Post-Thanksgiving Feast, No Turkey in Sight!

When a friend calls and invites you down to her husband’s commercial fishing boat, the answer should be a resounding YES!  Grab an insulated bag and your camera and head down to the dock.  Gig Harbor‘s roots are in fishing and a fleet of commercial fishing boats are based in our Harbor.  Our Annual Maritime weekend includes a blessing of the fleet.

gig harbor blessing of the fleet

Commercial fishing boats lined up in Gig Harbor for the annual blessing of the fleet.

This was my first invitation to one of the fishing boats and I was not going to miss it!

How much of a fish did I want?  I don’t even know how much fish an entire fish entails.  How about enough for six people for the day after Thanksgiving dinner?  I think that came to about a third or maybe half of the fish.  All I knew is that the steaks looked beautiful and I couldn’t wait ’til the day after Thanksgiving to enjoy them.

fresh salmon

Cut from freshly-caught fish.

With a houseful of people and a fridge full of leftover side dishes, an easy grilled salmon and a serve-yourself buffet of reheated sides was the perfect meal after a long, rainy day at the Children’s Museum.

grilled salmon steaks

Grilled wild salmon steaks with a miso glaze.

Super-easy, here’s the recipe.  You’ll have to find your own fishing boat connection though.

Miso-Glazed Salmon with Wilted Spinach, courtesy of Cooking Light

ingredients

  • Fish:
  • 1 tablespoon white miso paste
  • 2 teaspoons mirin (sweet rice wine)
  • 2 teaspoons rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated peeled fresh ginger
  • 2 (6-ounce) skinless salmon fillets
  • 1 teaspoon toasted sesame seeds
  • Spinach:
  • 2 teaspoons dark sesame oil
  • 1 teaspoon bottled minced garlic
  • 1 (10-ounce) package fresh spinach
  • 2 teaspoons low-sodium soy sauce

Preparation

  1. Preheat broiler.
  2. To prepare fish, combine the first 6 ingredients in a small bowl, and brush evenly over fish. Arrange fish on a foil-lined baking sheet; broil for 8 minutes or until desired degree of doneness. Sprinkle with sesame seeds.
  3. To prepare spinach, while fish broils, heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and spinach to skillet; cook 30 seconds or until spinach just begins to wilt, tossing mixture constantly. Stir in 2 teaspoons soy sauce.

I cooked mine on the grill, it turned out fine.

 

Poppy Seed Cake

I am not one of those people who refuse to share a recipe, or worse, one of those that omit a crucial ingredient so your version never turns out quite right.  Love shared is love multiplied as far as I am concerned. And since I don’t really develop recipes, who knows where I would be if no one shared with me.

ethel's poppy seed cake recipe card

My grandmother made this cake as long as I can remember and I’ve been making it for nearly as long as I can remember. Her version, in her writing.

But it most likely came from one of these sources, probably the Daily Breeze.

poppy seed wine cake

She always mentioned using port or sherry and I didn’t know where she got that idea until I came across this in her recipe card box recently.

madeira cake

This version is the one she copied for me, but since she was a tweaker too the poppy seed amount is changed.

Here’s my version:

Ethel’s Poppy Seed Cake

  • 1 pkg. yellow cake mix
  • 1 pkg. instant vanilla pudding (small box)
  • 4 eggs
  • ¾ cup vegetable oil
  • ¾ Madeira wine
  • ¼ cup poppy seeds

Mix well.  Bake in a well-greased Bundt pan at 350 for 40-55 min.  Start testing at 40 min.  Let cool, turn out of pan and dust with powdered sugar.

sunflower Bundt

I often make one in a sunflower Bundt pan, a nod to my Grandmother’s favorite flower (and the Kansas state flower).

poppy seed bundt cake

For a more elegant presentation, use a traditional Bundt pan and dust with powdered sugar.

Make sure to save a slice and enjoy it for breakfast the next morning with a cup of coffee (preferably in your kitchen listening to Vin Scully, the voice of the Dodgers, broadcasting a game on a transistor radio).

baking kids

Share the love today.

Tex Mex Lasagna for Meatless Monday

I firmly believe in child labor- especially in the kitchen.  The kid that helps to make dinner is  far more inclined to actually eat it too.  This lasagna dish goes together quickly with ingredients that you probably already have in your pantry and freezer.  I’ll often make two at a time and drop one off to a friend in need of a break from making dinner.

From Cooking Light (again, I know, I love their recipes) comes Tex Mex Lasagna.  Very few tweaks on my end- I use the frozen roasted corn (and don’t bother thawing it) and the no-boil noodles from Trader Joe’s.  Some of the recipe reviews call for using corn tortillas instead.  Maybe one day I’ll try that too.

Ingredients

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
  • 1/4 cup chopped green onions

Preparation

  1. Preheat oven to 450°.

    prep

    Lots of tasks for little hands.

  2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese.
    spreading sauce

    Luke Skywalker here enjoyed wielding a spatula in place of the usual light saber.

    layering lasagna

    Layering the lasagna correctly involves reading AND paying attention to the directions- good practice for a Jedi.

    no-boil noodles

    No-boil noodles are key to putting this together quickly.

  3. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
    tex mex lasagna

    Dinner in under an hour. You can also assemble it a day or so ahead and pop it in the oven to bake while you make a salad.

    tex mex lasagna

    Served with cornbread, Spanish rice and tortilla chips & guacamole. Leftovers are rare.

 

 

Pantry Re-Org

And the oldest item found in my pantry is:

expired item

A box of alphabet pasta (most likely purchased at Big Lots!) that expired in 2009.

Up too early due to the time change combined with an article in the Seattle times conspired to motivate me to see if I really could reorganize my pantry in the time in took the rest of my family to watch the latest episode of the Clone Wars.

 

pantry view

I have these weird small shelves that swing out. They end up just being a repository for items that don’t fit anywhere else.

inner view

Some general arrangement, but way too haphazard.

other side view

Enough of the “before” pictures….. onto the AFTER!

 

From the Seattle Times article: Start with a clean slate

Begin by pulling everything out of the pantry and placing it all on the table or counter. As you work, glance at expiration dates and toss anything past its prime. Make a donation pile for unopened items you won’t realistically use or don’t want (such as random food gifts or baby food you no longer need). Once the pantry is completely cleared out, quickly wipe down shelves with a damp rag.

Total time: 10 minutes.
(IT REALLY DID ONLY TAKE ABOUT 10 MIN!)

 

Create zones

Rather than organizing items by container shape or size, group them by category to create easy-to-navigate zones. Using this approach, all breakfast foods (such as oatmeal, cereal, peanut butter, syrup, bread and bagels) are placed together on a shelf, as are snacks, pastas and grains, baking goods and canned goods. Do this as you’re emptying the pantry to give you a better idea of how much space you’ll need for each zone and to save time as you put things away in their new homes.

To keep shelves as tidy as possible, place products like cereals, pastas and grains in clear, airtight containers, preferably of the same shape to utilize space. This will prevent all those half empty boxes and bulk bags from piling up and allow you to easily see when your stock is getting low. Use baskets to corral individually wrapped items that are in the same zone, such as granola bars, fruit leather and applesauce cups (creating a snack basket for kids).

Remember to place the categories you most frequently use around shoulder level for easiest access. Items you rarely use or appliances that are stored in the pantry can be placed on the top or bottom shelf.

Total time: 30 minutes.

 

organized swing shelves

Yes, we do really have an entire shelf dedicated to sprinkles. Don’t get me started…

zones created

Categories created: Breakfast, Grains, Pasta, Canned Goods, Snacks, Treats.

left side

Cleaning it all out resulted in a lot more open space. Good thing, since I’m starting the shopping for Thanksgiving.

Label shelves

Once everything has found a home, print labels and place them on the front of each shelf. This is essential to keeping your pantry organized longer. (Other family members are more likely to put the cereal back on the correct shelf if it’s labeled as such. Make it easy for them and protect your hard work.)

Total time: 5 minutes.

My fourth-grader loved using the P-Touch to label shelves.  NOTE TO SELF- check kid’s spelling BEFORE letting him apply the labels to shelves.

Now to summon the nerve to tackle the cupboards where I store my baking supplies….


Mini Pizzas for Everyone!

In full accordance with the “Meanest Mom Ever” title I hold proudly, I do not make a separate meal for the kid who suddenly doesn’t like what we’re having for dinner.  I do try though to make meals that are modular so the kid that doesn’t like red sauce can have pesto and the kid that likes pineapple doesn’t impose it on the one that claims not to like it (though I suspect he’s never actually tried it).  Mini pizzas are a great way to satisfy everyone, especially when hosting other kids for a sleepover.  Plus, kids are much more inclined to eat something they made (shhhhh don’t tell them!)

My basic pizza dough recipe is adapted from Cooking Light’s All-Purpose Pizza Dough recipe (which is fine on it’s own, but of course I have tweaked it!)

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 1/4 cups warm water (100° to 110°)
  • 3 cups (360 grams) flour* (plus additional for dusting the rolling surface)
  • 1/2 teaspoon salt
  • 1 TBSP honey
  • 2 TBSP olive oil
  • Cooking spray

* the recipe calls for all-purpose.  I use white-wheat or half AP and half whole wheat.

Preparation

  1. Dissolve yeast and honey in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife (or weigh). Add 1 cup flour, salt and olive oil to yeast mixture, and stir well. Stir in 2 cups flour, 1 cup at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes), and add enough flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).  (DISCLOSURE: Once the yeast has proofed, I dump everything into my stand mixer, turn in on, walk away, check facebook and when I come back it’s pizza dough.  You can also skip this step entirely and buy pre-made dough at Trader Joe’s for 99 cents.  I will not judge you).
  2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  3. Heat oven to 450 degrees (if you have a baking or pizza stone, put it into the oven to heat up).

Now for the fun part!

dividing the dough

One recipe above makes enough dough to make four adult-sized-servings. Sometimes I get obsessive and weigh them to make sure they’re equal (and will cook at the same rate). With kids, I make smaller portions.

topping bar

Lots of different topping allow for the pickiest of eaters to be happy.

 

topping their pizzas

Kids really like to roll out and shape their own dough.

par-baked

I like to top mine with parm cheese and brush with olive oil (a few lonely roasted red peppers I found in a jar in the fridge also made their way onto the crust).

 

topped with salad

Once the crust is baked, I top it with arugula tossed with olive oil and lemon juice, then sprinkle on pine nuts (and pomegranate seeds if I have them).

mini pizzas

Your possibilities are endless.

4.  I roll out and shape the pizzas on parchment paper (which CostCo now carries!).  Once topped, use a pizza peel if you have one to slide onto the heated baking stone (keep pizzas on paper).  If you don’t, bake on a cookie sheet on parchment paper or covered with foil and sprinkled with cornmeal.  Check the bottom of the crust to make sure it’s not burning.

5.  Bake at 450 for about 8 minutes.  Cooking time will vary based on your own oven, size of pizza and cookie sheet vs baking stone.

homemade lunchable

Extra dough? Bake up a few plain crusts and use to make your own version of Pizza Lunchables.