The Improvisational Chef Entry One

Cooking is like a fun science project for me. Mixing things together a creating (hopefully) a great result, I know that seems iffy to some people, but seeing as I only have to please myself when it comes to fixing food it’s a decent trade off for me. I, of course, know what I like and what I’m willing try. It’s much easier taking risks when cooking when you’re only cooking for one.

I don’t really use recipes as intended, when I use them I use them as a guide. Pluck the things I want, figure out how to cook something and maybe a guide to measurements, but after that I through caution to the wind, stare into an open refrigerator and begin throwing things together.

I decided a few days ago I’d keep track of what random things I pull together for a meal in case I’d ever like to come back to it some day, and of course to share with anyone who’s interested. First off, some things to know about my cooking method: 1) I don’t measure. At all. I know when I’ve used too much. 2) I don’t care for presentation, this is a feast for my tummy, not my eyes. So now on to my first creation:

The No Name Salmon Dish : )

There should be no fear in learning, so I’m going to start cooking fish more often.

You Need:

Salmon (smoked or not, I used smoked)
Regular or Garlic Naan
Spinach
Mushrooms
Dill
Balsamic Vinaigrette
Butter
Olive Oil

 

Sauce:
Cream Cheese (Sour Cream would of worked better, but I didn’t have any.)
Olives
Green Onions
Milk

Heat the Naan just until it’s warm, so it stays soft. Place uncooked spinach on top. Cook Salmon in butter until it’s light pink then stack in on the spinach. Mix the mushrooms together with dill and the balsamic vinaigrette then sauté in the same pan as the salmon (butter’s already in there). Pour sauce on top.

The sauce started off as a spread for bagels and then I added milk to take it from spread to sauce. Just take softened cream cheese and mix it with blended black olives and chopped green onions. Add milk till you get the thickness you want.

The sides were potatoes that I boiled (to soften) and then broiled (to crisp) in the oven with olive oil and seasoning and a spinach salad. It was all delicious. The best part is you can swap whatever fits you, think it out, it’s improvisational!

And if it doesn’t work just add salt…works for me everytime.

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6 responses to “The Improvisational Chef Entry One

  1. you reminded me i have potatoes in the freezer! speaking of potatoes, robert’s liquified in the cabinet… made me think of you…

  2. Lauren I love your kitchen experiments. I remember them well from North Garden. Ah, those were the days.
    I also don’t use recipes as they are intended. Those are for weenies. 🙂

  3. Ahh yes, Maggie my partner in crime. We used to just throw stuff in pan and call it dinner. How are we still alive?

    Heh, Shannon, tell Robert to those out before the flies get him…

  4. Once I made an eggroll omelet. If my spatula hadn’t flaked into it gratuitously, it would have been delicious. So I understand what you’re putting down here.

  5. Ooooo. Egg roll omelet, that sounds fun. I might have to try that out. No omelet I’ve attempted has been successful, though…

  6. Pingback: Just Another Saturday Night on Holly St « It’s Not The Amount, But How You Use Them

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