Archive for the ‘Food Selection and Prep’ Category:
Old meets new for a delicious family dinner
I grew up eating salmon patties. My mom served them as an inexpensive change from the beef we raised on the farm. (Back then, I wasn’t too crazy about them– Mom left in too many bones in a nod to extra calcium.)
Now I know about the health benefits provided by eating salmon, tuna and other cold-water fatty fish. So, salmon patties are included on my family’s menu, too (but in my own kitchen, I can remove the crunchy bones!) And I’ve recently discovered a new way to update the old-fashioned salmon patties with a cool and delicious citrus salsa for a whole new taste. Give this “old meets new” recipe a try– serve the salmon patties on a bed of rice and pass the citrus salsa for topping. It’s a hit at my house!
Salmon Patties with Citrus Salsa
Pan fried salmon patties from your favorite recipe
Cooked rice
Citrus Salsa:
1 teaspoon finely shredded orange peel
2 medium oranges- peeled, sectioned and chopped (or 1 can mandarin oranges, drained and chopped)
1 cup chopped fresh pineapple (or drained canned pineapple tidbits, chopped)
1 thinly sliced green onion
2 T snipped fresh cilantro
1 fresh jalapeno, seeded and finely chopped (or 2 T canned diced green chiles for a milder taste)
Combine all salsa ingredients and chill until ready to serve. May be made 24 hours in advance, if desired. Refrigerate leftovers (if there are any!) Also delicious served with grilled salmon or other types of fish, as well as grilled chicken or pork.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Subscribe to the comments for this postIrish foods for St. Patrick’s Day
In honor of St. Patrick’s Day today, let’s explore the history and tradition behind a couple of favorite Irish foods.
Corned Beef
“Americans still think we live on corned beef and cabbage over here,” says Irish cookbook author and teacher Darina Allen, as quoted on epicurious.com.
In fact, the dish that’s synonymous with St. Patrick’s Day in the US is so rarely eaten in Ireland that some people wonder if it’s actually Irish. The more traditional Irish dish is Bacon and Cabbage, using cured pork instead of cured beef. Some speculate that Irish immigrants to America adopted corned beef brisket from their Jewish neighbors.
To “corn” something is simply to preserve it in a salty brine (the term “corn” refers to the coarse grains of salt used for curing). In the days before refrigeration, corning was essential for preserving meat. Historically, beef and hogs that were slaughtered and corned before the winter were served with the first fresh spring cabbage to break the Lenten fast on Easter.
Soda Bread
Soda bread is a variety of quick bread in which baking soda is used as the leavening agent rather than yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. Other ingredients can be added such as sugar, egg, raisins or nuts.
In Ireland, the flour is typically made from soft wheat; so Irish soda bread is best made with a cake or pastry flour which has lower levels of gluten than bread flour. Bakers recommend a minimum amount of mixing of the ingredients before baking – the dough should not be kneaded.
The two major shapes of soda bread are the “loaf” and the “griddle cake”. The loaf form takes a more rounded shape and traditionally has a cross cut in the top to allow the bread to expand. The griddle cake is a more flattened type of bread. It is cooked on a griddle allowing it to take a more flat shape and is usually split into four sections.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
“Seafood At Its Best” Program on February 25th
The increasing popularity of seafood has led to the availability of more seafood options in local restaurants and supermarkets. Seafood can be an important part of a healthy diet. It contributes many nutritional benefits to support a healthy heart and nervous system and reduce cancer risk. This Extension luncheon lesson will explore the health benefits of seafood and tips for selecting, handling, storing and cooking seafood. A seafood recipe booklet is included.
Plan to join Linda Beech for the free program “Seafood At Its Best” on Friday, February 25 at 12:00 noon at the Finney
County Extension Office, 501 S. 9th Street on the fairgrounds in Garden City. Grant funds from the Finney County Center for Children and Families will provide tasting samples of four fish dishes. Participants are invited to bring their own favorite seafood dish– or a side dish or dessert to complement the meal. Beverages and table service are provided.
Please pre-register for “Seafood At Its Best” by Wednesday, February 23 by calling the Finney County Extension Office at 620-272-3670.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
National Festival of Breads Seeks Kansas Bread Bakers
The popular “Festival of Breads” baking contest, sponsored by the Kansas Wheat Commission, has spread throughout the nation with the 2009 launch of the National Festival of Breads. Kansas bakers can compete for top honors in the second National Festival of Breads, scheduled June 23-25, 2011 in Wichita.
Entries can be made online now at www.NationalFestivalofBreads.com. Amateur bakers have until February 7, 2011 to enter this biennial competition.
After the recipes are reviewed, test-baked and evaluated on taste, originality, ease of preparation, healthfulness and appearance, eight recipes will be selected for the finals. The eight finalists will be called to prepare their bread recipe at the National Festival of Breads in Wichita, June 23-25, 2011. In addition, each finalist will receive a $500 cash award, participate in a Wheat Harvest Tour to a working Kansas wheat farm, flour mill and grain elevator, and take part in other activities.
One grand prize winner will receive an all-expenses-paid trip to a baking class of his or her choice at the King Arthur Flour Baking Education Center in Norwich, VT, a year’s supply of Fleischmann’s Yeast, plus $2,000 cash.
Additional information, past recipes and a summary of the 2009 contest are available on the official contest website, www.NationalFestivalofBreads.com.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
January is National Soup Month!
January is National Soup Month! This is a wonderful time to enjoy a bowl of steaming hot soup on a cold evening. Many soups and stews are complete meals and require just a few kitchen tools to make. All you need is a big stock pot or slow-cooker, basic measuring equipment and chopping tools.
Benefits of Soup
Soup is:
A great way to eat more vegetables.- A good way to use less expensive tougher cuts of meat.
- Simple to make and a good way to use leftovers.
- Easy on the budget.
- Warm, soothing and comforting when you’re ill.
- Usually lower in calories and sodium when homemade.
- A filling way to serve a crowd for a reasonable cost.
Soup can be long-simmered and full of delicious ingredients, or quick and simple to prepare. Here is a quick-fix recipe from a recent Extension program which will have homemade soup on the table in a flash. Personalize it to your family’s tastes or use whatever you have on hand!
Simple Minestrone Soup
1 can vegetables, any type, drained
2 cans tomatoes, any type, low sodium
2 cans broth, any flavor, low sodium
1 can beans, any type, drained and rinsed
1 cup dry pasta, any type
Combine all ingredients except pasta in a large pot. Bring to a boil. Stir in pasta. Reduce heat and simmer for 6-8 minutes or until the pasta is tender. Makes six 1-cup servings, each 210 calories, 1.5 g fat, 560 mg sodium, 41 g carbohydrate, 8 g dietary fiber.
(Note- I use mixed vegetables and Italian-style diced tomatoes with garlic and basil for extra flavor. May add browned ground beef or Italian sausage, if desired. Be creative and enjoy!)