White Bean and Salmon Salad

Do you ever arrive home from work so hungry that your brain can't even begin to plan dinner? I do. In cases like this, I need food fast! And I need something with lots of protein, but that's not too heavy. Last night, this salad did the trick. Using just a couple of ingredients I found in the pantry, and some fresh herbs from the garden, dinner was delicious and on the plate in mere minutes.

White Bean and Salmon Salad
Serves 2

1 (540 ml) can of white kidney beans
1 (170 g) can of wild salmon
2 cups of baby spinach
1 tablespoon of chopped fresh tarragon
1 tablespoon of chopped fresh chives
1 1/2 tablespoons of white wine vinegar
1 1/2 tablespoon of olive oil
sea salt and fresh ground black pepper, to taste

Drain and rinse beans and place them in a large bowl. If using regular salmon, drain the water, then remove the skin and bones and flake into the bowl with the beans. (I used tuna style flaked salmon, which was ready to use.) Add the spinach. In a small bowl or glass jar, add the herbs, the oil and vinegar and salt and pepper. Mix well and then pour over the bean mixture and toss well. Serve with a slice of dark rye bread.

Kitchen Improv:

This is one of those recipes that you could easily adapt based on what you have available. Try a different kind of beans, or use tuna instead of salmon, or swap out the vinegar or herbs for your favorites! Let me know if you come up with a winning combination.

Here's another really delicious example of this type of salad using lentils and tuna. I've made this recipe several times.

My Herb Garden

My summer herb garden is underway - I'm hoping these little beauties will make an appearance in some late summer recipes.  I'm limited to what I can grow in containers on the deck, but I've expanded my tiny garden since last year. I have a wider variety of plants, and I even started some from seeds for the first time.

Despite a spring full of cloudy days, what I have so far was looking good...until this morning when I discovered that my dill had been dug up by our resident squirrel.  And I do mean resident. We've had a family of squirrels living in the roof for the past year. Now they're living rent free AND they've got a free buffet. What a life! I think I'll have to buy some chicken wire this weekend.

Look at the difference between the left and right sides...

On the left, the dill was dug up and is almost completely gone, except for a few tiny sprigs that survived Mr. Squirrel's tiny paws of destruction. (I'm hoping I can re-plant...it's supposed to be fairly easy to grow.)

Interestingly, he didn't touch the cilantro. (Hey Mr. Squirrel, I didn't like it much at first either. Lucky for me, I like it now and you don't.)

And, he didn't get to anything else I've got outside...including chives, oregano, tarragon and some parsley and lavender waiting to be planted.

I love the chive flowers...if he touches those, "It's ON!"

Safe and sound indoors, I started a few different plants in a little dome...as you can see the results have been so-so. Some didn't come up at all. There are some sad looking peppers and some wispy thyme. 

And, there's one lonely shoot of rosemary. I read that it's notoriously hard to start from seed.

But, there are a couple hearty sprigs of basil...

And, the tomatoes look promising.

I'm hoping for a salad or two by the end of the summer...Mr. Squirrel permitting.



Two Fall Soups

Oh, my poor neglected blog. The days are shorter, the nights are colder, and I still haven't posted recipes and photos of those soups I made back in late September...

Soup has always been a favorite of mine. It's the easiest, healthiest way to cook whatever you've got in the fridge or pantry. It fills me up and keeps me warm. I think I can be quoted as saying "whoever invented soup was a genius." Not my greatest moment of high intellectual thought, but you get the idea. I'm a fan.

Mr. PL on the other hand, used to look as me with a puzzled expression when I would suggest soup as a meal. He was fond of saying, "Soup is not food!" Meaning, "But if I eat soup, I'm still going to be hungry."

I took it as a challenge to come up with or find some really delicious and filling soup recipes. Here are a couple of hearty ones for fall. Stay warm!

Split Pea with Barley Soup
Serves 4

1 cup of dry green split peas
2 cups of chicken stock
4 cups of water
1/2 cup of uncooked pot barley
1 large onion, chopped
1 clove of garlic, minced
2 large carrots, peeled and diced
1/3 cup of diced turkey kielbasa
2 Tablespoons of dry herbs or 1/4 cup of chopped fresh herbs such as oregano, thyme, marjoram, chives
1 bay leaf
sea salt and black pepper to taste

Put everything in a large saucepan and bring to a boil. Reduce heat to a medium simmer and cover for about 30-40 minutes, or until barley and split peas are cooked. Take soup off the heat and discard bay leaf. Using a hand mixer (carefully...you don't want to splash yourself with hot soup...) roughly puree the soup with a couple of pulses - keeping the chunky texture, but blending the ingredients slightly. Return to heat just before serving.

Leek, Potato and Tarragon Soup
Serves 4

This is a recipe I used from one of my favorite sites, Epicurious.
But I chose to omit the cream and to puree the soup, for a smooth low fat version.

3 tablespoons butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
1 onion, chopped
4 garlic cloves, minced
2 tablespoons water
1/2 pound yukon gold potatoes, scrubbed and unpeeled, cut into 1/2-inch pieces
4 cups low-salt chicken broth or vegetable broth
2 teaspoons chopped fresh tarragon
1/2 cup plain low fat yogurt
sea salt and black pepper to taste

Melt butter in a large saucepan over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Remove from heat and let soup cool slightly. Stir in yogurt. Using a hand blender, puree until smooth. Mix in tarragon and slowly reheat for serving. Season soup to taste with salt and pepper.

Yes, it's true. Soup does not photograph very well. Neither do most things in my semi-dark kitchen, which is why it sometimes looks like I do all my cooking outside on the deck.

And, I'm not as clever as Ana, from imadeitso, who created a very funny post out of a mushy bowl of soup.