I previously posted about salmon croquettes made from canned salmon. Today I took advantage of this pantry favorite and made enough patties for dinner today and again tomorrow (with different vegetables as sides).
Equipment used: While the croquettes browned in my large cast iron skillet, I steamed the squash and onions over low heat in my 1 quart stainless steel saucepan. The fresh green beans cooked in my pressure cooker for two minutes. Leftover salmon croquettes will be reheated a couple of minutes in my air fryer oven.
Salmon croquettes make a quick and satisfying meal. The salmon mixture can be prepared up to a day ahead.A 14 3/4 oz. can of salmon yields four servings.
We are out of bread. I’ve made bread in a bread machine for 30 years or so, but I never made it from scratch. Inspired by Becky Walker (Hillbilly Kitchen), I made my first loaf of her QuarantineBread. Her very comprehensive tutorial is excellent if you’re interested.
Yesterday I ran out of produce except for onions, celery, and a few potatoes. I had to open a can of turnip greens, which aren’t bad. I’ve cooked greens from scratch that, frankly, weren’t worth the effort.
I pressure cooked a turkey breast, made gravy, and we had greens, turkey, and mashed potatoes yesterday and today.
The photo doesn’t do the meal justice. It tasted better than it looks. I have enough leftover turkey breast meat for tomorrow. Stay tuned for what I make with it.
I knew this meal would come in handy. It’s from Sam’sClub, a Members Mark Meatloaf and Mashed Potatoes meal I had tucked away in the freezer. Although itserves two, we aren’t big eaters and this makes 4 servings for us. I will use the Reheat setting on my air fryer oven for half the (thawed) package, refrigerating the remaining half.
I plan to add a side vegetable (today it’s the last of the carrots) each day. Tomorrow I may add sliced tomatoes because they are ripe and I don’t want to lose them.
Leave a comment andshare what you’re doing for quarantine cuisine. Stay safe!
I craved Asian cuisine today, so I made Kung Pao Chicken and brown rice in the Instant Pot. I didn’t have hot peppers, hoisin sauce, or chili purée. Without the typical red chili peppers, my dish was milder than take-out. As for the condiments, I found recipes online and made my own.
We were pleased with the results. I focused on ingredients I had (fresh ginger root and fresh cilantro) and followed a Betty Crocker (Cookbook) recipe for low fat Kung Pao Chicken. I used frozen chicken thighs and modified it for the Instant Pot or any brand multi cooker.
RECIPE—Instant Pot Kung Pao Chicken for Two
2 boneless, skinless chicken thighs
1 tsp. cornstarch dissolved in 1 Tbsp cold water
1/4 cup dry roasted peanuts
1 tsp sesame oil
1 cup chopped celery
1 cup chopped onion
1 clove garlic, minced
1 tsp. Grated ginger root
1/2 cup chicken broth (from cooking the chicken)
1/2 tsp. sugar
2 Tbsp soy sauce
2 tsp Chile purée
2 Tbsp hoisin sauce
Pressure cook chicken thighs in 1/2 cup water ten minutes. Allow pressure to drop on its own.
Mix a slurry of all other ingredients except broth, onions, celery, and peanuts. Set aside.
Remove chicken from pot and cut into 1” cubes. Reserve broth.
Usingsauté mode, sauté onions, peanuts, and celery in 1/2 cup of reserved broth for five minutes.
Add chicken and stir.
Add the slurry and turn off Instant Pot. Stir until sauce thickens.