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Posts Tagged spinach salad

Maple Mustard Sauce? Oh. Yum.

Dec 23

Posted by Shari B. in Cooking, Do Something Daily | 3 Comments

Hey everyone!

We tried another recipe from Epicurious that turned out really well and will be a keeper.  In case you are wondering why I’m using other people’s recipes right now instead of my own, it’s because much of the stuff I create for school homework is veggie-based which means MSP most likely won’t care for it.  It’s also because I used to be intimidated by longer recipes – and now thanks to school I’m not anymore so it’s a lot of fun to try some new ones.

For the sauce alone, this one is definitely going to stay in my recipe binder.  Here is the link:  Panko-Crusted Chicken with Mustard Maple Sauce (I used chicken for MSP and tilapia for me.)  MSP loved it and his feedback is to serve the sauce in a little ramekin on the side rather than pouring it over the chicken or fish, because it diminishes the “crisp” of the panko that you just spent all the time making golden brown.  Then you can dip each bite as you go.

The sauce is like honey-mustard that’s grown up and become more sophisticated.  It’s delicious!

My apologies for the boring photo – I wanted to eat my food while it was hot, so I pretty much threw it on my plate and snapped a photo.  :)

I served it with a side of Lemon Basil Quinoa.  I’d soaked it so long it sprouted:

And also a side spinach arugula salad dressed with hemp oil and drizzled with warmed balsamic vinegar and chopped walnuts:

Heating your vinegar in a small pan over low heat along with the nuts takes a simple salad and makes it amazing.

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In exercise news, I have a date with Bethenny this morning for the DDSD challenge…

I’ve been on the waitlist at my local library for almost THREE MONTHS waiting for this DVD.  (Sometimes I really miss that regular paycheck from the corporate world…!)  I will definitely let you know if the workout was worth the wait or not.

What’s on your agenda for the day?  Mine is jam packed, since we are doing our Christmas TONIGHT!!  Wahooo!!  (More on that later… ;) )

I’ll have a full write-up on it soon, but as a little “teaser” I want to give a big shout out to Allison at One Day at a Time.  I was a VERY lucky recipient of her holiday Fleur de Sel Caramels (among some other goodies that I’ll show you when I write that post).  If you need a last minute gift idea that you want to make yourself, check out her post where she links to the recipe.  What a delicious gift!

Have a TERRIFIC THURSDAY!

– Shari B. =)

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Summoning Summer with Salmon Cakes

Mar 24

Posted by Shari B. in Recipes | 7 Comments

Good morning friends!

Welcome to Wednesday, where winter is in full swing in Colorado.

Crab cakes make me think of beachy, summery weather – which I am DEFINITELY CRAVING at the moment.  I adore crab cakes, especially crab cake benedicts for breakfast when we eat out.  When I saw this photo and recipe in this month’s House Beautiful it inspired me to get bring some summer into my kitchen.

The original recipe is by Dawn Welch (Dollars to Donuts). These are the salmon version of crab cakes and I just happened to have two cans of salmon in my pantry that have been there forever.

Here is my adapted version, which has been substantially changed from the original.

Ingredient gathering mission:

Summoning Summer Salmon Cakes

  • (2) 7.5 oz cans Whole Foods Wild Alaska salmon (remove bones before mixing)
  • 1 cup sprouted grain bread crumbs (dry your Ezekial heels and store till needed, then grind in blender or food processor) divided into 1/2 c and 1/2 c
  • 1/4 cup fat free Nayonaise
  • 1/2 tsp onion powder
  • 1/2 to 3/4 tsp (or to taste) seafood seasoning – I used Phillips
  • 1 egg white
  • sprinkle of sea salt & pepper to taste
  • extra virgin coconut oil for pan frying

Put salmon, 1/2 c bread crumbs, Nayonaise, onion powder, egg white, S & P together in a bowl and mix with large fork or fingers until all ingredients are well distributed and almost ‘creamy’.

Shape into small patties (my batch made 7).

Pour 1/2 c bread crumbs onto plate and press each side of patty onto crumbs to coat.

Heat a generous amount of coconut oil over medium to medium-high heat and fry your salmon cakes on each side until crispy.  You may need to add additional oil even when you flip them in order to get a good brown crisping effect.  Fry 4-5 minutes per side.

I plated mine with a side spinach salad with Goddess dressing.  If I’d had lemon wedges I’d have plated with those too.  But Realemon squeezes would have to do.

These ROCKED!!  I ate two and can’t wait to eat the leftovers today for lunch or dinner.  It felt like SUMMER inside even if it was blizzarding like mad outside.

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Today’s weigh-in for the Spring Slimdown was unchanged from yesterday so still sitting a a loss of 1.2 lbs from the starting weight.  Feats and Eats from Day 2 have been posted.

Guess what else today is?

The 200th post on FitFeat.  Holy blog posts, Batman, I’ve practically written a book!

Thanks for making this such a great community!  Thank you from the bottom of my heart for reading!

Today’s question:  what food summons SUMMER for you?

Have a SUPER day!  Make it great!

– Shari B. =)

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