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In the Kitchen

In the Kitchen

This month I share some of my favorites…. I LOVE potatoes. The skillet hash browns hit the spot and is easy to make – especially if you by the potatoes already shredded in the store. They’re readily available.

I LOVE salmon, any way, any time. We offer some easy recipes to satisfy that preference if you’re like me. And pasta…. Well, you can give it to me 7-days a week, 365 days a year. There’s nothing about pasta I don’t like.

I hope you feel the same, at least about some of October’s choices.
As always, they’re kitchen tested and tummy tasted!! Enjoy!!

8oz. penne pasta
½ C. chopped onions
1 Tbsp. chopped garlic
1 tsp. anchovy paste
½ C. pitted Kalamata and/or green olives
1 Tbsp. olive oil
1 can (28oz.) whole plum tomatoes
1 Tbsp. each chopped fresh basil and chopped fresh parsley
1 Tbsp. tomato paste
Pinch red pepper flakes

Cook penne according to directions. Drain and reserve ½ C. pasta water. Set aside.

In a skillet over medium heat, cook onions, garlic, anchovy paste, olives and capers in oil until onions are tender. Add plum tomatoes with juice, basil, parsley, tomato paste, and red pepper flakes. Bring to boil. Reduce heat and simmer
5 minutes until tomatoes break up.

Season to taste. Add reserved pasta water at a time until sauce is the desired consistency. In a large bowl, gently toss sauce with hot cooked penne. Garnish with grated Parmesan cheese. (4 servings)

3 8-oz. salmon fillets
3 Tbsp. fresh lime juice
2 Tbsp. soy sauce
1 Tbsp. vegetable oil
2 tsp. honey
½ tsp. sesame seeds
2 thinly sliced garlic cloves
1 bunch scallions
2 tsp. vegetable oil

Preheat broiler.
Whisk together garlic cloves, lime juice, soy sauce, 1 Tbsp. vegetable oil, honey and sesame seeds in a small bowl. Place salmon fillets in plastic bag with ½ of marinade. Seal bag, pressing out air and let salmon sit for 30 minutes. Save remaining marinade.

Toss scallions and 2 tsp. vegetable oil on platter and broil until lightly charred. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over salmon and broil until charred around the edges, about 6 minutes. Spoon more marinade over and broil about 2 more minutes. Sprinkle sesame seeds on top. (3 servings)

3 lb. packaged shredded potatoes (Make your life easy!)
1½ tsp. kosher salt
¼ tsp. black pepper
8 Tbsp. vegetable oil
2 bunches scallions, greens and whites separated, thinly sliced

Place shredded potatoes in a big bowl. Add salt and pepper. Toss to coat.

Heat 6 Tbsp. oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes. Press gently. Cook until golden brown on bottom and sides, about 10-15 minutes.

Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into a skillet, brown side up. Drizzle remaining oil around sides of skillet. Cook has browns until bottom is golden brown, 10-15 minutes. Slid onto a plate and season with sea salt. Top with scallion greens and cut into wedges.

2 navel oranges, halved
2 limes, juiced (¼ C.)
3 Tbsp. soy sauce
4 tsp. vegetable oil
12 green onions, trimmed
1 lb. salmon fillet, skin on

Preheat oven to 425°F.
Juice one orange to get 1/3 C. juice. Cut remaining orange into wedges.

In a small bowl stir together orange juice, lime juice, soy sauce and 2 tsp. oil. Drizzle bottom of baking dish with remaining 2 tsp. oil. Place scallions and orange wedges in dish, toss to coat. Place salmon, skin down, in center of dish. Drizzle with orange juice mixture.

Bake 15 minutes or until salmon is opaque and starting to flake. Baste salmon with sauce. Broil 4-5 inches from heat about 6 minutes until fish flakes easily and onions are beginning to brown. (4 servings)

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