Category: Vegetables

Fish Stick Casserole

Fish Stick Casserole

This is definitely not Italian, but I needed a comfort food.  When we were little mom would buy fish sticks for when dad worked a three to eleven shift.  LOL  We loved it.  Today I want fish sticks and I decided to combine two of my favourite things. Fish Stick Casserole is a combination of fish sticks and hash browns.

My first potato casserole was at my aunt Lea’s house in North Bay.  She used potatoes and cream of mushroom soup.  She also did the same with broccoli and cauliflower and when I make it, I still call it Aunt Lea’s casserole.  My Aunt Lea was larger than life and she was truly a person of integrity who had the biggest heart.  Her table was endless and many feasted with her.  What I remember most about her is how she sat at the head of the table and the joy on her face as she served each person. Today I am using part of aunt Lea’s casserole.

Now if you want to make your own fish sticks try my https://recipesatmytable.com/coconut-fish-sticks/

If you are a parent and want a nice change for kids try these recipes.  I really like the summer roll ones.   https://www.parents.com/recipes/familyrecipes/quickandeasy/ways-to-upgrade-fish-sticks/

Ingredients for Fish Stick Casserole

  • 3 1/2 cups frozen hash browns
  • 2 cups frozen broccoli
  • salt and pepper
  • 2 tbsp dried onion mix
  • 1 can cream of mushroom soup
  • 2 cups milk
  • 1/4 brick Velvetta cheese
  • 16 frozen fish sticks

Process

Place the hash browns, broccoli and onions in a 9 x 13 baking dish.  

Heat the soup with the two cans of milk.  When warm add in the Velvetta cheese.  

Stir and let sit at room temperature for 30 minutes.

Add the fish sticks and bake, uncovered, at 350° for 50 minutes. 

Let casserole stand for 15 minutes before cutting.

An easy and hearty family meal.  

 

Leave a comment

Twisted Spanish Potatoes

Twisted Spanish Potatoes

Today I am nostalgic and thinking of my travels.  The Spanish serve these as appetizers or tapas.  My Twisted Spanish Potatoes are a side tonight.  I took a dish I tasted in Spain and added some Italian flare.  I love playing with my food and this is no exceptions.

My husband is Polish and his family had potatoes most days with their meals.  They ate mashed or boiled.  Nonna Emilia could make a meal out of potatoes. Her roasted potatoes were her specialty, and the secret was the Calabrese oregano.  To honour her I am adding oregano and a red bell pepper.  In Spain this dish comes with green peppers.  The ingredients are simple, but the flavour is big. Tonight we are having sausages and this will serve as a nice side dish.  Of course you can also eat this as a main with crusty bread and a salad.  You can also serve it as an appetizer.

In this recipe the sauce is thick and luscious.  I use Italian passata and I give it a little zing with Dijon mustard.  Which isn’t an Italian thing.  This mustard gives a creamy taste and adds a sheen to any dish.  I like to research condiments and this is an excellent article on using dijon in your dishes https://www.epicurious.com/expert-advice/18-ways-to-cook-with-dijon-mustard-article

One of my favourite potato dishes https://recipesatmytable.com/zucchini-potato-and-eggplant-bake/

Ingredients for Twisted Spanish Potatoes

  • 12 mini potatoes cut in half
  • 1 small onion sliced
  • 3 tbsp olive oil
  • salt and pepper
  • 1/2 tsp red pepper chilli flakes (optional)
  • 1 tsp Calabrese Oregano
  • 1 tsp chilli
  • 1/4 cup white wine
  • 1 red bell pepper
  • 1 cup passata ( or a good thick strained tomato)
  • 3/4 cup both ( vegetable or chicken)
  • 2 tbsp Dijon Mustard
  • 1 tbsp chopped parsley

Process

Wash the potatoes and cut in half.  Place the olive oil in the pan and cook the onions for a few minutes.

Add the potatoes to the pan and sprinkle with the chilli, oregano and this is when you can also add the red pepper chilli flakes.  Cook for about 5 minutes.

Add the thinly sliced red pepper and cook for another five minutes.

Add the white wine and scrape all the bits from the bottom.  Follow with the passata and the broth.  Bring to a boil, cover and simmer on low  for 15 minutes.

Remove the lid and cook on low for another 15 minutes until the sauce thickens.

Plate and sprinkle with parsley.

Yummy twisted spanish potatoes

Leave a comment

Pork and Beans

Pork and Beans

In a world where everything is uncertain, sometimes it’s good to be certain.  I am certain you will like this recipe.  My Pork and Beans is a healthier version of the famous pork and beans.  Unlike the canned stuff, this recipes comes together with centre cut pork chops and fresh green and yellow beans.  Growing up we had very little commercially canned goods in our house.  Most of our preserves came from the garden and my mother and nonna spent a lot of time canning.

With the quarantine in place, I am looking for recipes that are simple and made with ingredients from any pantry.  It’s also important to have variety.  This recipe serves well for family or entertaining.  You could substitute the beans with shredded and sautéed cabbage.  As I always encourage you, get creative!!

Another great pork recipe and in time for fall is my https://recipesatmytable.com/apple-butter-pork/

Ingredients for Pork and Beans

  • 3 centre cut boneless pork chops cut in half
  • salt and pepper
  • 2 tbsp flour
  • 2 tsp Italian seasoning
  • 3 tbsp canola oil
  • 1 onion ( chopped)
  • 2/3 cup of beer
  • 1/2 cup of chicken broth
  • 1 lb of green beans
  • 2 tbsp butter
  • 2 tbsp corn starch

Process

Wash the beans and snap the ends.  Place in a microwave dish and add a couple of tablespoons of water.  Microwave for a few minutes on high.  Drain well and dress with salt, pepper and the 2 tbsp of butter. Keep hot.

green beans

Salt and pepper the meat. Mix the flour with the Italian seasoning.  Coat each pork chop.

breaded pork

Heat the oil and cook the pork chops until brown on one sideFlip the chops and add the onions where they can fit.  Cook for about five minutes. This will allow the onions to become translucent and the other side of the pork to brown.

Now it is time to pour in the beer and chicken broth.  Cover with a lid and simmer for 15 minutes.

Mix the cornstarch with a little water to make a slurry and add to the pan with the juices and the onions. When thickened pour the sauce over the pork chops.

When the pork chops are cooked, you are ready to assemble.  Place the beans on a platter. Take the pork chops out of the pan and put them on top of the beans.

I served it with some baby potatoes tonight. A new healthier version of pork and beans.

platted

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leave a comment

Savoury Pumpkin Croquettes

Savoury Pumpkin Croquettes

Savoury Pumpkin Croquettes came to mind when looking at my leftover pumpkin.  I often make savoury balls out of eggplant and other vegetable.  This was an experiment, but they were delicious.  I used some cheese in the middle and these were like potato croquettes.

I wanted to use the pumpkin to enhance the flavour and bring colour to the potatoes.  This recipe lends itself well as an appetizer or a side.  The nutmeg adds that subtle extra layer of flavour and takes me back to my Sicilian roots.  I feel my ancestors all around the kitchen as I make these.  The Calabrese ones saying that you don’t put pumpkin in the potatoes and my Sicilian ones saying to be bold in cooking.  LOL  I love the party in my kitchen.  I laugh as I think of how Italians sometimes bicker about how to cook.

One thing I learned traveling the world is that food brings us all together.  My father always says that our basic needs include a roof over our heads, enough to eat and the gift of having family and friends to share the with.  This is what we truly need and is his definition of “happy”.  Wishing you all this happiness and more.  So today, cook something, set a table and even through these tough times, celebrate with those in your bubble around the table.  Don’t forget our traditional potato croquettes:  https://recipesatmytable.com/polpette-di-patate/

Ingredients

  • 1 cup canned pumpkin
  • 2 eggs
  • 1 cup potato flakes
  • 1/ 4cup water
  • 1/2 cup grated parmesan cheese
  • cubed strips of mozzarella cheese ( about 14)
  • 1 garlic minced ( put through a press)
  • 1 tbsp chopped parsley
  • 1/4 cup Italian breadcrumbs
  • 1/8 tsp nutmeg
  • 3 tbsp canola oil for frying

Process

CLICK ON THE VIDEO LINK AT THE END OF THE PAGE TO WATCH STEP BY STEP

Put the pumpkin into a coffee filter and place in a sieve.  Allow for any fluid to drain.  I usually keep this in the refrigerator overnight. 

Put a cup of potato flakes into a bowl and add one cup of boiling water.  Mix and let cool.

Add the pumpkin to the bowl of potatoes. Follow with the eggs, parmesan cheese,  garlic, parsley, salt and pepper. Mix with your hands or spatula. 

Take about 2 tablespoons of mixture, form an oblong shape and put mozzarella in the middle.Pinch together and roll.Continue until you finish all the dough.  You should get about 14.  

Put about 3 tbsp of canola oil into a frying pan. Make sure oil is nice and hot.Fry to golden brown.

Watch the video and see how this all comes together in a step-by-step way!! Click on the red link: Pumpkin Croquettes Video

 

Print

Savoury Pumpkin Croquettes

Author Renata Solski

Ingredients

  • 1 cup canned pumpkin
  • 2 eggs
  • 1 cup potato flakes
  • 1/4 cup water
  • 1/2 cup grated parmesan cheese
  • cubed strips of mozzarella cheese about 14
  • 1 garlic minced put through a press
  • 1 tbsp chopped parsley
  • 1/4 cup Italian breadcrumbs
  • 1/8 tsp nutmeg
  • 3 tbsp canola oil for frying

Instructions

  1. Put the pumpkin into a coffee filter and place in a sieve.  Allow for any fluid to drain.  I usually keep this in the refrigerator overnight.
  2. Put a cup of potato flakes into a bowl and add one cup of boiling water.  Mix and let cool.
  3. Add the pumpkin to the bowl of potatoes. Follow with the eggs, parmesan cheese,  garlic, parsley, salt and pepper. Mix with your hands or spatula.
  4. Take about 2 tablespoons of mixture, form an oblong shape and put mozzarella in the middle.Pinch together and roll.Continue until you finish all the dough.  You should get about 14.
  5. Put about 3 tbsp of canola oil into a frying pan. Make sure oil is nice and hot.Fry to golden brown.
  6. Watch the video and see how this all comes together in a step-by-step way!!

Leave a comment