Shredded Potato Salmon Cakes

January 26th, 2018

Shredded Potato Salmon Cakes

I’m embracing the Florida warmth, in spite of a string of several cool days.  We always gravitate toward seafood when we are here.  We have had fish soup, sautéed shrimp and salmon on the grill.  David found a recipe for these salmon cakes using canned salmon and Simply Potatoes Shredded Potatoes.  It is any easy recipe and made a delicious lunch one day.

Sea Gull

We had two gloriously warm days this week while our Daughter-In-Law’s Mother, Darla, was visiting.  She shot this picture of a sea gull on the beach.  We soaked up several hours of beach time.

NSB Side yard

We are enjoying our side yard which is very large.  I’m looking forward to relaxing on the chaise with a good book.  Our rental property is perfect for us.  It is nice to be able to stroll into town for a meal at one of the fabulous restaurants, ride bicycles on our quiet streets or walk to the beach for some time in the sun.

Shredded Potato Salmon Cakes

The recipe makes quite a few salmon cakes (12) so you can enjoy them for several days or halve the recipe.  We will be going to the New Smyrna Beach farmers’ market this weekend so will be looking forward to local produce and fruit.  Strawberries will be coming out of Plant City soon, if the frost didn’t interfere.

 

SHREDDED POTATO SALMON CAKES (All Recipes)

  • 2 cups Simply Potatoes Shredded Potatoes
  • 2 eggs
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/2 pound cooked flaked salmon or a large can of salmon
  • 3 green onions, chopped

 

  • 2 tablespoons capers, drained
  • 1 red bell pepper, seeded and chopped
  • 3/4 cup chopped canned banana peppers
  • 3/4 cup sliced fresh mushrooms (I left this out)
  • 3/4 cup dry bread crumbs
  • 1 cup oil for frying, or as needed

Directions

  1. Place the potatoes in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
  2. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.

Printable Recipe

A Change in Latitude and Warming Soup

January 11th, 2018

NSB House

We have made our annual Winter trek to Florida this month.  We fell in love with New Smyrna Beach last year and were lucky to find this charming rental property for this year and, hopefully, for many years to come.  The house has a lot of character with two fireplaces and lots of room.  It is within walking distance to town and the beach.

The only down side so far has been the cold weather.  We have had freezing temperatures and have made use of both fireplaces.

NSB Bedroom

The fireplace in the Master Bedroom is wonderful and a cosy place to curl up with a good book.

Lentil and Kale Soup 1

Another way to warm up is with this Slow Cooker Creamy Lentil Soup.  It was featured in the latest issue of Cooking Light Magazine and was part of a 3 day detox article for clean eating after the holidays.  We have stuck to the recipes and have felt better for it.  We’ve even lost a few pounds.

NSB Kitchen

I am enjoying my new kitchen.  It has a gas stove, which I prefer, and every kind of pot, pan, casserole and gadget imaginable.

NSB Porch

When the weather warms up, I am sure that we will enjoy this screened in porch.

Lentil and Kale Soup

In the meantime, we will stay warm by the fire and eat warming soup.  The soup is made creamy by an infusion of pureed chickpeas.  I know it is probably colder where most of you are located, so let’s hope the January thaw will make an early appearance.

SLOW COOKER CREAMY LENTIL SOUP (Cooking Light Magazine)

Cooking Spray
4 cups reduced-sodium vegetable broth
1 cup uncooked green lentils
1 cup chopped yellow onion
3/4 cup chopped carrots
2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 thyme sprigs
4 cloves garlic, minced
1 (15-oz.) can unsalted chickpeas, rinsed and drained
3/4 cup water
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
2 cups thinly sliced lacinato kale
1/2 tsp. sherry or red wine vinegar

Coat a 5-6-quart slow cooker with cooking spray.  Place broth and next 8 ingredients (through garlic) in slow cooker; stir well.  Cover and cook on LOW 7 hours.

Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth.  Add chickpea mixture and kale to slow cooker; stir well.  Cover and cook on LOW 30 minutes.  Stir in vinegar.

Servings 5, Calories 312.

Printable Recipe

Orange French Toast

December 28th, 2017

French Toast

One way to usher in the New Year is with this Cointreau spiked French toast.  The French bread is soaked overnight in a mixture of eggs, orange juice, the orange liqueur, cinnamon, sugar and vanilla.  It can be topped with powdered sugar and an orange infused maple syrup.  We enjoyed this Christmas morning, but it would be perfect for New Year’s Day.

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The recipe came from one of my childhood friends.  I have mentioned before that a group of my high school friends and I self-published a cookbook of our favorite recipes.  Norma had spent many years as a caterer and this was one of the breakfast dishes that she liked to serve.  It is very easy to assemble for a crowd once the initial soaking is finished; just brown and serve.

Orange Juice

Serve with Champagne and orange juice for a celebration of the new year.  I offer you love and hope for 2018.

ORANGE FRENCH TOAST

1 loaf of French bread
6 eggs, beaten
2 cups orange juice
1/8 cup Cointreau or other Orange liqueur
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla

Powdered sugar
6 ounces maple syrup
2 ounces orange juice concentrate
1/2 teaspoon vanilla

Slice bread into 1-inch thick slices.  Lay bread in jelly roll pan.  Pour next 7 ingredients that have been whipped together, over the bread and refrigerate overnight.  Turn griddle on medium and heat up.  Lightly butter griddle, lay bread on griddle and cook for 5 minutes on each side.  You can finish cooking if need be in the oven at 325 degrees.

In a saucepan, mix together the maple syrup, orange juice concentrate, and vanilla.  Cook mixture for 15 minutes.  Sprinkle french toast with powdered sugar and pour sauce over it.

Printable Recipe

Christmas Cheer

December 19th, 2017

Cookie Brittle

Cookie Brittle is a new treat for Christmas in our house.  The recipe came from one of my favorite sites, Food52.  I will be packaging this up for friends and neighbors.  The butterscotch-caramel flavor of this crispy treat is habit forming so be careful when you make it.  Someone in our house has been sneaking bits of it at all times of day and night.  Think I am going to have to make a second batch.

Shirred EggsThese shirred eggs make a wonderful festive breakfast for the holidays.  They can be prepared ahead and then baked when you are ready.  Make as many as you want.  It was a perfect Sunday morning meal.

Shirred Eggs

Served with bacon and Focaccia Bread Stick for dipping you can’t go wrong.  The recipe is here.

Christmas Card 2017 (1)

 

Our Christmas card this year.  The Grands are growing up so fast.  Wishing all of you a festive holiday and Happy New Year my friends.

You can find the recipe for Chocolate Chip Cookie Brittle here.

Butternut Squash Soup

December 6th, 2017

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While staying with our family over Thanksgiving, my DIL Kristen made this flavorful soup for our lunch preceding our Thanksgiving dinner. The butternut squash is combined with a few parsnips and potatoes and simmered in chicken broth. Once cooked it is puréed with an immersion blender.  There is no need for heavy cream.  The soup is thick and velvety.  The smoked almonds and chopped scallions add a bit of crunch and flavor.  I will be making this butternut squash soup all through our chilly December.  If you want to make it vegetarian, substitute vegetable broth for the chicken broth.

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We got our tree right after Thanksgiving because our home was on a Christmas Walk on December 2nd. I scrambled to get all of the decorations out before the end of November.  But now it is done and I can sit back and enjoy the season in peace. Here are a few pictures of the results.

Christmas Mantel

The mantel and chairs in their Christmas adornment.

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The den, ready for a fire and a good book.

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I have been busy making cookies, but on this day the Crock Pot is busy next to the sink making our dinner.  So much to do.

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Oranges in my hearth pot next to the fireplace.

Christmas Kitchen

Another view of the kitchen.

Christmas Porch

Christmas porch on a beautiful sunshiny day.

Christmas Lower Porch

Lower porch with my new reindeer pillow.

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My talented Mother’s Christmas Carolers.  I think everyone in our small town had a set of her carolers and I have fond memories of her making them in the hundreds.  She “lives on” in many households through her work.

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My husband has never grown up.  Fortunately we built bookshelves along the stairwell to our downstairs area.  I have given David free reign with all of his collectible toys.  When the Grands were younger they marveled at all of the mechanical toys (except for the bug-eyed monkeys that scared them).  The shelves seem particularly festive at Christmas.

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Enjoy the festive season and this velvety butternut squash soup on the countdown to Christmas. I am happy to have time to relax.

BUTTERNUT SQUASH SOUP (RECIPE FROM KRISTEN KLETT)

INGREDIENTS

    • 2 tbsp Olive Oil
    • 1 medium yellow onion – rough chop
    • 2 cloves of garlic – rough chop
    • 1 tablespoon of dijon mustard
    • 1 medium butternut squash, cut into approx. 1” cubes (3 to 4 cups)
    • 3 small parsnips – cut similar to squash
    • 2 very small yukon potatoes (fingerling okay) – peeled and cut similar to squash and parsnips
    • 3 cups of chicken broth (I prefer making mine with “better than boullion” chicken base – much richer flavor)
    • 3 shakes of cayenne pepper
  • Salt and pepper to taste

FOR GARNISH

  • Smoked almonds – chopped/crushed
  • Scallions – chopped

In a medium pan, saute the onions in olive oil with a sprinkle of salt and pepper until the onions are translucent.

Add the dijon mustard and garlic and cook for another 1-2 minutes

Add the squash, parsnips and potatoes and stir to combine and coat with oil/onions/garlic. Cook for another 1-2 minutes. Season with another sprinkle of salt and pepper.

Add the chicken broth. The broth should just cover the vegetables (too much broth will make your soup more watery/runny). Cook for 20 minutes on a low simmer until all vegetables are fork tender.

Turn the heat off and, using an immersion blender, puree the soup directly in the pan until silky smooth.

Add a few dashes of cayenne pepper to taste.

Serve soup topped with crushed smoked almonds & green onions.
TIP: Root vegetables pair very nicely with Gruyere cheese. If you want a tasty side for your soup, make grilled cheese or crostini with Gruyere.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.