Salmon-Quinoa Baby Cakes

Could there be a more healthful recipe title than this?  Wild caught Alaskan salmon with its super high content of healthy fats, paired up with complete protein grain quinoa. Amazing!  At least that is what I'm hoping for. As I'm nearing the date to my final menu project for school I've been practicing this one quite a bit.  It's a recipe I adapted into a delicious starter course on my menu.  It will be served very similar to the photo except on a bed of mache (recently discovered favorite lettuce!) with a mustard aioli.

The process is pretty simple: Cooked quinoa and diced, sauteed vegetables (carrot, celery, onion), with small diced salmon.  Blend a bit of your quinoa and salmon in a food processor with the egg to get a gluten free binder too! I added tarragon and parsley to my version of these cakes and really love the flavor paired with mustard aioli.  I found forming the cakes in a mini muffin pan helped keep the cakes together. They are first baked in the oven and then removed and quickly pan fried in order to get a slightly crispy crust.  There is no real recipe here...try mixing cooked quinoa with various other mix-ins and herbs for a tasty starch side, very high in protein.

I hope you give them a try and enjoy!  -Vicki

Popcorn-Crusted Fish, Pg. 174

Vicki and I have great chats about our weekly cooking adventures.  The conversation usually end how we wish we could be more like the other.  Vicki can be described as the A+ chef.  Instead of barely reading a recipe, Vicki reads it three times.  If a recipe calls for an exotic spice, she refuses to skimp. Vegetables are cut perfect, presentation is everything, serving dishes are used and garnishes are added. Vicki goes all 9 yards.  Her recipe looks like the magazine example.  I, on the other hand, tend to be the unpredictable cook.  I barely read the entire recipe, add three spices in substitution instead of buying a new spice, my vegetables are cut to various sizes, and additional strange ingredients are added.  My finished product looks nothing like the published picture. My husband is asking, "What did you make?"

Let me explain why I needed more "Vicki" in me this week.  I decided to make the popcorn-crusted tilapia from Lorna's book.  I already freak out every time I make fish due to it turning about bad. My husband insists he's not a huge fan, I insist he is!  Popcorn fish sounded like the perfect dinner.

The recipe called for 2 cups of "POPPED" popcorn, flour, and spices.  Here's where the #1 Vicki rule comes into place....read the recipe again.  I GROUND whole popcorn kernels in my Magic Bullet.  What the heck was I thinking?  I battered the fish in hard kernels and proceeded to then brown the fish.  The kitchen started stinking like burnt popcorn, the coating turned black, my fish was still raw, and small pieces of popcorn were popping everywhere.  At this point, I panicked and put on my safety goggles (jk).  Not once did I think to reread the recipe, I just kept on cooking.  Finally I had blackened fish with a gravel-like texture, all fans in the kitchen were on high, and bits of popcorn pieces covered my stove.

 "Shoot, I ruined another fish night!"  I resorted to the taco fish idea and scraped some of the kernel crust to dispose of the burnt evidence.  I layered small pieces of fish on the bottom of a tortilla and turned to my fridge to add every taco-like ingredient I could find on top.  Ben's seemed to not notice, and recipe was completely edible.  (For viewers sake, no pictures will be shown.) Vicki, I can't wait for you to cook this recipe the correct way!!

For a fast snack Ben and I enjoy popcorn in the Stir Crazy Popcorn Popper  with lime and salt or fresh popcorn with nutritional yeast and salt.  Enjoy.  -amy w.

Buckwheat Meets Tilapia Tacos

I think Lorna and our followers are going to fire us! Maybe we'll post once a week or maybe we'll skip a few weeks, you just never know!  If only we weren't soooo tempted with the outdoors, traveling, and summer fun. I guess until we go on Oprah and become famous, we have some time to slack!

This past week, Ben's dad was in town.  Before he arrived, Ben told me that I should cook "normal" food.  Within the first hour of his arrival, Sid asked me if I was going to try "one of those" recipes on him this week and post.  This is when I give Ben my evil I told you so eyes!  Thank goodness for bags of random grains in my fridge. I'm tyring to become a master at whipping up recipes and spiking them with grains!


Tilapia Mango Buckwheat Tacos
2-3 tilapia fillets
1 mango
6-8 corn tortilla shells
1 can of black beans
lettuce
tomato
avacodo
shredded cheese
lemon and lime juice
sour cream

Guacamole - My rule, no guacamole recipe should be the same.  Tonights creation was simple, mashed avacodo, 2 tablespoons of sour cream, a handful of chopped tomatoes, salt, pepper, and several squirts of lime juice. 

Tilapia - Season tilapia.  I make and store an all purpose seasoning in bulk thanks to Vicki's great find.  Cut small slices of mango and spread over fish.  Top with fresh lemon juice.  Bake fish.

Bean Spread - 1 can of black beans pureed in the "Magic Bullet" with cumin, a handful of chopped tomatoes, and a spoonful of sour cream.

Buckwheat - Ohh yes I did cook buckwheat in my pressure cooker and stuff it in the tacos! One of my favorite pages in Lorna's WHOLE book is page 112 consisting of a whole grains timing chart.  I will admit that I was pretty stumped when I turned to the page and buckwheat was not on the timing chart.  I examined the grain and decided it needed to cook for 20 minutes.  YIKES.....apparently Lorna was NOT being forgetful, buckwheat is not supposed to be pressure cooked due to it being such a quick cooking grain. 

Corn Tortillas - Fry tortillas shells on both sides in shallow hot oil.  Pat off any extra oil with a paper towel.

Taco Assembly - Smear the entire torilla shell with the bean spread, add the fish and cut mangos.  Sprinkle buckwheat, cheese, tomato and lettuce over fish.  Add a dollop of guacamole.  Enjoy!  amy w.