Yummy Mummy Recipe: Salmon Tostis (Salmon Cakes)

This is another recipe from the EatingWell.com cookbook that I recently downloaded. If you are starting to think all I eat is salmon, think again. 😛 I enjoy the challenge of working with ingredients I already have, and especially enjoy how this helps with the budget!

I used fresh grated potatoes instead of the frozen hashbrowns the recipe calls for and was happy with the result. I skipped the sauce and served these with straight up sour cream, steamed carrots & beans, and roast potatoes & spaghetti squash! phew! A colourful plate! 🙂

Yummy Mummy Salmon Tostis (Salmon Cakes)
Total Time: 30 min
Makes: 4 servings, 2 per person

Ingredients:

2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
1/2 cup finely chopped red onion 
2 large eggs plus 
1 large egg white, lightly beaten 
1 tablespoon whole-grain mustard (I used dijon)
3 tablespoons chopped fresh dill or 3 teaspoons dried, divided 
1/2 teaspoon freshly ground pepper 
1/2 teaspoon salt
4 cups frozen hash brown shredded potatoes (I just used fresh potatoes, peeled & grated)
2 tablespoons extra virgin olive oil, divided
1/3 cup reduced fat sour cream
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice
The salmon cakes ready to go

Yum Yum!

Yummy Mummy Recipe: Zucchini Brownies

I’m always up for trying new things, and I love finding ways of adding nutrition to my cooking & baking. Now don’t think I’m delusional or anything, I’m not trying to say brownies are healthy, but I’ll take the chance to add some fibre, etc. And hey, if they fool the hubby, they’ll fool the kids too! 😉

I found this recipe on Rumbly in My Tumbly. Yum Yum! Seriously deadly chocolate territory!
Check out Shannon’s delicious recipe here.

(I swapped the walnuts for chocolate chips and only used 1 cup of icing sugar for the glaze, and the result is to die for!)

Photo Source:
http://sorumblyinmytumbly.blogspot.ca/2012/04/frosted-zucchini-brownies.html
Honestly, these things are SO MOIST it’s incredible! They actually remind me of the giant double chocolate muffins at Costco! 😉
Enjoy!

Yummy Mummy Recipe: Cabbage Soup

Last night my in- laws loaded us up with a ton of goodies from their veggie garden. Amongst all this edible goodness was a massive green cabbage (It was the size of a basketball!) , and some other yummy root vegetables. Being that we’re approaching the end of Summer, my cooking style is starting to shift away from lighter meals to hardier comfort food.

With this in mind I decided to whip up a batch of cabbage soup while the lil one napped. (Who says cabbage soup is just for people on diets?!) Here we go…

Yummy Mummy Cabbage Soup
Prep Time: Approx. 30 min Cook Time: 1 hour
Makes approx. 10 servings

For this rendition, I used:

1/2 a very large green cabbage = to one whole regular cabbage, sliced thin & centre removed
3 white onions, diced
3 cloves garlic, minced
1/2 turnip, diced
2 carrots, diced
2 celery stalks, sliced
10 cups water
2 vegetable bouillon cubes
Salt & pepper to taste
1 tbsp olive oil and/ or butter
Optional: 100g bacon or ham (adds extra flavour)

Directions:

Start by warming some olive oil and/ or butter in large pot. Add diced onion & garlic.

Cook until onion is translucent; add 1 cup water, followed by turnip, carrots & celery

Once carrots & celery have softened, add bouillon cubes, remaining water & cabbage

Add salt & pepper to taste

Bring to a boil for 5- 10 minutes; cover & reduce heat for approx. 45 minutes to an hour

I let mine stand & cool on the stovetop for a while before transferring. With this batch I put some aside to eat right away, and portioned out the rest to freeze. This way, when the hubby has to work in the cold Fall & Winter weather, I can pull a bag to thaw overnight & send with him in a thermos.

I love when I get the chance to plan ahead!!! Any way to make life a little easier when you get the chance is a golden opportunity.

I hope you enjoy 🙂

Image Source: Simply Recipes

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