Tag Archives: easy recipes

Cooking with Canned Tuna & Salmon! (From the Best Cookbook.)

Standard

You can read about how I declared this the Best Cookbook You’ve Never Read <– here.

You can read about the first recipe I cooked from this cookbook here.

A few things to note:

You know what I find liberating? That just by reading all of the suggested variations Jules shares at the end of each recipe in her cookbook 5 Ingredients, 10 Minutes is that she’s given me the confidence to come up with my own.

It wasn’t until recently that I’d tweak a recipe rather than follow it to the letter. I’m always worried that something won’t turn out. But the more you try different combinations and learn what you like, the more you’ll get a feel for what you think will taste good.

So I think that this might be the best cookbook you’ve never read…

Not only because:

  • Each recipe is only 5 ingredients or less (save salt, pepper and EVOO)
  • The ingredients are real food, not pre-packaged ones like cream of mushroom soup or onion soup mix, for example (which generally contain lots of additives!)
  • The recipes take about 10 minutes to cook/pull-together

But also because:

  • The cookbook will end up teaching you how to cook by helping you learn how to throw ingredients together that you already have!

~

These next two recipes from Jules Clancy’s 5 Ingredients, 10 Minutes I cooked just so happened to use canned fish. I’ve never cooked with either before! It’s time to get away from plain ‘ol tuna salad.

~

Noodles with Tuna and Tomato

Here are my notes, with what I changed in blue:

  • My friend had an overabundance of cherry tomatoes, so she gave a bunch to me knowing how much I love them.
  • Wait… What?! I can throw tuna from a can in a pan? Seriously? Why didn’t I think of this?
  • My tuna didn’t come packed in oil, so I just drizzled some olive oil in the pan before cooking.
  • This also sounded like a Mediterranean-style dish, so I chopped a couple of garlic cloves and sauteed that for a minute or so in the olive oil before adding everything else.
  • I didn’t have any parsley and felt like it needed a little green, so I chopped up just a bit of kale and sauteed it in the mix.
  • I think this would be lovely with some green onions, too.
  • I was very generous on the S&P.
  • I thought about adding red pepper flakes at the end, but forgot.
  • I didn’t have an 2-minute/ramen noodles, so I made up my own variation with pre-cooked rice from my freezer! See:
  • You can find this recipe in Jules Clancy’s cookbook 5 Ingredients, 10 minutes, or a similar recipe on her website, The Stone Soup.
  • I didn’t write down how long this took me, but throwing everything into a pan until heated sounds like no time at all!
  • Will make again.

~

Salmon with Courgettes & Brown Rice

Here are my notes:

  • Just a refresher: courgettes = zucchini
  • To be quite honest, now that I write this, this recipe is quite similar to the one above, just changing out the ingredients – I’m learning!
  • Don’t get caught up with the sizes/amounts that are called for in the cookbook. This isn’t baking and these recipes are very forgiving. For example, my can of salmon was 170g, not the 200g called for in the recipe. And I have no idea how much 360g cooked rice is and didn’t take the time to look it up. I just pulled some pre-cooked rice from my freezer. {I always make a big batch and freeze it in smaller servings for later!}
  • With this recipe, I also sauteed some garlic in the olive oil to start, just for some extra flavor. And because I LOVE GARLIC!
  • I topped this dish with chopped green onions because you can never have enough green onions. Amiright?!
  • This recipe took me 10 minutes.
  • Will make again.

~

Have you cooked canned tuna or salmon before?
If so, what is your favorite recipe?

Cheers~
Carrie

Cooking for One: Salmon 3 Ways

Standard

You may or may not know that when my husband goes out of town, this is when I love to cook up storm! It’s also when I try as much as I can to only use what I have in the fridge, freezer and pantry. I’m trying to get rid of anything that’s still hanging out there.

I had {I thought} a single-serving of wild-caught salmon that I purchased from Trader Joe’s months ago that I was dying to cook up. When I took it out, I found that there were three portions in there! I guess I’d be making salmon all weekend!

I cooked salmon three ways, but all of my dishes look very similar.

Friday:

IMG_6813

Microwave Sriracha Salmon with Sauteed Spinach and Quinoa with Kale

I tried out this Microwave Sriracha Salmon recipe which worked pretty decently. {I’ve never cooked salmon in the microwave before!} Plus the flavor was good. If you like it hot, add a little more sriracha! I sauteed the spinach in some garlic olive oil, loosely based on this recipe, and added some toasted slivered almonds for crunch. And finally, I pulled out a bag of Organic Quinoa & Kale from the freezer and popped that in the microwave, too. It’s something that I’d be more inclined to think I’d purchased from Trader Joe’s or Target, but that I’m thinking I really got at Wal-mart of all places.

Saturday Lunch:

Grilled Spicy Salmon, Oven Roasted Frozen Broccoli and Quinoa with Kale

Grilled Spicy Salmon, Oven Roasted Frozen Broccoli and Quinoa with Kale

I ended up making this Spicy Grilled Salmon in my grill pan, only I didn’t find it spicy at all. I only had it marinating for the minimum 20 minutes, though. I had a bag of frozen broccoli in the freezer that I could have just steamed in the bag. But I really do prefer roasted broccoli. Did you know that you can make Oven Roasted Frozen Broccoli? It totally works! I love the addition of the Montreal Steak Seasoning, too. I have that in my pantry and hardly ever use it! I threw in some leftover Quinoa with Kale for good measure. This meal came in at 471 calories, but it felt like sooooo much food. I was quite full before I even finished it.

Saturday Dinner:

IMG_6827

I had a reprieve from salmon. Instead, those^^ are all of the ingredients I used from my freezer and pantry for dinner: chicken breasts, diced tomatoes with green chiles, black beans, and fire-roasted garlic tomatoes.

I didn’t get a photo of my dinner because after I made the No-Cook Black Bean Soup, I realized that my chicken was not ready. {It wasn’t 100% thawed when I stuck it in the oven.} Therefore, I ate the soup first and the chicken when it finished cooking.

I made the chicken based on this Baked Chicken with Tomato Sauce recipe, substituting the can of diced tomatoes with green chiles for the homemade tomato sauce. I wanted it to taste a bit more Mexican to go with my Black Bean Soup. I also added a bit of Mexican-blend shredded cheese during the last five minutes of cooking. It didn’t turn out too bad!

Because each recipe made four servings, I shredded the leftover chicken and put in each of my containers of leftover soup to make a nice black bean and chicken soup for lunches this week.

Sunday:

IMG_6828

Salmon, Quinoa & Broccoli Bowl

Because I was mostly dealing with leftovers here {Quinoa with Kale & Roasted Frozen Broccoli}, I decided to make a bowl to make it a little more appealing to me. {I just love bowls!} I used one of the easiest salmon methods ever – Simple Baked Salmon. Then I cut it up and through it in the bowl of warmed up veggies and quinoa. I think some roasted grape tomatoes or a nice sauce would have brightened it up a bit more.

By the time I was three-quarters of the way done with this bowl, I was sick of it.

All of these dinners were super easy. I needed them to be because I was purging my closet over the weekend! BUT, remind me next time I buy salmon, to get single serving packages so that I don’t have to thaw out three portions all at once!

What is your favorite way to eat salmon or another fish?

Cheers~
Carrie