Posts by Category
Search by Tagsartichokes beans beef caribbean cauliflower chicken chinese Chipotle clams cookbooks curry Disasters eggplant fish greek ham indian italian lamb lemon lentils mediterranean Mexican morocco mushroom mussels olives orzo oyster pasta pineapple plantain polish Pork rice sausage shrimp slow carb southern spanish stuffing taco Tacos Thai vegetarian
A quick and lite shrimp dish. Shrimp, coconut milk, red curry paste and fresh basil — what’s not to like.
I purchased an order of Soba noodles from Amazon, so I’ll be trying to come up with a variety of noodle recipes. The first one is a simple Soba Noodle Salad with a Fried Egg. It uses the sauce from the Fried Udon recipe, but any stir fry sauce would probably do. A tasty and light meal that cooks up very quickly.
I ran across this project the other day and was impressed by the simplicity of the design and that it’s designed to let you make small batches of fermented foods using a special lid and standard quart canning jars.
There’s still time to get in on the project and I’m looking forward to receiving mine this fall.
I picked up a new cookbook from Amazon this week and tried a chicken and sausage jambalaya from it. The cookbook is Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans.
The first recipe I tried from it was a simple chicken and sausage jambalaya. Not as rich as the chicken and sausage gumbo, but a simple “brown” jambalaya that uses ingredients I always have on hand. Using a 2 qt dutch oven worked very well and the rice came out dry and fluffy with a bit of “crust” on the bottom of the pot. Cooks as quick as a boxed mix and tastes better!
This all started when my son said that he’d started making taco’s with canned salmon. I realized I’d never, ever bought canned salmon. But salmon tacos, salads, enchiladas, all sounded like possibilities. But first, to taste test some salmon.
I’ve been looking to do more with Amazon’s Subscribe and Save and they had a promising canned salmon from Alaska. Henry & Lisa’s Wild Alaskan Pink Salmon. Skinless, boneless and canned the same day it hits the docks. A little pricey, but free shipping and a 15% discount if you have 5 items shipped…click..shipped.
A week later I grab a couple more cans off the shelf at my local stop and shop. That gives me three brands to try:
- Bumblebee Pink Salmon in water. $2.49 for a 5oz can (.50/0z)
- Rubinstein’s Red Salmon. $4.19 for a 7.5 oz can (.61/0z), and
- Henry & Lisa’s. $13.03 for 4 6 oz cans (.54/oz)
After opening the cans and draining some of the liquid away, here’s what I’ve got to work with.
First impressions are that the Rubinstein’s is a little disgusting looking but improves once I poured off the red liquid. The bumblebee’s looks like a can of tuna fish.
Now for the taste test.
- The Bumblebee salmon is dry and flavorless. I think to myself that I’m not sure a cat would eat it.
- The Rubenstein’s is a little oily and has more flavor. But the bones and skin aren’t too appealing.
- Henry & Lisa’s is less oily and has a slightly better flavor.
That night I have a salmon salad with a little ginger sesame salad dressing using Henry and Lisa’s salmon. Tastes great and the salmon is surprisingly filling. The next day I made enchilada’s with the other two cans of Salmon. And my son’s right, with lots of seasoning you could cook with the cheaper brands.
But with Amazon’s prices and free delivery, I’ll be sticking with Henry & Lisa’s.