Salmon and Corn Chowder

Salmon and Corn Chowder
(Adapted from Tin Can Cook o129, by Jack Monroe)


Ingredients:

1 14oz Can Diced potatoes, drained
A few Grinds Fresh Black Pepper
1 Chicken bouillon cube
2-3 Cups Water
1 8oz Can corn, drained
1/4 Salmon paste (See fish paste recipe below)
2 TBspns Milk
S/P to taste
2-3 TBspns thawed frozen spinach (optional)

Fish Paste
(Adapted from: https://jackiem.com.au/2015/05/19/how-to-make-fish-paste/)


Ingredients:

1 8oz Can salmon, drained
3+ TBspns of flour
and a bit of water
S/P to taste

 

Process:

Basically, in a bowl, add enough flour and water to the salmon and mix the ingredients thoroughly by hand until it is a smooth thick paste.

 

 

 

 
Salmon and Corn Chowder

Process:

Add potatoes to medium sauce pan.
Add water.
Add grinds of fresh black pepper.
Stir.
Add bouillon cube.
Stir.
Bring to a boil.
Stir to mix bouillon with water.
Reduce to a simmer.
Add corn.
Stir to mix ingredients.
Add fish paste.
Stir until mixture is smooth.
Simmer until potatoes are soft.
Stir.
Simmer for 15 minutes.
Add milk.
Add s/p to taste.
Add spinach (optional)
Simmer for a minute or two.
Serve.

This came out great.

 

 

Stovetop: Salmon and Corn Chowder

I have a smile on my face. I made chowder.

For the last few weeks, my attempts at making several recipes from various sources failed.

I battled with making peanut butter ice cream. My first attempt had came out good but when I tried to make it again, it became peanut butter ice or a thick peanut butter cream.

My little white beans, while cooked, lacked flavor.

But, things began to change when I made a wonderful sesame sauce for cucumber slices. Ahhh.


Stovetop: Salmon and Corn Chowder
(Adapted from: Tin Can Cook - Salmon and Corn Chowder p110)

I have made adjustments to Jack's recipe based on ingredients I had available and also in an attempt to make the recipe GERD-friendly.

Also, while I converted the grams into ounces, the amounts are not exact to the quantity you will find in cans in your grocery store.


Ingredients:

1 430g (15.16 oz) Can of potatoes, sliced or cubed, drained, and rinsed in can
 
1 and 1/2 Chicken bouillon cubes

10 oz Water

1 285g (10.5oz) Can corn, drained, and rinsed in can

4 oz Salmon paste see fish paste recipe below

2-3 TBspns Milk (I used powdered milk mix)

S/P to taste

2-3 TBspns thawed frozen spinach (Optional)


Fish Paste
(Adapted from: https://jackiem.com.au/2015/05/19/how-to-make-fish-paste/)


Ingredients:

 1 140g (4.93oz) Can of salmon, drained
3+ TBspns of flour
and a bit of water
S/P to taste


Fish Paste Process:

Basically, in a bowl, add salmon and flour, mix ingredients thoroughly by hand until it is a smooth thick paste. Add water if needed. Store the fish paste in the frig until ready for use. This recipe makes about 8oz of fish paste.


Salmon and Corn Chowder Process:

Add potatoes to medium sauce pan.
Add bouillon cubes to 10 oz of water.
Boil water and cubes in microwave for two minutes.
When ready, stir to blend bouillon with the water.
Add bouillon stock to pan.
Stir.
Bring to a boil then reduce to a simmer.
Add corn.
Add fish paste.
Stir until mixture is smooth.
Simmer until vegetables are soft.
Stir.
Simmer for 15 minutes.

Add milk.
Stir.
After a minute or two, add s/p to taste.
Add spinach (optional)
Simmer for a minute or two until chowder is hot.
Serve.

Note: I did not add spinach.

 

 Great with saltine crackers.

#GERD-friendly

No Bake: Pineapple Overnight Oats

When I returned home, I got frustrated. I had a pantry full of items but because I lacked one essential ingredient for several recipes, I floundered. What do I make? Unfortunately, my “Use What You Have” method did not help this time.

I love Jack Monroe’s Carrot Cake Overnight Oats from her Tin Can Cook Cookbook (https://cookingonabootstrap.com/2019/05/30/carrot-cake-overnight-oats-recipe/). But, where I live, the canned carrots are seasoned with salty and sour spices that I could not rinse out.

So, I decided to make a variation on the recipe using a replacement ingredient for the carrots.

So, after three trips to various tiendas, I got oats, milk, and canned pineapple. This venture was Not Tightwaddery.

I was bound and determined to have a breakfast of overnight oats. During the process, I did a bit of research about overnight oats recipes and found answers to several of my questions.

There are several types of oats according to the Oldways Whole Oats Council (https://wholegrainscouncil.org/whole-grains-101/easy-ways-enjoy-whole-grains/grain-month-calendar/oats-%E2%80%93-january-grain-month/types):

Raw, Whole Oats Groats, Steel Cut Oats, Scottish Oatmeal, Rolled Oats Regular, Rolled Oats Quick or Instant, and Oat Flour.

On my visit to my family, I made the Carrot Cake Overnight Oats with quick oats. While the result was good, the oats were semi-soft, that was not a problem, they just gave the dish a different texture.

For this recipe, I used rolled oats which are thicker. This gave my new overnight oats recipe a thicker, crunchier texture.

Also, @TheKitchn gave some great information about making and storing overnight oats recipes. I wondered how long the oats would keep in the frig and found this article: This is How Long Overnight Oats Will Last in the Fridge, (https://www.thekitchn.com/this-is-how-long-overnight-oats-will-last-in-the-fridge-248415).

Also, I found I had already made an Overnight Oats Mug recipe years ago (https://riastoneblog.blogspot.com/2014/02/mug-no-cook-fruit-oatmeal-treat.html). With my new information, I can improve that recipe.



No Bake: Pineapple Overnight Oats


Ingredients:

Food container with a lid
1 Can of chunk pineapple, drained
Rolled oats (Instant will work, too)
Honey
Cinnamon
Milk


Process:

I had to eyeball the measurement of the ingredients based on the size of the food container.

Basically, layer the bottom of the food container with some of the pineapple chunks.
Top with a thick layer of oats.
Add honey and cinnamon according to taste.
Stir mixture well
Pour in milk to cover the oat mixture.
Stir well.
Cover container with the lid.
Store in fridge.
Check mixture about an hour later.
The oats will have absorbed most of the milk.
Add a bit more milk and stir.
Check later if necessary.

In the morning, upon serving, add more milk if mixture is too thick or dry.


#GERD-friendly

Tin Can Cook - Creamy 'Chicken' Soup

While visiting my family, I got Jack Monroe's Tin Can Cook Cookbook and went a little crazy making a few of their recipes.

Jack Monroe is an incredible human being. She struggled through severe poverty with her young son for several years. During those years, she blogged about her experiences and her efforts to fed her child. Eventually, she caught the attention of the media and was approached to write a cookbook. They did.

While the cookbook was a "success", Jack still struggled in poverty. Since then, she has written several cookbooks including Tin Can Cook Cookbook. This book is special because Jack wrote it for others who have to survive on food bank donations. He also started a GoFundMe account so her followers could donate money to purchase the cookbook for food banks in the UK.

The GoFundMe account has purchased 1000s of cookbooks for several foodbanks and their clients.


Creamy Chicken Soup
(Adapted from: Jack Monroe's Tin Can Cook, Creamy 'Chicken' Soup)

I loved the idea of this soup. It sounded easy, healthy, and tasty. But, sadly, I could not find pease pudding. So, I sorta learned how to make it by accident.


DIY Pease Pudding

Because I could not find pease pudding, my sister got me a small bag of split yellow peas.

I had no idea what to do next, so I put some in a bowl, covered them with water, then put the lid on the bowl and stuck them in the frig.

I went back to the frig several times to add more water as the peas did soak up the water but the peas remained hard.

The next day, I decided to put the peas in a pot, cover them with water and, bring them to a rapid boil on my sister’s gas stove. Then, I reduced the temperature to simmer.

At first, the pot boiled over with a white foam. I was not expecting this. I spooned off the foam and continued to simmer the peas.

After over an hour, the peas finally became mushy and the water got thick.

I did add some turmeric but I actually liked it plain.

I wasn’t ready to make the soup, so I poured the mixture into a bowl with a lid, let it cool, then added the lid and put it in the frig.


Creamy Chicken Soup
Again, I noted metric conversions and my substitutions.


Ingredients:

Estimated measurements for milk and bouillon

220g Pease pudding, 220g = 8oz
-I actually made a whole lot more, see picture

1 can Hot Chicken bouillon est 14oz
-I used 1/2 a chicken bouillon and a 1/2 can of LO creamy chicken soup

Consider a vegetable bouillon cube to keep soup vegetarian.

1 can Milk est 8oz
-I eyeballed the amount of milk because I had used a lot of pease pudding. I added enough milk to make the mixture soupy.

1 Tbspn Garlic paste
-I used a Tspn of minced garlic

I added 6-8 dashes of an onion and herbs spice
I added about a cup of minced cooked chicken, optional.
Black pepper, optional

Remember, other than the chicken bouillon cube, the original recipe did not have any chicken.



Process:

Add pease pudding to medium sized pan.
Add creamy chicken soup.
Add bouillon.
Add 1/3 of milk.
Add minced garlic.
Stir and mix well.
Cook on medium on hotplate.
Stir vigorously to make the mixture smooth.
Continue stirring
Gradually add remaining milk.
Add chicken bits.
Reduce heat to low, so milk does not boil.

Before serving, I increased the temperature to get soup warm-hot just before serving.

When serving season with ground black pepper.


Jack Monroe

https://cookingonabootstrap.com/

https://www.gofundme.com/f/donate-tin-can-cook-to-foodbanks

Tin Can Cook - Carrot Cake Overnight Oats

I am enjoying reading Jack Monroe’s latest cookbook, Tin Can Cook. This is the first of several recipes I am going to try.

It is always an adventure to try and make a recipe.

BTW, I love the name of the recipe and the fact it is a no bake or cook recipe.

When I was in the states visiting family, going grocery shopping, is often a catch as catch can affair because I use public transit or join family on their trips to the grocery.

After a family event, my sister stopped by a grocery store. As we shopped, I tried to be quick. What did I need to make Jack’s Carrot Cake Overnight Oats?

Besides buying cans of carrots, I had asked my sister to pick up some oats. Back at the house, as I began to gather the ingredients to make this recipe, I realized she had selected quick oats, so I was not sure how they would work.

Note: I converted the metric measurements to ounces.

Tin Can Cook - Carrot Cake Overnight Oats
(No Bake)

Ingredients:

1 can carrots, drained, 200g = 7.05 oz

My can was 14.5 oz, so I used roughly half a can.

Milk 250ml = 8.79 oz
I used Lactose-free milk

Oats 70g = 2.49 oz

Raisins 70g = 2.49 oz

1/2 tsp cinnamon

2 Tbspns Sugar, optional

Process:

In a medium-size container with a lid, add carrots.

With a fork, mash carrots.

Add milk.

Mix and mash carrots in the milk

Add oats.

Add raisins.

Add cinnamon and sugar.

Mix well.

Affix lid.

Chill overnight or 8 hours to allow oats to soak up milk and swell up.

Serve with a splash of milk or cream.

The recipe turned out great. Now, I have another oats recipe including the "Worts" recipe.

#GERD-Friendly

Tin Can Cook - Chickpeas with Bread & Spinach

I got Jack Monroe's Tin Can Cook Cookbook!

I love everything about the book, the cover art, the back cover blurb, the layout, the typefaces, the paper, and, of course, the contents.

One thing you can say about Jack is she gets things done.

In the book, Jack explains that when she was on welfare, she often used food banks to feed herself and her son. During those times, she wished she'd had recipes for the items she was given. After Jack found her niche in developing recipes for people living in poverty, she wanted to write a cookbook with recipes for the types canned foods people receive from food banks. She did.

Jack also created a GoFundMe account so her readers could contribute to the fund to purchase cookbooks for the food banks in the UK. Go to @bootstrapcook and see where thousands of Tin Can Cook Cookbooks have gone.

On a recent family visit, I had planned to make several recipes from Jack Monroe’s Tin Can Cook Cookbook. This is one of them.

I would call it Bean and Spinach Goulash.

This is a very forgiving recipe. As Jack notes, you can use a variety of other beans.

In this recipe, I list the ingredients and quantities as Jack has noted but I also include the ingredients and quantities I used where I made substitutions.

I also show the conversion from metric to ounces.


Tin Can Cook - Chickpeas with Bread & Spinach P61


Ingredients:

1 400g can chickpeas, drained and rinsed or kidney or cannellini beans, 400g = 14.10oz - 
I used a 15oz can
4 Tbspn olive oil
2 Tbspns garlic paste, I used 1 Tspn minced garlic
1 Tbspn paprika
1 Tbspn ground cumin or gram masala
100g bread chunks, 100g = 3.5oz, I used 4 slices from various bread loaves
1 400g can spinach, drained or frozen, 400g = 14.10oz, I used a 15oz bag of frozen spinach.
1 400ml vegetable stock, 400ml = 13.5oz, I used 1 vegetable bouillon cube in 14oz of water.
S/P to taste

Pre-preparation:

Put bouillon cube in 14oz of water.
Heat water for 1 minute in microwave on high.
Tear bread slices into bite-size pieces.
Drain and rinse beans.


Process:

Pour beans into a large sauce pan.
Add oil.
Add garlic and spices.
Stir well.
Cook on medium heat for 3-4 minutes.
Stir occasionally to avoid ingredients sticking to pan.
I added a bit of the vegetable stock to prevent sticking.
Add bread chunks.
Add spinach.
Stir well.
Add vegetable stock.
Season with s/p to taste.
Stir well.
Bring to a boil.
Reduce to a simmer.
Simmer 20-30 minutes.
Enjoy hot or cold.

Notes: When I make this again, I will use 1/2 a bouillon cube. I liked the multigrain bread.

#GERD-friendly