Greens and White Beans

I am always looking for new recipes. I hydrated some white beans and found a few recipes that I decided to combine to make a new dish with some of the ingredients I had on hand. 

 

You can use canned beans for this recipe rather than dry beans that you hydrate and prepare. If you use canned beans, make sure to drain the can and rinse the beans.

 Ingredients:

• 4 cups of white beans
• 1 cup low sodium vegetable broth
• 1 TBSP fennel seeds
• 1/2 TBSP crushed red pepper flakes
• 1/2 TBSP thyme
• (optional 1/2 tbsp rosemary too)
• 1/2 onion diced (I used a sweet onion) To add color, add a red onion
  
• 6 garlic cloves crushed and diced
• spinach or chard (I used 1/2 package of fresh baby spinach that I rinsed and patted dry)
  
• olive oil ... just enough so nothing sticks to the pan

Instructions:

• Heat olive oil, garlic, onion, and spices in the pan
• Add greens, beans, and broth
• Stir and allow to simmer (covered) until most liquid is cooked down

 

Serve with a wedge of bread (gluten free for me)

Butter Beans and Greens

I enjoying making new recipes. This one is inspired by several different recipes recipes I found online. My search began with an interest in finding additional ways to enjoy BUTTER BEANS. I love how butter beans melt in your mouth. They are a comfort food for me. I wanted to find a way to add texture and flavor to the beans to create a dish. 

I started with dry beans and re-hydrated them. You can start with canned beans and drain and rinse them. 

Ingredients:

1. 6 Garlic Cloves - smashed and diced
2. 1/2 cup onion - diced
   
3. 3 cups of Kale/Spinach/Chard  - diced
4. Sun dried tomatoes (2 whole then diced or 3 TBSP of diced)
5. 1 can of tomatoes (I used fire roasted with garlic)
6. 2 cups of butter beans
7. 1 TBSP Italian seasoning
8. 1/2 TBSP crushed red pepper
9. Olive oil (just enough so nothing sticks to the pan)
   

Serve: add parmesan cheese and/or cooked pasta

Instructions:

1. Add the olive oil, sun dried tomatoes, garlic, and onion to the pan. Cook until the onions are translucent. 
2. Add the spices and the tomatoes. Stir to combine.
3. Add the greens and cook until wilted. Reduce heat.
   
4. Add the beans so they absorb the flavor. 
5. Cover for about 10 minutes.  Stir gently and turn off.
   
6. If you want a "runnier" dish, you can add an additional can of tomatoes. 
   

Kale, Chickpeas, and Tomatoes

My garden is producing quite a bit of lettuce, chard, and kale right now. As a result, I searched for recipes to use the bounty from my garden in new ways. I came across a recipe for Chickpeas and Kale in Spicy Pomodoro Sauce. 

I modified the recipe and made it my own based on the ingredients I had on hand and personal preferences. My dish features the KALE more than the original. It leaves the ingredients chunky and with a variety of textures.

 

Ingredients:

• 6 cloves of garlic (diced and crushed)
• 1 14 OZ can of diced tomatoes  (either with garlic or italian herbs)
• 3 cups of diced kale
• 2 cups chickpeas
• 1/4 cup diced onion
• 1/2 tsp caraway seeds
• olive oil (so nothing sticks to the pan)

Instructions:

• Saute the garlic and onion in oilve oil until translucent
• Add the caraway seed and warm for a minute or two
• Add the diced tomatoes and stir to combine
• After a few minutes add the kale and chickpeas
• Cook until kale has softened to your liking 

Serve with rice, gluten free pasta, or gluten free bread bread 

You can add some shredded mozzarella or Parmesan cheese (I prefer Violife Vegan Cheese) to the dish as you serve

Red Kidney Beans and Rice

I have lots of kidney beans ... I searched for recipes and found inspiration for ...

Red Kidney Beans and Rice

The first thing I did was hydrate some dried kidney beans that I had on hand at home. I made plenty to use in a few recipes.

Prepare the rice of your choice. I usually serve beans to rice in a 2:1 ratio.

Ingredients:

4 cups kidney beans
1 cup vegetable broth
1 zucchini - diced small
1/2 onion diced
6 cloves of garlic smashed and diced
olive oil ... just enough to saute
1 tbsp cajun seasoning
1 tsp oregano
1 tsp thyme
1 tsp sriracha
1 tsp cayenne

Instructions:

• Saute onion and garlic in olive oil
• When translucent, add zucchini and spices
• Saute for a few minutes to heat the spices
• Add beans and broth and stir to combine 
• When most of the liquid is absorbed the dish is done

Serve with rice of your choice

Variations:

Include fried tofu, vegan sausage, or regular sausage ... make this meal your own based on the level of spice you prefer and the diet you need to follow.

A Twist on Vegetable Jowar Umpa

I was searching through recipes that incorporate sorghum into them and happened upon a recipe for Vegetable Jowar Upma. I modified the recipe a bit based on the ingredients I had on hand.The recipe was a hit. My husband and I will try it again ... with some variations.

I enjoy using sorghum in recipes as it is high in protein, iron, and fiber. In recipes where I used to use barley, I tend to substitute sorghum once I had to start eating a gluten free diet. 

This dish comes together much faster if you have the sorghum ready ahead of time. I usually make a large batch of sorghum and use it for a few recipes. 

The cooking ratio is 1 cup sorghum : 2 cups liquid.

 

 

 

Ingredients:

• 1 -1.5 inch piece of ginger root ... peeled and diced 
• NOTE: I take peels of ginger and boil in water to make ginger tea.
• 2 cups sorghum
• 4 cups liquid ( I used half water and half vegetable broth)
• 1/2 to 1 cup vegetable broth to prepare vegetables
• 1 onion - diced
• 3 large cloves of garlic - crushed and diced 
• 2 tsp black pepper
• 1 tsp turmeric
• just enough olive oil to sautee vegetables
• 4 tbsp peanuts
• 2 green chilies ( I substituted crushed red pepper flakes - 2 tbsp)
• 1 carrot - diced 
• 1/2 cup corn
• 1/2 cup peas 
• Optional: Drizzle with lemon juice at serving
• NOTE: I did not have the corn or peas. I WOULD add next time along with one red bell pepper to add more color to the dish.
• NOTE: I would add  diced potatoes

TIP: I would add fried tofu or chickpeas (perhaps roasted) at serving for a more substantial dish. You could add chicken if you wish to make this a meal with meat.  

Instructions:

• Prepare sorghum in a pot.
• In a pan add the olive oil, pepper, chilies or crushed red pepper, peanuts, and turmeric
• After the spices heat for a minute or two, add the vegetables and sautee in the oil and spice blend. 
• Add 1/2 cup of vegetable broth at a time to the mixture. Prepare vegetables so they are el dente
• Add the sorghum and stir to combine
• When all the liquid is absorbed it is ready to plate. 
• Optional: Drizzle with lemon juice at serving

Gluten Free Vegan Pineapple Fried Rice

I purchased two pineapples for a GREAT price ... on sale in the HEAT of the SUMMER. The pineapples ripened very quickly and I needed to find ways to use the fruit before it became wasteful.

I searched for recipes and decided to make a version of pineapple fried rice that was a medley of a few recipes I read.

The recipe is simple to make and works best with rice that is cooked and chilled.

Ingredients:
Olive oil or coconut oil (enough so vegetables do not stick)
1/2 cup diced onion
3 large or 6 small garlic cloves diced 
1/4 cup diced fresh ginger
1 large carrot diced
1 red bell pepper, 1 zucchini, or 1 yellow squash diced
2 cups diced pineapple (some juice is OK too)
1 1/2 tsp curry
1/4 tsp crushed red pepper flakes
3 cups cold rice - I use brown rice
3 tsp tamari (gluten free soy sauce)

OPTIONS: add roasted cashews or tofu to the rice to take it from side dish to a meal.

Instructions:

• Saute' vegetables (and ginger) in oil to brown them just a bit and soften the carrots
• Add the curry and crushed red pepper. Stir to combine.
• Add pineapple and rice. Stir to combine. 
• Add tamari. Stir to combine. 

Serve with nuts or tofu if you wish to make it a meal rather than a side dish. 

Spicy African Peanut Stew

I made African Peanut Stew after I researched a handful of recipes and combined them into the dish I prepared. One thing I would do different next time, I would make it a little thinner.  I would add 1/2 the peanut butter and an extra can of tomatoes. Suggested changes NOTED in ingredient list below.

Ingredients:

• 1 cup TEFF grain
• 1 cup brown lentils
• 1 tbsp olive oil or coconut oil
• 6 cups of water
• 2 cups of canned tomatoes (NOTE: I would add 4 cups)
• 1 cup peanut butter (NOTE: I would add 1/2 cup)
• 2 cups diced carrots
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp nutmeg
• 1.5 tsp cayenne pepper
• 1.5 tsp mustard seeds
• 1.5 tsp caraway seeds 
• salt and pepper to taste (at serving)

NOTE: If you do not like spicy ... start with 1/2 the quantity of spices. After you prepare the dish you can taste and decide if you wish to add the other 1/2. If you like REALLY spicy food, you may with to add even more!

Instructions:

• Brown the teff, lentils, and spices in a warm pot (on low) with the oil 
• Add water, stir to combine, bring to a boil, reduce to simmer, and cover
• After 10 minutes, stir, and add the carrots and cook for another 5 minutes
• After 5 minutes add the tomatoes and peanut butter, stir, and cook for about 10 minutes
• Serve with a side of gluten free bread, gluten free croutons, or sprinkle with parsley

Teff Chili

I made a batch of Teff recently and used it in several recipes. Making the batch ahead of time is a time saver when it comes to preparing the meals.

You can use canned beans or dry beans that you have already hydrated. If you use canned beans, drain and rinse them before adding to the pot. 

Ingredients

• Olive oil ... just enough so items do not stick to the pot  
• 1/2 cup diced onion
• 6 cloves of garlic diced
• 4 cups of beans (use a combination of black, pinto, and kidney)
• 2 cups corn (I used frozen) If you use canned, drain the can before adding the corn to the pot.
• 1 can tomatoes (I used fire roasted)
• 2 carrots diced
• 1 TBSP cayenne
• 1 TBSP cumin
• 1 TBSP paprika
• 2 cups cooked teff

Instructions:

• Satue onion, garlic, and carrot in olive oil for a few minutes
• Add spices and tomatoes and stir to combine.
• Add bean, corn, and teff and stir to combine. 
• Bring to a boil. 
• Reduce to simmer, cover, and cook for about 20 minutes. 

Serving options:

• Add salt and pepper to taste 
• Gluten free bread
• Top with avocado
• Top with raw red onion
• Top with gluten free tortilla chips

Spicy as You Want Them Black Bean Burgers

I decided to make black bean burgers from scratch. I enjoy the Gardein gluten free, vegan black bean burgers that I have purchased at the grocery store. Since we are trying to stay at home as much as possible, I decided to make my own using the dry black beans I had in the house. I started with two cups of dry black beans and added 4 cups of water and 1 vegetable broth cube to the water. I let the beans soak for the rest of a day and over night. The next day I drained the beans then added them to a pot, added another vegetable broth cube, added water and cooked until most of the beans were tender.

Black Bean Burgers are Easy To Make

Yes, this would be SUPER SIMPLE if you used canned beans. Once the beans are ready, the meal can be ready in no time. The burgers cook relatively quickly and can be served with ketchup and mustard, hummus, or other condiments of choice. The burgers have a good texture and the meal is filling. Make them as spicy as you wish. Make them as big or small as you wish. Make the recipe to meet your needs.

 

 

Ingredients

2 cups black beans (dry) or 2 cans of black beans (drained/rinsed)
4 cloves of garlic
1/2 onion chopped (or one small onion)
2 tsp chili powder
2 tsp cayenne pepper
1 tsp ground cumin
1 tbsp ketchup (or sriracha)
2 tbsp Tamari - gluten free soy sauce
salt and pepper to taste
1 cup gluten free oats
1/2 cup gluten free bread crumbs
(add more  oats/bread crumbs if the mixture is too wet)
NOTE: Increase/decrease spice ratio to change the heat factor to what you prefer.

 

Instructions:

• Add everything but the oats/bred crumbs to a food processor/VitaMix
• NOTE: I tend to pulse to create a smooth yet chunky mixture. You could always reserve 1/2 cup beans to fold in at the end to create the chunky full bean texture in a few bites. 
• Add the bread crumbs/oats slowly so that you do not add too much. You want to thicken the burger without drying it out completely. Add more than suggested or less depending on the moisture content of the beans. 
• Make into patties (size of choice), add a little olive oil to a pan, and fry
• I flattened and flipped after about 10 minutes 
• Serve with condiments/vegetables of choice on your bun and add side dishes of choice. 

Note: My picture is of the burgers as I ran out of buns and used bread...when COVID19 stay at home orders are lifted and stores have more product, I will have gluten free burger buns again!

Buckwheat Stir In

I have had a package of Bob's Red Mill Buckwheat sitting in the cupboard for a while. Given the extra time that I have right now, I decided to open it and use it in a recipe. I enjoy buckwheat, I am not sure why I do not use it more regularly in my cooking routine. Cooked buckwheat provides a good source of protein, fiber, minerals, and antioxidants. It may improve blood sugar control. Buckwheat may be used much like rice, as a side dish or as the star of a main dish as I explain below.

I made a batch pf buckwheat following the directions on the package, a 1:2 ratio of buckwheat to water. I took two cups of the cooked buckwheat and used it for the following recipe. I saved the rest for another meal.

Buckwheat Stir In Ingredients (2 servings)

• Lettuce
• 2 cups (cooked buckwheat)
• 1/2 cup diced red onion
• 4 cloves (medium size) garlic, peeled and diced
• 1 cup diced sweet potato (I use organic)
• 2 TBSP dried rosemary
• 1/2 cup vegetable broth (low sodium) 

Instructions:

• Satuee vegetables in a pan with just enough olive oil to cause them not to stick to the pan. 
• Add vegetable broth to soften the sweet potato
• Once most of the liquid is gone, add the buckwheat and rosemary and stir to combine
• Serve over a bed of lettuce

White Bean Pasta

I have quite a bit of dry beans in my house as I like to cook with beans. I prefer to soak them to hydrate them rather than purchase them from a can. This allows me to control the sodium.

In this recipe I used two cups of white beans that I hydrated. You can use canned beans. If you do use canned beans, I suggest you drain and rinse the beans before adding them to the pasta.

Ingredients: (serves 2)
3 cloves of garlic
1/2 cup red onion (diced)
1 medium zucchini (diced)
1/4 cup sun dried tomatoes
2 cups beans
2 cups dry gluten free pasta





Instructions:

• Boil the water to cook the pasta 
• While the water is boiling, sautee the vegetables in a pan (I prefer el dente)
• Add the pasta to the water
• When the pasta is done, drain most of the water saving about 1/4 cup to add to the vegetables  
• Add the pasta, water, and beans to the vegetables in the pan and combine
• Stir and cook until liquid is absorbed

Sprinkle with grated Parmesan  cheese and/or fresh basil
Serve with a side of gluten free bread

Is Right Rice Right for You?

I was introduced to Right Rice in my New Hope Blogger Box and have had the opportunity to try two different flavors (spanish and thai curry). I love the versatility of the product, it meets my needs. It is a great blank canvas that can be made into a masterpiece with the addition of a few things!

Right Rice is Simple and Fast

Right Rice is a complete protein so it does not NEED to have anything accompany it to make a meal. I like it as a side dish as well as a main. It is simple to make and can be done 5 minutes after water boils. Many things can be done to make Right Rice just right for you:

• Stir in nuts and seeds
• Stir in vegetables
• Stir in tofu or a protein
• Stuff a bell pepper

I love to turn Right Rice into a rice bowl for a meal. I layer on vegetables and a protein and have a satisfying meal. Pictured below is Right Rice (thai curry) with tofu strips (sauteed in curry powder and olive oil) and roasted orange bell peppers and zucchini. One package of Right Rice made two rice bowls for dinner.

Crunchsters Rice

I was first introduced to Crunchsters in a New Hope Blogger Box. I loved the product that I was given an opportunity to try and got hooked!

Crunchsters are great for snacking 

Crunchsters are gluten free, vegan, non-GMO, and high in protein. They are great for snacking on the go and can help fuel an active lifestyle. I love the fact they do not melt when you pack them in your pocket or bag when you go on a hike or long bike ride. Crunchsters taste good and are a satisfying snack!

 

Crunchsters can also be used as part of a side dish or a main dish.

A simple recipe I use Crunchsters in is a rice stir-in. The formula I use is 1 cup of dry rice to 2 cups of liquid. When the liquid is absorbed I add 3/4 cup of Crunchsters (your choice of flavor), stir, and enjoy!



I have converted this dish by adding 3/4 cup of beans and serving it on a bed of kale for a main dish.

Cauliflower Soup

On my first trip to Europe I was served soup to start each lunch or dinner. The weather was cold and the warm broth was not only tasty but also comforting. Since that experience I have started to make sure to have soup on hand when the weather turns chilly. Soup is a satisfying comfort food that can be a main dish, side dish, or an appetizer depending on the recipe and your level of hunger.

Cauliflower soup is easy to make

STEP ONE

To make a pot of cauliflower soup all you need to add the following ingredients to a soup pot:

• 2 cups water
• 1 stalk celery- diced
• 1 large onion - diced
• 1 medium head cauliflower - diced

Cover the pot and bring to a boil. Once the water begins to boil, reduce heat to medium and continue to cook for 10 minutes.

NOTE: I let my soup cool enough to blend in my VITAMIX. (I have found that if I add it right away the VITAMIX stalls.) An immersion blender can be used right away if time is of the essence. 

STEP TWO

Gather the following ingredients:

• 2 TBSP flour - I use gluten free flour (Bob's Red Mill 1-1)
• 2 TBSP butter or vegan alternative
• 1 cup broth - I use low sodium vegetable broth
• 1/2 cup milk of choice - I use almond milk

Remove the ingredients from the pot and blend in VitaMix.
Melt the butter in the pot then add the flour and mix until thickened.
Add the broth and stir until combined/flour dissolves and rolling bubbles begin to form.
Add soup mixture to rue and stir to combine.
Add milk and stir

Serve ... garnish with salt, pepper, nutmeg to taste
Options: add seeds or bread crumbs ( I use gluten free) to the top for additional texture 

Cauliflower soup does not take much time

You can complete the dish in less than 30 minutes ...  or more ...  if you wait to let the mixture cool. 

This recipe is versatile

I use this recipe for Broccoli Soup too!

No Waste

It is important to make the soup without WASTE. If your cauliflower head has green leaves still attached, remove the leaves and use them in another dish like a stir fry.

Tofu Parmesan

I was at a workshop and found that many of the gluten free options were also vegan options. Combining gluten free with vegan reduced the number of extra meals the catering company had to prepare. This allowed me to try new recipes and learn a few tricks. Tofu is an inexpensive protein which makes this meal a money-saving meal.

Preparation

Tofu Parmesan is a great take on Chicken Parmesan. I used extra firm tofu which I drained and dried out some (wrapped in a kitchen towel between two plates). The extra step of drying created a firmer texture to the tofu and makes it a bit more chewy. I try to keep the tofu in the towel for 1-2 hours if I have the time...more time will create a firmer "meaty" texture. I cut the block of tofu lengthwise and width-wise to create 4 rectangles.

Cooking

I preheated the oven to 350 and  placed the tofu on non-stick aluminum foil topped with gluten free pasta sauce. After 20 minutes I added cheese (dairy free or dairy can be used depending on your dietary preferences/needs) and allowed the cheese to melt (about 10 minutes).

Serving

I served the Tofu Parmesan with gluten free pasta and a side salad. Each person was given two wedges of tofu; therefore one package of tofu serves 2 people.

Microgreens Salad

Those that follow my blog know that I love to start with a blank canvas and add ingredients to create my art.  

My blank canvas today was micro greens found at the farmer's market. 

Starting with my blank canvas, I made a side salad to go with a homemade gluten free pizza for dinner. The salad was made with a bed of green cabbage, micro greens, nuts, seeds, and dried fruit.

Micro greens are nutrient rich and packed with vitamins. As the flu season approaches, I am trying to eat as many nutrient dense foods as I can to help my immune system!

Researchers at the Department of Nutrition and Food Science at the University of Maryland studied micro greens and concluded the following micro greens had the highest concentrations of four different vitamins and carotenoids:

• red cabbage
• green daikon radish
• cilantro
• garnet amaranth

For example, red cabbage micro greens are rich in vitamin C, but low in vitamin E. Green daikon radish micro greens were rich in vitamin E but low in lutein when compared to the cabbage, cilantro, and amaranth. Cilantro micro greens have the highest levels of leutin and beta-carotene. 

These nutrients not only help fight cancer but are also important for the health and longevity of our skin and eyes.

Micro greens can be grown in small places which makes them idea for an indoor garden in an apartment, condo, or tiny house! They grow quickly; from planting to harvesting it will be 1-3 weeks. Micro greens can be used in a variety of ways including: salads, edible garnishes to decorate a plate, sandwich garnish, or pizza topping.

Ingredients/Instructions:

• 1 cup diced cabbage
• 1.5 cups microgreens
• 1 cup toppings (Here: SuperSeedz Sea Salt, walnuts, and raisins) 
• Drizzle of Olive Oil and Balsamic Vinegar

Note: Research from Medical News today.
  

Risotto with Mixed Vegetables

On Sundays I shop at the Farmer's Market and obtain as much local, organic produce as I can for the week. What I cannot find there, I do purchase at the store. As some weeks draw to a conclusion, I find  that I have a small amount of a variety of vegetables left. I do not have enough of any one vegetable for a side dish, but I have enough to add to recipes!

This week I found myself with a small collection of a variety of vegetables. I decided to use then to flavor risotto. Thus, risotto with mixed vegetables was created!

Ingredients:

• Olive oil to sautee the vegetables and coat the rice
• 1.5 cups arborio rice
• 3 cups reduced sodium chicken broth (vegan option....use vegetable broth)
• 2 cups diced vegetables (I used carrots, chard stems, onions, and garlic)
• 1 cup cooked and diced or shredded chicken (omit this step if making vegan or add tofu or vegan meat substitute ... most are not gluten free so read the package carefully)
• 1 cup mozzarella cheese or Italian cheese blend or Parmesan  (or dairy free option of making vegan) 
• Optional: Fresh basil to garnish
• Optional: 1/2 cup nutritional yeast for a cheesy flavor if making vegan 
• Optional: Almond slivers added at serving for vegan option

Instructions:

• Dice the vegetables
• Add olive oil and rice to a pot and to warm and coat the rice
• Add the vegetables and broth
• When the broth is almost absorbed add the chicken/protein and stir
• At the last moment add the cheese/cheese substitute and stir
• When liquid is absorbed, serve and garnish plate for a pretty view (We do eat with our eyes first!)

 

Pasta with Mixed Vegeatbles

The blank canvas I used today was Ancient Harvest Pasta ... a gluten free pasta that has plenty of texture and is nutritious too!

I had many odds-and-ends left in my produce bin in the refrigerator so I used the pasta as a means to clean out the refrigerator. The pasta can be made with any combination of proteins and vegetables you prefer. The sauce you add to go along with the rest of the dish needs to enhance the flavor of the vegetables and protein source. This meal is "semi-homemade"... add your personalized flavors to the pasta and pasta sauce (or make your own sauce)

Today I used:

• 1 zucchini - diced small
• 4 garlic cloves - crushed and diced
• 1 leek - rinsed and diced
• 1 precooked Aidells gluten free chicken sausage - diced into small pieces
• Gluten Free Pasta (I used Ancient Harvest today) 1.5 cups uncooked serves two people
• Gluten Free Pasta Sauce
• Olive Oil (to saute)

Instructions:

• Sautee the garlic and leek in a few tablespoons of olive oil until they became translucent. I added the diced zucchini and sauteed and stirred the mixture for a few minutes. 
• While the vegetables are cooking preheat water. When the water boils add 1-1.5 cups of dry pasta to the rolling boil and reduce heat to medium.
• Cook for about 5 minutes then drain (reserve a few tablespoons of water to add to the vegetables) and add to vegetables.
• Stir the pasta and few tablespoons of pasta water with the vegetables. 
• Dice the sausage and add to the pasta (omit for a vegan meal or switch protein sources if you do not wish chicken sausage)
• Add 1-1.5 cups gluten free pasta sauce. 

Serving Suggestions:
Serve with gluten free bread and/or salad.
Perhaps sprinkle cheese on top or add crushed red pepper or basil

Cleaning out the Refrigerator and Creating Nutritious Meals

Have you ever found yourself wondering what to do with one carrot, half an onion, one bell pepper, half a squash, etc? You do not have enough of each produce variety for a side dish so you need to either create a medley or use the produce in a dish.

The problem can be solved by using small amounts of a variety of produce in soups, pizzas, pasta dishes, and risotto.

Clean out your refrigerator by creatively using the produce so it does not go to waste!

Pictured here:
Ancient Harvest Gluten Free Pasta with Zucchini, Garlic, Leek, and Aidells Chicken Sausage (gluten free)

Risotto with Carrots, Chard Stems, Onions, and Garlic

Salmon Patties featuring iwonorganics Protein Chips

Cooking is a creative endeavor for me. I love to try new products and new combinations to evolve recipes.

My mother has been making salmon patties for me since I was a child. In this recipe I made a few modifications to the traditional formula my mother has used and passed down to me.

Ingredients:
2 flax eggs
2 tbsp dill

1 bad of crushed iwonorganics protein chips (Sea Salt)
1 can salmon
oilve oil for sauteeing

Instructions:

1. While the flax eggs are congealing, crush the chips drain the salmon, and remove the skin and bones
2. Combine all ingredients and form into patties (one can of salmon makes 4-6 depending on the size you prefer)
3. Sautee each patty for 2-4 minutes on each side then finish in an over preheated to 350 for 20 minutes

What I love about these patties is that they store well. The seem to taste better after resting.