When it's rainy and cold, I love my thick soups. But, I also like casseroles and warm greens. There's something comforting about a meal that has been created from this-and-that and is delicious. Meat, potatoes, and vegetables are so taste predictable; but, you never really know what's going to happen when the ingredients all come together; do you! My daughter, who has limited sun exposure and garden space, cleverly hid her greens in her front yard flower bed and now has year round goodies to share. She shared her gorgeous collards and mustard greens and, well, I'm watching her spinach for just the right opportunity -- if you get my drift.
Some people love salmon steaks but don't want to touch canned salmon, and I really wish they wouldn't feel that way. There are so many different ways to use it, and the bony (now, that's a misleading word) parts are so soft that they mesh right into the meat, itself, and are very good for you. I think adding the red wine to this casserole and making my own cream of celery soup really made it pop.
My pans were a little wider than loaf pans, so I piggy-backed them in the solar oven. Remember, there are no hot spots, so all the foods get cooked at the same time. The bottom pan of greens, with the cover reversed, was flat and placed on the bottom and the salmon casserole pan on top. I used a SolarWear(R) sling for both to make it easier to remove and return to the solar oven.
Solar Salmon Rice Casserole
1 large can (or 2 small) Red salmon, drained
3/4 cup cheese, grated (your choice -- I used Monterrey Jack and Mild Cheddar)
1 medium onion, chopped
2 cloves garlic, minced
1 can (10oz) cream celery soup (or, make your own)
1/2 cup evaporated milk
salt and pepper to taste
1/4 cup red wine
1 cup uncooked Arborio rice
Buttered bread crumbs
Preheat solar oven to 225F. Lightly grease casserole dish. Mix all ingredients in large bowl so that salmon is broken up and rice is thoroughly blended. Pour into casserole; cover, bake in solar oven for 70 minutes. Remove and spread buttered bread crumbs over top; return uncovered to solar oven and bake for another 40 minutes or until top is lightly browned.
The protein and carbs are already in the casserole, so all that's needed for a side is greens or another favorite vegetable that will add color to the plate.
[NOTE: If you don't have cream of celery soup, make your own by blending in food processor: 5 stalks celery, strings removed, cut in chunks, plus any leaves, 2 cloves garlic, salt and pepper to taste, 1 sm can evaporated milk plus 1.5 cans water.]
Hot Collard and Mustard Greens
8-10 medium collard leaves, rolled and sliced
4 medium collard leaves, reserved for serving
6-9 large mustard leaves, rolled and sliced
1 large onion, chopped
3 large cloves garlic, chopped fine
2 chopped jalapeno peppers, without seeds
1 Tbspn olive oil/tallow
1/4 tsp stevia leaves, crushed
1 tspn ham soup base
2.5 cups water
Use a deep saucepan, over medium heat, to saute onions and garlic in olive oil until caramelized and warm brown; add peppers, soup base, and water. Let return to just boiling.
Meanwhile, roll and slice the collard and mustard leaves; first, crosswise, then, lengthwise. If you try to use the large leaves uncut, they'll be too big for the pan. By rolling and then slicing, you can fit more into the pot, and they're perfect for eating without splashing juice all over yourself.
Add cut greens to hot liquid. Stir to thoroughly blend.
Return to just boiling; cover, bake in solar oven 1.5 to 2 hours.
Zap reserved collard leaves in microwave for 30 seconds. To serve, use one softened collard leaf per plate; center a drained portion of collard-mustard green mixture over each. Use a paper towel or napkin to remove excess liquid. If using a separate bowl, use the leaf to make it prettier.
Have leftovers? Make some fried salmon-rice patties and microwave an egg in a collard cup. Don't forget to pierce the yolk so it doesn't explode. There's a bit too much basil on the egg, but it tasted good.
How do you use canned salmon?