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

  • 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)
  • 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

  • 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
  • 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

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.

Two Forks

Brain food, served up dry


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

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

  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!

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