Feb 21
Tuna Salad
Sometimes you need something quick and easy to eat and a Tuna Salad is the perfect fix for such a situation. Its filling and can be eaten plain, with bread, or even with crackers.
Ingredients (2 -3 people):
2 cans tuna in water — I typically buy the Chicken of the Sea brand
3 sticks celery
pickles –desired amount
mayo –desired amount
salt and pepper
Directions:
Drain the water from the tuna and add in a bowl. Chop up the celery and pickles and add to the bowl. Add salt, pepper, and any other desired spices. Mix all the ingredients together then add mayo and mix ingredients some more.
Refrigerate for at least 15 - 30 minutes and then serve with bread, crackers, or plain. If you want to make sandwiches you can even place some cheese (american, cheddar, provolone, etc.) slices on the Tuna Salad sandwich.
Tagged with: Celery • Mayo • Tuna
Feb 15
I typically make Baghali Polo ba morgh (Lima Bean Rice with Chicken), also referred to as Shevid Baghali (Dill and Lima Bean Rice). Of course instead of chicken you can always serve the dish with stew meat. This time I decided to try Khoresht-e Baghala ba Goosht. Its a bit different…but in very good way.
Khoresht e Baghala
Ingredients (6-8 people):
500 grams of stew meat (approximately 1 lb)
250 grams frozen or dry Lima Beans
3 tablespoons dry Shevid (Dill) or 500 grams fresh Dill
4 - 5 tablespoons chopped onion
water
1/2 cup to 1 cup oil
2-3 eggs (optional)
salt/pepper
turmeric
Directions:
Cut the meat up into pieces (if not already done) then wash the meat. In a pot pour a bit oil and fry the onions until golden. Once the onions are ready add the meat and stir. Add turmeric, salt, and pepper to the meat and stir. Add 3 - 4 cups of cold water after a few minutes of cooking the meat and allow the meat to cook for 20- 30 minutes (place the lid on the pot). Make sure the stove top heat is on medium or medium-low.
If using fresh dill, wash the dill and then chop it up finely. Fry the Dill in a bit of oil for a few minutes. Note: you may choose to not fry the dill, especially if using dry dill. Either way try to use a very small amount of oil to fry the dill. Add the Dill and Lima Beans to the stew after the meat has had a chance to cook. Allow the Khoresht-e Baghala to completely cook and for the Lima Beans to fully cook, but not become mashed up. Cook the Khoresht for a 2 - 3 hours for it to fully cook and give out oil.
If you want to add the eggs to the stew once it is prepared in a bowl mix add the eggs and some salt. Do not whip the eggs together, but rather stir the contents just once. Pour the egg mixture in batches into the Khoresht (while it is still on the stove cooking), then stir the stew. After an additional 5 - 10 minutes you can serve the Khoresht with rice that you have prepared.
Tagged with: Dill • Lima Beans • Meat
Feb 13
I had been wanting to make Oven Baked Salmon with a cream sauce for a long time. I finally got around to it and thought this would be something nice to make for two…or you could bake an entire Salmon to feed at least 4 people.
Oven Baked Salmon
Ingredients (2 people):
approximately 1 lb salmon
1/2 cup whip cream — less or more depending on the amount of cream you want to use
1/2 cup milk (preferably fat free milk)– if you use less cream you can add more milk
1 teaspoon flour
1/2 teaspoon starch
1 teaspoon garlic –finely chopped
1 tablespoon butter
salt and pepper
garlic powder
red pepper (optional)
dry parsley flakes (optional)
steam vegetables –you can buy a ready bag or fresh vegetables of your choice to steam
Directions:
Steam the vegetables (or boil in water) and while they are steaming prepare the fish. Place the salmon on a baking sheet after covering the sheet baking sheet with foil. Add salt, pepper, parsley flakes, and, garlic powder to the Salmon. Preheat the oven to 450 degrees Fahrenheit, and once the oven is ready place the Salmon into the oven and bake for approximately 15 minutes. Note: after the vegetables are ready you can add some salt and pepper to the vegetables to add some flavor.
For the Sauce:
Heat the butter (on medium low heat) in a pot and then add the flour and stir the contents around until the flour is mixed in well with the butter. Add the milk, cream, starch and mix all the ingredients. Add the garlic, salt, pepper, and red pepper then stir all the contents. If you want the sauce to be thicker leave it on the stove top a bit longer and constantly stir the sauce.
Once everything is ready you can serve the Salmon with a bit of the cream sauce on top. Note: the sauce can be a bit creamy and does get thick fast, so don’t leave it on the stove top for too long if you don’t want it to thicken too much.
Tagged with: Flour • Garlic • Milk • Salmon • Starch • Whip Cream
