Tag: recipes

Salmon Cakes

 

 

  • 1 pound fresh salmon fillet, skin removed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup Greek yogurt (plain and unsweetened)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh dill
  • 1/4 cup finely chopped onion
  • 1 egg, lightly beaten

Instructions:

  1. Prepare the Salmon: Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily. Remove from the oven and let cool.
  2. Flake the Salmon: Once the salmon is cool enough to handle, use a fork to flake it into small pieces in a large mixing bowl.
  3. Mix Ingredients: Add the Greek yogurt, Dijon mustard, lemon juice, breadcrumbs, parsley, dill, chopped onion, and beaten egg to the bowl with the flaked salmon. Mix everything together gently until well combined. If the mixture seems too wet, add a bit more breadcrumbs.
  4. Form the Patties: Shape the mixture into small patties, about 2-3 inches in diameter. You should get about 8-10 patties depending on size.
  5. Cook the Salmon Cakes: Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
  6. Serve: Serve the salmon cakes hot with a side of lemon wedges or a yogurt-based dipping sauce, such as tzatziki.

Stuffler Pizza

Scott saw this “Stuffler” in a video and got one to try it out — very cool! We made fruit stuff waffles with sweet cherries, strawberry stuffed chocolate brownies (difficult to clean up, but if you let it cool in the stuffler prior to removing it, they come right out), chaffles, and now pizza. You plug the thing in for about ten minutes to heat it up. The middle ring/handle needs to be inserted and the unit closed while it heats.

First, stretch out a round of dough and place it on the bottom waffle iron section. I tried to stretch the dough up the side of the ring like a pie crust. Took a little work, but managed eventually.

Spread on the pizza sauce and add whatever “toppings” — in this case, some cooked spicy Italian sausage and onions.

Add cheese!

Then stretch out another disk of dough and put it on top. I pressed the edge together to try and seal it all up.

Then close it up & flip it. Allow it to cook. I cooked them for 10 minutes, flipped the unit again, and cooked them for another 5 minutes. They puffed up nicely and had a brown, crispy crust.

The sausage leaked some oil — I should have drained it better!

Cut the “stuffle” into four pieces and you’ve got gooey, cheesy pizza waffles! Pizza dough with four cups of flour made seven stuffed pizzas. I’ve got three in the freezer to see how well they reheat.

Chaffle

I’ve never heard of a “chaffle” before — it’s evidently a paleo / keto take on a waffle. 3 cups of shredded cheese (2 cups cheddar / 1 cup mozzarella) and about 3 eggs mixed together so the egg coats all of the cheese shreds well. Then put into a waffle iron. For extra crispy crunch, I sprinkled some panko onto the waffle plate, filled it with the “batter”, and sprinkled some more panko on top. Very crispy and crunchy!

Also very tasty! Like eating a grilled cheese sandwich, but the “bread” is really cheese too. I added a little salsa to the middle of the cheesy mixture before cooking it.

Chocolate Chip Cookies with Dark Cherries and Almond Flour

Anya made me birthday cookies! I wanted to save the recipe because they turned out really well.

 
Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup maple syrup
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 1 cup frozen dark cherries, roughly chopped
Instructions:
  1. Preheat your oven to 375°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter with the maple syrup until well mixed. The mixture will be looser than a typical creamed butter-sugar mixture due to the syrup.
  4. Mix in the Greek yogurt until smooth. Beat in the eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be a bit softer due to the syrup and yogurt.
  6. Gently fold in the chocolate chips and frozen dark cherries until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
  8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. If you made really big cookies, this may be more like 20 minutes!
  9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Apples!

Making apple sauce is a lot less time consuming that I thought it would be — a little bit of water in the bottom of a large pot (so the apples don’t burn to the bottom). Fill the pot with apple chunks, a stick or two of cinnamon, and put a lid on it. Bring it up to a boil, turn the temp down, let them boil for 15 or 20 minutes. Take off heat and cool a bit, then run them through the blender. Voila – you’ve got apple sauce. If you re-use the liquid in the cooking pot for another batch or two, you get very tasty apple juice too.

Hot and Fast Smoked Ribs

Unfortunately, I don’t think we’re going to be able to replicate this exactly — had a bunch of bad temperature probes, so we didn’t realize how hot our smoker was going. We usually do the 3-2-1 thing at like 225F … but the smoker chamber was over 300 degrees. So I did a quick search for “what happens if I smoke my pork ribs at 300” and discovered the hot and fast method. Absolutely no idea that was even a thing!

So we put the ribs on at about 6PM, and it was about 9PM by the time we were eating. I coated them with some spice rubs about an hour before we started cooking. We brushed them with a butter/spice mixture after about an hour of cooking and again about half an hour before pulling them. They were tender but not mush, crispy, tasty (a little too much salt in places, but that’s just the rub), moist, and incredible. While I have no idea what the temperature we cooked these things at, we’re going to try to use this method again after we get some good temp probes.

Peach Butter

While peaches are on sale for a buck a pound, I made peach butter — puree peaches in a food processor, then cook it for about 12 hours on low in a slow cooker. Leave the lid off for the last hour (or three) to allow it to thicken up. It’s great on a peanut butter sandwich.

Homemade Jerky — Take 2

This time, I got larger cuts of meat and was able to cut with the grain for a chewier jerky. I also used setting ‘6’ on the slicer for thicker jerky that wasn’t as crunchy/dry. I used the same beef recipe as last time, and this time I used a pork loin to make pork jerky

  • 1 cup soy sauce
  • 1/3 cup Worcestershire sauce
  • 1 cup water
  • 1/2 cup maple syrup
  • 3 Tbsp cracked peppercorns
  • 2 Tbsp lemon juice
  • 1 Tbsp hot pepper flakes

Beef Jerky:

And pork jerky:

Homemade Jerky

Scott got some jerky from a local butcher — something like twenty bucks, and he could have eaten it as a snack one night and been done. It was really good, though, and inspired me to research making our own. In an amazing coincidence, a local grocery store put a lot of eye of round on FlashFood,  so I was able to get about 5kg (~11 pounds) of beef for $3/lb.

I made two different recipes — one with smokey guajillo peppers that I use for chili and one with hot pepper flakes. The base marinade was the same, though: for every 1.5 kg of beef, use 1 cup soy sauce, 1/4 cup maple syrup, 2 tbs garlic, 1/3 cup medium ground black pepper, and 1 cup of water. To one batch, I added about 1 tablespoon of red pepper flakes. To the other, I broke up and added pieces (including seeds) of two dried guajillo peppers.

I used the food slicer to slice the meat about 1/4″ thick (we prefer the thicker slices it turns out). Unfortunately, the clearance beef was pre-cut into medallions. Another ‘note for next time’ is to cut with the grain instead of across!

Tossed this in the marinade to coat well, then put it all into a glass food storage container, and left it in the fridge overnight.

The next day, I dried the slices off slightly and laid them out across the food dehydrator trays. I was able to “cook” it all in two batches.

Let the food dehydrator “cook” for about 6 hours at 165F, and we’ve got homemade beef jerky!

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