Tag: Cheese

Potato and Chorizo Croquettes cooked by Mike Smith

Potato and Chorizo Croquettes

Potato Croquette

Potato and Chorizo Croquettes

Looking through old magazines can be fun. I like to pick out  recipes from  lifestyle magazines and see how close I can get to reproducing the dish. On this occasion I selected one with the main ingredients being potatoes and chorizo sausage – I thought it sounded tasty. And it was. I recommend this dish as a light lunch with loads of flavour.

In the recipe the chorizo sausage skins were to be removed. Unfortunately the type I bought, the skins were very fine and stuck like glue so I ignored that part and simply went ahead and chopped the four chorizos into small pieces, lightly fried them for a few minutes and poured a couple of tablespoons of Red Wine Vinegar over them, allowing the heat to evaporate the vinegar after removing the pan from the element.

At the same time my 500 grams of potatoes that I’d pre chopped were nicely simmered and, once soft, I mashed them and left to cool. I sped this up by placing the saucepan in the sink topped up with cold water.

During this time I’ve finely chopped up  two tablespoons of parsley, grated a half cup of tasty cheese and combined it all with half a teaspoon of smoked paprika. I then added the chorizo, cheese, smoked paprika and parsley to the potatoes, mixed it all together with salt and pepper to taste.

On a lightly flowered tray I shaped the mix into fingers and placed them in the freezer for a few minuted to firm up.

In the meantime I’ve beaten two eggs, found two containers, one for half a cup of flour and one for two cups of breadcrumbs (or if you have them, panko breadcrumbs are the best – they look more appealing and are lovely and crunchy).

By this time the potato fingers should be firm and easy to handle. Dip each one first in the flour, then the egg and finally coat with the breadcrumbs – makes about twelve good sized fingers.

Place in a frying pan with about half a centimeter of oil (choose one of the healthier oils that can take the heat such as grape seed oil or rice oil), cook for a minute or two and turn over to finish off cooking evenly.

Enjoy these tasty Chorizo Croquettes with a healthy selection of your favorite salad.

We have used:

500g potatoes
4 Chorizo sausages
2 tbsp red wine vinegar
1/2 tsp Smoked Paprika
1/2 cup tasty cheese
2 tbsp finely chopped parsley
salt and pepper
And for the coating –
2 beaten eggs
1/2 cup flour
2 cups breadcrumbs
4 tbsp oil

In place of the Chorizo you can use tinned fish, chopped ham, finely chopped cooked bacon or finely chopped vegetables.
In place of the Red Wine Vinegar you can use sherry or beer or leave out completely.

In place of Parsley you can use finely chopped fresh rosemary or mint.

Breadcrumbs – make your own by using a day old bread placed in a food processor until well crumbed then place on a tray in a preheated oven at 170c,  turning each minute until golden brown then remove from oven, let cool and store in a sealed container.

Your comments are welcomed.

 

 

 

 

Salmon and Vegetable Pie Cheap Meal for Family

Salmon and Vegetable Pie cost $4.50 meal for family of four

Recently my wife saw in the fish section of our local supermarket, salmon carcasses for only $2.99 kg. She noticed that they had plenty of meat on them, probably because the processor can’t get too close to the bone, and thought it would make a good soup.

Salmon and Vegetable Pie

Salmon and Vegetable Pie

Home she came to show me her treasure, which I immediately took control of and put half in the freezer and baked the other half. When it had cooled I easily removed the meat from the bones with a fork and put aside.

I then boiled up a few potatoes, left them to cool then mixed in the salmon with some herbs and moulded the mixture into patties. I then coated them with bread crumbs, fried them with a little olive oil and we had them for lunch with a light salad.

Several days later I removed the remaining frozen salmon, allowed to thaw overnight in the fridge then baked it as with the first batch, removing the meat from the bones when cool.  I then cut up a selection of vegetables – about a quarter of a cauliflower and a small head of broccoli, half a bell pepper and slivers  of two carrots. I put all of these in a steamer for five minutes then, using a large shallow dish, sprayed a little olive oil in the base, tossed in the steamed vegetables, sprinkled over the salmon, added a little salt and pepper and gently pressed it all down with the back of a spoon to make it reasonably level .

White sauce

Salmon and Vegetable Pie

Salmon and Vegetable Pie

Add a little butter to a pan with about ½ pint of milk, bring to a boil stirring. As soon as it begins to boil, turn the heat down to a simmer.
Next add 1tbsp of buckwheat flour to a little cold milk, mix and add to the simmering milk. Add a half cup of tasty cheddar, one cube of OXO vegetable stock or similar, add some parsley or chopped up basil, (the amount  used is a personal choice), stir until thick then pour evenly  over the vegetables.
Mix a half cup of tasty cheese to a half cup of breadcrumbs, sprinkle over the top of the sauce and add a few knobs of butter then place in a hot oven of 160c for 25 minutes or until the top is crispy.

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Salmon and Vegetable pie

a very cheap, tasty, and filling meal that will easily feed four, healthy meal for the family

Eat to Live-Creating the lifestyle

Healthy Salmon Dish

Healthy Salmon Dish

Eat to Live-creating the life style

Western society is in the throes of constant change.

Today we have more resources available to us to create the lifestyle we want than ever before and its growing daily at an exponential rate. Yet where is the wisdom this Everest of knowledge should bring with it?

As an example, tens of thousands are using drugs that they know are addictive and have the potential to ruin their lives; and alcohol, smoking and processed foods containing ingredients not designed for the consumer’s good health. All too often these addictions also affect the lives of those around the addict, in particular those who care for them, their families and friends.

Smoking we know for certain is the cause of many forms of cancer; it can damage the heart and block arteries and, as a result, suck out the quality of the user’s life. It also ages the person externally, at a much faster rate than for those who do not indulge.

Highly processed food, foods high in sugar, fat and preservatives will, over time, add unwanted weight bringing with it the risk of diabetes, cancers, strokes, and heart disease.

Warnings against the use of unhealthy substances are there for us all to see, read about, be told, and understand. Wherever we look, the good advice and warnings are there to educate us yet, in the US, the world’s most powerful nation, it is estimated that half of their population will have some form of diabetes by the year 2020. Currently, in the US, one in five are estimated to have the disease; a horrific statistic.

Can this be avoided? Is it possible to turn the tide? Fortunately, often, the answer is Yes! But while it’s possible, it does mean recreating (or at least tweaking) the lifestyle that you lead.

Habits are things formed over  time, usually by the lifestyle we were brought up in; sometimes thrust upon us by others; and sometimes by ourselves (choice).

For instance you choose to take drugs, smoke, eat the wrong foods; just as you choose good things like exercise and eating good foods.

If you are a smoker or a drug taker then you need to choose to give them up, knowing that these activities are a great risk to your health.

‘Eat to Live’ is the title of this article. It’s what you eat that has a pretty big say in how long you will live and the quality of that living. Recent studies on foods and herbs show the amazing properties that nature produces and it’s these that I’ll mention here.

Herbs: Did you know that many of the herbs readily available in our green grocery shops and supermarkets contain an abundance of health related goodies?

Take for instance the herb ‘Turmeric.’ This herb has anti-inflammatory properties; helps control certain cancers and Alzheimer disease. It also has natural antiseptic and antibacteria for cuts and burns and helps fight against breast cancer, melanoma and childhood leukaemia. It’s a liver detox, slows the onset of multiple sclerosis and is a natural painkiller. The Chinese use it for treating depression skin repair. This is one amazing plant!

For a list of herbs and their benefits on food and your health, subscribe to my FREE monthly newsletter.

My recipe of the week is this Tuna Salad. It’s an exceptionally tasty meal that I know you are going to enjoy.

Best Salad

Best Salad

You may not have all the ingredients but use what you have it can be varied. This salad as shown above is very high in vitamin C and a very healthy meal besides tasting really great. Increase the amounts of ingredients as required. This salad was made for two. INGREDIENTS:

1 small tin of tuna 8 lettuce leaves
1 carrot (grated)
4 good-sized mushrooms (sliced)
8 cherry tomatoes (cut in half)
1 fresh fig (cut into small cubes) Alternatively use strawberries or apple
20g of blue cheese (cut in cubes)
1 tbsp. of cottage cheese (light version)
1 tbsp. of sour cream (light version)
1 small avocado 6 walnut halves (chopped)
¼ tsp Turmeric
¼ tsp Cinnamon 1tsp Chia seeds (super food)
1tsp Sesame seeds
Pinch Coriander
3 inch of Cucumber (chopped into cubes)
Italian Dressing

PUT IT TOGETHER Cut lettuce leaves and place on plates followed by grated carrot, sliced mushroom, cut cherry tomatoes, figs, blue cheese, and walnuts. Sprinkle turmeric and cinnamon over these ingredients.

Mash the cottage cheese, sour cream, avocado and tuna and spoon on top of salad mix already on the plates. Sprinkle chia and sesame seeds over this and drizzle Italian Dressing around the edges.

NOTES:

The amount of blue cheese is small and should not affect those watching their weight. The cottage cheese and sour cream are low-fat and add a great taste to this salad.

While the avocado has oil (fat) it is considered to be one of the healthiest vegetables available in the world.

Walnuts contain oil yet are classed as a super food packed full of omega-3 fatty acids, good for the cardiovascular system. They also help to cut blood pressure; lower cholesterol levels; cut the effects of breast and prostate cancer; improve memory and help the digestive system. PLUS it’s full of fibre and protein and aid in providing a good night sleep! That is an amazing food.

You may or may not be familiar with Chia seeds. I wasn’t until recently when I read a paper about it. It’s mostly grown in Australia, although it was first recognized as coming from Central America, the Aztecs. It is rich in antioxidants, has more Omega 3 than any other plant, and according to HealthWarrior.com (my go-to choice for chia), a 16 oz pouch of chia has the equivalent of:

Fibre of 4 lbs of oatmeal

Protein in 3 lbs of tofu

Antioxidants of 2 lbs of blueberries

Omega-3 from 10 lbs of salmon

Magnesium from 15 lbs of broccoli

That’s one power-packed pouch of whole food goodness, great for dieters and diabetes.

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