Tuesday, October 9, 2012

Crunchy Salmon Cakes with Greek Yogurt Sauce

Crunchy Salmon Cakes with Greek Yogurt Sauce RecipeCrunchy Salmon Cakes with Greek Yogurt Sauce


  • Prep: 30 min. + chilling Bake: 15 min.

  • Yield: 4 Servings
  • 20 15 35

    photo by Taste of Home

    My note: This was great.  Was not too crazy about the sauce... it was OK.

    Ingredients

    • 1-1/4 pounds salmon fillet (used canned Salmon and tuna)
    • 1/8 teaspoon pepper plus 1/4 teaspoon pepper
    • 1 teaspoon Filippo Berio® Extra Virgin Olive Oil
    • 1 small onion, finely chopped
    • 2 tablespoons minced fresh parsley
    • 1-1/2 cups panko (Japanese) bread crumbs, divided
    • 1/2 cup reduced-fat mayonnaise
    • 1 tablespoon lemon juice
    • 1/4 teaspoon salt
    • 1 teaspoon hot pepper sauce, optional
    • 2 egg whites, lightly beaten
    • Cooking spray
    • SAUCE:
    • 1/4 cup reduced-fat plain Greek yogurt
    • 1 teaspoon snipped fresh dill
    • 3/4 teaspoon lemon juice
    • 1/4 teaspoon capers, drained and chopped

    Directions

    • Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° for 14-17 minutes or until fish flakes easily with a fork. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.
    • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir onion until tender. Stir in parsley.
    • In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.
    • Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° for 14-17 minutes or until golden brown.
    • In a small bowl, mix sauce ingredients; serve with salmon cakes. Yield: 4 servings.

    Nutritional Facts 2 salmon cakes with 1 tablespoon sauce equals 422 calories, 25 g fat (4 g saturated fat), 82 mg cholesterol, 541 mg sodium, 17 g carbohydrate, 1 g fiber, 29 g protein.
    Originally published as Crunchy Salmon Cakes with Greek Yogurt Sauce in Taste of Home October/November 2012, p70

    Hearty Cannellini & Sausage Soup

    Hearty Cannellini & Sausage Soup
    Hearty Cannellini & Sausage Soup Recipephoto by Taste of Home

  • Prep/Total Time: 30 min.

  • Yield: 6 Servings

  • 10 20 30

    Ingredients

    • 12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces
    • 4-1/2 cups vegetable broth (or chicken)
    • 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained (or red kidney beans)
    • 4 cups coarsely chopped cabbage
    • 3 green onions, chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Directions

    • In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended. Yield: 6 servings.
    Originally published as Hearty Cannellini & Sausage Soup in Taste of Home October/November 2012, p65

    Cottage Pie Recipe

    Cottage Pie Recipe
    from Taste of Home

    I get a pound of ground turkey—the light kind—and a pound of the dark kind for this recipe, but you could use beef or lamb. — Jane Leeves, Los Angeles, California


    • Prep: 30 min. Bake: 20 min.
    • Yield: 6 Servings
    30 20 50

    Ingredients

    • 2 pounds ground turkey
    • 2 large carrots, finely chopped
    • 2 celery ribs, finely chopped
    • 1 large onion, finely chopped
    • 2 garlic cloves, minced
    • 2 tablespoons all-purpose flour
    • 1 tablespoon minced fresh sage
    • 1 tablespoon minced fresh thyme
    • 2 teaspoons minced fresh rosemary
    • 2 teaspoons Worcestershire sauce
    • 1-1/2 teaspoons salt
    • 1/4 teaspoon pepper
    • 1/2 cup chicken broth
    • 1 cup frozen peas
    • 2-1/2 cups mashed potatoes (with added milk and butter), warmed
    • 1/2 cup shredded cheddar cheese, optional

    Directions

    • In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
    • Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.
    • Transfer to a greased 9-in. deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° for 20-25 minutes or until filling is bubbly. Yield: 6 servings.
    Originally published as Cottage Pie in Taste of Home October/November 2012, p102

    Hearty Quinoa & Corn Chowder

    Hearty Quinoa & Corn Chowder Recipe

    Hearty Quinoa & Corn Chowder Recipe photo by Taste of HomeRating 3
    • Prep: 25 min. + standing Cook: 15 min.
    • Yield: 14 Servings
    25 15 40

    Ingredients

    • 3 medium sweet red peppers
    • 1 cup quinoa, rinsed
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1/3 cup all-purpose flour
    • 4 cups vegetable stock
    • 2 cups heavy whipping cream
    • 6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 2 tablespoons minced fresh parsley
    • 1/2 teaspoon minced fresh thyme
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper

    Directions

    • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
    • Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
    • Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
    • In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
    • Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients. Yield: 14 servings (3/4 cup each).

    Lentil Loaf

    Lentil Loaf

    1 lb. bag dry lentils, cooked and mashed (could use blender with other wet ingredients)
    1 medium onion, minced and sauteed
    1 C. walnuts, ground (could be pulsed in the blender)
    2 eggs
    12 oz. evaporated milk (or 1 cup milk powder and 1 1/2 C. water)
    1/4 C. oil
    5 - 6 C. cornflakes
    1 tsp. sage
    3/4 tsp. salt

             Combine all.  Bake in 2 oiled loaf pans, 350°F for 1 hour.