Kathleen, sorry I am late ;-)Tater Tuesday's recipe this week is a dish of potatoes that will fill you up. If you are having it for lunch with other items like a cheese bagel this can serve two. For a dinner it will fill you up!The smoked salmon is a great way to add fish to your potatoes. It has a deep flavor. The Chicken Of The Sea brand I used is found with the tuna packets at grocery stores. Any shelf stable smoked salmon can be used though.Smoked Salmon mashers:In a quart freezer bag put:3/4 cup instant mashed potatoes1 Tbsp dried onion1 Tbsp dried bell peppers1 Tbsp diced dried tomatoes2 Tbsp dry milk2 Tbsp shelf stable Parmesan cheese2 tsp organic brown gravy mixcouple grinds black pepperAlso take 1 small pouch smoked salmon. (3 ounces or less)Add 1 1/4 cups boiling water, stir well and add in the smoked salmon, breaking it up, then stirring it in. Add any juices in from the salmon packaging as well.1 large serving.
just wondering why the brown gravy mix? Seems like an unnecessary component that wouldn't exactly have a flavor suited to smoked salmon.
Tater Tuesday come on a Wednesday this week!(any old Pogo fans lurking out there?)
Laurie, since it is my recipe I'll say this: it works. Now, why don't you make your own version and post it up? Hmmmm?
How about Cheddar Cheese Taters?Serves 1-2I stole the cheese powder out of a box of macaroni and cheese. (I'll just use the noodles for something else.) In hindsite, I should have topped these with some bacon bits! 1 2oz package butter or plain mashed potatoes (Idahoan)1 T powdered milk2 T cheese powder1 t parsley flakes1 t dried sage (optional)Salt and pepper to tasteAt home: combine everything in a zip locking plastic bag.In camp: combine with 2 cups hot water. Stir well and enjoy.
Do you think salmon would be good in the mushroom taters recipe from a few weeks ago? (Open to anyone's insight, not just Sarah's)
Oh yeah! That would be good :-D Smoked salmon seems to be made in heaven for mashed potatoes!
Margaret, To jazz the flavors up a bit or add a bit of variety when using the salmon with mushrooms you could also try adding something fruity or citrusy with the salmon to balance the earthy flavor of the mushrooms and the richness of the fish. Here are some suggestions that you could use individually or in combination.mangored grapefruit pieces mandarin orange piecesblood orange pieces lemon pepperlemongrasslemon thymeExcept for the grapefruit and the orange all of these can be found dried. The citrus fruit may need a bit of rehydration time.
Thanks for posting this, Sarah! The ingredients are all ones I like (no fungus, hooray!), so I'll give this one a shot, too. However, I nearly missed my Wednesday afternoon meeting, thinking this was still Tuesday and all.
Hehheh!! Should we have Thai Thursday? ;-)
I have a personal rule: No Thai on the Trail!I love it, but it doesn't always love me. ;-)
Heh...I totally understand ;-) How about not-so-spicy Thai? ;-)
How about succulent Sunday? Something traditional for folks with old digestive systems? ;-)
:-D That would be known as Fiber Friday!
We need something alliterative for chocolate. Or Mushpot Monday where the rest of us could toss in a tried and true concoction now and then to ease the pressure on Sarah. I guess that means the ball is in my court. I can hardly wait.
I was thinking of doing a "Mushroom Monday" but that doesn't help you does it? :pHmmm... Mocha Mondays? Only so much you can do with that.
Go ahead! List that nasty fungus in a recipe! I will just leave it out and have a better-tasting meal for it! I actually have a fairly wide tolerance range for disgusting food (as long as I don't have to eat it), because one of my own personal favorites is raisin bran and buttermilk, which sends everyone running to the rails. And so help me, I really like oatmeal.
I bet you didn't know that today was National Raisin Bran Cereal Day! Google it if you don't believe me. :)I like oatmeal too (craved it like mad when I was preggers!) but I dunno bout that buttermilk... ick.
Edited by dicentra on 11/15/2007 15:05:27 MST.
Heh! My dad loved buttermilk. He would chug that stuff. I started using the dried buttermilk in recipes, and wow? It is good! Todays blog recipe was a noodle recipe using Thai Kitchen Ginger Noodles!
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