People are often surprised that I include canned fish in my pantry staples. While we all probably prefer fresh seafood any day, it doesn’t mean you should not have a canned option or two in your back pocket for a time where you don’t have time to go to the store, or if you have other financial priorities. One of my favorite dishes as a kid was stewed salmon in a spicy red sauce. My mom would serve it over rice with a salad or a cooked green vegetable. In keeping with that tradition, I cooked some of my thriving backyard greens. Check out he recipe below.
2 cans of 14.5 oz sockeye salmon
1 can of stewed tomatoes
1 5-7oz can of tomato sauce (no salt)
1 1/2 cups diced onion
1 tbsp. minced or pressed garlic
1/2 tbsp. olive oil
2 tsp. garlic powder
2 tsp. Italian seasoning
2 tsp. coarse black pepper
1 tsp. cayenne
Salt to taste (start with 1 tsp)
- If serving over rice, cook the desired amount of rice on the stove or in a cooker.
- In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
- Mince or press garlic and add to the pot. Add a splash of water.
- Once onions have softened, open and add salmon, stewed tomatoes and sauce.
- Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
- Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
- Serve over rice and enjoy.
Prepping ahead goes a long way toward helping you stay on budget and curbing the need for take out under the notion of “I don’t have any thing easy to cook at home.” It’s helpful to always keep a couple of quick cook options stocked in the freezer whether leftovers from a large batch of beans or meat sauce, or pre chopped veggies and seasoning that can be added to your protein of choice. Seasonal vegetables like squash, zucchini and potato can last for several months in the freezer and make an easy breakfast, lunch or dinner meal in a pinch. I’ve added sausage and have also smothered it with onion and garlic to go with chicken. It can also be seasoned a variety of ways to keep things interesting.
A quart size bag makes 2 to 3 servings and a gallon would make roughly 6-8 servings. It’s best to chop and freeze it in your preferred quantity. You can always add bell pepper and/or onion (green, white or yellow) to your mix for added flavor. Personally I prefer a higher ratio of the squash and zucchini to the potato for a higher fiber, lower card ratio.
After thoroughly rinsing the veggies, I chopped roughly a cup to 1 1/4 of squash and zucchini and a 1/2 cup of potato. when adding the onion and bell pepper, add only a cup of the first two veggies to make sure the quart size bag has space.
As some of you may have seen last week, I am attempting to add a videos to support these post. That will be a work in progress :). Please share your thoughts and happy prepping!
I’ve gotten on a kick making bread at home, really just to see if I could. I’ve been surprised that it something that can be done in an hour and even better, that I can add things like flaxseeds, oats and chia seeds mostly to my hearts content. While baking it was a fun experience, making an open-faced turkey, avocado and tomato sandwich sealed the deal. This was a quick and easy meal that was both filling and satisfying. And there is just something to be said about fresh baked bread. 🙂
Using a teeny tiny avocado, I reserved half for an easy guacamole later in the week and cut slices out of the other half. I mashed a slice for more of an avocado butter to spread on the bread, added the tomato and turkey and the remaining slices on top. This takes all of 5 minutes. Enjoy!
3oz of Turkey
1/2 small avocado
1/2 medium tomato
1 slice of bread
Salt and pepper to taste
- Warm a slice of bread.
- Cut an avocado in half while it warms and remove the pit. Store one half and cut the other half into slices.
- Mash one to two slices on the bread and smear like butter. Add a tiny pinch of salt and pepper.
- Slice 2 to 3 slices of a tomato and add to bread. Add a tiny pinch of salt and pepper.
- Add smoked turkey and top with remaining avocado and red pepper flakes.
Every now and then, I get a craving for some good curry and I really wanted to step out of my comfort zone of yellow curry and try something new. Curry is a wonderfully complex flavor profile that mixes different spices and herbs and it works well with just about any meat or seafood out there. Since I am also a fan of red and green curry dishes, I decided to give red curry a try with ground pork. This was simple and quick and full of flavor. Check out the recipe below and share your thoughts.
Red Curry with Pork
1 lb ground pork
1 cup diced yellow onion
1/2 cup chopped fresh garlic (8-10 medium cloves)
1/2 tbsp. olive oil
1/2 cup chopped yellow bell pepper
1 cup diced carrot (2 medium or 1 large carrot)
2 tbsp. red curry paste
1 cup of torn fresh basil
1 14oz can coconut milk
7 oz water
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. onion powder
1. Place a large pot over medium heat and warm oil.
2. Add pork to oil and break apart with a spoon.
3. Peel and dice onion and peel and mince garlic. Add to pork with onion powder and half of the salt and pepper and mix well. Cook until pork is browned.
4. Rinse and chop bell pepper and peel and chop a large carrot. Add both to the pot and stir well.
5. Add red curry paste and mix in well. Add coconut milk and fill can halfway with water and add water. Rinse and roughly chop basil and add to the pot.
6. Add remaining seasoning and stir. Reduce heat to simmer for 15 minutes.
7. Serve with 1/2 cup of rice and top with fresh basil.
With life getting in the way, sometimes a light dinner is called for. This dish took 10 minutes to make and was both light and satisfying. I has also made a pitcher of cucumber infused water with basil and lemon earlier in the week which was quite refreshing. The shrimp in this dish can easily be substituted with a piece of seared fish or canned tuna that can be spruced up with fresh herbs, lemon juice and salt and pepper. Check out the recipe below.
1/2 lb. shrimp
1 tbsp. chopped green onion
1 small cucumber diced
1 cup diced tomato
1 tsp. sea salt
1 tsp. coarse black pepper
1 tsp. onion powder
1/2 tbsp. olive oil
1. Peel and devein shrimp if whole. Set aside in ice water until ready to use.
2. Rinse and peel cucumber and cut in half. Cut in half horizontally, then make three long strips to make a small dice. Repeat with remaining half.
3. Rinse and score tomato before dicing it. Add tomato and cucumber to a medium-sized bowl.
4. Rinse and chop green onion and add to the bowl. Rinse lemon and cut in half before squeezing one half over bowl.
5. Place a pan over medium heat and add oil. Place shrimp on a paper towel and pat dry. Season with half of the seasonings and add to hot pan.
6. Season other half and let cook for 2 minutes before flipping he shrimp. Let cook for 2 minutes then squeeze in fresh lemon juice (seeded side up). Let cook for another 2 minutes and remove from heat.
7. Plate in bowls and serve.
With the dreary weather expected this week, I was in the mood for some jambalaya. I’ve posted before about my preference for traditional New Orleans styled jambalaya with seafood, sausage and a red sauce to boot. I decided to highlight some local green onion sausage that I picked up at Soprano’s supermarket in Livonia parish which is about 30 minutes or so from Baton Rouge on Hwy 190. My dad loves to find gems off the beaten path and Soprano’s green onion sausage certainly makes the list. The sausage is made in house and the store offers both fresh and smoked options as well as other flavor combinations. Green onion sausage is tasty and pretty easy to find, so try a brand that you like and give it a try.
I also picked up some fresh turnips, green onion and red potatoes from the farmers market to make a quick soup with some of the sausage as a second option for meals this week. With a little help from a kohlrabi salad mix (kohlrabi, kale, shredded golden beets) from Trader Joe’s and a quick pickle of shaved turnips and thinly sliced yellow onion, that will be a nice side to my soup meals. For some added sweetness, you can also grate or thinly slice a small red apple into the salad mix. Since I have previously posted a jambalaya recipe, check out the soup and salad recipes below.
Potato, turnip and Sausage Soup
1 cup diced red potato (2 medium)
1 cup diced turnip root (2 medium)
2 cups chopped turnip greens
1/4 lb green onion sausage
1 small yellow onion
1/2 cup chopped green onion
1 14.5oz can of chicken stock
2 cups of water
1/2 tbsp. olive oil
1 tsp. sea salt
1 tbsp. coarse black pepper
1. Peel and thinly slice onion. Add to a medium pot over medium heat with olive oil. Once it begins to sizzle and brown (2 mins) add 1/2 cup of water to carmalize the onions.
2. Remove green tops from turnip roots and soak tops in water in a bowl or the sink to remove dirt.
3. Using a potato peeler, peel turnips until dirty skin is removed. Cut off skinny end and green stem end. The cut in half and dice into medium pieces. Add to the pot with onions and add remaining water and bring to a boil.
4. Rinse potatoes and dice into medium pieces and add to the pot.
5. Cut sausage in half long-wise before slicing thin and add to the pot. Add seasoning.
6. Rinse and chop turnip greens and green onion and add to the pot.
7. Reduce heat to low and let simmer for 10 minutes.
Kohlrabi and Kale Salad
1 cup salad mix
2 tbsp. rice wine vinegar
1/2 tbsp. local honey
1 tbsp. thinly sliced onion
1 tbsp. thinly sliced turnip
1/2 tsp. cayenne
1/2 tsp. sea salt
1. In a bowl, add vinegar and honey and mix with a fork until dissolved. Add seasonings.
2. Peel and thinly slice a small onion (About two cuts worth). Add to the vinegar.
3. Peel dirty skin from turnip. Rinse peeler and then use to peel thin pieces into the bowl.
4. Let sit for 3-5 minutes then add salad mix and toss well with a fork.
I knew this would be a week where I would need to eat dinner quickly to get work done and workouts in, so I went with my favored chicken legs. I am a huge fan of making half the pan of baked chicken flavored different ways and I continued that trend this week with my pan of 10. I seasoned half the chicken with cumin, salt, pepper and cayenne and the other half with smoked paprika, onion powder, salt and pepper.
For sides I rinsed and warmed a can of organic black beans that I mixed with cumin, canned diced tomato and cilantro as one side. I also brought a few ears of corn that I cut off the cob and seasoned with fresh herbs, salt and pepper.
For my lunch and dinner this week, I alternated between chicken with those two sides, chicken tacos and a basil and peach salad that all used that original pan of chicken from Sunday.
The chicken took 35 minutes to cook, the black beans 10 minutes to be warmed through and seasoned and the mango pico took 10 minutes to make. I cut the corn off the cob and seasoned it as needed for meals since it doesn’t need to be cooked and also diced tomato and cucumber for salad lunches in the morning before work.
The “cooking” this week took less than an hour for 10 of my 15 workday meals and also totaled $24.91 or 2.49 per meal. It helps if you can pick flavors and main items first and build from there. See the details below and give meal planning a try!
1 can of organic black beans – $.89
1 can diced tomatoes- $.98
2 ears of corn- $.29/each
Romaine and arugula- $7
Chicken legs- $2.31
Hola Tortillas- $2.59
Fresh tomatoes- $5