KerriansKitchen

KNR, p. 213 “Nobody Dies Eating Salmon Quiche”

 

St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.

 

Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.

 

Slainte Mhaith! (Good Health!)

 

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KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for Topping:
  • 1/4 cup flour
  • 1/3 cup shredded cheddar
  • 1/8 cup chopped almonds
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 2 Tablespoons vegetable oil
  • Plus....
  • Ingredients for Filling:
  • 9” deep dish pie crust
  • 3 extra large eggs, lightly beaten
  • 1 cup sour cream or yogurt
  • 1/4 cup mayo
  • 1/2 shredded cheddar
  • 1/2 Tablespoon onion powder
  • 1/4 teaspoon dried dill
  • 1 tablespoon Dijon mustard
  • 14 ounces cooked salmon (we used canned salmon)
Instructions
  1. For Topping:
  2. Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
  3. Set aside.
  4. For Filling:
  5. Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
  6. Drain salmon. Save juice. Add water to juice to make 1/2 cup.
  7. Remove bones and skin and flake the salmon.
  8. Blend eggs, sour cream, mayo, and salmon liquid.
  9. Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
  10. Spoon mixture into pie crust.
  11. Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
  12. Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.

 

Serve it with a salad and enjoy!

 

Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.

 

 

 

 

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KNR, p. 186 “Kerrian’s Pumpkin Soup”

 

Pumpkin SoupIMG_6202

Thanksgiving is coming! Thanksgiving is coming!  Yay!
Sheila and I were at the store earlier and picked up a few odds and ends – mostly the salad fixings, since the guests will be bringing some of the side dishes. I stocked up on the canned pumpkin.  I can never get enough pumpkin, so I am making pumpkin soup to go with my sandwiches both before and after Turkey Day.  🙂

 

This is a super easy recipe. No chopping! I use the pumpkin can to measure the milk, and all the ingredients go straight into the pot. Minimal cleanup and it’s ready in 15 minutes. Sheila says she likes the soup, but I have a sneaking suspicion that she likes the fact that all she has to do is show up to the lunch table and enjoy.  🙂

 

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"Kerrian's Pumpkin Soup"
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1- 15 oz can organic pumpkin puree
  • 1 3/4 cup milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 tsp sea salt
  • 1/4 cup brown sugar
  • Garnish - 1/2 teaspoon pre-packaged, halved pecans for each bowl.
  • Garnish - 1/8 teaspoon ground cinnamon for each bowl.
Instructions
  1. Place pumpkin in a 2 quart saucepan.
  2. Add milk 1/4 cup at a time, mixing thoroughly.
  3. Add cinnamon, nutmeg, sea salt, and brown sugar and mix together.
  4. Heat on medium heat until soup starts to bubble at the edges, about 5 minutes, stirring occasionally to keep from sticking.
  5. Stir and cook for 5 more minutes. It will be thick and creamy.
  6. Divide equally among bowls and garnish with cinnamon or chopped pecans. (or both)

 

Happy Thanksgiving!

*Photo by Patti Phillips

 

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KNR, p. 204 “Chocolate Chip Pumpkin Muffins”

 

Sheila tried out a new muffin recipe. And the muffins have PUMPKIN in them. Big smiles here.  She said that these were for breakfast, but since I was hanging around for taste-testing duty, I had the first one for an afternoon snack. She made some with chocolate chips and without, and both types were great. Chocolate and pumpkin, though? Perfect together!

 

In case you were wondering? No bodies anywhere in the kitchen or dining room. I always check. 😉

 

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Chocolate Chip Pumpkin Muffins
Author: 
Recipe type: snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • Topping
  • 3 Tablespoons brown sugar
  • 2 Tablespoons pecans, chopped and ground
  • 1/4 teaspoon ground cinnamon
  • Muffins
  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose unbleached King Arthur flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1 1/4 cups organic canned pumpkin puree
  • 3/4 cup Ghirardelli semi-sweet chocolate chips
Instructions
  1. Mix topping ingredients together and set aside.
  2. Pre-heat oven to 375. Standing mixer - slowest speed. Do not overbeat at any step.
  3. Cream oil and sugar.
  4. Add eggs and vanilla and beat until just mixed.
  5. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
  6. Add pumpkin puree and mix until just blended.
  7. Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.
  8. Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers)
  9. Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
  10. Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.

 

Let rest on cooling rack for five minutes, then enjoy!  🙂

 

 

 

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