Recipe Reveal: Salmon Patties

One of my goals for 2012 was to serve fish once a week. I know that eating good fish can do wonders for your health. However, have you seen the price of fish at the meat market? It is hard for me to stomach the $5/lb for grass-fed beef, let alone the $10-$15/lb for good fish. What's a mama to do?

One way that I have been able to meet my goal of serving fish once a week is by serving my family salmon patties. I buy canned seine net caught wild Alaskan pink Salmon from Aldi for about $2.50/can. One can feeds all three of us one meal plus enough for Julian and I to have leftovers the next day for lunch. This is a frugal way to still be able to eat good fish!

Salmon Patties

1 can (14.5 ounces) wild caught salmon

1 egg

1 tsp. onion powder

1 tbs. parsley

scant cayenne pepper

1/4 c. unsweetened shredded coconut (or breadcrumbs)

Butter or coconut oil

Mix all ingredients together in a small bowl. Melt a small amount of butter or coconut oil in a pan on the stovetop. Form the salmon mixture into patties and place in the hot pan. Cook on each side about 2-3 minutes. We like to eat ours with homemade ranch smeared on top!

this post is linked to: real food wednesday and healthy 2day wednesday

 

Simple Cobb Salad

In the winter, we love to eat soups and chilis several times a month. In the summer, we much prefer salads. Although I am always looking for new dinner salad ideas to serve, this is an old favorite of ours.

Simple Cobb Salad

10 oz. bag organic lettuce

10 grape or cherry tomatoes

2 hardboiled eggs, sliced

1 avocado, sliced

6 slices of bacon, cooked and crumbled

Homemade ranch dressing

Place bacon in a deep frying pan and cook over medium heat until done. Remove to plate and allow to cool before crumbling. Arrange lettuce on two plates. Top with tomatoes, eggs, avocado and crumbled bacon. Finish with the dressing and enjoy!

This post is linked up to Real Food Wednesday at Kelly the Kitchen Kop. 

 

Super Easy Homemade Frosting

We are having a friend of Kerry's over for dinner tonight, so Julian and I have been busy cooking all day. I decided yesterday that we would have the Sourdough Chocolate Cake from Smart Sweets for dessert. I made the cake up this morning and planned on making the almond frosting that goes along with it this afternoon. I ended up not having everything I needed for the frosting, so I improvised and came up with this super delicious and healthy frosting!

Super Easy Homemade Frosting

1 c. greek yogurt

1/4 c. real maple syrup

Put the yogurt and the syrup in a bowl and mix (I used my hand mixer since I don't have a fancy stand mixer!) on low until well combined. Feel free to lick the beaters :) Spread on cake or cupcakes and enjoy!

Real Food Wednesdayl

Real Food Wednesday: Whole Wheat Chocolate Chip Cookies

I am linking up with Real Food Wednesday at Kelly the Kitchen Kop today.

My husband LOVES sweets! When I talked with him about a month ago and told him about what I was learning about real food, he encouraged me to keep learning and gave his blessing for me to begin changing the things we eat. His only concern was what all of this would mean for the sweets I had always made for him. This recipe was born by tweaking the classic Nestle Toll House chocolate chip cookies recipe. It got a thumbs up from the hubby!

Whole Wheat Chocolate Chip Cookies

3/4 cup granulated sugar (I am using up the white sugar in our house before venturing into alternative sweeteners!)

1/2 c. honey (substituted for the brown sugar...once all my white sugar is gone, I will try this recipe using all honey!)

1/2 cup real butter, softened

1/2 cup unrefined coconut oil, melted

1 teaspoon real vanilla extract

1 teaspoon real coconut extract

1 egg

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1. Heat oven to 375°F. In large bowl, cream sugar, honey, butter and oil for a few minutes with an electric mixer. Add vanilla, coconut and egg, beating until well combined. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.

2. On ungreased cookie sheets, drop dough by rounded measuring teaspoonfuls about 2 inches apart. The smaller cookies make a better shape and don’t spread out so much.

3. Bake 8 to 12 minutes or until very light golden brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.

Note: I always turn these into bar cookies. They freeze better and take less time to make!

To do that, rub butter all over a 9x13 pan and pour the batter in. Bake at same temperature as above for 18-20 minutes.