Salmon Quinoa Cakes | Little Broken Moist and fall apart salmon cakes made with fresh roasted salmon and superfood – quinoa. This recipe is an easy way to transform leftover salmon into next day meal! Serve these warm or cold as a sandwich, main course or over a salad. Salmon cakes or salmon patties are quite possibly the best way to give leftover salmon a second chance. Traditional salmon cakes are normally made with breadcrumbs, I basically replaced the breadcrumbs with cooked quinoa, for extra nutrition and texture. These cakes are slightly crispy on the outside and fall apart moist on the inside. Secret to getting these moist and tender? Secondly – do not skimp out on the mayo! Salmon Quinoa Cakes Author: Katya @ Serves: 8 Ingredients 1 lb. fresh salmon, skin removed or cooked leftover salmon* 1½ cups cooked quinoa, completely cooled 1 green onion, sliced ¼ cup chopped fresh parsley ⅓ cup mayonnaise 1 Tbsp. Instructions Preheat the oven to 425F. Notes © Little Broken.
Use This Simple Trick to Determine Whether an Avocado Is Ripe Inside — Tips from The Kitchn Isn't it disappointing to cut into an avocado you've been nurturing to perfect ripeness only to find a brown, slimy mess inside? Avocados are usually sliced open just before serving, so this is especially frustrating. But worry no more! There's a simple, foolproof way to tell whether you will discover a creamy, luscious green interior or a brown slimy mess the next time you cut open an avocado. Here's a surefire tip for keeping your guacamole green and fresh! Error loading player: No playable sources found This tip comes from Erica, a Seattle-based food and gardening blogger. How to Tell If an Avocado Is Ripe To make sure you're taking home an avocado that's perfectly green and creamy on the inside, and free from ugly brown spots, the key is checking under the stem. Peel back the small stem or cap at the top of the avocado. On the other hand, if you pull back the stem and find brownbrown underneath, the avocado is overripe, and you're likely to find brown spots inside the fruit.
The Best Garlic Roasted Brussels Sprouts Brussels Sprouts. Along with Lima beans, probably the most infamous object of children’s fear and loathing in the food world. I can’t say I hated them as a kid – I never even tried them until I was an adult. And that first time, my boyfriend at the time was a chef, so I loved them. But I never attempted to make them myself until I went all paleo, because I assumed they were difficult to make, or at least it was difficult to make them taste good. I was soooooooo wrong. I suspect that the traditional hatred of Brussels sprouts may have been a result of boiling to death and a lack of seasoning. So all I’m saying here is – let’s not blame the Brussels sprouts for some unimaginative cooks. This recipe does exactly that. And that’s exactly what happens to your Brussels sprouts as they bake. Aside from how wonderful these Brussels sprouts taste, and how easy they are to make, they are good for you. And now you can make them super yummy as well. The Best Garlic Roasted Brussels Sprouts Serves 4
Shrimp Burgers on Zucchini I had a dish similar to this in a small restaurant in Mexico, and at Gloria’s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers. 1 1/4 pounds shelled and deveined medium shrimp3 tablespoons chopped fresh chives2 tablespoons olive oil2 firm zucchini (about 1 pound), cut into 3/8-inch slices (about 3 1/2 cups)1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons unsalted butterMinced fresh chives Cut the shrimp crosswise in half. Cut the remaining shrimp into 1/2-inch pieces and add them to the bowl. When ready to cook, heat the oil in a large skillet. Meanwhile, melt the butter in another large skillet with a lid. Arrange the zucchini on four warm plates.
Barbour Date October 14th 2016 As the evenings grow darker and the chilly winter months sweep in, we're celebrating our AW16 Original North Sea Outfitters collection, inspired by our maritime heritage when John Barbour began providing garments for sailors, fishermen and dockers in 1894. As the fishermen take to the seas wearing clothing built for the elements, we always look forward to what they bring back to our plates. We're creating some exciting twists on these seafood classics. 1. Fishermen have been catching this famous British classic from the North Sea for as long as we can remember, and we want to do it justice. Method:Combine 50g flour, 50g corn flour, 1 tsp. baking powder and a dash of turmeric in a bowl, and season. 2. If time is of the essence, baking Lemon Sole in a tinfoil parcel with just lemon juice, parsley and olive oil brings out all the flavour of the flatfish in just 30 minutes. 3. Discover the AW16 Original North Sea Outfitters collection.
Veggie Tofu Stir Fry I remember the first time I tried tofu. It was raw in a whole grain wrap along with some mustard and veggies and I honestly couldn’t finish it. And when it comes to food I’m a trooper. But, that all changed recently during a trip to San Antonio when I ate the best tofu of my life. Two bites in and I was in heaven. The best part? It really worked you guys! The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. For this recipe I made a quick and simple stir fry but once you have the basics down this tofu could be used in just about any recipe you already love. I hope to incorporate it into more of the meals we regularly prepare to see just how versatile it is. Because it was diced, baked, left out to dry and then stir-fried in the sauce, the tofu soaked up so much flavor, rendering it absolutely irresistible. Tofu That Tastes Good: Stir Fry Author: Minimalist Baker Serves: 2-3
20 Five-Ingredient Chicken Recipes to Make for Dinner When it comes to making dinner, I always count it a victory when I find a recipe I want to make and I already have all the ingredients. It's even more of a win when I can count all the ingredients on one hand. Get ready for a victory dance because we've got 20 satisfying chicken dinners that are perfect for dinner. And not counting the basics — like oil, salt, pepper, and water — these winning recipes all have just five main ingredients (or fewer!). 1. How To Cook Moist & Tender Chicken Breasts Every Time Need some chicken for a salad, or to top some pasta? 2. This is the kind of recipe that belongs in your core arsenal as a home cook. 3. Think of this method as a cross between braising and roasting. 4. There's a lot to love about boneless skinless chicken thighs; they're inexpensive, tasty, and easy to cook. 5. Doused in a double dose of hot sauce — first to marinate and then to coat — these oven-baked wings are arguably just as crispy, sticky, and addictive as their deep-fried brethren.
Parchment-Roasted Red Snapper with Tomatoes & Zucchini This is one of my favorite ways to prepare fish, because it’s so light, easy, and flavorful -- not to mention beautiful! You can make the parchment packages several hours in advance and keep them in the refrigerator until you’re ready. Feel free to use any type of squash or zucchini, though baby zucchini are especially cute. 2 small summer squash, thinly sliced into rounds (I usually use a combination of zucchini and yellow squash)4 tablespoons extra-virgin olive oil, divided, plus more for drizzlingFine sea salt and freshly ground black pepper4 (4-ounce) fillets red snapper (or other thin fillets, such as tile fish, tilapia, redfish, or trout)20 red and yellow cherry or grape tomatoes, halved 1/2 cup dry white wine, divided 8 sprigs fresh thymeParchment paper Couscous, for serving Fresh, chopped basil, for garnish Preheat the oven to 450°F. Place one piece of parchment paper on a clean workspace.
Maple Walnut Crusted Sheet Pan Halibut - Flavour and Savour This Maple Walnut Crusted Sheet Pan Halibut with crispy sweet potato chips and tender asparagus is the simplest dinner you’ll make all week. Great with any white fish. Have you tried Sheet Pan Dinners yet? This easy Sheet Pan Halibut dinner is a one-pan paleo meal that cooks in only 10 minutes. It’s topped with a crunchy crust, lightly flavoured with lemon and dill, that helps to keep the fish tender and moist, just the way halibut should be served. With the Christmas holidays behind us, I’m glad that the cookies, biscotti, nut mix, and cheese balls are gone. As the New Year begins, I’m striving to simplify my life. We loved the result! Have you tried making sheet pan dinners? Consider the type and cut of meat and pair it with vegetables that will take about the same length of time to cook. Fish cooks quickly, so in the recipe I’m sharing today, I made sure to use vegetables that would cook at the same time. Print Maple Walnut Crusted Sheet Pan Halibut Ingredients Instructions Recipe Notes
food52 Sure, you could sling together penne alla vodka in half an hour and it will taste just fine—there's spice and cream and tomato and, mysteriously but necessarily, vodka (we'll come back to that). But if you're going to commit—to the cream, the vodka, all of it—you can do a whole lot better than just fine. Especially when you nestle up under the wing of Ina Garten. This pasta is Garten's version of one that's been on the menu at Nick and Toni's in East Hampton for more than 20 years, and so loved that she featured on her show The Barefoot Contessa and in her 2012 cookbook Foolproof. The recipe title technically doesn't even have the word vodka in it, but it's the first vodka sauce that comes up every time I try to ask the world for a good one. It starts the usual way sauces do—sauté onion and garlic, add some chile flakes, then booze, then tomatoes, but then it swerves off course. The vodka can only help the process along. Serves 4 to 5, with leftover sauce Photos by Bobbi Lin
Beignets de pomme de mon papi : Recette de Beignets de pomme de mon papi Temps de préparation : 30 minutes Temps de cuisson : 5 minutes Ingrédients (pour 4 personnes) : - 3 pommes (évidées et coupées en rondelles pas trop épaisses) Pour la pâte à beignets :- 300 g de farine- 3 cuillères à soupe de sucre fin- 1 paquet de sucre vanillé- 1 cuillère à café de levure chimique- 2 oeufs- 25 cl de lait Préparation de la recette : Mélanger les ingrédients pour la pâte dans l'ordre indiqué. Tremper chaque rondelle de pomme dans cette pâte et mettre à frire. Dégustez, c'est prèt. Remarques : Repas du pauvre du temps de mes grands-parents qui n'avaient pas ou très peu de viande et devaient se contenter pour leur dîner d'une soupe accompagnée de tels beignets; les pommes et les légumes étant un mets qu'on trouvait facilement dans nos vergers et jardins.
Citrus Tilapia Recipe 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour. 2. 3. Per serving: 200 calories, 9 g total fat, 7 g total carbohydrate, 0 g dietary fiber, 3 g sugars, 23 g protein, 55 mg sodium Nutritional analysis provided by Other Reprinted, with permission, from the American Cancer Society.