Dull to Delicious

Last night my husband wanted salmon patties for supper.  You know the open the can, drain the juice off, remove the bones, batter and fry kind.  That is something he enjoyed growing up and so on occasion it is dinner.

Having had one left over patty I thought it would make a good lunch for me.  So today I heated that up but what to do with it then?  Just a plain salmon patty wasn't all that appealing, so I put about a tablespoon of mayo in a bowl and added a squeeze of lemon juice, about 1/4 tsp. curry powder, and fresh cracked pepper - stirred that up and added that to the salmon patty on wheat bread along with fresh leaf lettuce.  I got out a few pickles for my plate and some chips and there was a great meal.

Which got me thinking.  Why do we sometimes have the mindset that eating a quick lunch or dinner at home (often alone) has to be boring?  Open a can of soup, slap together a sandwich.  Filling but not much more than that.

So here are some quick takes on how to fix that.

A can of tomato soup can be so much better if you add milk instead of water when heating, and I never use as much as they recommend.  That makes for a thicker soup.  While soup heats sprinkle in some basil - fresh is wonderful but dried works too.  When serving the soup top it with some shredded parmesan cheese and some crunchy croutons to make it even more special.

A grilled cheese sandwich is a classic go to meal.  But, why not take it up a notch by using cheddar cheese instead of American and while you are at it slice a crisp apple very thin and put it on the bread before grilling!  Yummy.  You can mix up your cheese and add more than one variety to make it great.

Fresh spinach is so good for you - use it like lettuce on sandwiches or wraps.  If making a salad with it add some toasted pecans, strawberries or blueberries (or both!).  Crumble some blue cheese on top and make your own dressing by stirring together balsamic vinegar, dijon mustard, pepper and olive oil.

Mayonnaise can become a gourmet salad spread by just thinking outside the box when making your sandwiches.  Place a little in a bowl and stir in any of these herbs - dill, basil, thyme, tarragon,or curry.  Tarragon and rosemary are wonderful with turkey or chicken.  Dill brings out the flavor of seafood - fish sandwiches, shrimp po boy.  A small kitchen herb garden will provide you with wonderful ingredients for cooking.  It is a matter of adding and tasting until you get the desired results.

If you have a well stocked herb cabinet you are half way there - also good to have in your pantry are dried tomatoes, capers, pine nuts, croutons, pimentos, honey, balsamic vinegar, peppercorns and sea salt.  Keep lemons or lemon juice for flavoring mayonnaise.  Brown mustard or better yet dijon mustard is great for flavoring sandwich spreads - or you can use them alone.  Keep shredded parmesan cheese on hand as well as fresh leaf lettuce (don't even fool with iceberg!).  Fresh fruit is good on sandwiches - chop apples, grapes, in chicken or tuna salad.  Pears are great in quick salads.  Blue cheese and brie are good to keep as well.  Buy a variety of pickles - some sweet, some kosher, some dill.  Maybe some pickled okra or pepperoncini.

These are just some ideas to help you make dull meals become delicious meals.  Once you start thinking about it, you will come up with your own ideas and takes on dressing up your lunch.  If you gotta eat, why not make it special?  After all, you deserve it!

Zuppa Toscana

It is raining and has been most of the day.  One of those icy February chill you to the bones rain.  It is staying on the trees and causing the bushes and leaves to droop.  It looks and feels like winter.  So what better for dinner than a wonderful hearty bowl of soup.  This is one of my favorite things about cold winter days.

This recipe was inspired by the soup served at Olive Garden. I loved it so I searched out recipes and then tweaked it to make it mine.

The recipe follows:
1 lb. ground Italian sausage
1 - 1 1/2 tsp. crushed red pepper - use your own "hot meter"
1 large white onion, diced
4 Tbsp. bacon pieces - optional (and consider precooked for ease)
2 tsp. garlic puree or 1 fresh clove - mashed
8 -10 cups water ( I usually use 8)
5 chicken bouillon cubes
1 cup heavy cream (or 1 cup half and half)
1 lb. russet potatoes, thin sliced (about 4 large potatoes - do not peel)
1/4 bunch fresh kale - torn off stems

Saute Italian sausage and crushed red pepper in a large pot or dutch oven.  Drain excess fat, refrigerate while preparing other ingredients.  I put the sausage in a colander over a bowl when it cools - any excess grease will drain off.

In the same pan saute bacon (chop before cooking), onions and garlic over low-med. heat for approximately 10 minutes or until the onions are soft and semi-transparent.  Add chicken bouillon and water and heat until it begins to boil.  Add the sliced potatoes and cook until soft, about 20 minutes.  Add the heavy cream to the pot on a low heat and cook until heated (do not boil).  Stir in the sausage and kale, stir and heat until heated through.

Brown the ground sausage until completely cooked.

Cut potatoes in half and then half again, slice thin.

Saute onion, bacon and garlic.

After potatoes cook, add sausage and kale.

Finished product!  Enjoy.

Serve with hard rolls or any crusty bread and a salad.  It will warm you through and through.