What Do I Eat for Dinner?

What do I cook for dinner most often? I like things that are just as good for leftovers and which freeze nicely, if necessary. In the winter, I'll make lots and lots of soups and casseroles. But with warmer, summer weather, here's a list, in no order of importance, of what I often do actually make. If you're in a recipe rut, chose one to cure yourself. Enjoy!

Fish Cakes. I just love 'em. They're easy to prepare and freeze beautifully.
Kitchen Bounty: Fish Cakes, Fish/Shrimp Cakes

Ziploc Sausages. F-l-a-v-o-r-f-u-l, inexpensive and both fun and easy to make. Again, you can freeze them.
Kitchen Bounty: Homemade Sausages

Company Rice. When I want a starch, I go for this. It goes with just about everything.
Kitchen Bounty: Easy Rice with Spinach and Parmesan Cheese (Company Rice)

Baked Chicken with Bacon and Rice. If you haven't made this yet, you're in for a treat. The rice is the absolute best! And it's just so easy to make.
Kitchen Bounty: Baked Bacon with Rice and Chicken

Baked Spaghetti. I make it more for the leftovers--LOL. I even eat it for breakfast. I like it better than lasagna.
Kitchen Bounty: Baked Spaghetti Casserole

A Simple Lemon Cake. It's just easy to prepare and the taste is always fresh and inviting.
Kitchen Bounty: A Simple Lemon Cake

Mashed Potato Cakes. OMG, I just love these, especially for breakfast with fried eggs on the side.
Kitchen Bounty: Mashed Potato Cakes with Ham, Cheese, and Scallions

Crusty Chicken Tenders with Parmesan. When chicken tenders are on sale, I always grab a pack just for this recipe. The leftovers are wonderful served cold. And you can freeze them before you bake them.
Kitchen Bounty: Crusty Chicken Parmesan Tenders with Fines Herbes

Kreplach. Inexpensive and delicious. Yes, they can take some time, but if you make extra you can freeze them for a quick dinner or lunch.
Kitchen Bounty: Kreplach

Grilled Pork Tenderloin. You really need to grill this. Easy to prepare ahead of time and the leftovers make terrific sandwiches.
Kitchen Bounty: Marinated, Grilled Pork Tenderloin

Rice and Chicken. If you haven't made this, please promise yourself that you will!!!
Kitchen Bounty: Rice and Chicken (Easy Risotto)

Chicken Tenders with Lemon and Rosemary. Again, this is something you prepare ahead of time. It takes all of 15 minutes on the grill.
Kitchen Bounty: Grilled Chicken Tenders with Rosemary/Garlic/Lemon Marinade

Baked Shrimp. I make this a lot!  With a side salad, a hunk of good bread, and a glass of wine, it's restaurant-quality all the way!
Kitchen Bounty: Baked Shrimp

Grains, Greens, and Other Good Things (Italian Sausage Casserole)

I love a recipe that's versatile. Here are your options for this one:

1. A complete dinner
2. A "light" lunch
3. A knock-out side to beef or pork
4. Vegetarian--just leave out the meat

As a side to grilled steak, this is a bomb and a must. If prepared as a complete dinner, use a flavorful Italian sausage. Next time I make this, I just may add some halved cherry tomatoes when I throw in the greens.

If you go the vegetarian route, I'd definitely suggest adding the tomatoes along with some rinsed and drained cannellini beans.

This recipe calls for "escarole" a tender green that is pleasantly bitter. If you can not find escarole, use collard greens or kale. You can also sub "chicory" or frizzy endive. Also mustard greens or arugula. I have not used any of them and, if I had to choose, I would probably use broccoli rabe. You want a green that isn't really "sweet." Of course, this is the kind of recipe in which a garden mix of greens would be wonderful.

• 2 tablespoons of a good quality olive oil
• 8 ounces Italian sausage (about 2 links) casing removed
• 1 tablespoon minced shallot
• 4 ounces fresh (not frozen) spinach, rinsed and dried, coarsely shredded
• 4 ounces escarole, rinsed and dried, coarsely shredded
• 1 tablespoon finely minced, or pressed, garlic
• 3 cups chicken stock
• 2-4 tablespoons dry, white wine (optional)
• 2 teaspoons dried oregano (start with less) or about 1 tablespoon fresh, chopped
• 4 ounces medium-sized shell-shaped pasta, uncooked (I used orecchiette)
• 1/2 cup uncooked, long-grain rice
• 1/2 cup dried, quick-cooking barley
• Chopped parsley, for garnish (optional)
• Freshly-grated Parmesan cheese (don't skip)

Preheat oven to 350 F.

Place chicken broth and oregano in a medium saucepan and heat just until boiling. Lower heat and keep at a simmer.

Heat a large skillet, 10-12 inches, over medium heat and add the sausage, breaking up clumps as it cooks (a pastry blender does it fast) and until it is no longer pink. Add the shallot and stir a few minutes. Now add the garlic and stir. Begin adding the spinach and escarole mixing from the bottom up as the greens wilt. It should take no more than 5 minutes. Don't overcook since it will also bake in the oven.

Using a 10-12 cup metal casserole with a lid, scatter the pasta on the bottom and cover with the sausage/greens mixture. Now cover with the the rice/barley mixture. Slowly pour in the reserved broth and bring to a boil. Turn off heat and cover. If adding the wine, do so just before covering and a drizzle of olive oil, if desired but suggested, and then bake in oven for 30 minutes or until pasta is done.

Serve with freshly-grated Parmesan cheese.

Notes: This is adapted from epicurious.com. I used Johnsonville medium Italian sausage. The original does not call for the shallot or wine. I drizzled on some olive oil because it was a really good one. This was done right on 30 minutes. Oregano can be strong in taste, so go easy. I used fresh that I had in the garden. This dish is characterized by its nutty, earthy character with the barley and escarole. Fresh mushrooms would be a nice addition, too.

Salmon with Shrimp Sauce & Pasta

Sometimes in my quest to try something new, I forget something old. And then I re-discover it. That's what happened to this recipe. The last time I made it was several years ago! And I loved it. But I'm older now. More experienced. I looked at the recipe. Studied it. Thought about it . . . "Hmmmm... I think it can be better . . ."

And so that's what I did. I "de-constructed" it. The original called for dumping the sauce (made with cornstarch) with the raw shrimp over the raw salmon and baking it. And I've done that and it was good. BUT . . . but . . . it just seemed so cruel. Why cook a perfectly good sauce twice? And I hate shrimp that is overcooked. It takes only a few minutes in the sauce. I cooked the salmon on its own sprinkled with my beloved fines herbes.* I kept the sauce separate and I ditched serving it over rice as the original recipe called for and used angel hair pasta, instead. When I can find it, I will use lemon/parsley pasta. I also added a dry white wine to the sauce. You just have to have wine in a sauce!

This is a stately dish fit for company but won't cost you a king's ransom like ordered in a fancy restaurant. Don't be afraid of the wine and cream. And, for heaven's sake, don't skip using real cream. It's not going to kill you and it's not like you're guzzling a whole gallon or something. The French love their wine and their cream sauces . . . and they live longer than us!

(Serves 2)

• 1/2 pound salmon filet (I keep the skin on because I think it adds flavor as it bakes)
• 1 teaspoon or so of fines herbes and sprinkle of dill and Kosher salt
• Sprinkle of garlic powder**

• 1/4 pound fresh shrimp, shelled and de-veined, cut in half if large
  
• 1/2 cup sliced mushrooms
• 1 tablespoon minced shallots
• 3 garlic cloves, thinly sliced, one reserved
• 3/4 cup heavy cream
• 3 tablespoons dry, white wine (one that you would actually drink)
• Red-pepper flakes--just a pinch
• Salt and Pepper to taste
• Lemon wedges and chopped parsley for garnish
• 4 oz. angel-hair pasta
  

Preheat oven to 350 F.

Have all ingredients cut, sliced and measured before baking the salmon. Have salted water boiling for the pasta.





Sprinkle the salmon with a bit of olive oil and then the fines herbes and a few pinches of Kosher salt and a light dusting of garlic powder. Place on a foil-lined pie plate that has been spritzed with Pam and bake for about 15-20 minutes, just until the middle flakes. As it bakes, prepare the sauce. (I usually get a larger piece of salmon so I have leftovers that I add to my morning omelette.)


Saute shallots and mushrooms in one tablespoon of melted butter and one tablespoon of olive oil until tender. Don't let the shallots brown. Add about 2 tablespoons of dry, white wine. Stir until alcohol has evaporated. Remove from heat. Stir in the cream. Add the two cloves of sliced garlic and several twists of pepper from a grinder and pinch of red-pepper flakes. Bring to a slight simmer, stirring occasionally.

As sauce thickens and reduces, add a bit more cream and wine, if necessary, a tablespoon at a time. After about ten minutes, taste and season with salt as needed. If necessary, add the reserved garlic (I usually do). Continue to reduce. The sauce will turn lovely and creamy. When you can scrape a spoon on the bottom of the pan and it leaves a path, the sauce is done. The whole process takes about 15 to 20 minutes. Use a gentle heat.

When a path remains after a spoon slides across the pan, the sauce is done.

Remove salmon from oven and cover with a plate. Add pasta to boiling water. Angel-hair pasta will cook in a matter of about 4 minutes. Now add the shrimp to the sauce. As soon as they turn pink, turn over until other side is pink. If the sauce is too thick or you want it a bit more loose, simply add a tablespoon or two of the pasta water. I usually do. Remove pan from heat.


Drain pasta. Mound half on a plate, twisting with a fork. Place half of the salmon fillet leaning against it, trying to keep it whole. If it breaks, just make it "pretty" and don't be alarmed. Now spoon the shrimp and sauce on top. Sprinkle with parsley and grate fresh Parmesan on top.

This will serve two nicely along with a salad. Serve with a cold, dry, white wine. Oooooooo-la-la! Magnifique, mes amours!!! All that's missing is the Eiffel Tower!



*Fines Herbes are equal amounts of dried chervil, parsley, tarragon and chives.

**To sprinkle means to hold the spice about 1.5 feet above the food itself and lightly tap with your finger so it sifts evenly to cover the item.

Fish Cakes, Fish/Shrimp Cakes

Fish cakes are a great summertime meal!

Here in the South, temperatures are rising. Today it will be 86; tomorrow, over 90! Fish cakes are a perfect summer-time dinner or late lunch. They're light, yet kind of rich in their own way. They fry easily on the stove, so no messy grill or hot oven. And they freeze beautifully! They also make a great appetizer.

Use skinless filets. I usually use haddock. If using frozen, allow to thaw and squeeze out some of the water between paper towels. I used cod for this batch because it was on sale. Sometimes I throw in a piece or two of salmon (it looks pretty). Before adding to the food processor, hold back a filet or two to coarsely chop by hand. I like the fish in my cakes on the chunky side.

• 1 pound white fish filets
• 1/3 cup thawed frozen spinach, squeezed dry
• 1-2 teaspoons finely minced garlic
• 3 tablespoons green onions, white and green parts, chopped
• 1 teaspoon seasoning (I use Old Bay's)
• 1 tablespoon Fines Herbes (optional)
• Pinch of cayenne or to taste
• 1/2 teaspoon Kosher salt
• 3/4-1 cup fresh bread crumbs (not dried)*, coarsely chopped
• 1 large egg, lightly beaten
• Dried breadcrumbs and/or Panko for dredging
• Olive oil/butter for frying

Cut fish into chunks and add to food processor. Pulse on and off just until chopped and still "fluffy." Really, you don't want a paste. If desired, and just in case, hold back on one or two filets and coarsely chop by hand and then add to finished fish from processor.

Place processed fish in a large bowl. Add minced garlic, chopped green onions, seasonings, spinach and bread crumbs. Using your fingers, mix and incorporate without pressing down to keep things loose and fluffy. Add the egg and lightly mix with a fork.

I like to refrigerate this for a few hours to let the flavors build, but it's not necessary.

Using a 1/2-cup scoop, form into patties being careful not to compress them too much. They should be about 3/4 to 1-inch thick and about 2.5-3 inches in diameter.

Lightly coat each cake in dried bread crumbs or Panko bread crumbs (or both). If freezing, wrap each in cling wrap and freeze.

Add a few tablespoons of olive oil and a bit of butter to a non-stick pan over medium heat. Add cakes and brown, about five minutes per side.

You may also add freshly chopped shrimp to the mixture. I usually use half as much shrimp as I do fish (1/4 pound shrimp to 1/2 pound fish, for example). And I like to keep the shrimp a bit chunky, too, so I can bite into it.

To fry a frozen fish cake, proceed as above but use lower heat and use a cover for part of the cooking process to allow the steam to help cook the cake. You may need to turn them more than once.

Serve with fresh corn off the cob and green onions: Kitchen Bounty: Corn Off the Cob with Green Onions

*to make fresh bread crumbs, add some slices of firm bread to the food processor and pulse. Freeze any leftovers. When I first began making these years and years ago, I add Pepperidge Farm Seasoned Stuffing (not Stove Top Stuffing) to the fish mix and allowed it to sit for several hours to soften the bread chips. I'll have to re-visit that one.