abandoning them by the side of the road. For years I’ve heard these stories and wondered “Who are these people?,” because squash borers and squash bugs destroy our plants most years before we get tired of zucchini. Not this year.
With a veggie bin in the fridge full of zukes, I’ve been looking for new things to sneak them into. A few weeks ago a friend served me ricotta pie from the Moosewood Cookbook and I found it quite yummy.
With a couple of modifications (no crust, tapioca flour), it’s gluten free. And though I call it ricotta quiche, it’s not really eggy, a plus for non-egg lovers.
It would work with a number of vegetables, but right now I’m filling it up with zucchini.
Ricotta Quiche with Zucchini
- 1 lb. ricotta cheese
- 3 eggs, beaten
- 1 zucchini, sliced in thin rounds
- 1 small onion, diced
- 2 tsp. fresh chopped basil
- 3 Tbsp. all-purpose or tapioca flour
- 1/4 c. Parmesan cheese
- 1/2 c. grated sharp cheddar
- dash of nutmeg
- 1 c. sour cream
- Preheat the oven to 375° F.
- Saute the onion in a little olive oil. Add the zucchini slices. Sprinkle with salt and pepper to taste. Continue to cook until both are soft, but not browned. Set aside and allow to cool slightly.
- Mix the ricotta, egg, Parmesan and cheddar cheeses, flour, and herbs together. (I used tapioca only to make it gluten-free. If that doesn’t matter, regular flour works just fine.)
- Add the zucchini and onion and mix well.
- Spread the mixture into a 10-inch pie plate.
- Cover with cream cheese and sprinkle top liberally with paprika.
- Bake for 40–45 minutes. Let stand for at least 10 minutes before serving.
I found this worked well at a number of temperatures. We had it about 45 minutes after it was done and it was quite good. I’ve had it cold from the fridge, also good, but room temp or above is probably best.
With the surprisingly cool June weather and no chili left in the freezer, it was time to get out our 16-quart pot. Two meats (beef and pork), five kind of beans (black, red kidney, rosadas, romanas, and pinto), green bell peppers, carrots, onions, garlic, and hots (12 dried habaneros and some Thai chilis too) simmered for hours with enough tomato products (sauce, puree, paste) to fill the pot. Several hours later we had about 13 quarts of a very tasty chili.
Chili for dinner:
Last night we had chili pizza for dinner: sourdough crust topped with chili, covered with sharp cheddar (we use Cabot’s hunter sharp), sprinkled with diced onions and peppers and topped with a little more cheese for good measure. I make chili just so I can make this pizza. (We actually made two, so we have lots of leftovers.)
Chili for breakfast:
Beat 5 eggs and 5 Tbsp. of milk. Melt a generous dollop of butter in a 12-inch cast-iron skillet. Pour in the eggs. When they are almost cooked through, cover half with chili and shredded sharp cheddar. Fold over the other side of the egg. Cook until the cheese starts to look melty. Flip it all over (yeah, it might get a little messy) and cook a minute or two more. Serve with sourdough toast (from the bread you happened to make while making your sour dough crust). Makes enough for two grown ups and one toddler.
Chili for lunch:
Heat up leftover chili in a pan and serve over rice with cheese. Quick and satisfying on another cool, rainy day.
You could do all of these with a veggie chili and they’d be just as yummy. (Though I always forget you don’t eat eggs either, so the omelet is out. Which is too bad, because it really hit the spot for me this morning.)