Tuesday "Try"... Salmon

 A busy day calls for a simple and quick meal. So I had this can of Wild Caught Salmon on my pantry shelf. I opened it up and mixed together some salmon patties.

Then I already had a kale salad made up in the refrigerator, so I made a a sauce of mayo, dill and lemon juice to put on the salmon patties... magic! Dinner is served in no time.

Salmon Patties

1 15oz can wild caught salmon

1 egg

2 Tb. mayo

1 tsp. mustard

1/4 cup finely cut onion

1/2 cup shredded carrots

1/4 - 1/2 cup of bread crumbs

1 Tb. fresh squeezed lemon juice

1/2 tsp. garlic powder

salt and pepper to taste

Sauce

2-4 Tb. Mayonaise

1/4 -1/2 tsp. dill

1 Tb. fresh squeezed lemon juice

Mix all ingredients together - form into patties and fry in small amount of butter and oil.

Add any other spices that you like - tailor them to your taste. 

Don't be afraid to "play with your food"

Tuesday "Try"... Beet Chips

 So often my ideas start with what I have in my refrigerator that needs to be eaten. Today it was beets! I wanted to do something different with then just steamed etc. so what I usually do is research ideas and what I came up with was beet chips. I sliced them really thin with my mandolin ( I asked for one for Christmas once - great time to ask for fun things to play with in the kitchen.), but you can just slice them thin with a sharp knife. Just try to be fairly consistent with the size of the slice so they will cook even. I coated them with coconut oil (or olive oil)...

then I laid them on these nice screen racks ( got this for my birthday once!!!) but you can use a cookie sheet. Baked them at 350 degree in the oven for about 10-12 min - as you can see mine were in there just a little to long ( oops forgot and got off doing other things).

But they were still very yummy! I had never made them before and next time I want to try a mix of beets,carrots, sweet potatoes and yucca. I may even make a dip to go with them.

Tuesday "Try"... Non-Meat Product

 

 http://eatneat.com/

     "Neat" is a product I've tried before and I wanted to share it with you. On the website there is a location page to find where it is sold in your area,  a story how this product came to be as well as recipes, and a contest http://eatneat.com/blog/the-neat-challenge-ii/ . They have an Original, Italian, Mexican, Breakfast mix and a neategg replacer. I am not a vegan or vegetarian, I only strive to eat healthier and love to explore options that are new and different. 

      We made a taco ring this past week, and this is the original recipe where the idea came from http://www.food.com/recipe/taco-ring-from-pampered-chef-81160, but I have altered it over the years and experimented with different crusts to make it dairy/gluten free. I have found a pie crust is the best alternative and it's still not the greatest but it works. So this time I altered it again and used the "Mexican Neat" mix and could not tell the difference. We enjoyed it and will definitely do that again. We have made meatballs with the "Italian Neat" and with the sauce and cheese it was yummy. The only thing I would do different having cooked with this before is add more water then they suggest. I find it drys out a little more when cooking with it.

      The general ingredients in all are, pecans, garbanzo beans, gluten free oats, organic gluten free grains, corn meal, garlic and onion and spices. Cornmeal is not in the Italian or the Breakfast mix ( there is maple syrup in this). I have not gotten a chance to try the breakfast mix but I'm hoping to be able to locate a place to purchase it. I hope if you're feel adventurous you might give this a try.

Tuesday " Try "... Sauces

 http://www.food.com/recipes/sauces?pn=3

Here is a link for all kinds of different sauces to try. Sometimes all it takes to change up a recipe and make it new is with a twist in flavor.

Tuesday "Try"... Gluten/Dairy Free Cornbreads

A few years ago I found (on Google) a really good homemade gluten/dairy free cornbread recipe. It has become a family and friends favorite. I have altered the recipe as I often do to accommodate my families dietary restrictions and/or to make it healthier. I made a big batch to bring to my sisters house for Thanksgiving last year for the many family members that had not tried it yet and "again" - it was a big hit!!! I wasn't able to leave until I handed over the recipe.

One day while at the grocery store, I came across this gluten/dairy free box mix of cornbread and wanted to see how it compared to mine and the kids wanted to give it a try. It was delicious and would probable use it again if I wanted the convenience, but for me personally it still had too much sugar. (The very first ingredient is sugar). But when something is homemade I have control over how much of an ingredient is used or not.

My Homemade Gluten/Dairy Free Cornbread Recipe

1/2 cup (non-GMO- if possible) cornmeal

1/4 cup ( or slightly less) sugar

6 TB rice flour

1 1/2 TB Tapioca flour

1TB cornstarch

1/4 tsp xanthan gum

2 tsp baking powder

1/2 cup dairy free milk

4 TB Earth Balance - natural buttery spread - softened

1/2 tsp vanilla (generous tsp full)

1 egg ( warmed)

Add dry ingredients ( first 7) in a medium size bowl

Add all wet ingredients ( last 4 ) to dry ingredients

Mix until all combined

Pour in 8x8 pan or make muffins

Bake 350 degrees for about 20 - 30 min.

( time will vary depending on what you cook it in and your oven)

* The recipe is easily doubled and can be frozen.

* I once made corn bread croutons with the leftovers

http://glutenfreerecipebox.com/gluten-free-croutons/

( This recipe used gluten free bread I just substituted corn bread cut in cubes )

ENJOY

You won't be disappointed!!!