Trout on Toast

This could be a new favorite snack...if I make trout more often. I had baked steelhead trout and leftover trout straight up is always a little too fishy tasting to be enjoyed. So I added a dollop of  Miracle Whip, smashed it up and put it on toast with some herb & garlic cream cheese. REALLY YUMMY. Well...til the next time I make trout I guess.

Trout

Miracle Whip

Herb & Garlic Cream Cheese

Toast

Pita Pockets

 

It was one of those days where I couldn't think of what exactly to put together. I had bits of everything but not enough of one thing to make a main dish out of it. And then I was inspired by the  pita pockets I saw in my fridge....filling the pockets only require a little of everything to fill. And it's yummy. So I just cooked each thing separately and we filled our own pockets the way we liked.

Paprika sautéed mushrooms

Sautéed zucchini
Sautéed kale & onions
Pan seared chicken
Pita pockets
Chipotle mayo
Mayo

Tip: Warm or slightly steam the pita pockets first if they're coming straight out of the fridge. They tear easily otherwise.

Chicken & Kale sandwich

On the kale and chicken theme this week, because I had leftover from the last meal, I found a sandwich the perfect place for it to go. I sauteed the kale until it was soft to use in the sandwich. Turned leftover chicken breast into a chicken salad...add bread and cheese and voila!

Kale
Chicken
Mayo
Mustard
Cheese
Bread

Veggie Quiche & Broccoli Salad

The Salmon & Swiss Chard quiche turned out so well I wanted to try again. This time with tomatoes replacing the salmon. A true Meatless Monday meal. Oh wait....I have eggs...

Quiche filling:
Onion
Swiss Chard
Tomatoes
Marble Cheese
Eggs
Almond Milk
S&P

I think I failed to mention last time that the eggs:milk ratio is 3 eggs: 1 cup of milk. I think the almond milk gives it an extra layer of depth in flavor....the magic for aromatic, fluffy goodness!

Broccoli salad:
Broccoli
Raisins
Pumpkin Seeds
Flax Seeds
Cilantro

Dressing:
Mayo
Mustard
Vinegar
Sugar

Chicken Salad

One thing I love about cooking chicken whole is having all the leftovers (meat and bones) and all the things you can do with it. Yesterday Skywalker and I each enjoyed a chicken leg. Then for his lunch, I used one breast to whip into a simple chicken salad. And used the red cabbage slaw from a couple days ago as the "greens" in the sandwich. This all went in between some healthy Squirrely bread. Unfortunately he couldn't enjoy his sandwich toasted as it would be soggy by the time lunch rolled around, but I toasted mine....so yum!!

Chicken salad:
Breast meat
Sriracha
Mayo
Black Pepper

I would've loved to add some cilantro to it but there wasn't any in the house. =(
And apologies again...I ate it all before remembering I should've taken a picture first.

Thinking of what to make from the other breast next.
And, whether to make a chicken soup or a chicken congee from the remaining bones. Decisions decisions.

Red Cabbage Slaw

I discovered my love for red cabbage slaw while on a trip to Israel recently. It's cool, crunchy, light and tastes like summer. There's so many different ways to do this slaw so you'll probably see several variations come through this blog. So yum! I unfortunately ate the whole thing before remembering to take a photo of it....so next time. Here's what went into it:

Half a red cabbage, slivered
Some fennel
One shallot
Handful of raisins
Cilantro

For the dressing:

Mayo
Honey Dijon mustard
Sugar
Salt & pepper
Lime juice
Some vinegar