MORE SIMPLE RECIPES USING FLAKED FISH: PIQUANT FISH AND CHEESE BAKE; FISHERMAN'S LOAF; KEDGEREE

HERE ARE 3 EASY AND ECONOMICAL RECIPES THAT ARE GLOBALLY ADJUSTABLE USING CANNED OR FRESH COOKED FLAKY FISH. These easily feed 3 people when teamed up with a salad or steamed vegetables/noodles & etc.
if using canned fish, drain well and remove any skin, any bones can be mashed and added to the flakes for extra calcium.

 

 PIQUANT FISH AND CHEESE BAKE

1 1/2 - 2 cups flaked fish

1 cup milk
2tbsp butter or margarine
3/4 cup fresh breadcrumbs
1 cup grated Cheddar cheese
1 tbsp minced parsley
2tsp pimento relish or tomato ketchup
1/4 cup minced onion or scallions
salt & pepper to taste
2 medium eggs or 1 large, beaten well
2 cups diced boiled potatoes


preheat oven 325f
well butter a deep oven proof casserole

Warm the milk and add the butter to melt.
pour into a small bowl and add the breadcrumbs, cheese, relish, parsley, onion and seasonings.
Mix well then sir in the eggs.
Place the cooked potatoes in base of the buttered dish and top with the flaked fish.
Pour the cheese mix over.
Place the casserole in a roasting pan of warm water and bake about 1 hour..until top is golden and set.
Remove from oven and pan of water, serve warm with steamed beans or greens

FISHERMAN'S  LOAF

1 1/2 cups flaked cooked fish/or canned

3tbsp butter or margarine
2tbsp Worcestershire sauce
1  egg lightly beaten
salt & pepper to taste
1/4 cup soft fresh breadcrumbs (1 slice bread)
2 1/2 cups cooked rice
1/4 cup milk
1-2 sliced hard boiled eggs
2tbsl butter or margarine for topping



preheat oven 350F

well buttered loaf pan or deep ovenproof casserole

In a medium bowl combine:
the fish, breadcrumbs, Worcestershire sauce, milk, beaten egg,  salt & pepper mix well and set aside.
Meanwhile line the base and sides of the loaf pan with 2 cups cooked rice.
Add the fix mix in the center, and top with remaining rice.
Pat down and dot with remaining butter.
Bake for 40 mins.
Remove from oven and allow 10 mins for contents to settle before serving.

KEDGEREE

I love this dish and it was BIG in UK in the times of Queen Victoria as a Breakfast or supper dish, using poached smoked haddock.
It originally came form India where it was made with lentils and rice and called Kitcheri..the days of the Empire and all that...

2 cups cooked fish

1/4 pound/1/2 cup butter
2 1/2 cups cooked rice
2-3 hard boiled eggs, coarsely chopped
salt & pepper to taste
1/2 tsp curry powder (optional)
1/4 tsp cayenne pepper


Melt the butter in a pan and add the curry powder and cayenne, cook for 2 mins before adding everything else.
Stir gently with a wooden spoon, until everything is heated through
Serve warm with hot buttered toast..this is really good with any  leftover cooked salmon.



VARIATIONS:
make any of these recipes your own by adding hot sauces, horseradish, mustard, fresh vegetables, cooked vegetables ( the Fisherman's Loaf can be made Vegetarian by replacing the fish with cooked vegetables and cheese.)


Happy economical eating at its easiest!



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Serving ANY cooked Fish Economical yet tasty St. Jacques, style RECIPE

This used to be so trendy in the late 70's now I have put my own "Spin" on it by making it in a shallow ovenproof casserole and using ANY cooked, skinned and filleted, fish.
Economical and very very tasty ..good enough for company.

Serves 3-4

2 cups flaked cooked fish (skin and bones removed)
1/2 cup cooked shrimp or clams (may be frozen, defrosted or canned, drained)

3 tbsp butter or margarine
3tbsp minced onion
3tbsp all purpose flour
1/2 tsp  Dijon mustard
1/2 tsp sea salt
pinch of cayenne
 1 1/4 cups warm milk
1/4 cup white wine
1tsp Worcestershire sauce
1/4 cup plus 2 tbsp grated Parmesan cheese
2 tbsp minced parsley (optional)


method:
Melt the butter and saute the onions to golden.
Stir in the flour and mix well to make a roux.
Add gently the warm milk to make a thin sauce (you may use a whisk on this).
Add the mustard and seasonings to taste.
Add the wine and cook, gently stirring over medium heat, to a smooth sauce.
Remove from heat.
Add the cooked flaked fish, shellfish, Worcestershire sauce, parsley  and 1/4 cup grated cheese.
Mix well to combine.
Turn into a shallow ovenproof dish that has been well greased.
Top with remaining  2 tbsp grated cheese and broil until nicely browned.

Serve with mashed potatoes, rice and even French Fries.

variations: 
Use any grated cheese
You may also add more shellfish if you have them.

Perfect for a mid week meal or even entertaining..and economical too . I like mine made with Atlantic cod or salmon
This recipe may also be doubled with great results too.

This may also be served on a bed of mashed potatoes, served in a pie plate with the mashed acting like a crust.

 

2 supper dishes using leftover roast pork or chicken..very economical meatballs and sliced in a Horseradish and onion sauce

These meatballs are Belgium style cooked in beer or white wine, and no one will believe this is leftover meat, and just 12ozs/ 1 1/2 cups, feeds 3-4 persons with rice or vegetables, even French Fries!


1 1/2 cups cooked pork or chicken ..process until finely chopped or put through a meat grinder
1 tbsp butter or margarine
2 tbsp minced onion
2 cloves garlic smashed and minced
2 sliced of bread soaked in 1/2 cup milk
salt, pepper and grated nutmeg to taste
 1 1/4 cup white wine or beer
1 stiffly beaten egg white plus the yolk
1/2 cup whole wheat or all purpose flour
3 tbsp butter or margarine
1 cup minced onion or scallions 
1 tbsp minced parsley,
1/2 tsp dried thyme, 
1 bay leaf


Brown the  2tbsp onions in the melted butter.
Add to  the meat, soaked and shredded, bread; 1/4 cup wine and the egg yolk, in a large bowl.
Mix with hands until all combined.
Fold in the stiffly beaten  egg white.
Shape into small meatballs, using a spoon.
Roll these in the 1/2 cup flour, and shake off excess.
Heat the 3tbsp butter in a skillet and fry the meatballs in batches, until browned on all sides.
Add the cup of minced onion, seasonings, herbs and the remaining 1 cup wine or beer.
Simmer covered for about  25 mins.
Check seasonings and
serve hot with rice or noodles or fries.

Variations you may also add 1 pound potatoes cut into 1 inch cubes when you add the 1 cup onions, cook this on covered simmer for 35 mins.
This way you have a one pot meal.
 



Sliced chicken or pork in Horseradish sauce..if you love Piquant & Fiery horseradish as I do, this is fantastic.
Especially great with leftover chicken thighs or drumsticks too
Serves 3-4

1 1/2 cups cooked sliced pork or chicken or 4-6 cooked chicken thighs or drumsticks, skin removed.

2 cups sliced onions
2tbsp oil
1/2 cup stock or water
2 tbsp vinegar
1 bay leaf
salt & pepper to taste
2 tbsp horseradish sauce (creamed horseradish is fine too)
Croutons or slices of toast


Saute the onions in the hot oil, until golden, then add the meat.
Cover with the stock and  vinegar, adding seasonings and bayleaf.
Simmer uncovered for 20 mins.
Remove from heat and drizzle with the horseradish, add the croutons, or serve with the slices of toast on side.
You may also add 2 tbsp evaporated milk or cream to the dish before serving
May also sprinkle with minced parsley before serving.

This is great with rice, noodles and even boiled potatoes

Vegetable whole wheat cornbread; Split pea and ham soup; Garden Vegetable soup; Taco salad with cheese; Ground turkey Shepherd's and Cottage pies; Italian Vegetable stew with cheese polenta; Potato salad with peas and yogurt; Double Chocolate Peanut Oatmeal Cookies.. ALL Photos of tomorrow's deliveries

Previous 2 the whole-wheat cornbread..by cooking carrots, celery and onion first in a strong vegetable broth, cooling and adding to the cornbread batter, the result is a fabulous moist and tender bread, almost a cake.

Garden Vegetable Soup

Split Pea soup cooking with a ham bone

Previous 2 the ground turkey and vegetable base for the Shepherd's and cottage pie..the difference is that Shepherd's pies have a mashed potato topping ( Like a straw thatched roof) and cottage pies have a sliced cooked potato topping, (like slates on a roof).

The  Italian vegetable stew for the polenta

The completed split pea and ham soup with kale added

Cottage Pie to be baked at Client's home

The potato salad with yogurt, green peas, lime juice and mayonnaise

Cooking the cornmeal for the polenta, cheese is added along with  thyme

When the mix begins to leave the sides of the pan, the polenta is  poured into an oiled pan, when set it is cut into slices to be baked or grilled at client's home

Completed Shepherd's Pie to be baked at Client's home

Black bean and vegetables..(own grown tomatoes) for the nacho salad..this dressing in lemon juice and live yogurt

Chopped up chocolate and nut candy bar for the double chocolate oatmeal cookies..Baked below

We are having some great cooler almost wintery weather now in Los Angeles after the heatwaves in December, it is great to be making some "stick to your ribs" dishes for deliveries.

Have a great weekend, world and EAT YOUR VEGGIES!

MEXICAN STYLE CHICKEN SOUP 3 WAYS inc. Sopa de Flan & Sopa Ranchera and GF Tortilla "Croutons"

Mexican Style Chicken Soup Rustic Style

Mexican Style Chicken Soup, Home style

No matter how you serve it Mexican Style Chicken Soup is a wonderful, deep flavored soup packed with seasonal vegetables.
The secret to this deliciousness, is the broth, cooked for hours, slowly poaching a whole chicken..this is NOT Mexican Fast Food.

The basic Soup Broth:

 serves 8 
1x 5 pound stewing chicken, cut up, kidneys ( if you don't remove it will result in a bitter broth, the kidneys are in the backbone) and giblets removed.

6 cups water
2 cups sliced onions
1 cup coarsely chopped celery
1 tsp sea salt
1/2 tsp ground black pepper
 1 x 16ozs canned tomatoes in their juice, either diced or whole and chopped
2 cups coarsely chopped carrots
2 cups chopped onion
5 cloves garlic smashed and minced



In a large saucepan with a tight fitting lid ( a Dutch oven works great)
Add the water, the washed chicken pieces, celery, onion slices and salt & pepper.
Bring to boil and cover tightly Simmer for 2 hours, or until chicken is tender.

Remove from heat and remove the chicken pieces from the broth, and set them aside to cool.
Add the undrained can of tomatoes, the 2 cups onion, 2 cups carrots and minced garlic, simmer for a further 30 mins until carrots are tender, also remove and scum/fat  from surface of broth.
Check seasonings (be careful adding salt as lime or lemon wedges used to serve also add salty flavors) and then carry on as for the following 3 recipes:


 Mexican Chicken Soup  Sopa de Pollo a la Mexicana

serves 8

Add 2 cups coarsely chopped zucchini or Mexican white squash & the chopped chicken* to the broth.
(*When the chicken is cool enough to handle remove all skin, bones and sinews, and chop the larger pieces into bite sized ) 
 and simmer for 20 mins, add the 1 cup defrosted peas and 1/2  cup  minced cilantro.
(you may also add corn on cobs cut into 3's) simmer further 15 mins.
Top with rest of minced cilantro and  2 avocados sliced.
Serve hot with lime wedges,  tortillas and some chopped fresh white onions or scallions for diners to help themselves.

Custard Soup    Sopa de Flan serves 4

Preheat oven 325F
 
 in a medium bowl whisk together well,
3 large eggs
1/2 cup milk
1/4 tsp salt dash black pepper

Pour into a buttered 8x4x2 inch loaf pan and place in a roasting pan of hot water and bake middle oven  for 25-30 mins or until set.
Remove from oven and when cool enough remove from water bath and set aside to cool.
When cold cut into small squares, set aside.
For the soup

Make a white roux with 2tbsp butter and 
                             2 tbsp all purpose flour

Then add 2 1/2 cups of the chicken broth 
and bring to high simmer stirring well.

When this has thickened slightly add
3/4 cup single or whipping cream, and the custard cubes.
On low simmer heat through and serve in warmed bowls.
This is a light and delicate soup and very good for invalids.



 Ranch Style Chicken Soup   Sopa Ranchera 
    serves 4

1 cup minced onion
1 tbsp safflower oil
4 cups chicken broth
1/4 cup long grain rice (if using brown rice, pre-cook)
1/4 cup tomato puree
1/4 tsp sea salt
pinch black pepper
1 cup defrosted peas

Saute the onion in the hot oil, until opaque, then add the stock and bring to boil.
Add the tomato puree and rice, simmer for 25 mins covered,
Add salt & pepper to taste and add the peas.
Simmer for further 5 mins and serve.

Variations :

add whatever seasonal vegetables are available.

I like to cook my chicken in a crockpot, which makes a very concentrated chicken broth, then, add more water later for making soups.

The cooked chopped chicken can be added to any of the soup recipes for the final 20 mins if simmering.


TORTILLA "CROUTONS"   here's a great way to use up any corn tortillas and they are also great with salads as well as soups.
They are also Gluten free!!

7 x 6inch corn tortillas
1/4 cup milk
1/2 cup minced onion or scallions
2 cloves garlic smashed and minced
1 large egg
1/4 cup shredded Cheddar or Jack cheese
1/2 tsp sea salt
1/4 tsp ground black pepper

Grape seed or peanut oil for frying at high temps

Rip the tortillas into small pieces and soak in the milk for about 10 mins.
Then place in a blender or processor and blend until smooth.
In a medium bowl combine the tortilla mix with the onions, cheese, beaten egg and salt and pepper.
Set aside for 30 mins.
Then using a tablespoon, shape into small balls about the size of a walnut, and fry in 1/2 inch  hot oil for about 2 mins per side, turning once.
Drain on Kitchen paper or wire rack and serve warm either IN the soups or on the side.

CERDE EN NOGADA Mexican style PORK IN A NUT SAUCE

Here is a wonderful dish, and perfect for any occasion either weeknight supper or entertaining.
You may also substitute chicken or veal  for the pork, ( if using chicken cook for less time)


Serves 4

2 pounds pork stewing meat, ( all fat and sinew removed) cut into 1 inch pieces

1 cup water or stock
1/2 cup minced onion
3 cloves garlic smashed and minced
1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
Add everything to a 3 qt saucepan, and cook the meat, on high simmer for 45-60 mins until tender. Keep covered.
Drain the meat and reserve the broth, adding more water or stock to make up 1 1/2 cups.

Meanwhile in a  small saucepan:
1/2 cup chopped onion
1/2 cup chopped pecans or walnuts or almonds.
1 tbsp butter
3 tbsp all purpose flour
1 cup dairy sour cream or double cream


 Melt the butter and add the onion, cook to opaque then add the chopped nuts.
Remove from heat and add the flour and cream.
Gradually stir in the hot stock to make a thick sauce.
Then add the cooked meat and check seasonings.
Return to heat and continue to cook until sauce is nice and thick and warmed through, do not cook on high heat or it will burn/scorch.

Serve over hot steamed brown rice, quinoa or bulgur wheat.

This may be garnished with, cilantro leaves,  chopped nuts, raisins and/or fresh pomegranate seeds.

Variations :
Try adding some white wine to the cooking of the meat and finish the dish with some brandy or whisky.

Savoury Fritters : Wholewheat pancakes packed with meats and veggies RECIPES

HERE ARE DELICIOUS LITTLE TREATS....similar to a pancakes but they are packed with vegetables and or meat.

1 cup wholewheat flour
1 tsp baking powder
1/2 tsp sea salt
1/4tsp ground black pepper
2 large eggs
1 cup milk
oil for frying

Mix flour, salt, baking powder and pepper.
Drop in the beaten eggs.
And gradually add the milk, stirring well to blend in to a smooth, cream like texture.
Set aside for 1 hour.

Add any of the following 'fillings" to the batter mix before cooking:

3/4 pound cooked bacon, crumbled
OR
3/4 pound grated Cheddar/other cheese
OR
12ozs cooked fish
OR
12ozs chopped salami or other deli meat.
OR
8 ozs cooked sliced mushrooms
OR
1 cup cooked chicken chopped
OR
 1 1/2 cups any cooked vegetables chopped

Heat grape seed or peanut oil in a skillet. (these 2 oils don't breakdown at high temps.)

Blend the fillings into the batter and drop by table spoonfuls into 1/4 inch very hot oil.
Fry on both sides until golden brown.

Serve with any sauce or chutney; also great with lemon wedges and green salad.