Category Archives: Cook from scratch

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiencies with Sally Cronin and Carol Taylor – Magnesium – Coleslaw, Pumpkin Seeds, Tom Yum Soup, Morning Glory

Welcome to the rewind of this series from 2019 where we look at cooking and your diet from a different perspective. Usually, we emphasize the health benefits of food and how they can be incorporated into your diet. But, what happens if you do NOT include them in your diet.

We wanted to share with you what happens if your body is deprived of individual nutrients over an extended period of time.

To read the original post with recipes please click the highlighted link below…

https://smorgasbordinvitation.wordpress.com/2022/05/11/smorgasbord-health-column-cook-from-scratch-to-prevent-nutritional-deficiencies-with-sally-cronin-and-carol-taylor-coleslaw-pumpkin-seeds-tom-yum-soup-morning-glory/

 

CarolCooks2…Friday Food Reviews…Salmon…how healthy it is with recipes…

Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This week it’s…Salmon…

Why Salmon? Well, it’s one of my favourite fish and if we buy sustainably caught salmon it is also very good for our health… Sally over at Smorgasbord Magazine posted about the type of salmon we should be buying and the benefits to our health so I thought I would share a couple of our favourite recipes which as you know are truly tried and tested in my kitchen…Just in case you missed Sally’s post then I have highlighted the link to that post above…

Cajun Salmon with Salted Lime Butter…

 

Ingredients for the Salted Lime Butter.

• 4 tbsp butter unsalted
• ½ Lime zested
• A pinch of sea salt

Mix the lime zest and salt into the butter, then keep in the fridge until required either in a ramekin or make a roll and slice as required.

Ingredients for the Cajun Spice Topping…

• 2 tbsp of dried oregano
• 2 tbsp garlic powder…
• 2 tbsp paprika
• 2 tbsp mineral or sea salt
• 1 tbsp black pepper
• 1 tbsp dried thyme
• 1 tsp cayenne pepper
• 1 tbsp onion powder
• 1 tsp chilli flakes ( optional)

Let’s Cook!

  • Mix all the dried ingredients together …I always add fresh garlic and chopped onion to mine so I make my mix excluding the onion and garlic and then when required I add the fresh ingredients…
  • Place the salmon on foil and add the amount of  Cajun topping you require
  • seal the foil and cook in the oven at 180 for 10-15 mins until cooked
  • I open the foil for the last 5 minutes of cooking and add my lime butter…
  • Serve with rice or noodles and freshly steamed vegetables.

Enjoy!

Quick and easy to do…this next dish will be ready as long as it takes your rice to cook…The dip I made just enough for one which is the beauty with this one …It is a favourite dip here, especially with young Lily who when she was here last week and I had fish while they had spag bol…put some over her spag bol…she likes it that much..weird child…haha

Pan-Seared Salmon.

  • 120 -150 gm of Salmon per person.
  • Olive oil and a little butter to cook the fish.

For the spicy sauce…

  • 2 nice sprigs of fresh coriander
  • 2 coriander roots (optional)
  • 1 spring onion(green onion) or shallot finely chopped
  • 1-2 red chillies finely sliced
  • 1 tbsp fish sauce
  • 2 cheeks fresh lime /lemon
  • Splash of water

Let’s Cook!

To make spicy dip wash and chop coriander finely. Finely slice green onions or shallots.

Finely chop chilli( I leave) the seeds in but they can be removed if you want a milder dip.

Put in a small dish and add the fish sauce and lime juice and a splash of water…

Taste and adjust seasoning if required…

Set to one side while you cook your fish…Score the fish skin and season with salt and fresh ground pepper…

Heat a pan and add the olive oil and butter when hot add your salmon skin side down. I cook for about 2/3 mins on the skin side and then turn and cook for 1-2 mins depending on the thickness of your fish and how you like your fish cooked we prefer ours just cooked rather than overdone. With salmon still pink in the middle. Baste the fish with the butter to keep it moist…

Place the fish on your rice skin side up and spoon over the chilli sauce…as little or as much as you like…Enjoy!

BBQ sauce leftovers were too good to waste so we coated some salmon just to try it…My taste tester Aston gave it the thumbs up…It was quick and easy to do…

I just marinated the salmon for about 15 mins in the BBQ sauce and then cooked it in foil for 10 mins..brushed it with a little more and served it on rice…Done! It was just right for a light lunch if you want something a little more substantial add some steamed veggies

Run out of your store brought BBQ sauce...again so easy to make from store cupboard ingredients…

  • 1 1/2 cups tomato ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tbsp honey
  • 1 tbsp Worcestershire sauce.
  • 1 tbsp lime/ lemon juice
  • 2 cloves garlic finely chopped
  • 1 tsp hot sauce ….I use 1/4 cup siracha which gives a nice background heat.
  • 1/4 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp smoked paprika

Whisk all your ingredients together in a small pan and heat and simmer for about 5 minutes then use as required…Today I halved the recipe and added a couple pinches of mixed herbs…I just wanted enough to baste some Pork belly which I did a couple times during cooking.

If not used immediately allow to cool and store in the fridge in a screwtop jar. It is good for about a week.

Lovely brushed on meat or fish or as we did last week we cooked our ribs in the sauce.

Salmon Trout …simple but delicious…

  • 180 gm  Trout or Salmon fillet.

For Topping:

  • 1 spring onion finely chopped.
  • 2/3 stems Coriander chopped finely.. I use the stem as well.
  • 1 red bird’s eye chilli finely chopped.
  • 1 tbsp Fish Sauce.
  • A cheek of lime.

Mix all ingredients together.

Put fish on foil and spoon topping on. I reserve some of the toppings to add when serving. Seal foil and put in the oven on 180 for 10/15 mins until cooked.

Saute some kale or spring greens and serve with Cauliflower rice… recipe here

One of my favourite ways is to eat salmon in Tom Yum Soup

Quite simply I make Tom Yum soup and then near the end I portion out enough for me and I poach my salmon in the soup with some noodles…it makes a beautiful meal…this is how I make it… add your noodles and after 2 mins add your salmon and cook for a further 5 mins until salmon is just poached…

Remove from heat and gently stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

This delicious soup is now ready to serve. Garnish with half a boiled egg and some coriander… Enjoy!

 

If you are doing an original Tom Yum with prawns only add your 500 gm of prepared prawns and cook for 2-3 mins max ( if overcooked the prawns will sink to the bottom of the pan. If you get any scum on the surface of soup it’s from the prawns then just skim off with a spoon. Then remove from heat and gently stir in fish sauce, lime juice, sugar and cilantro.

Taste and adjust if necessary.

Enjoy!

Of course, there are many other ways to eat Salmon…raw as sushimi is a lovely way… with pasta it can be flaked into the dish or just a sandwich with some tinned salmon and cucumber… which always reminds me of Sunday tea when I was a child…

or some lovely smoked salmon in a bagel …Smoked salmon is packed with nutrients, vitamins, and omega-3 fatty acids, all of which will boost your health …so many ways to eat this beautiful fish…How do you eat yours? what is your favourite salmon dish?

Smorgasbord Health Column – Food Therapy Rewind- Salmon – Omega 3 on a Plate by Sally Cronin

 

I love fish and could eat it all the time…its good to know as Salmon is one of my favourites how good it is for your health…Please head over to Smorgasboard Magazine to read what salmon you should buy and how it benefits your health…just click the highlighted link below…

https://smorgasbordinvitation.wordpress.com/2022/04/28/smorgasbord-health-column-food-therapy-rewind-salmon-omega-3-on-a-plate-by-sally-cronin/

CarolCooks2 in my kitchen… Chicken with Asparagus and Mushrooms…

Welcome to my kitchen…It’s time for another Chicken Recipe …

Chicken is a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat…  it is indeed low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, and is high in protein and essential vitamins and minerals such as B6, B12, iron, zinc, and copper…

Today I am sharing Chicken with Asparagus and Mushrooms…

Today I’m using lemons instead of limes I was in the right place at the right time and managed to get some lovely lemons…

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3-4 chicken breasts
  • Salt & Pepper
  • 50gm butter
  • 4  shallots, diced
  • 4 garlic cloves, finely chopped
  • A couple sprigs of fresh thyme, 
  • 1 1/2 cups mushrooms, sliced or quartered if small
  • juice of one lemon plus a few slices for garnish
  • 1 cup dry white wine or chicken broth
  • 1 can of coconut milk or cream
  • A small bunch of asparagus

Let’s Cook!

Start by heating olive oil in a frying pan on the stove over medium-high heat.

While the pan is heating, season your chicken breasts I leave the skin on as everyone likes crispy chicken skin but you can remove the skin if preferred.

Place the chicken breast in the pan and cook for 3-4 minutes so the skin starts to brown then turn the chicken and cook for an additional 3 mins…if you are leaving the skin on don’t turn it too quickly or it might stick like mine did in this image…

Place the cooked chicken on a plate and set it aside.

In the same pan over medium heat, melt the butter then add the shallots, garlic, thyme, and mushrooms. Saute for 2-3 minutes,.

Next, add the lemon juice & white wine or chicken broth and simmer for 5 mins then add the coconut or cream if you are using and chuck in the thyme then add the chicken back to the pan and top with lemon slices bring to a slow simmer and cover the pan and cook until the chicken breasts are just done approx 20 mins then add your asparagus and cook for a further 1-2 minutes depending on the thickness of your asparagus(it) is very thin here.

Taste and adjust the seasoning as required I normally add more black pepper as we love black pepper in our sauces.

This is one of our favourite chicken dishes if I have cream then I add cream but if you want to keep your dish non-dairy then coconut milk is fine…I use either.

This is a lovely one-pot dish which you can serve with additional vegetables as well as potatoes noodles or rice…

Enjoy!

CarolCooks2 weekly roundup… 3rd -9th April 2022-Monday Musings, A-Z World Cuisine, China , Food Review “Cabbage” and Saturday Snippets where “Bubble” is my prompt.

 

Welcome to my weekly roundup…Wow, all this extra gardening and walking is having an effect I am certainly ready for my bed at night…lol and I have lost a few lbs…I haven’t killed the habaneros yet and it looks like we will get a third crop…the weather is still being very changeable but the cooler breeze is far better when walking…April is in its second week already I think the year will be flying by again…Easter will soon be here which means Hot Cross buns and Simnel Cake and maybe Easter Eggs if we can find them…

Monday Musings…

Mondays shares touched my heart in so many ways and also scared me “The Butterfly Effect”

Monday Musings…4th April 2022…

Carol Cook’s in my Kitchen…Chicken Kyiv/Kiev…

Chicken Kyiv/Kiev may not be a new recipe but it is a well-loved recipe…all that lovely garlic butter oozing onto the plate…so delicious and moreish x

CarolCooks2 in my kitchen…Chicken Kyiv…

A-Z World Cuisine…My virtual tour takes you to China today…

Chinese cuisine is rich and diverse, varying in style and taste from region to region. Its history dates back thousands of years, evolving according to changes in both the environment (such as climate) and local preferences over time. Chinese cuisine also varies depending on class and ethnic background, and it is often influenced by the cuisines of other cultures. All these factors contribute to an unparalleled range of cooking techniques, ingredients, dishes and eating styles that makeup what is understood to be Chinese food today…I would love to visit China but know I probably won’t however there is a large Chinese/Thai community here which means I can taste authentic Chinese food

CarolCooks2…A-Z World Cuisines…Part 11… China…

Time for this month’s post on Carol Taylor’s Green Kitchen…

Not long until Easter now, Good Friday is on April 15th…this month I shared my well tested Hot Cross Bun Recipe plus a lovely mackerel Pate which is very nice on thinly sliced toast…plus some great Kitchen hacks…

Carol Taylor’s Green Kitchen…April 2022 …Kitchen Hacks, How does your Garden Grow, Recipes, Hot Cross Buns, and Mackerel Pate.

Time to get your big boy/girl pants on and forget about the boiled to death cabbage we were made to eat as kids and see and taste this beautiful vegetable for what it really can be…

Around the world, the cabbage is king…a green, white or red cabbage with tightly packed leaves just like a cannonball is at its delicious best when delicious braised, stewed or boiled in a simple soup with chopped-up cabbage, carrots, corn and pork ribs…it’s perfect for shredding into coleslaw or fermented into sauerkraut…used as a wrap with Larb Moo is one of the ways I serve white cabbage and its one of Lily’s favourite and most requested dinners…

There need be no waste and if there is then there is nothing like a delicious “Bubble and Squeak”

CarolCooks2…Friday Food Reviews…Cabbage…Do you eat your #Greens?

Saturday Snippets…”Bubbles”

Normally I am working on Saturday Snippets during the week but nothing came to me last week or a couple did first it was “Wally” but apart from many people who were called “Wally” or “Where’s Wally” it didn’t inspire me and it has to do that…I looked at words with an Easter connection and although I love Easter none of those inspired me…I then looked at my posts and comments and “Bubble” aka the first part of “Bubble and Squeak” spoke to me…will…Spoiler Alert! “Squeak” do the same it’s promising…

So many bubbles we are surrounded by bubbles …bubble gum, aero chocolate, bubble fish…so cute…plus much more…Enjoy!

Saturday Snippets…9th April 2022…Today’s prompt is “Bubble”

Thank you for joining me today and for all your lovely comments this last week and shares…you all rock…I hope you are all having a great weekend and have a productive week ahead…Love Carol xx

CarolCooks2 weekly roundup… 27th March -2nd April 2022-Monday Musings, Health, A-Z World Cuisine Bulgaria , Food Substitutes and Saturday Snippets where “Bluebell” is my prompt.

 

Welcome to my weekly roundup…March has flown by and we are now in the month of April and March has gone in a flash…

Wow, all this extra gardening and walking is having an effect I am certainly ready for my bed at night…lol and I have lost a few lbs…I haven’t killed the habaneros yet and it looks like we will get a third crop…the weather is still being very changeable but the cooler breeze is far better when walking…

Monday Musings…

Monday Musings is anything that catches my eye or tugs at my heartstrings throughout the previous week it could be anything at all…last week it was a link to Jacquie from WordDreams who shared some tips on how to protect your WIP…plus the end of an era…Genesis the Band and Phil Collins have played their last concert …they will be missed but what a legacy of music they have left…

Monday Musings…28th March 2022…

Another Chicken recipe…chicken is such a versatile protein…it is lean and good for us as long as it is sustainably reared…The recipe was a lovely Greek Chicken and artichoke pasta dish which is quick and easy to make…

Greek Chicken and Artichoke Pasta.

A-Z of World Cuisine …Bulgaria…

Founded in the 7th century, Bulgaria is the oldest state on the European continent…Officially known as the Republic of Bulgaria it occupies the eastern portion of the Balkan Penninsula in Southeastern Europe…

Bulgarian cuisine shares a number of dishes with Middle Eastern cuisine, including popular dishes like moussaka, gyuvetch, kyufte and baklava. White brine cheese called “sirene” (сирене), similar to feta cheese is also a popular ingredient used in salads and a variety of pastries…Pastries I would be more than happy to sample…

CarolCooks2…A-Z World Cuisines…Part 10… Bulgaria…

Sally is writing about the benefits of Vitamin B12 and Vitamin E and how the two of them together help prevent a nutritional deficiency of Vitamin B12…Plus there are recipes that included the ingredients required to make sure you get all your nutrients…

Please click the link below to read the original post…

Smorgasbord Health with Sally Cronin and Carol Taylor – Cook from Scratch to prevent nutritional deficiency – Vitamin B12 combined with Vitamin E – Beef, Broccoli, Eggs, Bananas and Wholegrains

Green Tea is my chosen breakfast drink and sometimes during the day if it is a bit nippy like it is at the moment……In this post, Sally outlines the benefits of drinking Green Tea…

Smorgasbord Health Column – Food Therapy Rewind- Beans – 12,000 years of history that we know about by Sally Cronin

We all have food we either really dislike or which is on our not prefered list sometimes it is because we have never eaten it and are reluctant to try it other times it could be the smell or the mouthfeel or just because…

But it could also be in our genes…All will revealed…

CarolCooks2…Friday Food Review…The Foods We Hate! and Why?

Saturday Snippets…

This week I indulged a lot of British nostalgia..Bluebell, the Bluebell Railway and the Bluebell Girls some music and some blue squirts an unusual sea animal…

Saturday Snippets…2nd April 2022…Today’s prompt is “Bluebell”

Thank you for joining me today for my weekly roundup I look forward to your comments as always…I hope you are having an enjoyable weekend…See you tomorrow for Monday Musings x