Fresh Spicy Salmon Burgers

We always have fresh wild pacific salmon on hand. If you do not, you can use the canned variety. This recipe makes 2 good sized burgers. If you are using canned salmon, one 8 oz (250 g) can should do you for 2 burgers. I grill some nice multi-grain bread to use as "buns". I use baby spinach as my greens inside the "bun". I make fresh guacamole to spread on the bread, along with whatever burger type toppings and condiments that we have on hand.

Ingredients:

• 2 slices (about 3 inches wide and 1 inch deep) of fresh pacific salmon (don't use the farmed variety as you don't know what they've been fed)
• 1 egg
• 1/4 cup (50 mL) fresh parsleyl, chopped (or 1/8 cup of dried)
  
• 1/2 of a vadalia (sweet) onion, finely chopped
• 1/4 cup (50 mL) fine dry bread crumbs
• 2 tbsps lemon or lime juice
  
• 1 tsp (5 mL) jalapeno hot sauce (optional)
• 2 tsps garlic powder
• 1 tsp freshly ground black pepper
• 1 tsp dried hot chili peppers (optional)
  
• 1/2 tsp (2 mL) salt
• 1 tbsp olive oil
• 4 slices whole grain bread
  

Directions:

1. If using canned, drain salmon. If using fresh, peel skin off and use a fork to break up salmon into fine pieces. Whisk egg and stir into salmon mixture. Add parsley, onion, bread crumbs, garlic, hot sauce, chili peppers, salt, pepper and 2 tbsp lemon or lime juice. Using a fork, break up salmon and stir until evenly mixed. If mixture is too wet, add another tbsp or so of bread crumbs and mix in. Form into 2 firmly packed burgers, about 1/2 inch thick.
2. Heat olive oil over medium-high heat in a large, non-stick skillet. When hot, add burgers. Cook, uncovered, until a deep golden crust forms on each side, about 3 to 4 minutes per side. Remove from skillet and add whole grain bread to hot skillet, grilling quickly on each side. Spread with guacamole and place baby spinach or other greens over top. Place salmon burgers between bread.
   

Super Moist Pumpkin Bread

This is a variation of a recipe that I found on a vegan site, www.theppk.com

I reduced the sugar and increased the coconut content--personal preference. I also reduced the oil. If you find it needs more moisture, just add a little bit more of the coconut milk.

Great for this time of year! The recipe makes two loaves.

The bread gets its name Super Moist from the addition of an unusual ingredient: coconut milk!

Equipment
(2) 8″ x 4″ loaf pans

Ingredients
1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1/2 cup vegetable oil
2/3 cup coconut milk
1 cup flaked coconu

Directions
1. Preheat oven to 350 degrees F. Grease and flour two 8″ x 4″ loaf pans.
2. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Salmon in Bengali Mustard Sauce

This is a great recipe that I found in the Toronto Star today. It really spices up this great fish!

Ingredients:

12 oz (375 g) boneless, skinless salmon

1/4 tsp (1 mL) each: turmeric, cayenne pepper, salt

Bengali Mustard Sauce:

1 tbsp (15 mL) ground mustard

1/2 tsp (2 mL) cayenne pepper

1/4 tsp (1 mL) each: salt, turmeric

8 tbsp (120 mL) water

2 tbsp (30 mL) extra-virgin olive oil

1/4 tsp (1 mL) each: brown mustard seeds, cumin seeds, fennel seeds

2 small green or red chilies (such as Thai bird’s eye), slit slightly

Directions:

For salmon, cut fish into bite-size pieces, about 2 inches by 1 inch (5 cm to 2.5 cm).

In small bowl, combine turmeric, cayenne and salt. Rub all over fish. Refrigerate, covered, 30 minutes to overnight.

For Bengali Mustard Sauce, put mustard, cayenne, turmeric and salt in small bowl. Add 1 tbsp (15 mL) water; whisk. Add remaining 7 tbsp (105 mL) water; whisk.

Heat oil in medium non-stick skillet over medium-high heat. Add mustard seeds. Cook until they start to pop. Add cumin and fennel seeds. Stir once. Quickly pour in mustard sauce. Add chilies; stir. Bring to gentle simmer. Add fish in single layer. Simmer minutes, spooning sauce over fish and turning once, until fish is just cooked through, about 5 minutes.

Spicy Chicken with Mustard

This is a quick and delicious way to make chicken that is a little different than your ordinary roasted variety. Remove the skin to reduce the fat & calorie content. This recipe serves six.

3 Tbsps Dijon mustard
1/2 tsp freshly ground black pepper
6 chicken legs & thighs, without skin
1/2 cup whole wheat bread crumbs (fine)
1/2 cup panko bread crumbs
1 tsp garlic powder
1/2 tsp dried hot chili peppers

Directions:

1. Preheat oven to 400F. In a bowl mix mustard and pepper.

2. In a tupperware container with tight fitting lid, mix breadcrumbs, garlic powder and chili peppers.

3. Brush chicken with mustard, then dip in breadcrumbs. Make sure all sides are coated.

4. Arrange in lightly oiled baking pan . Bake for 20 minutes, till juices run clear when pricked with a fork. Remove from heat and allow chicken to sit for 5 minutes.

Light Cesar Salad

This light cesar salad is a great variation of the usual and with as much flavour as ever! Serves four.

Dressing

1/4 cup low-fat plain yogurt
1/2 tsp Dijon mustard
1 garlic clove, minced (or 1/2 tsp garlic powder)
2 tsp extra-virgin olive oil
3 drops hot sauce
Salt and pepper to taste

Salad
1 head romaine lettuce, washed and ripped into pieces
4 whole-grain crackers, crumbled (to replace the croutons)
1/4 cup freshly grated Parmesan cheese

Directions:

In a small bowl, whisk together dressing ingredients. Adjust seasoning to taste. In a large bowl, add romaine, dressing, crackers and half the Par­mesan cheese. Gently fold together. Divide on four plates and sprinkle with remaining cheese.

Warm Quinoa and Butternut Sqash Salad

The quinoa provides a complete protein to this vitamin rich salad. The walnuts provide a crunchiness that makes it so delicious! Enjoy!

3 cups butternut squash, peeled, seeded and cut into small cubes

1 cup baby spinach, chopped
1/3 cup chopped walnuts

1 vidalia or sweet white onion, cut into small chunks
2 Tbsp (30 mL) fresh thyme (or 1 tsp dried)

1 tsp garlic powder
1/2 cup prewashed quinoa

1 cup water or vegetable broth (low sodium)

Dressing
1 tbsp sunflower or canola oil
Lemon juice
Salt& freshly ground black pepper to taste

Directions:

1. Preheat oven to 375°F. Combine squash, onion, garlic and thyme with a little olive oil and salt & pepper. Toss into a baking sheet and roast until tender, about 20 minutes.
2. Meanwhile, bring one cup of water or veggie broth to a boil. Add quinoa and reduce heat to low; cook, covered, for about 15 minutes. Remove from heat and let sit for 5 minutes & then fluff with a fork. Transfer to a salad bowl.
   
3. Drizzle with 1 tbsp oil and the juice of one lemon. Stir onions, squash and spinach into quinoa.Toss in walnuts. Season to taste.

Apple Sauce Cranberry Loaf

Delicious; heart-healthy; full of fibre and nutrients! What more do you need?

Ingredients:

1 cup all-purpose flour

3/4 cup whole wheat flour

1/2 cup granulated sugar

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1 cup dried cranberries

1 cup All-Bran Buds cereal

1 1/2 cups unsweetened applesauce

1/2 cup water

1 egg, lightly beaten

1/3 cup vegetable oil

Directions:

1. Preheat oven to 350F. Combine flours, sugar, baking powder, cinnamon, soda, salt, nutmeg and cranberries: set aside.

2. In large mixing bowl, combine cereal with applesauce and water. Let stand 5 minutes. Add egg and oil. Beat well. Add flour mixture, stirring just until combined. Spread evenly in lightly oiled loaf pan.

3. Bake in preheated oven for about 55 minutes or until wooden pick inserted near centre comes out clean, tenting with foil for last 15 minutes to avoid over-browning. Cool 10 minutes on wire rack before removing from pan. Cool completely before slicing

Crispy Potato Patties

If you have left over mashed potatoes from Thanksgiving, this recipe is great! You can make them spicy by adding dried red hot chili peppers to the mix.

1/2 cup whole wheat flour
2 cups mashed potatoes
1 egg, beaten
1/2 onion, finely chopped
salt and freshly ground black pepper to taste
1 tsp garlic powder
2-3 Tbsp. olive oil
1 tsp dried red hot chili peppers (optional)

Directions:

1. Preheat oven to 400F. Mix together mashed potatoes, garlic, beaten egg and onion in a medium bowl. Mix in the flour a little at a time. Add salt and pepper (and chilie peppers if using) and stir.

2. Lightly grease a baking sheet. Using an icecream scoop, drop large scoops of the potato mixture onto the baking sheet. Flatten down with a spatula. Brush witha little olive oil. Cook until outside is lightly browned and crisp, about 30 minutes. Serve as a side with turkey or chicken and a green salad.

Warm Quinoa Salad with Walnuts and Cranberries

Quinoa is an ancient grain that is also a complete protein. It takes on the flavour of whatever you add to it and it is a great source of fibre. Use this recipe as a side for chicken or salmon or on its own as a complete meal.


Ingredients:

1/2 cup (125 mL) coarsely chopped walnuts
1 cup water
1/2 tsp salt
1/2 cup quinoa
2 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp orange zest
2 tsp grainy Dijon mustard
2 tbsp orange juice concentrate
1/8 cup apple cider vinegar
1/8 cup plus 1 tbsp olive oil
1/2 cup dried cranberries
1/2 red pepper, quartered lengthwise, thinly sliced
1 small vidalia onion, finely diced
1/2 cup green beans, sliced 1/4 inch on the diagonal
salt and freshly ground pepper to taste
1 tsp dried hot chili peppers (optional)

Directions:

In a dry skillet, toast walnuts over medium-high heat for 1 minute or until lightly browned.

In medium saucepan, bring water and 1/4 tsp salt to boil. Add quinoa, stir well, cover and reduce heat to simmer. Cook for 15 minutes or until all water has been absorbed. Remove from heat. Let stand 5 minutes & fluff with a fork.

In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in 1/8 cup olive oil and remaining salt.

In skillet, over medium high heat, add 1 tbsp olive oil. Once heated, add red peppers, onions and beans and saute and cooked but still crisp. Stir in chili peppers if using and cook another minute.

Transfer cooked quinoa to a medium bowl. Add half the orange mixture and toss gently to coat well. Add walnuts, dried cranberries, red pepper, onions and beans. Toss. Add remaining dressing to lightly coat vegetables. Taste for seasoning and add salt and freshly ground pepper if needed. Toss again and serve.

Makes 4 servings.

GRAVY: Make ahead gravy

This is a great gravy base to make ahead of time for Thanksgiving or Christmas dinner. You can keep it in the fridge for a couple of days, covered. When you are ready to use it, reheat and add the turkey pan drippings for a tasty, heart-healthy gravy. Use the discarded veggies and turkey or chicken to make a soup later.

• 2 tablespoons olive oil
• 2 (about 1 1/2 pounds) turkey wings, separated at joints (you can also use a sliced chicken breast as you are making this ahead, afterall!)
• 1 large onion, quartered
• 2 carrots, washed, peeled and cut into large chunks
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1/4 cup dry white wine (or apple cider vinegar)
• 2 cups chicken or vegetable broth
• sea salt and freshly ground black pepper to taste
• 3 tbsps all-purpose flour
  
• 1/8 cup low sodium soy sauce
• 1/8 cup red cooking wine
  

---

Directions

1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium and add turkey wings (or chicken) and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots and garlic. Cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
2. Transfer turkey and vegetables to large bowl.
3. Add white wine (or vinegar) to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; Do not discard solids, as they can be used to make a soup base, so refrigerate them, covered for later use.
4. At this point you can put the liquid into a saucepan, cover and store in the fridge for up to 2 days.
5. At serving time, once your turkey is cooked, set the turkey aside to rest. Place roasting pan on top of stove and set heat at medium high. Remove all but 3 tbsps of fat from pan. Using a spatula, scrape browned bits from bottom of pan and mix it into the oil. Add 3 tbsps flour and stir constantly, mixing together the oil and browned bits and cook the flour in. Gradually add the prepared gravy broth and stir constantly as you go--this will ensure no lumps in your gravy! Stir in the soy sauce and the red wine. Stir and allow the alcohol to cook off. Continue to stir and bring to a boil until the gravy thickens somewhat, then reduce heat to low and allow to sit, uncovered until ready to serve. Taste for seasoning and add salt and freshly ground black pepper as needed.