Grilled Salmon & Trout Teriyaki Rice Bowls

It’s been unseasonably warm this fall, so I thought that another light, refreshing meal was in order. The girls requested rice bowls, so that’s what we ended up doing! I found a few pieces of both salmon and trout on special at the local grocery store, but neither one had quite enough to feed the entire family. In the end, I served each person a slice of each kind of fish.

I marinated the fish in Kikkoman Teriyaki Marinade & Sauce, and then my husband put it on the smoker grill. I always cook this kind of fish on a baking sheet even on a grill, and even if it’s skin-on like ours normally is, because once done it tends to fall apart into the machinery beneath. While the meat was cooking, I put on the rice, steamed some bok choy, thinly sliced some carrots, cut up one of my many home-grown cucumbers, chopped the onion tops from my garden (they’re a great substitute for chives), and cut up some enoki mushrooms. By the time all that was done, the fish was ready. Then all that was left was to assemble the bowls, and to eat!

Too Many Tomatoes

It’s that time of year again when everything seems to be ripe at once and it’s physically impossible to eat it all before it goes bad. Case in point: my tomatoes. I grow predominantly cherry tomatoes, although a friend did give me one black tomato plant that has done very well this year. I just find cherry tomatoes to be more flavourful than most of the larger varieties. And I plant tonnes, since I know that I’ll want to include them in a number of preserves come fall.

Case in point: this is what I brought in from the garden the other day. I think that these tomatoes, and probably the onions as well, will soon become spaghetti sauce. I might even go for the healthy veggie tomato sauce I made last year, and include the eggplant that should be ripe in a few days. (I had a lovely huge one ready to go, and then an animal go to it. Figures.)

At the same time, I had a few small radishes, the last of the cucumbers (the vines were starting to die back), and a few potatoes that were beginning to poke through the surface of the dirt. Something needs to be done with all of this produce before it rots!

The first step for me is to make at least one dinner with the fresh ingredients. I barbecued some chicken thighs with my usual spice mix (parsley, sage, rosemary, thyme, garlic powder, and sea salt), and cooked up some of the potatoes on the grill at the same time. I know that they look very similar post-grill, but the difference was immediately apparent once they were cut open. I added some cherry tomatoes and sliced radishes as a veggie once everything else was cooked. It was a very simple meal, but it was both tasty and easy to prepare — which I needed after spending a couple of hours in the garden!

Handmade Noodles With Beet Pesto

I cooked up all of my beets and served them cold, chopped up with a bit of Dijon mustard and mayonnaise. But there was all kinds of beet juice left behind, so I thought I’d freeze it for use later. If it’ll stain anything, it should make a good colouring, right?

So I bought some 00 flour for my next pasta attempt, and I added my four eggs, and then a couple of cubes worth of beet juice. The problem was, that added more liquid, which meant I then had to add a bunch more flour in order to make the noodles the proper consistency. In the end, the colour didn’t change all that much. I was hoping for a vibrant beet red, but what I got was a kind of light peachy orange. I think that either I need to omit the eggs and use just beet juice (which will probably affect the flavour of the pasta), or boil the beet juice down an awful lot so that it’s very concentrated and doesn’t add much liquid with the colour.

To keep the pasta from sticking to itself, I made an improvised drying rack by putting wooden spoons or long cooking chopsticks under dishes in the cupboards with the long end sticking out. As silly as it looks, it worked! The noodles didn’t stick to each other at all. I think, though, if I’m going to do this a lot in the future, I’ll have to invest in a proper drying rack.

The pasta ended up being a fantastic shade of pinky red, though, because I used the jar of beet pesto. I also ran the pasta through the absolute thinnest setting this time and the consistency was just right! I’ve already learned so much after just two times working with pasta. I’m really looking forward to learning more!

Beet Pesto

One of the things I love about beets is that pretty much the entire plant is edible; both the roots and the leaves not only taste good, but they’re great in other dishes. Case in point: beet pesto. As I’ve pointed out before, pesto is a really simple, no-cook pasta sauce to make, and it can be made with beet greens! Well, the ones I grew this year had red leaves instead of the more common, green, but they taste more or less the same no matter the colour.

The neat thing about making pesto with red beet leaves is that the pesto itself turns red, which makes for a much more colourful dish. As a warning, if you’re making or cooking with this kind of pesto, protect your clothing! Red beet juice stains very quickly, and this will also happen when it’s in pesto.

In this pesto I also used basil (from my mother’s and my mother’s friend’s garden), garlic, extra virgin olive oil, parmesan (from the deli, not the shelf-stable stuff that’s much harder and more powdery), and pine nuts.

This big batch made up sixteen 250mL jars that went straight into the freezer, plus one that I set aside in the fridge for use in the next few days. Each one of these tiny jars is easily enough to make dinner for our family of four. If stirred into prepared dried pasta, this means I’ll have sixteen easy meals (or at least side-dishes) over the coming winter. I like that kind of math!

Reader Submission: Beer Bread

Sometimes when I write this blog, I get the impression that I’m the only one who ever reads it. I started writing in order to record recipes and record our family’s traditions of food, and later branched out a bit more into some of my other interests, so I honestly didn’t expect too many people to read. At the very least, my kids can look up how to cook their favourite childhood dishes when they’re grown. But still, somtimes it feels a bit like shouting into the void — until I get a bit of positive reinforcement.

So I have a regular reader, although it’d be too much of a stretch to call her “a fan”, since I’ve literally known her my entire life. I mean, my parents named my middle name after her. She is my brother’s godmother. Even so, I’m thrilled that she’s actually reading my blog — and not only that, she’s trying my recipes! She sent me this picture the other day with a note, “I love your beer bread recipe…” (That’s my Bread Machine Beer Bread Recipe, by the way.) As you can see, her machine makes different-shaped loaves than mine — her pan is kind of tall and skinny — but it turned out great! I couldn’t be more pleased.

So if anyone else cooks a recipe that I’ve shared, please feel free to send me pictures of the end results, ask questions, leave comments, what have you. Let me know what you liked or what you’d change. The more feedback I get, the better I can customize my content, and that helps everyone in the long run.

Happy cooking!

The Beginning of the Autumn Harvest

We’re starting to get a few cool days, and more than a few cool nights, which, in conjunction with the shortening daylight, signals to the garden that it’s time for fruits and veggies to ripen. I’ve had some meager results so far, if you don’t count the tomatoes.

For all of my efforts with gourds, a powdery fungus attacked the leaves of my plants and killed most of them off. I ended up with only one yellow zucchini, no green zucchini, no pumpkin, and only this teeny tiny butternut squash. It’s so cute that I’m seriously considering not eating it at all and carving it up or decorating it as a Hallowe’en decoration.

I did have about ten good-sized pears on my baby pear tree this year, but I didn’t get to them in time and the local squirrels and chipmunks made serious inroads. This is all that was left for me to bring in. The one on the far right developed kind of small and deformed, but it was still healthy inside. These fruits will be (and actually, all except one have already been) eaten raw, generally in packed lunches.

Despite fighting for my potatoes for sunlight, my few beet plants did okay. The roots weren’t much to talk about; I ended up with just enough to fill a single 500mL mason jar if I planned on preserves. However, the greens — which were actually red in this case due to the variety I planted, but at any rate the leaves — are also edible, and actually quite tasty! They’re good in salad, pesto, or stir-fry; basically, they’re tasty in any dish where you’d use lettuce or a similar leafy green. So I’m tolerably satisfied with my yield of beets, especially since I put in so few plants in the first place.

Late Night Ramen

Ever have one of those nights where you just forget to have dinner? I did that the other day. I had a late lunch, which threw off my internal schedule, and then I wasn’t at home for dinner. It didn’t even occur to me until something like eleven o’clock at night that I should probably eat something. Of course, by then most things are closed, so going out to pick up some ingredients was problematic at best. Normally my late-night food runs toward sandwiches or cold cereal, but the girls had polished off the bread and all that was left in the cereal bag was dust. So I had to get creative.

I rummaged through the freezer and found some ramen noodles and sauce packets — originally from two different meals and hence likely by two different brands, but they were missing their original packaging. I did have a few eggs, the remnants of a frozen naruto fish cake stick, some frozen masago, and a few frozen dried shrimp. Aside from the green onions, which I grabbed from the garden, it was a little short on the veggies, but the fridge was bare! I grabbed an apple on the side to make up for the lack.

It wasn’t a difficult meal to make, but it’s definitely more effort than I usually put into food right before bed.