theladyscribe's Tree

[partridgemod]

This is the Tree for theladyscribe! Below are the requested Pears it can be decorated with (beginning 24 December).




Username: theladyscribe
AO3 Username: theladyscribe

Request 1: A ficlet or art based on any of my past exchange requests. Fandoms include 17776: What Football Will Look Like in the Future, Babylon Berlin, Blueliners, Crown Duel (Sherwood Smith), Ella Enchanted (Gail Carson Levine), Highlander, Hockey RPF, The Mummy, Pitch, Original Works, The Seer and the Sword (Victoria Hanley), The Sherwood Ring (Elizabeth Marie Pope), Sleeping Beauty.

Request 2: Recipe recs for dishes for 1-2 people (or that can be made in bulk and divided/stored for later). I have no dietary restrictions, and I love trying new-to-me foods, so if you have a personal regional favorite, lay it on me. DNW mug cake recipes.

Request 3: Icons! I'd love some textless hockey icons (favorite teams are Penguins, Flyers, Riveters, and Whale - DNW Blackhawks or Capitals). I'd also love art based icons - I love early 20th century art, especially Art Deco, Art Nouveau, and Dadaism. If it would show up in the Museum of Modern Art, I'd probably like it.

Request 4: Music recs: give me 2-3 of your favorite songs, any genre. Youtube links would be appreciated!

Request 5: Netflix USA recs: give me 1-2 recs for your favorite/most recently watched shows/movies on Netflix. I'm especially interested in non-English-language recs.

Comments

[tanaqui]

These are both recipes that are simple to cook in bulk (I usually double the recipe for the first one) and freeze well.

Quick salmon chowder/Fisherman's pie (serves 4)

1 large (16oz) can tinned salmon
1 tablespoon butter
1 small onion, chopped
1 Tablespoon flour
3 cups half fat milk
2 cups/8oz cooked potato cubes
1 small (8oz) can sweetcorn
1 tsp thyme
½ tsp salt
½ tsp pepper

To make the chowder:

Drain the salmon, keeping the liquid, and break into chunks. (This is very quick if you're using the more expensive skinless and boneless tinned salmon. If you're using the cheaper tinned salmon, you'll need to pick the salmon over to remove the larger bones and as much skin as you can as you're breaking it into chunks.)

Cook the onions in the butter. Add the flour and cook for 1 minute. Add the milk and the liquid from the salmon and bring to the boil.

Stir in the potatoes, sweetcorn and seasonings and cook for 5 minutes.

Stir in the salmon and heat through before serving if serving immediately. (You can garnish it with bacon bits, if you like.) Otherwise, allow to cool and freeze in suitable portions.

To make the fisherman's pie

To make the fisherman's pie, follow the recipe above, but with half the milk. Half fill a greased pie dish with fish mix and top with mashed potato. Crosshatch the top of the potato with a knife or spoon so it will brown when baked. Bake for 25-30 minutes at 375 F or until golden brown.

Yes, the fish pie mix was a totally accidental discovery. I usually cook double the quantities of this dish but forgot to double the milk one time and found this makes the perfect consistency for the fish mix part of fisherman's pie.

I usually freeze the fish mix in individual pie dishes and then defrost a portion and add freshly-made mashed potato just before I'm about to cook it, but experience shows it also works if you add the potato and freeze the whole thing and cook it from frozen. (It will probably take up to 40 minutes in the oven.) I've also frozen one-serving portions of fish miix in pots and then unfrozen them and assembled the whole pie in the dish immediately before cooking.

Sweet potato wedges

This is a side dish rather than a main, but it's so simple to make and tastes infinitely better than shop-bought frozen sweet potato wedges, is more interesting than a lot of potato side dishes, and also counts as one of your 5-a-day vegetables!

I usually make this with about 4lb of sweet potatoes, but it works for any quantity – it just takes longer, the more you have.

Sweet potatoes
Good quality cooking oil – I use extra virgin olive oil, but whatever will taste nice to you when baked
Dried herbs – I usually use a mix of oregano, thyme and rosemary

Preheat the oven to 375 F

Wash and scrub the sweet potatoes well, as you'll be cooking them with the skins on.

Cut the sweet potatoes into evenly-sized wedges. The best way to do this is to cut the tips off each end of the sweet potatoes, cut them in half across the middle (or thirds, if they're very long) so you have two (or three) pieces as long as your finished wedges. Stand each piece of sweet potato upright and cut it vertically in half one way and then the other to make quarters. Lay the quarters skin-side down and cut in half lengthways (and then in half again if necessary).

Mix the olive oil and herbs together. Toss the sweet potato wedges in the oil and herb mix until evenly coated. I haven't found a particularly effective way of doing this that I can recommend, but I've managed it both by putting eveything in a bowl and moving it around until everything is coated or putting everything in a sealed plastic bag and agitating it. It tends to be a bit messy either way, and you will probably use more oil/herb mix than you expect.

Lay the wedges out in a single layer on baking sheets (on parchment paper if you prefer) and cook for 20-25 minutes until soft.

You can eat them hot or cold and they keep for a couple of days in an airtight container in the fridge. They also freeze well. I usually defrost them and eat them cold, but they can also be heated from frozen or defrosed and reheated.

[theladyscribe]

That fisherman's pie sounds delicious and I cannot wait to try it! I love sweet potatoes and didn't realize they could be frozen and reheated (which seems obvious now, considering that they sell frozen sweet potato fries in the grocery, lol). I will definitely be giving these a go soon.