The National Park Service celebrates its 100th anniversary in August 2016, and will be gearing up for a number of fantastic events that will be taking place across the country. Hopefully, you’ve given some thought to marking your calendar for the dates you want to visit any of the 59 remarkable national parks.
Hi everyone. I held my first out of state workshop in D.C. last night and found that all lovely ladies have the same cooking issues, that they are not geographically unique!
One issue that we did not get to cover was that of organizing random, clipped out recipes that may be strewn across your kitchen counters, piled in a cabinet or falling out of cookbooks. I have a few strategies that have served me well:
1. I immediately tape a clipped out recipe to an 8X11 inch piece of paper in a notebook
2. I have a blank, lined, recipe notebook where I jot down recipes that I create and
keep it in an accessible place in my kitchen (in a cupboard)
A couple of times a year, if I have made these recipes and really like them, I compile all of them and put them in one book that I hand write (you can type it) and get it bound at Staples. I do this because these bound recipe books become my “Cooking Bibles”, relieving me of having to consult numerous space stealing, bulky cookbooks written by others. Most of us have cookbooks that we really like but really only make a couple of recipes from them. I now have three of these handmade cookbooks and I continue to make them because I continue trying new recipes and creating my own.
O.K., summer is coming and here is a light, healthy alternative to meat burgers that have omega 3s. Canned salmon is great because it is often Wild and not farmed like most fresh salmon, and much more reasonably priced. Best of all, you don’t have to run out and buy it last minute if it is already in a can in your pantry. My friend, Abby’s, kids eat these and 2 out of my 4 kids. She inspired me to create my own recipe and here it is:
1 17 oz. large can of Wild Salmon-(sold at Trader Joe’s and Asian Food stores)
2 chopped scallions, green and white parts, size of a pea
1/2 small red onion, finely minced
10 grinds of fresh black pepper
2 eggs, slightly beaten
1/2 cup whole wheat breadcrumbs
A little canola oil for pan frying
Suggested dipping sauce (can dip in anything you like):
2 TBS mayo or light Mayo
1/2 tsp wasabi paste or amount to taste (can be bought at Whole Foods or any Asian store)
1/2 tsp real maple syrup or amount to taste
Mix all salmon ingredients together until well combined, and form into 6-7 rounded patties. Heat up a little oil in a non-stick pan and brown the patties for a minute or two on each side.
In a preheated 350 degree oven, bake the burgers for about 20 minutes or so , so they can get cooked through (there is egg in them). Please use parchment paper on a baking sheet because they will stick!!!
For sauce, simply mix all the ingredients together until combined. Enjoy!
P.S. You can eat these on buns or in a salad, etc.