In the past, I have railed against “add can one to can two” recipes. Given the current Covid crisis, I find I must change my opinion on this subject. When you cannot go out shopping every day for fresh food, all you may have are a couple of cans of foods. Needs must!
Category Archives: Main Dishes
Earlier this week I made beef and spinach hand pies. I ran out of filling and I was left with two lumps of dough. Thinking quickly I shredded some slices of ham and grated some cheese to fill the last two pies. Wife Jan asked me to make more, but not willing to make these pies exactly the same I decided to add some green onion.
I have not posted in a while, between company and other commitments, I found I could cook or write about cooking. I love stuffed breads—a meal in a handy bread pocket, whether you call them samsa, pasties, samosa, or bierock—the major difference between all of these pocket breads is the type of starch that you use to wrap around the savory filling. These filling delights also have a second advantage in that—with one preparation—you can feed a family of three for several meals.
My sister came for a visit and I told her that I was making kūbide—a Persian mixture of lamb and beef with sumac that is grilled and usually served either plain with rice or bread. I was rather free with my ingredients and—when I started to write up the recipe—I realized that what I had ended up with could not really be called kūbide—which is a specific kind of Persian kofta.
Vichyssoise is a fancy name for a potato and leek soup that can be served either hot or cold. In my opinion it is not a meal in itself. I first started by adding seafood to the mix, but this time I decided to add some vitamin packed leafy greens to the pale green vegetables that were already in the dish.
One of my wife’s go to asks for dinners is tacos, but I get tired of these—no matter how good. As an alternative, we finally agreed on enchiladas. One problem that I have always had was that even though the enchiladas looked good in the pan, they tended to fall to pieces as you try to transfer them to a plate. There had to be a better way.
I had made some Sichuan cold noodle salad for one of wife Jan’s potlucks. we had some leftover so I thought I would make something to go with it to make a dinner. Broiled salmon came to mind. I have found that my marmalades make a very good glaze for salmon. This time, I decided that I would mix in some soy sauce to make it a lemony teriyaki glaze.