Salmon Cakes
This recipe was developed after a trip to the magical Finca Barlovento, located on the Caribbean coast in the Magdalena region of Colombia. The food was delicious and inspiring, and fish cakes were served one night. Recommended with quinoa and black bean salad with honeydew salsa.
Ingredients
30 oz. canned Alaskan wild salmon, drained
1/2 cup finely chopped red onion
14/ cup whole wheat panko bread crumbs
1 T chopped fresh parsley (optional -- may put kids off)
2 eggs
2 t lemon or lime zest OR 2 t lemon or lime juice (the latter is pretty bland)
2/12 cup whole wheat flour
olive oil for cooking
fresh lemons or limes for sprinkling
Instructions
1. Mix together salmon, red onion, panko, parsley, eggs.
2. Place flour in a bowl.
3. Form salmon mixture into patties, about 3/4 inch thick (makes about 20 patties)
4. Cover patties in flour.
5. Douse an electric skillet, turned to 325 degrees, with olive oil. When the oil is sizzling, cook the patties for about 5 minutes per side, so they have a bit of a crust.
6. Serve with lemon, lime, or other salsa.
Tuesday, March 17, 2020
Quinoa and black bean salad with honeydew salsa
Quinoa and Black Bean Salad with Honeydew Salsa
This one came together with leftovers and it was super yummy. A great side dish to salmon fish cakes.
Ingredients
1 C quinoa, pan roasted then cooked in 2 C water for ~15 minutes (then rested for 5 minutes)
3-6 cups slow cooker black beans (or canned black beans would work just fine)
1 recipe honeydew salsa (see below) -- ideally made ahead for all east an hour to marinate a bit
fresh sliced lemons to squeeze on top
Honeydew salsa
Inspired from Martha Mckittrick & Michelle Anderson, The Type 2 Diabetic Cookbook &
Action Plan (p. 146)
2 C ripe honeydew melon, diced
1 red pepper, diced
1 scallion, finely diced
optional: 2 T fresh cilantro, thyme, mint, or oregano
salt, to taste
pepper, to taste
Mix it all together and let them marinate a bit.
Instructions:
1. Combine quinoa and black beans. Salt and pepper to taste
2. Stir in the salsa
3. Squeeze lemons on to taste.
This one came together with leftovers and it was super yummy. A great side dish to salmon fish cakes.
Ingredients
1 C quinoa, pan roasted then cooked in 2 C water for ~15 minutes (then rested for 5 minutes)
3-6 cups slow cooker black beans (or canned black beans would work just fine)
1 recipe honeydew salsa (see below) -- ideally made ahead for all east an hour to marinate a bit
fresh sliced lemons to squeeze on top
Honeydew salsa
Inspired from Martha Mckittrick & Michelle Anderson, The Type 2 Diabetic Cookbook &
Action Plan (p. 146)
2 C ripe honeydew melon, diced
1 red pepper, diced
1 scallion, finely diced
optional: 2 T fresh cilantro, thyme, mint, or oregano
salt, to taste
pepper, to taste
Mix it all together and let them marinate a bit.
Instructions:
1. Combine quinoa and black beans. Salt and pepper to taste
2. Stir in the salsa
3. Squeeze lemons on to taste.
Wednesday, February 26, 2020
GF blueberry muffins
Blueberry Muffins
The recipe is adapted from the gluten free goddess.
Ingredients:
1 cup almond flour (or hazelnut)
1/2 cup sorghum flour (or brown rice)
1/2 cup sweet rice flour
1/4 cup coconut flour (can grind unsweetened coconut)
1 cup light brown sugar
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (can skip)
1/4 teaspoon ground nutmeg (can skip)
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup milk (buttermilk is delicious)
2 teaspoons bourbon or Tahitian vanilla
2 cups blueberries, washed, drained well, patted dry (frozen wild blueberries work well)
Instructions:
Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.
In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.
Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.
Stir in the blueberries by hand, using a big spoon or silicone spatula.
Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.
Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.
Absolutely divine still warm. Weate devoured ours with a big schmear of our favorite vegan "butter".
Makes one dozen muffins.
The recipe is adapted from the gluten free goddess.
Ingredients:
1 cup almond flour (or hazelnut)
1/2 cup sorghum flour (or brown rice)
1/2 cup sweet rice flour
1/4 cup coconut flour (can grind unsweetened coconut)
1 cup light brown sugar
1 1/2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon (can skip)
1/4 teaspoon ground nutmeg (can skip)
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup milk (buttermilk is delicious)
2 teaspoons bourbon or Tahitian vanilla
2 cups blueberries, washed, drained well, patted dry (frozen wild blueberries work well)
Instructions:
Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.
In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.
Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.
Stir in the blueberries by hand, using a big spoon or silicone spatula.
Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.
Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.
Absolutely divine still warm. We
Makes one dozen muffins.
Tuesday, February 4, 2020
Chocolate Coconut Pound Cake
Chocolate Coconut Pound Cake
Thank you, Donna Cervalli, for sharing this delicious recipe from Bon
Appetite @ https://www.bonappetit.com/recipe/chocolate-coconut-pound-cake
INGREDIENTS
¼ cup unsalted butter, room temperature, plus more1½ cups all-purpose flour½ cup unsweetened cocoa powder1 teaspoon kosher salt¾ teaspoon baking powder½ cup virgin coconut oil, room temperature1½ cups plus 1 tablespoon sugar3 large eggs1 teaspoon vanilla extract⅔ cup buttermilk¼ cup unsweetened coconut flakes
INSTRUCTIONS:
1. Preheat oven to 325°.
2. Butter an 8½x4½" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
3. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes.
4. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes.
5. Add vanilla.
6. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split).
6. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split).
7. Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.
8. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes.
8. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes.
9. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.Wednesday, December 18, 2019
cranberry ideas
Cranberry Ideas
These recipes comes from the Food Network's list of 50 Things to do with Cranberries:
Pickled Cranberries
Ingredients:
1 C water
2/3 C sugar
1/2 C white vinegar
2 T kosher salt
1/4 t rushed coriander seeds
1/4 t red pepper flakes
1 1/2 C cranberries
Instructions:
Cranberry-Chipotle Slaw
Ingredients
2 T cider vinegar
2 T olive oil
2 t chopped canned chipotles in adobo sauce
2 t honey
4 C shredded cabbage
1 C grated celery root
1/2 C chopped cranberries
1/2 C chopped parsley
salt, to taste
Instructions
These recipes comes from the Food Network's list of 50 Things to do with Cranberries:
Pickled Cranberries
Ingredients:
1 C water
2/3 C sugar
1/2 C white vinegar
2 T kosher salt
1/4 t rushed coriander seeds
1/4 t red pepper flakes
1 1/2 C cranberries
Instructions:
- Bring all the ingredients up to the cranberries to a boil.
- Then pour over the cranberries.
- Cool.
- Chill at least 4 hours.
Cranberry-Chipotle Slaw
Ingredients
2 T cider vinegar
2 T olive oil
2 t chopped canned chipotles in adobo sauce
2 t honey
4 C shredded cabbage
1 C grated celery root
1/2 C chopped cranberries
1/2 C chopped parsley
salt, to taste
Instructions
- Whisk vinegar, oil, chipotles, and honey.
- Toss mixture with 4 C shredded red cabbage, celery root, cranberries, and parsley
- Salt to taste
Wednesday, November 27, 2019
bacon wrapped brussel sprouts
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Recipe
Bacon Wrapped Brussel Sprouts Recipe
This two-ingredient, bacon-wrapped brussel sprouts recipe is the perfect appetizer for a delicious Thanksgiving feast. They are healthy, easy to make, and oh so tasty!
- PREP TIME:15 minutes
- COOK TIME:35 minutes
- TOTAL TIME:50 minutes
YIELD: 12 1x
Ingredients
- 12 strips of bacon
- 12 medium/large brussel sprouts
- pepper, to taste
Instructions
- Preheat oven to 375ºF and line a baking sheetwith tin foil.
- Then, prep brussel sprouts by washing and patting dry with a paper towel.
- To make bacon wrapped brussel sprouts. Place a brussel sprout at the top of a piece of bacon. Roll up brussel sprout inside of bacon, using the full piece of bacon to wrap, then place on baking sheet. Season with pepper, to taste.
- Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon.
- To serve, insert a toothpick into each brussel sprout.
Nutrition
- Serving Size: 1/12
- Calories: 58
- Sugar: 0
- Fat: 4
- Carbohydrates: 2
- Fiber: 1
- Protein: 4
Find it online: https://fitfoodiefinds.com/bacon-wrapped-brussels-sprouts/
Wednesday, November 6, 2019
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