Salmon Cakes with Dijon Cumin Aioli January 19, 2009

OMG! Suddenly you have people coming over! You’re in a rush, and you have to make something fancy for dinner! Your father is judging you! Judging you as you frantically search the cupboards for something tasty, fast and healthy…

This happened to me, so I whipped these up, and they were a big hit! Also, really tasty, and pretty good for you.

Ingredients:

• 2 cans of salmon
• 1 clove garlic, very finely chopped
• 1/4 cup very finely chopped onion
• 1/2 a big zucchini, grated and with most of the moisture squeezed out (see below)
• salt, pepper to taste
• 1/4 cup egg whites, just to bind everything together
• Dijon Cumin Aioli for garnish

Method:

1. Chop up the garlic and onion, then add it to a bowl.
2. Drain the canned salmon really well, and pick out any big bones, dump into a bowl with the garlic and onion, add salt and pepper
3. Grate your zucchini, and spread it into a tea towel. Now wring the crap out of that tea towel to get lots of the moisture out. Repeat, then add the zucchini to the bowl too. This is about 1 cup of zucchini when I do it.
4. Mix everything together, and add the egg white a bit at a time to help it stick. 
5. Take 2 tbsps of the mixture at a time and press into cakes. You may need to squish extra moisture out towards the end. I get 12 cakes, about 2 inches across. 
6. Fry in a hot non-stick pan with some pam until golden brown.
7. Serve with Aioli!

Dijon Cumin Aioli

In a bowl, mix together:

• 2 tbsp miracle whip
• 1 tsp whole grain dijon mustard
• 1 tsp lemon juice
• 1/4 tsp cumin 

Spoon into a sandwich bag, nip the corner off with some scissors, and then pipe onto finished salmon cakes.

 

Frying the salmon cakes

 

 

 

 

 

 

 

 

 

Golden brown!

 

 

 

 

 

 

 

 

 

YUM! He's so happy I'm going to eat him!!

Quick Salad – Spinach, Shrimp and Blueberry with Dijon Dressing January 19, 2009

No picture on this one because it’s a really quick prep, and I already ate it. So sorry. 

This is another one of those “what can I eat? What do I have currently in my fridge/freezer, because frankly, I’m lazy, and I’ve already left the house once today my knee hurts.”

Well, you might not have said that, but I certainly did. 

So take:

• 4 handfuls of spinach
• 1/3 cup blueberries
• 7-8 shrimp, sauteed 
• 1 tsp dijon mustard
• 2 tsp rice wine vinegar

And then:

Put the spinach on a plate. Add the blueberries, then the sauteed prawns. 

In another small bowl, stir together the mustard and the vinegar. Pour the mixture over the spinach and blueberries.

Enjoy!

Wrap Star – 1 of 3 October 1, 2008

Long time, no post. I have been out of the house, and therefore, not cooking! Well, I’ve been cooking, but I haven’t cooked anything worth posting.

Today I decided to make a quick dinner that involved wraps, as we had some, and they needed to be eaten. Because I hadn’t cooked anything creative for a while, I came up with three new recipes and let Adam, my roommate choose which one he wanted to eat. However, it turns out that I think all of them sound yummy as hell, so I will be doing a three part series on wraps! Today:

Low Fat Tuna Wraps with Zing!

Supplies:
2 cans tuna, drained
1 cup fat free cottage cheese
2 stalks celery, finely chopped
2-3 tbsp Dijon mustard (to your taste)
1/2 cucumber
Romaine lettuce
6 8″ tortilla wraps

Method:

1. Cut up cucumber into matchstick strips, and wash lettuce, cutting out the thick center part of each leaf. Set aside.

2. In a mixing bowl, add tuna, celery, mustard. Drain some of the extra whey from the cottage cheese, discard it, then mix the cheese in too. Add some pepper, and stir until mixed together.

3. Top each tortilla with 1 leaf of lettuce, a good amount of the cucumber, and 2 heaping tablespoons of the tuna cheese mixture. Roll up and enjoy! Adam loved these!

Note: you can make lettuce wraps out of these if you just substitute a large leaf of lettuce for the tortilla. That’s what I did, and that subtracts about 120 calories from each wrap. When you think that a can of tuna only has about 130 total calories, and skim milk cottage cheese has 90 per cup, and the mustard, cucumber and celery are all neglibable, at least in the calorie sense, you realize these wraps are very light on the waistline! Not to mention they’re very high in protein!