healthy

Fish Dish: Smoked Salmon Croquettes

Smoked Salmon Croquettes
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3
Ingredients
  • 1 cup Panko (Japanese bread crumbs)
  • 3 – 4 ounce smoked salmon filet, crumbled/diced
  • 1 egg
  • 1 teaspoon Old Bay Seasoning
  • Canola oil
  • Tarter sauce
Instructions
  1. Preheat a griddle or skillet to medium-high
  2. In a mixing bowl scramble the egg then incorporate the salmon, bread crumbs and Old Bay.
  3. Work thoroughly then roll into three 1.5” balls.
  4. Gently pat out into disks a half an inch thick.
  5. Pour enough oil to coat the bottom of the griddle and cook each croquette about 7 minutes on each side or until golden brown then serve with tarter sauce.

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Product Review: Newtons Fruit Thins

Recently the folks at Nabisco sent me a package of their new cookies called Newtons Fruit Thins.  These new cookies reflect the changing attitude of the average American – they are wholegrain (8 grams per serving), made with real fruit and contain no high fructose corn syrup (HFCS) or hydrogenated oils.  For a cookie, that is rare.

newtons fruit thinsThey come in five flavors – Cranberry Citrus Oat, Blueberry Brown Sugar, Chocolate Raspberry and Fig and Honey.  The package I received was Cranberry Citrus Oat.  There are few things that I do not like to eat but cranberry is one of them.  I try them every so often but usually I’m still on the anti-cranberry bandwagon.

Imagine my surprise when I tasted the first cookie and actually liked it, a lot.  Within two hours I had eaten half of the 30 cookies.  I ended up sharing them with my neighbor, another anti-cranberry person.  She found the same pattern – she couldn’t stop eating them.  That’s impressive.

Now, these are still cookies so it’s not like you can eat 15 of them (like I did) and have no repercussions.  One serving contains 140 calories with only 45 of those deriving from fat.  That same serving contains 22 grams of carbohydrates but just seven are from sugar and the one gram of dietary fiber lowers the chemical effects of the sugar to the equivalent of six grams.  My only concern is that the serving size in question is only for three cookies.  That’s not much of a snack even for a child but if you eat two servings 280 calories isn’t terrible – not for a dessert anyway.

Ginger-Berry Pie and Vanilla Ice Cream

There are a lot of things growing this time of year to get excited about.  Tomatoes, peas, squash, the list goes on.  But for me the best thing about spring produce is berries.  My favorite fruit on earth is raspberries, one of the few fruits incidentally that does not grow on the Gulf Coast where I grew up.  Perhaps that is why I love them so, they are always a treat.

But I also love all spring berries like blackberries, strawberries and blueberries.   There are two wild blueberry bushes in my yard and they are loaded with tiny little morsels of yumminess right now.  My neighbor picked a bowlful to make her morning pancakes and I have already harvested a delicious pie from them.  The best thing about those bushes is that it’s free food.  Not exactly manna from heaven but blueberries from heaven are almost as good in this economy.

Now the thing is that pies are not exactly the healthiest things in the world.  No fear, I have recently developed a new berry pie recipe that is healthy and good.  Not normal healthy food good but good.  Additively good.  I rely on two of my old favorites, agave nectar to replace the sugar and coconut oil to replace the butter then I make a crust using fat free ginger snaps and now we have a flavor combination that is remarkable.  And it’s easy to make, too.

: Ginger-Berry Pie

Crust:

  • 1 2/3 c. fat free gingersnaps, crushed
  • 1/4 c. coconut oil
  • 1/4 c. agave nectar

Filling:

  • 3 cups fresh spring berries (cut strawberries in half)
  • 1/2 cup agave nectar
  • 3 tablespoons cornstarch
  1. Thoroughly blend crumbs, coconut oil and agave. Press firmly on bottom and side of a 9″ pie pan and chill.
  2. In a large mixing bowl, stir together agave and cornstarch. Add berries; gently toss until they are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes or until fruit is partially thawed. Stir berry mixture, and transfer to the crust. Bake at 375 degrees F for 20 – 35 minutes. Cool on a wire rack. I love to top mine with a little vanilla ice cream and guess what. I have a healthy recipe for that as well.

Preparation time: 45(s)

Cooking time: 20 – 35 minute(s)

Number of servings (yield): 8

This is for a 1.5 qt. countertop ice cream machine.  I specked this out and a 1/2 cup portion has less than 80 calories.  My pal Susan Irby (the Bikini Chef) will be so proud.

: Vanilla Ice Cream
  • 1 15 ounce can evaporated fat free milk
  • 1/2 cup agave nectar
  • 2 eggs
  • 1 teaspoon pure vanilla extract or 1 vanilla bean
  • 1 15 ounce can coconut milk
  1. In a small sauce pan heat evaporated milk over low heat. Do not boil. Stir in the agave cook just below a simmer. In a small bowl lightly beat the eggs. Slowly whisk a little of the hot milk mixture into the eggs to temper them. Repeat this until half of the milk mixture is incorporated into the eggs then pour it all into the pot making a custard. Cook over low heat for 3 minutes, it will thicken. Refrigerate until completely cool, overnight is best. Stir the coconut milk and vanilla into the custard and place into your ice cream machine. Follow machine directions from there.

Preparation time: 24 hour(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

 

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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