Salad

This is a steady for Monday nights.  No meat, just olives, olive oil, nuts and salad fixings.  This is really good for you and we need this kind of olive oil in our diet.

½ can green olives (pitted) can have pimentos
½ black olives (pitted)
½ can garbanzo beans/chick peas
1 small jar of marinated artichoke hearts
¼ bag of dried and sweet cranberries with glazed walnuts
Goat cheese with herbs or Feta Cheese Mediterranean Herb
¼ red onion thinly sliced
3 large leaves NAPA cabbage or large Romaine leaves cut long ways and thin sliced ¼ inch cross cut

Dressing

¼ cup olive oil
1 TBSP white vinegar
1 TBSP dry red wine
(This is actually red wine vinegar)
1 TBSP Dijon mustard

Mix and pour on the salad and toss salad

Serve

As of 3/29/21

125 g. all-purpose flour
1 cup milk microwaved for 1 minute (to 110°)
½ tsp. baking powder
¼ tsp. yeast
½ tsp. sugar
¼ tsp. salt (if you like)
1 TBSP clarified butter

Mix everything together except the butter with a whisk until the batter is sort of runny.  Let batter rise and bubble 30 minutes.

In a 8 inch pan, melt the butter and get pan hot on medium heat.  Pour in the batter and brown on bottom (~3 to 4 minutes), turn over, brown for another 3 to 4 minutes.  Remove like a large pancake and cut into 4 pieces.  Serve with breakfast.  I serve this with banger sausage and an egg over easy. I don’t have crumpet forms so I use an 8″ pan.

As of 3/7/21

(Click on pics to enlarge)

One big batch of fresh San Marzano tomatoes or a combination of San Marzano, Roma, Cherry and another tomato.

Run the tomatoes through a tomato miller. This mill machine separates the seeds and skin from the meat. This yielded exactly 56 oz. of meat.

In a large pot, add all these ingredients.
1/3 cup olive oil
Pinch of red pepper flake
1 tsp. sugar
1 tsp. salt
¼ tsp. freshly ground pepper
56 oz. milled tomato meat

In a small food processor chop:
½ onions
4 garlic cloves
1 TBSP fresh oregano
1 TBSP fresh basil
1 TBSP fresh mint

Add the herbs to the pot and cook all on a low temp until the water evaporates and the sauce gets thick. Maybe 3 hours or more on low.  Refrigerate overnight.

Spoon 15 oz. in quart size freezer bags and freeze for next year.

I also grew my own garlic, oregano, basil and mint.

As of 3/4/21

(Click on pic to enlarge)

I love sushi but locked in the blizzards of the Midwest I don’t get much Sushi.  Here is a tasty recipe.

Sushi Rice

• 2 cups Mahatma Sushi rice
• 3 Cups water
• ¼ cup rice wine vinegar
• 1 TBSP sesame oil.

In a rice cooker add the rice and add water.  Rinse the rice about 5 times to get all the cloudy rice water until the water becomes clear.  Drain the water, add the rice and 3 cups water and turn the cooker on.  When the button goes off add the rice vinegar and the sesame oil.  Stir until the water evaporates.  Please the rice in a 9X12 pan and layer it and let it cool.

Salmon

• 300 Gr of salmon (2 pieces)
• Olive oil

Place the salmon on a tray lined with aluminum foil.  Add olive oil to the tray and oil on top of the salmon.  Preheat the oven to 400 degrees.  Cook 10 minutes.  Let cool.  With 2 forks shred the salmon and place in a large mixing bowl.

Crab

Open 1 6 oz. can of crab meat and drain through a strainer.  Place on top of the salmon. 

Cream Cheese

Open 1 – 6 Oz. package cream cheese and with a hand blender blend it until it becomes soft and fluffy. Place on top of the salmon and crab.

Shushi Bake

On top of the salmon add ¼ cup regular mayo and 2 TBSP of Sriracha sauce.  Hand mix all well.  Spread on top of the rice. Add lines of Sriracha sauce on top and lines of Kewpie Japanese Mayo.  Then bake 15 minutes.  (Hint:  I found the Kewpie in the mayo section, not the Asian section.)

Toppings

Remove from oven, add thinly sliced ½ cucumber and thinly sliced 1 Avocado. 

As of 2/14/21