Thursday, March 29, 2012
FANTASTIC FISH CAKES
1 can salmon, drained
some onion (I used green onion)
Couple spoonfuls of coconut flour
S&P, other spices (a little powdered mustard, maybe?)
A large... maybe overflowing... spoonful of coconut oil
1) Mix the first 5 ingredients in a bowl. Don't worry if nothing sticks together, it will! Or you'll threaten with a fiery demise. Oh wait...
2) Divide into fourths (i.e., kinda scootch about a fourth into separate corners of the bowl. Do bowls have corners?)
3) Melt the coconut oil in a skillet (I llluuuuvvvv my cast iron!) over medium-high heat. When it's pretty hot, pat a fourth of the salmon into a little patty and gently lay it in the oil. Repeat. Repeat. Repeat. No rinsing.
4) Let them cook undisturbed for... oh... umm..... 4 minutes? 5 minutes? And then flip! Gently. Flip gently. Let cook another 3 minutes or so.
5) Remove from pan and eat with salad. Crispy! Crunchy! Almost like fish & chips! Almost.
Wednesday, March 28, 2012
Or, Breakfast for Dinner.
Or, How to Use Freezer-Burned Bluberries in Something Delicious.
Or, How to Show the World That You Don't Know How to Plate Food.
I just needed some food, in my stomach, preferably 10 minutes ago, because I needed to leave the house, oh... 5 minutes ago! In the bowl, we have red chard sauteed in Bacon (yes, I always capitalize Bacon, because... well, don't you know it is the most important food in your fridge?), with 2 fried eggs on top (this should have been on the plate). Salty, savory, and warm. On the plate, we have romaine with a balsamic-blueberry dressing and walnuts (this should have been in the bowl). Sweet, cool, and crunchy. And whatever other adjective I can think of to describe how careful you need to be while eating this over a white countertop, still wearing your work clothes. Will someone please come up with a word for that? I need to repeat it to myself slowly, ten times, while I wipe the counter down between hasty bites.
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