Sunday, January 29, 2012

Strong Enough to Cook

Did you miss me? Did you even realize I was gone?

I know my family suffered from not only my lack of cooking last week, but the flu infestation that overtook our home. First the hubs, then the babe with a wicked ear infection, then me, now the kid - although the kid seems to have recovered very quickly after a therapeutic day of DS.

So while I was surrendering to germs and 8p bedtimes, my fam lost out on food and you lost out on super-fun blog posts. I am still sniffling, but am strong enough (haha) to once again prepare healthy dinners for your reading pleasure.

Who doesn't love a little old school Britney? This girl does!

Easy Salmon Cakes
Source: I have no clue - this was saved in my computer "recipe" file. I think it might be EatingWell

Ingredients:
  • 3 tsp EVOO
  • 1 small onion, finely chopped
  • 1 stalk celery, finely diced
  • 2 tbsp fresh parsley (skip)
  • 15 oz canned salmon, drained
  • 1 large egg, lightly beaten
  • 1.5 tsp Dijon
  • 1-3/4 c. whole-wheat breadcrumbs (used unsalted)
  • 1/2 tsp pepper (skip)
Directions:
  • Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
  • Heat 1.5 tsp EVOO in large nonstick skillet over med-high heat. Add onion and celery, cook, stirring until softened, approx 3 mins. Stir in parsley, remove from heat.
  • Place salmon in med bowl. Flake apart with a fork, remove any bones/skin (or buy boneless/skinless, like I do). Add egg and mustard, mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape into 8 patties, about 2.5 inches wide.
  • Heat remaining 1.5 tsp oil in pan over med heat. Add 4 patties and cook until undersides are golden, approx 2-3 mins. Turn them over onto prepared baking sheet; repeat with remaining patties.
  • Bake until golden on top and heated through, 15-20 mins.
Yield: 4 servings (2 cakes each)
Per serving: 324 cals; 10g fat (1g sat, 3g mono); 129mg chol; 21g carbs; 31g protein; 585mg sodium

Baked Mushroom Risotto
Source: Prevention Magazine, April 2011

Ingredients:
  • 2 tbsp olive oil
  • 1/2 med onion, finely chopped
  • 1/2 tsp salt (skip)
  • 1 lb sliced mushrooms
  • 1/3 c. dry white wine
  • 1.5 c. arborio rice
  • 3 c. chicken stock, warmed (used no-salt added)
  • 3/4 c. parm cheese
Directions:
  • Heat oven to 350 degrees.
  • Heat oil in Dutch oven over med-high heat. Add onion and salt and cook until onion begins to turn golden brown, about 7 mins. Add mushrooms and cook, stirring occasionally until liquid given off by mushrooms evaporates and mushrooms brown, about 15 mins.
  • Add wine and cook until evaporated, about 3 mins. Transfer to ovenproof serving dish if desired. Stir in rice, hot stock and 1/2 c. of cheese. Put in oven and bake until rice is cooked and all liquid is absorbed, about 35 mins. Top with remaining cheese.
Yield: 6 servings
Per serving: 246 cals; 11g protein; 36g carbs; 1g fiber; 6.5g fat (2g sat); 427mg sodium

Reviews:
I could tell when I was mixing the salmon that it was going to be dry. I think the ratio of breadcrumbs to egg/mustard is too high - and I even added more mustard than the recipe called for. The risotto had a nice flavor. I don't have too much more to say about it - good, not great. Def healthier and fewer calories than most risottos, so that's a good thing.

Ranking:
Two Forks


Brain food, served up dry

4 comments:

  1. umm that looks really good. don't tell anyone but I miss eating salmon. i'm on the all veg train these days.

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    Replies
    1. "Ummmm, so do you like, eat fish?" LOL

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  2. I love salmon cakes, though I sometimes sneak & make them with tuna. Yes, we are on a budget. Hah

    I made pea & spinach baked risotto the other night & it was SO good. Baked risottos rule in my book.

    SO sorry to hear you've been sick. I'm having a terrible out of Meniere's right now. Feeling your pain..

    Glad you're back!

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    Replies
    1. This was my first baked risotto... totally trying another one soon! So sorry YOU are not feeling well. Hang in there!

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