Something is Fishy Around Here

I have recipe ADD.  I buy ingredients, planning to make something, then months later realize I never did.  This isn’t as much of an issue with pantry staples as it is with perishables, but it is why I am constantly resolving to eat down the pantry.

One of my first blog posts was about homemade doggie popsicles I took to a friend’s birthday party (this was in October).  On the same magazine page, there was a recipe for homemade kitty treats using canned salmon as the base.  On my next trip to Costco, I bought a 6 pack of canned salmon, which brought a raised eyebrow from Husband.  I quickly spoke of fish cakes and reminded him of a salmon pot pie we had made several times.  Both would be much more convenient to make on short notice if we didn’t have to wait for frozen salmon to thaw.   Canned salmon is also helpful to have on hand in the event of a kitty hairball.  He saw the logic in the explanations and we both promptly forgot about the stack of salmon cans in the basement auxiliary pantry.

I have had a canned salmon salad recipe at the top of the pile for (literally) months.  I can’t bring myself to make it until warm weather is here to stay.  Lunch salads just don’t do it for me when the temperatures are cold.  I did come across today’s salmon cakes in a recent issue of Prevention Magazine.  It was part of an “cook once, eat twice” feature back in December of 2012.  It’s double the recipe I used, which I read in the October 2015 issue.  I’ve also linked that feature– 7 recipes to kick start clean eating, since it has the correct proportions.

Salmon Cakes with Horseradish Sauce

PREP TIME: 10 minutes
TOTAL TIME: 20 minutes

1 c canned wild salmon, flaked
⅓ c fresh whole grain bread crumbs
¼ c cooked wild rice
3 lg egg whites
½ tsp dark sesame oil
¼ c organic low-fat plain Greek yogurt
1½ tsp drained prepared horseradish
4½ tsp olive oil
2 c organic baby spinach
1 Tbsp lemon juice + wedges for serving

1. COMBINE first 5 ingredients and form into 4 patties (3″ diameter). Mix yogurt and horseradish in small bowl for sauce.
2. HEAT 3 tsp of the olive oil in large nonstick skillet over medium heat. Add patties and cook, turning, until golden on both sides, about 6 minutes.
3. TOSS spinach with lemon juice and remaining 1½ tsp olive oil. Season to taste. Serve cakes with spinach, lemon wedges, and sauce.

NUTRITION (per serving) 356 cal, 29 g pro, 19 g carb, 3 g fiber, 3 g sugars, 18 g fat, 3.5 g sat fat, 475 mg sodium

I was not about to cook a batch of wild rice when I only needed 1/4 cup, so I added an extra 3 tablespoons of bread crumbs to the bowl in step one.  I also added a small handful of fresh flat leaf parsley and a chopped green onion for some color.  Since I intended these cakes to be a light lunch, I made them with about 1/4 cup of the mixture for each patty, which yielded 5 cakes.  I skipped the salad.


Verdict:  Pretty good.  The cakes were dense and meaty, which I loved.  They needed salt and pepper, which I would add in step one next time.  More parsley would have been fine, as well as another green onion.  I love horseradish, and the dipping sauce was creamy but didn’t have very much horseradish bite, so I would use a full tablespoon of horseradish in my next attempt.  I realize it sounds like a lot of criticism, but I enjoyed these despite my desire for some modifications.  I can see going in a couple of different directions here: Mexican, with jalapeno and cilantro, or Asian, with sirracha and heavier sesame flavor. These cakes are a lovely base for some culinary artistry.



Wrinkled Tomatoes = Veggie Pasta

I buy large containers of grape tomatoes at Costco.  They go in salads for Client and for us, and sometimes I’ll take a small bag to work to go with my lunch.  Somehow, we ended up with 2 half containers that went all wrinkly.  They were perfectly fine, but it’s bad form to put pruney tomatoes in your client’s salad, so I needed a plan B.

While I was reorganizing the pile this week, I pulled out 4 recipes that had blog-able or Client potential, and this was one of them.  It’s from Prevention Magazine, May 2013.  It was hard to find a link, but I finally unearthed it in an article about guilt-free pasta.

Penne with Roasted Cherry Tomato Sauce

PREP TIME: 5 min
TOTAL TIME: 30 min

2 pt cherry tomatoes, halved
1 Tbsp chopped fresh rosemary or basil
2 Tbsp extra virgin olive oil
10 oz whole wheat penne
2 cloves garlic, minced
1½ Tbsp balsamic vinegar

1. HEAT oven to 425°F. Toss tomatoes with rosemary and 1 Tbsp of the oil on large sheet pan. Roast until wilted and beginning to brown, 20 minutes.
2. COOK pasta, reserve ¼ cup cooking water, and drain. Add pasta, tomato mixture, garlic, vinegar, and cooking water to pot and simmer 2 minutes.
3. SEASON to taste with salt and pepper and drizzle with remaining 1 Tbsp oil.

NUTRITION (per serving) 360 cal, 10 g pro, 61 g carb, 8 g fiber, 9 g fat, 1 g sat fat, 22 mg sodium
This recipe is a great weeknight dinner.  There’s very little prep involved, and you can get other things ready while the tomatoes are roasting.  I used the majority of my grape

tomatoes and while I did cut them in half, it probably isn’t necessary to do so.  I followed step one for 4 cups of tomatoes and started roasting one night last week.  I put the rest of my wrinkly tomatoes in a casserole dish with a bunch of asparagus, drizzled it with oil and balsamic, and roasted them as well.  Everything went in the fridge for another time.

Last night, after a 3 hour put-together-the-new-elliptical session, we needed a quick dinner.  I boiled the water and threw in a 12 ounce box of clearance bow ties (yes, I know, 10 ounces, but it was only a 2 ounce difference and it gives me more reason to break in the new machine).  If I’d had wheat pasta in the house I would have used it. I love that this all goes back in the same pot after you drain the pasta. I used roasted garlic instead of fresh and waited to season until we had individual dishes ready to serve (husband prefers more salt and cheese than I do).  Since my roasted tomatoes had been in the refrigerator, I let the pot simmer  at least 5 minutes in step 2 to make sure everything was warmed through.

We sprinkled our finished dishes with a parm-reggiano blend, fresh basil, and a little crushed red pepper.  We salted and  peppered pretty liberally.  If you want to season the pot I’d say start with 1/2 tsp of salt and 1/4 tsp of pepper.  If you add the cheese, it does up the saltiness, so keep that in mind.  I’d say we ate 1-cup servings, and with a side salad, it was plenty.  The recipe says it serves 4, but I think there were at least 6 servings, so the calorie totals (my changes notwithstanding) would vary based on your serving decisions.


Verdict:  For a simple and speedy meal, this pasta is pretty delicious.  The bites with basil were floral and sweet, and the roasting really took away the acidity of the tomatoes.  You could add goat cheese or fresh mozzarella for some creaminess or add in other veggies like asparagus or peas for a crisp-tender texture.  Husband and I both give this one a thumbs-up, so we’ll definitely make it again.

Meatless Mondays

Culinary semester started about 5 weeks ago, and I am feeling the pressure.  Cake decorating is so much fun, but most of the skills are not coming naturally, and I am swamped with work, Client meals, and class.  I’m trying to squeeze out practice sessions of decorating skills (pun intended) at home and the blog is feeling my neglect.  Client is sending me menu requests (and recipes!) pretty regularly, so I haven’t been digging into the pile as much as I was.  Also?  90 second recipe videos are my new favorite thing, but every video recipe I make is one clipped recipe that stays in the pile!!!

So 2 new goals:  1) Start cooking what’s in the freezer.  I’ll attempt to make at least one recipe a week that uses an ingredient from the freezer (get ready for pork; we have such a stash of chops and roasts). 2) Start eating what’s already cooked in the freezer.  I recently saw an article about a family saving hundreds of dollars just by eating down the freezer.

That being said, I can’t abandon the recipe pile or the blog.  So if I can combine the freezer clean-out with the occasional recipe, I’ll be much happier.  Let’s start with one I tackled this week.  As a longtime subscriber to Cooking Light Magazine, I’ve tried to integrate their monthly habits of healthy eating (there are 12).  I love to use them as sing-songy chants as appropriate (Veggie Up! Get Moving! Eat More Fish! Breakfast Daily! Go Meatless Once a Week! Use Less Salt! Cook More at Home!)  “Meatless Mondays” has become a favorite in our house, whether or not it’s actually Monday.  Unlike many men, Husband doesn’t mind eating meatless meals on a regular basis, especially when I point out all the meatless ways to get protein and how to use fiber to fill up.   I found this recipe for Dal (lentils) in the pile, and I was inspired to make it after an Indian cooking night at a friend’s house.  Her dal was so spicy left our mouths burning, but it was so delicious that we couldn’t stop eating.

I know my clipped recipe is from the Chicago Tribune, but there was no date information on the page I trimmed.  An internet search uncovers an article about Diwali with several recipes (2004).  While the ingredient list and procedure is the same, the internet recipe serves 4 and my clipping serves 10.  The link is for 4 servings (perhaps these are meal servings and mine was originally intended as a side dish?), but I’ve typed the recipe as it was originally printed.

Preparation time: 40 minutes
Soaking time: 8 hours or overnight
Cooking time: 1 hour, 45 minutes
Yield: 10 servings

To make this dish vegan, substitute vegan margarine for the butter and cashew cream or coconut creamer for the dairy.  Ghee is a clarified butter; you may sub with a vegetable oil.


1 3/4 cups whole, dried black lentils (urad dal), picked over, washed
1/2 cup dried kidney beans, picked over, washed
8 cups water (for soaking)
1 teaspoon turmeric powder
2 bay leaves
1 stick cinnamon (3 inches long)
3 whole cloves
10 cups water (plus more if needed, for cooking)
1 medium yellow or red onion, coarsely chopped
1 piece (1-inch long) ginger root, peeled, coarsely chopped
4 cloves garlic
1/4 cup ghee (clarified butter) or grapeseed oil
1 teaspoon cumin seeds
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon red chili powder or cayenne
1 to 3 Thai, serrano, or cayenne chiles, chopped
1 can (6 oz) tomato paste, no salt added
1/4 cup water
4 teaspoons coarse sea salt
1/4 teaspoon  ground cardamom seeds, ground
1 teaspoon fenugreek leaves, crushed lightly
1/4 cup half and half or whipping cream
2 heaping tablespoons minced cilantro

1. Soak lentils and kidney beans in a bowl in about 8 cups of water overnight. If you’re pressed for time, use boiling water to soak the, for at least 4 hours. (This might increase your cooking time 15-20 minutes). Drain and discard the water when finished soaking.

2.  Put the drained lentils and beans, turmeric, bay leaves, cinnamon, cloves and 10 cups water in a deep, heavy bottomed pot or Dutch oven; heat to a boil. Reduce heat; simmer partially covered, about 1 1/2 hours.

3. Meanwhile, grind the onion, ginger, and garlic into a watery paste in a food processor. Heat ghee or oil in an 8 inch skillet over medium-high heat; add cumin seeds and cook until they sizzle and turn reddish brown, about 40 seconds.  Add the onion-ginger-garlic paste.  Mix well; cook until the mixture browns slightly, about 4 minutes.

4. Add cumin and coriander powders, red chili or cayenne, and fresh chiles.  Mix well; cook 40 seconds.

5. Add tomato paste, 1/4 cup water, and salt.  Cook another few minutes, mixing occasionally.  Use a little more water if necessary to keep mixture from drying out.

6. Add mixture to the pot of cooked lentils and beans.  Mix well. Add ground cardamom and fenugreek. Simmer 15 minutes.

7. Add cream or half and half; cook through, 1-2 minutes. Remove whole spices. Garnish with cilantro. Serve with brown or basmati rice, naan, or roti.

Nutrition information per serving:  226 calories, 7 g fat, 4 g saturated fat, 18 mg cholesterol, 31 g carbohydrates, 12g protein, 1,141 mg sodium, 11 g fiber

I stuck pretty closely to this recipe.  My changes were as follows:  I used green lentils instead of black.  I only pre-soaked the lentils, not kidney beans, and threw a can of kidney beans into the mixture at step 5.  I also threw in half a can of chickpeas that were leftover from the Barbecue Sweet Potatoes with Chickpeas and Arugula I made the other day.  I was terrified at the thought of using an entire teaspoon of cayenne pepper, so I opted for the chili powder.  I used 2 serranos, and pulled out most of the seeds and ribs in the interest of preserving my taste buds.  I cut the salt to a teaspoon and a half (which is already over 3,000 mg– I’m not sure how their published sodium count is so low), figuring we could add more at the table if needed.  I have been tempted in multiple spice shops to pick up fenugreek, but never actually have.  I thought about subbing oregano, but while a few internet sources suggested that toasted mustard seed would be okay, most said there is no substitute for the crushed fenugreek leaves, so I just omitted the ingredient.

I realized after the lentils had cooked for an hour that the water amount was meant for lentils AND kidney beans.  So my finished consistency was more like a soup than a stew.  Not watery, but not as thick as I was expecting. Husband very kindly said he liked the thinner texture, but I wonder how the outcome would have differed if I’d reduced the water or used dried kidney beans.


Verdict:  Delicious, but needs some tweaking, all based on my adjustments.  I would say at least another 1/2 teaspoon of salt (2 teaspoons total).  The dal was a little flat in that respect.  The tomatoes and the cinnamon gave it a slight sweetness, and the chili powder added a smoky flavor that was great.  The texture of the lentils was perfect– I was afraid after all that cooking they’d be mush, yet they kept their shape.  But…I found myself looking for more heat.  To me, it was only slightly spicy.  Husband didn’t think it was spicy at all, and his heat tolerance is far beyond mine.  So if I made this again, I would try using 1/2 chili powder and 1/2 cayenne, and maybe leave a few more seeds in the serrano peppers.  This recipe has a lot of prep work and many steps, but I think it’s worth it.  I served the dal with naan and did a lot of dipping and scooping while I ate.  It easily made a meal, but could be a tasty side dish as well.