Black Iris
Domestic Matters
This part of the post is more about not wasting food and convenience than green living. I must say that the books and magazines out, some free, on eating local are mind boggling. It’s very hard to keep up, though very interesting.
For me, I have found little ways to get around things. Of course, if I buy take out chicken, I take the skin off the leftovers and make chicken salad. My recipe is simple, real mayonnaise, or paleo mayonnaise, a little salt, pepper, chopped green olives, and if I have them, green grapes, or dried cranberries. Walnuts or almonds are great, so is a little celery.
A fun variation is to add chopped Kalamata olives and Feta cheese crumbles.
This recipe can be used for tuna salad, or shrimp salad, or salmon salad. I like to poach salmon filets, I just use a Corning ware glass baking dish, fill it about half way with water. Season the salmon, salt pepper, parsley, Italian seasoning. I like garlic, but my husband does not. I slit it, and put in a dollop of I can’t believe it’s not butter, or a small square of real butter. I time it between 20 and 3 minutes at around 375 degrees. Sometimes, I’ll top it with salad shrimp.
A variation of these salads can make a great sandwich loaf as well. There are great recipes in all kinds of 50s and 60s cookbooks, or look online. Basically, slice a loaf of bred in three, and in between, spread three different salads. “Frost” with whipped cream cheese. Decorate with green or black olives and maybe springs of mint. Refrigerate, and slice.
I use cooking sauces premade times; I found a nice wine and mushroom gravy, great with sautéed skirt steak or thin breakfast steak sliced, and served over rice or linguini. There is a great curry sauce, awesome with shrimp over egg noodles. Use the store brand; sometimes they are half the price of other name brands.
To use up the zucchini and eggplant in your garden make a quick moussaka or eggplant parmesan. These can be vegetarian, or even vegan if you shop for the right ingredients. I take a large glass pan, oil it with olive oil or with cooking spray. Alternate sliced potatoes, eggplant, zucchini, tomatoes, or other vegetables. For moussaka, add one can of tomato sauce, tomato soup, V-8, juice, or home made tomato sauce. Pour it over the vegetables, add herbs like basil, oregano, salt and pepper. Sliced onions are good, too. You can add browned ground beef, or tofu crumbles, or ground turkey, etc. Sprinkle with about a cup of mdzithra, parmesan, or Romano cheese. Bake at around 375 degree and watch the oven, about 25 minutes. Check the vegetables. If tender, you can take out and enjoy. Or, melt more shredded cheese on top.
If not cooked, put in another 20 minutes and keep checking. If you like, make a Béchamel sauce to pour on top the last 10 mins or so that the dish is baking.
For the parmesan dish, you can limit to eggplant, tomatoes, and onions, or include the other vegetables. Cover with the tomato sauce and seasonings. Bake as above, but top with a cup of grated parmesan. About five minutes before it is done, slice fresh mozzarella and lay on top. Let it melt. Serve with pasta, if desired, or polenta.
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