Salmon cakes & Corn Salsa

My favorite kind of cooking lately too is very non-involved, as I just don't have the energy for much more that than :) This one was perfect! So quick and easy and it was just bursting with flavor!

Salmon Cakes:
1 can salmon, drained well
1 green onion, finely chopped
1 tbsp finely chopped cilantro
1 tbsp finely chopped red pepper
1 egg
1/2 tsp Worcestershire sauce
1 tsp fresh lemon juice
1/3 cup fine bread crumbs, plus 1/4 cup for dredging
2 tbsp olive oil for pan-frying

Mix all ingredients together in a bowl until well combined. Form round patties, 2 inches in diameter. Spread remaining bread crumbs on a plate. Coat patties in crumbs, pressing to form firm, well-coated cakes.

Heat oil in a frying pan over medium heat. Pan-fry cakes about 3-4 minutes per side or until lightly browned and crisp.

Sweet Corn & Tomato Salsa:



2 cobs of corn
1-1/2 cups grape tomatoes, halved
2 green onions, finely sliced
2 tbsp finely chopped fresh cilantro
1 tsp chili powder
2 tbsp maple syrup
2 tbsp rice vinegar
1 tsp sesame oil

Cook corn in large pot of boiling water. Run knife down sides of cobs to remove corn. Place all ingredients in a large bowl and stir to combine.

Menu Planning

Yes, this is becoming a bi-weekly event. So is the grocery shopping though. Somehow we are making things stretch out a little long. Okay, I know it is happening and it really ain't very pretty. Hubby works late, eats at some greasy fast food place, wife doesn't feel like cooking for herself so eats cereal for dinner :0 Bad family! We are stopping that I swear, our waist lines as well as wallets can't handle it much longer.

Tuesday: Deli pizza
Wednesday: Salmon cakes & Tomato and corn salad
Thursday: Shangri-La Beef
Friday: Tandoori Chicken & Gobi Masala
Saturday: Working a wedding :)
Sunday: Pyrogies
Monday: Left overs

Have a good week :)

Cold Noodle Salad

My pie is in the oven, my family is coming over to eat it within the hour (I was supposed to make it yesterday but didn't have time), and my kitchen is a disaster. At this moment I should really be downstairs getting ready, but instead I am sitting hear inhaling my dinner and dying to share it with you all. I am sure you can guess what won that battle ;)

I had been looking for something quick, involved minimal 'cooking' as we have a mini heat wave going on, and lastly vegetarian. This one fit the bill perfectly, and is delicious. To be honest there is a slight chance that I am on my second bowl of it :)

Cold Noodle Salad (Courtesy of Emeril, with minor modifications)



1/4 cup honey
1/4 cup soy sauce
4 teaspoons sesame oil
1 pound whole wheat spaghetti noodles, cooked until tender and the run under cold water to cool
1/2 cup thinly sliced green onions
3/4 cup thinly sliced carrots
3/4 cup cucumber, peeled, seeded, and thinly sliced
1 cup lightly crushed toasted cashews
3 tablespoons chopped fresh cilantro


In a small bowl, whisk together honey, soy sauce and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, cilantro, sesame seeds, and the soy mixture and mix thoroughly.

Enjoy!

Menu Planning

I was going to weasel out of grocery shopping today, then I remembered it was

A) 15% off Tuesday (First tuesday of the month)
B) Wing Night at a restaurant right near out grocery store.

Can you guess what we are doing tonight :)

Wednesday: Nails night - No cooking
Thursday: Cold noodle salad (it is supposed to be HOT)
Friday: Shaking beef
Saturday: Tandoori Chicken
Sunday: Pirogies

Oh, and the great blueberry event is on again at our local grocery stores. That means this little beauty will soon be gracing our presence again :)

Menu Planning

I have the urge to cook this week! After night after night eating at either of ours parents it is a miracle. I have been spoiled for sure :)

Wednesday: Tuna and artichoke paninis
Thursday: Portobello mushroom burgers
Friday: Salmon and green beans
Saturday: Wedding :)
Sunday: "Kernael Austin" (Black bean and corn salad from ESBM)
Monday: Left overs of course.

Have a good week everyone. We will see you back here soon, I have lots of yummy stuff to to share over the next while.

Tofu in black bean sauce

I love tofu, consequently I cook tofu for dinner. Now guess who else in our house likes it too...Hubby. He always used to turn his nose up at the sound of the, but now really enjoys it. Probably because he learned that I didn't really care if he liked it or not, I was cooking it and he had to eat it :) Of course he will deny that he likes it completely, to all of his red-meat-eating friends and family :)

Anyway, because we do eat a fair amount of tofu I am always on the search for new recipes to use it in. I stumbled across this one here on Epicurious the other day. I made a few minor alterations but it was soooo good! I think it was the black bean sauce that got me, as oddly it is something I have been craving for awhile.

Stir-Fried Tofu in Black Bean sauce:



-15 shiitake mushrooms
-1 tablespoon cornstarch
-1 cup chicken broth
-2 tablespoons soy sauce
-1 tablespoon rice vinegar
-1 1/2 teaspoons sugar
-1/4 teaspoon coarse salt

-3 tablespoons peanut oil
-1 small leek (white and pale green parts only), cut into matchstick-size strips
-2 tablespoons black bean sauce
-2 tablespoons grated fresh ginger
-4 garlic cloves, minced
-2 teaspoons hot sauce
-1/4 teaspoon black pepper
-1 package medium tofu cubed

Trim ends from mushrooms and chop finely.

Dissolve cornstarch in 2 tablespoons broth. Stir in remaining broth, soy sauce, vinegar, sugar, and salt. Whisk together.

Heat oil in heavy large wok or nonstick skillet over high heat. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry until fragrent.

Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly.

Serve over fresh rice, and Enjoy!

Iced Coffee

It is H-O-T! After a less that stellar spring we are being 'rewarded' with temperatures in the thirties nearly everyday. It is wonderful, except in a city that is not accustomed to it, and very few people have a/c. Therefor it can be slightly difficult to cool off. Lucky for me I stumbled across this incredibly simple iced coffee recipe, that helps a little ;)

Iced Coffee:



- 10-cup pot of coffee
- 1 can sweetened condensed milk

Brew coffee. In jug combine coffee with condensed milk. Place in refrigerator until chilled. Serve over ice.

Enjoy!