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ingredients challenge!

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Wendy Lai Apr 19, 2005 05:10 PM

Okay, hounds, I have the following in my fridge, what kind of delicious dinner can I whip up with them?

- mint
- smoked salmon
- zuchinnii
- tomato
- tortillas
- tofu
- lemons
- bread crumb
- tofu
- eggs
- brie
- mozaralla

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  1. y
    yum RE: Wendy Lai Apr 19, 2005 05:29 PM

    frittata of mint and salmon with lemon zest or roast the zucchini and make tortilla wrap with the tomato and mozzarella, or tortilla pizza with same ingredients, or stir-fry the tofu and zucchini, or omelets, or quesadillas...

    1. s
      Shan RE: Wendy Lai Apr 19, 2005 05:46 PM

      Hmmm. The fritatta is a good idea, or you could also scramble the eggs with brie, top with the salmon, and serve with the tomato broiled with a bit of butter and mozzarella - or consider doing the broiled tomato with brie instead. Or even whip up some crepes if you have milk. (I don't use milk in my scrambled eggs.)

      I like zucchini by itself, and it would easily round out this meal with just a bit of butter and salt.

      Save the lemons and mint for lemon/mint lemonade.

      1. v
        vicki_vale RE: Wendy Lai Apr 19, 2005 05:53 PM

        Salad -
        diced cucumber
        diced tomato
        lemon juice & finely chopped mint
        garnish with rosette of smoked salmon stips

        Omelette -
        julienne zucchini
        mozzarella shredded
        fresh cracked pepper, pinch of dried oregano
        use water if you don't have milk to mix the eggs.

        1. r
          rudeboy RE: Wendy Lai Apr 19, 2005 06:15 PM

          Hollow out the zucchini, chop and mix with breadcrumb, one egg, and tomato concasse, and a very small amount of lemon - broil, then top with mozzarella. Make "toast points" out of the tortilla, topped with a bit of salmon, a tiny but of mint, and a little bit of brie.

          I forced myself to not look at anyone's suggestions first, so it will be interesting to see.

          3 Replies
          1. re: rudeboy
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            Wendy Lai RE: rudeboy Apr 19, 2005 06:22 PM

            I like your hollowed zuchini idea. But what is tomato concasse?

            1. re: Wendy Lai
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              Cyndy RE: Wendy Lai Apr 19, 2005 06:25 PM

              Tomato Concasse...peeled, seeded, chopped into small dice.

            2. re: rudeboy
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              KrissyWats RE: rudeboy Apr 19, 2005 09:42 PM

              If I were voting, you'd win - Great ideas!!

            3. c
              Carb Lover RE: Wendy Lai Apr 19, 2005 06:48 PM

              Soft scrambled eggs w/ brie, smoked salmon, and dried herbs (chive is good).

              AND

              Baked tomatoes Provencal-style: cut tomato in half, scoop out innards and mix w/ bread crumbs, mint, S&P. Add some grated mozz on top. Bake uncovered til tomato is soft; broil at end if you need more browning.

              AND/OR

              Julienned zucchini sauteed in butter. Seasoned w/ S&P, squeeze of lemon.

              2 Replies
              1. re: Carb Lover
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                Candy RE: Carb Lover Apr 19, 2005 06:57 PM

                When you julienne, or grate, the zucchini put it in a clean dish towel and wring all of the water out that you can. Really twist the towel tightly and then melt some butter in a skillet, add a little minced garlic and when the butter has melted, saute the zucchini quickly. Lovely stuff with good trexture, most people having it prepared that way never guess that it is zucchini.

                1. re: Candy
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                  Carb Lover RE: Candy Apr 20, 2005 12:27 AM

                  Thanks for the wringing tip, Candy. Zucchini does have lots of water. I usually add garlic as well, sometimes white wine to deglaze. Fresh dill tastes great w/ this too! I know what you mean about the texture, kinda toothsome like a pasta. An elegant and refreshing way to doctor up this year-round veggie!

              2. j
                JB RE: Wendy Lai Apr 19, 2005 08:47 PM

                1) Sandwich the salmon and brie between two tortillas and grill or sautee to make delicious quesadillas.

                2) Thinly slice and sautee or thickly slice and roast the zucchini, let it cool and toss with S&P, a healthy julienne of mint, diced tomatoes, grated lemon zest and a squeeze of lemon juice, and a drizzle of evoo.

                1. j
                  Joy RE: Wendy Lai Apr 19, 2005 09:03 PM

                  Oooh! Nothing like a good ingredients challenge! Do I have to use all the ingredients in one dish? I hope not -- mint and eggs just don't go together.

                  You have the makings of my favorite quick meal, my best friend, the quesadilla. Grate the mozzarella and slice the brie, add very very thinly sliced tomatoes, very very very incredibly thinly sliced zucchini, and cook in the toaster oven. Fry an egg and add on top. Or, dip the tofu in soy sauce, then a beaten egg, then in breadcrumbs mixed with spices, fry it, and put it on top of the egg. Put some smoked salmon on, too. Actually, I'd vary the quesadillas -- some with tomato and egg, some with zucchini and tofu, some with tomato and smoked salmon, etc. Depends on how hungry and how many people are eating.

                  Make mint flavored lemonade to drink with it -- that should use up everything in the fridge.

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                    ChiliDude RE: Wendy Lai Apr 20, 2005 07:02 AM

                    Awright already! So what did you create with that melange of ingredients?

                    6 Replies
                    1. re: ChiliDude
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                      kc girl RE: ChiliDude Apr 20, 2005 10:49 AM

                      Maybe she's still waiting for an idea that uses the tofu?

                      1. re: ChiliDude
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                        Wendy Lai RE: ChiliDude Apr 20, 2005 11:57 AM

                        I ended up with a mish mesh.

                        I cut the zuchinnis into rounds and just sauteed them until golden brown with some evoo, garlic and lemon juice. After I took them out of the pan, I sprinkled with some chiffonade of mint and grated parmasean cheese.

                        I used the smoked salmon, more mint, eggs, a bit of cream, greated mozrella cheese, bit of brie and made a frittata.

                        I half the tomatoes, hollowed it out and packed in a mixture of breadcrumbs and parmasean cheese that's been moisted with evoo and baked them until soft and the breadcrumb golden brown.

                        I also craked a few eggs and scrambed it with some mint and smoked salmon and wrapped that inside a tortila and ate that for dinner.

                        Sounds like a lot, but I was making dinner and next day lunch.

                        I discovered that mint and smoked salmon goes really well together. Go figure.

                        Thanks everyone for your great suggestions!

                        1. re: Wendy Lai
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                          steph p RE: Wendy Lai Apr 20, 2005 01:01 PM

                          what is evoo?

                          1. re: steph p
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                            anli RE: steph p Apr 20, 2005 01:13 PM

                            extra virgin olive oil

                            1. re: steph p
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                              Wendy Lai RE: steph p Apr 20, 2005 01:14 PM

                              extra virgin olive oil, ala Rachel Ray *gag* :)

                              1. re: Wendy Lai
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                                MV RE: Wendy Lai Apr 20, 2005 06:19 PM

                                God, I hate her

                        2. k
                          kate RE: Wendy Lai Apr 20, 2005 07:50 AM

                          Well, for the lemon and mint drink:

                          Put half a cup of sugar in a blender. Blitz to pulverize it. Add two lemons, halved (don't peel, seed, anything. just halve them), a handful of ice cubes, a handful of mint leaves, and pour water up to the litre mark. Blitz. It will sound like you're grinding up bones, but be strong!! Then drain the whole thing through a sieve (push on it with the back of a spoon, or a pestle, to get all the juice out). Taste, add sugar if necessary. Pour into a jug, top with more mint, and serve. mmmm... you could also add a handful of strawberries at the lemon-adding stage for pink lemonade.

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