Smoked Salmon and Avocado Toasts

At the end of each year food professionals discuss fads and popular trends in the culinary world and often make predictions about what's to come.

I don't know what's coming but I can say that as far as I know, one food trend this year was: avocado toast. Which is basically guacamole sandwich. Which is basically mashed avocado with some lime or lemon juice and anything else you might want in your guacamole, like tomatoes or chili pepper and so on.

I also know this: there's a good reason that avocado toasts became a thing. They're scrumptious. They're easy to prepare. They are incredibly versatile, as in you can use them as a base for a whole host of hors d'oeuvre, which might come in handy for New Year's get togethers.

For example: these avocado toasts on melba rounds topped with chopped salmon and some seasonings. 

Honestly, it couldn't get much easier than this and they do look pretty don't they?

They're on my menu for my New Year pre-dinner cocktail hour.

And btw, I buy salmon "scraps" that (fortunately) my local supermarket sells -- the leftover but still good pieces of salmon that the lox cutter cuts away to get those perfect slices. Because you chop this salmon up, so why not buy the cheap stuff?

 

SMOKED SALMON AND AVOCADO TOASTS

• 24 toast rounds (or packaged Melba rounds)

• 2 small avocados, peeled and chopped

• 1 tablespoon plus 1-1/2 teaspoons olive oil

• 2 tablespoons finely chopped scallion

• 2-3 tablespoons lime juice

• salt and freshly ground black pepper to taste

• 1/4 pound smoked salmon pieces

• 1 tablespoon chopped chives

• pinch or two of cayenne pepper

If using bread, cut out small circles with a cookie cutter, or use packaged Melba rounds. In a bowl, mash the avocados. Add one tablespoon olive oil, the scallion, 2 tablespoons lime juice and salt and pepper to taste. Mix thoroughly and add more lime juice if desired. Spread the avocado mixture evenly over the bread. Chop the smoked salmon, add the remaining 1-1/2 teaspoons olive oil, the chives and some cayenne pepper and mix ingredients thoroughly. Spread equal amounts of the salmon mixture on top of the avocado mixture.

Makes 24

Winter Squash and Cranberry Muffins Perfect for Sleepovers

It's December already and I am still sorting through summer clothes and several newspaper articles from last March and April that I was going to read when I had more time.

Why am I always so far behind?

I should be posting about Hanukkah. But somehow I am more focused on New Year's weekend. Probably because I made some unbelievably delicious winter squash muffins recently.

That really isn't a non sequitur. I thought of these muffins because every year we celebrate the coming new year with my brother and sister-in-law and my cousins. The cousins sleep over for a few days. We watch a lot of movies. Watch a lot of British mystery tv (Morse, Endeavor, Foyle's War, etc.). We sit around and enjoy each other's company.

We used to drink a lot of wine but have slowed down over the years.

We used to eat much more too.

(You get older, you can't keep going quite the same way, the same amount, the same speed.)

Still, there are meals to consider.

Breakfasts are usually smoked fish, bagels and stuff like that. 

But every once in a while I like to break up the monotony and have at least one different something for breakfast.

This year: those squash muffins I mentioned. I made a few batches recently and I can honestly say that they are the best muffins I ever ate. I've given some out as samples to my usual "tasters." Most of them also said they were the best muffins they ever ate. 

You'll see.

WINTER SQUASH-CRANBERRY MUFFINS

• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2/3 cups sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/3 cup orange juice
• 1 cup mashed cooked squash (or canned squash or pumpkin)
• 3/4 cup fresh cranberries

Preheat oven to 400 degrees. Lightly grease 12 muffin tins. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger and whisk the ingredients to distribute them evenly. Set aside. Beat the sugar and vegetable oil in the bowl of an electric mixer set at medium for a minute or so or until well combined. Add the eggs and beat them in. Add the orange juice and squash and blend them in thoroughly. Add the dry ingredients to the squash mixture and stir gently until just blended. Fold in the cranberries. Pour the mixture into the prepared tins. Bake for about 20 minutes or until a toothpick inserted into the centers comes out clean.

Makes 12 muffins

Carrot Spice and Honey Muffins

I always make a few carrot dishes for Rosh Hashanah. It's tradition!

Most often it's soup, sometimes a side dish.

This year I baked carrot muffins. Big breakfast winner for everyone, especially the grandkids.

Freezable too, so you can have them on hand whenever you might have a need. Like Hallowe'en, Thanksgiving weekend.

Carrot Spice and Honey Muffins

• 6 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/2 cup firmly packed light brown sugar
• 1 cup plain yogurt
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup golden raisins

Preheat the oven to 375 degrees. Lightly grease 12 muffin tins. Melt the butter and set it aside to cool. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In another bowl, whisk the eggs, brown sugar, yogurt, honey, cooled butter and vanilla extract. Add the liquid mixture to the flour mixture and stir gently just until blended. Fold in the carrots and raisins. Spoon the batter into the prepared muffin tins. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown. Let cool in the tins for 2-3 minutes, then remove the muffins to a rack to cool.

Makes 12  

Zucchini Muffins

This summer I was finally able to grow tomatoes. I had lots of them and there are still more to come!

I feel as if I finally did it right because I have failed every year up to now.

It makes me confident about next year, and not just about tomatoes. I might try to grow peppers and string beans and all sorts of things.

Maybe even zucchini. Now's the time of year that several people I know are harvesting their zucchinis, and some are gigantic! I'd like to see those in my garden.

For now I have to rely on my neighbors' and friends' generosity!

Here's what I did with zucchini this week. These muffins are not too sweet so you can have them for breakfast as well as snack.

 

Zucchini Muffins

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 cup sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated fresh zucchini
• 1 cup raisins, optional 

Preheat the oven to 375 degrees. Lightly grease 12 muffin tins. In a large bowl whisk the flour, cinnamon, nutmeg, baking soda and salt until thoroughly combined. In a separate bowl combine the vegetable oil, sugar, brown sugar, eggs, and vanilla extract and whisk until well blended. Add the liquid ingredients to the flour mixture and stir just until blended. Fold in the zucchini and optional raisins. Spoon the batter into the tins. Bake for about 20-25 minutes or until golden brown and a cake tester inserted into the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Invert the muffins onto the rack to cool completely.

Makes 12

Salmon Spread for Easy Summer Entertaining

My mother was one of those women who always had too much food in the house. Just in case.

Just in case company came. You can't just let them sit there and not eat.

Just in case you needed a little something extra for supper. Or as a snack over the weekend.

Just in case you had some leftovers and you didn't want to throw them out.

If you ever took a look in my freezer, my fridge and my kitchen cabinets you would know, like mother, like daughter.

I have a ton of food things.

Just in case.

This past weekend when my cousins came for a sleepover, I discussed this with my cousin Leslie, whose mother was my Mom's sister. She was bemoaning her overstuffed freezer, refrig, pantry. With all the "just-in-case" stuff. 

We are who we are, products of our upbringing, including our need for just-in-case food.

But I did point out to her that with the leftover salmon I made the other day, the dill, lemons, celery and cream cheese I always have on hand, I made this spread. Which is a perfectly easy-to-make, quick-as-a-wink to make hors d'oeuvre to be served with chips or crudites. And I served it over the weekend.

Easy. 

You can do it too. And if you don't have leftover salmon, you can used canned salmon, tuna or sardines. It's also delicious with leftover cooked bluefish.

 

Salmon Spread

• 8 ounces cooked salmon, crumbled
• 2 scallions, chopped
• 1 stalk celery, chopped
• 4 ounces cream cheese
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh dill
• 2 teaspoons Dijon mustard

Place the salmon, scallions, celery, cream cheese, lemon juice, dill and Dijon mustard in the workbowl of a food processor and process until thoroughly blended. 

Makes about 1-1/2 cups

Easy Guacamole

Recently I posted a recipe for an Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise, in which I mentioned that I eat a lot of avocados. In fact there are always 4-5 avocados in my house, some in the crisper bin of the fridge, others ripening on the counter top.

Besides eating avocados as a snack, I find that when I am at a loss for a vegetable side dish or when I am rushed, stressed or busy, an avocado comes in really handy (not to mention delicious and also healthy). Just peel and cut it up and serve with anything: chicken, beef, eggs, whatever. Maybe sprinkle a little lime juice on top.

But of course, as I mentioned in that previous post, there's always Guacamole! One of the tastiest, easiest, well-loved dips there ever was.

Here are some ideas for guacamole in addition to serving it with chips:

1. spread on top of toast for a sandwich (by itself or with tomato slices, chicken or turkey)

2. use instead of ketchup for burgers

3. use to replace the butter on a baked potato

4. tuck inside eggs within an omelet 

5. stuff inside hollowed tomatoes

Here's my easy recipe for guacamole. It will take you far.

Guacamole

• 2 medium avocados
• 1 large tomato
• 1 small serrano chili pepper, deseeded and chopped
• 1 medium clove garlic, finely chopped
• 2 teaspoons chopped fresh cilantro, optional
• 3 tablespoons lemon or lime juice
• salt to taste
• chips

Peel the avocado and scoop the flesh into a food processor (or bowl or molcajete). Chop the tomato and add the tomato pieces, chili pepper, garlic, cilantro, if used, juice and salt to taste to the food processor. Process to desired texture using pulse feature (or mash with a fork or tejolete). 

Serve with corn chips.

Makes about 2 cups

Crispy Fried Onion Strings

Well. I'm a political animal, so every four years I become aware of polls and primaries and what have you. This year the candidates seem more strident than usual and it feels as if the circus has come to town.

Still, the process goes on and every week another state or U.S. territory will see (a small percentage of) voters turn out for their favorite candidate.

Me? I like to stay in touch with what's going on by making some food or using some ingredient that the state is known for. Like the South Carolina Bog I posted about last week, and the Minnesota Apple Bundt cake from a few days ago.

So, today, March 1st, which is Super Tuesday, and many states are having their primaries, I will give the nod to food from Texas and Georgia, which are among the many.

Why? Because both states are known for their onions. Texas sweet onions (the state's largest crop) and Georgia Vidalias. And there is almost no food I can think of that my husband will drool over and be thrilled about more than fried onion strings with dinner.

Crispy FRIED Onion Strings

• 2 large sweet onions (or 4 medium yellow onions), sliced thin
• seltzer
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• vegetable oil

Place the onions slices in a bowl and pour enough seltzer on top to cover the onions. Let rest for about 30 minutes. In a large bowl, mix the flour, salt, paprika and garlic powder. Remove the onion slices from the seltzer and press in a sieve or colander to drain off as much seltzer as possible. Place the onions in the bowl with the flour mixture and toss to coat the slices. Heat about 2-inches of vegetable oil in a large, deep sauté pan to about 360 degrees (a bread crumb will sizzle). Working with a handful of onion slices at a time, fry for about 3 minutes, tossing them as they cook, or until golden brown. Remove with a slotted spoon and drain on paper towels. Continue with the remaining onion slices.

Should make 4 servings but if you really love crispy onion strings, this recipe will serve 2

Sriracha- Parmesan Popcorn

When I was really young, movie theaters were open early on the weekends so parents could send their kids off to to watch cartoons and some "westerns" and maybe even a newsreel.

It's like weekend TV today, only not everyone had a TV back then and also, children don't get the news on their favorite channels.

I don't remember any of those old movies. Just that I went with my older brother and had to share the popcorn with him.

I hated the way he doled out the pieces.

Maybe that's why, when it comes to popcorn, I am a gobbler. Stuff the stuff into my mouth without stopping until I am ready to explode.

I like all kinds of popcorn. Plain. Caramel. Chocolate-Marshmallow Heavenly Hash.

Recently I made some Sriracha-Parmesan Popcorn. Sriracha can be overbearing, especially if you just sprinkle it over or splash it on to food. But I popped the kernels and seasoned them with Carrington Farms Coconut Oil -- just one tablespoon was enough to give a hint of hot, enough to satisfy without tasting like fire.

I got the sriracha oil from a new website, Crafted Kosher, which is an absolute boon for anyone looking for kosher products that are unusual and hard-to-find, the kind of ingredients and packaged items that inspire creative cooking. Of course they also carry stock items (beans, pastas, spices, pancake and cake mixes, olive oils, soup mixes, coffee/tea, sauce/salsa, etc.) But it's so good to find so many specialty items (like Murray River Salt, Mango Vinegar, Coconut Nectar, Tandoori Masala) too, all in one place.

If you're a person who might be watching the Iowa caucus results tonight, or the Superbowl on February 7th or the Academy Award ceremony on February 28th or a movie or TV program any time, snack on this popcorn for a change.

Sriracha Parmesan Popcorn

• 2 tablespoons vegetable oil
• 1/2 cup corn kernels
• 3 tablespoons butter
• 1 tablespoon Sriracha flavored vegetable oil
• 1/2 cup grated Parmesan cheese
• salt to taste

Heat the vegetable oil in a large pot over medium-high heat. Add the kernels. Cover the pan and cook, popping the corn until all the kernels have popped. Place the popped corn in a large bowl. Heat the butter and Sriracha oil over low heat until the butter has melted. Mix and pour over the popcorn. Sprinkle with Parmesan cheese and salt, toss and serve.

Makes about 10 cups

Apple-Pumpkin Streusel Muffins

A few weeks ago I bought about 60 pounds of apples.

That's a lot of apples.

And even I can hardly believe that after making many pies, a few cakes, some baked apples, apple crisps and apple brown bettys, mounds of applesauce, a couple chicken-apple recipes, including a salad, all my apples are gone.

Oh no! 

I still have a pancake recipe to try! 

Hard to believe I'll have to buy another few pounds. 

But before I ran out of apples, I did get to try these Apple-Pumpkin Streusel Muffins which are gorgeous and delicious and such a welcome, seasonal treat (with cider or coffee or tea) for Hallowe'en or Thanksgiving or simply for breakfast or coffee break.

 

Apple-Pumpkin Streusel Muffins

Streusel:

• 1/3 cup brown sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter, cut in smaller pieces, or coconut oil

Muffins:

• 2-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup mashed pumpkin
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups chopped apples

To make the streusel: place the brown sugar, flour and cinnamon in a bowl and mix to distribute the ingredients evenly. Add the butter and work into the dry ingredients with your fingers until the mixture looks crumbly. Set aside.

To make the muffins: Preheat the oven to 400 degrees. Lightly grease 12 muffin tins. Combine the flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt in a bowl and stir with a whisk until the ingredients are evenly distributed. In another bowl, combine the pumpkin, vegetable oil and eggs and blend thoroughly. Pour the liquid ingredients into the flour mixture and mix until combined. Stir in the apples. Spoon the batter into the muffin tins. Sprinkle the tops evenly with the streusel. Bake for about 20 minutes or until tops are browned and crispy and a cake tester inserted into the center comes out clean. 

Makes 12

Pumpkin Spice Corn Muffins

It's October, almost Hallowe'en, which means you're going to see "pumpkin spice" everything. Cake. Ice cream. Latte. Whatever.

I decided to get in on the act. Especially because I have been experimenting with mashed pumpkin for a variety of recipes and have (actually, had) loads of it in my fridge.

These Pumpkin Spice Corn Muffins are among the tastiest results.

Corn muffins are some of my favorite breakfast breads but sometimes they're too dry or too grainy. I have several good recipes though. 

Adding mashed pumpkin and autumn spices to the batter gives the corn muffins a warm and comfy flavor. In addition, the muffins are dense, moist and tender. Not dry, not grainy. 

Pumpkin Spice Corn Muffins

• 3 tablespoons butter
• 1-1/4 cups cornmeal 
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2  teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 3/4 cup milk
• 1 cup mashed pumpkin

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, brown sugar, baking soda, baking powder, salt and cinnamon until well blended. In another bowl mix the egg, milk, pumpkin and cooled butter until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Spoon equal amounts into the muffin cups.

Bake for 18-20 minutes or until golden brown.

Makes 10