QUICK & EASY CREAM SOUP MAKE FROM SALMON STOCK
Ok you just made your stock and like me OMG you can't wait to try it. So this is what I had for dinner the night I made it.
INGREDIENTS:
4 Cups of Salmon Stock
2 Large Yukons
1 Cup of Hominy (precooked) or canned is fine.
3 Celery sticks diced.
4 Tablespoons of (B)utter. Ahhh the dreaded (B) word. :)
Flour.
Note: As you make the soup, don't worry about separating the veggies as you make the cream soup, just whisk them right in.
1. Dice Celery and Potatoes.
2. Heat up soup on pot.
3. Toss celery and potatoes in pot with Hominy. Bring to boil then simmer on low. When the potatoes are tender, it's done. Turn off or leave on low.
4. Melt butter on low in another medium deep pot, until all melted. Pull it off burner for a bit, so butter does not burn. Cool a bit then return to burner.
5. Add two table spoon flour and stir in. If wet add another two table spoons flour and stir until you have the butter flour mixture clumping together like dough.
6. Turn the burner to Medium head (the pot with the doughish clumps).
7. Have a wire whisk ready.
8. Pour two ladle full of salmon stock into the dough and whisk. Whisk~ Whisk~ Whisk....keep Whisking until the mixture resembles mash potatoes.
9. Beyond this Point USE CAUTION: Whisk, but take care not to splatter, this stuff is hot.
10. Add two more Liquid spoon fulls and whisk until it is absorbed in and resembles mash potatoes.
11. Keep doing this until all is incorporate.
12. If think the soup is to thick add more soup and thin it out.
Sit back and enjoy. Yummy and super easy.
Saturday, December 26, 2015
SALMON STOCK
SALMON STOCK
This is great for making any type of fish based soup, Clam Chowder being one of them.
INGREDIENTS:
3 Big Salmon Fish Heads. Or any type of fish will do.
4 Celery Sticks.
4 Carrots.
1 Sweet Onion.
A handful of Cilantro
A sprig of Sage
A sprig of Rosemary
A sprig of Oregano
1 Teaspoon of Cinnamon
1 Teaspoon black pepper
1 Teaspoon Cumin
1 Teaspoon Thyme.
1 Whole Garlic ~Do not throw away the garlic!
In large stock pot. Put the fish heads at the bottom. Place all the ingredients on top. Cover all with water until it is about a knuckle over any of the produce. Place lid on pot and bring to a boil. As soon as you see it boil with lid on turn it down to low and leave to simmer for 3 to 4 hours.
Freeze the broth in a bread pan or muffin tin. Pop them out and put in a freezer bag and freeze for later use.
So Yummy it Hurts. :)
P.s. If you are not squeamish you can pick off really good meat off the head, their not much, but what their is, is really good.
This is great for making any type of fish based soup, Clam Chowder being one of them.
INGREDIENTS:
3 Big Salmon Fish Heads. Or any type of fish will do.
4 Celery Sticks.
4 Carrots.
1 Sweet Onion.
A handful of Cilantro
A sprig of Sage
A sprig of Rosemary
A sprig of Oregano
1 Teaspoon of Cinnamon
1 Teaspoon black pepper
1 Teaspoon Cumin
1 Teaspoon Thyme.
1 Whole Garlic ~Do not throw away the garlic!
In large stock pot. Put the fish heads at the bottom. Place all the ingredients on top. Cover all with water until it is about a knuckle over any of the produce. Place lid on pot and bring to a boil. As soon as you see it boil with lid on turn it down to low and leave to simmer for 3 to 4 hours.
Freeze the broth in a bread pan or muffin tin. Pop them out and put in a freezer bag and freeze for later use.
So Yummy it Hurts. :)
P.s. If you are not squeamish you can pick off really good meat off the head, their not much, but what their is, is really good.
Saturday, December 19, 2015
COBRA BEAN SALAD WITH HEMP HEARTS
COBRA BEAN SALAD WITH HEMP HEARTS
Yes I made another Cobra bean salad blog with a slight variation on the recipe. Now I have a photo and a You Tube Video to go with the recipe, for people who need the extra help. If you already know what to do great. :) If you don't here we go.
A little guide to beans: This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
INGREDIENTS:
4 CUPS COOKED COBRA BEANS
2 Tablespoons Capers
15 Yellow Cherry Tomatoes halved.
1/2 minced white onion
2 grated garlic cloves
5 Tablespoons of Hemp Hearts.
5 celery stalks
A lose handful of Cilantro chopped.
2 Tablespoons Rice vinegar
6 oz of Marinated Artichoke hearts
1/2 a cup Diced Daikon Radish.
1 whole Red Bell Pepper.
METHOD OF PREPARATION:
FIRST & LAST :)
Chop onion, celery, cilantro, Daikon and Red Bell Pepper.add to cold Cobra beans. Grate garlic over bean mixture. Add Rice vinegar, Capers. Halve Cherry tomatoes and then add Chopped up Artichoke heart and add Hemp Hearts.
Mix all really well.
ENJOY.
A little guide to beans: This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
INGREDIENTS:
4 CUPS COOKED COBRA BEANS
2 Tablespoons Capers
15 Yellow Cherry Tomatoes halved.
1/2 minced white onion
2 grated garlic cloves
5 Tablespoons of Hemp Hearts.
5 celery stalks
A lose handful of Cilantro chopped.
2 Tablespoons Rice vinegar
6 oz of Marinated Artichoke hearts
1/2 a cup Diced Daikon Radish.
1 whole Red Bell Pepper.
METHOD OF PREPARATION:
FIRST & LAST :)
Chop onion, celery, cilantro, Daikon and Red Bell Pepper.add to cold Cobra beans. Grate garlic over bean mixture. Add Rice vinegar, Capers. Halve Cherry tomatoes and then add Chopped up Artichoke heart and add Hemp Hearts.
Mix all really well.
ENJOY.
Thursday, December 17, 2015
TRIPLE RICE BURRITOS
TRIPLE RICE BURRITOS
Well looked around and had left over rice's from the Mediterranean red rice, wild rice & jasmine.
Had frozen diced up chicken from the soup. So I said were having burritos for dinner tonight.
Here we go.
INGREDIENTS:
OMG I POSTED WITH OUT ADDING TORTILLA!!!!!!!!!!!!!!! You need either home made or store bought tortillas..
2 Cups of left over chicken.
2 Table Spoons Rice Vinegar. Note: I use this a lot know in replace of Olive oil. And Only use olive oil for special occasions.
Wild Rice.
Jasmine Rice.
Mediterranean Red Rice.
1 Tablespoon Orange Blossom Honey.
4 cloves of Garlic.
One cup of lose Cilantro.
Home made Beans or Refried Beans. Either way is ok. I use the Refried beans tonight. Two tablespoons per burrito.
1 Whole Avocado.
Mild Cheddar Cheese for sprinkling on burrito.
1 Half of a white onion.
METHOD OF PREPARATION:
FIRST: COOK RICE.
FIRST: COOKING THE RICE
***NOTE: If you are using frozen rice all you have to do is heat it up in the microwave.
IF NOT USE THIS METHOD:
This is the easy part all you have to do is add equal part of all three rices to make one cup and then follow the recipe below.
You can all so use soup broth instead of water.
AND YOU CAN MAKE THE RICE PLAIN OR MAKE IT AROMATIC. It's up to you.
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 CUP RICES
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
SECOND: USING THE LEFT OVER CHICKEN
Have a pan read on the stove top. Mince the garlic and cilantro and add to the pan. Turn the burner to Medium High and cook until the garlic is fragrant add thawed chicken and coat well, then add honey. Note you are not cooking Chicken, but heating it back up. So when it is hot, Cover with a lid and take off the burner.
Well looked around and had left over rice's from the Mediterranean red rice, wild rice & jasmine.
Had frozen diced up chicken from the soup. So I said were having burritos for dinner tonight.
Here we go.
INGREDIENTS:
OMG I POSTED WITH OUT ADDING TORTILLA!!!!!!!!!!!!!!! You need either home made or store bought tortillas..
2 Cups of left over chicken.
2 Table Spoons Rice Vinegar. Note: I use this a lot know in replace of Olive oil. And Only use olive oil for special occasions.
Wild Rice.
Jasmine Rice.
Mediterranean Red Rice.
1 Tablespoon Orange Blossom Honey.
4 cloves of Garlic.
One cup of lose Cilantro.
Home made Beans or Refried Beans. Either way is ok. I use the Refried beans tonight. Two tablespoons per burrito.
1 Whole Avocado.
Mild Cheddar Cheese for sprinkling on burrito.
1 Half of a white onion.
METHOD OF PREPARATION:
FIRST: COOK RICE.
FIRST: COOKING THE RICE
***NOTE: If you are using frozen rice all you have to do is heat it up in the microwave.
IF NOT USE THIS METHOD:
This is the easy part all you have to do is add equal part of all three rices to make one cup and then follow the recipe below.
You can all so use soup broth instead of water.
AND YOU CAN MAKE THE RICE PLAIN OR MAKE IT AROMATIC. It's up to you.
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 CUP RICES
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
SECOND: USING THE LEFT OVER CHICKEN
Have a pan read on the stove top. Mince the garlic and cilantro and add to the pan. Turn the burner to Medium High and cook until the garlic is fragrant add thawed chicken and coat well, then add honey. Note you are not cooking Chicken, but heating it back up. So when it is hot, Cover with a lid and take off the burner.
THIRD: BEANS
I use Rosarita Refried Beans Vegetarian.
Well this has got to be the easiest. Open can, dump can into pot, cover the bottom with 1/2 cup of water of broth. Turn burner to medium. Stir When beans are hot and bubbly they are done.
FOR HOME MADE:
This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove anything that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
They should be soft, but not mushy.
FOURTH: THE ONION (OPTIONAL)
Cut the half onion so it looks like a Rainbow. Pull apart and sauteed in pan on high until brown areas appear. This is caramelized the onions. When this happens, stop cooking them and pull off the burner.
FIFTH: condiments this is what happens when I get lazy and don't want to use the spell checker. Copy and Paste.
Pit your avocado and scoop it out and mash up. Add a teaspoon or two of mayonnaise if the avocado is watery and has no flavor.
Get out the hot sauces if you like them.
And grate some cheese.
ENJOY
FOR HOME MADE:
This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove anything that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
They should be soft, but not mushy.
FOURTH: THE ONION (OPTIONAL)
Cut the half onion so it looks like a Rainbow. Pull apart and sauteed in pan on high until brown areas appear. This is caramelized the onions. When this happens, stop cooking them and pull off the burner.
FIFTH: condiments this is what happens when I get lazy and don't want to use the spell checker. Copy and Paste.
Pit your avocado and scoop it out and mash up. Add a teaspoon or two of mayonnaise if the avocado is watery and has no flavor.
Get out the hot sauces if you like them.
And grate some cheese.
ENJOY
Tuesday, December 15, 2015
EASY ACINI DI PEPE SOUP
EASY ACINI DI PEPE SOUP
This is so easy to make. Now there is no law requiring that you have to make homemade broth, but if you do you will feel warm and fuzzy inside. People think OMG an hour that's such a long time. Well here is one way to think about that hour. It takes an hour to do laundry, watching TV can suck up an hour, texting or being on the computer can suck up an hour. When you make soup team it up with something that usually takes an hour, then it won't seem that bad.
This is the kind of soup that requires little to no prep.
TIP: Have all the veggie fixings diced, sliced and chopped up ahead of time, so all you have to do is toss it in the pot. You can even have the pasta cooked up ahead of time and if you have extra stock or broth in the freezer, this is a very fast home made meal. Made by YOU! Big slice of french brea...........oh! Never you mind what I was saying about bread. he he. :)
Let's get this party started.
INGREDIENTS:
6 to 8 cups of stock or broth.
1 small very small yellow squash.
7 Cremini mushrooms. White mushrooms are ok too.
1 Carrot -----------------The carrot is the timer to this meal. Once the carrot is cooked the meal is done.
1 cup of Acini De Pepe pasta. (Any small pasta works)
4 peeled whole garlic cloves.
1 small crown of broccoli
A hand full of green beans.
1/2 Red bell pepper
1/2 Green bell pepper
A bunch of shredded Collard Greens.
Cooking Acini De Pepe.
1. Add to boiling water
2. Turn burner down to Med or medium low if need be.
3. Watch for white foam in the middle. That the starch coming out and a sign that it is close to being done.
4. The look: They should have doubled in size.
5. Tasted: They should tasted soft and very slightly nutty. But not to the point where they are hard. The hardness of the pasta should be completely gone.
6. Drain.
SOUP
1. Put the broth in a pot.
2. Add all the veggitables.
3. Turn stove top to high. As Soon as it boils, turn to low.
4. As soon as Carrots are done the soup is ready.
If you made the broth from scratch add some chicken. Maybe you have some left over chicken or maybe some sausage?
MMMMMMmmmmm!!!!
This is the kind of soup that requires little to no prep.
TIP: Have all the veggie fixings diced, sliced and chopped up ahead of time, so all you have to do is toss it in the pot. You can even have the pasta cooked up ahead of time and if you have extra stock or broth in the freezer, this is a very fast home made meal. Made by YOU! Big slice of french brea...........oh! Never you mind what I was saying about bread. he he. :)
Let's get this party started.
INGREDIENTS:
6 to 8 cups of stock or broth.
1 small very small yellow squash.
7 Cremini mushrooms. White mushrooms are ok too.
1 Carrot -----------------The carrot is the timer to this meal. Once the carrot is cooked the meal is done.
1 cup of Acini De Pepe pasta. (Any small pasta works)
4 peeled whole garlic cloves.
1 small crown of broccoli
A hand full of green beans.
1/2 Red bell pepper
1/2 Green bell pepper
A bunch of shredded Collard Greens.
Cooking Acini De Pepe.
1. Add to boiling water
2. Turn burner down to Med or medium low if need be.
3. Watch for white foam in the middle. That the starch coming out and a sign that it is close to being done.
4. The look: They should have doubled in size.
5. Tasted: They should tasted soft and very slightly nutty. But not to the point where they are hard. The hardness of the pasta should be completely gone.
6. Drain.
SOUP
1. Put the broth in a pot.
2. Add all the veggitables.
3. Turn stove top to high. As Soon as it boils, turn to low.
4. As soon as Carrots are done the soup is ready.
If you made the broth from scratch add some chicken. Maybe you have some left over chicken or maybe some sausage?
MMMMMMmmmmm!!!!
Monday, December 14, 2015
DEEP FRYING VS LITE FRYING.
DEEP FRYING VS LITE FRYING.
Oh but deep frying makes things taste oh so good, RIGHT? WRONG! When you are deep frying things you are loading on the calories double time. Just for a recap.
Bacon Fat cooked 115 calories in 1 tablespoon of Lard. (From Google)
4g of grease of any kind = 38 calories. (Google)
And that just the bear minimum.
This is just my best guess. But from what I looked at the average single person can consume over 50,000 calories of grease in on month. YEOWCH!!!! I have done my own calculations and we don't even eat out on a regular bases. If we did I think that number could sore to 100,000 easily. My little test is not scientific proven.
Well ( I did like) deep frying things as you can see with some of my videos. I have altogether stop buying peanut oil. That was the main oil I would buy. And that frees up $5.00 from my grocery bill. Little things do add up in the long run. What I have been doing is just coating the pan with Toasted Seasame Seed oil very lightly. If the recipe requires me to submerge it, I won't eat it. I'm trying to stick with things that don't have to be submerged. That hard to do. It make you really think about what you can or can't do. I recently made Yam balls to replace the meat balls in spaghetti. And that was a WIN. They are very light and golden in color and the flavor with the Seasame seed oil was great. And another WIN is the item will not be dripping in oil and have to be drained off, with grease still clinging to the food item. Even when you pat dry a deep fried item the grease still absorbs into the food item.
The point is the more calories you can cut out the more pounds you will lose.
Toasted Seasame seed oil: 40 calories per teaspoon. Oil regardless is going to have calories, what you need to do if your going to try this method is to find a oil that work for you. And cutting back on grease of any kind is a good thing.
The reason I use Toasted Seasame seed oil is that I like the flavor of it.
Cheers.
Oh but deep frying makes things taste oh so good, RIGHT? WRONG! When you are deep frying things you are loading on the calories double time. Just for a recap.
Bacon Fat cooked 115 calories in 1 tablespoon of Lard. (From Google)
4g of grease of any kind = 38 calories. (Google)
And that just the bear minimum.
This is just my best guess. But from what I looked at the average single person can consume over 50,000 calories of grease in on month. YEOWCH!!!! I have done my own calculations and we don't even eat out on a regular bases. If we did I think that number could sore to 100,000 easily. My little test is not scientific proven.
Well ( I did like) deep frying things as you can see with some of my videos. I have altogether stop buying peanut oil. That was the main oil I would buy. And that frees up $5.00 from my grocery bill. Little things do add up in the long run. What I have been doing is just coating the pan with Toasted Seasame Seed oil very lightly. If the recipe requires me to submerge it, I won't eat it. I'm trying to stick with things that don't have to be submerged. That hard to do. It make you really think about what you can or can't do. I recently made Yam balls to replace the meat balls in spaghetti. And that was a WIN. They are very light and golden in color and the flavor with the Seasame seed oil was great. And another WIN is the item will not be dripping in oil and have to be drained off, with grease still clinging to the food item. Even when you pat dry a deep fried item the grease still absorbs into the food item.
The point is the more calories you can cut out the more pounds you will lose.
Toasted Seasame seed oil: 40 calories per teaspoon. Oil regardless is going to have calories, what you need to do if your going to try this method is to find a oil that work for you. And cutting back on grease of any kind is a good thing.
The reason I use Toasted Seasame seed oil is that I like the flavor of it.
Cheers.
Sunday, December 13, 2015
SALMON STUFFED SWEET POTATO PATTIES
INGREDIENTS:
Stock or Broth if you have any. Water is fine too.
1 cup of Panko Bread Crumbs.
1 good size Sweet Potato about a pound.
2 small salmon steakes
1/2 White onion.
1 sprig Sage.
1 sprig oregano.
1/2 of each spice. Cinnamon, Basil, Cumin.
7 Cloves of garlic, unpeeled.
Toasted Seasamee Oil
FIRST: COOKING THE SALMON
Put the Salmon steak skin down in the pan. Turn the pan to low and cover with a lid that fits. Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink. Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in. Try to pull it apart by the grain. If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan. Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart, let cool.
SECOND: BOILING THE SWEET POTATOES
Peel and chop Sweet Potato into equal pieces. Add the piece to the broth, stock or water with the garilc. Cook until you can take a piece out and easily pierce it with a knife. Tip always check a biggest piece first. If it slides off the knife when you try to pick it up and it's not nuttie, it's done. When the potatoes are done cooking, put them in a bowl and do not throw away the broth or stock. Set the liquid aside and let cool, then put back in a plastic container and freeze.
Pat dry the cooked sweet potatoes the best you can.
THRID:
Chopped the sage,oregano, onion, spices, bread crumbs and put in the bowl with the cooked sweet potatos. Then remove the garlic from the broth and squeeze into the bowl. Mash all together. The mixture should be damp, but not sopping wet. If you feel it is too wet add a table spoon of flour and mix in.
FOURTH: FORMING PATTIES & COOKING.
Have a pan wiped with Toasted Seasamee Seed oil and turn the stove top to Medium.
Take a bit of the mixture in your hands, a little bit more than the size of a walnut and roll it into a ball. Next gently flatten it out to the size of your palm. Place a good size piece of salmon in the middle of the round then gently fold the patty over the salmon. If their are any tears of the salmon is stick out. Grab a bit more of the sweet potato mixture cover the tear of cover the salmon. From into a patty. You can make them all ahead of time and then cook them all at once, or you can add them to the pan as you make them.
Cook until light golden brown on either side.
These go really well with mango slices and Sweet Sriracha Sauce.
MMMM.
MEDITERRANEAN RED RICE, WILD RICE & JASMINE TURKEY SPECIAL
MEDITERRANEAN RED RICE, WILD RICE & JASMINE TURKEY SPECIAL
Why turkey special? I could not think of any thing else. I really bad at naming dishes.
My hubby really like this recipe and has requested every end of the month. As for the extra turkeys we had. I kept one and gifted on to my mother in law who was very happy. This recipe is good with left over turkey or chicken.
NOTE: You can double the recipe if you want to make more. This make enough for two people with leftovers.
And if you can't find the correct rices, try another rice that I might not know about. It's all about being creative.
INGREDIENTS:
MEDITERRANEAN RED RICE
WILD RICE
JASMINE RICE
About a 1 or 2 cups chopped turkey.
A hand full of pine nuts
A hand full of craisins, or raisins.
Two table spoons of Orange Blossom honey. Any other honey will do.
2 small hand fulls of walnuts.
FIRST: COOKING THE RICE
This is the easy part all you have to do is add equal part of all three rices to make one cup and then follow the recipe below.
You can all so use soup broth instead of water.
AND YOU CAN MAKE THE RICE PLAIN OR MAKE IT AROMATIC. It's up to you.
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 CUP RICES
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.
6. ENJOY RICE.
SECOND:
Next warm the turkey in a pan with a couple table spoons of water or broth. In another pan add Pine nuts, craisins and walnuts and add two table spoons of honey. Turn the stove top to Medium and heat up honey and coat all. Were not cooking the nuts just coating them.
THIRD: When the rice is done add the nuts, craisins and turkey and mix in well to the rice. Serve warm.
Goes great with soup and salad.
ENJOY
Why turkey special? I could not think of any thing else. I really bad at naming dishes.
My hubby really like this recipe and has requested every end of the month. As for the extra turkeys we had. I kept one and gifted on to my mother in law who was very happy. This recipe is good with left over turkey or chicken.
NOTE: You can double the recipe if you want to make more. This make enough for two people with leftovers.
And if you can't find the correct rices, try another rice that I might not know about. It's all about being creative.
INGREDIENTS:
MEDITERRANEAN RED RICE
WILD RICE
JASMINE RICE
About a 1 or 2 cups chopped turkey.
A hand full of pine nuts
A hand full of craisins, or raisins.
Two table spoons of Orange Blossom honey. Any other honey will do.
2 small hand fulls of walnuts.
FIRST: COOKING THE RICE
This is the easy part all you have to do is add equal part of all three rices to make one cup and then follow the recipe below.
You can all so use soup broth instead of water.
AND YOU CAN MAKE THE RICE PLAIN OR MAKE IT AROMATIC. It's up to you.
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 CUP RICES
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.
6. ENJOY RICE.
SECOND:
Next warm the turkey in a pan with a couple table spoons of water or broth. In another pan add Pine nuts, craisins and walnuts and add two table spoons of honey. Turn the stove top to Medium and heat up honey and coat all. Were not cooking the nuts just coating them.
THIRD: When the rice is done add the nuts, craisins and turkey and mix in well to the rice. Serve warm.
Goes great with soup and salad.
ENJOY
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