Tag Archives: saute

Simple Salmon Burgers

Shown Here with Bacon Quail Nests (Click For Recipe)

Shown Here with Bacon Quail Nests (Click For Recipe)

I always like fish cakes to change things up from regular beef or turkey burgers. They are super easy to make, and to make it even easier I use canned salmon. There are a few good options for canned salmon. I like Wild Planet, but this time I used Natural Sea which I found in Stop And Shop.  With most canned salmon, you will find some bones. I picked out the obvious ones, but I am not one to mind the extra calcium. I always look for wild caught, sustainably caught salmon, and I’ve found both of these brands to be tasty and affordable.

For these burgers, I also wanted to make them egg free, since at the time Mike was playing around with cutting out eggs. To substitute eggs, I used chia gel, which can be created by mixing chia seeds and a little water. I think the ratio is like 1:2 but you have to play with it. Honestly, I think eggs work better, and next time I probably will use them. But if you can’t handle eggs, use chia gel.

Ingredients:

  • 2 cans Wild Caught Salmon (I use Natural Sea or Wild Planet)
  • 1/2 cup minced celery and onion mix
  • 4 spoons chia gel (Or 2 Eggs)
  • 1 tbsp mustard
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tbsp dill
  • Salt/pepper
  • 3 tbsp coconut flour

Combine all the ingredients together and form into patties.

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Add some coconut oil to a non-stick pan or griddle, and saute until brown on both sides. When using chia gel, they may be a little more fragile than when using eggs, so flip carefully.

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I rushed a few, and they fell apart a little. Whoops, I never claim to be perfect when it comes to flipping things. Even if you lose a few to fragility, they still taste awesome. They probably would go great over salad.

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Quick Meal: Chicken and Beef with Swiss Chard and Mushrooms

 

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Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 lb ground beef
  • 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
  • 2 cups shiitake mushrooms, sliced
  • 1 cup baby bella mushrooms, sliced
  • 1 package, or 3-4 cups chopped rainbow swiss chard
  • 2  tablespoons ground ginger (a generous amount, doesn’t have to be exact)
  • 1/8 cup coconut aminos (or a couple of good, generous shakes)
  • a few good shakes of allspice

 Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.


Tilapia Rosso

This is just a SUPER simple red sauce preparation with Italian spices, lots of garlic, and a few shiitake mushrooms for fun. I added an egg  for a little extra protein boost. Sorry the pictures aren’t the best, it was a little sloppy on the plate, but it tasted great which is all that matters when it comes to busy middle of the week dinners!

Ingredients:

  • 5-7 cloves garlic
  • 2 shallots
  • 1-2 tablespoons coconut oil
  • 1 egg
  • 1/2 cup coconut flour
  • 1-2 lbs Tilapia (2 large filets)
  • About 14 oz strained Tomato
  • Basil, oregano, allspice, thyme, salt, pepper, red pepper flakes, paprika
  • 4-5 shiitake mushrooms, halved

Prep:

  1. Chop up your shallots, mushrooms, and garlic.
  2. Heat the coconut oil in a pan over med or med-high heat and add the garlic and shallots, cover and stir or shake occasionally
  3. Pat the tilapia with a paper towel, and place in a Ziploc bag with the coconut flour, tumble to coat
  4. Beat an egg and dip the fish filets in
  5. Place the filets in the pan and pour in any remaining egg and cover
  6. Add the tomato, and seasoning, going nice and heavy on the basil and oregano. Stir gently.
  7. Towards the end, once the fish is mostly cooked, add the mushrooms. Cover and cook for a couple of min until the fish flakes easily with a fork.

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Saucy Chicken Thighs

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Sometime’s I go nuts in the kitchen, and conjure up crazy things, put weird things together, to create super tasty concoctions of sustenance. This is not one of those times. Don’t get me wrong, it’s insanely tasty and good, and so well liked by Mike, that I had to make it twice this week….but it’s one of the most simple dishes I’ve ever made. I’m totally OK with that. I’ve been trying to keep everything simple these last couple of weeks, working on time management and allowing myself more free time as part of an effort to work on mindfulness and stress management. Also looking at lowering my food budget, and trying to be more budget friendly. Sometime’s that means using things like canned olives, or canned sauce, or even frozen veggies once in a while. I still prefer everything in season and fresh, and all my meat pastured, grass-fed, or at least organic. But I am learning that you do what you can, and while that is optimal, and I do it when possible, using some Trader Joe’s frozen peppers and onions mix once to throw some veggies in a stir fry or omelette, is fine when that’s what you have! I digress, This is a super easy dish, and if you do happen to throw some peppers in, it probably would be very similar to chicken cacciatore. I like to serve it over cauliflower rice or some form of vegetable noodles (like spaghetti squash)

Ingredients:

  • 1 Tablespoon coconut oil or duck fat for sauteing
  • 2 lb chicken thighs
  • 1 jar Amy’s family style marinara
  • 1 jar Trader Joes pitted green olives, drained
  • 1 cup frozen peas
  • 1 onion Chopped
  • 5 cloves garlic, sliced
  • Lots of dried basil, paprika,and oregano
  • Red pepper flakes
  • A few allspice berries
  • Salt/pepper
  • bay leaf
  • Thyme

Preparation is super simple. Heat the oil in a large pan over medium-medium high heat. Then add the onions and garlic. When they start to caramelize, add the chicken, sauce, olives, seasoning. Cover and  saute for about 10 minutes. Stir in the peas and re-cover. Let simmer until the chicken thighs are cooked through.


Curried Frog Legs with Kale and Onions

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I was browsing the freezer section at a new Asian Grocery by my house, when I came across a bag of frog legs. It was about $5 for a lb (4 froggie backsides), so I scooped it up, excited to try a new low-cost protein source. I’ve had frog legs before, but too long ago to really remember. They do have a taste and texture somewhere in between fish and chicken though, it’s true. I decided to saute them with some spices and keep it simple.

Ingredients:

  • 2 Tablespoons Coconut Oil for Sauteing
  • 1/2 – 1 lb of Frog Legs
  • 1 Cup Kale (I Used Trader Joe’s Frozen, but Fresh is probably ideal)
  • 1 Onion
  • 4-5 Cloves Garlic
  • a few tablespoons of Coconut Aminos
  • Curry powder, Salt, Pepper, Paprika, Ginger Powder

In a pan, heat the coconut oil. Then saute the onions and garlic until caramelized. Add the coconut Aminos, spices, and frog legs and cover. After a few minutes, add the Kale, stir, and cover for another few minutes. Once the meat starts falling off the bone easily, remove the bones and stir. Continue to saute for a few more minutes and stir until the frog legs are cooked through.


Salt Cod Kohlrabi and Onions

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This came about, when I came across a box of Salt Cod in Whole Foods. It brought back memories of the holidays, and the Baccala at Christmas time. I’m pretty sure that’s the only way I’ve had salt cod….Though actually, I think once I had some Portuguese preparation that one of my boyfriend’s students had made. This dish is probably more like that. I wanted to move away from the breaded and fried method, and try something a little different. Add to the equation a bunch of kohlrabi I wanted to experiment with, and here we are!

The thing with salt cod, is you have to remove a lot of the excess salt, and re-hydrate it. Most people soak it for 24+ hours and then do some sort of rinse thing. I followed the directions on the box, which didn’t mention any extended soaking period. It instructed to place in a bowl under running water for 15 minutes. Then to slowly heat it, but not to boil it. Once the water was simmering, it said to pour out and replace the water, and repeat as necessary until it wasn’t too salty to taste. I changed the water 3 times, tasting a small piece after 2. It was pretty salty, but I didn’t find it offensively salty, so I stopped there. I probably could have done the water thing another 2 times. This is totally up to taste, so soak it, and rinse it until you feel comfortable with it.

Ingredients:

  • 5 Kohlrabi, peeled and sliced
  • 1 white onion, quartered and sliced
  • 3 cloves garlic, chopped
  • 1 cup pineapple chunks
  • 1 lb salt cod
  • 10 allspice berries
  • 1 bay leaf
  • Black Pepper
  • Pinch of curry powder, nutmeg, thyme
  • 3 tablespoons coconut oil
  1. Heat the coconut oil in a pan, and add the vegetables, pineapple, and seasonings. Saute until the onions are translucent and soft and the Kohlrabi is tender.
  2. Add the Salt Cod, breaking it up into pieces into the pan. Stir, and heat for 2 or 3 minutes.
  3. Take off the heat and enjoy.

Mahi-Mahi with Asian Pear and Shiitake Mushrooms

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One of the approaches I find myself taking in the fall, when looking for ways to make an idea a little more festive and fun, is using fruits in savory preparations. This was the idea floating around my head as I was wandering the store perimeter, and trying to figure out dinner. There was a nice looking Mahi-Mahi filet on sale at the fish counter, so that was my starting point. When I think of Mahi-Mahi, I usually think of tropical preparations, with sweet mango salsa, or pineapple and coconut. Being that it’s the fall, I immediately though pears. Pears can be beautifully sweet and juicy, or crisp and subtle, depending on the variety. In this case, I somehow decided on an “Asian” fusion theme….if only because of my decision to use asian pears and shiitake mushrooms. Just for a little extra burst, I decided to throw a few blackberries in for good measure. The seasoning was staying in the fall with cinnamon, nutmeg, and clove, and complimented the subtle flavors of the Asian pear nicely.

First, I seasoned the Mahi Mahi with a glaze of duck fat. Then I sprinkled on a combination of

  • Thyme
  • Salt
  • Pepper
  • Paprika
  • Sage

I set it in the oven, which was pre-heated to 375 degrees, and baked for about 30-40 minutes, until the fish was cooked.

While that was going, I made the topping. In a saucepan, over medium heat, I combined

  • 1-2 Ts balsamic
  • 2 Ts coconut oil
  • 2 Asian pears
  • 1 cup shiitake mushrooms
  • 2 shallots
  • Cinnamon
  • Dash nutmeg and clove
  • Thyme

And simmered, covered, until everything was cooked through and soft. I uncovered, and let it cook down slightly. Then, I added a couple of frozen blackberries towards the end.

Once it was done, I arranged the fish on a plate, and spooned some of the pear topping over it.


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