WHAT'S FOR DINNER? SALMON AND TATSOI

This blog may turn into "what I ate for dinner last night"! I am passionate about food and eating, so when people ask, "You mean you cook all that for yourself?", I respond, "Of course!". 

Cooking for others brings lots of satisfaction, and sharing, breaking bread communally, is most certainly a special joy. In fact, that is most likely the underlying reason for this blog...the need to share. My husband, my best friend, and I can no longer share our meals and inner most thoughts, so bringing them to my friends and others is now a comfort.

But, why would one NOT have the "I'm worth it" attitude expressed in a popular TV ad, when it comes to preparing delicious and healthy food for oneself??   If you love good food, you should lavish it on yourself daily, and enjoy! 
What pleasure is there in eating something that is unappetizing and unhealthy just to stay your hunger? Good food is so much more than easing hunger pangs. It is nourishment for the body and soul; it is history, it is tradition, it is family, love, a bond between you and nature, it is magical and pure delight. Most certainly it is worth a little effort to bring all that into your life!

I am a carnivore and I adore seafood of all types (having lived for many years in the historic seaport of Gloucester, MA makes that preference unremarkable!). Veggies, however, are my favorite. Just looking at them brings me delight and drives my culinary engine.

Quantity is still the biggest challenge in cooking on my own. Honestly, my fridge is still dotted with bits of this and that, but I am earnestly working on a pattern of devising ways to transform the extras into something exciting while learning to cook in smaller quantities.
With all this in mind, here is what I made for dinner last night and even the memory of it this morning made me happy!

Beautiful, dark green, spicy, sweet Tatsoi was in my veggie box from SunCoast Organics this week. Salmon immediately came to mind as a colorful, healthy pairing with this gorgeous green. The dinner plan began to take shape.


Tatsoi is an Asian green, so an Asian preparation is the logical choice. Salmon also shines in an Asian transformation..then there were those wonderful organic chiles sent to me by a friend..Thai was the only answer!!  Here is the recipe for my Salmon and Tatsoi Thai Style dinner. I used what I had on hand and I am learning that doing so is the secret to not being overwhelmed with a plethora of ingredients cluttering your pantry and refrigerator. Note , I said, LEARNING. The process is gradual!

Beautiful Tatsoi with Thai Sauce and Carrot Garnish

THAI STYLE SALMON AND TATSOI

1 bunch Tatsoi, washed and sliced

1 shallot or 2 tablespoons red onion, chopped

1 tablespoon canola or peanut oil

Heat the oil in a skillet. Add the shallot and cook for about a minute. Add the tatsoi and cook until slightly wilted.

Thai Style Sauce

2 tablespoons fish sauce (or soy)

2 tablespoons brown sugar

2 tablespoons lime or lemon juice

1 garlic clove, large, minced

1/2 tablespoon ginger paste or minced fresh ginger

1 teaspoon lemongrass paste (optional)

1 small dried chile, crushed or a small fresh chile, minced

1 tablespoon water

Stir all ingredients together.

1/3 -1/2 pound salmon fillet  (or other fish of your choice)

Brush salmon with olive oil and season as desired. I had a Penzey's Bangkok Seasoning, but salt and pepper, paprika is fine.

Grill or sear and roast until just opaque. You can have the fish skinned, but the skin helps to keep it moist and is easily removed when cooked.

Place fish on top of tatsoi on plate and drizzle with sauce.

I completed my meal with some noodles cooked with sliced green beans and carrots, seasoned with sesame oil and soy and some sliced avocado and carrots with a little of the Thai sauce and black sesame seeds.  Voila! A gourmet meal in 30 minutes.

Memorable

 

 

 There was a little sauce left over for another salad of cucumber, and whatever, maybe with a little sliced beef. There was also a little tatsoi left, wilted. I will try to incorporate that into a pasta or soup which is not Asian for a different twist.

Tonight though, I'm tired, and planning to have some gooey Camembert on crusty wheat bread with a sliced tomato and some wonderful green beans with Shitakes, Walnuts and Walnut Oil (again, thanks SunCoast Organics!)

Bon Appetit!

DEDICATION, FIRST THOUGHTS, RENEWED INSPIRATION

This blog is dedicated to my dear husband, Bob, the kindest, smartest, and most devilish man I have ever known! I wish he were here with me now, sharing all the good things I will prepare in our kitchen as we always have in the past. He is still my inspiration.

I love you always

Granted, there are challenges in cooking for one, but on the plus side, you can eat whatever you want, whenever you want and wherever you want. A three-course gourmet meal when you're in the mood, or a PBJ and a bowl of ice cream when you're not. No one will care but YOU!!  So, let's try to find ways to enjoy this freedom.

Now for the down side; it includes tired left-overs in the fridge or freezer, spoiled, untouched food purchased in a fleeting pique of enthusiasm, and searching for grocery products to buy which do not qualify as a "lifetime  supply". 
Friends and charitable donations can help here. Share your dinners by inviting a friend or packaging it up as a gift for someone who works and cannot always cook. Split the cost of groceries or other household items which come in large quantities with someone when possible. Donate the extra "bogo" item to a food bank or a homeless person and buy from bulk stock when you can. 

I am fortunate that I can order my veggies fresh every week and have them delivered. The quantities are reasonable and they last the week because they are so fresh (thank you, SunCoast Organics). Often, though I must curb my enthusiasm and curtail my order to what I know I can reasonably consume. There is a nice variety and often uncommon selections, so I never get bored!

Many of you who have been alone for some time probably do all this, but it is new to me and each step is a discovery that I want to share when possible.  I try to create different dishes out of the food I have on hand, rather than make large quantities of one item which is always in danger of becoming forgotten in the freezer or forsaken after being consumed for several days in a row!

Swiss chard or spinach can be used steamed one night, in risotto or pasta another, and as a great addition to soup on another occasion. I recently added some chard and arugula (small amounts left from other uses) to a potato soup with great success. They added spiciness, color and nutrition. What more can you ask for??

The recipes for this blog will not be as precise as my others. I want to help singles use what food they have, creatively, to eat well and have fun cooking for themselves. Substitutions and your own creative ideas would be welcome as comments and help us all.

 

SWISS CHARD RISOTTO

3 nice swiss chard leaves

approx. 4 cups chicken or veggie stock, heated

1/4 cup dry white wine (ex. Pinot Grigio)

3 tablespoons butter

1 shallot or 1/2 small onion, red or yellow, chopped

1/2 cup Arborio rice

grated parmesan or grana

Slice the chard into chiffonade (ribbons) and chop the stems if using (they make a nice crunch in the risotto. If you want it soft and smooth, discard them).

Melt 2 tablespoons of the butter in a sturdy pot and add the shallot or onion sauteing until translucent.

Add the rice and stir to coat with the butter. Add the wine and let it evaporate.

Then, slowly add the stock, about 1/2 cup at a time and cook until each addition is mostly absorbed, stirring often.  When the rice is partially cooked, add the chard and continue to add stock, stirring as you go. When the rice is still firm to the bite (al dente) and there is a creaminess in the pot, remove from the heat and add cheese and another tablespoon of butter. I like to add a quick grate of nutmeg also. Serve with extra cheese if you wish.

YUM!

IF there happens to be some leftover, you can make "patties" out of it and it's a great side dish or (ahem!) I like it for breakfast :) ...sorry Rosario!hope we're still friends!!

Try adding some mushrooms or sun dried tomatoes if you have them and substitute smoked gouda or mozzarella cheese for the parmesan. A fresh herb is also always a nice addition if available..basil or parsley especially, but not necessary.

I'm glad to be back..my camera and writing need some dusting and polishing, but my heart is still here. 

Always, The Happy Cooker, gina