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Posts Tagged ‘quick meals’

There’s nothing like fresh tomatoes. Straight from your garden or a real farmer’s market, fresh tomatoes are one of life’s amazing gifts. Sadly, this seasonal fruit (yes, fruit) has but a brief few months before they’re gone and you find yourself in the middle of February with some canned tomato paste and a sad face.

Now, no canned tomato is going to hold a candle to that summer Beefsteak. But here we are in (hopefully) the tail end of winter and our choices are limited. However, we do have some good choices! My favorite canned tomato is Muir Glen Organic Fire Roasted Tomatoes. They actually do taste fire roasted, they’re organic, the cans are BPA free and they are the best tasting canned tomato I’ve tried thus far.

You can actally get them at a decent price from Amazon. If you do subscribe and save it’s $1.86 per can for 12-pack and you get them delivered to your door. If you’re an Amazon Prime member you can get them through the Prime Pantry program for $1.38 per can. If you’re a Costco member you can get them right now for $6.89 for a 6-pack which is only $1.15 per can – not bad at all.

Here’s some of the things I like to do with these ‘maters:

Bruchetta

Mix a can of fire roasted tomatoes with three cloves of minced garlic and salt and pepper to taste. Slice a loaf of French bread on the diagonal and toast in a 400 degree oven for a few minutes, then top with the tomato mix. Broil for 4-5 minutes. Top with shreds of basil and freshly grated parmesan.

Lazy Pasta

Cook 8 ounces of the pasta of your choice (I find small shaped pasta best for this purpose – fusilli, rotini, large shells, etc.) according to package directions. Drain and return to the pan and put on low heat. Stir in a can of fire roasted tomatoes, about two tablespoons of basil paste or a handful of shredded fresh basil to taste, a cup of shredded cheese (any good melting cheese will do) and about a half a cup of heavy cream. Heat through and salt and pepper to taste.

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Salmon Patties with Lemon-Thyme Cream on Wilted Swiss Chard

I recently got in on a bulk wild salmon purchase from Lummi Island which included some ground salmon. (You even got a free hat with purchase. Gotta love the freebies.)

On nights that I have classes at the gym I need something quick AND I’m a sucker for anything fried in butter, so tonight I tried my hand at some salmon burgers – turned out delicious!

KKF Salmon Patties with Lemon-Thyme Cream

1 lb. ground salmon

2 eggs

1 T Old Bay seasoning

2-3 T butter

For the cream:

1/2 c sour cream

1/2 T lemon juice

1/2 t lemon zest

6-7 sprigs of fresh thyme

Mix together the ingredients for the cream and set aside. Mix up the ground salmon, Old Bay, and eggs. Melt butter in a cast iron frying pan. Shape salmon into balls (as many or few as you’d like, I made 6). They will be loose and not really hold their shape at this point. When the butter is melted and hot, place the salmon balls in the pan and press down lightly to form patties. Flip after a few minutes of frying. When patties feel firm, they are done. Serve hot with lemon thyme cream.

Hint: if you used unsalted butter, you may want to add 1/4 tsp or so of salt to your salmon mix, or try adding it to the cream.

This was VERY fast. I got home from yoga, made this and wilted some swiss chard in bacon fat (heck yeah) and was done eating within an hour. Easy and delish, as a KKF fast food should be!

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Bacon and cheese quiche on a bed of arugula

Even when you love to cook, there are some days you are just energy-zapped or plain too busy to spend time making a delicious meal. Takeout is tempting you. A pizza delivery is just a phone call away. Just say no! When I’m feeling like this, I often turn to a crustless quiche. It’s easy, flexible, takes next to no time to prepare and is super delicious. A bacon and cheese quiche is what I made last week.

KKF Bacon & Cheese Crustless Quiche

4 eggs

1 1/3 cups heavy cream

About ½ cup of cooked bacon bits (preferably nitrite-free from free ranging hogs)

About ½ cup of grated cheese (your choice)

Nutmeg

Salt and pepper to taste

Butter (preferably grass-fed)

Coat a glass pie dish with butter. It doesn’t need to be a thick layer but make sure the whole surface is covered. (I use my fingers, but you could wax paper or plastic wrap.) Beat together your eggs and dairy, grate in a good five or six scrapes of fresh nutmeg (I never use pre-ground nutmeg) and season with a bit of salt and pepper, keeping in mind that you’re adding bacon so that will add salt as well. Pour the egg mixture into the buttered pan. Sprinkle the bacon bits and grated cheese onto the quiche-to-be. (I kind of push down the cheese and bacon so the egg mix covers them so that the cheese doesn’t burn.) Pop the dish in a 350 degree oven for about 40 minutes and pow – delicious dinner!

A note about bacon bits: I cook my homemade bacon up in large batches. Whatever I can wrestle away from Test Subject Bill I cut up into chunks and keep in the freezer. That way I can reach in and grab REAL bacon bits any time I need to add them to something. You don’t even have to worry about thawing them.

The great thing about quiche is that you can put just about anything into them. Leftover asparagus? Toss it in. Cooked spinach? Score. Diced ham, goat cheese, broccoli. It’s a great way to use up little bits of leftovers.

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